Mexican Flan

Minoo asked me to demonstrate the Japanese Purin, a kind of custard for dessert along Lez Mexican dishes. I thought Mexican dishes and Japanese dessert does not jive. So, I looked up from the internet a Mexican Flan recipe instead.


The Mexican Flan is more dense than the Japanese Purin. Nevertheless, it’s a great dessert to go along the Mexican theme.


  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1 can (295ml/380g) sweetened condensed milk
  • 3 eggs
  • 3 egg yolks
  • 1 tablespoon grated orange peel from 1 large orange
  • 1/4 cup freshly squeezed orange juice from 1 large orange
  • 1 tablespoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup heavy cream


Source: this recipe is adapted from


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Mexican Chunky Salsa

Lez also served a chunky salsa along the Mexican Potato Empanadas and Mexican Refried Beans at the Gilmore Park Church Community Kitchen.


Minoo brought some Green Salsa which she made during the summer when tormatilla is in abundance. She freezed the Green Salsa in small containers and defrosts one at a time when she needs it. The Green Salsa goes well with the empanadas.


  • 4 tomatoes, chopped
  • 1 onion, finely chopped
  • a handful of cilantro, finely chopped
  • 2 cloves garlic, minced
  • lime juice to taste
  • salt and pepper to taste


Source: Lez


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Mexican Refried Beans

Lez served the Mexican Potato Empanadas with a side dish of Mexican Refried Beans.


Lez used a mixture of beans for the Refried Beans.


  • 2 1/2 cups dry beans, cooked
  • 1/4 cup water (from the water you cook the beans)
  • 1/2 cup finely chopped onion
  • 2 tablespoons vegetable oil
  • salt to taste
  • Parmesan cheese for garnishing

Source: Lez


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Mexican Potato Empanadas

The Richmond Community Kitchen met again at the Gilmore Park Church for another cooking session. We were fortunate to have Lez to demonstrate some Mexican food to the group.


Lez demonstrated to us how to make Mexican Potato Empanadas, a vegetarian version. It is filled with potatoes, corn, green peppers and cheese.




  • 4 medium potatoes, peeled and cubed
  • 2 small onions, finely chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup corn
  • 1 cup cream cheese, softened
  • 1 cup grated Cheddar cheese
  • oil for frying


  • 3 1/2 cups instant corn Masa mix
  • 1 cup warm water
  • 1/2 tablespoon vinegar
  • 1 teaspoon salt
  • 3 tablespoons melted butter


Source: Lez

Serves 6 to 8


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