Recipes By Kristina Felix
26 recipes found
Carlota de Limón (Lime Icebox Cake)
Carlota de limón is an iconic Mexican icebox cake that transforms just four ingredients into something greater than the sum of its parts. This refreshing dessert combines tart lime juice with creamy condensed milk between crisp cookie layers that become moist as the cake chills. Synonymous with asadas (cookouts) and family gatherings, it is traditionally served directly from the dish in which it’s assembled, making it a great portable dessert to bring to your next potluck. Maria cookies are a staple in Latino grocery stores and bodegas and are increasingly available at any supermarket. Vanilla wafers (like Nilla) work as a substitute, though they absorb less liquid at first than the Maria cookies do, resulting in a more textured, but still delicious, bite.
Fresas con Crema (Strawberries and Cream)
This classic Mexican dessert features fresh strawberries swimming in sweetened cream that tastes like melted ice cream. It's summer in a cup! Popular throughout Mexico and at Mexican celebrations, fresas con crema is a crowd-pleasing dessert that’s refreshing on a hot summer day and comes together in just 20 minutes. Serve half-portions to yield 8 servings, or double the recipe to generously serve a crowd. Fresas con crema will keep in the refrigerator for up to four days; the chill will also thicken the cream slightly. Try this same cream mixture with other summer fruit like raspberries, golden berries, blueberries, or sweet or tart cherries.
Zesty Grilled Chicken With Citrus Slaw
This flavor-packed chicken draws inspiration from Sonoran-style charcoal-grilled chicken that’s marinated in a blend of orange juice and aromatic spices. Here, the chicken is served on top of a quick, tangy carrot and cabbage slaw that adds a refreshing pickle-like crunch and beautiful color to your plate. For deeper flavor, marinate the chicken overnight, then bring it to room temperature before cooking. Whether you prefer the smokiness of an outdoor grill or the convenience of a cast-iron skillet in your oven, the chicken emerges juicy and deeply flavored. Eat as-is, or serve alongside quinoa, rice or French fries.
Corn Soup
This simple corn soup tastes like sweet, buttery popcorn, though its richness comes more from the corn than the half-and-half. Blended silky smooth and studded with whole kernels for texture, this soup is an excellent canvas for almost anything. Serve as recommended with a sprinkle of minced chives, or round out the sweetness by adding minced tarragon instead. A dollop of sour cream or Mexican crema, a sprinkle of cayenne and a squeeze of lime will drum up the flavor of Mexican street corn. Bulk it up by serving whatever roasted protein or vegetables you're craving in a pool of it.
Shrimp Aguachile
Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to “chile water”) from the vibrant blend of chiles, lime juice and salt that transform the sweet flesh of raw shrimp into tender, tart flavor bombs. Unlike ceviche, where seafood marinates in citrus until it's fully “cooked,” aguachile hits the table soon after the shrimp meets the zesty chile water. While the aguachile is on your plate, the lime juice continues its work on the sweet, delicate shrimp, so each bite offers a slightly different texture without ever turning rubbery. Use as many serranos as your heart desires and your palate can handle.
Crispy Potato Quesadillas
Despite what many people think, quesadillas don’t always have cheese. In Mexico City, you can order a “quesadilla sin queso” with a variety of fillings, highlighting the regional debate around what constitutes a true quesadilla. This version embraces both worlds: It contains cheese, but it’s melted into a hearty potato and pea filling that makes these quesadillas more satisfying as a complete meal. The quick slaw on top, inspired by curtido (a vinegary cabbage salad popular throughout Central America), balances the richness of the quesadillas and provides a nice spicy crunch. If you have any slaw left over, it keeps for up to four days in the refrigerator and is versatile enough to serve with plain rice or grilled meat or fish throughout the week.
