Merengue, Ceviche, Huevitos: Spring Recipes From Three Latino Chefs

Merengue, Ceviche, Huevitos: Spring Recipes From Three Latino Chefs

Flowers are blooming, school semesters are coming to an end, and the spring heat is here with a vengeance. After what felt like an endless winter, spring has finally arrived! As the seasons change and temperatures rise, our comfort foods also go through phases. A warm bowl sopita might cure a cold but won’t satisfy a craving in 80 degree weather. That’s why we asked three Latino chefs to share their favorite spring recipes. From meringue to ceviche, these dishes are sure to become your newest seasonal staple.

Alfredo Garcia, @freddsters
McAllen, Texas

You may recognize Alfredo Garcia from his popular and heavily Mexican-influenced recipes on TikTok (@freddsters), which have racked up over 11 million likes on the platform. He is a former personal chef for MLB players and has since started sharing his beloved recipes – Elote YangonsBirria Spring rolls, Mexican hot dogs and more. Garcia uses staples from different cultures and adds his own Latino twist to create unique, delicious recipes.

Mostachon as prepared by Garcia.

Mostachon (meringue pie)

A refreshing treat


  • 5 proteins
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp cream of tartar
  • 2 tsp vanilla
    2 Ritz Crackers (2 sleeves), crushed
  • 1 cup pecans, crushed
  • 1 block of cream cheese
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp salt
  • Mango or strawberry, in pieces


  1. Preheat the oven to 350 degrees.
  2. Add egg whites to a large mixing bowl. Using an electric mixer, beat the egg whites and gradually add 1 cup of sugar.
  3. Once the sugar is fully incorporated, add the baking powder and cream of tartar. Complete mix. Then mix in the vanilla. You should have shiny soft peaks.
  4. Crush the Ritz crackers (not completely crushed, you want some big chunks) and pecans. Add them to the meringue and gently fold them into the mixture.
  5. Use a springform or regular cake tin, line with baking paper and then add the cake mixture. Make sure the top is as even as possible.
  6. Bake the cake for 40 minutes at 350 degrees.
  7. Once baked, let it cool completely, meanwhile make the glaze and chop the mango or strawberries, or both like me.
  8. For the icing, beat 1 block of cream cheese for 1 minute, then add the whipped cream and beat for 2 more minutes. Then beat in the powdered sugar. Add salt and vanilla and then white for 2 more minutes.
  9. Frost the top of the cake, top with the fruit of your choice and serve.
  10. Cake can be served cold or at room temperature.
Belinda Gonzalez, @homemade_always
Los Angeles, CA

Belinda Gonzalez, based in LA, is a Mexican-American recipe developer, food blogger and mom with more than 350,000 followers on her socials. Gonzalez shares homemade recipes inspired by her culture, putting her heritage and family at the center of all the delicious food she creates. Her TikTok has amassed over 15 million views with some of her most popular videos being traditional Mexican favorites such as tamales and Mol Poblano. Sharing recipe videos of nostalgic dishes (usually accompanied by Latin jam) has made Gonzalez a much-loved maker and la cocina.

Huevitos and Salsa as prepared by Gonzalez.

Huevitos and Salsa

A family favorite


  • 5 Roma tomatoes
  • 3 cloves of garlic
  • 2-3 serranos
  • Half a small white onion
  • 2 tablespoons oil
  • 4-5 whole eggs
  • Coriander
  • fried beans
  • Queso fresco
  • Flour tortillas
  • Salt to taste
  • Pepper to taste


For the salsa:

  1. Roast tomatoes, garlic cloves, serranos and onion on a comal.
  2. Add to the blender with a splash of water and salt to taste.
  3. Blend until smooth and set aside.

For the eggs:

  1. Add eggs to a bowl and mix with a fork until scrambled.
  2. In a hot pan, add oil, eggs, salt and pepper. Try not to scramble the eggs. Move the eggs to the center of the pan with a spatula, so that you get a sort of omelette.
  3. When the eggs are soft, add the salsa. Let it simmer for a few minutes.
  4. Sprinkle cilantro on top and enjoy!
Alejandra Tapia, @nanajoe19
Visalia, California

Originally from Puerto Vallarta, Mexico, Alejandra Tapia, aka Nanna Joe, currently lives in California. The TikTok sensation has gained a cult following from her various cooking series on the platform. of making hair lunch from my husband until Lizzo’s Christmas Dinner, Tapia’s recipes with a heavy Mexican influence are viewed and enjoyed by millions around the world. Her latest ceviche recipe is perfect for enjoying on a sunny day by the pool or even curled up on the couch.

Ceviche as prepared by Nana Joe.

Ceviche de pescado

A sunny day classic


  • 2 pounds ground swai
  • Basa or rock fish
  • 12-15 juicy limes
  • 2 grated carrots
  • 6 roma tomatoes
  • 1 red onion
  • 2 jalapenos
  • 2 cucumbers
  • 1 bunch coriander
  • 3 avocados
  • 1 mango
  • Salt and pepper to taste
  • Tortilla chips or tostadas

For the topping:

  • Ketchup
  • Chipotle Mayo (mix mayo with 2-3 tablespoons chipotle in adobo, salt and pepper to taste)


  1. Squeeze all your limes, add it to the fish along with your salt, pepper and grated carrots. Make sure the fish is completely covered with lime juice.
  2. Place in the refrigerator for 45-1 hours.
  3. Finely chop all your vegetables/fruits, except the avocado.
  4. Once the fish is “cooked”, add vegetables/fruits.
  5. Add to tostada, slice some avocado slices on top, drizzle with a little ketchup and chipotle mayo (optional) or salsa huichol and enjoy!