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JONATHAN PORTILLA posted an update 11 months ago
#MexicanChallenge
i present four dishes a burrito stuffed with ground beef and bean paste accompanied by guacamole and pickled onions, tacos de canasta, a quesadilla and a cochinita pibil taco, are my first steps in Mexican food.
#MexicanChallenge
presento cuatro platos un burrito relleno de carne molida y pasta de frijol acompañado de guacamole y cebollas encurtidos, tacos de canasta, una quesadilla y un taco de cochinita pibil, son mis primeros pasos en la comida mexicana.
Translated from Spanish
sandy_7615, Lana Mihajlović and 2 others4 Comments- View more comments
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Shaine Lewis posted an update 11 months ago
My speculoos baked cheesecake.
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Chris Goddard posted an update 11 months ago
Skeleton charcuterie with Mummy Jalapeno Poppers for Halloween 2025.
Prosciutto weapped cream cheese, cheddar cheese, bacon and scallions skull, baby back ribs, roasted red bell heart, spiral hot Italian sausage intestines, pulled pork with Brown Sugar Bourbon BBQ Sauce flesh and Jalapeno Poppers Mummies stuffed with bacon, cream cheese and…
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Jorge González Vidal posted an update 11 months ago
Terrifying spiders!!!!!
Fun spiders made with chocolate brownies and licorice legs.
Happy Halloween!!!! 👻🎃🕷️🕸️
Arañas terrorificas!!!!!
Divertidas arañas hechas con brownies de chocolate y con patitas de regaliz.
Feliz Halloween!!!! 👻🎃🕷️🕸️
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Maloles Muñoz posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Dulce de Calabaza 2.0
#MexicanChallenge
Profile: Amateur
I told you I would make a 2.0 version of Dulce de Calabaza and here it is. Paloma Ortiz’s recipe from the Dia de Muertos Mexican Cooking course that I made in my first proposal but with a totally different twist in its presentation.
After making the original recipe, I set aside a little bit…
Level:
Executive Chef
Dulce de Calabaza 2.0
#MexicanChallenge
Perfil: Amateur
Os dije que haría una versión 2.0 del Dulce de calabaza y aquí la tenéis. La receta de Paloma Ortiz del curso Cocina Mexicana del Dia de Muertos que hice en mi primera propuesta pero con un giro totalmente diferente en su presentación.
Después de hacer la receta original, aparté un…
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Brussels sprouts with bacon 🥓 and some grated cheese 🧀
Lately I have the feeling that, unless you go to more specialized stores, the general stores have little variety. Little variety of everything: of fish, of vegetables, of meat….
And I have the feeling that there are trendy foods and others that go out of fashion and get lost. For…
Level:
Executive Chef
Coles de Bruselas con bacon 🥓 y un poco de queso 🧀 rallado
Últimamente tengo la sensación de que, salvo que vayas a comercios más especializados, los generales tienen poca variedad. Poca variedad de todo: de pescados, de verduras, de carne…
Y tengo la sensación de que hay alimentos de moda y otros que pasan de moda y se pierden. Por ejemplo,…
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Jennifer Anderson posted an update 11 months ago
Hey friends! Look at these beautiful zucchinis I found at the market today – couldn’t resist the colors 😍
I’m still a beginner in the kitchen, so… what’s recipe would you recommend?
I’m open to ideas! I’m in LOVE with them LOL
Hey friends! Look at these beautiful zucchinis I found at the market today — couldn’t resist the colors 😍
I’m still a beginner in the kitchen, so… what’s recipe would you recommend?
I’m open to ideas! I’m in LOVE with them LOL
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
A Sweet Tribute to Día de Muertos
#MexicanChallenge
Profile: Amateur
As the Day of the Dead (Día de Muertos) approaches, my kitchen has been filled with colors, aromas, and stories from Mexico.
This challenge truly led me on a delicious journey. One that connected tradition, emotion, and a pinch of magic. It’s truly inspired me to dive deeper…
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Estefania Lozano Ragel posted an update 11 months ago
Level:
Sous Chef
Today I made a delicious orange sponge cake, while I was baking it, the house was impregnated with the smell of orange, a soft and delicious aroma.
Level:
Sous Chef
Hoy he hecho un delicioso bizcocho de naranja, mientras lo horneaba, la casa se impregnaba con el olor a naranja, un aroma suave y delicioso.
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Vegetable tempura.
Crunchy and rich in air fryer
Very cold water, flour and a touch of salt.
Make the soft cream with the water and the flour, coat the vegetables in it to taste and fry in abundant oil or in air fryer
Level:
Executive Chef
Tempura de verduras.
Crujientes y ricas en air fryer
Agua muy muy fría, harina y un toque de sal.
Hacer la crema suave con el agua y la harina, rebozar en ella las verduras al gusto y freír en abundante aceite o en air fryer
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Luis Francisco Skupieñ posted an update 11 months ago
Rice and vegetable omelette, a pesto of green onion, sweet potato leaves, walnuts and olive oil; oxalis flowers and nasturtium petals…
“Tortilla” de arroz y vegetales, un “pesto” de cebollita de verdeo, hojas tiernas de batata, nueces y aciete de oliva; flores de oxalis y pétalos de capuchina…
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Georgina Castañón posted an update 11 months ago
#MexicanChallenge
Día de Muertos Mexican Cuisine – Paloma Ortiz (Excellent course… everything goes well)Pumpkin en tacha is easy, but you do have to pay attention when it starts to caramelize.
that’s delicious!#MexicanChallenge
Cocina Mexicana del Día de Muertos – Paloma Ortiz (Excelente curso… todo sale bien)La calabaza en tacha es fácil, pero sí hay que prestar atención cuando empieza a caramelizarse.
¡Eso sí, delicioso!
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surajihm1989-d18e40 posted an update 11 months ago
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Georgina Castañón posted an update 11 months ago
11 months ago (edited)
#MexicanChallenge
Cocina Mexicana del Día de Muertos – Paloma Ortiz (Excelente curso… todo sale bien)
Chocolate – Este sí me costó trabajo… no esponja con el molinillo (supongo tienes que tener mucha práctica) – Use la maquinita de hacer cappuccino con leche y no agua:)
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Hafsa monica posted an update 11 months ago
11 months ago (edited)
#Bangladesh🇧🇩
Fudge cake….
@Sugar&Salt
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