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!

The post Merengue, Ceviche, Huevitos: Spring Recipes from Three Latino Chefs appeared first on Latina.

Beatriz Santiago, @cookingconbeatriz
Boston, MA

Born and raised just outside of Boston, Beatriz Santiago began cooking when she was a teenager and her foster mother taught her how to make authentic Puerto Rican dishes. Fifteen years later, she now shares her passion for food as @cookingconbeatriz with tens of thousands of Tiktok and Instagram followers. An advocate for women who struggle with Polycystic Ovary Syndrome (PCOS), Beatriz shares recipes that promote a balanced diet without sacrificing any flavor.

Steak for Two. As prepared by Beatriz Santiago a.k.a. @cookingconbeatriz.

Steak for Two

A date night classic

Ingredients:

Steak:

• 2 lbs NY Strip Steak
• 3 teaspoons Adobo
• 6 sprigs oregano leaves
• 6 sprigs thyme leaves
• 6 tbsp land O lakes garlic herb butter
• 5-7 garlic cloves 
• 1/2 tbsp olive or avocado oil

Roasted Potatoes:

• 1.5 lbs pound baby red potatoes(cut in halves)
• 3-4 tbsp olive or avocado oil
• 1-2 tsp salt
• 1/2 tsp black pepper
• 2-4 garlic cloves minced 
• 1 tsp Italian herb seasoning 
• Mince parsley for garnish

Roasted Asparagus:

• 1 lb asparagus
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbs olive or avocado oil

Instructions:

1. Preheat the oven to 425 degrees
2. Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning. Toss well to coat.
3. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender.
4. As soon we add the potatoes in the oven let’s jumpstart season our steak
5. Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
6. Season generously – just before cooking steaks, sprinkle both sides 1 1/2 tsp each steak with adobo.
7. Now we’re just going to go ahead wash and pat dry Asparagus drizzle with oil salt and pepper. Set a side put in the oven 10-12 minutes before potatoes are done. Let it roast for 10-12 minutes.
8. We’ll start searing the steak 20 minutes prior before potatoes are done.
9. Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter. 
10. Sear steaks – add steaks and sear each side 5-7 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge). 
11. Add butter and aromatics – melt in herb butter with garlic cloves and oregano and thyme sprigs. Add more butter if needed if there isn’t enough butter. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness. 
12. Remove steak and rest 5-10 minutes before slicing against the grain. 
13. Everything is done together to enjoy hot meal for your love ones. 
14. Garnish with parsley and enjoy! 

Alfredo Garcia, @freddsters

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. Alfredo takes staples from a variety of cultures, inserting his own Latino spin to create uniquely delicious recipes.

Lemon Goat Cheese Alfredo Pasta. As prepared by Alfredo Garcia a.k.a @freddsters.

Lemon Goat Cheese Alfredo Pasta

A creamy staple

Ingredients:

• 1 lb package pasta
• 3 tbsp olive oil 
• 2 cups sliced mushrooms
• 4 garlic cloves, minced/grated
• 1 shallot, minced
• 3 tbsp butter
• 1 tbsp mushroom powder/seasoning 
• 1 tbsp lemon pepper
• 1 tsp thyme, fresh or dried
• 1 tsp crushed red pepper
• 1 tsp salt + more for cooking pasta 
• 1 tsp black pepper
• 2 cups packed spinach
• 12 oz goat cheese
• 2 lemon, 1 juiced & zested, the second for serving
• 1 cup grated parmesan 
• Pasta Water

Instructions:

1. Bring a pot of water to a boil. Once boiling, salt it & add in the pasta. Cook for 2-3 minutes less than the package instruction.
2. In a large skillet on medium high heat, add in olive oil. Once hot, add the sliced mushrooms, cook for 5-7 minutes.
3. Add in the garlic and shallots, cook for 3-4 more minutes.
4. Add in the spices & stir. Cook for 2 minutes.
5. Add in the butter and mix until melted.
6. Add in the spinach and stir until wilted. Then stir in the lemon zest.
7. Add in half of the goat cheese & mix until it’s well incorporated. 
8. Drain the pasta, save at least two cups of the cooking water and add the pasta to the spinach mushroom mixture. Toss to combine.
9. Add the lemon juice and 1/2 cup of the pasta water and mix. Then add in most of the Parmesan, leaving some for topping. Add more pasta water as needed.
10. To serve, add pasta to plate/bowl, break over more goat cheese onto each plate of pasta, squeeze of lemon juice then a sprinkle of Parmesan over the top.
11. Optional: top with toasted panko breadcrumbs. On medium heat, add butter, panko breadcrumbs, salt, crushed red pepper, and garlic powder. Cook, stirring constantly for 4-6 minutes, or until the park is browned all over.
12. Enjoy!

Omi Hopper, @CookingConOmi
Providence, Rhode Island

With an infectious smile and a catalog of nostalgic and familial dishes, Omi Hopper is the boss of her own kitchen. Her mantra is “Aqui se cocina de tó…”a sentiment clear in the variety of recipes she shares with her loyal fan base across TikTok and Instagram (@cooking_con_omi). Whether it’s Puerto-Rican classics like Gandules Guisados y Pollo Frito, or a simple Sopa de Lentejas, there’s something for everyone when you’re cooking con Omi.

Heart-Shaped Pechuga de Pollo. As prepared by Omi Hopper a.k.a @CookingConOmi.

Heart-Shaped Pechuga de Pollo

A Valentine’s Day spin on an everyday dish

Ingredients:

• 1 whole chicken breast 
• olive oil
• 1 onion 
• 1 garlic clove
• 2 Portabella mushrooms
• 1 cup Veggie Stock
• 10-12 Cherry tomatoes 
• 1 cup Heavy Whipping Cream 
• 1 cup fresh Parmesan cheese 
• Medium size Butternut Squash

Instructions:

For the Chicken:

1. Butterfly chicken breast by cutting it horizontally and slicing in half.
2. Pound to thin out and create the heart shape with a plastic wrap on top to avoid splatter.
3. Add to a grill skillet on medium high heat and flatten out with a weighted cast iron. 
4. Cook for 10 minutes on one side and about 7-8 minutes on the other.

For the Sauce:

1. In a medium size skillet, add a tablespoon of olive oil and sauteé sliced Onions and crushed garlic until translucent. 
2. Add 2 thinly sliced portabella mushrooms and 10-12 Cherry tomatoes.
3. Add Veggie stock and let it steam until all veggies are tender.About 5-7 minutes.
4. On medium heat add heavy whipping cream and Parmesan cheese. 

For the Butternut Squash: 

1. Cut your butternut squash in half, remove seeds, drizzle olive oil, and add salt and pepper to taste.
2. Cook in the airfryer at 375 for 20 minutes. 

Plate as desired. Enjoy!

The post Date Night Recipes from Three Latino Chefs appeared first on Latina.