Notes about Recipes in this book

• Spring onion and tomato soup with melty cheese (Sopa de cebollitas con queso)

  • bwhip on January 16, 2023

    Very delicious soup. So many spring onions! I used a mandoline for slicing, which made things much easier. Flavor of the onions was strong, but sweet and mellow. Very hearty and filling with the cream and cheese (we used Monterey Jack). Crusty bread was the perfect accompaniment.

• Pinto bean soup with masa dumplings (Sopa de ombligo)

  • jenburkholder on March 29, 2022

    Very tasty. Upped the quantities of all by about 1.5 - except tomatoes, which were doubled (no harm done). The dumplings were a bit too soft with regular masa, might be better with masa for tamales, but they firmed up overnight in the fridge (made good leftovers!). Omitted mint, because we didn’t have it, and added more cilantro. Would definitely repeat.

• Chipotle oyster soup (Sopa de ostión enchipotlada)

  • Lsblackburn1 on February 20, 2022

    Lovely flavors but very spicy for me (it was fine for my husband). Used canned tomatoes and a immersion blender. The added vegetables at the end were nice.

• Mine workers' fish soup (Caldo de oso)

  • mlbatt on May 24, 2022

    I followed the recipe exactly (cut in half, as 6-8 servings was a bit much for the two of us) - using some frozen Ono fillets I wanted to use up. Spiced from ancho chiles and chopped pickled jalapeños, it had a nice kick and a deep flavor from the concentrated tomatoes, aromatics and herbs. Easy and muy delicioso!

• Sweet lime and chicken soup (Sopa de lima)

  • tarae1204 on November 06, 2023

    I wasn’t thrilled that the recipe called for boneless, skinless chicken breasts, and that they should poach for an hour. I tried it with the boneless skinless breasts, but checked them after 35 min and found them well cooked. You just don’t get a flavorful broth with this boneless skinless poultry. This soup lacked the depth of flavor that I enjoy with Mexican chicken soups.

• Sonoran shrimp and scallop tostadas (Cachoreadas de callo y camarón)

  • Ishie1013 on August 10, 2022

    Lot of chopping and prep work but absolutely delicious. The layer of mayonnaise is a surprising but nice touch. Make sure you don't overcook the shrimp and scallops. It really is wonderful to have everything soft.

• Governor's shrimp tacos (Tacos gobernador de camarón)

  • gamulholland on June 19, 2022

    These were delicious! I added one extra clove of garlic because my husband grew up with the cooking from the Italian side of the family, but otherwise made them as directed, and they were weeknight-level easy and just so flavorful.

  • stephanie_frj4st on March 11, 2026

    These tacos stole my heart! And they were great as leftovers.

• Shrimp and potato burritos (Burritos de machaca de camarón con papa)

  • michalow on March 11, 2022

    I substituted cauliflower for shrimp for a vegetarian version, and it was delicious! Added a bit of cumin and allspice to perk up the flavor. I think it would be best in a crispy corn tortilla (not flour as used in the original recipe), with a simple guajillo salsa.

  • bwhip on February 19, 2023

    These were wonderful. Heat level seemed just right for us. We did seed the Serrano pepper. Delicious. Easy prep for a weeknight, with great flavor for not that much effort.

  • TrishaCP on March 01, 2023

    Really tasty dish, though I ended up making tacos with corn tortillas due to current eating restrictions. The sauce was right at the edge of too spicy, so the perfect level of heat. Definitely a keeper.

  • TinyCitiKitchen on March 25, 2024

    I thought: potatoes and shrimp, what’s not to like? And I could see how easy it would be to make. So I gave it a try, and it was lovely. When all combined, the sauce was a perfect body for enfolding in a tortilla (unlike others who’ve expressed a preference for corn, I thought the suggested flour was a perfect match. I enjoyed the sesame seeds, which was the one thing I’d questioned. As for heat, I found the role of the chilies was more flavor, which is what I like chilies to bring to the party. I will definitely be making this again!

• Three-cheese chicken enchiladas (Enchiladas de pollo con chile Colorado y tres quesos)

  • KarinaFrancis on July 31, 2022

    These were ok, I might have been a bit skimpy with the sauce. Simple for a weeknight if you have the salsa in the freezer

• Sonoran carne asada tacos (Tacos de carne asada estilo Sonora)

  • Dannausc on December 27, 2021

    Really good. We liked it a lot. Better than a taco truck.

