Recipes Smile, Arden-Arcade, San Francisco, CA (2026)

08/25/2026

Chocolate Whipped Cream

Rich, fluffy, and perfectly chocolatey, this homemade chocolate whipped cream is ready in minutes. It makes a delicious topping for cakes, cupcakes, pies, hot cocoa, and other desserts.

Ingredients:
2 cups (473 ml) heavy whipping cream
1/4 cup (59 ml) natural unsweetened cocoa powder
1/2 cup (56 g) powdered sugar
1 teaspoon vanilla extract

Directions:

Place a metal or glass mixing bowl and the mixer beaters in the freezer for 15 minutes to chill thoroughly.
Remove the bowl and beaters from the freezer. Add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract to the chilled bowl.
Beat with an electric mixer on medium-high speed for 4–5 minutes, or until stiff peaks form and the whipped cream is thick enough to hold its shape when scooped with a spoon.
Use immediately to top cakes, cupcakes, pies, hot cocoa, or your favorite desserts. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 990 kcal | Servings: 2 servings

08/25/2026

Pumpkin Oatmeal Cream Pies

Soft, warmly spiced pumpkin oatmeal cookies are sandwiched around a rich pumpkin-spiced cream cheese filling. These cozy fall treats combine chewy oats, real pumpkin, and creamy sweetness in every bite.

Ingredients:
1 cup (226g) pumpkin puree
2 1/4 cups (191g) old-fashioned whole rolled oats
1 2/3 cups (209g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (56g) unsalted butter, softened to room temperature
1 1/2 cups (180g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt, to taste

08/25/2026

Mini Apple Pies

These charming mini apple pies feature a flaky, buttery homemade crust filled with tender apples, warm cinnamon, and allspice. Perfectly portioned and baked until golden, they make a delightful handheld dessert for any occasion.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
⅔ cup unsalted butter, cold and cut into pieces
4 tablespoons cold water
2 cups finely chopped and peeled baking apples, about 2 apples
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 large egg
1 tablespoon water

Directions:

Combine the flour and salt in a medium mixing bowl and whisk until well combined.
Using a pastry cutter or two knives, cut the cold butter into the flour mixture until lentil-sized crumbs form.
Drizzle the cold water over the flour mixture. Toss gently with a fork, then turn the dough onto a work surface and knead gently just until it comes together.
Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll the chilled dough to about 1/6-inch thickness. Cut out twelve 4-inch circles, rerolling the dough as needed.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, combine the chopped apples, granulated sugar, cinnamon, and allspice until evenly coated.
Place about 1 tablespoon of apple filling on one side of each dough circle.
Whisk the egg with 1 tablespoon of water to make an egg wash. Brush it around the edges of each pastry.
Fold each dough circle over the filling to create a half-moon shape. Press the edges together and seal with a fork.
Arrange the mini pies about 2 inches apart on the prepared baking sheet. Brush the tops with the remaining egg wash and cut three small slits into each pie.
Bake for 18–20 minutes, or until the crust is beautifully golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

08/25/2026

Brown Butter and Maple Chewy Pumpkin Cookies

Soft, chewy pumpkin cookies filled with warm fall spices, nutty brown butter, and rich maple flavor. A cinnamon-sugar coating gives every cookie a sweet, lightly crisp finish.

Ingredients:
1 cup (220g) unsalted butter
1 1/2 cups (280g) dark brown sugar, packed
1 large egg yolk
3 tbsp pure maple syrup
1 tsp vanilla extract
1/3 cup (80g) pumpkin puree
2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp ground cinnamon

08/25/2026

Sopes de Pollo

Traditional Mexican chicken sopes made with thick, tender masa bases and juicy shredded chicken. Finish them with refried beans, crisp lettuce, salsa, crema, and queso fresco for a satisfying meal packed with flavor and texture.

Ingredients:
1 cup water
2 pounds chicken breast, seasoned with salt and pepper
½ white onion, quartered
1 tablespoon chicken bouillon
1 bay leaf
1 cup masa harina
1 cup warm water
Refried beans, for topping
Salsa, for topping
Shredded lettuce, for topping
Mexican crema, for topping
Queso fresco, crumbled, for topping
Oil, optional for crisping

08/25/2026

Authentic Pico de Gallo

Fresh, vibrant, and full of classic Mexican flavor, this authentic Pico de Gallo combines juicy tomatoes, crisp onion, jalapeño, cilantro, and lime. It is perfect with tortilla chips, tacos, grilled meats, or your favorite Mexican dishes.

