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SALSA BORRACHA🍻🌶️ Labor Day weekend is here, and it's time to enjoy a recipe that blends two of summer's best: salsa and beer! This salsa blends vibrant, spicy flavors with a bold beer kick, making it great to dip chips in or put over tacos. The beer adds a unique depth, balancing the salsa's warmth with a hint of fermentation. It's perfect for this holiday weekend! Full recipe details are listed below - like + save this post to make later __ Salsa Borracha 8 servings 30 minutes 1 tbsp neutral oil 1/4 white onion 2 garlic cloves 4 tomatoes 1-2 serranos 4-6 dried chiles de arbol 1 (12 oz) bottle or can of a Mexican lager (I’m using Modelo) Salt, to taste 1/4 bunch of cilantro, chopped 1/4 white onion, chopped — Start by heating the neutral oil in a skillet over medium heat, then add the 1/4 of white onion, garlic cloves, tomatoes, serranos, and chiles de arbol. Allow these to fry in the oil for about 8 minutes, or until the tomatoes soften and the onions become translucent. Pour in 3/4 of the beer into the skillet and allow this to simmer over medium-low heat for at least 10-12 minutes, letting the flavors meld together. Transfer the cooked onion, garlic, and chiles de arbol to a blender, then blend until smooth. Next add the softened tomatoes and serrano peppers to the blender and pulse until you reach your desired salsa consistency. Pour the blended salsa into a serving bowl. Stir in the remaining beer, chopped white onion, chopped cilantro and salt to taste. Mix to combine all the ingredients, then serve and enjoy! #ugccreator #foodcontentcreator #latinacontentcreator #salsarecipe #labordayrecipe

(5) RECIPES TO MAKE FOR LABOR DAY WEEKEND✨💪 Labor Day is right around the corner and if you’re looking for something to make for the party you’re going to- look no further! These recipes hold up in the heat and are so light & refreshing. Where to find each recipe is listed below! __ 1. MANGO HORCHATA (recipe found in the caption of my 4/12 IG Reel) 2. MAMA’S PASTA SALAD (recipe found in the caption of my 8/3 IG Reel) 3. AGUA DE JAMAICA CON NARANJA Y LIMON (recipe found in the caption of my 7/11 IG Reel) 4. CAULIFLOWER CEVICHE (recipe found in the caption of my 8/20 IG Reel) Save this post to make this weekend! #ugccreator #foodcontentcreator #latinacontentcreator #labordayrecipes #summerrecipes

AGUA DE PEPINO🥒🧊 Even though summer is winding down, this crisp and refreshing cucumber drink is perfect for these last hot days. With just 4 ingredients, it combines the light, clean taste of cucumber with a hint of sweetness and a splash of lime for extra zing. It’s incredibly refreshing and perfect for this time of year! Full recipe details are listed below - like + save this post to make later! __ Agua de Pepino 5-6 servings 5 large cucumbers, peeled and chopped Juice of 4 limes 4 cups of cold water 1 c sugar, or to taste — Add all the ingredients to a blender and blend until completely smooth. Serve with ice and enjoy! #ugccreator #foodcontentcreator #latinacontentcreator #summerdrink #aguadepepinorecipe

CREAMY BUFFALO WINGS🍗🏈 You HAVE to try these wings! They're crispy on the outside with a creamy, tangy sauce thanks to the Kewpie mayo. The mix of spicy and savory is so bomb! Perfect for your football Sunday bites —trust me! Full recipe details below - like + save this post for your next appetizer! __ Oven-Baked Creamy Buffalo Wings 2 servings 1 hr 15 mins For the wings — 2 lbs chicken wings (about 18 wings) 1 tbsp neutral oil 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp baking powder Cooking spray For the lemon pepper butter — 1/4 c butter, softened 2 tsp kewpie mayo 1/4 c buffalo sauce Serve with — dried or fresh parsley and ranch or blue cheese for dipping — Preheat your oven to 425 degrees. Pat the chicken wings dry with paper towels to remove excess moisture. This helps in achieving a crispy texture. In a large bowl, toss the chicken wings with the oil, salt, pepper, garlic powder, onion powder and baking powder, ensuring the wings are evenly coated with the seasoning. Place a baking rack on top of a parchment paper-lined baking sheet and spray the rack with cooking spray. Place the seasoned wings on top of the rack, then bake for 45-55 minutes (flipping halfway through) or until the wings are golden brown and crispy. Just before the wings are finished baking, combine the softened butter, mayo and buffalo sauce. If the sauce is a bit lumpy after mixing, don’t worry — this will melt into the sauce once tossed with the warm wings! Once the wings finish baking, toss the wings with the buffalo sauce in a large bowl. The butter will slowly melt into a sauce that will thoroughly coat the wings as you continue to toss. Serve the wings with dried or fresh parsley and ranch or blue cheese for dipping. Enjoy! #ugccreator #foodcontentcreator #latinacontentcreator #buffalowingrecipe #footballseasonappetizer

