Here is Southern California we are lucky enough to have access to some of the best Mexican Food there is.  From food trucks to hole-in-the-walls to upscale establishments, there is a plethora of options for us to choose from when looking to give into that craving.

One of our team members just got back from a trip to Mexico where he was lucky enough to taste local dishes that were flat out amazing.  When you truly get to experience all the different options that comes with Mexican cuisine, you realize that “Taco Night” you had growing up didn’t do justice to what you could have been having.  Here are a few ideas, just in time for your Cinco Del Mayo celebrations, that you can make at home that will bring the fiesta to your dining table!


See you at la mesa del comedor,

CBC Team


Creamy Seafood Enchiladas


  • Butter | Crab Meat | Lobster | Peeled Shrimp | Colby Cheese | Flour Tortillas | Onions | Chili Powder | Cumin | Pepper | Fresh Cilantro | Garlic
  • Flour | Milk | Sour Cream | Chipotle Peppers | Monterey Jack Cheese  
  • Cojito Cheese


  1. Preheat Oven to 400 degrees F and spray baking dish
  2. Melt Butter and add in diced Onion – Cook until translucent
  3. Add in Garlic and cook for 1 minute
  4. Add in Crab Meat, Lobster, Diced Shrimp, Chili Powder, Cumin & Pepper – Cook until Shrimp turns pink
  5. Fold in Grated Colby Cheese and Freshly cut Cilantro
  6. Remove from heat
  7. Place seafood mixture into center of Tortillas and roll
  8. Melt Butter in pan and stir in Flour, creating a roux
  9. Stir in Milk, Sour Cream, and Chipotle Peppers
  10. As sauce thickens, add Grated Monterey Jack cheese
  11. Stir until cheese has melted and remove from heat
  12. Place stuffed Tortillas in spray pan
  13. Pour creamy sauce over enchiladas and top with remaining Monterey Jack cheese
  14. Bake 15-20 minutes until cheese bubbles
  15. Top with remaining Cilantro and crumbled Cojito Cheese and serve

Sweet Potato & Corn Tamales




  • Sweet Potato | Brown Sugar | Butter | Cinnamon
  • Corn on the Cob, Still in the Husk
  • Chicken Broth | Lard | Masa Flour | Baking Powder | Jalapeno Peppers | Salt | Pepper
  • Dried Corn Husks


  1. Preheat oven to 350 degrees F
  2. Soak dried Corn Husks in water
  3. Coat Sweet Potatoes in Butter, Brown Sugar, & Cinnamon and bake until soft
  4. Add Corn to grill until kernels begin to char
  5. Remove Corn from grill and take off kernels
  6. Once Sweet Potatoes are done, scoop out insides and mash
  7. Melt lard in pan and add in Chicken Broth until warm
  8. Add Broth mixture to Sweet Potato mash
  9. Gradually stir in Masa Flour until blended
  10. Add in Baking Powder, Jalapenos, Charred Corn Kernels, Salt, & Pepper
  11. Remove Husks from what and pat dry
  12. Spoon in Filling into Husks and fold
  13. Create a steamer using a steamer basket and a pot with 1-2 inches of water
  14. Arrange tamales fold-side down and in steamer basket
  15. Boil water and let steam until tamales pull away from the husks
  16. Remove from steamer and let cool before serving

Skirt Steak Street Tacos


  • Skirt Steak | Jalapeno | Garlic | Cilantro | Fresh Lime Juice | Olive Oil | Kosher Salt | Black Pepper | Cumin
  • 8” Corn Tortillas | Tomatillo Salsa | Sliced Avocado | Fresh Cilantro | Diced Onion


  1. Combine Jalapeno, Garlic, Cilantro, Fresh Lime Juice, Olive Oil, Kosher Salt, Black Pepper, and Cumin to create marinade
  2. Marinate Skirt Steak for 30 minutes
  3. Grill Steak until medium rare
  4. Slice Steak and assemble Tacos using warmed Tortillas, Grilled Skirt Steak, Sliced Avocado, Freshly Chopped Cilantro, Diced Onion, and Tomatillo Salsa

I Got Friends in Desert Places

While Coachella may be the festival for the Millennials, all true country music fans know that Stagecoach is the true event of the season.  Located in the same Indio Desert as its Pop/Hip Hop sister, and taking place the weekend after, this All-American tradition highlights the best established, as well as the brightest up-and-coming in country, blue grass, roots rock, and alternative country.   In past years, headliners have included greats like Kenny Chesney and Tim McGraw, legends like the Eagles and Willie Nelson, cross-genre icons like Taylor Swift and Carrie Underwood, and wildly popular bands like Little Big Town and Zac Brown Band. 

