Recetas Chingonas

Latest recipes

Tomato, leek & pasilla chilli soup

A delicious comforting soup made from just a handful of ingredients. The addition of the chilli pasilla adds a nice earthy flavour. You could add some fresh chill to spice it up a little too!

Ginger & Soy Chicken

Sometimes you can't beat the simplicity of chicken and rice! Pan frying on a low heat allows the flavours to develop, the skin gets crispy whilst the fat renders out and helps to create a rich sauce.

Fish Pie

There's so many different recipes for fish pie. Mine uses a combination of smoked fish, salmon and prawns which gives the pie lots of flavour and texture. For me, dill is a key ingredient as it goes so well with fish!

Baked chicken with manzano chilli and charred garlic

I love simple recipes that use minimal ingredients and equipment. Chicken marinated in fruity manzano chilli with charred garlic, slowly cooked so the juices render out before rice is added to absorb the delicious flavours. This dish is perfect for an easy dinner or to be made as meal prep for a few days!

Al pastor adobo

Popular throughout Mexico, this deep red adobo gets it’s colour from the achiote paste. A slightly bitter and acidic paste made from annatto seeds. Combined with spices and some Mexican chillies with a touch of fruitiness from the pineapple, it’s perfect lathered on slabs of pork to make al pastor tacos or painted on fish or prawns to add instant flavour before they hit the grill!

Chipotles in adobo sauce

By far one of my favourite ingredients in the Mexican pantry. Chipotles are smokey and a little spicy. I used to always buy the canned chipotles in adobo sauce which are very good and convenient but nothing beats making your own!

Tuna tortitas with avocado salsa

These little crispy tuna tortitas are a great snack. Healthier than traditionally deep fried tortitas as they’re baked in the oven, although you could also use an airy fryer. I like serve them with a tangy avocado and chilli salsa..

Eggs with chorizo, chipotle and tomato sauce

“Huevos ahogados” or, drowned eggs. Easy to make, minimal ingredients and healthy. I’ve added some Mexican chorizo for added depth of flavour as well as some chipotle to spice things up then finished with some panela cheese. Traditionally served with warm corn tortillas but equally delicious with some crusty fresh bread.

Chicken soup with charred corn and courgette

I haven’t met many people that don’t enjoy tucking into a hearty bowl of “caldo de pollo” or, chicken soup. Some of the best I’ve had have been when meandering through municipal markets in central Mexico. Although it’s very hard to beat the humble classic caldo de pollo, I’ve added some chargrilled courgette and corn. Not only does it add some extra nutrients, which is always a good thing but the chargrilled veg take on a slightly smokey flavour which is a great addition.

Butternut squash soup with coconut and chipotle

The combination of the sweetness of the butternut squash, the creaminess of the coconut milk and the smokey, spicy chipotle chilli flakes creates this light but very moreish soup. You could add some freshly cooked crispy croutons for some added texture or enjoy it as it is.

Poached eggs with tomato and chilli de árbol

So when you think of Mexican breakfasts, poached eggs on toasted sourdough bread doesn’t usually come to mind. However, as a British man living in Mexico, there comes a point when scrambled eggs and tortillas need to be swapped for poached eggs and sourdough (don’t tell the Mexicans that!) The addition of the slightly spicy tomato and chilli de árbol sauce takes basic poached eggs on toast to a whole other level.

Grilled pork chop with ancho & morita chilli

This recipe is inspired by my time in Merida where I first tried “poc chuc” - grilled loin of pork marinated in sour orange. It has a delicious deep smokey flavour with a citrus hit. It’s one of those simple dishes that leaves an everlasting memory. I’ve ramped things up a little and made a smokey (and a little spicy) ancho & morita chilli rub and used a combination of orange and lime juice to replicate the sour oranges found in the Yucatan.