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Recipes straight from Claudia's Cocina

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. 

Hibiscus Orange Buñuelos

Claudia Sandoval

“I first learned to make Buñuelos (fried sweet dough) when I was about 6 years old and have never stopped making them. This recipe was inspired by my Hibiscus Poached Pears that helped me win MasterChef!”

Claudia Sandoval - Target-0044.jpg

What You’ll Need:

2 1/2 cups all-purpose flour, plus more for sifting
3/4 cup hot water
1/2 cup granulated sugar
1 stick Market Pantry unsalted butter
1/2 tsp. vanilla extract
1/2 tsp. Archer Farms ground cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
3-5 cups Market Pantry vegetable oil, for frying
Spiced syrup, for serving (recipe below)
Market Pantry powdered sugar, for dusting

What You’ll Do:

  1. In a small saucepan, heat water, sugar, 2 tbsp. butter, vanilla and cinnamon over medium-low heat until simmering; remove from heat and cool completely.
  2. In a large bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk egg and add to cooled liquid mixture. Slowly add wet ingredients to dry and mix with hands until a clay-like dough forms.
  3. Turn out onto a lightly floured surface and knead for five minutes until soft and elastic.
  4. Shape dough into a ball and place back into a clean bowl; cover with plastic wrap and let rest for 10 minutes.
  5. Spoon a dime-sized amount of butter in your palm and rub hands together to grease hands. Remove dough from bowl and create balls that are around two inches in diameter (should weigh around two oz.). 
  6. Once all the balls are rolled, dust a work surface and rolling pin with flour. Create a small mound of flour on one of the top corners of your work surface.
  7. Press a dough ball into the flour mound, flattening it with your four fingers (rather than the tips of your fingers). Flip it and press it into the flour again.
  8. Place the floured dough round at the center of your work surface and roll from the middle away from you, then back toward you.
  9. Flip the dough over, so that the now oval-shaped ball is horizontal instead of vertical. Repeat the rolling motion and continue to roll and flip until the dough measures 10 inches round.
  10. Cover dough rounds with clean kitchen towels and let dry for 30 minutes. Prepare your Hibiscus Orange Spiced Syrup while you wait (recipe below).
  11. In a 12-inch frying pan, add one inch of oil and heat over medium. Place each dough round carefully into oil and fry the buñuelos one at a time, using a large slotted spatula to press the dough under the oil. 
  12. Brown until golden on each side, one to two minutes. Flip and fry on opposite side for one more minute.
  13. Remove from oil to a paper towel-lined plate to drain.
  14. To serve: Place one buñuelo on a plate and drizzle with Hibiscus and Orange Spiced Syrup. Dust with powdered sugar and serve immediately!

Hibiscus and Orange Spiced Sugar Syrup

What You’ll Need:

2 cups Simply Balanced light brown sugar
2 cups dried hibiscus flowers
4 cinnamon sticks, broken into smaller pieces
10 whole cloves
1 star anise
3 cups water
Zest of one orange
Juice of one orange

What You’ll Do:

  1. In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes until sugar has completely dissolved, stirring occasionally.
  2. Remove pan from heat, strain and discard solids. 
  3. Bring back to a boil and reduce by half, approximately five to ten minutes. Remove from heat and cool slightly.
  4. Syrup can be refrigerated.

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. 


Nutella Mexican Hot Chocolate

Claudia Sandoval

“The addition of Nutella to the hot chocolate will be every kid’s—and adult’s—favorite new tradition!”

Claudia Sandoval - Target-0039.jpg

What You’ll Need:

2 cups water
1 cup Simply Balanced light brown sugar
1 cinnamon stick
3 whole cloves
1 star anise
5 cups whole milk
1 tablet Mexican Chocolate (such as Ibarra)
1 cup corn flour
3/4 cup Nutella
6 oz. Archer Farms Turtle Snack Bites, chopped

What You’ll Do:

  1. In a small saucepan, bring water, cinnamon stick, brown sugar, cloves and star anise to a boil over medium heat.
  2. Simmer for three minutes and remove from heat. Allow spices to steep for an additional five minutes. Discard solids.
  3. In a large saucepan, heat milk, liquid spice mixture, Mexican chocolate, 1/2 cup of Nutella and corn flour over medium-low heat.
  4. Whisk until chocolate is dissolved and liquid has thickened, approximately seven to ten minutes.
  5. Ladle into 10 mugs and let cool slightly; top with chopped turtle snack bites and serve.