So in honor of this patriotic music extravaganza, we wanted to pay homage to the most American cooking there is, the BBQ.  This posting will be all about foods you can prepare on the grill!


See you at the dinner table,

CBC Team


Blue Cheese Stuffed BBQ Burger


  • Ground Beef | Garlic | Onion Powder | Egg | Breadcrumbs | Worcestershire Sauce | BBQ Sauce | Rosemary
  • Creamy Blue Cheese | Cream Cheese
  • Sweet Onion | Bacon | Butter | Balsamic Vinegar | Brown Sugar | Salt | Thyme | Chives | Shallots
  • Brioche Bun | BBQ Sauce
  • Toppings (Optional) | Tomatoes | Lettuce | Avocado | Ketchup| Mustard | Pickles


  1. Combine Beef, Garlic, Onion Powder, Egg, Breadcrumbs, Worcestershire Sauce,BBQ Sauce and Rosemary
  2. Combine Blue Cheese and Cream Cheese
  3. Form thinner paddy with beef, spoon in Cheese mixture and top with another patty.  Seal and put on the grill
  4. Chop bacon and cook over medium heat until crisp.  Remove but leave the drippings
  5. Add butter to drippings and melt
  6. Add onions and sautee until tender
  7. Add shallots, Vinegar, Sugar, and Salt
  8. Remove from heat and add in Bacon, Chives and Thyme
  9. Spread BBQ Sauce on Brioche Bun and stack stuffed patty, Bacon & Onion marmalade, and add on any other toppings you would like 

Sweet & Spicy Baby Back Ribs


  • Baby Back Ribs
  • Light Brown Sugar | Smoked Paprika | Cayenne Pepper | Garlic Powder | Kosher Salt
  • Unsalted Butter | Apple Cider Vinegar
  • Vegetable Oil


  1. Preheat oven to 350 degree F
  2. Combine Brown Sugar, Paprika, Cayenne, Garlic Powder, Kosher Salt
  3. Pat down Rack of Ribs and rub in spice mixture
  4. Wrap ribs in foil and bake until meat is fork tender (2-3 hours)
  5. Remove from oven, let cool, and drain juices from corner
  6. Reheat juices
  7. Add in spice mixture and reduce by 1/3
  8. Add in Vinegar, Salt and Maple Syrup
  9. Oil Grill
  10. Put Ribs on Grill and baste with sauce
  11. Grill until char marks form
  12. Remove from Grill and let rest
  13. Slice and Serve

Chipotle Lime Chicken Thighs


  • Chicken Thighs, Skin On
  • Fresh Lime Juice | Lime Zest | Olive Oil | Cilantro | Jalapeno | Chipotle Chili Powder | Garlic | Honey | Kosher Salt


  1. Debone Chicken Thighs
  2. Combine Lime Juice, Lime Zest, Olive Oil, Cilantro, Jalapeno, Chipotle Chili Powder, Garlic, Honey, & Salt
  3. Marinate Chicken for 2 hours
  4. Place Chicken on Grill and baste
  5. Sprinkle with Garlic, Cilantro and Jalapeno
  6. Grill until golden brown and charred in some places
  7. Garnish with cilantro and serve

Grilled Corn & Poblano Chile Salad


  • Vegetable Oil
  • Lime Juice | Hot Sauce
  • Corn on the Cob | Poblano Chile
  • Unsalted Butter | Salt | Feta Cheese | Cayenne Pepper | Scallions | Cilantro


  1. Grease Grill with Vegetable Oil
  2. Put Corn still in the husk and the Poblano Chiles on grill until corn is charred all over and chiles are blackened in spots
  3. Remove from grill and let cool
  4. Remove husks and cover corn with Butter
  5. Cut kernels off cob and put in bowl with Lime Juice and Hot Sauce
  6. Remove seeds from chiles and chop
  7. Combine kernels, Chiles, Feta, Salt, Cayenne Pepper, & Scallions
  8. Garnish with Cilantro

I Could Really Use Some Sort Of Herbal Refreshment!