SALSA DE CALABAZA🔥🧅 For Episode 20 of my Salsa Series, I'm showing you how to make salsa de calabacita! It looks like your favorite avocado salsa but contains no avocados at all. Fry and blend Mexican squash with serranos, onion, and garlic and you're left with a creamy, slightly spicy salsa that is perfect with tacos. Full recipe details are listed below - like + save this this post to make next time you're craving an avocado salsa but don't have any avocados on hand🥑 __ Salsa de Calabaza 6-8 servings 18 minutes 1/4 cup oil 1/4 large white onion, chopped 2-3 garlic cloves 1 Mexican squash 3-5 serranos (depending on desired level of spiciness) 1/2 cup water Salt, to taste — Heat the oil in a medium skillet over medium heat. Add the onion, garlic, calabaza, and serrano. Cook, stirring occasionally, until the serranos and calabaza are tender and cooked through, about 10-12 minutes. Transfer the cooked ingredients, along with the oil, to a blender. Add a generous pinch of salt and the water. Blend until the mixture is completely smooth. Taste the salsa and adjust the seasoning if necessary. Enjoy! #ugccreator #foodcontentcreator #latinacontentcreator #salsarecipe #creamysalsarecipe

PICKLED RED ONION HACK🧅 If you love a bit of tanginess in your dishes, pickled red onions are your new best friend. They're a game-changer for any dish, and the secret to that perfect color is adding chopped beets to the brine! Full recipe details are listed below - like + save this post to make later! __ Pickled Red Onions Prep time: 15 minutes 1 cup white vinegar 1 cup water 2 tbsp sugar 1 tbsp salt 1 large red onion, thinly sliced About 1/4 of a large beet, chopped into smaller pieces 1 bay leaf 1 tsp dried oregano — In a small pot over medium heat, combine the vinegar, water, sugar, and salt. Stir the mixture until the sugar and salt dissolve completely and the liquid comes to a simmer. Once dissolved, remove the pot from the heat and let the brine cool slightly. In a heatproof storage container, add the thinly sliced red onion, chopped beet, bay leaf, and dried oregano. Pour the slightly cooled brine over the onion mixture in the container. Gently stir to ensure everything is well combined and the onions are fully submerged in the brine. Seal the container tightly. Allow the mixture to cool to room temperature, then transfer the container to the refrigerator. Let the onions marinate for at least 4 hours, but for best flavor, refrigerate them overnight, and enjoy! These pickled red onions can last in the fridge for up to 2 weeks when stored in a sealed, airtight container. #ugccreator #foodcontentcreator #latinacontentcreator #pickledredonion #cookinghack

Did you even go to the fair if you didn’t eat your weight in fried food? 😅 #ocfair #ugccreator #foodcontentcreator #latinacontentcreator #fairbites

OPEN CAN MICHELADA🍻 Whether you’re chilling at home or hosting a backyard asada, this open-can Michelada is perfect. This tool lets you take the top off of the can so the drink is made directly in it — just add a slice of lime and Tajín on the side of the can and you have such a cool-looking drink! Full recipe details are listed below - like + save this post to make for Labor Day weekend! __ Open Can Micheladas 4 servings 5 minutes 1 1/3 c clamato 1 1/2 tbsp worcestershire sauce 1 tsp jugo maggi 1 tsp soy sauce 2 tbsp fresh lime juice A few dashes of hot sauce, optional A few cracks of black pepper A pinch of salt 4 cans of cold Modelo beer (or Mexican beer of your choice) Ice Straws Rim — chamoy or lime juice and tajin — In a large glass or mason jar, mix the Clamato, worcestershire sauce, jug Maggi, soy sauce, lime juice, hot sauce, black pepper and salt. Then, using a topless can opener (link to this product is in my bio!), open the tops of the beer cans and pour about 1/4 - 1/3 of each beer into one separate large glass. This allows for extra room in each beer can to add the michelada mix and ice, and the beer in the glass can be used for additional micheladas. Wash the outsides of the cans thoroughly with water and soap, then working with one beer can at a time, carefully tilt the can, ensuring not to spill any beer, and brush the top side of the can with chamoy or lime juice. Be careful not to brush any on the top edge of the can and only on the side. Sprinkle tajin over the chamoy (or lime juice), then stand the can upright and add a few ice cubes and michelada mix until the can is full. Repeat these steps with the remaining 4 cans. Top each can with a lime wedge and a straw, and enjoy! #ugccreator #foodcontentcreator #latinacontentcreator #michelada #opencancocktails

