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Recipes straight from Claudia's Cocina

Tajín Citrus Green Beans

Claudia Sandoval


Chef Claudia Sandoval - Green Beans & Citrus
  • 2 lbs. of Green Beans, trimmed

  • 6 Garlic cloves, thinly sliced

  • 2 Shallots, thinly sliced

  • 1 Grapefruit, zest and segmented

  • 2 Oranges, segmented

  • 1 ½ cup of Pomegranate seeds

  • ½ cup pomegranate juice

  • ¼ cup red wine vinegar

  • 2 tblsp. Granulated sugar

  • ¼ cup Grapeseed oil, plus two tablespoons

  • 1 tblsp. TAJÍN®


For 8 servings

1. In a bowl, whisk together pomegranate juice, grapefruit zest, vinegar, sugar, and ¼ cup of grapeseed oil. Whisk together until sugar dissolves and set aside.

2. In a large sauté pan set to medium-high heat, add grapeseed oil, shallots, garlic, and green beans. Sauté for 3-4 minutes until green beans soften but are still crisp. Remove from heat.

3. In a large bowl, toss green bean sautee with pomegranate vinaigrette.

4. In a large serving platter, arrange all green beans, garnish with grapefruit and orange segments, TAJÍN® and pomegranate seeds.


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajín Watermelon Pineapple Granita

Claudia Sandoval


Chef Claudia Sandoval - Tajin-46.jpg
  • 3 cups chopped Fresh Pineapple

  • 2 cups chopped Seedless Watermelon

  • ½ cup granulated sugar

  • 1 ½ cup water

  • 2 teaspoons TAJÍN®


1. In a blender, add chopped pineapple. Cover and blend on high speed 1 minute until smooth. Strain pineapple puree into measuring cup. Measure out 1 cup pineapple juice and add to medium saucepan.

2. Separately, blend chopped watermelon, and blend on high speed for 1 minute until smooth. Strain into a measuring cup and measure 1 cup of watermelon juice. Add to a separate saucepan.

3. To each saucepan, add ¼ cup sugar and ¾ cup water. Bring to boil over medium-high heat; cook 1 minute, stirring to dissolve sugar. Remove from heat. Stir in 1 teaspoon TAJÍN® to each saucepan when cool.

4. Strain mixture into 8-inch baking dish. Cover and freeze at least 8 hours.

5. When ready to serve, scrape mixture with fork until fluffy. Serve by layering 1 inch layers of Pineapple Granita and sprinkling with Additional TAJÍN®, followed by Watermelon Granita, sprinkling with TAJÍN® and repeating until glass is full. Serve immediately.


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajín Chicken Avocado Salad

Claudia Sandoval


Chef Claudia Sandoval - Tajin-21.jpg
  • 8 slices Wheat Bread

  • 1 ½ cup boiled Chicken, shredded – skin removed

  • ¼ cup Greek Yogurt

  • ½ cup Avocado, diced

  • ¼ cup Yellow Corn kernals

  • 2 tablespoons fresh Cilantro, chopped

  • 1 tablespoon Mayonnaise

  • 2 teaspoons Lime juice

  • 1/2 tsp Garlic powder

  • 1/2 tsp TAJÍN®

  • 1/2 tsp Black Pepper


For 4 Servings

1. In a large bowl, put in Chicken, Corn, Avocado, and Cilantro. Mix to distribute evenly.

2. Add Yogurt, Mayo, Lime Juice and Spices. Mix until well incorporated and well coated.

3. Serve by making sandwiches on whole wheat bread and cutting into shapes for kids lunch boxes. Pair with cubed Mango and Pineapple sprinkled with TAJÍN®.



Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajín Broccoli Hummus

Claudia Sandoval

Chef Claudia Sandoval - Broccoli Hummus


  • 4 cups raw Broccoli florets, washed and trimmed

  • 1 15oz. can Chick Peas

  • ¼ cup packed Cilantro leaves

  • 2 Garlic cloves, peeled

  • 1 medium Lemon, juice and zest

  • 4-6 tablespoons Tahini

  • 4-6 tablespoons Olive oil, plus more for drizzling

  • 1 teaspoon TAJÍN®, plus more for sprinkling salt


For 6-8 servings

1. Set a vegetable steamer on medium-high heat and add enough water to cover the bottom of the pan. Add broccoli florets to basket. Steam for 6-8 minutes or until fork tender. Remove broccoli from steamer and place into a food processor.

