Mexican crema

From atop, see five plump Poblano peppers in a radial pattern, with their tops open revealing a colorful filling of fruits and meat. They are draped in a creamy white walnut sauce and artistically sprinkled with bright red pomegranate seeds and fresh green cilantro leaves. Plated on a round, rustic ceramic dish providing a stunning contrast.

Chiles en Nogada: Stuffed Poblano Peppers in Walnut Sauce

Main Course - Mexican - May 05, 2024
From above, you'll see the bronze glazed salmon chunks scattered artfully on top of the golden crunchy tostada base. The vibrant red and green veggies add pops of color while crumbled queso fresco and a sprinkle of cilantro leaves spell out 'fresh and homemade'. A drizzle of adobo crema draws a creamy line across the dish, making it ready for the photo shoot.

Smoky Chipotle Salmon Tostadas

Brunch - Tex-Mex - May 17, 2025
From above, each dessert appears as a loose composed round: golden pineapple wedges fanned over silky white lime crema, emerald ribbons of glossy candied lettuce curled between them, scattered shards of deep green pepita praline, tiny mint leaves, lime zest, and a few amber drops of chile syrup on a matte white plate.

Candied Lettuce & Pineapple Carlota with Ancho Lime Crema

Dessert - Mexican - March 09, 2026
From above, four small cobalt-blue tostadas sit on a light platter, each layered with pale green smashed peas, snowy swirls of whipped queso, glossy dark poblano strips, thin watermelon-radish slices, cilantro leaves, and a scatter of pink pepper flakes and lime zest.

Blue Corn Tostadas with Smashed Peas, Charred Poblano & Whipped Queso Fresco

Appetizer - Mexican - March 22, 2026
From above, two shallow bowls of pale golden-green soup topped with a white crema swirl, ruby chile oil droplets, charred corn kernels, thin apricot slices, bright cilantro leaves, and a crescent of toasted pepitas for vivid contrast.

Roasted Poblano, Corn & Apricot Sopa with Pepita Chile Oil

Main Course - Mexican - May 26, 2026
From above, a shallow bowl of glossy green-sauced baby potatoes topped with fanned pink radish slices, avocado crescents, cilantro leaves, crumbled cheese, and lime wedges, with a swirl of crema and scattered pepitas for texture.

Slow Cooker Potato & Poblano Pipián Verde

Main Course - Mexican - May 27, 2026
From above, shallow bowls of shredded chicken in glossy green tomatillo sauce, dotted with charred corn and creamy white beans, topped with feathery chervil, radish matchsticks, avocado slices, and a swirl of crema beside toasted pumpkin seeds and lime wedges.

Slow Cooker Chicken with Tomatillo, Corn & Chervil

Main Course - Mexican-Inspired - July 14, 2026