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Cooking with Daisy Bridging Mexican & American traditions through food & culture 🇲🇽🇺🇸✨
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10/19/2026

Carne en Salsa Verde 💚

One pot, large batch, and perfect for meal prep. Serve over arroz rojo and trust me, you will go back for seconds. 🍽️

Meat:
Approx. 3 lbs beef chuck roast, cut into cubes
Approx. 4 lbs beef shank
1 garlic bulb
½ small white onion
Salt to taste

Roasted Salsa Verde:
12 tomatillos
6 jalapeños
4 serranos
2 Anaheim peppers
½ small white onion
5 garlic cloves
2 tbsp chicken bouillon
Fresh cilantro
Salt to taste

Instructions 📝
Roast tomatillos, jalapeños, serranos, Anaheim peppers, onion, and garlic until charred and soft. Blend in two batches with chicken bouillon, cilantro, and salt until smooth.
Add beef chuck and shank to a large pot and season with salt. Pour the roasted salsa verde over the meat. Cover and cook on low until meat is tender. Serve over arroz rojo.

I grew up on food stamps, Medi-Cal, and WIC. And I’ll be honest, even as an adult, I was on WIC for a short time as a fi...
10/14/2026

I grew up on food stamps, Medi-Cal, and WIC. And I’ll be honest, even as an adult, I was on WIC for a short time as a first-time mom with my first baby. I’m not ashamed of that. When you need help, you use it. That’s what it’s there for.

Both of my parents worked. Some years we qualified for food stamps, some years we didn’t. Some years my mom paid a small monthly fee just to keep our Medi-Cal, because they made just a little over the limit. Working hard and still struggling. A lot of you know exactly what that feels like.

My dad crossed the border at 16. Today he runs his own seafood delivery business and a party supply business on the side. Siempre con su hustle. 💪🏽

And me? The kid who translated at the doctor’s office and filled out the FAFSA alone now gets to watch my kids just be kids.

Families are still struggling, and I don’t take that lightly. But when I stop and reflect on where we came from, it’s crazy where we are now. Maybe we’re not rich in money, but we’re rich in familia, in our stories, and in everything our parents built so we could stand here.

So tell me, what’s your family’s story? Where did you start, and where are you now? 👇🏽

10/14/2026

The carnicero at Northgate called me señora the other day, so I went home and put on my rebozo. Might as well do it right🧣Who was the first person to call you señora? 🤎

After weeks of California heat, it finally feels like fall. 🍂 The rain is here, the sweaters are coming out, and my kitc...
10/12/2026

After weeks of California heat, it finally feels like fall. 🍂 The rain is here, the sweaters are coming out, and my kitchen already smells like cinnamon 😁

Growing up, fall in our house didn’t look like the commercials. There was no pumpkin patch tradition or turkey on the table. But little by little, our parents made room for new traditions without letting go of the ones they brought with them.

That’s the part I love most about being de aquí y de allá. We were never asked to give anything up. We just kept adding.

Our kids are growing up with all of it: costumes and ofrendas, game day and pan de mu**to, the ham AND the adobo ribs. They’ll never have to choose, and honestly, neither did we.

What does fall look like in your house? Tell me the one tradition your family made its own. 👇🏽

10/12/2026

High protein. High fiber. The basic ground beef era is over. 🥩

This ground beef with nopales, sweet potato, and El Pato has been on rotation ever since I made it and it is not dry, not boring, and not basic. The holidays are around the corner too and this is how I’m locking in without sacrificing flavor.

Ground Beef with Nopales and Sweet Potato
1 lb nopales, boiled and rinsed
2 packs 93% lean ground beef (Kirkland/Costco or Sam’s Club)
2 sweet potatoes, cubed
½ large white onion, chopped
Avocado oil
All purpose seasoning to taste (I used Kinder’s The Blend)
28 oz El Pato yellow sauce (it’s the large can!)

To boil nopales:
½ large white onion
4 garlic cloves
Salt
Water

Instructions 📝
Boil nopales with onion, garlic, and salt. Rinse well and set aside.
In a pan heat avocado oil and sauté onion with all purpose seasoning until translucent. Add ground beef, season, and cook through.
Add sweet potato cubes, season again, and cook for 2 mins. Then add the full can of El Pato sauce.
Mix, cover, and simmer for a few minutes. Add nopales and mix. Cook until sweet potatoes are fork tender but still holding their shape. Do not overcook.
To serve: Layer a tostada with refried beans or lentils, top with the meat mixture and avocado.

10/02/2026

Lazy girl dinner, but make it high protein 🍽️

This came together in 15 minutes. It’s creamy, crunchy, a little tangy, and keeps me full. And yes, store-bought refried beans are totally okay 🫶🏼

High-Protein Esquite Tostadas
Makes about 6 tostadas

Ingredients:
5 hard-boiled eggs, chopped
1 can of corn, drained
1 tbsp mayo (I used avocado mayo)
3–4 tbsp plain Greek yogurt
Cotija cheese, as much as your heart wants
Tajín to taste
Juice of 1 lemon or lime
Store-bought refried beans
Tostadas

Instructions 👇🏼
In a bowl, mix the chopped eggs, corn, mayo, Greek yogurt, cotija, Tajín, and lemon or lime juice.
Spread about 1 tbsp of refried beans on each tostada.
Pile the esquite mixture on top.
Add extra cotija and Tajín if you want, and enjoy!

