Guacamole  is a Mexican culinary preparation made with avocado, fresh chili, fresh cilantro, onions, tomatoes, lemon juice, salt and pepper. It can also feature cumin, garlic, paprika, ginger, or bell pepper.

Guacamole is a Castilian word, derived from the Aztec word ahuaca-mulli, meaning “avocado sauce”. In Mexico before the Spanish conquest, guacamole was a culinary preparation made of avocado, tomatoes, fresh chilli and salt.

Easy to prepare, suitable for vegans, there are different recipes of guacamole according to the regions. The usual accompaniments for guacamole are corn tortilla chips or nachos.

This recipe barely requires 1 minute to make.

Level of difficulty : easy
Prep time : 1 min
Rest time :
Cook time :
Total time : 1 min
Yield : 1/3 pound guacamole
1/2 avocado
1/3 tomato (small size) 
1/3 purple onion (medium size) 
5 to 6 fresh coriander leaves
semi-drained lime
1 pinch of salt

Steps :

  • Put all the ingredients in a bowl and beat quickly to mix without looking for a liquid consistency.
  • Add the lime juice and salt.
  • Serve and enjoy !
  • Store in the refrigerator in a bowl covered with plastic film.


tortilla is a pancake prepared with corn flour, water and salt.

Originally from Mexico and Central America, the staple food of the Mesoamerican Amerindians was corn, the domestication of which, at least 9 years ago, contributed decisively to the sedentarization of these peoples. The tortilla is probably one of the oldest culinary preparations of this cereal.

The spanish word tortilla is a diminutive of the Spanish word cake, derived from the Latin expression torta panis designating, like the French word tarte, a flat circular preparation made from dough.

Versatile and easy to prepare at home, they can be served as an aperitif, as a bread or as a single dish with a garnish.

Difficulty level : low
Prep time : 10 min
Rest time : 20 min
Cook time : 15 min
Total time : 45 min
Yield : 6 servings
2 cups white corn flour (masa harina)
2/3 cup water
2 tsp salt
2 tbsp olive oil 

Preparation :

  • Add hot water to the corn flour and start mixing the dough.
  • With the mixture still sandy, add the oil and salt.
  • Continue to mix until you obtain a firm and malleable dough.
  • If necessary, add a little more water (1 tbsp at a time).
  • Wrap the dough in plastic wrap and let stand for 20 min at room temperature.
  • Once the standing time has elapsed, shape 1.6 inch small balls and flatten with a rolling pin between two sheets of baking paper to a thickness of 0.16 inch.
  • Heat a non-stick pan and place one disc of dough at a time.
  • Cook for about 1 to 2 minutes on each side.
  • Wrap in a tea towel to keep them soft.
  • Enjoy !


Jericallas (jericayas ou chiricayas) are custards made of milk, eggs, vanilla, cinnamon and sugar.
Typical of Central American countries, one of the most popular sort is Mexican and dates back to the 19th century. It was invented by the nuns of the Cabañas Orphan Hospice in Guadalajara (Mexico) to feed their young residents suffering from malnutrition. In order to increase the amount of protein and calcium consumed by children, they had the idea of ​​preparing a custard made from milk, eggs and sugar. One day, it was accidentally burned but, children appreciating it all the more, this recipe was favored thereafter. Similar to “crème brûlée”, although paler in color, this flan with a slightly curdled texture is named after the birthplace of one of the Hospice Superior Mothers, Jérica, a town in the province of Castellón (Valencian Community) in Spain.

Easy and quick to prepare, sweet and delicious, that are perfect for daytime snacks.

Level of difficulty : easy
Prep time : 10 min
Rest time : –
Cooking time : 45 min
Total time : 55 min
Yield : 6 servings
2 cups milk
4 eggs
1/2 cup sugar
1 cinnamon stick
1 tbsp vanilla extract

Preparation :

  • Preheat the oven in static mode to 360° F.
  • In a non-stick saucepan, add the milk with the cinnamon and the vanilla extract.
  • Add the sugar, stir everything and let it boil.
  • When it comes to a boil, take it out of the heat and let it stand at room temperature.
  • In a bowl, break the eggs and beat them. 
  • Gradually add 7 to 8 tbsp hot milk to this mixture while whisking until a homogeneous mixture is obtained.
  • Then return to the saucepan containing the remaining milk, beating vigorously until a homogeneous mixture is obtained.
  • Divide the preparation into individual molds. Remove the cinnamon stick.
  • Prepare a large container with water, then put the ramekins in a double boiler.
  • Bake for about 45 minutes until the flans are curdled.
  • To brown the surface, put on the highest oven rack and cook for about 10 minutes more, increasing the temperature to 400° F.
  • Exit the bain-marie and let cool.
  • Serve and enjoy !