Easy Chicken Torta
This hearty sandwich, based on a classic Mexican torta, strikes a perfect balance between crunchy toasted bread, flavorful chile-seasoned chicken cutlets pressed thin and pan-fried, and creamy avocado, mayo and refried beans with brightness from a squeeze of lime. This recipe is designed to be simple and uses an egg-free cornstarch coating instead of traditional breading, allowing the flavor and texture of the chicken to shine through. While bollilo rolls are traditional and worth seeking out at a Mexican bakery or supermarket, Portuguese or French rolls make a fine substitute. Serve with your favorite salsa on the side for an extra punch of flavor and don’t skimp on the pickled jalapeños!
Easy Chickpea Salad
A bright zesty salad with crisp cucumbers and tender chickpeas inspired by the Levant, where chickpeas have been cultivated for millennia. Ready in a flash, this salad combines lemon and fresh aromatic herbs with a crunch and flavor that improves over time in the refrigerator, making it a great salad to bring to a picnic or potluck. Serve with warm pita bread, or spoon over rice. Instead of discarding the chickpea liquid (aquafaba), try making homemade vegan mayonnaise or even meringues. Leftovers keep beautifully for up to a week, and try this: mix in a touch of that homemade mayo for a delicious chickpea salad sandwich the next day.
Baked Tofu
This recipe delivers crispy baked tofu that's perfect for salads, stir-fries, curries or rice bowls topped with sauce. Both firm and extra-firm tofu work well, though extra-firm has more bite. Since tofu quality varies significantly between brands, try a few to find your favorite. While you can press tofu between towels and weights, a tofu press makes the process easier if you cook tofu often. Skip lining the sheet pan here: Direct contact with the metal pan creates more crispiness. For a shortcut, freeze your tofu first to skip the pressing step entirely.
Easy Chicken Tacos
Tender chicken tacos using boneless, skinless thighs make a flavorful weeknight meal that, if you warm up your tortillas while the chicken cooks, will be ready in about half an hour. After browning the chicken, add water to release the browned bits from the bottom of the pan, then chop the meat into bite-sized pieces. Return the chicken to the pan, letting it simmer in the rich gravy that forms, then serve directly from the pan for easier cleanup. The marinade works with any vinegar-based hot sauce, which you can also offer as a topping. Serve taqueria-style with minced onion, cilantro, lime wedges, and hot sauce, or if you have more time, add guacamole, salsa verde or pico de gallo to your spread. For a heartier meal, serve alongside rice or beans, or both.
Carajillo
Icy and bold, the Mexican version of the carajillo cocktail combines strong coffee with Licor 43, a buttery Spanish liqueur boasting 43 ingredients, dominated by vanilla and citrus notes and a subtle hint of anise. While many carajillo recipes combine equal parts strong coffee and rum or brandy, this Mexican interpretation has become a classic. Serve the cocktail after dinner to keep the evening going, or for a weekend brunch. If you’re avoiding caffeine, decaf coffee works just as well.
Mushroom Quesabirria Tacos
Rich with melting cheese, chiles and spices, these crispy mushroom tacos aren't trying to imitate their meaty counterparts — they're creating their own kind of magic. Birria, a true delight from Jalisco, Mexico, traditionally features beef or goat braised in chile-spiced broth until tender and served as a rich stew. As the dish traveled north to Tijuana's famed taqueros, it was transformed into cheese-filled quesabirria tacos, which became a smashing success. While tomatoes aren't traditional in most birria, they bring welcome depth to this vegetable-forward adaptation. The soul of this dish still lies in its rich consomé, a broth made with a pared-down blend of chiles and spices that is a perfect backdrop for meaty, tender mushrooms.
Ginger-Spiced Chicken Broth
Broth is a traditional comfort food for recovery — whether from illness, injury, or childbirth — across many cultures. What makes this version particularly nourishing is the use of chicken wings — their abundant cartilage creates an exceptionally collagen-rich, velvety broth. A generous amount of ginger delivers warmth and spice; add a couple of chiles if you'd like some extra heat. Like most broth recipes, this one is very forgiving. Adjust any ingredients based on preference or availability, and it will still be more flavorful than store-bought versions. Simmer for up to 3 hours to develop the deepest flavor. Enjoy it on its own with a squeeze of citrus, or use in any recipe calling for broth.
Easy Savoy Cabbage
Savoy cabbage, in season from late fall through early spring, doesn't need much to be outstanding — just a simple steamy butter bath and some salt and pepper. Unlike regular green cabbage, crinkly savoy grows with looser, more delicate leaves which still maintain their bite after cooking. Though the core is edible, it's much denser than the leaves and cooks more slowly. Cut it out and discard, or finely slice it so that it cooks at the same pace as the shredded leaves. Half a cabbage will do for this recipe; keep the other half wrapped in plastic in your fridge, where it will last in your crisper for up to 2 weeks. Serve this dish over rice and top with a fried egg for a simple weeknight meal, or enjoy alongside a roast to balance textures and flavors. Use leftovers for bubble and squeak or add to your weeknight stir-fry for extra flavor and texture.
Colcannon (Mashed Potatoes and Cabbage)
Colcannon is a comforting Irish dish of fluffy mashed potatoes mixed with tender cabbage or kale, often with scallions and usually with plenty of butter. While it has become a tradition to enjoy colcannon on Samhain, an ancient Celtic festival from which Halloween is drawn, it's also a fine dish to celebrate any Irish holiday, including St. Patrick's Day. For Samhain, treasures would be buried in the dish; depending on what you found in your portion, your fortune for the coming months would be revealed. In some cases, a ring suggested marriage, while a coin promised future wealth. Use russet potatoes for a fluffier mash or Yukons for a creamier texture. Omit the cabbage and kale entirely and you've got a different Irish classic: champ! Fry tablespoons of leftover colcannon the next day for wonderful potato pancakes to serve under a runny egg.
Roasted Kabocha Squash
Naturally sweet kabocha squash takes on a caramelized richness when brushed with maple syrup and coconut oil and roasted. The flavorful dish is equally at home alongside a holiday roast, on a bed of whipped ricotta or atop a grain bowl. Coconut oil works exceptionally well here, adding a subtle nuttiness and sweetness that other oils lack, though vegetable oil will work too. Best of all, the kabocha skin is edible so no peeling required. Don’t forget to save those seeds for roasting.
Roasted Brussels Sprouts and Tofu With Chile Lime Dressing
Roasted brussels sprouts and tofu come alive when tossed with this sweet and spicy nước chấm-inspired chile lime dressing. The crispy edges of the sprouts and the firm texture of the tofu provide a perfect contrast to the tangy, umami-rich sauce. Pile on the soft herbs such as Thai basil, mint and cilantro, which add freshness and aromatic complexity to the dish. Serve alongside steamed rice for a flavorful and satisfying weeknight dinner that balances textures and tastes in every bite. For added crunch and flavor, top with chopped peanuts and crispy fried shallots. If you crave more heat, don't hesitate to add a generous serving of sriracha to kick things up. To make this vegetarian, swap out the fish sauce for a vegan one, or add tamari to taste instead.
Pão de Queijo (Chewy Cheese Buns)
Brazil's pão de queijo stands out among Latin American cheese breads for its simplicity and irresistible chewiness. The secret lies in tapioca starch, extracted from cassava root (also known as manioc or yuca) native to Brazil, which gives these buns their distinctive texture. Pão de queijo is traditionally made with queijo minas, a cow’s milk cheese with a mild flavor, plus sweet or sour tapioca starch (or both), but this adapted version uses more readily available cheeses and omits the sour tapioca starch without compromising that addictive chewy texture. The straightforward nature of this recipe is a great way to highlight your favorite cheese's flavor. While pão de queijo is traditionally enjoyed on its own, the optional tangy, sweet-heat guava dipping sauce pairs perfectly with it, offering a Caribbean twist on that classic guava and cheese pairing. You can freeze the buns for future meals and bake them off as needed, as they are best eaten the same day they are baked.
Alegrías (No-Bake Amaranth Bars)
Alegrías, which means "joys" in Spanish, are a delightful Mexican treat with a rich history rooted in Mesoamerica. These sweet, crunchy, no-bake snack bars get their name from the way amaranth seeds "jump for joy" as they pop in a hot pan, and also from the traditional harvesting method of jumping and dancing on plants to release seeds. Originating in the barrios of Xochimilco, a Mexico City borough famous for its ancient floating gardens, alegrías showcase the versatility of amaranth, a drought-resistant plant cultivated for thousands of years. In this recipe, honey, dried cherries and cinnamon combine with anise seeds to give a distinctive licorice flavor that adds depth to the sweetness. Pop your own amaranth if you don’t mind a few kernels jumping for joy out of your pan, or use store-bought puffed amaranth for a quick and easy lunchbox or deskside treat.
Mushroom Poblano Tacos
Tacos are always a good idea on a weeknight. They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables. Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón. It's easy enough to make your own sazón spice blend, but you can also find many store-bought options containing some combination of cumin, garlic, turmeric, coriander, pepper and annatto or achiote. If using a blend with salt, reduce the amount of salt listed in the recipe. If using store-bought tortillas, look for those with as few ingredients as possible, as they tend to have the best flavor. These tacos are served in the pan, tableside, with whatever toppings you have on hand for a quick, casual weeknight meal that's sure to inspire many variations. Serve any leftovers scrambled with eggs for a delicious breakfast the next day.
Sweet Corn Tamales
Tamales are a traditional Mesoamerican food enjoyed for millennia across the Americas and the Caribbean. The practice of wrapping food in leaves for cooking is found worldwide for good reason: It’s both convenient and delicious. While tamales have a reputation for being labor-intensive, these four-ingredient sweet corn tamales simplify the process, employing every part of the ear — husk, kernel, cob and silk — and don't require a separate filling. Instead, the flavor of sweet corn stands on its own, making these tamales achievable on a lazy weekend morning. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), these tamales are versatile. Serve them with savory toppings like Mexican crema, salsa macha and/or roasted peppers. Or, lean into their sweetness and top with Greek yogurt, berries and a drizzle of honey. If wrapping and steaming tamales feels daunting, try the oven method.
Baked Sweet Corn Tamal
This baked tamal uses the husks, silks and kernels from fresh corn to infuse maximum corn flavor into a golden, butter-rich loaf. Out of the oven, the inside of this tamal is custardy soft, gradually firming up into a delicious, sliceable delicacy as it sits. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), this recipe celebrates the pure, unadulterated taste of farm-fresh corn that can be served with either sweet or savory toppings. Prepare a spread with Mexican crema, crunchy salt, salsa macha and/or roasted poblano chiles. Or for a sweeter option, top with Greek yogurt, fresh berries and a drizzle of honey. Leftovers can be cubed and fried in butter or olive oil for croutons, or used as a base for a sundae topped with vanilla ice cream and crunchy sea salt. If you want to try your hand at wrapping tamales, try Sweet Corn Tamales which use the same masa and fresh corn husks. These are steamed instead of baked, employing a cooking method that has stood the test of time across cultures and continents.
Sweet Corn Carbonara
Of carbonara, the chef Michael Serva writes, "[it's] an infamously specific alchemy with fighting words around any sort of modification. Always with guanciale, never bacon. And the addition of peas is likely to have you ducking thrown furniture anywhere near Rome." Perhaps it's the 6,000 miles between Rome and Marfa, Texas, that emboldens Mr. Serva, who co-owns the Italian deli Bordo with his wife Hannah Texie Bailey, to reimagine classic carbonara. He uses finocchiona salami ends that no longer fit in the meat slicer in place of guanciale, and adds in-season sweet corn to the mix. True to Mr. Serva's waste-not philosophy, he utilizes every part of the corn too: kernels in the dish, cobs to flavor the pasta water, and silks as a sweet and surprising garnish. This approach results in a luscious carbonara punctuated by summer sweet corn, making it a perfect dish for late summer and early fall. While finocchiona salami and Calabrian chile paste are well worth sourcing, any salami or chile paste you have in your refrigerator work well here too.
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.