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. 

Yellow Fin Tuna & Pear Crudo - People En Español Festival

Claudia Sandoval

Yellow Fin Tuna & Pear Crudo



16 oz yellow fin tuna loin, sashimi grade,

2 Bartlett or Red Bartlett Pear, Sliced in 1/2 cm slices lengthwise

1 cucumber, thinly peeled using Y peeler

2 radish, paper thin sliced and iced bath

1 jalapeño, thinly sliced (almost paper thin)

2 heirloom carrot, thinly sliced using Y peeler and iced bath

2 limes, zest and juice

2 lemon, zest and juice

2 orange, zest and juice

4 tablespoons Grapeseed Oil

Tajin Seasoning

Microgreens/Edible Marigolds


Makes 4 Servings


To make vinaigrette: in a bowl, whisk together, zest and juices of limes, lemons, and oranges with grape seed oil and salt.


To prepare crudo: slice fish into eight 1 cm thick slices weighing no more than ½ ounce each. WHEN READY TO BE SERVED… toss fish, carrots, and radish in vinaigrette.


To Plate: Place 8 pieces fish on plate as desired and garnish with jalapeno slices, slices of pear, curls of carrot, radishes, cucumber spools, and flower petals or pinches of microgreens. To finish add a generous pinch of tajin to the top. Provecho ~CS


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Garlic Sautéed Head-On Shrimp with Grape Pico Salsa - People En Español Festival

Claudia Sandoval

Garlic-Sauteed Head-On Shrimp with Grape Pico Salsa

For The Salsa: 

1 1/2 cup red seedless grapes, quartered lengthwise

1/2 small red onion, minced

1/4 cup cilantro, finely chopped (leaves only)

1/2 serrano chile, minced

1 tblsp fresh lime juice

black pepper



For the Shrimp: 

1/2 cup salted butter, divided

8 garlic cloves, minced divided

24 peeled and deveined (size 26-30 shrimp)


Makes 4 Servings

To make the pico salsa: Place the grapes, onion, cilantro, chile, and lime juice in a medium bowl and toss to combine. Season with salt and pepper. Set aside while you cook the shrimp.

To make the shrimp: Melt butter over medium heat. Add one quarter of the minced garlic and cook for 20 seconds. Add ¼ of the shrimp and season each shrimp salt. Cook, keeping the garlic butter at a simmer and lowering the heat if the garlic starts to brown too fast, until the shrimp begin to take on color, about 1-2 minutes. Flip the shrimp over and tilt the pan, using a large spoon to baste the shrimp with the garlic butter sauce. Cook, continuing to baste, for an additional 1-2 minutes, or until the flesh of the shrimp is pink but not overcooked.  Remove the shrimp from the pan and place on a platter. Remove the garlic butter from the pan to a bowl and repeat with the remaining butter, garlic, and shrimp.

To Serve: Place shrimp in a large family style platter and surround with grape pico salsa and tortillas on the side. To serve individually on plates, serve alongside Mexican white rice and tortillas. Provecho. ~CS


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 


Pescado a la Veracruzana - As seen on Fox 5 San Diego

Claudia Sandoval


Four 5 oz. white fish filets

2 large salad tomatoes

12 pitted green olives, chopped

1/8 cup capers, drained

1/2 yellow onion, chopped

1 bell pepper, sliced

2 garlic cloves, minced

1/4 cup water

fresh ground black pepper

grape seed oil 



-Begin by searing fish filets on medium high heat in 1 teaspoon of grapeseed oil and seasoning with only ground black pepper. Cook for 1 minute on each side. Remove from heat onto a paper towel lined plate. 

- Add one more teaspoon of oil to pan and add onion, garlic, and bell pepper slices. Sauté for 1 minute or until onion changes to transparent. Add tomato and water. Bring to a simmer and cover, cooking for 5 minutes. Uncover and add fish filets pouring sauce over fish filets. Cover and simmer for an additional 2 minutes. Uncover and add capers and olives and cover for 1 minute and serve. 

