Recipes by María “Mari” Santiago
20 recipes
Skillet Chicken Thighs in 15-Minute Blistered Poblano-Pepita "Mole"
A luscious, vibrant green sauce that tastes like it simmered all day in an abuela's kitchen, but we're using the broiler and a blender to get it done on a Tuesday. We blister poblanos until they collapse, blend them with toasted pepitas, and smother juicy seared chicken thighs in the bright, creamy finish. Serve with warm tortillas—you're going to want to wipe the skillet clean.
Saturday Bodega Braise: Skillet Chorizo & Papas Guisado
This is the Saturday morning comfort food my family runs on. We are doing a fast, high-payoff skillet braise where starchy potatoes drink up a smoky chorizo and tomato broth until they are meltingly tender. We finish it with my favorite pantry acid hack—a heavy splash of pickled jalapeño brine—to wake the whole pan up.
Flash-Seared Halibut "Ceviche Caliente" Lunch Bowls
You want bright coastal Oaxaca vibes for lunch, but you also want a warm meal on a random Tuesday. Enter the 'ceviche caliente'—we hit cubed halibut with a super-quick lime and serrano cure, then flash-sear it so it gets buttery inside and crispy outside. Piled over crunchy cabbage and whatever grains you have in the fridge, it’s a high-payoff shortcut that wakes you right up.
Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut)
Traditional pipián verde takes patience, but this is a Tuesday night, and we’re not suffering for dinner. By blending toasted pepitas with fresh greens and a splash of broth, you get a nutty, vibrant Oaxacan-style sauce that tastes slow-cooked in the time it takes to sear a pork chop. The spinach is my mom-math shortcut for a deeply gorgeous green color without the extra prep.
Crispy Pita “Tlayuditas” with Rotisserie Chicken & Toasted Guajillo Oil
A Brooklyn bodega staple (the humble pita) moonlighting as a crispy Oaxacan tlayuda. We're toasting flatbreads until they crackle, swiping them with garlicky smashed pinto beans, piling on shortcut rotisserie chicken tossed in a 3-minute toasted guajillo oil, and burying the whole thing in melted quesillo and bright, crunchy cabbage. Lunch in 15 minutes, zero suffering.
Crispy Sweet Potato–Frijol Smash Tostadas with 3-Minute Charred Tomato–Chipotle Blender Salsa + Crunchy Winter Slaw
This is my Oaxacan-meets-Brooklyn savory breakfast when you want real comfort but you’re not doing eggs-on-eggs. We quick-fry corn tortillas into tostaditas, skillet-crisp sweet potatoes in smoky spices, then hit it all with a fast blender salsa that tastes like you tried harder than you did (we love that for us). Creamy frijoles + crunchy cabbage + lime = wake-up call, ándale.
Mexican Hot Chocolate–Orange Café de Olla “Espuma Express” (Brooklyn Shortcut, Not Too Sweet)
You’re going to make a warm café drink that tastes like a panadería visit and a hug—coffee + Mexican hot chocolate + canela, brightened with orange peel and finished with a quick blender froth (espuma). It’s infusion-driven, weeknight-fast, and it hits that Oaxacan/Brooklyn sweet spot: real flavor, zero preciousness. Taste it—then decide how sweet and how strong you want it.
Black Bean–Ancho Soup with Quick Hoja Santa “Brooklyn Pesto” + Limey Cabbage Crunch
This is my Oaxaca–Brooklyn cozy soup: pantry black beans made taste-like-it-simmered-all-day with a quick toasted-chile base (toast → blend → simmer, ándale). We finish with a herby green drizzle inspired by hoja santa flavors—done the weeknight way with spinach and herbs—plus a crisp limey cabbage crunch so every spoonful has that creamy/crunchy thing I’m always chasing.
Cauli-“Chicharrón” Crunch Bites (Sheet-Pan or Air-Fryer) + Bright Avocado–Lime Salsa Verde
You’re going to turn humble cauliflower into movie-night-level crunchy bites—like chicharrón energy, but veggie and weeknight-smart. The move is high-heat crisp (sheet pan or air-fryer) plus a blender salsa verde that’s bright, creamy, and dangerously dippable. This is Brooklyn shortcut cooking with Oaxacan logic: toast, blend, salt, and finish with lime—ándale.
Chorizo–Egg Torta-Style Quesadillas (Pressed Crispy) + 2-Minute Charred Tomatillo–Jalapeño Blender Salsa
You’re going to make a savory, handheld breakfast that eats like a torta and crunches like a quesadilla: chorizo + soft eggs + melty cheese, all pressed on a hot griddle until the tortillas go lacy-crisp. Then we hit it with a quick blender salsa—charred tomatillo and jalapeño—so every bite has that bright, green pop (because we’re not suffering for breakfast).