2. Add the chickpeas, cilantro, garlic, lemon zest and juice, tahini paste, olive oil, and TAJÍN®. Pulse 4-6 times to break up larger items and then blend together until well combined and smooth. Check for salt and season to taste.

3. To serve, place hummus in a serving dish and drizzle more olive oil and sprinkle with an additional helping of TAJÍN®!


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajín Avocado Ice Cream

Claudia Sandoval


avocado ice cream
  • 2 large avocados, pitted

  • 1 can of full fat coconut milk

  • 1/3 cup granulated sugar

  • 1 tablespoons lemon juice

  • 1 tsp lemon zest

  • 2 tsp. TAJÍN® seasoning, plus more for sprinkling


For 4 Servings

1. Take a spoon and remove the flesh from the avocado skins. Place the flesh into a blender along with all of the can of coconut milk (include cream). Add the granulated sugar and lemon juice to the blender.

2. Blend until smooth. Using a rubber spatula remove the contents and place into a large bowl. Fold in lemon zest and TAJÍN® seasoning. Making sure to incorporate well.

3. Place mixture into an ice cream maker. Allow to freeze according to the manufacturer’s instructions.

4. Remove from ice cream maker and serve or store in refrigerator for later use.

5. When serving, dust with an additional sprinkling of TAJÍN® Seasoning


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajín Deviled Eggs

Claudia Sandoval


  • 12 large boiled eggs

  • 4 tablespoons Mayonnaise

  • 1 teaspoon Mustard whole grain

  • 1 tablespoon Scallion, thinly sliced

  • 1 tablespoon Lime juice

  • 1 tablespoon Cilantro, chopped

  • ½ teaspoon TAJÍN®


For 24 servings

1. Peel eggs carefully and slice down the middle using one intentional slice with a clean sharp knife. Remove yolks and set in a separate bowl. Place egg white halves on a plastic lined cookie sheet to prevent sticking and damage to whites.

2. Prepare filling by adding Yolks, Mayonnaise, Mustard, TAJÍN® and Lime juice to a bowl and mixing until incorporated. Put filling in a piping bag fitted with a star tip. Refrigerate for 30 minutes.

3. Fill each egg half with Filling and Garnish with Cilantro, Scallions and an additional sprinkle of TAJÍN®.

Find More Recipes at


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 


Tajín Cauliflower Ceviche

Claudia Sandoval

Chef Claudia Sandoval - Tajin-25.jpg


  • 1 Cauliflower head, cut into florets

  • 4 Roma tomatoes, seeds removed, diced

  • 1 large Cucumber, peeled, diced

  • ½ cup Red onion, minced

  • ½ cup Cilantro, chopped

  • ½ cup Fresh Lime juice

  • ¼ cup Fresh Orange juice

  • 1 tablespoons TAJÍN®

  • 2 Avocados salt


For 4-6 servings

1. Fill a large stock-pot with hot water and add salt. Set stock-pot on high heat until a rolling boil is achieved. Add Cauliflower Florets and boil for 3-4 minutes until fork tender. Strain and allow to cool completely.

2. Dice cauliflower florets into small bite size pieces or desired size. Place cauliflower into a large bowl and add both lime and orange juice. Season with TAJÍN® and salt to taste.

3. Fold in Tomatoes, Cucumber, Onion, and Cilantro. Mix until thoroughly incorporated.

4. Cover bowl with plastic wrap and place in refrigerator for 30 minutes.

5. Serve with tostadas, saltine crackers, and garnish with avocado slices.



Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajín Honey Glazed Wings

Claudia Sandoval

Chef Claudia Sandoval - Tajin-30.jpg


  • For the Chicken Wings:
  • 2 lbs. Chicken Wings, trimmed
  • 1 tablespoon Vegetable oil
  • 1 teaspoon TAJÍN®
  • ¼ teaspoon Black Pepper

    For the Glaze:
  • ¼ cup Honey
  • 3 tablespoons Lime juice
  • ½ tsp. TAJÍN® 

    For the Garnish:
  • 2 tablespoons Cilantro Leaves
  • 1 Scallion, sliced thinly


For 16 servings

Preheat broiler on HIGH

  1. In a large bowl, toss chicken wings with vegetable oil and season with Tajín and black pepper. Place on a baking sheet and Broil with the rack about 5 inches away from the broiler. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Flip the wings over and broil the other side until crisp and golden brown, about 8 minutes.
  2. Meanwhile, in a large bowl, whisk together the glaze ingredients until smooth.
  3. Check wings for doneness and remove from oven when cooked through.
  4. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has crispy charred spots, about 1 to 3 minutes. Watch carefully.
  5. To plate, place wings in a serving platter and sprinkle the scallion greens and cilantro on top of the wings. Serve while warm.


