Ingredients

Toppings

• Lettuce, shredded
• Tomatoes, diced
• Sour cream
• Grated cheese (Gouda, Mozzarella, or any cheese you like)
• Lime
• Fresh cilantro, chopped
• Optional: avocado, salsa of your choice

Beans

• 1½ onions, diced
• 2–3 cloves garlic, minced
• ⅔ link chorizo (about 150 g), chopped
• 2 cans black or pinto beans (or homemade cooked beans)
• 1 tsp paprika powder
• ½ tsp black pepper
• ½ tbsp chicken broth powder (or bouillon)
• 1 tbsp dried parsley
• Salt, to taste
• 2 tsp chipotle sauce (optional, for heat)
• Oil for cooking
• Corn tortillas
  
  

Instructions

1. Prepare the Beans

1. Peel and chop the onions, garlic, and chorizo.
2. Heat a bit of oil in a large pan over medium heat.
3. Add the chopped chorizo and cook until browned and it releases its own oil.
4. Add the onions and garlic; sauté for 5–7 minutes until softened and fragrant.
5. Add the beans and stir everything together.
6. Mash or blend the mixture to your preferred texture — smooth or slightly chunky.
7. Season with paprika, black pepper, chicken broth powder, parsley, salt, and chipotle sauce (if using).
8. Add about ⅓ of the chopped cilantro, stir well, and let the mixture simmer for 10 minutes, stirring often to prevent sticking.

2. Assemble the Dish

1. Fry your corn tortillas so they’re soft and pliable.
2. Dip each tortilla into the hot bean mixture until fully coated.
3. Fold the tortilla in half (or quarters).
4. Spoon a bit more bean mixture on top.
5. Add grated cheese while the beans are hot so it softens.
6. Finish with fresh toppings: diced tomatoes, shredded lettuce, cilantro, sour cream, avocado (optional), and your favorite salsa.
7. Add a squeeze of lime before serving.
   

** Video Recipe is Coming Soon **

Ingredientes

• 1 large onion
• 1–2 garlic cloves, minced
• 2 bell peppers
• 1000 g ground beef
• Hotdogs or smoked sausage (about 200–300 g), diced
• Ham (about 150-200 g), diced
• 1 small bunch of cilantro, chopped
• 2–3 tomatoes, diced
• Chorizo (200–300 g)
• Optional: Bacon (100–200 g), chopped

⸻

Preparación

1. Prep everything
Cut all vegetables and meats into small, even pieces.
2. Start with chorizo
In a large skillet, pan, or disc, heat a little olive oil.
Add the chorizo and minced garlic. Sauté until the chorizo begins to brown and release its oils.
3. Add onion
Add the chopped onion and cook until it softens and becomes translucent.
4. Add bell peppers
Add the bell peppers and sauté for about 2 minutes.
5. Add sausages and ham
Stir in the hotdogs/smoked sausage and ham. Cook for another 2 minutes.
6. Add tomatoes
Add the diced tomatoes and cook for 1 minute, just until they begin to soften.
7. Add ground beef and seasonings
Add the ground beef and season generously with:
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Dried parsley
Mix everything well and continue cooking until the beef is fully cooked and releases its juices.
8. Remove excess fat
Once everything is cooked, carefully drain or remove excess grease from the pan.
9. Finish with cilantro
Add the chopped cilantro, mix well, and cook for 1 more minute.
10. Serve

Warm flour or corn tortillas (with or without cheese).
Serve the discada in tacos and finish with:
• Fresh lemon or lime
• Your favorite hot sauce

Ingredients (for a 22 cm / 9-inch round cake pan):

• 200 g almond flour (blanched almonds finely ground)

• 150 g unsalted butter, melted and slightly cooled

• 180 g granulated sugar

• 4 la rge eggs, room temperature

• 1 tsp pure almond extract (or ½ tsp i  nf you prefer subtlety)

• 1 tsp pure vanilla extract

• 1 pinch fine sea salt

• Zest of 1 small lemon (optional but beautiful for balance)

• Powdered sugar, for dusting

(Optional variation: add a tablespoon of rum or orange blossom water for a Provençal twist.)

⸻

Instructions:

1. Preheat your oven to 175°C (350°F).

Line the bottom of your cake pan with parchment paper and butter the sides.

