About a month ago,  Benjamin "El Elotero" Ramirez was threaten on the street, had his food cart turned over by a man walking down the street and caught everything on video.  It was hard to watch the video. I must admit that when my husband first told about it, I didn't want to see it.  I didn't want to believe something like that had happened.  When I finally watched it,  I was filled with rage, and sadness at the same time.  But I also felt  extremely proud of the Benjamin for stepping up to that man who flipped his elote cart over.  What Benjamin did, took a lot of courage.  Everyday people get attacked, violated and taken advantage but those who have a false sense of superiority.  I am so happy Benjamin had the courage to not only record the incident, but to also share it on social media amidst our political climate.  The video of course went viral and after only a few hours, El Elotero had thousands of people behind him, supporting him.  

If you heard of or watched the video, I encourage you to also make a donation to his GOFUNDME page.  Donate a few dollars to Benjamin, one dollar can mean the world to him.  You gotta give to get. 

In the meantime, here is a little Elote recipe I created a few weeks ago with our Guelaguetza mole! Enjoy and please remember to tag me @bricialopez and #moleandmore if you recreate any of my recipes.  I LOVE seeing your pics on Social Media! 

MOLE STREET CORN

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.

3. In a blender, blend butter, lemon juice, lemon zest and dash of salt

4. Peel down the husks. Rub each ear of corn with lemon, plus the butter/mole mixture

5. Serve immediately, sprinkled with cotija cheese

INGREDIENTS:

• 2 ears corn, unhusked

• 3 tablespoons unsalted butter, room temperature

• 1 tablespoon mole coloradito

• 1 lemon, its juice plus its zest

• salt

• 1 lemon

• 1/4 cup grated cotija cheese

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To continue with our Northgate Lent-Recipe series, this week I cooked up stuffed zucchinis (aka, calabasitas rellenas).  The dish is vegetarian, very easy to make and looks super fancy once plated.  This is perfect to make when you have friends come over and want to look like you spent hours in the kitchen.  I made a batch before having my super mama squad come over and they all complemented me on how delicious and fancy the dish looked.  Again, it really is super easy to make.  I recommend keeping the calabasitas in the oven and removing from the oven just a few minutes before your guests arrive.  Also, try panko breadcrumbs if you can, it will give the dish just a little extra crunch. 

provechito! 

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CALABASITAS RELLENAS

INSTRUCTIONS:

1. Slice zucchinis in half and use spoon to scoop out the flesh. Set flesh from all zucchini aside.

2. Boil water in a pot and throw in zucchinis for 3 minutes. Make sure zucchinis are fully covered.

3. Remove zucchini from boiling water and set them aside.

4. Chop zucchini flesh you had set aside. Place in mixing bowl. Set aside.

5. Place saucepan with olive oil over medium heat. Once warm, sauté garlic and onion for 4 minutes. Add chopped zucchini flesh and cook 2-3 minutes.

6. Remove mixture from heat and set aside. Throughly mix in bread crumbs and egg.

7. Preheat oven to 350°F.

8. Stuff zucchini halves with sautéed mixture and top with cheese.

9. Place zucchini in baking dish and bake for 15 minutes, until cheese is melted and browned.

10. Boil tomatoes, garlic, and onion for sauce. Once softened, blend tomatoes, onion, garlic, olive oil, salt and pepper.

11. Serve stuffed zucchini with sauce.

INGREDIENTS

• 4 zucchini

• 1 cup of shredded El Mexicano mozzarella

• 1 garlic clove, minced

• 1 ½ tbsp. of onion, finely diced

• ¼ cup of bread crumbs

• 1 egg

• 1 tsp. of fresh parsley, finely chopped

Sauce

• 3 medium tomatoes

• 1 garlic clove

• ¼ white onion

• ½ tbsp. olive oil

• Salt

• Pepper

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HI!  Hope all of you are having a great first quarter of 2017.  Yes, an entire quarter of the year is almost coming to an end! Can you believe?  It has been a great few months for me with so many new exciting projects and partnerships.  One of the partnerships that I am most excited about is the one between my Super Mamas and Northgate Markets.  My sister and I came together to create a variety of recipes featuring items you can easily find at any of their stores.  If you live in Southern California, then Northgate isn't a stranger to you.  They have been my favorite grocer for over a decade and partnering with them was a dream come true.  Stay tuned for more lent -inspired recipes and videos in the weeks to come.  Or visit our Super Mamas Blog, where we have them all in one place for you, including a custom Lent-inspired grocery list.  

In the meantime enjoy these tacos. They really are killer and perfect for any taco Tuesday.  I also highly recommend you make extra of the crema and keep it in the fridge to use it as a dip with pretty much anything you want.  

Provecho! 

Tacos de Pescado 

INSTRUCTIONS 

Lime Crema:

1. In a small bowl, whisk together all the crema ingredients. Set aside.

Slaw

1. In a large bowl, combine all the slaw ingredients. Set aside.

Tacos:

Preheat oven to 425°F.

In a small bowl, combine and whisk together the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper.

Dip the fish into the bowl and evenly coat with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.

Bake for 9-10 minutes until the fish is flaky when tested with a fork.

Transfer the fish into a plate and break into smaller pieces using a fork.

Heat the soft tortillas according to the directions on the package.

Divide the fish evenly onto the tortillas.

Top each taco with sliced avocados, lime cream, and ¼ cup of the slaw. 

INGREDIENTS:

Lime Crema:

• ¼ cup sour cream
• 3 tbsp. mayonnaise
• 1 tbsp. fresh lime juice
• zest from half a lime
• ¼ tsp. salt

Slaw

• 2 cups cabbage, thinly chopped
• ¼ cup cilantro, chopped
• ½ green onion, sliced
• 1 clove garlic, minced

Tacos:

• 2 tbsps. vegetable oil
• 1 tbsp. lime juice
• 2 tsp. ground cumin
• 2 tsp. paprika
• 1 tsp. ground coriander
• ½ tsp. red pepper powder
• ½ tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 1-pound of tilapia
• 8 (6-inch) soft taco tortillas
• 1 avocado, sliced

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