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  1. In a blender, combine roma tomatoes, onion, garlic, chipotle peppers and 1 cup of vegetable broth. Blend on high for 1 minute.
  2. In a large pot over medium heat, add oil then pasta and continuously move around for 1-2 minutes or until pasta is golden.
  3. Add in the blended tomato sauce and mix to combine, continuously moving it around for 5-6 minutes or until sauce slightly thickens then add in 6 cups of vegetable broth. Mix to combine.
  4. Lower heat and let everything come to a gentle simmer for 5 minutes or until pasta is fully cooked. Add a generous pinch of salt then mix again. Taste and add more salt if needed. Lower heat to the lowest and let simmer for 20 minutes or so just to let the flavors develop more. 
  5. For the crema, simply combine everything in a blender and blend on high until smooth. If needed add a few more splashes of non dairy milk. Taste and add more salt if needed.
  6. Serve sopita with a dollop of crema, fresh cilantro & a generous squeeze of lime!
  • Blender or food processor
  • Large pot
  • 5 small ripe roma tomatoes, cut in half
  • 1/2 small yellow or white onion, peeled cut in two pieces
  • 4 garlic cloves, peeled
  • 3 chipotle peppers in adobo (from a can) * you can add more but they're pretty spicy!*
  • 7 cups vegetable broth, divided
  • 3 tablespoons oil
  • 7 ounces pasta shape of choice, I used mini conchitas
  • Salt to taste
  • Limes to serve
  • Cilantro to serve

For the tofu cashew cream:

  • 1 cup cashews
  • 6 ounces silken tofu 
  • 1/2 teaspoon garlic powder 
  • 1/2 cup non dairy milk, I used soy milk
  • 1 tablespoon lime juice
  • Generous Pinch of salt 

This Spicy Sopa de Fideo is so hearty and so cozy. Reminds me of my childhood!

Mexican Sides & Mains

Spicy Sopa de Fideo

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  1. In large pot, add 2 cups water then add the cinnamon stick and bring to a boil... takes about 5-6 mins. Add in 2 cups non dairy milk of choice and bring to a boil again. Should take 5 minutes.
  2. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
  3. Add rice to the pot then cover, lower heat to medium low and cook for 17-20 mins or until rice is cooked.
  4. Once rice is cooked add in 2 additional cups of non dairy milk, sweetened condensed milk, dark chocolate, tablet of Mexican chocolate, vanilla bean paste & sugar... mix to combine until chocolate is melted. 
  5. Lower heat to lowest then add a good pinch of salt, mix again. Keep over low heat for 5 minutes then taste and add more sugar if desired. Turn off heat. 
  6. Enjoy hot or cold! Store in Tupperware and keep in fridge for up to 5-6 days!
  7. For the whipped cream topping simply place ingredients in a cup or small bowl and using a hand blender or frother, froth on high until whipped cream is formed!
  • Large pot

Serves 8

  • 2 cups water, divided 
  • 2 cinnamon stick 
  • 1 cup white rice, long grain
  • 4 cup oat, soy or almond milk 
  • 1 (11 ounce) can sweetened condensed coconut milk, I used the brand Natures charm
  • 3.5 ounce dark chocolate bar, chopped 
  • 1 tablet Mexican chocolate, I use Ibarra brand 
  • 1 teaspoon vanilla bean paste 
  • 1/2 cup coconut sugar or cane sugar 
  • Big Pinch of sea salt

For whipped topping (optional)

  • 1/2 cup vegan whipping cream, I use Trader Joe's brand
  • 2 tablespoons pure maple syrup 
  • Small pinch of sea salt 

This Arroz Con Leche de Chocolate is the chocolate rice pudding of your dreams! It's so cozy and so delicious.

