This dish is made with poblano peppers charred over an open flame until the skin blisters and the flesh turns smoky and soft, and sliced into strips. Then you sautée onions, corn, then simmer with cream cheese, Mexican crema and melting shredded cheese. Everything comes together into something rich enough for a main or side dish and simple enough for a weeknight.

You can eat it as a side dish along served with a protein, or make tacos for a delicious vegetarian option. 😋

See Recipe ⭐️

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🌻 It’s been almost four months since we moved into this house, and this week we finally got around to painting the great room’s ceiling and walls. Oh, and we put up some wallpaper! The one I love the most is the wallpaper on a custom box made to cover the big-ass TV. It turned out lovely!

Now I just need to add a rug, some more art, and sheer curtains to soften the lines of the window.

Have a lovely day friend! See you on the blog 😘

It’s one of the last Sundays of summer, a chance to let dinner feel unhurried, and let us linger together instead of rushing through.

Growing up in Sonora, Sundays meant one thing: the grill went on, the whole family piled into someone's backyard, and dinner turned into an all-day event. But it wasn't only Sundays. A birthday? Carne asada. A baptism? Carne asada. Someone got a new job, someone graduated, a cousin came in from the U.S.? You guessed it, carne asada. If there was a reason to celebrate, there was a grill involved.

The thing about carne asada is the meat itself doesn't need much. Good quality steak, salt, pepper, a hot grill. That's it. The real flavor comes from who's standing around that grill with you, not from a long ingredient list.

Serve it the way we always do: warm flour tortillas, a big bowl of guacamole, chiles toreados, fresh pico de gallo or roasted salsa, a pot of charro beans, and a tall glass of agua fresca de jamaica to wash it all down.

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I'm not very active on social media, so help me pick where to show up. Where would you like to see me most?

Disclaimer: I’m not going to lie and say I’m grilling today. It’s very rainy here and I wish I could be out on the grill! But I do love a good summer rain so I’m not going to complain. ☔️ Here the view from my office as I write this newsletter:

This steak is not the prettiest dish, but it’s delicious and so easy to make! It was one of my mom’s favorite things to whip up on busy days….she had a large family to feed after all (I have 8 siblings!! ☺️). But when she made this, we were never disappointed.

Another plus is that is very economical and you can serve it many ways; make burritos, tacos, serve with beans and rice, tortillas are always a must. I prefer to serve it with flour tortillas but corn will work too.

Top it with this Mexican Salsa and serve alongside a tall glass of Horchata, and you’ll make anyone lucky enough to be at your table very happy.

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Basically you only need 3 main ingredients - thin steaks like breakfast steak, onions and garlic. Plus some seasoning and very little oil.

If you give this a try let me know how it turns out! I would love to know.

I hope you have a fabulous weekend my friend. See you on the blog 😊

This Mexican Shrimp Cocktail is the real deal. Sonora style. If I didn’t post the authentic recipe my family would disowned me 😂 …..So here it is!

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Ingredients

There are two components for this recipe. 1) Making the shrimp broth then using it to make the juice, 2) the all the veggies for the cocktail.

• To make the broth and cook the shrimps you’ll need:

  • Raw medium or large shrimp with shells on. This is important since we’ll use the shells to make the broth as they give lots of flavor.

  • White or yellow onion, a carrot, fresh garlic, bay leaves, and salt.

• To make the juice in the cocktail:

  • Clamato juice, ketchup, fresh lime juice, Maggi seasoning, your favorite hot sauce such as huichol (my favorite), cholula, tapatio, valentina, etc.

  • And 2 cups reserved shrimp broth

• The veggies:

  • cucumbers peeled, white onion, tomatoes, jalapeños or 1 serrano pepper, fresh cilantro, and avocado. Some people add celery but I skipped it this time.

• For serving: Fresh limes, tostadas, tortilla chips or saltine crackers.

I really hope you get to make this. If you do, please report back! I would love to hear how much you love it 😊

Buen provecho!

It’s very popular for birthday parties, holidays, weekend get-togethers, basically any excuse to gather. It’s all about the colorful jello cubes mixed in a sweet, creamy milk mixture, and molded into a bundt shape (or any shape you want!) that people love how festive it is.

