Salsa Macha at its finest, I took the seeds out of the chiles and this is the only way I can handle that heat 🔥🔥🔥 Ingredients 1 cup avocado oil or sunflower oil 1/2 cup chile de árbol (seeds taken out), chopped 1/2 cup Chile pasilla, chopped A lot of garlic (about 1/2 cup) 1/3 cup sesame seeds 1/3 cup pumpkin seeds 1 tsp sea salt or to taste 1 tsp brown sugar or piloncillo Directions Using gloves take seeds out of the chiles by taking the step off and then dumping out the seeds from the inside, to be honest this took a while maybe 30 min but worth it because the seeds are spicy. Then I roughly chopped garlic and chiles then add into a bowl. Add the rest of the ingredients, I only added 1 tsp of sea salt but my mama said to add more salt ☠️ but I still didn’t. Heat up oil in a small sauce pan on low/medium. You can put a chop stick to tell if the oil is ready, it should bubble up. (I think it took about 10-12 min to heat up.) I learned the chop stick trick from someone but I can’t remember who. Then add the oil in the container with the other ingredients and mix well. Put the salsa into a container and enjoy but wait until it cools. No refrigeration needed, last up to 1 month in a cool dark place. Provechito. ✨ #salsamacha #mexican #salsa #plantbased #latinx

I’m addicted to savory breakfast in the morning. With some slow cooked beans, maybe frijoles de la olla, or frijoles en guajillo with some avocado salsa macha, and some sour dough bread. What better way to start the day with all the macros 💚 what’s your fav breakfast? Serves 1-2 Cooking time: 15-20 min Prep time: 5 min Ingredients 1 15 oz can white beans 1 medium yellow onion, diced 1 large vine tomato, diced 4 minced garlic cloves 1 sage leaf 1 tbsp avocado oil 1 tbsp mirin or white rice vinegar 1 tbsp nutritional yeast 1/4 tsp turmeric powder 1/2 tsp cumin powder 1/8 tsp cinnamon powder 1/4 tsp chili flakes 1/4 tsp black pepper 1/2 tsp salt or to taste Accompaniments Macha Salsa (homemade recipe coming soon) Avocado Sour dough bread Directions wash veggies and chop accordingly. Heat up a medium sauce pan to high heat. When the pot gets hot, lower heat to medium low, add avocado oil. Then add dry seasonings(but not the nutritional yeast). Let this cook for 1 min as it builds aroma and let me tell ya it smells so good. Then add onions, and minced garlic cook and stir for 4 min. Add tomatoes, and mirin cook for another minute. Then add the beans, nutritional yeast, and sage. Let this simmer for 10 min. Mash with a potato masher until desired texture. Turn off heat, and cook some bread or make some quesadillas! What ever floats your boat. Add your toppings, Provechito. ❤️ #provecho #beans #plantbased #avocado #salsa

@remymartinus invited me to their Sobremesa campaign to bring you what’s over my table for this month to celebrate Hispanic Heritage Month. #ad21+ Well, what’s over my table, today I am serving a mole poblano with a side of black beans, Mexican rice, cactus salad, and topped with fresh cilantro, onion, and lime. I thought it would pair perfectly with The Rémy Martin Carajillo and I was right, the sweet tones of cinnamon, nuts, cloves, and chocolate from the mole made a great pairing. I was ecstatic to work with Rémy Martin not only for their delicious cognac but for their support to the Hispanic Restaurant Association (HRA). To support and further the careers of aspiring chefs, culinary entrepreneurs, restaurant managers, and industry professionals within the Hispanic community, uplifting the next generation of gastronomic excellence. Hope you enjoy this cocktail as much as I did. #QueVivaRemySobremesa #TeamUpForExcellence #molepoblano #plantbased The Rémy Martin Carajillo INGREDIENTS 1 oz Rémy Martin 1738 Accord Royal 0.25 oz Cointreau 2 oz brewed espresso DIRECTIONS Pour 1 oz Rémy Martin 1738 Accord Royal, 0.25 oz Cointreau, and 2 oz brewed espresso into a shaker filled with ice. Shake until chilled and pour into a rocks glass over ice.

Had the amazing opportunity to tour @tastemirancho facility where all the magic happens. They have authentic corn and flour tortillas that my whole family love. They use nixtamalization to make their corn tortillas which increases its nutritional value. A company I’ve been working with for years and absolutely adore the family. Every time we collaborate they supported our community in North California by donating to @corazonhealdsburg a non profit that support farm workers and homeless communities. So if you see mi rancho a way to buy them and give them a try. 🥰 #tastemirancho #corntortillas #nixtamalization #flourtorillas

Chile rellenos is one of my favorite meals because it’s so comforting and flavorful. I know it can be a bit time consuming especially if you consider the sides and toppings. Most of the time I use left over rice, salsa, and any toppings I have to make the cooking process easier. If you open my fridge there’s always at least one salsa and some sort of crema plus some rice and beans. It sounds like a lot of work but SO worth it! Haha 😗 Hope you enjoy this repost from a bit ago 🥰 #plantbased #chilesrellenos #mexicanfood #cheese Chiles 4-6 chile poblanos, charred, peeled and cooled 2 packets of Cheese Wedges or shredded mozzarella. Avocado oil, for frying Chickpea Batter 1 cup chickpea liquid ¾ cup chickpea flour (about 9-10 tbsp chickpea flour) 1 tablespoon granulated garlic 1/4 teaspoon ground oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sea salt Tomato Sauce 4 roma tomatoes ¼ large yellow onion 4 garlic cloves Sea salt to taste Accompaniments Spanish Rice or any of your choice Avocado Salsa Cilantro Directions For the tomato sauce: Combine all the sauce ingredients in a high-powered blender and blend, about 1-2 minutes on high. Transfer to a small pot and simmer for 10 minutes on medium-low heat. Keep warm. To add extra flavor before blended just char on a cast iron the tomatoes and onion. Meanwhile, prepare the chiles, under an open flame burn the skin of poblano peppers and let them sit in a sealed container to steam. Then under running water, peel off the charred skin from the poblanos. Cut a slit in one side of each poblano with a knife and (CONTINUE IN THE COMMENTS)

