Hispanic Heritage Month | Favorite Hispanic Soups

It’s time to celebrate Hispanic Heritage Month with favorite latino soups.   Whether you are latino or not, Hispanic Heritage month is a great way to learn and celebrate latino culture, traditions and history.

My favorite traditional recipes include Caldo de Pollo, Caldo de Res and Red Chicken Pozole.  Caldos served with condiments are full meals.  Just add tortillas and your ready to enjoy and celebrate Hispanic Heritage with your favorite soup.
Red Chicken Pozole


Caldo de Pollo – Chicken Soup – Chicken soup truly warms your soul.  A great way to welcome guests to your home or welcome neighbors into the neighborhood.

Caldo de Res – Beef Soup – With ingredients like fresh cilantro, carrots, bright orange carrots, cabbage, green beans and a medium Chayote your Beef soup will be flavorful and hearty.  A perfect soup to celebrate Hispanic Heritage month.

Pozole – Red Chicken Chile Pozole  – Pozole is a a soup to make when you are celebrating a special occasion.


Buen Provecho!


Eva Smith Tech Life Magazine

SoCal Summer Guide – Fourth of July Celebrations

Fourth of July Celebrations are the perfect events to get together with family to bond and celebrate our nations freedom and federal holiday, Independence Day.   The Fourth of July is also the most popular day for grilling across the country with Memorial Day in second place.  According to the American Pyrotechnics Association, more than 14,000 firework displays will brighten  the skies of the country on the Fourth of July.


Our perfect Fourth of July event kicks off with the parade and local Fourth of July festivities.  If you are planning a similar day, we recommend that you head out to the fourth of July fireworks destination immediately following your local parade to allow enough time to find the perfect spot and celebrate with family prior to the fireworks.

Make sure to prepare food, water and lots of sweaters as the day will get cooler towards the evening.

Here is a list of our favorite places to check out the fireworks and have a safe & great time.  Whether you are planning a traditional day at the park or looking for a fun day under the stars with lots of activities our Fourth of July event guide has everything you need.


4th Of July Celebrations In Southern California



Big Bear  –   Big Bear Lake’s Fireworks Spectacular starts and will explode at 7,000′ reflecting its shower of brilliance over Big Bear Lake on Friday, July 4th at 8:45pm.  Big Bear Lake Fourth of July celebrations has abundance of events, recreation and activities.

Canyon Lake –  Skipper’s Island. Fireworks at 9pm.

CarlsbadRED, WHITE and BOOM spectacular fireworks at Legoland.  Don’t miss Fireworks set to a patriotic musical tribute beginning at 8:30 p.m. with great viewing in designated locations throughout the Park. Throughout the day, kids of all ages can enjoy live musical performances and participate in all-American family picnic games, like water-balloon tosses, burlap sack races, family build challenge and LEGO Hamburger relay.  Purchase tickets at Legoland.

ChinoPLEASE NOTE: Event is on July 3. Join the City of Chino for a fun-filled fourth of July Spectacular in Chino on July 3 with family and friends.  This year’s festivities will kick off at 3pm with carnival rides, games, food, music, and fun activities for the whole family.  Help honor Chino’s Service men and women at 7:00 p.m.  Enjoy a live performance by the band “Ravelers” at 7:30 pm; a spectacular fireworks show will signal the end of the evening at 9:00 pm

Chula Vista –  Various City of Chula Vista Fourth of July events throughout the day.  To see the fireworks attend the Port of San Diego’s “Big Bay Boom Fireworks. Prime viewing locations include Shelter Island, Harbor Island, North and South Embarcadero, Marina District, Seaport Village, and the Coronado Ferry Landing.

City of Orange -PLEASE NOTE: Event is on July 3.    3rd of July Celebration at Modena High School  include games, entertainment, food from local non-profits and musical performances and fireworks show.  Tickets are $7 per person.