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The beauty of this recipe, is that you have complete creative control on how you want your jello dessert to look. Use as many jello colors as you want.

• 3 to 4 different flavor jello boxes. 3 oz each box.

• Unflavored Gelatin (In Spanish is called Grenatina)

• Condensed milk

• Evaporated milk

• Media crema or regular milk

• vanilla extract

Buen provecho amigos! I hope you have a great rest of your week. See you on the blog 😘

There’s no doubt that Agua Frescas are Mexico’s favorite drinks. You can find them in every restaurant, mercados & even street vendors. I’m so happy their popularity is increasing in the U.S. as well!

You’ll love this refreshing recipe that is ready in less than 15 minutes!

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It’s made with simple ingredients and so easy to make a large batch to share. All you need is watermelon, cold water, sugar and lime juice.

Check out my recipe post that is full of helpful tips, variations, and watermelon buying guide. See you on the blog!

Peace, love & tequila!

The good news? Our kitchen was finally installed this week and I now have a functioning cooktop! More on that later.

For the past 7 weeks without a proper kitchen, I made do with a single burner cooktop, a slow cooker, a grill, and a rice cooker. That meant one-pot meals became my best friends, and honestly, this made me get more creative in the kitchen.

Here are the ones that got me through. Oh and by the way, these dishes make great leftovers so it helps in cooking less.

Albondigas Soup

Cochinita Pibil. Also made Tortas De Cochinita Pibil with the leftovers.

Mexican Tuna Salad (Ensalada de Atun) (No cooking required).

Chicken Fajitas then made Chicken Fajita Burritos with the leftovers.

Healthy Beef Chili

White Chicken Chili

Classic Caesar Salad

Ground Beef Tacos

Bistec Ranchero Con Papas

Beef & Broccoli Stir Fry

• Grilled Cheese sammiches and tomato soup

• Several breakfast for dinner

• Beef stew (my mom’s recipe - still not on the blog but let me know if you would like me to share it)

• Plus lots of eating out and others random meals.

I hope these recipes inspire you the next time life gets a little chaotic, because it will, and that's okay. A good one-pot meal has a way of making even the messiest of days feel manageable. Now if you'll excuse me, I have a brand new kitchen to go break in. 🧡

And yet... every single year, I get completely swept up in the excitement coming from the US. Honestly? I love it. There’s something so genuinely warm about a whole country deciding to throw a fiesta in honor of Mexican food and culture. You guys go ALL in: the margaritas, the tacos, the decorations, and I am here for every second of it.

So even though I’m sitting here in Portugal watching from afar, I never pass up the chance for one more excuse to cook Mexican food and celebrate with you.

So let’s fiesta, shall we?

The full recipe list with photos is right here 👉 40+ Cinco de Mayo Recipes on Muy Delish

🥂 Start with a Drink

• Classic Margarita - always a yes

• Paloma or Cantaritos - for a more relaxed vibe

• Horchata or Agua de Piña - non-alcoholic and just as good

🥑 Snacks & Appetizers

• Guacamole - non-negotiable, end of story

• Queso Blanco Dip - make extra, trust me

• Papas a la Diabla - spicy potatoes that disappear in minutes

• Sandia Loca - watermelon loaded with jicama, cucumber & Mexican candy. People WILL talk about it

🌶️ Salsas (make your own, much better than store bought)

• Roasted Tomato Salsa - 20 minutes, tastes like a taquería

• Tomatillo Salsa Verde - tangy and a little addictive

• Jicama Salsa - fresh, crunchy, total crowd pleaser

🌮 Main Dishes & Tacos

• Cochinita Pibil - slow-cooked pork from Yucatán with pickled red onions. A showstopper

• Enchiladas Rojas - classic, crowd-pleasing, always right

• Chicken Tinga - easy to make, impossible to stop eating

• Baja Fish Tacos - chipotle crema on top. Need I say more?

🍚 Sides

• Arroz Rojo - a must on every Mexican table

• Frijoles Puercos - party beans. Yes, that’s literally the name. Yes, they deliver

• Rajas con Crema - creamy poblano strips that go with everything

• Chiles Toreados - for the heat lovers at the table

🍮 Postres

• Flan - classic, elegant, always gets a reaction

• Pastel de Elote - sounds unusual, everyone asks for seconds

• Paletas - if it’s warm where you are, these are everything

Whatever you end up making, enjoy every bite, make a big mess in the kitchen, and raise a glass for the love of Mexican food. ¡Salud! 🥂

Con mucho amor, Ana 😚

P.S. - Tag me on Instagram @muydelish.blog if you make anything! I genuinely love seeing your cocinas in action.