Well it’s April 20th in two days and that means 711s everywhere are being raided for chips, frozen pizzas and hotdogs across the country.  If you don’t understand why, we can fill you in.  “420” is a universal name for smoking marijuana.  While there are theories that it refers to police codes or Marijuana laws, the phrase actually originated because students in San Rafael High School in the 70s would meet at 4:20pm to smoke weed. Obviously this code spread quickly and the term was adopted by most.  So on April 20th, or 4/20, hemp enthusiasts ban together to celebrate the herbal remedy.



Now before the outrage that we are even braving this topic, remember that California legalized recreational marijuana use effective January 1, 2018.  Because this day is going to be the first 4/20 since the law was implemented, we are guessing most people are going to step up their game.  Here is a full day menu that celebrates everything marijuana. 


See you at the dinner table,

CBC Team





  • Water | Butter | Ground Cannabis


  1. Preheat oven to 215 degrees F
  2. Bake Cannabis for 30-40 minutes
  3. Combine Butter and Water, simmering
  4. Add in Cannabis and simmer on low for 3 hours, stirring occasionally so as not to boil
  5. Remove and let cool
  6. Using cheesecloth, strain Butter mixture, removing all the plant particles
  7. Remove cheesecloth, cover and refrigerate
  8. Remove any excess water


Challah French Toast


  • Challah | Regular Butter
  • Vanilla Extract | Eggs | Milk | Cinnamon | Nutmeg
  • Cannabutter
  • Powdered Sugar | Maple Syrup


  1. Thick slice your Challah
  2. Combine Vanilla Extract | Eggs | Milk | Cinnamon | Nutmeg
  3. Soak your Challah in mixture
  4. Heat up Regular Butter, add Challah to pan, and cook until golden brown
  5. Remove French Toast and spread Cannabutter
  6. Plate and dust with Powdered Sugar
  7. Serve with Maple Syrup and enjoy




  • Cannabis
  • Ground Beef | Garlic Powder | Worcestershire Sauce | Salt | Pepper
  • Dijon Mustard | Egg Yolk | Lemon Juice | Olive Oil | Whole Mustard Grain | Horseradish
  • Baby Bella Mushrooms | Butter
  • Fontina Cheese | Arugula
  • Bun


  1. Combine Ground Beef, Salt, Pepper, Garlic Powder, Worcestershire Sauce, Salt, Pepper, and Olive Oil
  2. Sprinkle in finely ground Cannabis , mix and let sit
  3. Sautee Mushrooms with Olive Oil and Butter and set aside
  4. Whisk together Dijon Mustard, Egg Yolk and Lemon Juice
  5. Slowly drizzle in Olive Oil into Dijon mixture, whisking in the entire time
  6. Whisk in Whole Grain Mustard and Horseradish and set aside
  7. Toss Arugula with Lemon Juice, Salt, & Pepper
  8. Form patties from Ground Beef and cook over skillet until medium rare
  9. Top with Fontina Cheese for the last 1-2 minutes
  10. Spread Aioli on Bun, add Burger, then Mushrooms, then a little more Aioli
  11. Finish with Arugula 


Mac 'N Cheese


  • Fusilli
  • Regular Butter | Cannabutter | Flour | Milk | Half and Half | Salt | Pepper
  • Mozzarella | Monterey Jack | Cheddar
  • Panko Bread Crumbs | Parmesan


  1. Preheat oven to 375 degrees F
  2. Boil Fusilli until al dente
  3. Melt Regular Butter and Cannabutter, adding in Flour, Milk, Half and Half, Salt, & Pepper, creating a Roux ‘
  4. Stir in Mozzarella, Monterey Jack, & Cheddar cheeses
  5. Add Fusilli to Cheese mixture
  6. Put Mac N’ Cheese into baking pan
  7. Coat Panko Bread Crumbs in Cannibutter
  8. Sprinkle Panko Bread Crumbs and Parmesan on top of Mac N’ Cheese
  9. Bake until topping is golden brown