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajín Watermelon Stacks

Claudia Sandoval

Chef Claudia Sandoval - Tajin-11.jpg


  • 1 mini Seedless Watermelon, sliced into 8 ½ inch slices

  • 4 oranges, cut into 8 ¼” slices

  • 1 cucumber, cut into 16 1/8” slices

  • 3 cups Arugula

  • ¼ cup olive oil

    For the Vinaigrettte:

  • ½ cup Orange juice

  • ¼ cup Champagne vinegar

  • 6 Mint leaves, minced

  • 1 tsp. sugar granulated

  • 1 tblsp. TAJÍN®


  1. In a bowl, place all vinaigrette ingredients and whisk together.

  2. Using a 2” ring cutter, cut watermelon slices into 24 rounds. Place all slices into a gallon size zip bag and incorporate vinaigrette and allow to marinade in a refrigerator for 15-20 minutes.

  3. Remove watermelon rounds from bag and pour out marinade into a large bowl. Whisk in ¼ cup of oil. Add arugula and toss to coat in vinaigrette.

  4. Create stacks by layering stack with one layer of watermelon, one orange slice, two cucumber slices, and arugula.


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajín Fruit Pizza

Claudia Sandoval


Chef Claudia Sandoval - Tajin-43.jpg
  • For Pizza Dough:

  • 1 pound Pizza Dough (store bought)

  • 1 Egg

  • 2 tablespoons Granulated Sugar

  • all purpose flour for dusting

    For Yogurt Sauce:

  • 1 cup Greek Yogurt - plain

  • 3 oz. Cream Cheese

  • 4 tablespoons Powdered Sugar

    For Glaze:

  • 3 tablespoons Apricot Jam

  • 1 teaspoon Water, warm

  • 1 teaspoon TAJÍN® Seasoning

    For Topping:

  • Assorted fruit, for topping


For 6-8 servings

Preheat oven to 425ºF.

  1. On a floured surface, roll out pizza dough to an 10-inch round. Transfer dough to a parchment-lined baking sheet. In a small bowl, whisk egg and brush pizza dough with egg. Sprinkle with granulated sugar. Bake until lightly golden, about 12-15 minutes or based on your packaged instructions.

  2. Meanwhile, using a stand or hand mixer, beat yogurt, cream cheese, and powdered sugar on low until incorporated. Increase speed on mixer to high and whisk until aerated and whipped.

  3. In a separate bowl whisk together apricot glaze and microwave for 15 seconds on high. Remove carefully and set aside to cool. When cool whisk in TAJÍN® seasoning.

  4. Remove pizza dough from oven and cool.

  5. To assemble, add yogurt cream cheese whipping to pizza dough leaving a ½ inch edge. Add sliced fruit to your liking. Glaze fruit with Apricot TAJÍN® glaze to make shiny and delicious. Sprinkle with extra TAJÍN® for extra kick. Slice and serve!


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajin Grilled Skewers

Claudia Sandoval

Chef Claudia Sandoval - Tajin-2.jpg

Marinated Beef and Veggie

by Chef Claudia Sandoval


  • For the Marinade:
  • 2 oranges, juiced (1 cup)
  • ¼ cup yellow onion, minced
  • 2 garlic cloves, minced
  • ¼ cup grapeseed oil
  • 2 tablespoons TAJÍN® 

    For the Skewers:
  • 1 ½ lb. Boneless Beef Sirloin, cut into 1½” cubes
  • ½ lb. heirloom grape tomatoes
  • 2 zucchini, cut into 1” half moons
  • 1 corn, cut into 1” rounds
  • 12-20 metal or bamboo skewers
  • 2 tblsp. TAJÍN® seasoning


For 6 servings

Preheat outdoor grill or grill pan to Medium-High heat.

