I’m a chef trained at the globally highest rated Mexican restaurant and am here to guide you through modern Mexican recipes and the techniques required. Living in Chiapas, Mexico allows me to interview and bring to my blog rarely interviewed traditional cooks. Enjoy!


Soy un chef formado en el restaurante mexicano con la calificación más alta a nivel mundial y estoy aquí para guiarte a través de las recetas mexicanas modernas y las técnicas requeridas. Vivir en Chiapas, México, me permite entrevistar y llevar a mi blog rara vez entrevistado a cocineros tradicionales. ¡Disfrutar!

Red Snapper a la Veracruzana

Red Snapper a la Veracruzana


For the snapper

  • four 6-8 oz red snapper filet portions (skin on)

  • canola oil

  • 4 tbsp softened unsalted butter

  • half head of garlic

  • sprig of thyme

  • half of a lemon and lemon zest

  • salt and pepper to taste

For the sauce

  • 1 pound of cherry heirloom tomatoes cut in half

  • 2 tbsp olive oil

  • 2 tbsp capers

  • 2 tbsp kalamata olives

  • 2 tbsp green olives

  • zest of 1 lemon

  • 1 tsp chopped garlic

  • 2 oz basil leaves

  • sprig of thyme

  • 1 chile de arbol (jalapeño can be substituted)

  • 2 tbsp chopped cilantro

  • 1 large red onion julienned

  • salt and pepper to taste



Preheat the oven to 350℉

  1. Remove the fish from the fridge and let it stand for 15 minutes

  2. Check the snapper to make sure all the bones were removed and season both sides with salt (make sure you don’t over season the fish)

  3. Add some canola oil to a hot nonstick pan and add the fish skin side down

  4. Cook the fish for about 2 minutes or until the skin is crispy

  5. Add the garlic, thyme and butter and cook for 2 more minutes

  6. Flip the fish, transfer the fish to the oven and cook for about 6 minutes, until just cooked through

  7. Let the fish rest

  8. In the same pan that you cooked the fish, add the olive oil and sauté the onion and garlic until soft

  9. Add the tomatoes and cook for about a minute

  10. Add the rest of the ingredients and put the zest and cilantro in at the very end

  11. Season with salt and pepper

Roasted Vegetable Salad with Roasted Garlic Yogurt Dressing

Roasted Vegetable Salad with Roasted Garlic Yogurt Dressing

Corn Cake

Corn Cake