JUST ADD LIME JUICE TO THIS NEWS

I'm writing my first cookbook

May 28 • 

Paola Briseño-González

15

10

1

0:55

January 2025

The brunch to make you feel alive

with grapefruit curd

Jan 5 • 

Paola Briseño-González

2

December 2024

Unwrap This: Rice Pudding Tamales

With a drizzle of homemade cajeta and lo-fi navidad tunes

Dec 23, 2024 • 

Paola Briseño-González

3

1

Gifting Pleasure

wildly delicious things

Dec 16, 2024 • 

Paola Briseño-González

4

Holding Space

Seared Salmon with Pistachio Pipián and Brown Butter Radishes

Dec 8, 2024

2

November 2024

a manifesto on how oppression shapes what I cook on Thanksgiving

My Thanksgiving Menu

Nov 25, 2024

5

Be that person; bring tacos to Thanksgiving

Butternut Squash Tacos Dorados With Salsa Verde Cruda and Feta

Nov 20, 2024 • 

Paola Briseño-González

6

2

Don’t thanksgiving your brassicas

Roasted Brussels Sprouts with Lime Cream Dressing and Fried Capers

Nov 11, 2024

3

2

Guava and Almond Moles to Welcome Your Dead

Last-minute offerings for the altar

Nov 1, 2024 • 

Paola Briseño-González

4

October 2024

Drinking for the Dead

Salted Sipping Hot Chocolate

Oct 27, 2024 • 

Paola Briseño-González

4

1

Cooking for the Dead

Steamed Chicken in Adobo with Honeynut for the Altar

Oct 17, 2024 • 

Paola Briseño-González

4

1

Do you want to spend the night?

(Brined) Tinga Beans with Cremoso Kale

Published on Fresca: A Recipe Newsletter  • Oct 7, 2024