Claremont –  The City of Claremont’s Fourth of July Celebration culminates with an fireworks show and a live concert featuring Classic Rock band – The Answer!  The City of Claremont’s fireworks show has developed over the years and has become one of the biggest and best shows in all of Los Angeles County! The 20+ minute show is fully synchronized to music and electronically fired.  The Concert is presented by the DoubleTree by Hilton Claremont.  Check link for ticket details.

Coronado –   My family attended the City of Coronado Glorietta Bay fireworks every year during my childhood.  It’s a spectacular event.  Fireworks start at 9pm.   There is other activities including a parade, 5k run/walk, Coast Guard demonstration and more.

Del Mar  – Del Mar Fairgrounds Fourth of July Spectacular starts at 9pm.   There will also be lots of rides, food, Hometown heroes parade and Navy band performance.

Fontana – After a couple years off, the Fourth of July festivities at Fontana High school are back.   The main stage entertainment starts at 5pm.  Enjoy face painting, stilt walkers and dance the night away with your family.  Tickets are $4 per person. Check link for ticket details.

Hollywood – Fourth of July Fireworks Spectacular with Smokey Robinson at the Hollywood bowl.  Purchase tickets at ticketmaster.

Lake Arrowhead – Lake Arrowhead Lake 9pm.

Lake Elsinore – Patriotic Parade of Lights followed by  Fireworks in Lake Elsinore.  Boaters may purchase tickets for $10 to view fireworks on the lake.

Long BeachAquarium of the Pacific  Fourth of July BBQ.  You can view Queen Mary Fireworks from Aquarium of the Pacific.

MenifeeCelebrating Independence Day in Menifee on June 27 at Wheatfield Park.   Check the local events for Riverside or Temecula for celebrations on July 3 or July 4.

Moreno Valley  – The parade starts at 10:30am-12pm.  City of Moreno Family Fest kicks off at 2pm at Morrison Park.  Fireworks start at 9pm.

Murrieta – There are no Fourth of July events planned.  Check the local events for Temecula.

Pasadena – Rose Bowl.  Purchase tickets.

Perris – The City of Perris will host their Fourth of July festivities at the Auto Speedway in Perris.  The event is free to residents.  Event starts at 3pm.  Fireworks start at 9pm.  Event FREE to Perris residents.

Redlands – The City of Redlands will celebrate the Fourth of July festivities at Sylvan Park.  Parade starts at 10:30.  The University of Redlands will host the annual fireworks extravaganza with a live show and entertainment. Fireworks start at 9pm.

San Diego –  Port of San Diego’s “Big Bay Boom Fireworks. Prime viewing locations include Shelter Island, Harbor Island, North and South Embarcadero, Marina District, Seaport Village, and the Coronado Ferry Landing.

San Diego – Celebrate the Wonder Fireworks at Sea World.

San Ysidro – City of San Ysidro presents Fireworks at Larsen Field at Cesar Chavez Park.  3-10pm

Riverside –  The Fourth of July aerial fireworks show will be celebrated at La Sierra Park Fireworks.

Temecula – The City of Temecula Fireworks spectacular kicks off when the park opens at 9am and Fourth of July Festivities start at 2pm.  The fireworks start at 9pm sharp.  Music broadcasted on KATY 101.3.  There will be a lot of Food Vendors and Kids Fun Zone.  Handicap parking is limited and first come, first serve.  Arrive early to secure a parking spot.

VictorvilleSan Bernardino Fairgrounds Fireworks start at 9pm.

Inland Empire Food Festivals | Tour De Fork At Victoria Gardens

We’re excited to support the 3rd annual Tour de Fork at Victoria Gardens on Thursday, June 11th.  I am sharing the event to support local cuisine and nonprofits.  The Tour de Fork at Victoria Gardens will benefit two local charities, including Rancho Cucamonga Community & Arts Foundation and Rancho Cucamonga Library Foundation.  100 percent of the event proceeds will go directly to these organizations.


