
It’s heeeeeere! My other half, Esteban, has finally released his book child Chicano Eats into the world. It’s been a long couple years of him shooting and testing and stressing and I couldn’t be more proud with what he put together.
The book has everything: it’s beautiful, fun, informative, delicious, etc. and I love it. Not as much as I love him, but there’s a close-ish capacity.

It was really hard going over everything and figuring out what I wanted to post on the blog and shoot but I landed on something a little more celebratory with cake.
Not just any cake, it’s a strawberry hibiscus cake. Hibiscus tea in the buttercream gives it an insane vibrant color while layers of strawberry filling give it a fruity slap across the face.
His recipe does not look like this in the book, it’s a classic layer cake, buuut the wrecking balls of hands that I was gifted with do not compute making a cute cake. I went with the milk bar naked cake method because it’s nearly foolproof for a good looking cake if you’re into dessert nudity and added some strawberry cake crumbs that are totally optional but not really.
If you’ve ever wanted a fun cookbook, it’s this right here. It’s got all you need to make Mexican food in your kitchen with Crossover recipes to make something familiar you’ve never had before.
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