JICAMA w/ CHAMOY & TAJIN 🔥 Jicama with lime juice, Tajín, and chamoy is my go-to snack right now - it's crisp, refreshing, and has the perfect crunch. The jicama pairs perfectly with the tangy lime, spicy Tajín, and sweet chamoy. Sooo good! #ugccreator #foodcontentcreator #latinacontentcreator #summersnack #jicama

TOMATILLO, SERRANO & AVOCADO SALSA🥑🌶️ For Episode 18 of my salsa series, I'm making a tangy and fresh tomatillo, serrano, and avocado salsa that’s perfect for all your favorite dishes, or to eat with tortilla chips! You may have seen this salsa at many taquerias and it's a favorite for a reason - the tomatillos bring a tangy kick, while the cilantro adds a bit of brightness, it's sooo good! Full recipe details are listed below - like + save this post to make this weekend! __ Tomatillo, Serrano and Avocado Salsa About 6-8 servings 25 minutes 5-6 tomatillos, husks removed and washed 2-3 serranos, stems removed 1/4 small white onion, peeled 3 garlic cloves, peeled 1 avocado, peeled and seed removed 8-10 cilantro sprigs Salt, to taste — First, bring a small pot of water to a boil. Once boiling, add the tomatillos, serranos, onion, and garlic, and boil these ingredients until they are cooked through, which should take about 15 minutes. After cooking, transfer these ingredients to a blender, along with 1/2 cup of the cooking water and the avocado. Blend everything until the salsa is completely smooth. Next, add the cilantro and salt to taste to the blender. Pulse the blender about 6-8 times, or until the cilantro is finely chopped and distributed throughout the salsa. Taste the salsa and adjust the seasoning as needed. Serve the salsa with tacos or tortilla chips and enjoy! #ugccreator #foodcontentcreator #latinacontentcreator #salsarecipe #salsadeaguacate

AGUA DE JAMAICA CON NARANJA Y LIMON🍋 🍊🌺 If you haven't already tried my agua de jamaica con naranja y limon recipe, this is your sign to try it! It’s not just refreshing but it also has antioxidants and vitamin C, making it your go-to sip for sunny days like these. Plus, it's easy to make and even better with a Tajin rim for a little extra flair. Full recipe details are listed below - like + save this post to make later this week! __ Agua de Jamaica con Naranja y Limon 4-5 servings 1 cup dried hibiscus flowers Zest and juice of 4-5 oranges Zest and juice of 2 lemons 10 cups of water 1/4 - 3/4 cup sugar (depending on desired level of sweetness) — Allow the citrus zest, hibiscus and water come to a simmer in a medium pot, then turn off the heat and allow this to steep off the stove for at least 30 minutes, preferably overnight. Once the aqua de jamaica has cooled down, strain it into a pitcher and add sugar to your liking, then serve! I like to enjoy mine with a chamoy and Tajin rim to make it extra special but it’s great as is as well! This refresco will last in the fridge for up to 5-7 days! Note: Adjust the sweetness to your liking - 1/4 cup of sugar will make this recipe lightly sweet, 1/2 cup will make it medium sweetness and 3/4 sugar will make it sweet. #ugccreator #foodcontentcreator #latinacontentcreator #summerdrink #aguadejamaica

