Merengue, Ceviche, Huevitos: Spring Recipes from Three Latino Chefs

Flowers are blooming, school semesters are ending, and the spring heat is here with a vengeance. After what felt like a never-ending winter, spring has finally arrived! As seasons change and temperatures rise, our comfort foods go through phases as well. A warm bowl of sopita might cure a cold, but won’t satisfy a craving in 80 degree weather. That’s why we’ve asked three Latino chefs to share their favorite spring-time recipes. From meringue to ceviche, these dishes are sure to become your latest seasonal staples.

Alfredo Garcia, @freddsters
McAllen, TX

You might recognize Alfredo Garcia from his popular and heavily Mexican-influenced recipes on TikTok (@freddsters), which have amassed over 11 million likes on the platform. He is a former personal chef for MLB players and has since began sharing his beloved recipes — Elote Rangoons, Birria Egg Rolls, Mexican Hot Dogs, and more. Garcia takes staples from a variety of cultures, inserting his own Latino spin to create uniquely delicious recipes.

Mostachon as prepared by Garcia.

Mostachon (Meringue Cake)

A refreshing treat

Ingredients:

• 5 egg whites
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp cream of tartar
• 2 tsp vanilla
  2 Ritz Crackers (2 sleeves), crushed
• 1 cup pecans, crushed 
• 1 block cream cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp salt
• Mango or Strawberry, chopped

Instructions:

1. Preheat oven to 350 degrees.
2. Add egg whites to a large mixing bowl. With an electric mixer, whisk the egg whites while gradually adding in 1 cup of sugar.
3. Once the sugar is fully incorporated, add in the baking powder & cream of tartar. Full mix. Then mix in the vanilla. You should have glossy soft peaks.
4. Crush up the ritz crackers(not fully crushed, you want some big pieces) & pecans. Add them to the meringue and gently fold them into the mixture.
5. Using a spring form pan, or regular cake pan, line with parchment paper, then add in the cake mixture. Make sure to even out the top as much as possible.
6. Bake the cake for 40 minutes at 350 degrees.
7. Once baked, let it cool down completely, in the meantime, make the frosting and chop up the mango or strawberries, or both like me.
8. For the frosting, whip up 1 block of cream cheese for 1 minute, then add in the heavy cream, whip that up for another 2 minutes. Then whip in the powdered sugar. Add salt & vanilla then white for 2 more minutes.
9. Frost the top of the cake, top with the fruit of your choice & serve.
10. Cake can be served cold or at room temp.

Belinda Gonzalez, @homemade_always
Los Angeles, CA

Based is LA, Belinda Gonzalez is a Mexican-American recipe developer, food blogger, and mom with over 350k followers across her socials. Gonzalez shares home-style recipes inspired by her culture, keeping her heritage and family at the root of all the delicious foods she creates. Her TikTok has amassed over 15 million views, with some of her most popular videos being traditional Mexican favorites like Tamales and Mole Poblano. Sharing recipe videos of nostalgic dishes (usually accompanied by latin jams) has made Gonzalez a beloved creator en la cocina.

Huevitos en Salsa as prepared by Gonzalez.

Huevitos en Salsa

A family favorite

• 5 Roma tomatoes
• 3 garlic cloves
• 2-3 serranos
• Half a small white onion
• 2 tablespoons oil
• 4-5 whole eggs
• Cilantro
• Refried beans
• Queso fresco
• Flour tortillas
• Salt to taste
• Pepper to taste

Instructions:

For the Salsa:

1. Roast tomatoes, garlic cloves, serranos, and onion on a comal.
2. Add to blender with a splash of water and salt to taste.
3. Blend until smooth and Set aside.

For the Eggs:

1. To a bowl add eggs and mix with a fork until scrambled.
2. In a hot pan add oil, eggs, salt, and pepper. Try not to scramble the eggs. With a spatula move the eggs  to the center of the pan, creating somewhat of an omelet.
3. When eggs are soft add the salsa. Simmer for a couple minutes.
4. Sprinkle cilantro and enjoy!

Alejandra Tapia, @nanajoe19
Visalia, CA

Originally from Puerto Vallarta, Mexico, Alejandra Tapia a.k.a Nana Joe, currently resides in California. The TikTok sensation has grown a cult following from her various cooking series on the platform. From making her husband’s lunch to Lizzo’s Christmas dinner, Tapia’s heavily Mexican-influenced recipes are watched and enjoyed by millions around the world. Her latest ceviche recipe is perfect to enjoy on a sunny day by the pool or even curled up on the couch.  

Ceviche as prepared by Nana Joe.

Ceviche de pescado

A sunny day classic

• 2lbs of ground swai
• Basa or rock fish
• 12-15 juicy limes
• 2 shredded carrots
• 6 roma tomatoes
• 1 red onion
• 2 jalapeños
• 2 cucumbers
• 1 bunch cilantro
• 3 avacados
• 1 mango
• Salt and pepper to taste
• Tortilla chips or tostadas

For the topping:

• Ketchup
• Chipotle Mayo ( blend mayo with 2-3tbs chipotle in adobo, salt and pepper to taste)

Instructions:

1. Squeeze all your limes, add it to the fish along with your salt, pepper and shredded carrots. Make sure the fish is completely covered with lime juice.
2. Set in the refrigerator for 45-1hr.
3. Finely dice all your veggies/fruits except the avocado.
4. Once fish has “cooked,” incorporate veggies/fruit.
5. Add to tostada, slice some avocado slices on top, drizzle with a little ketchup and chipotle Mayo (optional) or salsa huichol and enjoy!