Mexican Sides & Mains

Arroz Con Leche de Chocolate

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  1. If using spices add to tea bag or thin cloth, tie the bag or cloth and add to a pot. Then add water, cinnamon stick, piloncillo. Heat over medium high and Bring to a simmer, will take 4-5 minutes. Remove the spices then add oats.
  2. Cook for 2-3 minutes then add in milk and a pinch of salt. Taste & add more sweetness and milk to your liking.
  • Medium pot

Serves 2-4

  • • 1 cup oats (I used ancient seed and grains oats from Trader Joe's)
  • 1 stick cinnamon
  • 2 cups water
  • 1/2 Piloncillo (or more to taste) a good sub is brown sugar
  • 3-4 cups oat milk or any milk of choice
  • Small pinch of salt •(Optional) additional spices : cardamom, whole cloves, whole fennel seeds, Star anise ; a small pinch of each

This Avena Mexicana Mexican (Spiced) Oatmeal is the perfect way to start your slow morning! Cozy, healthy and delicious. I have memories of my grandma sipping her oatmeal from a mug and here I am doing the same a few weeks postpartum with my first baby 🫶🥲 Oats are really great for postpartum healing and milk production so it's a perfect cozy food to incorporate, mama or not it's so yum!!

Mexican Sides & Mains

Avena Mexicana Mexican (Spiced) Oatmeal

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  1. In a large pot add drained and rinsed hominy. Cut an 1/4 of an inch off the top of a whole garlic head to expose all the cloves of garlic then add to the pot. Followed by 2 bay leaves and 5 cups low-sodium vegetable broth. Cook over medium low heat for 25-35 minutes.
  2. Meanwhile, to a large pan over medium low heat, add 3 tablespoons oil. Add the onion and pan fry for 4 minutes on each side then add in garlic and cook for an additional 1-2 minutes until everything is golden. Add in the guajillo and ancho chillies and cook for 15-20 seconds on each side, lightly charring the chilies. Turn heat off then transfer the chilies to a bowl and cover with 2 cups warm broth. Soak for 7 minutes.
  3. Meanwhile, in a pan over medium heat add 2 tablespoons oil. Once hot add the pieces of lions mane or mushroom and pan fry, making sure to not overcrowd the pan (cook in batches if needed), and cook for 2-3 minutes undisturbed or until bottom side is golden then flip and cook for another 2-3 minutes. Lightly season with salt, then turn off heat. 
  4. Return back to the soaked chilies. Pour the chilies and the broth into a blender then add in the pan fried onion, garlic, whole black peppercorns, whole cloves and cumin. Blend on high for 1 minute or until smooth. At this time the hominy should have been boiling for around 30 minutes. Pour the salsa into the hominy, along with a good pinch of salt and stir to combine. Simmer everything on medium/low heat for 20-30 minutes. Taste and add salt to your liking. 
  5. Add in the crispy pan fried mushrooms and stir. 
  6. Serve the pozole with all the prepared toppings and a side of tostadas! 
  • Large pot
  • Large pan
  • Small bowl
  • Blender or food processor
  • 50 ounce can Mexican style hominy, drained and rinsed 
  • 1 head garlic
  • 2 bay leaves 
  • 5 cups low-sodium vegetable broth
  • 2 tablespoons oil, such as avocado oil
  • 1 lb lions mane or any mushroom, sliced or torn into 1 inch pieces 
  • 1 tablespoon dried oregano 

For the red salsa for broth:

  • 3 tablespoons oil, such as avocado or olive oil
  • 1 medium white or yellow onion, chopped into 4 pieces 
  • 7 garlic cloves, peeled and kept whole
  • 5 Guajillo chiles , stems and seeds removed 
  • 2 ancho chilies, stems and seeds removed 
  • 2 cups warm low-sodium vegetable broth 
  • 12 small whole black peppercorns 
  • 4 whole cloves 
  • 1/4 tsp ground cumin 

For the toppings:

  • @guerrerotortillas tostadas
  • 5 Limes, cut into 1/4 wedges 
  • 1/2 yellow Onion, diced small
  • 1/3 green Cabbage, thinly sliced 
  • 1/2 bunch Cilantro, chopped 
  • 1/2 bunch radish, thinly sliced 
  • 1-2 Avocados, sliced 
  • 2 tbsp dried oregano 

This Vegan Pozole Rojo is straight from my grandma's heart. She's cozy, comforting, so special and just perfect!

