Notes about Recipes in this book

• Mexican pink cake (Cortadillo)

  • abrownb1 on March 28, 2024

    Very good basic vanilla cake. The recipe didn't specify room temp for the eggs and dairy but I did so since the butter was room temp. I also used whole milk cultured buttermilk that was pretty thick and still worked well. The cake was still fresh tasting 4 days later stored at room temp. Everyone loved it!

  • bwilcox on July 28, 2023

    Good “standard” birthday cake, extremely nostalgic and sweet. Add sprinkles for funfetti

• The Chicano Eats chocolate chip cookie

  • Kinhawaii on July 25, 2023

    Nice but I miss nuts, others enjoyed it though. I had lots of chips but if I made these again I would definitely use cut chocolate chunks & stick some on the outside before baking as suggested. Mine took longer to bake after I refrigerated them for 2 days & looked too raw just cooking them for 8-9 minutes. I wasn’t sure whether I could use the chocolate that is sold for drinks at the market, as the chocolate that is grated into the dough, but found some Taza chocolate with cinnamon & so used that. It was easy to grate but I ended up using the food processor.

• Chicano Eats birthday cake

  • bwilcox on July 28, 2023

    Delicious icing

• Picaditas

  • bwilcox on July 28, 2023

    Have made salsa several times with adjustments. Let tomatoes broil for longer than green onions

• Sweet pecan loaf (Panque de nuez)

  • bwilcox on July 28, 2023

    DELICIOUS. One of the super rich pound cakes that tastes better the next day after the flavour shave melded somewhat

• Corn tortillas (Tortillas de maíz)

  • bwilcox on July 28, 2023

    Make sure to keep adding the hot water until fully incorporated and almost “spongey,” even if it appears already hydrated. This helps keep the tortillas from drying out/cracking during the cooking process

• Flour tortillas (Tortillas de harina)

  • bwilcox on July 28, 2023

    Recipe works fine with vegetable shortening