The event provides participants with a great way to enjoy local cuisine and give back to charity.  2015 Tour De Fork event tickets are now on sale.  Tickets are limited to the first 500 people, and must be purchased prior to the event date. Each ticket entitles a guest to unlimited food tastings, as well as five alcoholic beverage tastings.  The theme for the event is EAT, DRINK and GIVE BACK, a great way to encourage others to give back and support local cuisine.



Im looking forward to tasting the menu for N7 Creamery, King’s Fish House and Crepes de Paris.  Can’t wait to taste all the yummy food & spirits.

Ticket pricing is as follows:

  • $40 per ticket if purchased at the Rancho Cucamonga Cultural Center Box Office
  • $42 per ticket if purchased online via paypal
  • $50 per ticket if purchased the week of the event

For event details, participating restaurants and to purchase tickets online visit: Victoria Gardens Buy Your Tour de  Fork page.  You can also RSVP and follow the event on Victoria Gardens Tour de Fork Facebook event.


Participating restaurants include

Slater’s 50/50

Luna MMK

Blaze Pizza

T.G.I. Friday’s

Crepes de Paris

Lucille’s BBQ

P.F. Chang’s

Corner Bakery



Paul Martin’s


N7 Creamery


Shakey’s Pizza

No Clue Craft Brewery

Firestone Brewing Co.

Dale Bros. Brewery

Hangar 24

Wicks Brewing

Joseph Filippi Winery

REV Brewing Co.

REV Winery

San Antonio Winery

Wine Tailor

Wilson Creek Winery

Lagunitas Brewing Co.

Disclosure:  This is not a sponsored post.  I received complimentary tickets for me and a guest from Tour de Fork organizers.  All opinions are my own.

Exclusive Interview With Chef Javier Plascencia At Harrahs Socal

Updated 7/5/2015 with Bracero’s opening date.

Chef Javier Plascencia is one of Mexico’s most celebrated chefs.  Born in Tijuana, Mexico Chef Javier Plascencia owns and oversees 8 restaurants in Tijuana, Ensenada and San Diego.  He is a world traveler and enthusiastic advocate of Baja California’s Mediterranean cuisine.    He proudly uses the freshest local ingredients in his modern surf and turf modern cuisine which is influenced by his travels, culture and heritage.

Interview With Chef Javier Plascencia

I interviewed Chef Plascencia at Harrah’s Latin Food and Wine Festival where over 30 restaurants and 30 wineries celebrated Latin wine, food, culture and music.   We enjoyed the green chorizo sopes and savored the delicate coconut water aguachile of hiramasa (yellowtail amberjack) with coconut cream, edible flowers and coconut.

green chorizo sopes

Chef Javier Plascencia’s green chorizo sopes, peas, cabbage, raddish and a touch of cilantro

At the end of the month Chef Plascencia will also be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia cuisine characteristics, his family’s historical restaurant and new restaurant influences:


Can you tell us about some of the ingredients in the green chorizo sope?

Well we use braised pork for “texturity” and they feed that pork. He eats a lot of figs. He eats a lot of avocados and fruit.

It’s free range?

It’s free range pork and he drinks a beer every day. It’s a special kind of breed that my friend raises in Escondido. It’s in the sope with pickled cabbage and radishes.

And what inspired this dish?

I wanted people to taste green chorizo. A lot of people have never seen or heard of it. It’s very popular in central Mexico. In Toluca we eat a lot of green chorizo. I took inspiration from the fondas in Tijuana. We have lots of fondas where you can go and have a taco or tostada.  It’s sort of  like tapas, but in the Mexican way. So you can go and have a taco or tostada or eat menudo or pozole.  It’s like comfort food, usually run by family. And usually a lady will be cooking.  That’s how I grew up.  I love that food.

Harrah's Latin Food and Wine Festival -  Interview With Chef Javier Plascencia

I was observing you guys when you were preparing the dishes during Harrah’s Food and Wine Festival.  Your team works together like a rhythm.