Tip: If you’re in a calorie deficit, swap a few of the whole eggs for extra egg whites. The yolks have a lot of the nutrients, so I like keeping them, but this cuts calories while keeping the protein high 💪

Save this for your next “I don’t feel like cooking” night 💛

09/30/2026

Street food is such a huge part of the culture here in LA. One of my favorites has always been bacon-wrapped hot dogs, loaded with grilled onions and peppers.

This Hispanic Heritage Month, I wanted to bring that same street food spirit into my kitchen with a fun mashup: crescent dogs inspired by the classic LA bacon dog.

Simple, nostalgic, and full of sabor. 😋

Ingredients
4 strips bacon
½ large onion, sliced
3-4 jalapeños and/or serranos, chopped
Salt and pepper
1 whole egg, for egg wash optional
1 tbsp water, for egg wash optional
1 can Crescent Rolls (8 count)
4 hot dog links
Sesame seeds
Pico de gallo (optional, for topping)
Mayo, mustard, and ketchup (for topping/dipping)

Instructions
1. In a skillet, cook the bacon to your desired doneness. Remove from the skillet, leave the drippings in the pan. Sauté the onion and peppers in the bacon grease. Season with salt and pepper, then set aside.
2. For the egg wash (optional), whisk together the egg and water in a small bowl. Set aside.
3. Unroll the Pillsbury Crescent dough, do not separate into triangles. Cut the dough along the perforations down the middle crosswise and lengthwise to make 4 rectangles. For each rectangle, pinch two triangles together to form one long piece for each hot dog. Each container makes
4. For each dough rectangle, place a hot dog link in the center along with one strip of bacon. Top with a bit of the sautéed onion and peppers.
5. Close the dough around the filling, pinching to seal. Brush with egg wash if using, and sprinkle with sesame seeds.
6. Bake at 375°F for 20 minutes or until golden brown
7. Cut a line down the middle of each one, just enough to tuck in a little pico de gallo, if you'd like. Serve with mayo, mustard, and ketchup for topping or dipping.

I stored leftovers in the fridge and reheated them in the microwave. They heated up really well! My husband even took some for lunch and said they were just as good the next day. Enjoy! 😊

09/28/2026

Cooking with fire when it’s 100+ degrees in San Bernardino, California? I’ve done it, and it literally feels like my face is melting 🫠 I don’t recommend it. And the one time we tried cooking when it was windy... never again 😩 Finding the perfect weather out here is harder than you’d think.

That’s why I wish we had built more propane burners into the layout. Right now I pull out my Camp Chef and use it separately, but I would have loved to have it built into the kitchen from the start.

Even with that one regret, this is still one of the best investments we’ve ever made. We use it all the time. Most of our gatherings out here never even make it on camera, and those are some of my favorite moments ❤️

What would you put in your dream outdoor kitchen? 👇🏽

Most of our parents never went to therapy, yet somehow they’re still healing right in front of us. It’s something beauti...
09/25/2026

Most of our parents never went to therapy, yet somehow they’re still healing right in front of us. It’s something beautiful to witness. ❤️‍🩹

Those “bad” memories don’t just disappear. But they do start to look different with time.

This one is for anyone watching their parents heal in the only way they know how. 🤎

09/22/2026

This is what zero food waste looks like in this kitchen. 🌺

The cost of living is too high to be throwing away soaked jamaica leaves. So I folded them into a loaf cake instead.

Hibiscus Loaf Cake Ingredients 👇🏼
¾ cup soaked jamaica leaves, chopped (or less depending on how much you have leftover. I wouldn’t use more than that for one loaf)
1 boxed cake mix of your choice
Eggs, water, and oil per box instructions
Pink Hibiscus Glaze:
Powdered sugar to taste
A little bit of your leftover agua de jamaica
More soaked hibiscus leaves, optional

Instructions 📝
1. Follow the instructions on your boxed cake mix. Whisk together eggs, water, and oil then fold in the chopped hibiscus leaves. Bake accordingly.
2. For the glaze, mix powdered sugar with a little hibiscus water until you reach your desired consistency. Too thick? Add more hibiscus water. Too thin? Add more powdered sugar.
3. Optional: stir in more soaked leaves and pour over the fully baked loaf.

Notes:
Make sure your hibiscus leaves are fully soaked before folding them in. Do NOT use dry leaves ‼️they are a choking hazard ‼️ Only use leaves that have been soaked from making agua de jamaica.
I used an almond flour cake mix and the bread and leaves were super moist 🍰

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Riverside, CA

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