Yesi Cooks

Tis the season 🫔🎄🇲🇽
We just received our big Christmas order from Mex Grocer and are getting ready to have a serious tamalada.

We will never not post this gem of a photo 🫔
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Had a little special meal today and filmed for y’all! Coming soon 🔜
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foodie

Fall weather may or may not arrive in Rome but I’m still eating food that gives off Fall vibes 🍂🍠🎃

Can’t complain though, the weather is the freakin’ best right now! ♥️

Gallo getting down in the kitchen. Mushrooms & Broccoli with black bean sauce and Stir Fried Noodles 🍜
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Coming soon 🔜

Guy’s butter chicken is one of my favorite dishes! He marinated the chicken overnight on Friday so we could come home from our Saturday hike to make a well deserved dinner 🥘

Excuse the lighting, clearly I was too hungry to bring out the professional light 😅
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Take me back to my Mexican life, porfa! ♥️🇲🇽😭

Buonanotte 🍕

Sopita

Savory Breakfasts 🍳

🍋

Officially feeling all the things. Missing my people and missing the rancho that I hope to call home some day ♥️

Fat milanesa tacos 🌮 Follow for more recipes 🌶

Officially setting one day of the week aside for reposts to remind y’all that there are loads of recipes you may have missed 🍗
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If there’s a place that knows how to make vegan tacos, it’s Mexico 🇲🇽 leave it to to find a vegan taco stand in Mexico City 🌮

Perfect, perfect, perfect 🍹🧀🫒

The first Aperitivo in a while! Our local spot has been renovating and we finally got out to explore other options in the area. Did not disappoint! €8 each for this 💪🏽

Are you team Aperol Spritz or team Campari Spritz?

Momma’s Pollo con Crema which I renamed Pollo con Crema Enchipotlada for one of my first cooking classes!! 🥘 Some of these recipes I hold very dear to my heart and think they deserve something more special than a reel. Recipes from my cooking classes will also not be found here bc it’d be a sh*tty thing to do to those that paid for the class, BUT I might put them all into a little electronic cookbook.

I have put my cooking classes on pause bc it seems that people are kind of tired of online experiences. And I don’t blame them! So I’m thinking of new ways to expand YesiCooks or to make these classes more appealing!

For now, I’ll leave you with this deliciousness! My favorite meal of ALL TIME! ALL TIME! I used to ask my mom to cook it once a week 😅
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Y’all know I’m all about veggies 🥕 but nothing compares to the meatiest ragu made with love and cooked for hours. This is the craving of the day!

This isn’t a teaser for a ragu reel 🍝 BUT you can go watch a Sharing Recipes live, saved on my videos, where my dear friend shows me how to make his delicious ragu! The recipe is also in the caption!
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The goal was lots of veggies and NO time over a hot stove so I’m gonna say, I nailed it. 𝗖𝗵𝗶𝗰𝗸𝗽𝗲𝗮 𝗦𝗮𝗹𝗮𝗱 𝗼𝗻 𝗧𝗼𝘀𝘁𝗮𝗱𝗮𝘀 coming soon 🔜

What are y’all cooking these days?

It’s so damn hot right now, I’m so tempted to order take out every day 🤣🤣 I’ve been cooking with a fan right in front of me 🥵

Chiles guajillos are pretty sexy. This is for my soul 🌶

What’s your favorite kind of chile?
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Always up for a simple yet delicious meal. See ya tomorrow with some pasta 🍋

I see beans in your future 🫘
Nos vemos aquí mañana? See you here tomorrow?
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Give me all the fried food, thanks! My two favorite things in Sicily: arancine and pane e panelle. Arancine are risotto balls with different fillings, my favorite is ragu with peas. Pane e Panelle is a sandwich with chickpea fritters and in this one, potato croquettes too. Sometimes you get a bit of lemon to squeeze in there 🍋

Take me back 🛫
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A Palermo photo dump is definitely coming! For now, I’ll leave you with one of many highlights of our trip, this dream charcuterie board with cold cuts, panelle (chickpea fritters), croquettes🥔, fried zucchini flowers, cheese 🧀, caponata 🍆, fried squid 🦑, and eggplant balls! Hell to the yes!! And what a presentation 💕😍

I admit we were a bit skeptical about this restaurant that was right smack in the middle of a tourist street but it did not disappoint! Everything was delicious 💕
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board

A lil’ sneak peek of tomorrow’s recipe! We are emptying the fridge this week because we’re off on a little getaway and don’t want to waste anything! I’m gonna be real with you; I wasted a whole bag of green beans by forgetting about them and letting them go moldy. AND threw away a batch of lentils that I accidentally burned. Happens, I know but I hadn’t done that in a while so it felt kinda sh*tty. It’s definitely guilt from my childhood. I remember when my mom would put the beans to cook before leaving to work in the morning, but not before VOCALLY giving me to-do list. One of them was “no se te vayan a olvidar los frijoles”…don’t burn the beans. Fast forward to two hours later waking up to the smell of…yep, burnt beans and also ZERO memory of the rest of her vocal list. Oh the core memories! I can still smell burnt beans from a mile away and it’s gross, nostalgic, and traumatic all at the same time 🤣

Okay, I’m rambling! I should go to bed now. Mom, te quiero! Sorry por todas las veces que se me quemaron los frijoles 🫘😅💕

P.S. this recipe has nothing to do with beans 🤣

Burrito life 🌯

Feliz día de las madres a mi gemelita! Cuanto quisiera pasar este día contigo 💕te extraño y te quiero mucho mami!