When you are cooking you have to be well-organized. If not, the end product won’t be the same and won’t taste the same. It’s almost like an orchestra. You’re the director but everybody knows what they are doing.  All the guys that you see here today are from a cooking school and they’ve been with me for several years. They all learned how to cook with me. 

What influences your cooking?

The place where I come from is like being a kid in Disneyland. We have so many good ingredients around in Baja California, the Sea of Cortez, and the Pacific Ocean. We have people making cheese and olive oil too. And that’s all in Mexico. But we also have this side of California as well where people make so many excellent products. And most of it’s the same because the weather is the same. If you taste my food you are going to taste a lot of flavors and contrasts.


Chef Plascencia’s Yellowtail coconut cream with edible flowers and coconuts.

What features characterize your food?

I do a lot of surf and turf the modern way. I think that’s staple cuisine. But I also work with the freshest ingredients that you can find. I work with the whole animal. I don’t just buy the loins or the ribeye. I buy the whole thing because you can make stocks and chorizo sausage.  I buy the whole animal and we make tons of things. One of the things I make is beef cheek tacos. We may take the cheeks to make tacos de cabeza. It’s mostly cheeks. We use the tongues. We use the tail. You blend everything. My father even eats the eyes.

How does it taste?

It’s amazing. The cheek is the most flavorful and tender meat of the whole animal. People don’t realize that. It’s just really really tender.

At the end of the month Chef Plascencia will be opening a new restaurant, Bracero Cocina in San Diego, California.  Read on to learn about Chef Javier Plascencia, his cuisine influences, his family history and his new restaurant.


When did you know that you wanted to be a chef?

I grew up in my parent’s restaurants. They own a chain of restaurants in Tijuana and this past month it turned 47 years old.   Giuseppis is a chain of pizza restaurants. My father opened the first pizzeria in Baja California. He was the one who invented the Mexican pizza.

What’s different about a Mexican pizza?

The story is that my father opened a Giuseppis and it was very successful because there were no other pizza places. My father was the pizza guy. My grandmother made the sauce. And my mother was the cashier. It was a very small place. It only had three tables. It was mostly to go. They worked like that for many months and they were eating pepperoni pizza every day because they were so busy and tired. But one day my father opened a can of jalapenos and put some refried beans instead of tomato sauce, and mozzarella cheese and chorizo and bacon. That pizza became really popular with his friends. The clients started asking for it and now it’s their best seller in the restaurant.

You’re opening a new restaurant soon in Little Italy in San Diego. Can you share some details?

At the end of this month. It’s going to be called Bracero. It’s a tribute to the Bracero workers that worked the fields. We thought there was a story to be told. Whenever we open a restaurant we like to tell stories. We wanted to give some history to it. We found the Bracero story very interesting. We met a couple ex-Braceros and they’re living the American Dream in Napa Valley. They’re winemakers. We went to Stanford University and they had a lot of letters and photographs and stories.  The restaurant will open on May 27th. July 8th.

Will your restaurant have Braceros all around it?


Does travel inspire any of your cooking?

Yes. I don’t travel to go to museums or the beaches, I travel to go eat and find ingredients and markets. I don’t go shopping, I go shopping for food.

What do you want our reader to know about Mexican cusine?

I want people to taste and learn about Mexico. Here in California or in the United States, when you think of Mexico you think of tacos, burritos, or nachos but Mexico has many regions and every region has different flavors. I want people to look into that. The region of Oaxaca is very different from the region of Veracruz. They can use the same ingredients but the flavors at the end are very different and unique. Everybody cooks differently. I want people to know that. And I want people to not buy store bought tortillas. They’re awful.  Go find a good tortilleria or make your own. It’s not that hard. It’s very easy and you’ll have fun doing it. Once you have a good tortilla, you’ll never go back to eating that sh*t!