Panadería-Stop Plátano Conchas Pancakes (Blender Batter) + Café Canela Miel
You’re going to get that panadería “concha + cafecito” vibe on a Tuesday morning—without laminating, proofing, or crying. Ripe plantains make the pancakes naturally sweet and plush, and I finish them with a quick café-canela honey (or piloncillo) drizzle that smells like a bakery doorway in Brooklyn winter.
Crispy Shrimp “Palomitas” with Blender Salsa Verde Cremosa + Pickle-Lime Finish (Movie-Night, Oaxaca–Brooklyn)
These are popcorn shrimp for grown-ups: shatter-crisp camarones with an Oaxacan-logic salsa verde you blitz in the blender, then a bright, salty acid finish that wakes up every bite. You can quick-fry for maximum crunch or air-fry when you’re not trying to perfume the whole apartment (real life). Taste it—then decide on heat and salt, because shrimp deserves respect.
Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed)
This is my cozy winter drink for when you want something warm, red, and comforting… but you’re not doing hot chocolate (ándale). I quick-infuse jamaica with ginger for that tart-fruity zip, then blend it with oats for a naturally creamy, café-style foam—Oaxaca vibes, Brooklyn speed.
Chickpea “Chicharrón” Crunch Mix with Blender Salsa de Cacahuate-Chipotle (Oaxaca–Brooklyn Snack Bowl)
You’re going to turn humble canned chickpeas into loud, crunchy little nuggets—like the snack mix version of chicharrón energy—then drag them through a creamy-spicy peanut–chipotle salsa that tastes like a taquería and a Brooklyn bodega made peace. It’s built for sharing (or not), heat-adjustable, and it hits that perfect combo: crunchy + spicy + tangy + a little sweet.
Brooklyn Champurrado “Cloud” (Quick-Infused Mexican Hot Chocolate + Blender Froth, Not-Too-Sweet)
You’re going to get that abuela-cozy champurrado vibe—chocolate + canela + silky corn thickness—but in Brooklyn shortcut form: a 10-minute infusion and a blender froth that makes it feel like a café drink without the sugar bomb. It’s warm, spiced, lightly salty (sí, salty), and perfect for a slow weekend when someone’s already asking for a snack.
Air-Fried King Oyster “Chicharrón” Bites with Pineapple–Chile de Árbol Salsa Roja (Game-Night, Sticky-Finger Approved)
You’re going to turn king oyster mushrooms into crunchy, chicharrón-ish bites in the air fryer (or quick fry, if you’re feeling spicy) and dunk them in a glossy pineapple–chile de árbol salsa roja that tastes like al pastor met Brooklyn bar food. It’s sweet-heat, tangy, loud—in the best way—and the texture contrast is the whole party: shattery crust, meaty mushroom, saucy dip.
Sheet-Pan Chayote “Chips” (Kinda) with Tajín-Lime Crunch + Creamy Salsa Macha Yogurt Dip (After-School, Game-Night, No-Suffering)
You’re going to turn humble chayote into a crunchy-ish, roasty snack situation with browned edges and a chili-lime pepita crunch that makes everyone keep “just checking” the pan. The quick dip is my Brooklyn shortcut: a blitzed, creamy yogurt base punched up with salsa macha vibes—garlic, toasted nuts/seeds, chile, and a little honey—so it hits spicy, tangy, and addictive all at once.
Skillet-to-Oven Plátano–Avena Bake with Café Canela Swirl + Lime-Salted Pepitas (Grab-and-Go, Not-Too-Sweet)
You’re going to mash caramelized plantains right into an oatmeal-meets-cornbread-style bake, swirl in a quick café-canela (coffee-cinnamon) ribbon, and finish with crunchy lime-salted pepitas. It’s warm, spiced, and just sweet enough—aka weekday breakfast that feels like you tried (without actually suffering for it). Bake it in one skillet, slice it like a bar, and run out the door like a Brooklyn hero.
Jamaica-Canela “Nieve Roja” Latte (Blender-Frothed, Cozy Oaxacan Weekend)
You’re going to make a quick hibiscus (flor de jamaica) syrup in 10 minutes, then blend it with hot milk until it turns into this rosy, frothy, café-at-home hug. It’s bright-tart like jamaica agua fresca, but cozy like a winter latte—Oaxacan soul, Brooklyn shortcut. Optional grown-up path: a little mezcal/rum, because it’s the weekend and we’re not suffering for dinner (or for drinks).
Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn)
You’re making a salty, spicy, limey movie-night snack that eats like nachos and a salad had a very good time together. Crispy tortilla chips + quick-sauté collards + a fast, glossy chile-lime toss sauce, finished with pepita “dust” and cotija for that Oaxacan-meets-bodega crunch.