Cooking with Daisy

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Cooking with Daisy

Bridging Mexican & American traditions through food & culture 🇲🇽🇺🇸✨
Get easy recipes 👩🏻‍🍳 and culture-filled stories 🤎
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11/04/2026

Isn’t it crazy how life works?

One minute we’re coming home from a trip, full and happy. The next, life hits us with a reality check. 💔

Uncertain times look different for everyone. For some it’s the news. For some it’s a hospital room. For some it’s something we carry quietly.

And in those moments, we come back to what grounds us. Our homes. Our kids. Our traditions. Our food.
Not every season is a good one. That’s the cycle of life.

10/30/2026

First time in Ensenada, and my first time back in Mexico in 14 years 🇲🇽 It wasn’t my mom’s pueblo or my dad’s rancho. I’m saving that trip for when I can go back with them. 🤍

10/29/2026

Found my old notebook from 2020 and had to compare....

What about you?
👉🏽What's one item *you've* noticed changed the most?
👉🏽What's helping your household stretch things right now?
💛 Our families have always found ways to make it work and look out for each other. Share your best tip so we can all learn from each other 💛

To be clear: these are my own notes from 2020 and what I saw in store the day I filmed. Sizes and formulas may have changed, and prices can be different depending on where and when you shop. I'm only human, so I could have made a mistake writing something down, and so could whoever put up the price tags! Not sponsored, not affiliated with any of these brands or stores, just a mom comparing prices 🛒

10/28/2026

We never had a honeymoon when we got married in 2018. For years, travel just wasn’t in the budget. This year we finally saved up and took our family of 4 on a Disney cruise 🥹🚢

Day 1 on the Disney Magic: embarkation, pixie dust, Tangled, and way too much pizza 🍕 Out of the whole trip, this day was my favorite.

$3,827 for 5 nights, tips not included. Every dollar was worth it.

10/21/2026

There was a time when things were just simpler. Everyone was under the same roof. And then we grew up. 🏡

I’ll be honest, I used to be the one who didn’t want to go to family gatherings. Not because I didn’t love my family but because showing up sometimes meant navigating people and dynamics that were hard.

But I’ve learned that not every family member is like the ones that hurt you. And sometimes you walk into a quinceañera or a comida after years of distance and something just shifts. You look around the room and for a moment it feels exactly like it used to. Before the responsibilities. Before the bills. Before everyone scattered into their own lives.

It’s emotional to reflect on that. 🤍

10/19/2026

Carne en Salsa Verde 💚

One pot, large batch, and perfect for meal prep. Serve over arroz rojo and trust me, you will go back for seconds. 🍽️

Meat:
Approx. 3 lbs beef chuck roast, cut into cubes
Approx. 4 lbs beef shank
1 garlic bulb
½ small white onion
Salt to taste

Roasted Salsa Verde:
12 tomatillos
6 jalapeños
4 serranos
2 Anaheim peppers
½ small white onion
5 garlic cloves
2 tbsp chicken bouillon
Fresh cilantro
Salt to taste

Instructions 📝
Roast tomatillos, jalapeños, serranos, Anaheim peppers, onion, and garlic until charred and soft. Blend in two batches with chicken bouillon, cilantro, and salt until smooth.
Add beef chuck and shank to a large pot and season with salt. Pour the roasted salsa verde over the meat. Cover and cook on low until meat is tender. Serve over arroz rojo.

10/14/2026

I grew up on food stamps, Medi-Cal, and WIC. And I’ll be honest, even as an adult, I was on WIC for a short time as a first-time mom with my first baby. I’m not ashamed of that. When you need help, you use it. That’s what it’s there for.

Both of my parents worked. Some years we qualified for food stamps, some years we didn’t. Some years my mom paid a small monthly fee just to keep our Medi-Cal, because they made just a little over the limit. Working hard and still struggling. A lot of you know exactly what that feels like.

My dad crossed the border at 16. Today he runs his own seafood delivery business and a party supply business on the side. Siempre con su hustle. 💪🏽

And me? The kid who translated at the doctor’s office and filled out the FAFSA alone now gets to watch my kids just be kids.

Families are still struggling, and I don’t take that lightly. But when I stop and reflect on where we came from, it’s crazy where we are now. Maybe we’re not rich in money, but we’re rich in familia, in our stories, and in everything our parents built so we could stand here.

So tell me, what’s your family’s story? Where did you start, and where are you now? 👇🏽

10/14/2026

The carnicero at Northgate called me señora the other day, so I went home and put on my rebozo. Might as well do it right🧣Who was the first person to call you señora? 🤎

10/12/2026

After weeks of California heat, it finally feels like fall. 🍂 The rain is here, the sweaters are coming out, and my kitchen already smells like cinnamon 😁

Growing up, fall in our house didn’t look like the commercials. There was no pumpkin patch tradition or turkey on the table. But little by little, our parents made room for new traditions without letting go of the ones they brought with them.

That’s the part I love most about being de aquí y de allá. We were never asked to give anything up. We just kept adding.

Our kids are growing up with all of it: costumes and ofrendas, game day and pan de mu**to, the ham AND the adobo ribs. They’ll never have to choose, and honestly, neither did we.

What does fall look like in your house? Tell me the one tradition your family made its own. 👇🏽

10/12/2026

High protein. High fiber. The basic ground beef era is over. 🥩

This ground beef with nopales, sweet potato, and El Pato has been on rotation ever since I made it and it is not dry, not boring, and not basic. The holidays are around the corner too and this is how I’m locking in without sacrificing flavor.

Ground Beef with Nopales and Sweet Potato
1 lb nopales, boiled and rinsed
2 packs 93% lean ground beef (Kirkland/Costco or Sam’s Club)
2 sweet potatoes, cubed
½ large white onion, chopped
Avocado oil
All purpose seasoning to taste (I used Kinder’s The Blend)
28 oz El Pato yellow sauce (it’s the large can!)

To boil nopales:
½ large white onion
4 garlic cloves
Salt
Water

Instructions 📝
Boil nopales with onion, garlic, and salt. Rinse well and set aside.
In a pan heat avocado oil and sauté onion with all purpose seasoning until translucent. Add ground beef, season, and cook through.
Add sweet potato cubes, season again, and cook for 2 mins. Then add the full can of El Pato sauce.
Mix, cover, and simmer for a few minutes. Add nopales and mix. Cook until sweet potatoes are fork tender but still holding their shape. Do not overcook.
To serve: Layer a tostada with refried beans or lentils, top with the meat mixture and avocado.

Address

Riverside, CA

Website

https://beacons.ai/cookingwithdaisy

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