This is a family recipe and we have never added all that processed meat. It turns out you don’t need any of that stuff to make a pot of beans worth eating. Plus is better for you!

The base is simple: dried pinto beans simmered until tender, then combined with sautéed onions, jalapeño, Anaheim pepper, tomato, garlic, and fresh cilantro. A little vegetable shortening, two bay leaves, and dried oregano round things out. That last 15 minutes with the lid on, when the vegetables and beans cook together, is where the magic happens.

No processed meats. No complicated steps. Just a wholesome, flavorful bowl that pairs perfectly with carne asada, enchiladas, or anything else on your Mexican dinner table.

Get the full recipe on the blog → Mexican Charro Beans (Frijoles Charros)

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Dinner Ideas For This Week

• Breakfast Chorizo Burrito: I love making breakfast for dinner and these burritos don’t dissapoint! They’re filling, easy to make and so delicious.

• Ensalada Cesar (Classic Caesar Salad): Caesar salad was created in Mexico so in my eyes, it’s a Mexican salad haha! So here is my recipe which I make quite often.

• Entomatadas: If you don’t feel like cooking with dried chiles to make enchiladas, then these entomatadas are perfect for you! It’s like enchiladas but with a tomato sauce base. It’s one of my favorite things to eat!

• Healthy Veggie Tacos: You can grill the veggies, roast them in the oven or airfryer. Whatever method you choose, I guarantee you’ll love them.

• Sopa De Fideo: Oh my beloved fideo soup which I make year round. I like to pair it with simple quesadillas when I don’t feel like cooking anything fancy.

The salmon gets coated in a homemade spice rub, cooked until lightly blackened, then tucked into warm tortillas with all the good stuff on top. Still a favorite in my home and when I make them for friends…and honestly, I think it deserves a spot in your kitchen too!

SEE RECIPE 💛

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Here are the ingredients you’ll need to make them:

• 1 lb Salmon

• 3 Tbsp canola or avocado oil - divided

• 2 Tbsp all-purpose flour

• 2 1/2 tsp chili powder

• 1 tsp paprika

• 1 tsp packed brown sugar

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp cumin

• 1/2 tsp cayenne pepper - optional

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• corn or flour tortilla

That’s it for today, friends. Go make some tacos and make them extra loaded. 😘

I’ve got another taquitos recipe for you, and this one is such a good one to keep on repeat. These chicken taquitos are filled with a creamy shredded chicken and cheese mixture, rolled up in tortillas, and air fried until crisp around the edges and lightly golden.

They come out warm, cheesy, and so easy to eat, which makes them perfect for lunch, dinner, or even one of those snacky meals when you want something simple but really good.

Oh, and sorry for being MIA! I wrote a little note below about why 😊

I love serving them with salsa, guacamole, sour cream, and a little shredded lettuce on the side.

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🌻 Life Lately:

So… where have I been?

Well, we bought a house!

It’s been such an exciting time, but honestly, the whole process here in Portugal has taken a lot out of me. Buying a house is no small thing, and it ended up taking so much of my energy and attention these past few weeks.

But now for the fun part. The house is big, full of character, and has the most beautiful views of the Sado River. And the light? Oh my gosh. As someone who loves natural light in a home, I feel like I hit the jackpot. It has the prettiest light I’ve ever had in any house, and that alone makes me so happy.

It definitely needs a lot of love and care, but little by little, my hubby and I are going to bring it back to life and make it really special. I can already picture how beautiful it’s going to be.

And of course, the very first project has to be the kitchen. It’s big, and it has an island! (a rare find in Portugal) That makes me so excited because I’ve always wanted a better space to film cooking videos. So now I really have no excuse! I’ll be sharing more of that with you soon.

We’re supposed to move the first week of May, so I’m crossing all my fingers that everything goes smoothly. 🤞🏼

In the middle of all this, I’ve still been working on new recipes for Muy Delish, and I can’t wait to share them with you here too.

