If you love Mexican food then this place is for you! 

Subscribe by adding your name & email below. First you’ll get 5 emails with my 5 top tips for Mexican cooking. Then each week you’ll receive two emails max with new recipes to help you cook like if you were in Mexico!

If you have any questions, you can always email me at


My emails kind of rocks.

I promise I don’t spam! 

Thanks! Keep an eye on your inbox for updates.

Leave a Comment

Your email address will not be published. Required fields are marked *


  1. Gracias para esta receta de Horchata. Tengo un Hijo que esta enamorado / obsessivo de Horchata. Yo revise muchas recetas y me gusta esta porque hay dos tipos de leche. (especialmente el sweeten condensened tipo)


  2. I am going to try your Soyrizo. My future daughter is vegetarian. She and my son will be visiting my husband and I after their wedding. I am looking for vegetarian recipes. I can’t wait to try the soychorizo recipe! Thank you for the recipe!

    1. Hi Martha! Thanks so much for stopping by! I’m so glad you’ll give this soyrizo recipe a try! I think everyone will love it including the meat eaters. There are so many vegetarian recipes on the blog and I’m sure you’ll find many you want to make. I just posted a black bean tostada recipe which is 100% vegetarian. Let me know if you have any questions along the way. Enjoy the wedding!
      xo, Ana

  3. Can’t wait to try your recipes was looking for roasted tomato jalapeno salsa looked at several yours seems to have caught my eye can’t wait to make it 😊

  4. Thank you so very much for the fresca recipe. Aqua de Melon, especially. We had it at a restaurant and fell in love with this refreshing drink. We have been looking for an authentic recipe ever since. Thanks again!

  5. I have been looking for a great place to find true recipes for Mexican food and drinks, I love the aqua frescas .

    1. Thank you so much Sharon! I really appreciate you saying hi and trying some of my Mexican recipes. Let me know if there is anything I can help with. xoxo, Ana

  6. Good evening to everybody I have two kids that are half Mexican and have Puerto Rican I called in my taco Ricans and I learned to make Mexican to cook Mexican food because of their father we’re not together no more but I stood with the tradition of making Mexican rice tamales pupusas oh my God I love Mexican food so once a month I make Mexican food and we enjoy it have a good evening to all and keep up the good work with those recipes I’m going to search through your website this is the first time I your website and I’m going to definitely make some recipes from this website I appreciate it a lot God bless youse 👍👍🥰

  7. I have foreverbeing40 years plus looked for a recipe for Champurrado. When I go to these small hole in the restaurants, they looked at me with crossed eyes. Yet when they serve it is so thin not thick and it is pale in color. I worked in a small restaurant where Graciela would make the best thick chocolate Champurrado. But I have never found a recipe for it.

    1. Hi Frances!!
      Thanks so much for your message! I hear you about getting only thinned out Champurrado at restaurants plus it’s not something you can find easily in the U.S or other parts of the world. That’s why I make my own! I hope you found my recipe here and give it a try

      Thanks so much again I hope to see you here soon! xo, Ana

  8. HELLO Anna love Your recipes l remember many if the sopas n salsa ones l grew up in Nogales Az my step grandma from Hermosilo cook salsa like yours l still make it to but not cooked but I’m going to reteach my kids n myself lol looking forward to receive new recipes n refresh my mind on cooking good Mexican foods I do have question what’s the best recipe for Mexican/ Spanish rice?Thank Anna Felix in mesa az

  9. Where have you been all my life? I have been making my chilaquiles so wrong. It’s not that they’re wrong it’s just that they were lacking in flavor. My mother-in-law taught me how to cook but wow just adding a touch of oregano gave the sauce so much depth. Thank you. Even my “ don’t deviate from my mom’s recipe” stated that they rocked. Don’t change a thing! Can’t wait for your recipes to become part of my repertoire. Again thank you for sharing.

  10. Hello my name is Hollie. I grew up eating Mexican food at home . My mother is French and my Father is Mexican . Years later I fell in love with a local boy from Hawaii got married had kids . We all love Mexican food . It’s the perfect Family . Trying to perfect isn’t easy. Your recipes are fantastic ! Love your tortillas ! Can’t wait to try your salsa . Thank you for allowing me to be a better cook . To cook at home . Tasty food . No more Taco Bell or restaurants . Thank you my dear from the bottom of my heart ♥️.

  11. At a vegetarian Mexican restaurant in my area they serve a Tamarind Margarita which is splendid. I’ve tried to recreate it but can’t get the tamarind right. Have you experienced a Tamarind Margarita?

    1. Hi Gordon! Yes I have! I actually have one coming to the blog pretty soon! Stand by so that I can share that recipe with you 🙂 They are the best!

  12. So glad I found you. I didn’t think I liked Mexican food because I’m from Canada ?? and didn’t have much exposure to it. I’m looking forward to learning and trying authentic food.

    1. Hi Susan! I’m so glad you found my blog and to have you here! Mexican food is much more than chimichangas (which are American by the way lol). The variations are endless and Mexican cuisine is very desired throughout the world. Stick around and you’ll definitely learn a trick or two. Thank you so much for stopping by!

  13. I am looking forward to trying your homemade beef chorizo recipe. When I lived in the Bay Area in CA I used to buy the beef chorizo from Gene’s Fine Food. It is incredibly good and was one of my favorite foods. Alas, I no longer live there. It is about the only thing I miss aside from a few friends. I hope this recipe makes chorizo as good as that. I think it will be close, maybe better!

    1. Hi Bailey! I haven’t thought about it but the minute I read your comment my mind started racing thinking of ways to make a vanilla version. I’m sure it’s possible… thanks for the idea!