  1. In a large zip lock plastic bag, combine the marinade ingredients and sirloin cubes. Seal with little air left in bag and toss gently to coat. Refrigerate for at least 1 hour or overnight, turning occasionally.
  2. Thread beef onto six metal or soaked wooden skewers. Discard marinade. Thread Veggies onto six metal or soaked wooden skewers. Sprinkle all with TAJÍN® generously.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack or grill pan. Do not saturate paper towel with too much oil.
  4. Grill steak and veggie skewers over medium-hot heat for 8-10 minutes or until beef reaches desired doneness. Use a thermometer to check beef temperature: 130° for medium rare, 145° for medium, 160° for well-done.
  5. Remove skewers from grill and allow beef skewers to rest for 2-5 minutes.


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Golden Raisin Rosca De Reyes

Claudia Sandoval

“This recipe lightens up the density of the traditional Rosca, and focuses on the gold that King Gaspar brought Baby Jesus. It uses golden raisins as a symbolic representation and also includes dried figs.”

Claudia Sandoval - Target-0021.jpg

 What You’ll Need:

4 cups Simply Balanced flour
1 1/2 stick unsalted butter, softened
6 eggs + 1 egg yolk
1/2 cup granulated sugar
1 tsp. salt
2 heaping tbsp. active dry yeast
1 cup whole milk
Zest of 2 oranges
6 tbsp. grape seed oil
5 oz. golden raisins
1/4 cup Red Guyaba Paste, cut into thin strips, for garnish
1/4 cup Green Apple Paste, cut into thin strips, for garnish
1/4 cup Yellow Quince Paste, cut into thin strips, for garnish
5 oz. Market Pantry dried figs
1 jar Simply Balanced raspberry fruit spread
12 oz. Market Pantry maraschino cherries, without stems
2 Baby Jesus bake-proof figurines

Sugar Paste Ingredients:

1/4 cup granulated sugar
1/4 cup flour
1/2 cup powdered sugar
2 tbsp. vegetable shortening, softened
1/2 stick unsalted butter

What You’ll Do:

  1. Preheat oven to 350° F.

  2. Warm 3 oz. milk in the microwave until lukewarm. Add 2 tbsp. flour, 1 tbsp. sugar and active dry yeast. Mix until combined and let rise for 10 minutes in a warm spot, until doubled in volume.

  3. Sift remaining flour into an extra large bowl; add salt and orange zest and mix until combined.

  4. Add softened butter and gently combine. Make a well in the center and add sugar, 6 eggs and yeast mixture. Mix well until incorporated.

  5. Flour your work surface and turn dough out. Add golden raisins and knead dough until it’s soft and elastic. Sift in extra flour as needed.

  6. Grease a bowl with two tbsp. grape seed oil, place dough inside and coat dough in oil. Cover bowl with plastic wrap and let rest in a warm spot until doubled in size, approximately 20-30 minutes.

  7. Place dough onto a floured work surface and stretch into a 5-inch by 36-inch rectangle with hands. Spread raspberry spread horizontally along the center of the dough. Starting with the long edge furthest from you, roll the dough toward you to create a long rope. Pinch end together.

  8. Cut dough in half to create two 18-inch long dough strands for two roscas. Pinch dough ends together of each strand to create two wreath shapes.

  9. Grease two large cookie pans and the outside of a two 6-inch cake pans. Place the cake pans upside-down in the center of the cookie pans and wrap the wreaths around the pans.

  10. Cover dough with plastic wrap and place back in warm location to rest for 15 minutes, or until doubled in size.

  11. Whisk remaining egg yolk and brush the tops of the roscas.

  12. Make sugar paste: Combine all ingredients in a small bowl and divide into eight equal-sized portions. Flatten and cut into rectangles; place over the roscas at even intervals. Garnish with fruit paste, halved figs and cherries.

  13. Hide the baby Jesus figurines in the dough of each cake.

  14. Bake for 25-35 minutes, or until dark golden brown. Remove from oven and cool for 10 minutes before attempting to remove to a serving dish.

Planning a Three Kings Day celebration? Head to Target or to pick up everything you need, from food, to toys and more!



Copyright © 2016 Claudias Cocina LLC. All Rights Reserved.