2. Mix the wet base:

In a large bowl, whisk together the sugar, eggs, almond extract, vanilla, and lemon zest for about 2–3 minutes until the mixture looks pale and slightly foamy.

3. Add the dry ingredients:

Gently stir in the almond flour and salt until smooth.

4. Finish with butter:

Slowly pour in the melted butter, mixing until fully incorporated. The batter will be rich and silky.

5. Bake:

Pour the batter into your prepared pan and smooth the top.

Bake for 25–30 minutes, or until golden on top and a toothpick inserted in the center comes out just clean — it should stay slightly moist inside.

6. Cool and serve:

Let it cool for 10 minutes in the pan, then transfer to a rack.

Once completely cooled, dust generously with powdered sugar.

⸻

🍋 Serving ideas:

• With a spoon of crème fraîche or Greek yogurt and some raspberries.

• Or drizzle with warm apricot glaze (apricot jam melted with a splash of water).

• It keeps incredibly well for up to 4 days — the almond flavor deepens over time.

Ingredients

Pico de Gallo
• 3-4 ripe tomatoes, diced
• ½ onion, finely chopped
• Half handful of fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• Salt and black pepper, to taste
• ½ tsp garlic powder

Beans
• 1½ onions, diced
• 2–3 cloves of garlic, minced
• ⅔ link of chorizo (or about 150 g), chopped
• 2 cans of black/pinto beans (or homemade cooked beans)
• 1 tsp paprika powder
• ½ tsp black pepper
• ½ tbsp chicken broth powder (or bouillon)
• 1 tbsp dried parsley
• Salt, to taste
• 2 tsp chipotle sauce (optional, for spice)
• Oil for cooking

For Serving
• Bread (bolillos, baguette, or your choice)
• Butter, for spreading
• Cheese
• Hot sauce (optional)

Instructions

1. Make the Pico de Gallo
1. Dice the tomatoes, onion, and cilantro, and place them in a medium bowl.
2. Add salt, black pepper, and garlic powder. Drizzle with olive oil and mix well.
3. Add the juice of one lime, mix again, and refrigerate until ready to serve.
(Chilling helps the flavors blend beautifully.)

2. Prepare the Beans
1. Peel and chop the onions, garlic, and chorizo.
2. Heat a bit of oil in a large pan over medium heat.
3. Add the chorizo and cook until browned and it releases its oil.
4. Add the onions and garlic, and sauté for 5–7 minutes, until softened and fragrant.
5. Add the beans and stir to combine.
6. Mash or blend the mixture to your desired texture (smooth or chunky).
7. Season with paprika, black pepper, chicken broth powder, parsley, salt, and chipotle sauce (if using).
8. Add a small amount of cilantro(1/3). Stir well and let the beans simmer for about 10 minutes, stirring frequently to prevent sticking or burning.

3. Assemble and Bake
1. Preheat the oven to 230°C (446°F).
2. Cut your bread in half and place it on a baking tray.
3. Spread butter over each half.
4. Add a generous layer of beans and sprinkle cheese on top.
5. Bake for 8–10 minutes, or until the bread is golden and crispy.

4. Serve
• Top the mollete with a spoonful of fresh pico de gallo.
• Drizzle with your favorite hot sauce.

Optional
• Add cooked ground beef or extra chorizo for a heartier version.
• For extra flavor, toast the bread slightly before adding the beans.
• Add avocado slices.

See Full Recipe Video:

Ingredients (for 2 medium loaves):
• 500 g (4 cups) all-purpose flour
• 100 g (½ cup) sugar
• 1 tsp salt
• 10 g (1 packet) instant dry yeast
• 120 ml (½ cup) warm milk (not hot)
• 3 large eggs (room temp)
• 100 g (7 tbsp) unsalted butter (softened)
• Zest of 1 orange
• 1 tsp orange blossom water (optional but traditional)
• Extra butter (melted) + sugar for topping

⸻
Instructions:
1. Activate yeast (optional but helpful): Mix warm milk, 1 tbsp sugar, and yeast in a small bowl. Let it foam (5–10 min).
2. Make the dough: In a large bowl (or stand mixer), combine flour, sugar, salt, orange zest. Add yeast mixture, eggs, and softened butter. Knead until smooth and elastic (10 min by hand, 6–8 min in mixer). The dough will be sticky at first, but resist adding too much flour—just knead well.
3. First rise: Place dough in a greased bowl, cover with a cloth, and let rise in a warm spot until doubled (about 1½–2 hrs).
4. Shape the bread: • Divide into 2 portions. • From each portion, set aside a small piece of dough for decoration. Shape the large pieces into round loaves. • Roll the reserved dough into thin “bones” and a small ball for the center. Place bones crossed over the loaf, then the ball on top.
5. Second rise: Cover shaped loaves loosely and let rise again until puffy (45–60 min).
6. Bake: Preheat oven to 180°C (350°F). Bake 25–30 min until golden brown.
7. Finish: While warm, brush loaves with melted butter and sprinkle generously with sugar.

