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!

Roasted Vegetable Salad with Roasted Garlic Yogurt Dressing

Roasted Vegetable Salad with Roasted Garlic Yogurt Dressing

This is a perfect fall/winter salad for a party. Your guests are going to love it because it’s fresh, it’s light and it’s flavorful. If you like beets like I do, this is perfect because they offer the sweetness to the salad along with the carrots. The tanginess of the lemon zest and the clean fresh flavor of the dressing accompanies the roasted vegetables well. Use the lettuce of your liking as there’s no rule on what type you use.

Ingredients for Salad

  • 3 ea small golden beets

  • 2 ea medium red beets

  • 1 large head of broccoli cut in florets

  • 5 ea large carrots split in half

  • 1 pound roma tomatoes

  • 2 large red onions

  • 1 bunch of parsley (chopped)

  • zest of two meyer lemons (you can use regular lemons)

  • 1 head of garlic split in half

  • 1/4 cup olive oil

  • 1 large head of cauliflower cut in florets

  • 1 large butternut squash cut into large dice

  • salt and pepper to taste

  • head of lettuce of your choosing

Ingredients for Dressing

  • 1 container plain greek yogurt

  • zest and juice of 2 meyer lemons

  • 1/2 bunch parsley

  • roasted garlic

  • salt and pepper to taste



Preheat the oven to 425℉

  1. Wash and scrub the beets well and trim the stems of the beets to about 1/2 inch

  2. Put each beet in a different bowl and toss with about 1 tbsp of olive oil and season with salt and pepper

  3. Wrap each beet in aluminum foil and splash with 1 tbsp of water and roast for 40-45 minutes or until the beets are tender (carefully open the packets and let the beets cool)

  4. Cut off the stems of each beet and peel off the skin with a paper towel and cut them into a large dice

  5. Roast the garlic and the rest of the vegetables. Before putting in the oven, coat the product in olive oil and season with salt and pepper. Roast each product individually using the hot tray from the previously roasted vegetables. The garlic and each vegetable will take different times to roast. Look for a tender product that is still firm and has a nice caramelized color

  6. Let the vegetables cool down at room temperature and put them in a bowl along with the chopped parsley and lemon zest

  7. To make the dressing, use the roasted garlic from the roasted vegetables and add it to the yogurt with the chopped parsley and lemon zest. Season the dressing with salt and pepper



Red Snapper a la Veracruzana

Red Snapper a la Veracruzana