Mexican Sides & Mains

Vegan Pozole Rojo

SEE recipe
  1. In a large bowl combine 1 cup rice, pepitas, cinnamon, nutmeg, allspice, cloves , salt and water. 
  2. Let soak over night or for at least 4-5 hours. 
  3. Add all the soaked ingredients to a blender along with fresh ginger and blend on high for 1-2 minutes. 
  4. Using a fine mesh strainer or nut milk bag, pour the liquid into a bowl or pitcher then once all of it is poured, place the the strainer or nut milk bag over the opening of the blender and pour back in, then repeat pouring back into the pitcher. Do this as many times as you need until the consistency of the horchata is smooth and not chalky then pour back into the pitcher. 
  5. Rinse the blender then add in non dairy milk, pumpkin, pure maple syrup And blend on high for 30 seconds. 
  6. Pour the mixture into the pitcher of horchata and add a generous amount of ice. Taste and add more sweetness to your liking. Store in fridge, sealed in a jar for up to 6 days.
  • Large bowl
  • Blender or food processor
  • Medium bowl

Makes 8 cups

  • 1 cup uncooked white rice
  • 1 cup shelled pepitas / pumpkin seeds
  • 1 large cinnamon stick, broken into a couple pieces 
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 6 whole cloves
  • 1/8 tsp salt 
  • 4 filtered cups water 
  • 1/2 inch piece fresh ginger, peeled 
  • 3 cups non dairy milk of choice (I like oat milk)
  • 1 cup 100% pumpkin purée
  • 1/2 cup pure maple syrup or agave or cane sugar 

This Pumpkin Spice Horchata is inspired by Mexican horchata mixed with the spices and flavor of fall. It's SO delicious!

Mexican Sides & Mains

Pumpkin Spice Horchata (Dairy Free)

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  1. In a large pan over medium heat add 2 tablespoons oil. Once hot add roma tomatoes and onion. Cook for 3-4 minutes on each side or until both sides are charred. Add in the garlic to cook 1-2
  2. Add all the ingredients in the pan into a blender along with chipotle peppers, cashews and 1/4 cup broth and a pinch of salt. Blend until smooth.
  3. In the same pan from earlier, heat over medium heat and add 2 tablespoons oil then add the Gardein Plant-Based Meatballs and cook for 2-3 minutes on each sided until plant-based meatballs are golden. Pour over sauce to coat the plant-based meal balls and cook on low heat for 10 minutes.
  4. After 5 minutes, the sauce should thicken and slightly simmer. Add in an additional 1/4 cup vegetable broth to the pan to loosen the sauce.
  5. After the 10 minutes, taste the sauce and add more salt to your liking.
  6. In a skillet or pan, add 1 tablespoon vegan butter and add a bolillo or bread cut side down and cook until the bread is golden. Should take about 1 minute.
  7. Remove the bread and add an additional 1 tbsp vegan butter and repeat with the remaining bread.
  8. Assemble your sandwiches by adding the plant-based meatballs along with desired amount of sauce, then top with cilantro and a sprinkle of cheese.
  • Large pan
  • Blender or food processor
  • Medium pan
  • 1 package Gardein Plant-Based Meatballs
  • Vegan cheese of choice ( I used vegan feta )
  • Cilantro for garnish
  • 3 bolillos or small baguettes of bread of choice, cut length wise
  • 3 tablespoons vegan butter
  • Creamy Chipotle Sauce:
  • 2 tablespoons oil
  • 3 Roma tomatoes (cut in half)
  • 1/2 small white onion, cut into two pieces
  • 3 garlic cloves, skin peeled
  • 1/4 cup chipotle peppers in adobo sauce (from a can)
  • 1/4 cup unsalted raw or roasted cashews
  • 1/2 cup low sodium vegetable broth, divided
  • Salt to taste 

This Vegan Chipotle Meatball Sandwich is so filling and satisfying! Not to mention the chipotle sauce flavor is mouthwateringly delicious.

Mexican Sides & Mains

Vegan Chipotle Meatball Sandwich

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For the salsa

  1. To a medium - large cast iron or pan over medium heat add 1 tbsp oil. Add in all salsa ingredients except cilantro and salt. Cook for 7-10minutes or until ingredients are charred. You likely will have to remove the garlic after 3 minutes. 
  2. Add all charred ingredients to a blender followed by the cilantro and salt.