Ingredients:
1 lb Roma tomatoes, about 3–4 medium, diced
1/2 medium white onion, about 1 cup chopped
1 jalapeño pepper, seeded and finely minced (optional)
1/2 cup fresh cilantro, chopped
2 Tbsp fresh lime juice, from about 1 lime
1/2 tsp salt, or to taste
1/8 tsp black pepper

Directions:

Add the diced tomatoes, chopped onion, minced jalapeño, and chopped cilantro to a medium bowl.
Pour in the fresh lime juice and season with salt and black pepper.
Gently stir until all the ingredients are evenly combined. Taste and adjust the salt or lime juice as desired.
Serve immediately for the freshest flavor, or cover and refrigerate overnight to allow the flavors to blend.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 25 kcal | Servings: 6 servings

08/25/2026

The Best Chicken Tinga Tacos

Smoky, savory, and wonderfully satisfying, these Chicken Tinga Tacos feature tender shredded chicken coated in a rich chipotle-tomato sauce and finished with creamy avocado, fresh cilantro, red onion, and cotija cheese.

Ingredients:
1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3/4 cup canned crushed fire-roasted tomatoes
1/4 cup chicken stock
1/2 teaspoon kosher salt
3 cups shredded cooked chicken
10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/4 cup crumbled cotija cheese
1 lime, cut into wedges

Directions:

Heat a large skillet over medium heat. Add the olive oil and chopped onion, then sauté for about 4 minutes, stirring occasionally, until tender.
Add the minced garlic and cook for 30 seconds. Stir in the chopped chipotle peppers, oregano, and cumin, and cook for 1 minute until fragrant.
Add the fire-roasted tomatoes, chicken stock, and kosher salt. Bring the mixture to a gentle simmer and cook for 7 minutes.
Carefully transfer the tomato mixture to a blender and blend until smooth.
Return the blended sauce to the skillet over low heat. Add the shredded chicken and stir until evenly coated. Cook for about 5 minutes, until the chicken is heated through. Taste and adjust the salt if needed.
Warm the corn tortillas until soft and pliable. Divide the chicken tinga among the tortillas.
Top each taco with sliced avocado, fresh cilantro, diced red onion, and crumbled cotija cheese. Serve immediately with lime wedges for squeezing.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 690 kcal | Servings: 3 servings

08/25/2026

Cheesy Potato Tacos (Tacos de Papa)

Crispy golden corn tortillas filled with creamy, seasoned potatoes and queso fresco, served with a rich homemade tomato sauce. These classic Mexican potato tacos are crunchy, cheesy, comforting, and perfect for feeding a crowd.

Ingredients:
2 lbs russet potatoes, peeled and chopped
2 tablespoons kosher salt, divided
4 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1 cup queso fresco, crumbled
1 cup vegetable oil, for frying
16 corn tortillas
1 lb plum (Roma) tomatoes
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 tablespoon vegetable oil

08/25/2026

Beef and Cheese Empanadas

Golden, crispy empanadas packed with savory seasoned ground beef, tender peppers and onions, melty Jack cheese, and a touch of hot sauce. Serve them warm with fresh chimichurri for a hearty, crowd-pleasing meal.

Ingredients:
1.5 lbs ground beef
2 medium yellow onions, diced
2 red bell peppers, diced
1 cup beef broth
1.5 tbsp FYR RED Hot Sauce
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
Empanada dough for 12–16 discs
2 cups Jack cheese, shredded
1 cup green onions, sliced
1 qt frying oil
Chimichurri, for serving

08/25/2026

Fire Roasted Salsa

A smoky, rustic salsa made with deeply charred tomatoes, onions, garlic, and fresh chiles. This bold Mexican-inspired salsa has a fresh herbal finish and just the right balance of heat and savory flavor.

Ingredients:
4 to 6 plum tomatoes, halved
1 to 2 white onions, quartered
3 to 4 garlic cloves, unpeeled
1 to 4 serrano or jalapeño chiles
1 teaspoon salt
1 teaspoon Mexican oregano, optional
3 tablespoons chopped fresh cilantro, pipicha, or other fresh herbs

Directions:

Preheat a grill to high heat and scrape the grates clean. Place the tomatoes and onions cut-side down on the grill, then add the chiles and unpeeled garlic cloves. For the broiler method, arrange everything cut-side up on a baking sheet.
Grill the onions and tomatoes without moving them for about 5 minutes, allowing them to develop significant charring. Turn the garlic as the peels blacken and rotate the chiles until their skins are evenly blistered and charred. Remove each vegetable as it becomes well roasted. If broiling, cook until the vegetables are softened with plenty of dark, charred spots.
Transfer the roasted chiles to a plastic bag and allow them to steam for about 10 minutes. Roughly chop the onion. Peel the garlic and chop larger cloves into pieces. Remove the loosened skins from the tomatoes. Peel the chiles with the back of a butter knife, open them, scrape out the seeds, and roughly chop.
For a traditional molcajete preparation, grind the salt, oregano, and roasted garlic into a paste. Gradually work in the onion, followed by the chiles and tomatoes. Finish by grinding in the chopped fresh herbs. Alternatively, place everything in a food processor and pulse several times until combined but still slightly chunky. Taste and adjust the salt before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 20 kcal | Servings: 16 servings

Recipes Smile

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