(Recipe below) Frijoles negros are always hitting the spot, I used my mama’s home grown epazote, home grown garlic that Brian @redleafranch sent me and also used @healthysimpleyum mom’s home grown Chile de árbol to make this master piece. It’s a super easy recipe that I know anyone can make as long as you go to your local Latin market to get your ingredients. PS the toppings were made earlier in the week so I only had to make the beans. Serves 3 Prep time: 5 min Cooking time: 15-17 min Ingredients 30 oz of black beans 2 tbsp of chiles en vinagre liquid or 1 tbsp or rice wine vinegar 2-3 tbsp avocado oil 1/2 small white onion, diced 6-8 leaves of fresh epazote or about 1 tbsp of dried 6 small garlic cloves, peeled and whole 1 Chile de árbol 1 tbsp nutrition yeast (optional) 1/4 tsp cumin seeds 1/2 tsp sea salt or to taste Pinch black pepper Directions Start by heating up a medium sized pot on high heat, once it’s hot enough lower the heat to medium to low. Then add your oil, add your diced onion, stir for a few secs and let this sit for 2-3 minutes. Then before it gets burned add your dry seasonings like cumin seeds and black pepper. Stir again and let this sit for 1 minute. Add your Chile de árbol whole, garlic and epazote, again stir and then let this sit for another 2-3 minutes. Then add Chile en vinagre liquid and your beans, stir and mash for a bit or until desired texture. Add salt to taste and then add as an optional ingredient nutritional yeast. Mix in and let this simmer for 5-7 minutes. Then let this cool down for a few minutes, serve with your fav toppings and eat with some rice or tortilla! Provecho 😘 #epazote #chiledearbol #blackbeans #plantbased #garlic

Pan fried tofu with home made daikon kimchi, purple sweet potato, fresh tomatoes, stir fried carrots/onions, salted cucumber, massaged kale, carrot miso dressing with some white rice hit the spot. 🔥 #tofu #miso #kale #rice #kimchi

#ad I came to my local Whole Foods in the Bay Area to buy @smallhold lions mane mushrooms to make some lunch. If you know me and my content, mushrooms are one of my staples when it comes to my cooking. They bring so much flavor, texture, and nutrients to my meals that now I can’t go without them. @smallhold is now available nationwide and they are a certified B corporation which means they put equal emphasis on social and environmental impact along with financial success. #plantbased #mushrooms #lionsmane #tomatoes

This is what my morning is filled with, walking the pups, recipe testing, emails, a zoom meeting, and eating some crispy chorizo with lions mane mushrooms, fresh tomato, lime, cilantro, with a side of local toast that I got from @tryfeedapp 🫡 I also realized that trying to make the most “perfect” content or something that’s aesthetically pleasing was preventing me from posting, (well besides my depressing and anxiety) and I have been doing better mentally. Hitting the gym has been giving me so much mental clarity and the other day when I spoke about my life and what’s been going on. Y’all came through with the most positive and amazing comments. We had some good conversations too. Anyway, hope y’all are doing well bebesitos. 😘 #chorizo #plantbases #morningroutine #mushrooms #toast

For the past year I’ve lived in Seattle, I came there for grad school and I went through a hard depression that led me to find out so many things about myself. I came out of it through therapy, hiking my a lot, working out, and eating home cooked meals. I just moved back to the Bay Area and I feel lost. Especially after my friends death my mind has been focusing on world issues probably to distract myself from my own problems. I got into debt while being in school and do you remember when my work equipment got stolen? If you don’t, that really set me back financially A LOT. I’ve wanted to share my journey with you because this community has been everything to me, especially when I first connected with all of you back in 2016. It has been hard for me to create content and show my face. Talking about anything because I just felt like I didn’t matter, nothing mattered… Now I’m looking for a job and honestly I don’t care where it takes me for the next year because I’m applying to UC Berkeley and I’m putting out this energy that I’m going to get in! My number one priority now is to work my damn ass off! Life is not all about money, but at the end of the day money makes things a lot easier. Even though I still feel weird to start again and sharing content. I have this platform and there’s so many possibilities for me! ❤️ Thanks for taking the time to listen and hope you enjoy the photos where I found joy. #seattle #plantbased #student #mentalhealth #food

Come visit the sun @tacolicious booth at Outside Lands this weekend to enjoy some delicious tacos with @tastemirancho organic corn tortillas. They are traditionally made through nixtamalization and you get an authentic flavor in each bite. If you can’t make it to the festival, you can buy the tortillas and their other tasty products online through my link in bio. #outsidelands #tastemirancho #tortillas #tacolicious #bayarea

Who’s going to outside lands in San Francisco? If you see me don’t hesitate to come say hi, I’ll only be at the festival Friday! I’ll be enjoying food and definitely the music! I’m excited to be working with @tastemirancho and @tacolicious this year! So many great things coming up with these two amazing brands. #bayarea #foodie #plantbased #tacos