Celebrate Las Posadas with a Delicious Mexican Breakfast

I love the Holidays for so many reasons. Spending time with my family is one of them, and another is the delicious food.  When I was growing up my family would get together days before Las Posadas to start the cooking. It was never really planned but my aunts and  mom would call each other to get together for  “el cafe.” I can still clearly hear my tias say “vengan al café,” which meant come over for a delicious Mexican breakfast. The coffee may have made an appearance but the breakfast was the main attraction.

My mom and aunts would rotate the hosting responsibilities for the breakfast get-togethers, Las Posadas and Christmas. They would gather all the kids around and tell us stories about how they celebrated Las Posadas back in Zacatecas, Mexico. They grew up very poor and going around their town attending different Posada celebrations and eating delicious treats was the highlight of their year. My mom still gets excited when she thinks about the oranges and nuts she once got in her stocking.

Las Posadas Breakfast
Las Posadas Recipes


Since breakfast with my family is one of the fondest memories that I have from my childhood, I decided to make Huevos Rancheros using both red and green salsa from HERDEZ®. This authentic Mexican meal is delicious, filling and super easy to make. I hope you enjoy it as much as I did!

You’ll need the following for each serving:

2  Corn Tortillas
2 Eggs


and don’t forget

1  Jar of HERDEZ® Salsa Verde
1  Jar of HERDEZ® Salsa Casera


Spray a pan or skillets with cooking spray and crack two eggs over the pan. Let them cook over medium heat for about 5 minutes.
Add cooking oil to medium pan and let it heat for a minute. Then add one tortilla at a time for about 30 seconds and flip over and repeat. Remove and drain or pat any excessive oil.



While your eggs are cooking and once your tortillas done, use a small sauce pan to simmer the HERDEZ® salsa of your choice ( I used both, separately). Then pour the salsa over the fried tortillas.



Once the eggs are cooked to your liking, place them over the tortillas and spoon as much salsa as you would like over them!


Mexican Queso fresco and avocado

Serve with a side of beans or rice.



SAM_1578.JPGI love the simplicity of  getting together for a meal and spending time with friends and family.  I’m super excited for my mom to tell my daughter and my cousins daughters all about the Mexican celebration of Las Posadas and for them to grow up knowing that all of the modern necessities are second to the simple things in life that bring true joy.

This meal was inexpensive and easy to prepare and I encourage everyone to visit HERDEZ® for more awesome recipes to help you celebrate Las Posadas this year.


HERDEZ®  is holding a photo contest on Instagram! The Share in the Magic of #MisPosadas contest lasts from December 7th – January 6th.

Each week, a fill in the blank question relevant to the holiday will be posted for fan to answer with a photo. Three top winners will be selected as well as honorable mentions.

Prizes are as follows:

Grand Prize: Dinner prepared by a personal chef for up to 4 people in your very own home!
2nd Place: $250 Gift Basket
3rd Place: $200 Gift Basket
Honorable Mention: Custom T-shirts

To enter,  submit a photo on Instagram with the hashtag #MisPosadas to answer the weekly fill in the blank question.

Las Posadas (translated in English as “the inns”), is a 9-day Mexican Christmas tradition based on the biblical journey of Mary and Joseph and their search of a safe place, or “inn,” to stay before the birth of Jesus. From December 16-24 each year, friends, families and neighbors participate as “innkeepers” and host a Posada at a different home each night. The evening’s host family provides traditional Las Posadas food—an essential element to the festivities.

Sopa De Rajas con Queso {Vegetarian Recipe}

Now that Fall has arrived I’ve been in the mood for soup but not just any soup. I’ve been craving sopa de Rajas in a tomato broth smothered in cheese. I’ve never had this combination before so I was worried because the last time I had an urge for something I had never had I later found out I was pregnant! Last time around it was Brussels sprouts.
Last week, I made my craving a reality. I don’t remember the measurements exactly because I was making it up as I went, but I think it went something like this!


  • Large Pot
  • Cutting Board
  • Skillet- Sorry, I don’t know the English word but get your comal out!
  • plastic bag