I’m excited about what Chef Javier Plascencia is doing for the food scene in San Diego and Baja California.  Chef Plascencia’s love of his culture and heritage is evident in everything he touches from the savory baja mediterranean cuisine menu-style, his plating and creative restaurant concepts.  For additional information on the grand opening visit Bracero’s Cocina website or Braceor’s facebook page.

Harrah’s Latin Food and Wine Festival featured world acclaimed cuisine and wines.  For a full list of wines and restaurants visit Harrah’s Latin Food and Wine Festival.


Buen Provecho!

Eva Smith Tech Life Magazine

Harrah’s Resort | Latin Food and Wine Festival

Southern California Harrah’s Resort is hosting their 2nd annual Latin Food and Wine Festival with over 10 restaurants and 34 wineries on May 2 from 2pm-6pm to celebrate the rich history of International wine and cuisine. The day will be filled with tapas and wine tasting and live entertainment that includes Spanish Guitar with Flamenco Dancers, Cumbia, Latin Pop, Mariachi and Latin Jazz!

California’s love of Latin wine dates back to the 18th century when missionaries planted the first vineyards.  Join Harrah’s for a journey through wines of the region to celebrate the history through wine tasting and Southern California inspired cuisine.


Chef Javier Plascencia will also be preparing savory tapas-style cuisine during a live-demo. Chef Javier Plascencia was recently named among the Distinguished Bajacalifornians of 2013 by the State Government, and included in the list of “50 people that are transforming Mexico” by Quien Magazine, both for his work in promoting the people, product and culture of Baja California.


Participating Restaurants

Aquí es Texcoco

Cocina Vallarta Escondido

Cocina del Charro

Mi Guadalajara

Bracero Cocina – Chef Javier Plascencia

Tempo Urban Kitchen – Chef Jorge Cueva

La Querencia – Chef Miguel Angel Gurrero

Acapulco Mexican Restaurant Y Cantina

El Torito Cantina Autentica

Culinary Arts Institute from Tijuana – Chef Javier Gonzalez

Participating Wineries – Region

Tinto Figuero – Spain

Halter Ranch – USA

Emilio Lustau Sherry’s / Lustau Fine Selected Wines – Spain

Vina Herminia – Spain

La Rioja Alta – Spain

Torre de Oña – Spain

Jed Winery – Argentina

Lagar de Cevera – Spain

Bodegas Aster – Spain

Bodegas Mauro – Spain

Giró Ribot – Spain

Beso de Vino – Spain

Bodegas Peique – Spain

Sierra Norte Pasión de Bobal – Spain

Ferdinand – USA

Maldonado Vineyards – USA

La Mejorada – Spain

Capita Vidal – Spain

Orin Swift Cellars – France

Neyen – Chile

Bodega Gimenez Riili – Argentina

Hacienda La Lomita – Mexico

Totol Winery – Mexico

Cloudline Family Cellars – USA

William Hill Estate Winery – USA

Heitz Cellar – USA

Mirassou Winery – USA

Belasco De Baquedano Winery – Argentina

Poggio al Tesoro – Italy

E&J Gallo Winery – Spain

Baron Balche – Mexico

L A Cetto – Mexico

Bodega Iniesta – Spain

Bodega La Remediadora – Spain


Ticket Details

VIP tickets start at $150
and allow you a full hour of private access to all wineries, a private celebrity chef demonstration and tasting, a commemorative gift, and a reserved lounge area.

GA tickets start at $75 and offer you unlimited tastings from local celebrity chefs and wineries and a commemorative gift.

Designated Driver tickets start at $30 and allow guests to taste all of the cuisine and enjoy the live entertainment.

Latin Food & Wine Festival Package
Enjoy special pricing when you stay for the evening. Choose from a two-ticket or four-ticket package:

Two tickets and your choice of room accommodations starting from $399/nt.

Four tickets and your choice of room accommodations starting from $499/nt.


Additional Information

For additional information visit Harrah’s Latin Food and Wine Festival.

