Since I have visited and befriended many Mexican restaurants around Southern California, I’ve been lucky to try many regional and trial dishes. Which in turn, led me to create the recipe that won the opportunity to do a cooking video with Del Real foods, named Morisqueta Crostini. From those experiences, I was able to “mashup” and create this recipe for the Del Real Food’s Blogger Recipe Challenge called Mulitas Ahogadas. It was a combining of both a Mulita (mini quesadillas that are made with Street Taco Tortillas), and a Torta Ahogada (a sinfully delicious pork carnitas sandwich that is literally dunked into a “bath” of spicy red sauce made with Arbol Chiles) that led to the rising of this decadent creation. Aside from those two main ingredients, I also added Salsa Criolla (Peruvian-style pickled red onions), Habanero Escabeche (Habaneros in a mildly sweet pickling liquid), avocado, shaved Cotija cheese, and garnished with cilantro.

Over the weekend of May 27th, I teamed up to do a pop-up with a local favorite food truck, Carnitas El Momo, to get people’s reaction to my creation. I was humbled to have quite a few people show up and love the dish including the owners of Primera Taza, and the creative genius behind Tacocidal Tendencies.

So if your mouth is watering as much as mine has been writing about this recipe, please go to your local markets like Vons, Ralphs, Albertson’s, or Costco to buy the ingredients and try this recipe in your home and send me any feedback you might have for me. While you’re at it, please take the time to vote for the recipe in the link below. The cool thing about it is, that they let you vote once per day! And to inspire you my friends to vote, if my recipe wins, I will randomly pick a group of up to 10 voters that I will cook the recipe for! So, please, share with all your friends through Facebook (use the hash tag #DRFRecipeChallenge), and vote as many times as you can! Any and ALL votes/help is sincerely appreciated!

Mulitas Ahogadas


Al Pastor Taco Kit; Salsa De Molcajete Roja


Mini Al Pastor quesadillas “drowned” with a mild red sauce


Serves 3


30 Minutes/15 Minutes


  • 1ea package Del Real Foods’ Al Pastor Taco Kit (reserve salsa roja for Ahogada Sauce)
  • 10oz Queso Oaxaca (Mexican melting cheese), grated


SALSA CRIOLLA (Pickled Red Onion)

  • 1ea Red Onion, thinly sliced (julienne)
  • 1cup Rice wine Vinegar
  • 1/2cup Lime Juice



  • 5-7ea Habanero Chiles, thinly sliced rounds
  • 1/2cup Rice Wine Vinegar
  • 3Tablespoons Honey



  • 1ea package Del Real Foods’ Salsa De Molcajete Roja
  • 14oz Diced Tomatoes, canned


  • 1ea Avocado, sliced
  • 1/2cup Cilantro, leaves whole/picked
  • 8oz Cotija Cheese
  • 4fl.oz. Vegetable Oil
  • A/N (As Needed) Salt, Kosher




Place Del Real Foods’ Salsa De Molcajete, canned tomatoes, and the salsa roja from the taco kit in a pot at medium low heat to reduce. Once it has reduced by 1/4th, blend until smooth consistency, and set aside. * Place the Al Pastor meat to cook on medium heat, stirring occasionally until the liquid evaporates. Remove from heat and set aside.



Thinly slice the red onion, and place in a non-reactive bowl. Combine 1 cup of Rice Wine Vinegar, 1/2 cup lime juice, and 1/2 teaspoon of salt with the onions, cover, and set aside for at least 10 minutes.


Habanero Escabeche

Thinly slice the habaneros in rounds and place in a non-reactive bowl. In a small pot, place the 3 Tbsp of honey, 1/2 cup of Rice Wine Vinegar, and bring to a boil. Once the mixture boils, remove from heat and pour on top of the chiles. Set aside uncovered for at least 10 minutes.


Mulita De Al Pastor

On a griddle or cast-iron pan, add 2 Tbsp of oil and place a tortilla on the oil. On top of the tortilla spread about 2 Tbsp of Queso Oaxaca, crumble 1Tbsp of Cotija on top, add 2 heaping Tbsp of Al Pastor meat. Top the meat with 1 Tbsp of Queso Oaxaca, and place another tortilla on top. When the bottom tortilla gets crispy, flip over with a spatula and crisp the second tortilla.