Provecho.- Chef Claudia XO


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

How to Spice up A Quesadilla - As seen on FOX 5 San Diego

Claudia Sandoval

Buffalo Chicken: 

16 oz. Sliced Buffalo Chicken

4 large flour tortillas

4 cups of grated cheddar cheese 

Ranch Dressing for Dipping

Makes (4) Servings


Gyro Quesadilla

16 oz. Sliced Gyro Meat

4 large flour tortillas

4 cups of grated monterey jack cheese 

1/4 sliced red onion

1 sliced tomato

Tzatziki sauce for dipping

Makes (4) Servings


Turkey, Tomato and Basil Quesadilla

16 oz. nitrate free sliced turkey

4 large flour tortillas

4 cups of grated mozarella cheese

2 sliced tomatoes

8-12 basil leafs, stemmed 

Marinara for dipping

Makes (4) Servings



On a comal or griddle set to medium-low heat, place on flour tortilla and heat on both sides for 30 seconds. Spread cheese in a thin layer on 1/2 of tortilla and add sliced meat. 

Fold over other half of tortilla over toppings and press down with spatula. Allow to cook on each side for 2 minutes or until cheese is melted. 

Remove from heat and add any additional ingredients (tomatoes, onions, sauces). 



Provecho- Chef Claudia 

Milanesa Tortas - As seen on FOX 5 San Diego

Claudia Sandoval


1 - 1 1/2 pounds of beef milanesa steak or thinly sliced beef round cut steak

3 eggs

4- 6 telera bread rolls, or other flat roll

2 cups bread crumbs

1 tablespoon achiote powder

1 teaspoon salt & pepper

1/4 red onion, thinly sliced

2 tomatoes, sliced

2 avocados, sliced

refried beans 

oil for frying




1) Begin by preheating a large skillet on medium heat with just enough oil to coat the bottom of the pan. In a shallow bowl or baking dish whisk eggs. In a seperate shallow bowl or baking dish prepare the dry dredge by adding bread crumbs, salt, pepper, and achiote powder and mixing until incorporated. 

2) Steaks should be no more than 1/8" thickness. If steaks are too thick, pound with a meat mallet until reduced thickness is acheived, being careful not to break meat. Begin dredging the meat by first placing it through the egg wash and then coating it with bread crumbs generously on both sides. Immediately place into large skillet and fry for 1-2 minutes on each side or until dark golden brown. Be careful to not cook too long as steak is thin and takes a short time to cook. 

3) Remove steaks from skillet and place on a paper towel lined plate to absorb any excess oil. 

4) Heat a seperate skillet or comal to toast the telera roll on medium-low heat. Slice the rolls horizontally and spread with mayo generously. Once skillet is ready place each roll half cut side down onto skillet. Mayo will absorb into bread. Check on it often and remove when toasted. 

5) Plate by spreading a thin layer of refried beans on the bottom half of the roll. Place Milanesa steak on top and add tomatos, onions and avocados as desired. Enjoy!



Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Warm Kale Salad with Roasted Persimmons and a Pomegranate Vinaigrette as seen on FOX 5 San Diego

Claudia Sandoval

Produce provided by Stehly Farms. All organic produce was locally sourced. 


For Salad

2 bunches kale, cut into bite size pieces, stem removed

2 persimmons, cut into 1/2" wedges

2 carrots, thinly sliced

2 scarlet radishes, sliced

1 pomegranates, seeds only

1 red onion, thinly sliced

2 garlic cloves, minced

havarti cheese (black tea cheese used on show)

grapeseed oil



For Vinaigrette

1 grapefruit, juice only

1 pomegranate, juice only

1/4 cup red wine vinegar

1/2 cup grapeseed oil

1 teaspoon yellow mustard




1) Begin by preheating your oven to 425 degrees. In a bowl, toss persimmon wedges with 1 teaspoon of oil and 1/2 teaspoon of salt. Place persimmons on a cookie sheet ensuring cut sides are facing the cookie sheet. Roast for 15-20 minutes or until nicely caramelized on one side. Remove from oven. 

2) Meanwhile, in a sauté pan, heat 1 tablespoon of oil on medium heat. Add 1/2 of garlic to the pan and 1/2 of chopped kale. sauté for 60 seconds and remove to a large bowl. Toss with sliced carrots, onions, persimmons, and radishes. 

3) Make vinaigrette by mixing grapefruit juice, pomegranate juice, oil, mustard and a pinch of salt to taste. Whisk vigorously until it no longer separates. 

4) Plate salad by garnishing with additional persimmons, carrots, radishes, and pomegranate seeds. Dress with pomegranate vinaigrette and serve with cheese shavings.



Copyright © 2015 Claudias Cocina LLC. All Rights Reserved.