Hot Chocolate with Cheese

(A tradition passed down, transformed, and carried in the soul)I learned this recipe by watching my family every December in Táchira, gathered around the table, hands covered in masa, sharing stories and love.When I migrated, I brought this tradition with me. I began to shape it into my own—asking, tasting, and seasoning until it became mine.These Gochas Hallacas (from the Andean region of Venezuela) are made with raw meat filling, marinated with care and layered with bold flavors. They’re not just a holiday dish—they’re a homecoming.🎄 This recipe makes 10 hallacas📝 IngredientsFor the raw filling (guiso crudo):300 g beef (chuck or round), finely diced300 g pork (shoulder or loin), finely diced300 g chicken (breast or thigh), finely diced1 cup finely chopped white onion1 cup chopped sweet chili peppers (ají dulce)¾ cup chopped red bell pepper½ cup chopped leek½ cup chopped scallion (green onion)4 garlic cloves, minced½ cup sliced green olives½ cup raisins¼ cup red wine vinegar2 tablespoons complete seasoning (homemade or store-bought)1 teaspoon dried oreganoSalt and black pepper to taste👉 Mix all of this raw, cover, and marinate for at least 4 hours (or overnight in the fridge) to allow the flavors to fully develop.For the masa:500 g pre-cooked cornmeal (like Harina PAN)¼ cup annatto oil (vegetable oil infused with annatto seeds)1 tsp saltWarm water, as needed (until dough is soft and pliable)For assembling:10 clean banana leaves, lightly passed over heatKitchen twine for tyingToppings for each hallaca:1 slice of onion1 strip of red bell pepper1 whole green olive3–4 cooked chickpeas2–3 capersA few raisinsA light dusting of sugar (optional)👩🏽‍🍳 Step-by-step:Make the filling:Combine all meats and chopped vegetables in a large bowl.Add vinegar, seasoning, oregano, salt, and pepper.Mix thoroughly with clean hands or a spoon.Cover and refrigerate for at least 4 hours, or overnight if possible.Prepare the masa:In a separate bowl, mix the cornmeal with salt and annatto oil.Slowly add warm water and knead until the dough is soft, smooth, and easy to shape. It should not be sticky or dry.Assemble the hallacas:On each banana leaf, place a ball of dough and flatten it into a thin circle.Add 2–3 tablespoons of the raw filling and top with your decorations: onion, bell pepper, olive, chickpeas, capers, raisins, and a touch of sugar if desired.Carefully fold the leaf into a rectangular package and tie it securely with twine.Cook:Bring a large pot of water to a boil.Add the hallacas and cook for 1 hour from the moment the water returns to a boil.Once done, remove, drain, and let rest for at least 10 minutes before serving.✨ And that’s it.These are my Gochas Hallacas—raw filling, bold flavor, pure memory.Made far from home, but always filled with it.

(Simple, delicious, and made unforgettable by the magic sauce)Some nights we don’t feel like cooking much… but we still want to eat really well.These tacos are my perfect go-to: made with grass-fed ground beef, gluten-free tortillas (because we’re taking care of ourselves), and a homemade sauce with attitude that takes everything to the next level.✨ Ready in 15 minutes. Full of flavor. No fuss.Ingredients:½ pound grass-fed ground beefGluten-free tortillas (corn or cassava)Salt, black pepper, garlic powder to tasteOnion (if you have some—it adds great flavor)Grated Parmesan cheese (optional, for topping)For the magic sauce:1 tbsp mayonnaise or sour cream1 tsp sriracha1 garlic clove, grated or finely choppedBlack pepper to tasteHow to make it:Cook the beef:In a skillet with a bit of oil, start by sautéing the onion (if using) until soft and fragrant.Add the ground beef, season with salt, pepper, and garlic powder, and cook over medium-high heat until browned and juicy.Make the magic sauce:In a small bowl, mix the mayo (or sour cream), sriracha, grated garlic, and black pepper.Stir until creamy and flavorful.✨ This sauce is the game changer.Assemble your tacos:Warm up the tortillas, spoon in a generous amount of beef, sprinkle some Parmesan (if you want), and finish with your magic sauce on top.✨ And just like that… dinner is served.In under 15 minutes, you’ve got tacos that don’t apologize for being simple.Because when the ingredients are good… simple is more than enough.

(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.