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Cooking with Daisy Bridging Mexican & American traditions through food & culture 🇲🇽🇺🇸✨
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12/06/2026

Some of us just have a thing for spicy food and I don't think it can be explained. 🥵

Salsa Blanca Cremosa de Chile Habanero 👇🏼
1 large onion
8 chile habanero
5 large garlic cloves
Juice of 2 oranges
Juice of 1-2 lemons
½ cup avocado oil
Salt to taste

Instructions 📝
In a skillet, fry the onion in the avocado oil until golden and soft.
Char the garlic and habaneros directly on the comal or skillet until blistered.
Add everything to the blender and blend until smooth.
Adjust salt to taste.
Pour over everything and enjoy 😊

There are things I wish I could go back and change. 💔I wish I had played more. Laughed more. Been less grumpy and more p...
10/06/2026

There are things I wish I could go back and change. 💔

I wish I had played more. Laughed more. Been less grumpy and more present with my siblings when we were kids. But the truth is, we were tired. We were carrying things we didn’t have words for yet.

Nobody showed us how to fill out the forms, make the calls, or figure out what came next. We just did it, hoping we weren’t making a mistake that would follow us.

At least by the time our siblings got there, the road was a little clearer.
I just wish someone had cleared it for us too.

08/06/2026

Mexican cuisine 🇲🇽 has always known how to make vegetables the star, and this crema is proof. Creamy, smoky, packed with fiber, and no cooking required.

Chipotle Avocado Crema 🥑🌶️
4 avocados
1 can chipotles en adobo (7 oz)
¾ cup Greek yogurt
¼ onion
3 garlic cloves
Juice of 1-2 lemons
Cilantro to taste
Salt and pepper to taste
Water to thin as needed

Blend everything until smooth. Adjust consistency with water. Store in an airtight container in the fridge.

29/05/2026

The recipe that somehow checks every box ✔️
Fresh, filling, and actually good for you!

This makes a big batch and somehow tastes even better the next day. We’ve been eating it with grilled chicken, tacos, and pretty much anything else we can find. 😅

The black beans and avocado make it surprisingly filling too so it’s been a really easy way to sneak more fiber into our week without it feeling like a health food thing.

Ingredients 👇🏼
-2 mangoes, diced
-3 small Roma tomatoes, diced
-3 large avocados, diced
-2 cucumbers, diced
-1 red onion, finely diced
-1 can corn, drained
-2 cans black beans, drained and rinsed
-Juice of 3 lemons
-Cilantro, to taste
-Salt and pepper, to taste

Directions:
Add everything to a large bowl and gently toss until combined. Taste and adjust the lime juice, salt, and pepper as needed.

Store in an airtight container in the refrigerator and enjoy throughout the week.

This one is staying on repeat in our house. I hope it earns a spot in yours too. 🫶🏽

I think writing things down is my way of making sense of life. ✍️May was busy and tender and ordinary in the best ways. ...
27/05/2026

I think writing things down is my way of making sense of life. ✍️

May was busy and tender and ordinary in the best ways.

Here’s what I want to remember from Chapter 5 🫶🏼

26/05/2026

I love red meat. Carne asada, ribs, you name it. 🥩 That is never going anywhere.

But during the week I've been leaning more toward chicken, beans, lentils — things that are easier on the budget and a little lighter for everyday cooking. On Sundays we'll make extra carne asada to carry into the week but on the days I'm cooking just for weeknights, it's been a lot of this lately.

Honey Cilantro Lime Chicken Recipe 🍗
3lbs Chicken thighs
Salt
Pepper
Paprika
Onion powder
Achiote molido
Juice of 2 lemons or limes 🍋‍🟩
Olive oil
Cilantro
2-3 tbsp honey or hot honey for spice
2 tbsp reduced sodium soy sauce
4 large minced garlic cloves

Simple, flavorful, and perfect for busy weeknights 👩🏻‍🍳

20/05/2026

Pineapple Chipotle Salsa 🍍🌶️

My mom had two salsas on rotation. Green or red. That was it. That was the law of the house and honestly I never questioned it because both are perfect for taco night.

But this one stopped me in my tracks. We're still using tomatillos, so the base is familiar, but the chipotle and pineapple take it somewhere completely different. The pineapple cuts through the heat in the best way and adds this subtle sweetness that makes everything balance out perfectly. It looks red because of the chipotles but don't let that fool you. The tomatillos are in there doing their thing. 🫶🏽

This is exactly why you never stop exploring your own cuisine. Mexican cuisine has thousands of salsas and there is always something new to discover. My mom had her two. I'm adding this one to mine.

Ingredients:
8 tomatillos
2 large slices of fresh pineapple
4 small garlic cloves
1/4 onion
1 can chipotle peppers
Salt
Cilantro

I think a lot of us grew up wanting our fathers to be softer, more affectionate, more emotionally present. But many of o...
18/05/2026

I think a lot of us grew up wanting our fathers to be softer, more affectionate, more emotionally present. But many of our fathers, especially immigrant fathers, were raised to survive before they were ever taught how to express emotion.

That doesn’t erase the hard parts of our childhood. But as I’ve gotten older, I’ve started realizing that love sometimes showed up in different ways.

In the long hours they worked.
In the birthdays they still made feel special.
In the music, the food, the family parties, and the memories they gave us along the way. 🫶🏼

14/05/2026

I think a lot of us grew up treating chamoy like candy, but homemade chamoy tastes so different once you make it yourself.

The flavor is deeper, and because it’s made with real dried fruit, it naturally has a good amount of fiber too.

I used a combination of lemon and lime juice in this batch and simmered everything together for about 30 minutes. I honestly thought boiling the citrus might make it bitter, but it actually turned out really balanced.

Ingredients 👇🏼
2 cups dried apricots
1 cup prunes
1 cup dried hibiscus
2/3 cup chile lime seasoning blend
8 cups water
Salt
Honey, coconut sugar, or your favorite sweetener (to taste)
1/4 cup lime juice
1/4 cup lemon juice

11/05/2026

Some of the best dinners happen when you stop overthinking what to make and just start using what you already have at home.

I almost made birria, but this ended up being one of those meals I know I’ll make again. The smoky morita chiles with the tomatillos turned out so good together!

Smoky Morita–Tomatillo Beef Chuck Recipe
5 lbs beef chuck
Salt
Black pepper
½ onion
1 garlic bulb
2 bay leaves

🌶 Sauce Ingredients:
10 medium tomatillos
4 morita chiles
2 ancho chiles
Chile de árbol (to taste)
½ large white onion
4 cloves garlic
Mexican oregano
3 to 4 cups of beef bone broth
Salt
Cumin

Enjoy ❤️

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