Marshmallow Rice Krispies Fruity Treats

During the Spring it’s fun to spice up recipes by making them colorful.  One of my favorite treats is a spinoff of the original marshmallow treats.  The bright colors make them so bright and edible.   The recipe is very easy to make and takes about five minutes to prepare.  It is a great way to quickly make a treat for the special occasion or for the special last minute celebration.  Whip them up and viola! you have an instant party.   Just make sure you have another person in the room to ensure you don’t eat them all by yourself.   They really are that good.


Marshmallow Fruity Rice Krispies



3 teaspoons of butter

1 package (10 oz) of marshmallows

3 cups rice krispies

3 cups fruity pebbles



1. Add butter to saucepan and melt over low heat.  Add marshmallows and stir until completely melted.

2. Add rice krispies and stir.  Add fruity pebbles and stir until well coated.   My recipe uses 2 cups of fruity pebbles and 4 cups of rice krispies.  However, you can modify the recipe to suit your needs and tastebuds.

3.  Using a buttered spatula, spread mix over a 13x9x2 pan or waxed paper and spread evenly.

4. Place in refrigerator for 1 hour or until cool.  Cut into 1 1/2 squares. Best if served same day.  Prepares 20 squares.


Buen Provecho!



World Health Day 2015 | From Farm To Table, Keep Food Safe

The World Health Organization observed World Health Day to educate people globally about the importance of Food Safety with their, “From Farm To Table, Keep Food Safe” slogan.

What do the words, “From Farm To Table” mean to you? In my local neighborhood it means I can buy locally grown fresh organic produce free from microbes, viruses and chemicals while supporting economic growth of my community. It means I can be worry free about the way the food is handled, cleaned and stored.


However, with globalization it also means that not all the food we purchase and eat is locally grown. It also means that if food handlers in developed and developing countries don’t take precautions with food safety we may come into contact with unsafe food. Everyone deserves safe food that is free of viruses and microbes.


5 Things To Know About Food Safety

  1. More than 200 diseases are spread through food. Millions of people fall ill annually as a result of eating unsafe food. Diarrhoeal diseases alone kills an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or drinking water. Proper food preparation can prevent most foodborne diseases.
  2. Contaminated food can cause long term health problems, including cancer and neurological disorders.
  3. Foodborne disease affects the most vulnerable people, specifically the poor, children, pregnant women and the sick. Foodborne disease may be fatal.
  4. Food contamination affects society as a whole.
  5. Food safety is everyone’s responsibility. Women groups, educators, public health officials, government officials and everyone in between is responsible for ensuring our food is safe.

World Health 2015 Resources

Visit World Health Day 2015 through out the year to obtain a preliminary report on global food safety across the entire food chain supply, learn more about the challenges of unsafe food and opportunities to do our part to ensure we have safe food globally. Also review the documents Protecting Yourself from Food Poisoning and Foodborne Outbreak Tracking And Reporting for additional details on keeping food safe. You can also follow #WorldHealth2015 hashtag online to follow the conversation via social media.

Let’s do our part to support global food safety and our children’s future by educating ourselves and spreading these resources.





Things To Do On Valentines Day Weekend

Are you getting ready to plan your Valentines Day?  One of the things we love about Southern California is the restaurants.  We couldn’t suggest a better location for your special day with your loved one.   Valentine’s Day is on a Saturday this year which gives you several options from planning a romantic evening to a weekend getaway!


Here are our picks for the Best Valentines Day Restaurants in Southern California

Top Picks

Sea Legs Wine Bar is the hippest place in OC.  Great ambiance and menu.  Try the Valentine’s dinner for two or visit for a couple’s brunch on Saturday or Sunday.  We absolutely love this place!

Ponte Winery is accepting walk-ins from 11am-8pm. Come early. There will be a wait.

Valle d Brume is a small, family owned French dining spot and bakery.  They have a couple of openings for dinner tonight.

