papi Profile - (11462096)

cook's profile


Home Town: L.A., California, USA
Living In: Roseburg, Oregon, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Mexican
Hobbies: Charity Work
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me & my wife
About this Cook
Love homemade(from scratch)Mexican food spicy a plus!!!WONT cook without a beer,and i love my 5 kidz&wife
My favorite things to cook
Carne Asada, pork,chicken,various mexican dishes, salsas
My favorite family cooking traditions
make it from scratch, don't be afraid to try something new (if the ingredients sound good together it's worth a try)
My cooking triumphs
own carne asada marinade,steak ranchero,rotisserie chicken,and a few more
My cooking tragedies
french fries,hash brown & sometimes burgers
Recipe Reviews 3 reviews
Bacon Cheddar Jalapeno Poppers
Although i haven't tried this recipe,I have made Bacon wrapped poppers for years now, i have a couple of suggestions if you lower your oven rack and bake 3/4 of the time and then raise to broil 1/4 time this will help "crisp up"your bacon without having to turn your poppers,also if you boil your Jalapeno halves(BEFORE YOU STUFF & WRAP) for about 10 minutes then dump them in ice water to cool off this helps soften your peppers for those who like softer fully cooked peppers (like myself).Hope this helps....

1 user found this review helpful
Reviewed On: Aug. 23, 2013
Chicken Chilaquiles
growing up eating (traditional) chliaquiles;red salsa,egg,onions& queso fresco.This was an intresting twist...i had to try it!!! I did add egg to the top of first layer of chips,didnt have enough queso fresco;so i did half & half...both were good monterey was better though.Overall was pleased Thanks for the great recepie

4 users found this review helpful
Reviewed On: Jul. 6, 2012
Bronco Burger
one of my favorites... u must top with grilled pineapple & not a fan of tabasco so i used tapatio sauce instead...added avocado on bun, result...muy delicioso,GRACIAS for the great burger recipe

3 users found this review helpful
Reviewed On: Jun. 20, 2010
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