Avocado Toast with Spinach and Salsa Guisada

In the past month, I’ve been on the run and most of the time I didn’t have too much time to prepare a big lunch. and I’m sure this had happended to you, so next time, you are on the go (like me) this avocado toast may come in hand any day of the week

Addictive and healthy avocado toast, it’s tasty,simple but rich in flavour.
Avocado Toast works perfectly for breakfast, lunch and as snack and it’s kids friendly.


Avocado Toast with Spinach and Salsa Guisada
Makes: 2 Portions
Prep Time: 10 min

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Bistec con Queso en Pan Pita Receta / Beef Steak with Cheese on Pita Bread Recipe

Bistec con Queso en Pan Pita / Steak with cheese on Pita Bread
Bistec con Queso en Pan Pita / Steak with cheese on Pita Bread

English Version Below…

Ayer por la tarde, subí la fotografía de Bistec con Queso en Pan Pita a mi cuenta de Instagram-Facebook-Twitter &Tumblr (@likeinmexico). Mi mama fue quien hizo este platillo como mi cena de despedida el pasado diciembre  :-( ;-)
La verdad que los “Camellos” (Así les llamamos en La Laguna, gracias a unos cuantos restaurantes “Arabes” con influencia mexicana que existen en la laguna) estuvieron buenísimos.
Ya traía en mente hacer los “Camellos” (bistec con queso en pan pita), pero por alguna u otra razón olvidaba preguntarle a mi mama la la receta, pero lo prometido es deuda, aquí esta la receta. Gracias amá!

Continue reading “Bistec con Queso en Pan Pita Receta / Beef Steak with Cheese on Pita Bread Recipe”


Turkey a la Mexicana!

Turkey a la Mexicana with salsa verde de aguacate.
Turkey a la Mexicana with salsa verde with avocado

Don’t know what to offer as snack to the guest? Here one option! It doesn’t take more than 15 min to make it, honestly.

Turkey a la Mexicana

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Chicken Parmesan with Salsa Verde


Easy and not complicated at all this Chicken Parmesan a la Mexicana recipe.
It has several variations and this is the one I personally like the most.
The ingredients for this recipe are well balanced, and with the help of aromatic herbs like basil, cilantro and oregano it gets a bold flavour, yet nice to any palate.

Chicken Parmesan ©
Chicken Parmesan ©


4 chicken Breast
1/2 cup Panko or bread crumbs
1/2 cup parmesan Cheese
4 White Eggs
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh Cilantro, finely chopped
1 Tsp dry Oregano
1/2 tbsp Garlic powder
salt and pepper to taste

Salsa Verde:
5 Jalapeños
5 Tomatillos (green tomatoes)
1 Small bunch of Cilantro
1/4 cup chopped onion

Chicken Parmesan a la Mexicana Preparation:

1. Pre heat the oven 350˚F
2. In a bowl, mix the Panko, Parmesan Cheese, Basil, Cilantro, Oregano, Garlic powder.
3. Put he white eggs in a another bowl
4. Sprinkle the chicken breast with salt and pepper.
5. Immerse the chicken breast in egg and let drain. Gently breaded chicken breasts in the mixture of Panko and parmesan, until they are completely covered.
6.  Sprayed a baking sheet with olive oil or used wax paper and place the chicken in the pan. Bake for 20 minutes or until chicken is cooked.

Salsa Verde Preparation:

1. Bring water to boil and place the jalapeños and tomatillos, once cooked (colour must change to lighter green) place them in a blender with the onion, cilantro and salt, mix together, and Ready!
Notes: the consistency of the salsa verde, depends of your taste, could be made chunky or smoother, up to you. If you would like you can add a small pice of garlic.

Serve with rice or mashed potatoes and place salsa verde on the side as a dip. This Chicken Parmesan a la Mexicana with Salsa Verde is just scrumptious.

Buen Provecho,


Mexican Contemporary: Creamy Poblano Pasta Recipe

 Roast and powerful flavours together, with a smooth feeling…. give a try!!

This recipe makes: 4 -5 portions.

Mexican creamy poblano sauce "pasta"


– 3 Roasted poblano peppers.  ****Reserve 1 poblano for garnish.
– Any kind of pasta, as you like. I used spaghetti.
– 2 clove of Garlic
– ½ cup of Onion, finely chopped
– 1 tbsp. olive oil
– ½ cup natural Greek yogurt
– ½ cup of 2 % milk
–  2 teaspoons of chicken bouillon in granules form
– ¾ cup of cilantro ****Optional.
– Pinch of Cayenne pepper
– Cheese… here is totally your own option, the cheeses I commonly use, are: Fresh cheese, Cotija cheese, Parmesan and white cheddar (ash!).


**** If you don’t have Greek yogurt, substitute with 15% cooking cream (heavy cream), cream cheese and/or sour cream.

**** Chicken bouillon in a cube is OK

**** I didn’t have any of the cheeses mentioned above, so I substituted with Monterrey jack. 

**** Can be serve with grilled chicken

Let’s start.

  1. Prepare the pasta according to package instructions. Drain and set aside.
  2. Once you had your poblano peppers roasted, skin, seeds removed and cut in a Juliana style (strips).
  3. Place the Greek yogurt, milk, chicken bouillon and poblano peppers in the blender; mix well, until you have a smooth sauce.
  4. Heat the oil on a skillet over medium heat, add garlic and onion, and cook until onion is transparent.
  5. Add the sauce to the skillet, stir and cook in medium heat for about 5 minutesdd the poblano strips, pinch of cayenne pepper and check the salt.
  6. Removed the sauce from heat and add the cheese, let it melt and stir.
  7. Add the pasta slowly, stir and mix well together.
  8. Serve and garnish with cilantro (I didn’t have cilantro, used basil)

Poblano pasta w grilled chicken

Mexican creamy poblano sauce "pasta"

Buen provecho!