© 2017 by Rhonda Lerner for Kirsten West, La Piña Azul Cooking School, San Miguel de Allende, Gto., Mexico

La Piña Azul Escuela de Cocina

Colonia San Antonio

Orizaba 39 A

San Miguel de Allende, Gto. Mexico

Mexican cellular: 415-101-4155

US MagicJack: 312-602-9650

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Sweet Potato Salad with Caramelized Onions, Watercress and Guajillo Chile Dressing Enselada de Camote con Cebollas Caramelizadas y Chile Guajillo

What makes this salad so delicious is the wonderful dressing. However if you have your own favorite homemade dressing, it will work just as well. Remember, if you use a commercial dressing, all the healthy properties of this dish will be wiped out in one fell swoop because of all the chemical additives they contain.

Josefina Velazquez de Leon’s Fish Fillet in Orange-Tomato Sauce

This recipe is fast and easy to make, its taste is fresh and delicious and the fish will be fork tender. The tomato-orange based sauce is what makes this dish special. Read about Josefina in my blog “A Culinary Phoenix”.

Zucchini Chocolate Cake

This is not how many people think of eating their vegetables; but you most likely will never have to twist anybody’s arm to try a delicious slice of this cake. The grated zucchini deposits little pockets of moisture in the cake; however the zucchini taste surrenders completely to the chocolate flavor.

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La Piña Azul

Cooking School