Recipes

  Approximately 30 years ago a lady brought a cake to my wife’s office that she called an Italian sour cream cake. My wife absolutely went crazy over it and asked for the recipe, yet I can’t recall her ever making it after she received it. Low and behold, during some recent Spring cleaning, the

  Most of you who have followed my website know I am married to a Mexican-American beauty! One of her favorite hot drinks growing up was champurrado, or what I call Mexican Hot Chocolate. It is actually known as Atole, a traditional masa-based, hot corn-based beverage of Mexican and Central American origin. It is rich,

  This is a confectionary delight from the secret archives of the Mones Family. My wife is a great baker and always produces such great dishes for the sweet tooth. As I am not a chocolate chip cookie lover (don’t judge me!), she came up with this oatmeal cookie that is my all time favorite.

  This is one of my retro recipes that I got from a colleague in 1974. I hadn’t made it in years and decided to bring it back for the holidays. I now remember why I loved it so much. I altered it just a tad. It’s a great party pleaser even for non-oyster lovers.

  This is not for the faint of heart! Fuego is the Spanish word for fire and this salsa fits the bill. However, you can always regulate the heat by adding less peppers and/or taking the seeds and veins out of the peppers. I love this sauce on almost any Mexican dish and especially on

  According to Chef Keller, “This custard is more than simply one of the three benchmark bistro desserts: It’s the pinnacle of bistro desserts.” The recipe comes for his cookbook, Bouchon. MISE EN PLACE INGREDIENTS: For the caramel: 1/2 Cup + 1 Tablespoon of sugar 3 Tbsp. light corn syrup 3 Tbsp. water For the

  Thermidor sauce has always been related to the timeless dish of lobster thermidor, a classic French lobster preparation that was very popular in upscale restaurants during the early to mid 1920s. According to Wikipedia, the recipe of Lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier,

  While “caldo” is the word for soup, I found this dish to be more like a stew. However, if your preference is for a hearty soup, you can always add more broth. I added the word Ranchero, because the chef that prepared the dish for us grew up on a ranch near Tlalpan and

  This recipe takes me back to my childhood when a quick summer meal was opening a can of beanie weenies and heating them up. Today, I have not seen them in a can any longer and I still love the flavor of pork and beans with weenies so I developed this recipe which I