For the tacos

  1. If making homemade tortillas and you would like to press hoja santa into the masa. simply lightly press down on masa once then add one - a full hoja santa into the masa for the 2nd press . *I recommend removing the stem with kitchen scissors. Lightly cook all your homemade tortillas before filling them with beans. Skip step 2 and continue recipe with step 3.
  2. For store-bought tortillas, lightly heat tortillas either on a pan/ comal or in the microwave for a few seconds so they're pliable. Add beans to one side then add a piece of hoja santa on top then close.
  3. Fill all your tortillas with the beans (and a piece of hoja santa if using store-Bought tortillas).
  4. To a large pan over medium heat add a touch of oil then pan fry tacos for 1 minute on each side or until golden. 
  5. Serve with salsa and enjoy.

  • Medium/large pan
  • Blender or food processor
  • Refried beans (black or pinto)
  • Hoja santa 
  • Corn tortillas (homemade or store-bought)

For the creamy pepita salsa verde:

  • 1 tbsp neutral oil, such as avocado oil 
  • 12 tomatillos, husk removed
  • 1/4 cup pumpkin seeds
  • 2 garlic cloves, skin removed 
  • 1/2 white onion, cut into two piece 
  • 2 jalapeños 
  • Handful cilantro 
  • Generous Pinch of salt

These Hoja Santa Bean Tacos are comfort food heaven. They're so simple to make and are so delicious!

Mexican Sides & Mains

Hoja Santa Bean Tacos

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Serves 1

  1. In a pot combine cacao powder, cinnamon? water and milk. Heat over medium-low and Let it come to a simmer. Once simmering, turn off heat. Add salt and agave then mix and let cook for 10 minutes.
  2. Before pouring over ice, froth well! I use a traditional Mexican tool called molinillo!
  • Medium sized pot
  • 1 1/2 tablespoons cacao powder (I used @colibrihealing cacao)
  • 1 cinnamon stick (broken into pieces)
  • 1/2 cup filtered water
  • 1 cup non dairy milk of choice (I recommend oat milk)
  • Small pinch of salt 
  • 1 - 2 teaspoons agave or pure maple syrup 

This Chocolate Frio, or Mexican Iced Chocolate, is such a yummy treat. It's a delicious cacao drink that the indigenous people of Mesoamerican cultures use to make!

Mexican Sides & Mains

Chocolate Frio - Mexican Iced Chocolate

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  1. Mix all ingredients in your glass and pour over ice. Enjoy!
  • Glass

Serves 2

  • 1 bottle of Sangria Senorial 
  • Juice of 1 lime 
  • Juice of 1 orange 
  • Tajin 
  • Chamoy 
  • Ice

This Sangria Citrus Mocktail is like my childhood in a glass! I have so many memories drinking this in Mexico when visiting family & I'm so excited to introduce you guys to this delicious drink! 


Sangria Citrus Mocktail

SEE recipe
  1. Add the cashews to a bowl and cover with boiling water. Let soak for at least 15 minutes.
  2. In a large pan over medium heat add oil. Once hot add onions and sauté for 3 minutes.
  3. Push the onions to the edges of the pan and add a touch more oil to the center of the pan if needed... add in the zucchini and cook for 5-6 Minutes. Lightly season with salt. 
  4. Add in the tomatoes and minced garlic and cook for another 5-6 minutes.
  5. Drain the cashews and add to blender along with 2 cups of water. Blend on high for 1 minute, until smooth. 
  6. Add the cashew cream to the vegetables and mix. Season everything with salt and pepper to taste and let it simmer on medium low for 5-6 minutes or until thickened. Garnish with chopped cilantro. 
  7. Enjoy with tortillas or as a side!
  • Small bowl
  • Large pan
  • Blender or food processor

Serves 5-6

  • 1/2 cup cashews
  • 2 cups filtered water 
  • 2 tbsp oil of choice 
  • 1/2 yellow or white onion, thinly sliced 
  • 3 zucchini's, sliced thing in half moons
  • 1 pint cherry tomatoes or 2 Roma tomatoes, diced
  • 3 cloves garlic, minced 
  • Small handful cilantro 
  • Salt and pepper

This delicious Vegan Calabacitas Con Crema is my abuelitas creamy zucchini dish. It's so satisfyingly delicious!

