Quick Grass-Fed Beef Tacos

(Simple. Delicate. Powerful.)This recipe was born from the desire to eat clean, flavorful, and consciously.A wild-caught white fish fillet — fresh, honest, with real ocean taste — meets a humble red sauce made only of organic tomatoes and sautéed mushrooms. Nothing more. Nothing you wouldn’t recognize.Perfect for when you want something light, elegant, and ready in under 30 minutes.Ingredients:2 wild-caught white fish fillets (like hake, tilapia, or corvina)2 ripe organic tomatoes1 cup fresh mushrooms, sliced1 garlic cloveOlive oilSalt and pepper to tasteOptional: fresh basil or parsley to garnishHow to make it:Make the sauce:In a skillet with a drizzle of olive oil, lightly brown the chopped garlic.Then add the chopped organic tomatoes, and here’s the secret: reduce the heat and begin to gently mash the tomatoes with a wooden spoon, letting them break down and release their juices, blending with the garlic and spices.Let simmer for 8–10 minutes. Add the mushrooms and cook for 5 more minutes. Season with salt and pepper.You can blend the sauce if you want it smooth, or keep it rustic for a more homemade feel.Cook the fish:Once the sauce is ready, place the fish fillets directly into the same pan.Let them cook over low heat, about 5–7 minutes, gently flipping once. The goal is to let the fish absorb all the flavor of the sauce without drying out.Let the sauce and fish hold each other.Serve:Plate the fish and spoon the warm tomato-mushroom sauce on top. Garnish with fresh basil or parsley if you have it.✨ And just like that… it’s done.A recipe that’s clean, nourishing, and honest.Because sometimes, the simplest meals are the most sacred.

Chicken Tinga (Street-style flavor straight from Mexico)I learned this recipe by literally eating my way through the streets of Mexico. I tasted every street stand I could find—each bite helped me figure out the perfect balance of texture and spice. My time in Mexico taught me so many beautiful recipes, and this one is at the top of the list.It’s simple, bold, and perfect for any moment when you want something flavorful without the fuss.Ingredients:    •    Crispy tostadas (or fried tortillas)    •    Chicken breast (1–2, depending on your appetite)    •    1 garlic clove    •    ½ onion (half for boiling, half for topping)    •    1–2 chipotle peppers in adobo (adjust to your heat level)    •    2 tablespoons of sour cream    •    Crumbled queso fresco    •    Shredded lettuceHow to make it:    1    Boil the chicken breast with a garlic clove and half an onion. Not only does this cook the chicken, but you’ll also end up with a tasty broth.    2    Once cooked, let the chicken cool and shred it.    3    In a blender, mix some of the hot broth with chipotle peppers and sour cream—this is where the magic happens. You get a creamy, smoky sauce that coats the chicken perfectly.    4    Toss the shredded chicken in the sauce until it’s fully coated.    5    Build your tostada: tortilla + tinga + raw onion slices + shredded lettuce + queso fresco on top.✨ That’s it!It’s quick, delicious, and works for lunches, dinners, or unexpected guests. Just the right amount of heat, full of flavor, and tastes like home.Wanna give it a try?

Hibiscus Tacos(A recipe I learned working in Mexican kitchens)I learned this one fresh off the plane, working in restaurants across Mexico. I wasn’t the chef—but I was always watching, tasting, and asking questions. That’s how I found out hibiscus isn’t just for tea—it’s a whole dish. Tangy, earthy, and unexpectedly rich. This became one of my favorite go-to meals: homemade, simple, and full of heart.Perfect for meatless days, light cravings, or impressing someone with something totally different.Ingredients:1 cup dried hibiscus flowers1 garlic clove¼ onion, chopped1 serrano pepper (optional, for heat)Corn tortillasOilSalt to tasteAvocado & lime to serve (don’t skip them!)How to make it:Boil the hibiscus flowers in water for 8–10 minutes. Drain and save a bit of the water—you can drink it later!Chop the cooked hibiscus into small pieces. This will be your taco filling.In a skillet with a bit of oil, sauté the onion, garlic, and serrano pepper. Add the hibiscus, season with salt, and cook for 5–7 minutes.Warm your tortillas, fill them with the hibiscus mixture, and top with avocado and a squeeze of lime.✨ And that’s it.Tacos that surprise, satisfy, and keep you coming back. Crisp, fresh, and full of the flavor that only comes from truly living Mexican kitchens.

Arepa Reina Pepiada(My favorite arepa. A bite of home.)If there’s one arepa that truly feels like home, this is it.Reina Pepiada is my favorite—it’s creamy, juicy, satisfying, and full of Venezuelan soul. It reminds me of family dinners, soft arepas in hand, filled with that perfect mix of chicken, avocado, and mayo.It might sound fancy, but it’s incredibly easy to make with just a few simple ingredients and a lot of heart.Ingredients:For the arepas (makes 2–3):1 cup of Harina PAN (Venezuelan pre-cooked cornmeal)1¼ cup warm water½ tsp saltFor the filling:1 cooked chicken breast, shredded1 ripe avocado2–3 tablespoons mayonnaise (adjust to taste)A squeeze of lime juiceSalt to tasteOptional: chopped cilantro, garlic, or a bit of grated onion for extra flavorHow to make it:Make the arepas:In a bowl, mix the warm water with salt. Slowly add the Harina PAN while mixing with your hand until a soft, lump-free dough forms. Let it rest for 5 minutes.Shape the dough into round patties and cook on a hot skillet (no oil needed) until golden brown on both sides. You can finish them in the oven for a crispier crust if you’d like.Prepare the filling:In a bowl, combine the shredded chicken, avocado, mayo, lime juice, and salt. Mash the avocado slightly to create a creamy texture, but leave some chunks. Add any extras you love—cilantro, garlic, or onion—for that extra punch.Assemble your arepas:Slice each arepa open like a pocket and stuff generously with the creamy chicken-avocado mix.✨ And that’s it.Reina Pepiada is more than just a recipe—it’s a piece of Venezuelan identity wrapped in warm cornmeal.Every bite brings me back home.