Chicano Eats
Mexican- American Queer Food Blogger
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Esteban Castillo is a recipe developer, food photographer, and the author of the award-winning food blog and best-selling book Chicano Eats and was the 2017 Saveur Blog Awards winner for Best New Voice. He lives in Fresno, California, with his husband, Billy, and their three dogs, Nomi, Rigby, and Jepsen.
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Teaming up with @wholefoods to share this Berry Mangonada 🍓🥭 Scoops of mango and berry sorbet topped with chamoy and chili lime seasoning. So sweet, so refreshing, and it tastes like summer! ☀️ Make sure to stop by@wholefoods during their Sweet Summer Daze event where you’ll find an assortment of fresh and local produce so you can make these at home and give them your own spin too! Tap the link in my bio for tips and inspiration and shop in-store for season fruit. #FreshFruitFridays #SweetSummerDaze #WholeFoodsMarket
Stone Fruit Agua Fresca brought to you by @wholefoods 🍑🍒 One of my favorite things about summer is getting to enjoy ripe peaches, cherries, and nectarines, and today we’re using them all to make a refreshing agua fresca! I stopped by @wholefoods during their Sweet Summer Daze event and found so many different types of ripe peaches, cherries, and nectarines to use.I also saw so many other high-quality fruits and local produce (like the Fresno State grapes!!). Make sure to stop by during their Sweet Summer Daze event to pick up all of your sweet summer faves and tap the link in my bio for tips + inspiration! #FreshFruitFridays #WholeFoodsMarket #SweetSummerDaze
Camarones al Mojo de Ajo 🍤 Garlicky, buttery shrimp! 😍One of my favorite Summer recipes from my first book, Chicano Eats! Make sure to stop by @vallarta.supermarkets to pick up everything you need to make them at home! #ChicanoEats #MexicanFood #MexicanRecipes #EasyRecipes #Summer #Mariscos
Chicken Tinga Tostadas, an easy weeknight dinner that comes together in about an hour, with a big punch of flavor thanks to @Knorr! These crispy, crunchy tostadas are topped with refried beans, chicken thighs simmered in a tomato sauce, lettuce, and allll of the toppings! Hungry? Get the recipe down below! #KnorrPartner #KnorrTasteCombos Chicken Tinga Tostadas For the Tinga 1/2 Large White Onion 6 Garlic Cloves peeled and smashed 28 Oz Canned Crushed Tomatoes 2 Chipotles in Adobo (Use 3-4 Chipotles for a more spicy tinga) 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 Teaspoon Mexican Oregano 2 teaspoons Knorr Granulated Chicken Bouillon 1 Teaspoon Kosher Salt plus more to taste 1 1/2 cup water 3 Lbs Boneless, skinless chicken thighs To Assemble Tostadas Refried Beans Lettuce Queso Cotija Salsa Instructions In a blender, combine the onion, garlic cloves, crushed tomatoes, chipotles, cumin, coriander, oregano, Knorr chicken bouillon, salt and water. Blend for 20-30 seconds until smooth. Pour the sauce into a large dutch oven, and place it over medium heat. Add the chicken thighs to the sauce, making sure they are all submerged, then place the lid on and let cook over medium-low heat for 1 hour. After the thighs have cooked for an hour, turn off the heat then use a slotted spoon to remove the chicken thighs and place them in a bowl. Use two forks to shred the chicken, stir the chicken back into the sauce. Taste for salt and adjust. To assemble your tostadas, add a layer of refried beans to the tostadas, then add a few tablespoons of the shredded chicken. Top your tostadas with shredded lettuce, queso cotija and salsa.
Pineapple Mango Agua Fresca 🍍🥭 Make it this weekend, recipe is up on the blog! #ChicanoEats #EasyRecipes #AguaFresca #MexicanFood #MexicanRecipes #SummerRecipes
Cuernitos and vibes ✨🥐✨ Have you tried making these from scratch yet?! Grab the full recipe up on the blog! #Cuernitos #PanDulce #ChicanoEats #MexicanFood #MexicanRecipes #BakingFromScratch
It’s starting to taste like Summer! 🏝️☀️ What recipes are you most excited to make this Summer? 🙌 It feels so good to share photos on the feed again! 🥲 #ChicanoEats #Summer #SummerRecipes #Paletas #AguaFresca #Churros #EasyRecipes
I’ve been waiting for the perfect moment to share a little piece of chisme with you, and I think my first post for 2019 is the perfect occasion. The journey began a year ago when I started writing a proposal and 8 months later, I found myself in New York drenched in sweat, literally running through the streets of New York to have some of the most important meetings I’ve ever had! I was juggling that I wasn’t sure where I was going to keep finding the energy to dedicate to the blog, but your comments, e-mails, shares, and posts really kept me motivated week after week to keep championing for underrepresented voices like mine in this landscape, and for that I thank YOU! I can’t wait to start sharing this journey with you, and I can’t wait for you to be able to hold in your hands what I’ve been pouring my soul into.
Our Christmas Eve celebrations were always filled with dozens and dozens of tamales, warm atole, ponche, and my mom’s ambroisa fruit salad. I thought about bringing over my Horchata tiramisu, or maybe even my café de olla chocoflan, but I settled on baking cookies and bringing over marranitos, polvorones, and these Mexican sprinkle cookies (which also happen to be called polvorones! ) that everyone can enjoy along with their atole or coffee. Reduce the speed to low and add the egg yolks one at a time, waiting until the first one has been fully incorporated before adding the second egg. Once you have your cookies on your cookie sheet, brush on the egg wash, add sprinkles and then bake for 9-10 minutes.
If you’re not familiar, polvorones (which happens to be the name for like 4 different cookies) are essentially Mexico’s version of the sugar cookie but colored with yellow or pink food coloring. I tested the temperature, baking cookies at 4 different temperatures (325, 350, 375 and 400), and I found that baking them at 350 gave me the best results. When the dough has rested scoop out ¼ cup size balls of dough (I just use a standard ice cream scoop) and roll them into a smooth ball before rolling in the cane sugar. (don't flatten too much or cracks won't form), sprinkle a bit more sugar on each cookie then bake for 12-14 minutes one sheet at a time until the cookies have spread out and cracked but haven’t browned at all.
I tested the enchilada sauce back in August, and it just seems like I kept forgetting that I had this recipe in the queue, so yesterday when I was creating a new tab on the website and saw the pictures, I told myself I’d finally post it today! I like to grab a rotisserie chicken when I’m making these because it cuts down on the prep time, and I typically like to make the sauce way ahead of time because the longer you let it sit, the more the flavor develops. If you’d like to bake them, simply pop the tortillas in the microwave for a few seconds, add some shredded chicken, roll them up then place them in a baking dish, top them with the enchilada sauce and shredded cheese then bake at 350 till the cheese is nice and bubbly. After the peppers have rehydrated place in a blender, then add yellow onion, garlic cloves, chicken stock, vegetable oil, chipotle peppers, adobo, brown sugar and cinnamon.