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You are viewing Cooking In Spanglish

Cooking in Spanglish is an extension of our bi-cultural existence: our recipes are influenced by our American and Mexican cultures and traditions. As any Spanglish Girl will tell you, we have the best of both “worlds,” and that is especially true when it comes to food.

So whether it is learning to cook traditional Mexican and American food or just Mexican-American food, Spanglish Girl has you covered!

Spanglish Girl’s Famous Chocolate Chip Cookies

For years, I tried to conquer the perfect chocolate chip cookie recipe.  I’m not joking: for years!  My quest started in high school, when I would ask all my gringa friends for their recipes.  In the end, I would discover the perfect recipe on my own, by accident (aka fate).

It was during one of my yearly Christmas bake-a-thons, at my casita, when I forgot to bring the butter to room temperature, so I had to melt it… and surprise! I got the …

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El Cucuy Dulce de Leche Cookies

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With Halloween approaching soon, I thought it would be fun to create a cookie named after my biggest childhood fear: el Cucuy! In creating the cookie I had to channel my inner child to brainstorm what cucuy’s should taste and look like. I settled on the idea that El Cucuy was likely green and had two creepy beady eyes.  As for taste, I liked the idea of Dulce de Leche, a signature Latino flavor.

Happy baking!

Ingredients: …

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Cocktail de Camaron Caliente

067I always had the idea of a shrimp cocktail as a cold dish, that’s until I tasted it as a warm dish at my mother-in-law’s house and realized it’s so much better.  See for yourself–enjoy!

Cocktail de Camaron Caliente:

(Serves 4 and allows for second servings)

12 Roma tomatoes cut into small squares

1 large onion chopped

One bush of cilantro

36 oz.  small shrimp pealed, tail off, and raw (you can …

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Maria’s Pozole Blanco



Pozole Blanco is an old-fashion Mexican comfort food that consist of a rich broth, pork, hominy, and optional toppings. The toppings used to flavor pozole can be a pepper based salsa, veggies, salt, and/or lemon. The recipe I share below,  I adapted from my mother-in-law’s version, which was common in the region where she was from in Mexico. There are lighter versions of pozole with different meats and flavors, but this one is my family’s all-time favorite–It’s a hearty …

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