• Beef and potato chimichangas (Chimichanga de guisado de res con papa)

  • Lsblackburn1 on February 06, 2024

    Made this yesterday but after cooking it was too lazy to do the frying so just used it as burrito filling. Meh. Today I used the cold filling and fried the chimis; so much more delicious! I only wished I’d had sour cream and salsa, but avocado and cheese were good!

• Chile-masa quesadillas (Enchiladas potosinas)

  • jenburkholder on June 01, 2023

    These were very tasty. Definitely would repeat!

• Potato and poblano sopes (Sopes de papas con rajas)

  • jenburkholder on June 15, 2022

    Delicious! We made pretty much as written, but with added accompaniments of homemade chorizo and a cabbage slaw instead of lettuce. Particularly the slaw was a great touch, nice and vinegary to offset the richness of the sopes. Will make again.

• Traditional flour tortillas (Tortillas de harina)

  • Lu1950s on January 29, 2022

    I didn't have lard so I used 128 g vegetable shortening (Crisco). Next time I won't cover the dough with my white flour sack towel because the rich dough left stains on it. I cooked them in a nonstick pan and it worked beautifully. These are easy to make and very tasty.

  • Ishie1013 on April 06, 2026

    These came out really well! I do have a tortilla press but they still needed to be rolled out more, but got great burrito sized tortillas with the right scorch marks relatively quickly. Like pancakes, you seem to always need to discard the first.

• Roasted tomato and jalapeño salsita (Salsita asada de jitomate y jalapeño)

  • kkmatti on September 14, 2024

    Considering these recipe only has two ingredients, this salsa packs a lot of flavor. The charring of the tomatoes is essential. My broiler is a bit aggressive so I cooked my tomatoes and jalapenos using a combination of low broil and baking.

• Street-style salsa (Salsa callejera)

  • Ishie1013 on April 18, 2022

    This was amazing despite omitting the jalapeno due to a meek audience. I will definitely keep it to make it again.

  • kkmatti on September 14, 2024

    Really great salsa with a nice balance of flavors. I will absolutely make this again.

• Guacamole salsa (Salsa de guacamole)

  • jenburkholder on June 01, 2023

    Good, went well with the chile masa quesadillas, added extra avocado but not convinced I'd do it again.

• Colorado chile red salsa (Salsa roja de chile colorado)

  • sometimes on October 21, 2025

    Made as written but using the suggested sub of guajillo chiles. Made this mostly because I hadn’t done a boiled salsa in quite a while. No complaints, enjoyed for enchiladas in particular, would like to try as a soup base as mentioned in the book. Would add some arbols if I was going to use this as more of a condiment.

• Salsa bandera with jicama and pineapple (Salsa bander con jicama y piña)

  • Ishie1013 on August 10, 2022

    Really nice crisp bright salsa. I made it to accompany the sonoran shrimp and scallop tostadas, where it was lovely, but today I'm dipping homemade tortilla chips in it and it's absolutely excellent. I'll be making this regularly.

• All-purpose seasoning sauce (Salsa preparada milusos)

  • Ishie1013 on August 10, 2022

    Quick and easy splash of umami that adds flavor to anything. Very much made the sonoran shrimp and scallop tostadas pop.

• Puebla tahini sauce (Tahini preparado)

  • lean1 on May 31, 2023

    easy to make and a wonderful combination of flavors. A multi-purpose sauce. My new favorite.

• Pickled chipotles with baby potatoes, onions, and carrots (Chipotles en vinagre y piloncillo con papitas y cebollitas)

  • michalow on March 20, 2022

    I made a half batch of these to try them out and immediately regretted not making the full thing. Delicious! I used about three chiles mecos and one Oaxacan pasilla for the half batch.

• Guacamole with chile verde (Chile verde guacamole)

  • Dannausc on December 27, 2021

    Fairly quick and easy. Really good! As the recipe header suggests, I didn’t miss the lime at all.

• Basic simmered beans (Frijoles de olla)

  • Dannausc on December 27, 2021

    Easy and good

• Fiesta refried beans (Frijoles maneados de fiesta)

  • Dannausc on December 27, 2021

    Quite easy. Really good. Makes a lot; serves way more than 8.

  • Lsblackburn1 on January 18, 2026

    I’ve made these twice now and I prefer the texture when I mash the beans with my potato masher versus doing them in the blender. Very tasty!