  • Cocoa Powder | Cake Flour | Sugar | Salt | Baking Powder | Baking Soda
  • Eggs | Vanilla Bean
  • Cannabutter
  • Bittersweet or Semisweet Chocolate | Vegetable Shortening


  1. Preheat oven to 350 degrees F
  2. Combine all dry ingredients
  3. Combine Eggs and Vanilla Bean
  4. Melt chocolate in double broiler and add in Vegetable Shortening
  5. Slowly drizzle in Chocolate mixture into Eggs and Vanilla
  6. Fold in Cannabutter into Chocolate mixture
  7. Fold in wet batter into dry ingredients and stuff until mixed
  8. Bake in parchment lined baking pan for 30 minutes, rotating pan once
  9. Remove and let cool
  10. Cut and serve

A Bottle of Red, A Bottle of White

This past weekend we took a day trip up to the Santa Barbara wine country.  While all the rain in Southern California may have been bad for beach days and hikes, it did wonders for the local flora.  The Santa Rita hills area are known for two main grape varietals: pinot noir and chardonnay, while others like Syrah are beginning to become more prevalent.   The interesting thing about the region is, because of the ocean being so close, there are two different climates for the grapes to grow, depending on which side of the hill.  On one side, the soil is sandy and there is more wind, and on the other there is a higher clay content; this results in a lot of variation within each varietal, giving the wine makers more to choose from when constructing their wines.  


Now the best part of taking a trip up to wine country, besides being exposed to some of the best wines offered here in the US, is the food pairing that goes hand-in-hand with the tastings!  Nothing goes better with sipping a glass of wine is a beautiful meat and cheese board.  Here are some of the “must haves” when making your own decadent, yet simple sampling platter.


See you at the dinner table,

CBC Team



You can't begin to create a charcuterie board without first selecting you meats.  Make sure to provide a variety or textures and flavors that will compliment the notes of the wine and the other accoutrements.  


When it comes to sausages, there are two types that are perfect for a charcuterie board: Smoked and Cured.  Smoked sausages are made when sausages are hung in a smokehouse with a cool fire, creating a lot of smoke, preserving the sausage and adding that unique flavor.  The reason these are so good for these boards, because they can be eaten cooked, but also as-is.  We suggest grabbing a Kielbasa or Andouille and your friends will thank you.  Cured sausages include the classic Copa, Genoa Salami, and Chorizo.  Grabbing a few of these, and thinly slicing will add that a perfect compliment to your flavor pallet.

Whole Muscle Cut

Like with Sausage, Whole Muscle Cured Meats can be divided into two different categories, Salumis and Bacons.  Salumi generally consists of salted and cured pork, however other cured and salted meats can be used.  The most popular option for your board is Proscuitto, however if you are feeling adventurous, try an Italian Lardo or Salo.  Bacons, as most know, should generally be cooked before serving.  You may use a Pork Belly or Pancetta to bring distinctness and higher end quality.


Now people tend to be divided about eating paté however if you are a lover of it like us, this will add a new texture and creaminess to your meat tray, giving yourself a break from the salted options mentioned prior.  Paté comes in many forms, from duck to sheep, so try a few out and decide which one you love the most.




It’s important to have different textures when adding cheese to a plate like this, as each type brings something different to your meal. 


Creamy cheeses, such as Brie or Goat Cheeses are wildly popular and you can find them at almost every grocery store.  If you are feeling like you want to change it up, grab fresh Burrata, creamy Bleu D Auvergne or Smoked Mozzarella to make a statement.

Medium to Medium-Hard

With a sharper flavor, Cheddar is the most familiar of the medium-hard cheeses.  Others include Gruyere, Gouda and Jarlsberg.  While these are great for melting over a cracker or bread, adding a block for slicing thin wedges will always be a crowd favorite.


While these cheeses aren’t going to be the most popular, it’s always nice to throw a Grana Padano, Pecorino or Parmesan on the board to give your guests other options.  People find that many of these cheeses can be eaten by themselves, but we think that pairing them with the mentioned above will help round out the full experience.



Like the meat and cheeses, your bread and cracker decision should be presented with a wide variety.  Soft breads, grilled pitas, crispy melba toasts, and classic cracker options will be the best vehicles to enjoy your meat and cheese options.