Thanks so much for being here and for sticking with me while life has been a little full lately.

I’m hosting a little dinner party at our condo tomorrow, and instead of showing you what we ate afterwards, I thought I would share my planned dinner menu. The hubby and I are super busy (we’re selling our condo! But more on that later), so we have no time for elaborate meals. We’re keeping the gathering simple and stress-free. The goal is to enjoy the company of our friends and eat some delicious food.

Today I’m finishing all the shopping, cleaning our home, and preparing the salsas to save time for tomorrow’s dinner (Friday).

Let me show you have we’re serving and hopefully inspire you to cook this spread:

Creamy Chayote Soup: To start, I’ll be serving this delicious & nutritious creamy soup. This is a better-for-you version of any creamy recipe, but still is comfort in a bowl! Made with fresh veggies, poblano pepper, it’s quick, easy, creamy, and full of flavor. This will make for a cozy meal everyone will adore!

Tacos Gobernador (Shrimp Tacos): Delicious, kickin', and so easy to make…. they'll save you lots of time in the kitchen (when entertaining, time is crucial!). These are the best Shrimp Tacos you'll ever eat, promise! The shrimp are plump and juicy, mixed with onions and bell pepper, and layered with melted cheese. Made crispy with a little butter, this is something your guests will TACO-'bout long after the meal is over.

Arroz Primavera: This a simple side dish that comes together with pantry staples but still brings plenty of flavor. The trick? Blending onion and garlic with a little water and adding it while the rice sautés. This step gives the rice a deep, savory taste without extra effort.

I’ll be topping the shrimp tacos with my delicious Guacamole, this Tomatillo Salsa Verde and Salsa De Chiltepin (for the heat lovers).

For drinks I’m making Cucumber Water and Jamaica Agua Fresca. Maybe some white wine with dinner as well. Why not?

What about dessert? Our friends are bringing dessert so you’re on your own for that one haha! However, I have some delicious dessert recipes you can check out here.

I hope you enjoyed this dinner menu ideas and have a lovely weekend ahead! 😘

Tonight we’re taking the train to Lisbon for dinner and tomorrow I’m cooking Beef Birria… because it’s the one thing that guarantees my husband looks up from whatever he’s doing and says, “Wait… you’re making that?!”

And honestly, that’s kind of my love language at this point: feed him something cozy, messy, and wildly comforting, then watch him go back for seconds like it’s his job.

The thought of making Birria feels like you put in way more effort than you actually did (even though… yes, it takes time). It’s slow-cooked beef in a chile-rich broth until it basically falls apart if you breathe near it. The magic is that the broth (the consomé) is just as important as the meat; deep, warm, a little smoky, and perfect for dipping your taco in.

SEE RECIPE ⭐️

PIN IT FOR LATER 📌

The Husband Test

I have a handful of recipes that are officially his favorites (in no particular order). Like, if I say I’m making one of these, he’s suddenly very helpful in the kitchen 😊.

• Beef birria (obviously)

• This Herbs & Dipping Oil

• Ensalada Cesar (Classic Caesar Salad)

• House Favorite Chicken Pot Pie

• Carne Con Chile Colorado

• Enchiladas Rojas (Red Enchiladas)

• Crema De Elote With Poblano

• Mexican Carnitas

• The Classic Margarita

• And anything sweet like this Carrot Cake.

Curious minds want to know… do you celebrate Valentine’s Day? What’s your favorite way to do so?

I hope you have a lovely weekend my friend! As always, let me know if you have any special requests. Love ya! ♥️♥️♥️

Chile de arbol, fresh garlic & lime combined with butter, make the base for this deceptively simple appetizer or hefty side. A preparation well-suited for the humble potato. As a typical Mexican dishes, “a la diabla” always packs a fiery punch. The key here is using small potatoes or cutting large ones into into 1 to 2-inch cubes so they cook quickly.

SEE RECIPE ⭐️

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• Papas cambray (the small yellow potatoes). Alternative, you can use russet potatoes cut into smaller pieces, yukon golds or red potatoes. The key is to have all pieces about the same size.