Happy Anniversary to us! 4 years of love, kisses, belly laughs, late night Netflix, shared meals, coffee dates, and most importantly, growing together! I love you Gallito! I love doing life with you!
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We had been waiting for Spring to come so we could once again enjoy meals, drinks and a little little bit of gardening on our terrace 👩🏻‍🌾👨🏼‍🌾 Even with some cracks and a little dirt, it is still super gorgeous to me! And being out there is kind of therapeutic 🌸🌼
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This weekend we made our 𝗢𝗿𝗲𝗰𝗰𝗵𝗶𝗲𝘁𝘁𝗲 𝗮𝗹 𝘀𝘂𝗴𝗼 𝗱’𝗜𝗻𝘃𝗼𝗹𝘁𝗶𝗻𝗶 🥩We don’t eat meat very often so when we do, we try to make it special. These involtini (rolls) were stuffed with Parmesan and rosemary and cooked in a tomato sauce for 2+ hrs - they become sooo tender and give the sauce an insane flavor, which makes it perfect for pasta. Swipe for the finishing product and check my reels for the recipe!
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The Sunday Roast I’d be happy to turn into a monthly tradition because this was giving holiday vibes and I was mentally needing it 💪🏽

If you watched my stories this weekend you’ll know that I was really upset over a message from someone who doesn’t follow YesiCooks but decided to ask for Mexican-cooking-related advice in a very rude way. There was no greeting, no properly phrased question, and no please or thank you! I received a lot of responses from creators who said they also get upset over these messages and at some point they just leave those people on read.

One of my favorite foodie creators told me that it really upsets her when someone posts “recipe?” “Where’s the recipe” and I felt that! It’s as if everything we eat in our lives has to then become a recipe post too. A lot of small creators like me are not monetizing off their pages (though I’m manifesting that for myself) so it means that they do it out of their own pockets and their love for their niche. So next time you feel the need to demand something from a creator you don’t fund, think again, rephrase the question, ask nicely and support them in any way shape or form!

With that said, thank you all for your support! I’m super grateful for every comment, like, share, cooking class participation and feedback! 💕💕💕
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I felt like these tacos deserved their own place on the grid. I could easily eat another 7 right now, plus some nachos and maybe a quesadilla 😅
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I’ve been sharing a lot of my grocery runs lately and receiving messages like:
1. I need to use more produce in my cooking.
2. How do you eat so much fruit and veg?
3. I want to see how you cook that!

and I’m very happy that y’all are excited about this! The truth is, you probably already do it but you don’t consider it “eating veggies” bc it doesn’t look like a salad or bc it’s not on your plate as a side. Give yourself more credit for adding fresh tomatoes to sauces, lots of veggies to your soups, or fruit to your smoothies.

One thing I learned from Italians is that they will always find a way to eat veggies. There’s a pasta dish with pretty much anything, just google it and you’ll be amazed! Aside from that, I love sautéed veggies with garlic and chili flakes when I want a simple side dish, and when all else fails, I eat raw fennel, carrots and celery as snacks! 😅🥦🥕🍅🥬

So next time you’re at the market, pick up some extra produce, and even some you’ve never used before so you can experiment! 🥬

How do you incorporate produce into your daily life? 🥦🍎🍉

Pictured here: rhubarb chard sautéed with EVO, garlic and chili flakes. Gorgeous 😍
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Buy tickets for Mex-Italian for 2 | Saltimbocca alla Romana and Chipotle Pasta on Zoom, Sat Apr 9, 2022 8:00 PM - 10:00 PM

Ciao everyone! I hope you'll join me next week!

Buy tickets for Mex-Italian for 2 | Saltimbocca alla Romana and Chipotle Pasta on Zoom, Sat Apr 9, 2022 8:00 PM - 10:00 PM Mex-Italian for 2 | Saltimbocca alla Romana and Chipotle Pasta on Zoom, Sat Apr 9, 2022 - Saltimbocca alla Romana, Chipotle Pasta and Broccoli RipassatiWe're adopting the Italian way of eating and cooking up your primo piatto which will be the chipotle pasta, the secondo piatto which is the saltimbo...