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Paola Briseño-González head shot - Epicurious

Paola Briseño-González

Contributor

Paola is a food writer and avid cook who wrote her very first recipe for a key lime cookie pie at age six. She is a proud Pata Salada—that's Mexican coastal surf speak for a native of Puerto Vallarta, Mexico. Her work has appeared in Food & Wine, Milk Street Kitchen, and others. She lives in Los Angeles with her husband, a punk rock writer and taco editor, and their two Old English Sheepdogs, Fig and Crema.

Recipes & Menus

Cooking for the Heart: 6 New Recipes for Gatherings

With these recipes, there’s no skimping on fresh flavor when you’re cooking for family or community members with dietary restrictions.
Recipes & Menus

Squash Blossom Soup With Cashew Crema

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.
Recipes & Menus

Quinoa a la Mexicana

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.
Recipes & Menus

Brochetas de Pescado

Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado. 
Recipes & Menus

Ceviche Verde With Pepitas

In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.
Recipes & Menus

Fava Bean Aguachile

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.
Recipes & Menus

Mixiotes de Pollo

Steaming the chicken wrapped in parchment pouches and draped in a spiced chile sauce ensures such a tender, juicy result you’ll be shocked it’s not dark meat.
Expert Advice

This Creamy, Spicy Dip Is What Your Tortilla Chips Have Wanted All Along

The Mayan toasted pumpkin seed and tomato dip known as sikil p’aak is spicy, rich, and deeply savory.
Expert Advice

Turn Your Pineapple Peels Into Delicious, Boozy Tepache

Call it the original low-alcohol option: This easy ferment makes use of your fruit scraps and a handful of warm spices to produce a delicious and refreshing mixer.
Recipes & Menus

Your Summer Corn Needs This Chip-Filled Salsa

If you can’t eat just one tortilla chip, this salsa de totopos, served with sweet corn, is the salsa of your dreams.
Recipes & Menus

Esquites con Salsa de Totopos

If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams.