Chicano Eats

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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.

Location Fresno, CA
Country United States of America
Member Since JUNE 28, 2018
Social Audience 108K Last Month
  • Moz DA 45
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chicanoeats 106K Last Month Last 3 Months
  • Posts 17 41
  • Engagement Rate 2.2% 3.1%
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  • Sponsored Engagement Rate 1.3% 0.8%
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Hope your Saturday is as glossy as this chocolate! ✨💋✨ These are the Chicano Eats Chocolate Chip Cookies from the Desserts Chapter in my new cookbook, Chicano Bakes, available now! #ChicanoBakes #ChocolateChipCookies #BakingFromScratch #EasyRecipes #Desserts #Cookies #ChocolateChip

Spiced Pumpkin Chocoflan recipe from my new book, Chicano Bakes, is up on the blog today! 🦃 Recipe link is in my bio. #Chocoflan #Flan #PanDulce #MexicanRecipes #BakingFromScratch #EasyRecipes #Dessert #ChicanoBakes

Some of the most important conversations in my family tend to happen around the dinner table, over cafecito with pan dulce, and we take it up a notch with some sweet ice cream to liven up what could be a tense moment. Having touchy conversations when you grow up in a culture where it isn’t the norm to talk about your feelings, can be, well, difficult! Being equipped with the right tools to help you navigate through some of these tough conversations can make all of the difference, especially if you’re having intergenerational conversations with your parents or family members. That’s why @Breyers and @LatinxTherapy teamed up to create the Conversaciones Vainilla Toolkit to help you navigate some of these conversations, so when la tia happens to ask, “¿y el novio?” Or “¿y los niños para cuándo?” you can engage with these comments and conversations more easily and approach with respect! Head over to my stories, so you can check out this digital tool kit in partnership with @breyers! #ConversacionesVainilla #BreyersPartner

I’m a guest over on @verydelta with @deltawork today! 🫶 I had so much fun getting to chat with Delta about #ChicanoBakes, #tamales, and our favorite dipping sauces for Jack in the Box eggrolls. She was such a great host, is so effortlessly funny, and is such a STAR! ⭐️ @mompodcasts #VeryThat #VeryDelta

🧀 Mac & Queso Fundido 🧀 The mac and queso fundido from the Chicano Eats Cookbook makes for a great Thanksgiving side! (And also counts as a personal side if you’re like me lol 😝) #EasyRecipes #MacAndCheese #Appetizers #ThanksgivingSides #Recipes #MexicanRecipes #ChicanoEatsCookbook

Strawberry guava shortbread bars from the desserts chapter in Chicano Bakes are the perfect pie alternative this Thanksgiving! 🍓🥧 Make a double batch, and thank me later! 😋 Grab the recipe in my new cookbook, Chicano Bakes, available now! #ChicanoBakes #MexicanRecipes #whatscooking #PieBars #Pie #FromScratch #MexicanFood #MexicanDesserts #Desserts

Do you know what these cookies are called? 🤭 Find the recipe in my new cookbook (in the pan dulce chapter!), Chicano Bakes, available now! #ChicanoBakes #PanDulce #MexicanRecipes #MexicanFood #BakingFromScratch

These spicy entomatadas are up on the blog! 🥵🥵 If you've never had them before, entomatadas are tortillas that are lightly fried, dipped in a tomato sauce then stuffed with things like chicken, or shredded cheese, rolled, then topped with fresh lettuce and all sorts of toppings, just like enchiladas! #EasyRecipes #MexicanFood #InTheKitchen #WhatsCooking #howto #MexicanRecipes #HomeCooking #Entomatadas

✨GIVEAWAY! ✨ I’m giving away signed copies of my new book, Chicano Bakes! 🍨 To enter, just tag a friend in the comments, let me know what your fav pan dulce is and make sure you are both following me! Three of you, along with the friend you tagged, are going to win a book! You can enter as many times as you’d like. Winners will be chosen randomly, giveaway closes this Friday 11/11 at 10am PST! Per Instagram rules, this promotion is in no way sponsored, administered, or associated with Instagram, Inc. By entering, entrants confirm that they are 13+ years of age, release Instagram of responsibility, and agree to Instagram’s terms of use.

Chicano Bakes is out today!! 🪩 Never in my wildest dreams did I ever think I’d be working on a second cookbook so soon after my first was published. Writing a cookbook is hard work, but the minute you get to have a physical copy of it in your hands, all those long stressful nights of recipe testing and writing, make it all feel so worth it. Before I take the rest of the day to soak it all in, I have two people in particular that I’d like to thank, my husband Billy and my agent Dado. @witandvinegar , you are the embodiment of unconditional love and support, and I really appreciate all of your help throughout this project. You are always ready and willing to support me through any project and idea that pops in my head, and I just want to thank you for always encouraging me to chase my dreams. I love you! @dadodd, you always believe in me and my visions for these books, and I just want to thank you for helping me make my dreams come true. You are the reason I’m able to hold this book in my hands, and I will forver be thankful and greatful for everything you do! I’d also like to thank my publisher and team at @harpercollins for all of their hard work, and for always being a champion for me. I couldn’t have asked for a better team! I hope you pick up a copy of the book, and I hope you enjoy having this wonderful collection of recipes, this all happened because of YOU, and I have YOU to thank for it! 💖 #ChicanoBakes

Gelatina de Mosaico (Mosaic Jello) is up on the blog today! Have you had this colorful dessert before? It was one of my favorites as a kid! 🫶🥹 #ChicanoEats #ChicanoEatsCookbook #MexicanFood #MexicanDesserts #Desserts #WhatsCooking #Gelatina #GelatinaMosaico

#TargetPartner Mexican Pink Cake aka Cortadillo aka Pastel para Ninos is one of the cover stars from my new cookbook Chicano Bakes! It’s a vanilla buttermilk cake with a sweet vanilla frosting! Not only is this a recipe that never disappoints, this is one of the very first pan dulce recipes I ever shared on Chicano Eats! Seeing it on the cover of my new book has been a full circle moment. It’s made me think about just how much I’ve grown since launching Chicano Eats back in 2016, and as cheesy as it sounds, it’s shown me that I really can accomplish anything I set my mind to! If you haven’t pre-ordered a copy yet, head to my stories for links to pre-order through @Target! #MasQueYo #TodosLosMomentos

I'm Writing A Cookbook!

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.

Galletas Grageas, Polvorones con Chochitos (Mexican Sprinkle Cookies)

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.

Polvorones Rosas (Mexican Pink Sugar Cookies)

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.

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