• Piggy beans (Fijoles puercos)

  • jenburkholder on June 01, 2023

    Oh these were GOOD! I mean, hard not to be given the ingredients. We used less bacon, cotija as the cheese, and freshly cooked pintos. Love the olives in there - nice counterpoint without screaming OLIVES!

• Oaxacan refried black beans (Frijoles Oaxaqueños)

  • jenburkholder on February 19, 2022

    So good. So easy. The avocado leaves add such a delicious flavor, and the one chili a surprising amount of heat. I actually did have homemade lard in the fridge but that wouldn't make much difference. Definite repeat.

• Border pintos (Frijoles fronterizos)

  • Lsblackburn1 on February 01, 2025

    These were smokey and delicious. I used Rancho Gordo Ayocote Morados and roasted Hatch chilies.

• Rice with lentils and caramelized onions (Arroz con lentejas y cebollas)

  • ellwell on January 02, 2023

    This was good but didn’t really pack a lot of flavor. Next time I would double the spice. It makes enough to feed an army.

  • michalow on December 31, 2023

    Simple and good. Served with broccoli, sweet potatoes, and pico de gallo for a satisfying meal.

• Rice with poblanos and corn (Arroz con elote y poblano)

  • janeh9 on June 30, 2022

    This was perfect! Made half, easily divided - otherwise made as written, other than replacing cinnamon with allspice. Delicious served hot as well as at room temp the next day. Good pot luck dish.

  • jenburkholder on April 28, 2023

    Very tasty, very easy, a "different" rice side from our usual red rice. Used frozen corn which was fine. Needed a little more salt than called for.

  • stockholm28 on December 31, 2023

    I also used frozen corn which worked fine. This was a nice, flavorful, rice side dish. I wasn’t sure about the allspice, but it worked.

  • Running_with_Wools on September 01, 2024

    This was mild and comforting. The rice was a bit softer than I’d normally make it, as it called for four cups of chicken stock with two cups of rice. Served it with chipotle pork.

  • lkgrover on January 27, 2025

    Loved this Mexican rice with corn and poblano chiles (a good way to get extra vegetables in my meal!) I used frozen corn.

  • michalow on March 29, 2025

    Very good. I'll dial down the allspice and the salt next time.

  • Lsblackburn1 on January 06, 2026

    Delicious! I used Hatch chilis and frozen corn - otherwise made as written and it turned out great.

• "Dance with your wife" migas (Baila con tu mujer)

  • lkgrover on January 02, 2022

    These migas are a great egg breakfast-- fresh vegetables, not greasy, spiciness is adaptable. I downsized for one serving (with two eggs), and I substituted fresh jalapeño for dried guajillo chiles.

• Yucatecan huevos rancheros (Huevos Motuleños)

  • jenburkholder on February 19, 2022

    Followed the recipe exactly. Very tasty, though my son (not a foodie) said they tasted like all the huevos rancheros I've made. I disagree, and thought the little ham and pea garnish a nice touch. Could certainly be omitted, however.

• Saucy beachside snapper (Pescado zarandeado)

  • alysekstokes on July 29, 2025

    Excellent! I used cod fillets for this instead of whole fish. The sauce recipe makes quite a lot, so I’d definitely halve it next time. It’s a great, punchy sauce with lots bold flavors.

• Halibut in tomato-tomatillo sauce with almonds and olives (Pescado agridulce)

  • janeh9 on June 30, 2022

    Excellent! A complex dish that, nonetheless, comes together easily. Used salmon (what I had), will try with halibut or cod next time.

  • TrishaCP on April 01, 2023

    This was really tasty. I made the sauce during the weekend and it came together very quickly for a weeknight meal. I used halibut and it was cooked perfectly. Served with quinoa.

• Panfried fish with garlic, almonds, and guajillos (Pescado al ajillo con almendras y guajillos)

  • KarinaFrancis on March 20, 2022

    So good and so easy. Perfect for a weeknight it can be on the table in under 20 minutes.

  • TrishaCP on March 28, 2022

    This is very easy to make and tastes great. I used rockfish, and you can really use any type and cut of whitefish you want since you cook the fish separately at first before adding the garnish to the dish. I did use scissors to cut the guajillo chiles quite small, but even so, some pieces of chile were a bit too big. Take your time on that part.

  • Ishie1013 on August 09, 2022

    Fantastic weeknight recipe. I used tilapia from Wegmans (so trash fish, good quality) and it tasted fantastic. Not any real heat to speak of; just nice pepper flavor from the guajillos. I'll definitely be making this again.

  • ellwell on January 03, 2023

    My husband made this for my birthday. He used turbot. We thought it was flavorless and kind of bad. It had 15 cloves of garlic, butter, and chiles so I don’t know how it was a miss, but nobody had seconds.

• Orange and Anaheim chicken (Gallina a la naranja y chile verde)

  • ellwell on January 02, 2023

    This was wonderful comfort food on a winter day. My grocery store doesn’t have a large array of peppers so I used a poblanos i squeezed 12 oranges and still did not have 3 cups (they were medium navals). The sauce was good but would have benefitted from a hotter chile. Make sure you reduce the sauce more —it was a little runny but the chicken was done so I took it off the heat. I would make it again using good orange juice from the store and a hotter chile.

• Chicken pozole with pinto beans (Gallina pinta)

  • alysekstokes on February 05, 2026

    I'm pescatarian, so I turned this into a bean and hominy soup with no chicken. I used more hominy and beans than the recipe called for, and I sautéed half of my hominy with some onions and garlic to brown it a little and create a nice base for my stock. The star of this recipe is the seasoning sauce, which is deep in flavor while still feeling bright and fresh.

• Chicken mole with mushrooms (Atápakua de pollo con hongos)

  • janeh9 on February 01, 2022

    Good weeknight dinner, with the unusual and subtle undertone of fresh mint. Used boneless chicken thighs and a combo of small crimini and small shitaki mushrooms. Used 2# boneless thighs, but will increase to 3# next time for a better chicken:sauce ratio. Great as leftovers the next day!

  • Ishie1013 on August 15, 2022

    Really nice though needed more salt than the recipe called for. Cut up a roaster chicken, doubled the amount of garlic, and used homemade stock. Great recipe that tasted fantastic over rice.

• Coloradito mole with chicken (Mole coloradito con pollo)

  • Dannausc on December 27, 2021

    Quite a few steps but fairly easy. Pretty decent.

• Adobo-roasted pork butt (Pierna de cerdo adobada)

  • TrishaCP on January 08, 2022

    This was easy to make and absolutely delicious. The sauce was on the right side of sweet from the orange juice, but also with great depth of flavor and not cloying. (We served as tacos but I think with rice and beans would be the best since the sauce is so good.) I used a 3/12 lb. pork butt and it needed just 20 minutes less roasting time than what was specified for the larger amount in the recipe.

  • jimandtammyfaye on March 11, 2022

    Good and easy but not so unique as to add to my rotation.

  • Running_with_Wools on March 15, 2022

    We really enjoyed this recipe. And the sauce that is created when the marinade cooks all day with the pork is absolutely delicious. The pork was so tender, you could eat it with a spoon.

  • Mrs. L on June 04, 2023

    Sauce is very good. Used the canned fire roasted tomatoes

• Mashed sweet potatoes with caramelized pineapple (Dulce de camote con piña)

  • jimandtammyfaye on March 11, 2022

    Loved the caramelized pineapple in this recipe. Made for an interesting flavor that wasn't too sweet. Toasted almonds added a nice crunch.

• Zucchini and corn in poblano sauce (Calabacitas de Tapachula)

  • julesamomof2 on March 23, 2022

    This is a classic combination and made a nice side for grilled pork tenderloin. I actually forgot to add the cheese and it was perfectly fine without it. I probably won't make it again as it wasn't particularly memorable, and I have plenty of other mexican recipes to try.

  • Lsblackburn1 on August 01, 2022

    Loved this. So simple but delicious. I used Hatch chilies and halloumi cheese that I added with the sauce. Served with corn tortillas for an easy summer dinner.

  • sometimes on October 28, 2025

    Used feta instead of panela because I forgot I was out of the latter but otherwise made as written. Straightforward and tasty served with corn tortillas, arroz blanco, and refried beans. The corn didn’t really brown despite cooking over a generous medium high in enameled cast iron, might depend on one’s tomatoes. Wouldn’t make this again as written simply because I think for very little extra work a better result could be achieved by separately browning the corn and zucchini first, then cooking down the tomatoes and adding the other veg back with the sauce.

• Chayotes with chile and cheese (Chayotes con chile de arbol y queso cotija)

  • Ishie1013 on April 27, 2022

    Very pleasant. The squash has a pleasant nutty and artichoke taste with nice but not overwhelming flavor from the salsa. I did use queso fresco and guajillo chiles as subs due to availability.

  • sometimes on September 27, 2025

    I don’t really care for chayotes but every now and then get the urge to check in on them. Made a half recipe but otherwise as written. It was alright but didn’t do anything to change my mind about chayotes.

• Chard and potatoes with chorizo (Acelgas con chorizo y papa)

  • jenburkholder on May 10, 2022

    Unsurprisingly tasty but not more than the sum of its parts. We used Trader Joe’s soyrizo and so had to add a little oil, but that worked well. Potatoes took a little longer to cook.

  • KarinaFrancis on July 31, 2022

    This was a nice side dish, it lacked a bit of spice so I doubled the cumin and allspice. I also fried off the chard instead of boiling it.

  • PinchOfSalt on October 27, 2025

    Very tasty! I made a half-size version of the recipe but in doing so forgot to halve the tomatoes. No regrets! The leftovers make good burritos tucked into flour tortillas. All of the spice heat (aside from a very small amount of ground black pepper called for in the recipe) comes from the chorizo sausage, so it's best to bear that in mind when choosing the chorizo that you will use. Also, the leftovers seemed to be more mellow the next day. A keeper.

  • sometimes on November 01, 2025

    Made a half recipe and used unpeeled Yukon golds but otherwise as directed. My chorizo was a made-in-store one that doesn’t render as much fat as the mass produced ones, so this probably could have used a bit more oil; my potatoes stuck a little bit. I just let them release during the covered cooking and it was no biggie. Did turn out a bit drier than the picture, might depend on how juicy your tomatoes are and how much of it you retain. Flavor was good and overall I enjoyed this dish. As is my general experience with this book so far, given portions are large (got 4 from the half recipe) and the end result is solid but not extraordinary.

• Zucchini, poblano, and cheese casserole (Torta de calabacita)

  • mlbatt on May 24, 2022

    Made this for cookbook club - several people commented that this was their favorite dish of the day. Not likely to make this often, due to the excess of butter, but it would make a great potluck or party dish. The poblanos add a mild heat. I noticed a distinct "corn-like" flavor even though there isn't any corn in the dish - perhaps the combination of the poblano, zucchini, and butter flavors along with the slight sweetness creates that effect. It was very tasty!

  • Ishie1013 on August 15, 2022

    Amazing dish that really uses up summer zucchini’s and peppers. The zucchini is grated and makes a warm soufflé like consistency. My boyfriend doesn’t like zucchini but chowed this down. Definitely will make again.

  • lkgrover on December 27, 2022

    Loved this zucchini casserole. Note that poblano chiles can vary in heat/spiciness--I've been surprised by a few bites. I used rice flour & Monterey Jack cheese. Agree that it has a slight corn flavor (despite not having any corn products).

  • Lsblackburn1 on February 04, 2025

    Really nice side dish for chicken mole. All that butter did make it a bit greasy, in my opinion, but still very delicious!

• Chiles rellenos with cheese (Chiles rellenos de queso)

  • zabeta on December 18, 2022

    This recipe is almost exactly the same as the one from the YouTube channel From My Ranch to Your Kitchen. Delicious! I used both anaheim and poblano peppers. I had to use Monterey Jack cheese, which, honestly, was not ideal.

• Yucatán-style pork and black beans (Frijol con puerco Yucateco)

  • lkgrover on December 23, 2022

    Excellent pork & bean stew, used for filling tacos. I substituted country-style pork ribs for boneless pork shoulder, and parsley for cilantro. Made guacamole instead of plain avocados.

• Date and pecan cake (Pastel de datil)

  • ellwell on January 02, 2023

    Very good. This cake had a beautiful crumb and subtle sweetness. It would be really delicious with some whipped cream or some sort of slightly sweet dairy accompaniment.

• Avocado, watercress, and pecan salad (Ensalada de aguacate con berros y nuez)

  • ellwell on January 03, 2023

    This was a really great salad. Would definitely make again. It’s a little on the spicy side so if you don’t like that, cut back on the chiles.

  • jenburkholder on May 15, 2023

    Agree with ellwell - really good! I used baby arugula instead of watercress due to availability.

  • VineTomato on June 11, 2023

    I was inspired to cook this by one of the comments here. Looked up the recipe online and I was so impressed I've brought the book. Fantastic recipe! I've already made it twice and will add roast sweet potatos and grilled prawns to make it into a filling dinner option. Yum!

• Pork loin in peanut sauce (Encacahuatado de cerdo)

  • sarahawker on March 11, 2023

    Terrific sauce. Would be so awesome on chicken thighs too.

  • TrishaCP on March 12, 2023

    I agree that the sauce is phenomenal. I did switch up the chiles a bit- using two chipotles, two guajillo, and one resham patti chile. I liked that level of heat and smokiness. For the pork, I found I needed about 55 minutes to get it to temperature.

• Brown sugar carnitas (Carnitas caramelizadas)

  • jenburkholder on May 15, 2023

    Really good. Really easy. Only used the pork shoulder, not country style ribs as well. After the meet was tender I left the lid off so all the liquid cooked away and it started browning in the fat. With an arbol-tomatillo salsa, onion, cilantro, and cotija, made an amazing taco.

  • Silver.bird22 on December 16, 2025

    These are the best carnitas you will ever make, I promise.

  • Lsblackburn1 on January 06, 2026

    I halved this recipe to use up 2 1/2 lbs of pork shoulder I had. Very easy and tasty recipe.

  • AngryButter on April 17, 2026

    Doubled recipe because was hosting 35 adults and kids and recipe said served 7-10 but I had a ton of leftovers. Made day ahead and reheated well and recrisped in a skillet subsequent nights and didn’t dry out. Good pork flavor but I think I’d double or maybe even triple flavorings next time. Adding squeeze of fresh lime when serving is key

• Oaxacan green mole with pork and white beans (Mole verde Oaxaqueño con puerco y frijol blanco)

  • lkgrover on June 11, 2023

    Delicious pork stew with white beans & tomatillos. I did not use hoja santa (because I couldn't find it). Garnished with radishes, lime juice & Mexican crema.

  • Lucylew on October 27, 2023

    Made using baby back ribs with zero regrets. Used Rancho Gordo cassoulet beans, two ginormous jalapeños and a dried hoja Santa leaf. I have never tasted anything like this delicious stew! I am definitely in love.

  • KarinaFrancis on April 02, 2026

    This was so good!! I had to make some subs, canned tomatillos (fresh ones are impossible to find here) and don't know if that impacted the taste, but we loved the fresh, zesty flavours. I also cheated by using 2 tins of cannellini beans. I'd definitely make it again, not sure I would change anything.

• Istmeña potato casserole (Cazuela de papa Istmeña)

  • lkgrover on June 11, 2023

    Excellent potato casserole side dish. I had to roast it an extra 10 minutes (35 total) to get the potatoes slightly browned, as specified.

• Grilled Oaxacan adobo-marinated pork (Cecina de Oaxaca)

  • jenburkholder on June 30, 2025

    I got thin pork chops from the Mexican market (about 1/4"), cut the bone off and pounded out. We liked the fact that there was a little fat on them (as opposed to a straight boneless loin). May have slightly overcooked but very tasty. I did marinate them for about 5 hours. Only difference to the recipe was addition of 3 allspice berries to the marinade.

• Green beans in corn sauce with pumpkin seeds (Chulibul)

  • michalow on August 30, 2025

    All the elements of the dish come together to complement each other beautifully. Something would be missing without any one of them, so be sure to include them all despite all the dishes that will be dirtied as you prepare this. Apart from the dirty dishes, this recipe is really quite simple.

• Slow-cooked pork loin with caramelized tomatoes (Lomitos de Valladolid)

  • Silver.bird22 on September 15, 2025

    So good! I didn't expect the tomatoes to develop such a deep and complex flavor. Be careful not to burn on the bottom.

• Drowned carnitas tortas (Torta ahogada)

  • Silver.bird22 on December 16, 2025

    This is one of the best meals I've ever eaten in my life.

• Four-milk cake with plums and apricots (Pastel de cuatro leches con ciruelas y chabacanos)

  • Silver.bird22 on May 30, 2026

    Incredible! Big hit. Lots of tres leches come out too dry but this one was nice and soaked. I used rhubarb as the filling. Anything sweeter might have been too sweet.