• Chiles de arbol

• Fresh Garlic & lime juice

• Chicken bullion powder or better than bouillon no chicken base

• Black pepper & kosher salt

• Olive oil & Butter (use plant based butter for the vegan version of this dish)

• Fresh cilantro

5 Easy last minute Super Bowl snacks

1. Fake Guacamole (Salsa Verde Taquera)

2. Real Guacamole

3. Choriqueso, A Cheese Lover’s Dream!

4. Nachos with layers of pure goodness

5. Esquite (Elote In a Cup)

So are you watching the game? Who are you rooting for? I’ll be watching the recorded game first thing Monday morning so don’t tell me who won!

This breakfast takes me straight back to being about 11 years old, standing at the stove making huevos rancheros for my dad. He’d sit nearby, letting me take over the pan, flip the tortillas, and figure things out on my own. No pressure, just cooking, learning, and feeling proud when I slid the plate in front of him.

Looking back, those mornings were some of my first real cooking lessons, and honestly, probably where my love of cooking started.

SEE THE RECIPE ⭐️

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• Corn tortillas & eggs

• Refried black beans or pinto beans optional but highly recommended!

• Homemade salsa. For this recipe I recommend a tomato based salsa like this Salsa Mexicana, Salsa Tatemada (Fire Roasted Salsa), or Molcajete Salsa. However, a good salsa verde will also work great! Hot sauce is optional if you like an extra spice.

• Salt and pepper to taste

Ideas for optional garnishes: Crumbled queso fresco or cotija cheese, red pickled onions, avocado slices and sliced jalapeños.

I hope you get to make this delicious breakfast that can be enjoyed any time of day. If you do, I always welcome feedback so don’t be shy!

Buen provecho!

This Mexican green rice is made by cooking long-grain rice in a blended sauce of poblano pepper, cilantro, and spinach, giving it a fresh, savory edge without overpowering the meal. It’s simple enough for a weeknight but special enough to serve to guests with enchiladas, chicken tinga, or your favorite tacos.

SEE RECIPE ⭐️

PIN FOR LATER 📌

🍽️ Servings: 8 Servings

⭐️ Difficulty: Easy/Moderate

♥️ What’s to love: Adding the greens to the rice is the perfect way to eat good for you veggies! Plus it’s Meal prep friendly: You can prep a big batch of this rice and use it all week!

🛒 Featured & Substitutes Ingredients: Long grain rice, poblano peppers, cilantro, spinach onion, fresh garlic and chicken or vegetable broth.

• The Chile: Use poblano pepper or jalapeño. I recommend Poblano as it’s mild and the rice can be eaten by the entire family. Or you could do a combination of both peppers if you prefer to have a small kick to the rice.

  • Substitute: Green bell peppers or fire roasted hatch chiles.

• The herbs: You can choose your prefer herbs but the original recipe is made with cilantro only. On this recipe I added a cup of fresh spinach since it enhances the green color plus is a great way to add more green leaves to your dish!

  • Substitute or do a mix and match: Parsley, spinach, basil or epazote (the last two, I recommend you do a mix of herbs as their flavor tends to be too strong).

• The Veggies: Use 1 cup total of your prefer veggies: corn kernels or a combination of vegetables like peas and carrots (frozen or from a can).

🌻 Life Lately:
I took the afternoon off work to go to the movies with the hubby, a little mini date situation.

We watched an American movie that shall remain unnamed… mostly because I didn’t love it and don’t feel like giving it any more attention than that 😅

One thing that is worth mentioning: movies here in Portugal aren’t dubbed. They’re shown in English with Portuguese captions for non-English speakers. Big win for us! The not-so-great part? Zero Portuguese practice.

Portugal is one of those countries where a lot of people speak excellent English, and there’s a reason for it, they grow up watching movies, TV, and listening to music in English. Nothing gets dubbed. It works… maybe a little too well. ⭐️

Our Portuguese learning slows down because the moment people hear us hesitate, they kindly switch to English. Very sweet. Very convenient. Not ideal for learning.

But hey, we’ll get there. Or we’ll keep watching movies and calling it cultural research. Conversation for another day. 🍿 For now, I’ll just continue speaking Portuñol 😂

I hope you had a good week! If you’re in the path of the major winter storm that’s happening I also hope that you’re staying safe and warm. Here is a soup that should help with that.

