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🍴 Veracruz Cooking Club: Homemade Chips 101
One of the most requested parts of our Chilaquiles episode was how we make the chips from scratch, so here’s a closer look.
Chef Reyna’s tip: after cutting your tortillas, let them rest overnight on a tray. This helps reduce moisture so they fry up crispier and absorb less oil.
It’s a simple step, but it makes a big difference.
Whether you’re making chilaquiles, dipping into salsa, or just craving a homemade snack, great chips start long before they hit the fryer.
What cooking tip would you like us to cover next? 👇
CookingTips FromScratch
🍳 Veracruz Cooking Club: Bistec Encebollado with Lis
Some of the best meals aren’t complicated. They’re the ones you grew up eating, the ones that brought everyone to the table.
Lis is sharing her family’s recipe for bistec encebollado, a simple one-pot meal that’s packed with flavor and easy enough for any night of the week. Thinly sliced steak, onions, serranos, garlic, salt, and pepper come together in one pan for a dish that’s comforting, satisfying, and approved by even the pickiest eaters.
For Lis, food has always been more than a meal. Growing up surrounded by family members who worked in restaurants—and starting in the industry herself at a young age—she learned that cooking was one of the ways her family stayed connected. Recipes were shared, stories were told, and time together was always centered around food.
That’s what Veracruz Cooking Club is all about: sharing the dishes, traditions, and memories that continue to bring us together.
✨ Save this recipe for your next weeknight dinner and let us know what family recipe you’d like to share with us next.
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