Mexican Sides & Mains

Vegan Calabacitas Con Crema

SEE recipe
  1. Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
  2. Add 4 cups whole strawberries (with the stems removed) into a blender along with 3 cups filtered water and blend until smooth.
  3. Place a mesh strainer on the opening of a large jar or pitcher then pour the strawberry mixture through.
  4. Remove the stems from the remaining 1 cup strawberries then dice small.
  5. Strain the cashews, add to a blender along with 4 cups filtered water, sweetener, vanilla, salt and blend in high for 1 minute or until completely smooth.
  6. Add a couple cups of ice to the large jar or pitcher of the strawberry mixture. Then add the chopped strawberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!
  • Blender
  • Large bowl
  • Mesh strainer

Serves 8

  • 5 cups strawberries (divided)
  • 7 cups filtered water (divided)
  • 1 cup raw cashews 
  • 1/3 cup sweetener of choice (I used date sugar but you can use cane sugar)
  • 1 tsp vanilla extract 
  • Good pinch of salt

This Strawberry Milk is made with homemade vanilla date cashew milk and is so good! Love making this on a warm summer's day!


Agua de Fresa Cremosa - Strawberry Milk

SEE recipe

For the filling:

  1. Place dried lentils in a mesh strainer and rinse well. Add the lentils to a medium pot, cover with 5-6 cups water, add 1 bay leaf and 2 garlic cloves. Cook over medium heat for 25-35 minutes or until soft.
  2. To a large pan over medium heat add 2 tablespoons oil then add in thinly sliced onion and saute for 3 minutes. Add in potatoes and cook for 10 minutes then add carrots and cook for an additional 7-9 minutes or until veggies are cooked. Season with a generous pinch of salt and add a bit of water or vegetable broth throughout the cooking process to help steam and cook the veggies quicker.

For the salsa:

  1. To a medium pot add tomatillos, Roma tomatoes, onion, garlic and serrano. Cover with 4-5 cups water then bring to a boil and boil for 9 minutes. Add the ingredients to a blender & blend until smooth. If using the molcajete, add the garlic, Serranos and pinch of salt first, mash into a paste then add the remaining ingredients and mash all together until desired consistency is reached.

Return to filling:

  1. Return to the potatoes and carrots. They should be al dente around this time…add 1/2 the amount of salsa to the vegetable mixture, mix in and let everything simmer for 10 minutes. Once the lentils are cooked, drain the liquid, then add the lentils to the vegetable mixture and cook all together for 5-7 minutes. Taste and season with a pinch of salt & ground pepper.
  2. If baking in the oven, preheat oven to 400 degrees F. Heat the tortillas on a comal then fill each on with filling and fold in half then place on baking sheet and repeat with remaining tortillas and filling. Brush the tacos with oil then bake for 10-12 minutes or until golden.
  3. Top tacos with lots of shredded lettuce, crema, salsa and avocado.
  • Mesh strainer
  • 2 medium pots
  • Large pan
  • Blender or food processor
  • Baking sheet

Makes 8-10 Tacos

  • 10 corn tortillas or 8 flour tortillas
  • 2-3 tablespoons oil
  • 1/2 iceberg lettuce, shredded/ thinly sliced
  • Vegan crema or sour cream
  • 1-2 Avocados, sliced

For the filling

  • 1 cup lentils
  • 1 bay leaf
  • 2 garlic cloves, peeled
  • 2 tablespoons neutral oil, such as avocado oil
  • 3/4 white onion, thinly sliced
  • 2 large Yukon gold potatoes, diced small
  • 2 large carrots, peeled and diced

For the salsa

  • 4-5 tomatillos, husks removed
  • 2-3 roma tomatoes
  • 1/4 white onion
  • 3 garlic cloves
  • 1-2 serrano peppers
  • Pinch of salt

These Lentil Veggie Baked Tacos are so crispy, healthy and filling! They're a perfect healthy alternative to your traditional tacos.

Mexican Sides & Mains

Lentil Veggie Baked Tacos

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