Recipes
Hot Chocolate with Cheese
(A tradition that melts in your mouth and warms the soul)Some things are simple… and taste like home.A thick, rich hot chocolate made with Chocolate Corona, paired with soft white cheese cubes that slowly melt at the bottom of your cup—this is one of those pleasures that needs no explanation.Perfect for chilly mornings, soulful snacks, or any moment when all you want is a cup that feels like a hug.Ingredients (for 2 cups):2 cups of milk (can be whole or plant-based)3 tablets of Chocolate Corona Tradicional6–9 cubes of semi-firm white cheese (like queso campesino, costeño, or paisa)[Optional: a bit of grated panela or cinnamon]How to make it:Heat the milk in a pot over medium heat.Once it’s hot (but not boiling), add the chocolate tablets and begin stirring.Here’s the special touch:I use a traditional wooden whisk (molinillo) and beat it with intention until the chocolate melts completely and a thick, beautiful foam forms on top.Serve immediately in deep mugs, and drop the cheese cubes right into the bottom.Let them sit for a few seconds to melt… then enjoy every sip slowly—with a spoon, with bread, or just with joy.Personal Tip:Sometimes I scoop out the melted cheese with a spoon.Sometimes I bite into it between sips.There are no rules. Just bliss.
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?