Caldo De Queso Con Papas is a Sonoran-style cheese and potato soup that’s creamy, simple to make, and rooted in northern Mexican home cooking. This version brings together soft potatoes, chunks of queso fresco that don’t melt away, and a light brothy stock enriched with warm milk and roasted anaheim peppers for depth and balance. It’s a bowl that feels familiar but has a twist thanks to the way the cheese holds its shape and softens just enough in the hot broth, giving each spoonful a satisfying, cozy feel.

I have been eating this soup since I was a kid and of all the soups my mom made, this is the family’s favorite! And who doesn’t love a healthy cheese & potato soup recipe? I certainly do, and this one fits the bill.

SEE RECIPE ⭐️

PIN FOR LATER 📌

SEE RECIPE ⭐️

Have a great weekend and stay warm! See you on the blog ❤️

Tender shredded pork in rich chile sauce, warm tortillas, and lots of pickled onions. This one stays on repeat at my house.

Something tells me that you’re going to love these Pulled Pork Tacos for many reasons. The pulled pork is easy to make, full of flavor, and works in so many different ways. It’s also great for leftovers…just as good the next day and freezer-friendly, which makes it perfect for stretching into more meals.

Speaking of leftovers, the next day these tacos were just as good, if not better, since the meat had more time to absorb all the flavors. I added a smear of refried beans (something I didn’t do the first time) to my tacos, then topped them with the shredded pork and all the garnishes… so, so good. My mouth is watering just thinking about it. 🤤

If you like beans, I suggest giving the tacos a try with them as well.

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I hope you get to make this delicious recipe.

Peace, love & tequila!

This is a classic Mexican recipe and one that I grew up eating on repeat. Even if it was 110 degrees in the Sonoran desert, my mom would still make a huge pot for our meal. She loved to make it since it’s very easy to make a huge pot and feed lots of people or just to have leftovers for another day.

The thing about caldo is that people often call it levanta-muertos, which literally means “it brings the dead back to life.” It’s not meant in a dramatic way, it’s more about how restorative it feels. A hot bowl of caldo is what you eat when you’re tired, run-down, under the weather or just want something nutritious. Between the vegetables, the broth, and the beef, it’s filling, and it makes you feel better afterward.

SEE RECIPE ⭐️

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🌻 Life Lately: Not much happening at home these days. Since the new year, I’ve been keeping a low profile; focusing on work and doing a much-needed declutter around the house (very on-brand for January, right?). It’s been cold and rainy here in Portugal, which makes it the perfect time to slow down and hibernate a little.

📺 What I’m watching: Lately I’ve been a little obsessed with Create Academy, and it’s honestly been such a good creative reset for me. It’s an British platform where you can go down a rabbit hole in the best way; interior design & styling, decorative painting, gardening and more. All taught by people who actually do this work for a living.

What I love most is how it opens up my creativity. Watching how other creatives think, plan, and build ideas pushes me out of my usual routine and gets me seeing food and recipes from a different angle. Even when I’m not watching a cooking-specific class, I always walk away with new ideas that end up shaping how I develop recipes, style dishes, or tell a story around food.

It’s become part of my process lately; something I turn to when I feel stuck or just want fresh inspiration. Sometimes all it takes is seeing how someone else approaches their craft to spark your next recipe.

🍽️ Latest yums: These Baked Donuts

❝ Quote of the week:

“You don’t need more time, you need fewer distractions.”

Provecho!

This year feels different for me. I feel focused, and there are so many good things on the horizon for Muy Delish. Can’t wait to share with you!

So let’s start by sharing the recipe for what I call “American Tacos.” See, I never had this kind of ground beef taco until I moved to the U.S. I’ll admit, I was a bit of a snob at first and didn’t like them. Eating tacos from a pre-made crispy shell felt strange to me, and ground beef? no please! But now… that’s a different story. I LOVE THEM!

What I love about these tacos is that I can make them with 96% lean ground beef to make them lighter. The flavor comes from the seasoning and the fresh Pico De Gallo salsa. This salsa is a must! Serve it with my Arroz Rojo and you’re good to go. A healthy, super easy, and delicious meal.

SEE RECIPE ⭐️

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Thank you for being here and cooking with me in 2025. I wish you a healthy and fulfilling 2026! 😘