Chickpeas Salad – Ensalada de Garbanzos


Chickpeas Salad
Chickpeas Salad

Mamá, ya me gustan los Garbanzos!!

When I was a kid, I used to hate chickpeas, specially during Lent {Cuaresma} in Spanish. Although with the time I started loving them, experimenting a bit with few recipes to the point I can’t live without them!
This is a very simple yet delicious Salad, perfect for any time and any occasion. It’s more likely a Mediterranean Salad, this time is not a Mexican dish, but… Who cares!?

Continue reading “Chickpeas Salad – Ensalada de Garbanzos”

How to Make Carrot Ginger Soup in 30 minutes – Crema de Zanahoria

I got the cold and it’s not fun.
Already 3 days with the damn mild cold, and the only thing I feel eating are soups, but I don’t feel like spending a lot of time in the kitchen. I guess this has happened to you.
Also happened to you to have one of those days you don’t have enough energy to cook a big meal, OR different scenario, is almost lunch or dinner time and you are in panic mode because you don’t know what to cook!! but one thing is clear, you want a warm, cozy and yummy dish in a winter day like today. So here I show you 2 recipes, to be make in just 30 minutes! No more panic mode and no more take outs!

Carrot Ginger Soup in 30 minutes

Continue reading “How to Make Carrot Ginger Soup in 30 minutes – Crema de Zanahoria”

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,


Are you vegan? Vegetarian? and/or Gluten Free?

Recently I start getting more nosey with vegan-vegetarian and gluten free recipes… *I am no vegan, *I am not vegetarian, but I do like to eat and cook healthy and eat some gluten free food, why not give a chance to try some of the vegan-vegetarian-gluten recipes?!

Here some Inspirations 

Follow my Pinterest Board, full of vegan – vegetarian and gluten free pictures and recipes links…

I also found this amazing website, check it out!


I will start trying them out and of course posting them in the blog ;-)

ig and clementine salad with balsamic.
Fig and clementine salad with balsamic. ©

Have a nice day!

Val ;-)