If you’re like me, you like to have some fruits and vegetables on your board in order to give yourself a break from the heavier items.  Raw foods, grilled options, and pickled options (both fruits and vegetables), can really add a much needed relief during your tasting picnic.  Don’t be afraid to think out of the box (if you haven’t tried pickled pineapple, you are truly missing out).  Think of items like asparagus, grilled eggplant, or peppers that will compliment all your other items, while fresh grapes and refreshing melons will bring out flavors hidden in the wines.


Jams and Honeys are the last piece of the puzzle to consider.  The meats, and even cheeses, can bring a lot of sodium to the forefront of your pallet.  It is important to balance out the saltiness with something a little sweeter.  By adding this small touch, you’ll be sure to enjoy the remainder of your wine tasting adventures! 


For most, one word sums up the April concert circuit: COACHELLA.  For the modern millennial, it’s the Woodstock festival we all wish we could have attended.  Past headliners range throughout every genre of music, including Prince, Kanye West, Nine Inch Nails, Calvin Harris and Paul McCartney; this year’s lineup, which begins in one week, features The Weekend, Eminem, and Queen B herself, Beyonce. 


And while it’s all about the music, everyone can tell you that the Coachella brand is almost as strong.  Make your way to middle of the desert for either weekend, and feathers, flowers, flowing dresses will be just the beginning of the whimsical fashion you will find.  Before the main concerts start, you’ll find cocktails by the pool, music blasting and the laid-back party vibe in almost hotel and Air BnB you pass.

So grab your oversized sunglasses, jean shorts or draping dress, iPhone filters, and enjoy some of these fantastic recipes to celebrate everything Coachella.


See you at the dinner table,

CBC Team


The Weekend

Dizzy Desert Lemonade

This desert inspired cocktail with agave will keep you cool in the dry desert heat, but the kick is the floral garnish.  While it may seem like just a little bit of bright color for your Instagram story, this edible flower packs a bit of punch: eating it will make your mouth numb with a tingling sensation.  As you kick back and enjoy this refreshing libation, you won’t be able to feel your face, or at least your mouth.


  • Ice | Vodka | Agave Syrup | Fresh Lemon Juice | Lemon Slice & Szechuan Button Flower for Garnish


Honey Sriracha Chicken

There is nothing like hanging by the pool and starting up the grill.  With a kick of Sasha Fierce spice, and a sweetness that the Beyhive will approve of, this chicken will be a hit with the single ladies, divas, grown women, and baby boys.  And if the heat is just too much, just grab a Dizzy Desert Lemonade and you’ll be ready to go All Night! 


  • Chicken Breasts or Chicken Wings
  • Baking Powder | Smoked Paprika | Salt | Pepper
  • Sriracha | Honey | Rice Vinegar | Sesame Oil
  • Sesame Seeds | Cilantro


  1. In a bowl, sift together Baking Powder, Smoked Paprika, Salt, & Pepper
  2. Coat your chicken in the dry ingredient mixture
  3. Place chicken on grill, turning every 10-15 minutes
  4. Combine Honey, Sriracha, Rice Vinegar, & Sesame Oil
  5. Baste with sauce every 10 minutes until chicken is cooked through and remove from grill
  6. Brush with final coat of sauce
  7. Garnish with sesame seeds and cilantro


The Real Slim Jim Jerky

May we have your attention please?  If you’re enjoying the Coachella camping, it’s important to have snacks that you can quickly grab and eat and you stand inline for the bus.  This smoked jerky is perfect to make ahead of time and bring along to the festivities.  Note, there will be no actual Slim Jims in this recipe, but we were trying to come up with something that didn’t have anything to do with M&Ms.


  • Flank Steak
  • Worcestershire Sauce | Honey | Garlic Powder | Soy Sauce | Onion Powder | Paprika | Cayenne Pepper | Liquid Smoke | Red Pepper Flakes


  1. Cut flank steak into thin strips (about ½ inch) and then pound out a little
  2. Combine all other ingredients to make marinade
  3. In a bowl combine flank steak strips and marinade, cover, and let it refrigerate overnight
  4. Put strips onto aluminum lined baking sheet, single layered
  5. Set your oven to a low temperature (150-175F) and cook from anywhere between 4-6 hours, flipping once.
  6. The jerky is finished when it is completely dried out