Cilantro Parsley

Directions Website Contact the business

Cilantro Parsley 🌱 Helping you make delicious Healthy meals

10/09/2026

🌽 Mexican Street Corn Dip 🌽

All the flavors of elote in a warm, creamy dip you can scoop with chips. This one disappears fast at parties, so you might want to double it!

Serves: 6 to 8
Prep: 10 minutes
Cook: 10 to 15 minutes

INGREDIENTS
• 4 cups corn kernels, fresh or frozen
• 1 tbsp butter
• 1 jalapeño, finely diced
• 2 cloves garlic, minced
• ⅓ cup mayonnaise
• ⅓ cup Mexican crema or sour cream
• Juice of 1 lime
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• Salt and black pepper, to taste
• ¾ cup crumbled cotija, divided
• ¼ cup chopped cilantro
• 2 tbsp sliced green onions (optional)
• Tajín, for finishing
• Tortilla chips, for serving

INSTRUCTIONS
1. Melt butter in a large skillet over medium high heat.
2. Add corn and cook 7 to 10 minutes, stirring occasionally, until lightly charred. Don’t stir too much, you want some of the corn to actually brown.
3. Add jalapeño and cook 2 more minutes. Add garlic and cook about 30 seconds.
4. Turn the heat to low. Stir in mayo, crema, lime juice, chili powder, smoked paprika, cumin, salt, and pepper.
5. Stir in ½ cup cotija and half the cilantro. Cook just until creamy and warmed through.
6. Transfer to a bowl and top with the rest of the cotija, cilantro, green onions, a sprinkle of Tajín, and an extra squeeze of lime.
7. Serve warm with tortilla chips.

Tip: For an extra creamy dip, add 4 oz softened cream cheese with the mayo and crema. It gets thicker and more scoopable, which is great for parties.

Save this one for your next get together! 🍋

10/07/2026

Whole red snapper, Veracruz style 🐟

I know a whole fish with the head on can look intimidating, but this is honestly easier than cooking fillets. Have your fishmonger clean, scale, and butterfly it, and most of the work is done.

At home you just make a quick sauce with fire roasted tomatoes, onion, bell pepper, garlic, oregano, and lime, spoon it all over the fish (and into the slashes), and bake at 425°F for 20 to 30 minutes. The fish stays really tender and the sauce does the heavy lifting.

Want it more traditional? Add green olives, capers, and jalapeños.

Serve it with rice, warm tortillas, and lots of that sauce on everything.

Full recipe is on the blog, link in bio! Comment “SNAPPER” and I’ll send it to you.

10/06/2026

Tortas ahogadas are the sandwich I grew up on. My mom is from Guadalajara, and my grandma would spend all day making the carnitas and fresh tomato sauce to pour over them.

The name literally means “drowned sandwiches,” and that’s exactly what they are. Crusty bolillos stuffed with refried beans and carnitas, then completely smothered in sauce and topped with cotija, lime, and as much hot sauce as you can handle.

My tip: use day old bread so it holds up once the sauce hits it. And have plenty of napkins nearby!

Full recipe is on the blog, link in bio 🌶️

10/04/2026

Flour tortillas from scratch, and all you need is five ingredients: flour, salt, baking powder, lard and hot water.

This is the recipe I learned at cooking school in Mexico City. Growing up I was always told corn tortillas were better, but these might have changed my mind 😅

A few tips:
• Roll them as thin as you can so they puff up
• A rolling pin is actually more traditional than a tortilla press
• Swap the lard for vegetable shortening to make them vegan

And in Mexico they say if your tortilla puffs up, you’re next in line to get married 👀

Full recipe at the link in my bio!

10/01/2026

Frijoles charros were always on the table growing up, served on the side of pretty much everything (unless my mom was making refried beans that night). 🫘

These are smoky, a little spicy, and so filling. The secret is cooking the bacon and longaniza first, then using that rendered fat for the onion and garlic. Fire roasted tomatoes and a chipotle in adobo do the rest. If you’re not vegetarian, don’t skip the meat!

They come together in about 40 minutes with mostly pantry staples, and you can make them in a Dutch oven or the Instant Pot. I even spooned them over fish tacos last week and they were so good.

Full recipe is on the blog, link in bio! Would you eat these as a side or straight out of the bowl?

**Ingredients:**
Longaniza sausage
Bacon
Yellow onion
Garlic
Fire roasted tomatoes with green chilies
Chipotle pepper in adobo
Pinto beans
Paprika
Oregano
Cilantro and serrano slices, to garnish

09/22/2026

Sweet, tangy, a little spicy, and so easy in the air fryer 🔥 These chamoy chicken wings are my new favorite game day snack. The chamoy butter sauce at the end is what makes them!

Save this one for the weekend 👇

**Marinade**
2 lbs chicken wings
¼ cup Tajín Chamoy
2 tbsp olive oil
1 tsp garlic powder
1 tbsp Tajín seasoning

**Sauce**
4 tbsp butter
¼ cup Tajín Chamoy
1 tbsp Tajín seasoning
2 tbsp chopped cilantro

**How to make them**
1. Mix the marinade ingredients, toss the wings, and let them sit at least 30 minutes (up to 2 hours if you have time).
2. Air fry at 400°F for 18 to 20 minutes, flipping halfway, until crispy.
3. Melt the butter in a saucepan, stir in the chamoy and Tajín, simmer 2 to 3 minutes, then add the cilantro.
4. Toss the wings in the warm sauce and finish with extra cilantro and a sprinkle of Tajín.

Would you try these? Let me know in the comments!

09/21/2026

Al pastor trompo in the oven 🍍🔥

Yes you can make this at home, no vertical spit required. Marinated pork shoulder stacked on a pineapple, roasted low and slow, then broiled at the end for that crispy edge.

Save this one, it’s a project but so worth it. Full recipe on the blog (link in bio).

Would love to know if you try the pineapple trompo trick!

09/16/2026

Huevos rancheros for breakfast, brunch, or honestly dinner too. Saucy poached eggs, crispy tostadas, and that salsa is doing all the work here.

It’s Hispanic Heritage Month, so I’ll be posting Latin recipes all month long! Full recipe is on the blog, link in bio! Save this for your next lazy weekend morning 🍳

Ingredients:
🥄 2 tablespoons olive oil
🧅 ½ cup diced red onion
🍅 2 tomatoes, diced
🌶️ 1 serrano pepper, deseeded and minced
💧 1 cup water
🥚 4 eggs
🌿 ¼ cup chopped cilantro
🍗 Optional: 1 chicken bouillon
🌮 4 tostadas or fried corn tortillas
🫘 1 (8 oz) can refried beans, warmed
🥑 ½ avocado, sliced

Address

Cocoa Beach, FL

Website

Alerts

Be the first to know and let us send you an email when Cilantro Parsley posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Cilantro Parsley:

Shortcuts

Share

Category