Mulitas Ahogadas

  1. Cut the mulitas in half and place them in a criss cross pattern on the plate.
  2. Ladle the sauce on top of the mulitas.
  3. Grate about 1 Tbsp of Cotija cheese on top.
  4. Place two slices of avocado on top of each mulita.
  5. Place a spoonful of the onions on top of the avocados.
  6. Top with a few slices of habaneros, and garnish with a couple cilantro leaves on top. Enjoy!

Layered Panna Cotta Recipe: #Choctoberfest Sponsored by Imperial Sugar


I was lucky enough to be able to participate in the first ever #Choctoberfest that was primarily sponsored by Imperial sugar. To participate, they generously shipped out cases of sugar to dozens of bloggers so we can create ever amazing chocolate recipes using their products and even adding prizes to give away to our readers. For this, as a thank you, I am doing my layered Panna Cotta recipe for ALL to try at home. I hope everyone loves it as much as this Chonchudo does.

YIELDS: 6 SERVINGS | Prep Time: 15 minutes | 3 hours total

  • 9 fl.oz.                     Whole Milk
  • 2 Tablespoons      Unflavored Gelatin, Powdered
  • 5 cups                    Heavy Whipping Cream
  • 1 cup                      Imperial Brand Sugar, Granulated
  • 1/2 teaspoon         Salt, Kosher
  • 3/4 cups                 Semi-Sweet Dark Chocolate


  • 1 package each    Raspberries, and Blackberries (rinsed, and dried)
  • 6 each                    Sprigs of fresh Mint



First, start by adding the gelatin to the milk so it can soften for about 8 minutes and set aside. Next, pour the sugar, salt, and cream into a sauce pan and heat on medium low until the sugar dissolves. Once the sugar has dissolve in the cream, add the milk/gelatin mixture and heat until the gelatin melts but the mixture doesn’t boil, which will take about 5 minutes.

Remove from heat and separate the mixture into two bowls. In one of the separated mixtures, add the chocolate and mix until the chocolate has melted. In the second mixture, add 1 tablespoon of vanilla extract.

Pour 1/2 cup of the Chocolate mixture into glass containers and let it cool to set.

*PRO TIP- To rapidly set the chocolate layer, place the containers in the freezer on a leveled surface for about 15-20 minutes.

Once the mixture has set in the glass, ladle in the vanilla mixture on top of the chocholate panna cotta and let it set, which will take about 2 hours.

*PRO TIP- To make sure there are no messes, lightly press the ladle to the inside of the glass and pour the vanilla mixture in slowly to make sure nothing runs or mixes.

To serve, spoon in fresh berries (raspberries, blackberries) and add a fresh mint leaf as garnish and enjoy!


The PinterTest Kitchen: #Choctoberfest 2015 Sponsored By Imperial Sugar Plus Giveaway!


I am beyond excited today, because it is October 5…. and that means it is the first day of #Choctoberfest! 😀


#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?


Here’s what this event is all about!


#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!


You can find Imperial Sugar on Pinterest, Facebook, Instagram, and Twitter amongst other sites. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.


Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

  • Chocolate Mint Essential Woman Omega Swirl and Chocolate Silk Greens from Barlean’s.
  • Hemp seed prize pack (hulled hemp seed, toasted hemp seed, hemp seed oil, and hemp protein powder) from Just Hemp Foods.
  • Divine Chocolate gift set (15 flavors of chocolate bars!) from Divine Chocolate.
  • Pure Chocolate Lovers Supreme gift box from Pearson Farm.


We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.


Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!


To enter, click the link right here=> a Rafflecopter giveaway







Hi everyone, I’m excited to let you know that I have entered the Del Real Foods Recipe Competition! I have entered two recipes into the competition:



I hope you could take a quick second to follow the link below to vote for either one of these recipes. The cool thing about it is, that they let you vote once per day! And to inspire you my friends to vote, if my recipe wins, I will randomly pick a group of up to 10 voters that I will cook the recipe for! So, please, share with all your friends through Facebook (use the hash tag #DRFRecipeChallenge), and vote as many times as you can! Any and ALL votes/help is sincerely appreciated!

Here is the link:

Win A Pair Of Tickets To: BIG BITE BACON FEST

Big Bite Bacon Festival

EVENT WILL BE SATURDAY, AUG 1st; AND SUNDAY, AUG. 2nd. Photo courtesy of Big Bite Events.

I am happy to announce that I am partnering up with Big Bite Events this year to raffle away a pair of tickets (for one G.A. session on either day) to their 2nd Annual Big Bites Bacon Fest that will be held alongside the Queen Mary (includes free self-guided tour of the Queen Mary while at the festival). If you would like to purchase your own tickets, the prices range from $40-80 (a price well worth it, considering all the food that you will eat; beer is sold separately). The events which started last year as a one day event, has grown to become three massive 3-hr sessions over two days, which includes VIP entrances, and wristbands for beer tastings.

Some of the AMAZING restaurants/food trucks that will be there, include:

* Dia De Los Puercos

* Ragin Cajun Cafe

* Slater’s 50/50; and

* The Old World German Restaurant


Also, some of the breweries that will be on deck are:

* Lagunitas Breweing Co.

* Allagash Brewing Co.

* Angel City Brewery; and

* Bootleggers Brewery


SO . . . If you would like to win a PAIR of tickets for one session on either day, all you have to do is:

1) Like the Big Bite Event FB page

2) Like/follow The Chonchudo Files; and

3) Share this post on Facebook, tag 2 friends & commment with #BigBiteBaconFest, and #ChonchudoLove


*The contest will run from now until July 26th, the WINNER will be announced on July 27th!

Contest: Win “The Ultimate Beer Lover’s Happy Hour” by John Schlimm

The author of The Beer Lover’s Cookbook now brings you the ultimate party-in-a-book. John Schlimm’s new book, The Ultimate Beer Lover’s Happy Hour will take you to a whole new level of tipsy gratification by bringing some of the best bar snacks and beer cocktails straight into your kitchen.

Whether you’re looking to host the next bash or simply create your own happy hour at home, this all-in-one entertaining guide, The Ultimate Beer Lover’s Happy Hour,  will help you turn every bite into party night!

Want to win the book?

Here’s what you need to do:

  1. Try the recipe of the week.
  2. Take a photo of your creation.
  3. Post it on The Chonchudo Files with hashtag: #BeerLoversHH

This week’s recipe: 8/25 – 8/29

Eggplant & Portobello Pasta

Class up pasta night by adding sautéed eggplant and Portobello to your penne pasta, along with a nice dose and pairing of a slightly toasty Vienna Lager, mellow Golden Ale, or classic American Wheat Ale.

Pair with: Vienna Lager, Golden Ale, American Wheat Ale

  • 1⁄2 cup extra-virgin olive oil
  • 4 to 6 Portobello mushroom caps, gills scraped, sliced into bite-size pieces
  • 1 medium white eggplant, peeled and diced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup beer of your choice, preferably the same beer you’re pairing with the dish
  • 1⁄2 teaspoon dried rosemary
  • 1 cup frozen peas, thawed
  • 1 pound penne pasta, cooked according to the manufacturer’s directions and kept warm
  • 4 to 5 cups Parmesan cheese, grated

Heat the olive oil in a medium-size skillet over medium heat. Add the mushroom pieces and sauté for 3 minutes, stirring often. Add the eggplant, and season with the salt and pepper. Stir often and cook for approximately 8 to 10 minutes, or until the eggplant cubes become tender. Add the beer and rosemary, bringing the mixture to a boil. Cook until the liquid is reduced by half, about 6 to 8 minutes. Add the peas and simmer the mixture, covered, for 2 minutes. Stir in the pasta, cooking for approximately 30 seconds, or until the pasta is warmed through. Garnish each serving with the Parmesan cheese.

Yields 6 to 8 servings

Good Luck!! I will choose the winner by the end of the week.