NINJA CREAMI MANGONEADA🥭 These past few days have been HOT and I think I found the perfect treat to cool you down! If you love mango and you've been looking for a new recipe to make in your Ninja Creami, this is for you. The sorbet itself only takes two ingredients and just needs a few others when assembling. It's seriously so refreshing and perfect for this weather. Full recipe details are listed below - like + save this post to make this week! __ Creami Mangoneada 2 servings 10 minutes (plus freezing/thawing time) 1 1/2 cups frozen mango chunks 1 cup mango nectar For serving — chamoy, tajin and fresh mango chunks — First, add the frozen mango chunks and mango nectar to a Ninja Creami container. Seal the container tightly and place it in the freezer for at least 24 hours. After the mixture has been frozen for 24 hours, remove the container from the freezer and let it sit on the counter for about 1 hour. Once thawed, process the mixture in the Ninja Creami until it reaches your desired texture. To serve, layer the mangoneada in cups with chamoy, Tajin, and fresh mango chunks, and enjoy this frozen treat immediately! #ugccreator #foodcontentcreator #latinacontentcreator #mangoneada #sorbetrecipe

Listen to that CRUNCH🤤 If you’re craving a fun and sweet treat, try making this Mexican Candy Tanghulu🍍🍭 The crispy candy coating is perfect for fruits like strawberries and grapes, though it can be a bit tricky with juicier options like this pineapple. The result is a deliciously addictive snack with the perfect crunch in every bite! Quick tip: To prevent the candy from hardening too quickly, work fast. If it does start to set, just reheat it in the microwave for 30-second intervals. Full recipe details are listed on my IG - like + save this post to make next time you're craving something fun and sweet! #ugccreator #foodcontentcreator #latinacontentcreator #summercandy #mexicancandytanghulu

SALSA FOR SALVADORAN DISHES🍅🧅 This week, I’m sharing a classic Salvadoran salsa that’s perfect for pupusas, pastelitos, and yuca frita. It’s super simple to make- just boil and fry the ingredients, blend, and then fry the salsa for a few minutes to deepen its color. It's usually pretty mild, but if you want to add a little spice (like me), add 5-6 dried chiles de arbol and you'll have the perfect heat🌶️ Enjoy this salsa with your favorite Salvadoran dishes - it's so versatile and delicious! Full recipe details are listed below - like + save this post to make later! __ Salsa for Pupusas, Pastelitos and Yuca Frita About 10-12 servings 30 minutes 3-4 roma tomatoes Optional, 2-6 dried chiles de arbol, stems removed 1 1/2 tbsp neutral oil 1/4 small white onion 1 garlic clove 2 tsp chicken bouillon 1/4 tsp ground cumin 1/2 tsp dried oregano Salt, to taste 1/2 - 1 cup reserved water — Boil the tomatoes with the dried chiles de árbol (if using) in a small pot of water until cooked through, about 10 minutes. Next, in a small saucepan, fry the onion and garlic in a tablespoon of oil over medium heat for about 3-4 minutes or just until they begin to get some color. Add the onion and garlic to a blender along with the tomatoes, chile de arbol, seasonings and half a cup of the reserved cooking water. Blend until completely smooth. Heat the remaining oil in the saucepan and fry the salsa until it has turned into a deep red color, about 10 minutes. Check for seasoning and add more of the reserved cooking water if needed. Serve and enjoy with your favorite Salvadoran dishes! #ugccreator #foodcontentcreator #latinacontentcreator #salsarecipe #salvadoransalsarecipe

🔅JUNE & JULY IN RECIPES🔅 These past two months were filled with some amazing new recipes! They were all light, refreshing, and perfect for this summer season. Drinks, salsas, sides, and desserts, June & July had it all covered. What was your favorite recipe? Find more details on where to find each of these recipes below! __ 1. JALAPENO POPPER ELOTE DIP (recipe found in the caption of my 6/28 IG Reel) 2. REFRESCO DE MAMEY (recipe found in the caption of my 7/23 IG Reel) 3. CREAMY JALAPENO SERRANO SALSA (recipe found in the caption of my 7/19 IG Reel) 4. EMPANADAS DE PIÑA (recipe found in the caption of my 6/4 IG Reel) 5. OPEN CAN MICHELADA (recipe found in the caption of my 6/26 IG Reel) 6. SALSA DE JAMAICA (recipe found in the caption of my 7/26 IG Reel) 7. CANNED TUNA CEVICHE (recipe found in the caption of my 7/8 IG Reel) 8. MINT MOJITO SHAKEN ESPRESSO (recipe found in the caption of my 7/16 IG Reel) 9. SPICY MANGO SALSA (recipe found in the caption of my 6/7 IG Reel) 10. ESCABECHE (recipe found in the caption of my 7/31 IG Reel) 11. SPICY BLACK BEAN SALSA (recipe found in the caption of my 6/14 IG Reel) 12. ORZO PASTA SALAD (recipe found in the caption of my 7/1 IG Reel) 13. SALSA RANCHERA (recipe found in the caption of my 6/21 IG Reel) 14. AGUA DE JAMAICA CON NARANJA Y LIMON (recipe found in the caption of my 6/19 IG Reel) 15. SALSA BORRACHA (recipe found in the caption of my 7/12 IG Reel) #ugccreator #foodcontentcreator #latinacontentcreator #summerrecipes #summerappetizers

ESCABECHE🌶️🥕🧅 These are seriously addicting! Also known as Jalapeños Curtidos or Chiles en Vinagre, escabeche is a spicy, tangy, pickled mix that adds the perfect kick to any Latin dish. Since the jalapeños are halved, the vinegar gets exposed to the jalapeño seeds (which are what gives these peppers their heat) and makes the vinegar nice and spicy. The carrots and onions soak up all that heat too (which I love!), but if you prefer less heat, feel free to remove the seeds from the jalapeños before cooking. Escabeche is a great accompaniment for a wide variety of dishes but they're so addicting that I sometimes just eat them by themselves! Full recipe details are listed below - like + save this post to make later! __ Escabeche 8-10 servings 20 minutes 2 tbsp high-heat, neutral oil 4-5 jalapeños, halved (seeds removed if you prefer less heat) 1 large carrot sliced into thin rounds 2 garlic cloves, peeled and smashed 1/2 of a large white onion, sliced 1 1/2 cup white vinegar 1 1/2 cup water 1 tbsp salt 1 tsp dried crushed oregano 2 bay leaves — Start by heating the oil in a skillet over medium heat, then add the jalapeños, carrots, garlic cloves and onion. Sauté these ingredients for about 5 minutes until they begin to soften. Next, add the vinegar, water, salt, oregano, and bay leaves. Stir to combine and allow the mixture to simmer for 8-12 minutes, or until all the vegetables are cooked through. Once cooked, remove the skillet from the heat and transfer the entire escabeche, including the liquid, to a heat-safe storage container. Let it cool on the counter to room temperature, which should take at least an hour. After it has cooled, store the escabeche in the fridge, where it can be kept for up to 1 month. #ugccreator #foodcontentcreator #latinacontentcreator #escabecherecipe #jalapenoscurtidos

THE SECRET TO A PERFECTLY FROTHY ESPRESSO MARTINI☕🍸 I’ve been perfecting my frothy martini game and wanted to share a few tips! First off, shake that martini for at least 30 seconds to get it nice and frothy. It really makes a difference! I also found that using a chilled martini glass helps keep the drink cold and frothy, and double-straining the mixture will make it extra smooth. Hope these tips help you make the perfect martini. Cheers! #ugccreator #foodcontentcreator #latinacontentcreator #kitchenhack #espressomartini

SALSA DE JAMAICA🌶️🌺 For Ep. 16 of my salsa series, we’re turning dried flor de jamaica into a one-of-a-kind Salsa de Jamaica. This salsa is a great blend of spicy, tangy, and slightly sweet flavors with a touch of tartness. Combining rehydrated hibiscus flowers with garlic, dried chilies, and a splash of agua de jamaica, it’s a unique and delicious way to enjoy your salsa with chips Full recipe details are listed below - like + save this post to make later! __ Salsa de Jamaica About 8 servings 15 minutes 1 tbsp neutral, high-heat oil 3 garlic cloves 4-8 dried chiles de arbol (depending on desired level of spice) 1 dried chile guajillo 1 cup boiled flor de jamaica 1 1/2 cup of agua de jamaica 2 tsp salt, or to taste 1 tsp sugar — Start by heating the oil in a pan over medium heat. Add the garlic and dried chilies, and fry them while stirring occasionally to ensure they don’t burn. Fry until lightly toasted, about 2-3 minutes, then remove from the pan and set aside. Next, add the flor de jamaica to the same pan and fry for about 4 to 5 minutes. Once fried, transfer it to a blender along with the toasted garlic and chiles. Add the agua de jamaica, salt, and sugar to the blender as well. Blend for at least 30 seconds, or until completely smooth, stopping as needed to scrape down the sides of the blender to ensure everything is well combined. Pour the salsa into a serving bowl and adjust the seasoning with more salt or sugar if needed. Enjoy! #ugccreator #foodcontentcreator #latinacontentcreator #salsarecipe #salsadejamaica