  • 4-5 Chiles Poblanos
  • Half of a small brown onion
  • 2 large tomatoes
  • 4 potatoes
  • salt
  • pepper
  • chicken cubes
  • oil
  • water
  • fresh Mexican cheese
  1. Wash and roast your chiles at high heat and turn them over every few minutes. Once they are blackened and soft Rajas Soup (2)remove them and place them inside a plastic bag.
  2. While the chiles are roasting cut up tomatoes into long or round slices; do the same with the onions. Set aside.
  3. Wash, peel and cut your potatoes into long slices (as if you are making fries). Set aside.
  4. Remove the chiles from the bag and peel. Make sure to cut the at the top so that seeds don’t spread. Cut into long slices and make sure all of the seeds are removed. Set aside.
  5. Pour oil into pan and add the onion, tomatoes and salt and pepper to taste. Fry until the tomatoes have turned into a paste.
  6. Add the potatoes and fry for a minute or so and then add the chiles.
  7. Add water- I can’t remember how much I added but it was about 2-3 inches above all the veggies.
  8. Add a spoon or cube of chicken bouillon- I always use Knorr Suiza.
  9. Let it boil and then reduce heat to low simmer
  10. Add cheese and cover I used mozzarella because that’s all I had but it stuck to the spoon and plate. Mexican queso fresco is best.

The soup will be ready about 15 minutes after the heat has been reduced.


P.S I’m not pregnant! Phew!!!

Easy Jaiva Ceviche Recipe

One of the first meals that I made for my husband when we were dating was tostadas de Jaiva. He had never had them before, and he just loved them! I was thrilled because this was a 30 minutes or less meal, and it costs almost nothing to make. Are you wondering que es Jaiva? Jaiva is imitation crab. Sounds kind weird but I assure you it is yummy!

Food: You will need the following items to serve four people. I do want to note that I’ve never made 2 Jaiva dishes alike, and all ingredients except the Jaiva and lemon are optional or interchangeable.

Tip: Try to have everything come cold from the fridge so that you can eat it as soon as possible!

1 lb Imitation Crabmeat
6-8 Medium Lemons
1 Quarter Raw Onion- Personally don’t like raw onion, but it definitely adds flavor to the dish
2 Medium Tomatoes (Optional) but tastes better with them!
1 cup Cilantro, Fresh (Optional)
1 large Cucumber- If you find yourself without cucumbers shred lettuce finely in exchange. It will give the dish an added crunch.
Salt, Pepper, Tapatio and Avocadoes to taste!

Gather: A large bowl, cutting board, knife, small bowl.

1.Cut the onion and place in a large bowl
2. Juice the lemons in a small bowl and remove the seeds and then add the onion.
3.Cut all remaining ingredients into same size cubes. I used to shred the jaiva by hand, but it was cold, and it would numb my fingertips, so  I stopped doing that. Cutting the jaiva in cubes is fine. Once you mix all of the ingredients together, it will shred on its own.
4. Mix all other ingredients in a large bowl.
5. Salt and pepper to taste.
6. Let stand in fridge for 15 minutes or more so that all of the juices mix but if you are really hungry you can eat it right away!

Serve over tostadas and top with lots of avocados and Tapatio sauce. You can also serve with tortilla chips for events like potlucks. Tostadas de Jaiva are a  perfect Summer dish that you can have as an appetizer or a full meal with cold cerveza on the side.

Jaiva and Modelo

Jaiva Recipe1

Mami’s get thirsty too!



Easy Vegeterian Enchiladas Recipe

A mi me encantan las enchiladas! I love enchiladas! It takes me about 2.5 minutes to devour a whole plate of them. I don’t eat them as much as I would want to because I’m a little lazy for the aftermath. If you don’t mind red fingers, then I encourage you to make some today! I’ll give you the recipe, you make them, I’ll eat them. Sale? sale. vale!
FOOD: You’ll need Tortillas (4 per person), a can of enchilada or chile sauce. I like Las Palmas for enchiladas and posole (recipe coming soon) because it tastes home made and there is no mess. It also saves you about 15 minutes of preparation. Pick 3 of your favorite veggies and a few ounces of cheese ( I usually buy queso fresco) which you can purchase at your local tiendita- Unfortunately, my local tiendita was closed this time, so I used mozzarella cheese.  You will also need sour cream as a topping.

Enchilada Prep

Gather: 1 large pot, serving plates, 1 frying pan, and your comal to heat the tortillas on. You own a comal, right?

1.Stir Fry Veggies with a pinch of salt and pepper-5-7 minutes
2.Heat the tortillas-don’t let them get too crunchy, or they’ll fall apart when it comes time to roll them
3.Heat sauce at a very low heat in a deep pot
4.Add vegetable oil to frying pan and dip your tortillas in the sauce for a few second on each side then transfer to frying pan. Fry about 30 seconds on each side and transfer to serving a dish. Don’t roll yet! You’ll burn your fingers!
5.Repeat the step for adding oil as needed.
6.Fill your enchiladas and roll. Once rolled you can add some of the warm sauce to add more sabor!
7.Top with cheese and sour cream and serve with a side salad and or rice.

Enchilada Recipe
As for the cleaning part. Well, yea. It got messy. We can talk about that tomorrow.