Ingredients: 

For the Seafood Mixture:

200 g surimi, shredded
150 g cream cheese
1/3 cup Japanese mayo
2 tbsp Sriracha (adjust to taste)
3–4 sheets nori (seaweed), shredded or cut into small pieces
250 g mini shrimp
2 cans tuna fish
Salt, to taste
Black pepper, to taste

For the Rice:

3 cups cooked sushi rice
1 tsp rice vinegar
Salt, to taste

For the Topping:

Sriracha, for drizzling
Spicy mayo, for drizzling
Chopped cilantro, for garnish
Black and white sesame seeds, for garnish Instructions

1. Prepare the Seafood Mixture: Shred the surimi. Combine with mini shrimp and tuna in a mixing bowl. Add cream cheese, Japanese mayo, Sriracha, salt, and black pepper. Mix until smooth and creamy. Set aside.
2. Prepare the Rice: In a separate bowl, season the cooked rice with rice vinegar and salt to taste. Spread the rice evenly in a baking dish.
3. Assemble the Bake: Sprinkle shredded seaweed (nori) evenly over the rice. Spread the seafood mixture in an even layer on top of the seaweed and rice.
4. Bake: Bake at 200°C (380°F) for 15 minutes. Switch to broil for 3–5 minutes, or until the top is lightly golden and crispy.
5. Finish and Serve: Drizzle Sriracha and spicy mayo over the baked dish. Garnish with chopped cilantro and black and white sesame seeds.
6. Extra (optional) 
Add slices of avocado 
Add some cucumber

Serve warm and enjoy!


See Full Recipe Video:

Ingredients (for 6–8 servings)

For the pastry (pâte brisée):
• 250 g all-purpose flour
• 125 g unsalted butter, cold and cubed
• 50 g sugar
• 1 pinch of salt
• 1 egg
• 2–3 tbsp cold water

For the filling:
• 4–5 firm apples (like Golden Delicious, Gala, or Granny Smith)
• 30 g unsalted butter
• 50 g sugar
• 1 tsp cinnamon (optional)
• Apricot jam (for glazing, optional)

Optional frangipane layer:
• 50 g unsalted butter, softened
• 50 g sugar
• 1 egg
• 50 g almond flour

⸻

Instructions

1. Make the pastry: 1. In a bowl, mix flour, sugar, and salt. 2. Rub in cold butter until the mixture resembles breadcrumbs. 3. Add the egg and water, mix lightly until it forms a dough. 4. Shape into a disc, wrap in plastic, and chill for 30–60 minutes.

2. Prepare the apples: 1. Peel, core, and thinly slice the apples. 2. Toss them lightly with a bit of lemon juice to prevent browning.

3. Preheat the oven: • Set to 180°C (350°F).

4. Optional frangipane: 1. Cream butter and sugar, then add the egg and almond flour until smooth. 2. Spread a thin layer on the chilled pastry base.

5. Assemble the tart: 1. Roll out the pastry and line a 24 cm tart pan. Trim edges. 2. Arrange apple slices in a circular, overlapping pattern. 3. Dot with small pieces of butter and sprinkle sugar (and cinnamon if desired).

6. Bake: • Bake for 35–45 minutes until apples are tender and pastry is golden.

7. Glaze (optional): • Warm 2 tbsp apricot jam with 1 tsp water, brush over the apples for shine.

8. Serve: • Let cool slightly, then slice and serve with a dollop of crème fraîche or vanilla ice cream.

⸻
Tips for excellence: • Use firm, slightly tart apples for better flavor and texture. • For a true French touch, slice apples very thin and arrange them meticulously in a spiral. • Chilling the pastry ensures a crisp crust.

See Full Recipe Video: