Notes about Recipes in this book

• Dry spice mix (Aliño completo)

  • pattyatbryce on May 17, 2026

    Very nice spice mix.

• Citrus and garlic marinade (Mojo Cubano)

  • bernalgirl on May 02, 2026

    A deceptively simple marinade that delivers great results. I used it on chicken thighs and look forward to trying it with pork and shrimp.

• Chicken in mojo Cubano

  • bernalgirl on May 02, 2026

    A seemingly simple marinade laden with citrus and garlic, this resulted in easy and flavorful grilled chicken thighs. I marinated the chicken for a full eight hours and would do so again. Note that this recipe doesn’t appear in the index, it’s listed as a variation under the Citrus and garlic marinade (Mojo Cubano), also on p. 11.

• Chicken broth and poached chicken (Caldo de pollo y pollo cocido)

  • icooksometimes on March 10, 2025

    Great flavor. Stayed juicy. I watched it the whole time so it didn't go rubbery. I think it took about an hour to simmer.

• Lima bean, corn, and tomato salad (Solterito)

  • jenburkholder on November 02, 2023

    This was good. Held up very well for several days. I'm not sure that it's more than the sum of its parts, but I would make again. I added in a chopped bell pepper for a bit more veg, and liked that. I think personally I prefer choclo in warm applications to cold salads but it does add texture.

• Sweet corn and cheese pudding (Torta de elote)

  • pattyatbryce on February 05, 2026

    Very easy to make. The sweet corn flavor is enjoyable. The texture is a bit odd, but I still liked it.

  • bernalgirl on May 30, 2026

    This looked and read like a wonderful salty-sweet dessert. I cut the sugar to 3/4 cup and increased the cotija by about 1/4 and used frozen corn since it’s not in season yet here. It set beautifully and we enjoyed it topped with plain Mexican crema (slightly saltier and thinner than sour cream) and macerated strawberries. This is extremely easy to make, even for an avowed non-baker like me. Next time I’d cut the sugar to 2/3 cup and leave maybe 1/2 of the corn kernels whole — it doesn’t get completely smooth so additional texture would be welcome. I might also try doubling the cotija for more flavor contrast.

• Egg chilaquiles (Chilaquiles caseros con huevo estilo Michoacán)

  • jenburkholder on February 18, 2024

    Very different from the chilaquiles I’m used to, but delicious and very easy, plus I’m much more likely to have eggs around than salsa! Have already made twice, topping with cotija and more hot sauce.

• Tortilla casserole (Sopa seca de tortilla o chilaquiles)

  • bernalgirl on May 21, 2026

    I usually make chilaquiles with green sauce or a more chile-infused red sauce — it’s my favorite use for stale corn tortillas. This is a lightly flavored tomato sauce, I think next time I’d blend the toasted pasilla chiles into the sauce rather than saving them to top the dish. I added leftover shredded roasted chicken breasts, which I’d repeat. This disappeared quickly — a good sign!

• Spicy canary bean stew (Frejoles con aderezo de rocoto)

  • SheilaS on May 02, 2026

    Nice bean soup/stew perked up with the flavorful aderezo (seasoned oil) which is explained in more detail in the stand-alone recipe on p 8

• Refried beans (Frijoles fritos, refritos o volteados)

  • ShayLRoss on March 15, 2026

    Great, simple recipe to prepare beans. I used lard and added some of the suggested seasoning for Mexico.

• Summer squash and zucchini toss (Calabacitas)

  • jenburkholder on February 09, 2024

    Very tasty and fresh. I added a little splash of cream to make it saucier and used only zucchini, plus a little more poblano. Would make again.

• Buttered chayotes (Güisquiles con mantequilla)

  • bernalgirl on May 15, 2026

    I was stunned to learn that chayote is extremely nutritious after being reminded that to our tastes, it is similar in texture to cooked cucumbers but with no discernible flavor. I added Tajín, we ate it, but I’m relegating it back to soups and stews.

• Tomato sauce (Salsa de tomate preparada)

  • bernalgirl on May 21, 2026

    I liked this sauce even though it was lighter in flavor than I expected. It comes together easily and I can see making all the suggested adaptations for recipes from other regions.

• Spicy yellow aioli (Ají crema)

  • bernalgirl on May 21, 2026

    This hit a taste memory, It’s very lightly spicy and excellent with the spatchcocked chicken from the same cookbook. It skews toward salty so taste before adding it if you are salt-sensitive.

  • pattyatbryce on May 27, 2026

    Really nice sauce and goes so well with the restaurant-style chicken.

• Spicy green aioli (Ají verde de polleria)

  • bernalgirl on May 21, 2026

    This is one of those good-on-cardboard kinds of sauces, plus it’s easy — put everything in a blender and presto! The direction to use four whole de-stemmed jalapeños results in some decent heat. I substituted cotija cheese for the suggested feta because it needed using. I’d make it the same way again, it’s spicier and more boldly flavored than the ají crema (yellow aioli) and absolutely delicious.

  • pattyatbryce on May 27, 2026

    Fantastic sauce. Must make with the Restaurant-style chicken in the book. I did back off on the jalapeños because husband doesn't like a lot of spice. He approved of my edited version of the recipe. Only comment is that mine came out a little thin. Next time I would not add the water until I think I really need it. And there will be a next time!

• Cochinita pibil

  • bernalgirl on May 15, 2026

    Funny that this recipe doesn’t have an English translation. It’s a pork shoulder roast bathed in achiote paste, spices, and citrus and wrapped in banana leaves. It’s absolutely delicious and this recipe will be my go-to. The braising liquid seemed too acidic but it contrasts beautifully with the rich shredded pork. I served it garnished with pickled onions, and look forward to using the leftovers in tacos or enchiladas.

  • pattyatbryce on May 30, 2026

    Very easy and the pork cooked perfectly. However, I didn't love the flavor - maybe it was the banana leaves? But I bathed it in Aji Crema and Aji Verde from the same book and gobbled it up.

• Mayan tomato and seed recado (Recado chapin)

  • rmardel on May 27, 2026

    This recipe is very good although the instructions were slightly confusing and some adjustment is needed. I felt the flavor of the guajillo chile did not come through in the finished sauce, and suspect this was because the Chile was not toasted before seeding and deveining. Toasting softens the flesh, making this process easier, and also helps release the flavor. In future I would roast the guajillo, and possibly add a second.

• Avocado salsa (Salsa de aguacate)

  • jenburkholder on December 07, 2024

    Delicious and easy - halfway between a guacamole and a taqueria-style avocado salsa. Whizzed it in the food processor to get the texture extra smooth.

• Mango ceviche with pumpkin seed powder (Ceviche de mango verde con "pepitoria")

  • rmardel on May 13, 2026

    Refreshing sweet/tart salad. Made mostly as written with the exception that I used a white onion, rather than red. Not as pretty perhaps but nonetheless delicious.

• Hearts of palm ceviche (Ceviche de palmito)

  • pattyatbryce on May 03, 2026

    Nice acidity. Lizano sauce tasted great and was worth tracking down. Tasted better on day 2.

  • bernalgirl on May 03, 2026

    A sleeper recipe, it doesn’t look like much but we *loved* this simple preparation of sliced hearts of palm in a ceviche marinade that contains ketchup — which is reminiscent of the style of ceviche along the Pacific coast of Mexico from Zihuatenejo and Acupulco and holds a special place in my heart.

  • bernalgirl on May 03, 2026

    A sleeper recipe, it doesn’t look like much but we *loved* this simple preparation of sliced hearts of palm in a ceviche marinade that contains ketchup — which is reminiscent of the style of ceviche along the Pacific coast of Mexico from Zihuatenejo and Acupulco and holds a special place in my heart. Worth seek g out Lozano, Worcestershire sauce isn’t really a substitute.

• Pickled cabbage slaw (Curtido de repollo)

  • rmardel on May 20, 2026

    This recipe makes a large batch, perfect for accompanying rich or spicy dishes, or in the summer heat. The hardest part is shredding the vegetables. I've made something like this for years, but the headnote about vinegars has me thinking of possible new variations.

• Pickled beets and cabbage (Curtido de remolacha y repollo)

  • bernalgirl on May 03, 2026

    I’ve had this salad before and dislike the way the peas go mushy so I added sliced sugar snap peas instead. We enjoyed this version although it is sweet to our tastes even cutting the sugar by half. The vinegar hit was great with the chicken and rice.

• Parsleyed cucumber salad (Ensalada de pepinos en anillos y perejil)

  • dgiles on November 26, 2023

    Made this as a smashed cucumber salad with English cucumbers. It is fantastic.

  • bernalgirl on May 15, 2026

    This is an easy salad with a bright freshness. I prefer this sort of simple salad with tomato and maybe hearts of palm for more flavor and textural variation.

• Creamed carrots (Zanahorias con crema)

  • pattyatbryce on May 06, 2026

    Nice basic side.

  • rmardel on May 20, 2026

    Very nice side. Although I questioned the amount of cream, and thought the dish was runny even after additional cooking, once the carrots were removed from the heat and allowed to rest briefly, they absorbed the remaining cream, becoming fat, glossy, and richly delicious with only bits of cream clinging here and there. Definitely worth making again, and a good way to use up bits of cream, or carrots.

  • bernalgirl on May 21, 2026

    This is a lovely way to prepare carrots, I’m so glad others highlighted this one! Knowing my family, I bloomed cumin and chili powder in the butter before adding the other ingredients. We enjoyed this very much.

• Oven-fried breaded eggplant (Berenjenas empanizadas al horno)

  • rhsantos on May 20, 2026

    No wow factor, but it makes healthier eggplant cutlets that can be used in different ways

• Huancaína potato salad (Papas a la huancaína)

  • bernalgirl on June 01, 2026

    I combined the huancaina sauce with the potatoes and added steamed green beans — I wanted the flavors to meld as in a traditional potato salad. I topped the salad with sliced black olives and slivered green onions. It’s a great variation on potato salad with the Ají Amarillo adding subtle heat.

• Beef and potato mince (Saice Tarijeño)

  • rmardel on May 27, 2026

    Simple, hearty, delicious.

• Fried sweet plantains (Platanitos fritos)

  • KCKB on July 01, 2024

    Maduros are pretty straightforward, such that you don’t really even need a recipe. Still, since it’s a food that I didn’t grow up with as part of my culture, I appreciated this author’s guidelines re. the right temperature to aim for with the frying oil.

• Plantain and beef casserole (Pastelón de plátano maduro y carne)

  • jenburkholder on December 08, 2023

    Very pleasant. Needed more cheese imo - I ended up grating a fair bit onto each portion before reheating throughout the week. I’d maybe mix the plantain with some potato going forward, since plantain tends to become quite hard as it cools.

• Easy yellow rice pilaf

  • bernalgirl on May 03, 2026

    Another very repeatable recipe that is offered as a variation and not a stand-alone recipe. I had a homemade Sazón blend on hand so did not buy Bijol seasoning, which as she says, is more of a coloring agent. My personal preference for this type of rice is for vegetable oil and a light 1-2 minute sauté so this recipe suited me well. My rice-ambivalent teen had seconds!

• Rice and vermicelli pilaf (Arroz con fideos)

  • bernalgirl on May 15, 2026

    I added Sazón seasoning and my son declared this his favorite rice dish. It’s tasty and as easy as any pilaf, so it’s likely to end up in my regular rotation.

• Green rice (Arroz seco verde)

  • bernalgirl on May 29, 2026

    I’m concluding that I really don’t like cheesy rice. I love the puréed spinach in the cooking liquid but would prefer the roasted poblano peppers mixed in rather than as a layer between the cheese-topped rice.

• Quinoa soup (Sopa de quinoa)

  • bernalgirl on May 29, 2026

    I kept the mire poix and total volume of vegetables the same but used: chayote, new potatoes, sweet potatoes, and diced green beans. The soup is extremely hearty but underseasoned at just two teaspoons for what amounted to five quarts of soup. Next time I would triple the oregano and cumin and add at least a pinch of chile flakes. Finished with lemon juice this has been very enjoyable, and I’d make the adjusted version again.

• Cod with bread and wine (Bacalao con pan y vino)

  • pattyatbryce on May 17, 2026

    This was a very different recipe for me. I was skeptical of the cook time on this, but it worked and the cod was perfectly cooked at 45 min. The topping stayed a bit wet. Next time I'll work on the thickness of the topping. Overall though, I really enjoyed it. I upped the salt and the amount of the spice rub and am glad I did.

• Tequila-agave salmon (Salmón al tequila)

  • bernalgirl on May 21, 2026

    This is a very mild preparation and the cooking directions are dead on. I halved the agave and that was still too much for my teen and I, although the others didn’t think so. The salmon came out medium rare at the thickest point, just as I like it, but I missed the flavor and texture imparted by grilling on both sides.

  • rmardel on May 23, 2026

    This was a mild preparation that yielded lovely salmon. I agree with bernalgirl about halving the agave, it bordered on too sweet for me, but I also found the sweetness brought a complexity to the salmon. Just as I was preparing to cook, massive thunderstorms rolled in so I did not cook this on the grill, rather using a smoking hot cast-iron pan. The results were wonderful, salmon that was slightly caramelized on the outside but still medium rare at the center, with tender, juicy flesh throughout.

• Fish moqueca (Moqueca do peixe)

  • jenburkholder on November 02, 2024

    Used tilefish, which I thought worked well. Obviously not as complex as your typical moqueca, but tasty and easy and hits the right notes. Sautéed the veg in palm oil as well and I thought that extra bit of flavor was a good addition.

  • alysekstokes on April 15, 2026

    This recipe is a definite keeper that I’ll repeat often! I made this with cod filets and they held up well during the cooking.

• Red snapper ceviche (Ceviche de boco colarada tico)

  • jenburkholder on December 07, 2024

    Tasty. Would have preferred a bit higher fish to vegetable ratio. Subbed corvina for red snapper. Still made a tasty tostada!

• Garlic shrimp (Camarones al ajillo)

  • bernalgirl on May 29, 2026

    This sauce is outstanding, with more depth than the Mexican version, which Is a long-time personal favorite. I think it’s the merkén spice mix — the recipe I used called for 3 parts smoked hot paprika, 1 part toasted and ground coriander, and 1 part sea salt, and the sauce was absolutely heavenly.

• Restaurant-style roasted chicken (Pollo al estilo pollada)

  • JoanN on November 06, 2023

    This looked perfect. Unfortunately, it didn't have much flavor, even after marinating the chicken for a full 24 hours.

  • bernalgirl on May 21, 2026

    Once you have the ají pepper pastes, this is incredibly easy, a simple day-long-marinated spatchcocked chicken. It came out with perfectly crisp skin and juicy meat. We cooked it to 170 degrees and let it rest before carving, it was perfect. Terrific with the green and yellow ají sauces.

  • pattyatbryce on May 27, 2026

    Very easy and a perfectly cooked bird. Definitely make the sauces! Delicious plate of food.

• Chicken with beer (Pollo en cerveza)

  • pattyatbryce on May 18, 2026

    This one was just ok. Didn't love the soggy skin and the flavor was slightly off.

• Golden coconut chicken (Pollo en coco)

  • pattyatbryce on May 03, 2026

    We really liked this and husband requested that it go on our make again list. Easy to make and the sauce was terrific.

• Stewed chicken (Pollo guisado)

  • bernalgirl on May 15, 2026

    This was disappointingly bland. I might make it again adding carrots, chayote, and potato, and more culantro, which I love and which barely registered against the tomato sauce.

• Char siu (Puerco asado)

  • bernalgirl on May 29, 2026

    This homemade version of char siu rivals the one in Cook Real Hawai’i, if have to do a side-by-side to pick a favorite. It’s deceptively easy and so nice to have on hand. I cut the honey by 1/3 and marinated for a full day.

• Everyday pork chops (Chuletas de diario)

  • pattyatbryce on May 06, 2026

    Nice basic rub for pork.

  • bernalgirl on June 01, 2026

    These are excellent. I used bone-in loin chops and applied the rub in the morning. The flavors of chile and garlic lightly permeated the meat. I look forward to making this again.

• Stuffed pork rolls (Pamplonitas de cerdo)

  • pattyatbryce on February 05, 2026

    Caution: The temp in the book will way-overcook your pork. Otherwise, these were very simple to put together and very riff-able. Looking forward to trying these on the grill.

• Sherried meatballs (Albóndigas en salsa)

  • pattyatbryce on May 07, 2026

    Interesting sauce - tons of umami. More meaty than tomato. Add a lot more salt. Consider more flavor, but otherwise a solid dish.

• Everyday picadillo (Picadillo sencillo)

  • bernalgirl on May 30, 2026

    I started with this recipe but with red bell peppers and a large jalapeño. It seemed very plain so I added a can of Ro-tel (dicd tomatoes and chiles, a Tex-Mex standard) and chile powder till it was a mash-up of both picadillo recipes with a nod to Amá. We enjoyed this in tacos, but not enough to replace the Amá recipe in my repertoire.

• Pot roast (Asado Peruano de Luz)

  • jenburkholder on November 02, 2023

    I made this but with some changes based on what I had and preference. Eye of round is clearly traditional, but I much prefer chuck roast so used that and was very glad of it. Instead of all water, I had a couple cups of stock and threw those in (turkey stock but who cares). I had also a couple aging tomatoes that needed using up and they went in also. Since the gravy is pureed, it just added a bit of additional body and flavor. The aji panca is non-negotiable! We served with mashed potatoes to catch all the delicious gravy and both enjoyed it very much.

• Stir-fried beef (Lomo saltado)

  • bernalgirl on May 15, 2026

    As has been reported, this is absolutely delicious. I used NY steak and frozen French fries, and added 1/2 cup of sliced poblanos that I had on hand. Next time I will add the onions a few minutes before the peppers, by the time they were cooked to my liking the peppers were slightly too done, but no matter, it was still delicious. I couldn’t resist serving it with Peruvian rice with corn — should have picked up that frozen choclo at the Latin American market!

• Everyday mole poblano (Mole poblano para todos los dios)

  • icooksometimes on March 10, 2025

    Way too sweet for our liking. Stayed gritty even after using my immersion blender. It's a good starting point for a sauce but we definitely felt it was lacking. We liked the peppers used but definitely thought it could have used a spicy pepper too.