Ruth’s Chris Steak House has a steak dinner for $48.95

PF Changs has a Hot & Spicy three-couse dinner for two for $45

Tresinos –  Truly the best Italian Dining experience in Inland Empire.  The restaurant is family owned.  The food is fresh and all ingredients are homemade.  The owners also make their own pasta. ($5-$20)

E.A.T Marketplace – An organically inspired menu will be prepared between 6-10pm on Friday and Saturday.

Budget Friendly Suggestions

California Pizza Kitchen has a Buy a Dinner for 2 for $32

Coco’s restaurant has a Steak and Lobster for $15.99

Crepes de Paris – Nestled within the Victoria Gardens Mall is  a quaint and esquisite restaurant.  Crepes de Paris serves delicious french crepes.   They also have sandwiches and salads for a perfect dinner, lunch or dinner on Valentine’s Day.  We adore the French music they play and the decor.  It’s so romantic! (Cost $8 – $15)



Red Chile Chicken Pozole Recipe | Pozole De Pollo Con Chile Rojo

Pozole is a traditional Mexican dish made with hominy, meat, chile sauce and garnish.  The soup has a historical background as well.  During the Aztec periods, maize was very sacred and only eaten as part of a community ritual.  The dish was also mentioned in historical Spaniards books.  The recipe has changes significantly, especially the meat used, but hominy remains the main ingredient of the dish.  

Today pozole is served in all restaurants in Mexico with pork as the staple meat.  In the US the soup is only served during the Christmas, New Years, Three Kings Day and weekends.   It is a time consuming recipe, but certainly worth the time.  Most traditional recipes make the recipe with pork or beef.  However, I prefer to make my recipe with chicken as a healthier alternative.  The soup is also served with cabbage, red radishes, oregano, onions and lime.

We recently celebrated several milestones in our family: An engagement, Three Masters completions, Attendance to a UC, Attendance to USC, Attendance to Graduate school and most of all the blessing of being surrounded by family to celebrate it all.   It was a great and memorable celebration to look back at the previous year and look forward to the opportunities the new year has to offer.

The next time you want to celebrate a major milestone in your life consider making Red Chicken Pozole.



Red Chicken Pozole Recipe


Red Chile Puree Ingredients
Find Recipe Here

Pozole Ingredients
12 pieces of chicken legs & thighs
1/2 onion
3 garlic cloves
4 tablespoons salt
105 oz can of Hominy

Garnish Ingredients
6 limes
2 bunches of cilantro
3 bunches of red radishes
1 chopped red onion
1/4 thinly sliced cabbage
2 tsp oregano





1. Place Chicken in large pot. Add garlic cloves, onion, salt and 18 cups of water.
2. Bring water to a boil for about 30 minutes or until chicken is tender.  Keep chicken fat in the pot to add flavor.
3. Add red chile sauce to pot and bring to a boil.
4. Add hominy and bring to a boil.
5. Serve pozole in a bowl with tortillas and your preferred garnish.  Serve with love.


Buen Provecho!






Authentic Mexican Red Chile Sauce Recipe

Red Chile sauce is a time consuming recipe, but once you master the recipe you can use it  just about anything you want to add red chile sauce to. I use red chile sauce to make enchiladas, chile con carne, tamales, Pozole, menudo and chilaquiles.  After you learn to make an Authentic Mexican Red Chile Sauce you will never buy the red sauce in the can again. The best part about this recipe is the freshness, savory flavor and homemade touch.



1/2 bag dried ancho chiles (10-12 chile pods)
1/2 bag guajillo chiles (10-12 chile pods
1 garlic clove
1 cup water


1. Rinse and remove seed & veins from chiles. Keep seeds & veins for extra spicy salsa.

Authentic Mexican Red Chile Sauce Recipe

2. Add chiles to hot water

Authentic Mexican Red Chile Sauce

3. Bring to boil for 20min until they change color. Let cool slightly.

4. Purée chiles in blender with water.


5. Use colander to separate pulp from the skin. Depending on size of colander you may need to do this a couple times.


Buen Provecho!



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