Handstand Kids

Tag Archive for Mexican

Yvette On The Go

Our very own, Yvette, visited KCAL 9 studios yesterday and made a healthy and easy holiday meal.  Be sure to watch the video and learn how to make Italian popcorn, Mexican salad and Chinese spring rolls!

Have a great weekend!

It’s Getting Chilly

It’s getting chilly and we’re craving nothing but the heat.  If you and your little ones are getting cold, try making our Mexican Hot Chocolate for a late night snack.

Mexican Hot Chocolate, Level 1, Serves 4


  • 1 cup dark or semi-sweet chocolate
  • 4 cups low-fat milk (leche)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (canela)


  • Ladle
  • Measuring cups
  • Measuring spoons
  • Medium saucepan
  • Microwave-safe bowl
  • 4 mugs
  • Whisk


  1. Break up the chocolate into small pieces and place into the microwave-safe bowl.
  2. In the microwave, heat the chocolate for 1 minute or until melted.
  3. Meanwhile, heat the leche in the medium saucepan over a medium-low heat.
  4. Once the leche is warm, add the melted chocolate and whisk together until consistency is smooth.
  5. Add the canela and vanilla and stir. Add more canela or vanilla as desired.
  6. Ladle into the mugs and drink.


Try using sugar-free chocolate.


Yvette Takes San Diego By Storm

Yvette took a break from the Gourmet Expo this weekend and stopped by San Diego 6 Morning News.  Watch her cook her infamous Apple-licious Taquitos!

Thanks for watching and spreading the word!

Yvette Takes Louisville By Storm

Yvette just left Louisville, Kentucky and the ABC Kids Expo! Before leaving, she made a stop at Louisville’s Channel 11. Be sure to check it out below.

Thanks for watching!!

Yvette Cooks with Kids in Colorado

In Denver: James, Henry and Caroline cook up a healthy and delicious Mexican meal from the Mexican cookbook kit.  All of the kits can be purchased at Bed, Bath and Beyond.

La Cocina: A Non-Profit Program We Love

Check out this very cool San Francisco-based organization. La Cocina is a non-profit business incubator program that helps talented home cooks and street food vendors turn their hobby into a profitable business. How? La Cocina provides cooks with technical advice, commercial kitchen space, capital and investors, and helps with language and cultural barriers.

Here’s one success story: Veronica Salazar, a Mexico native, started cooking and selling Mexican food out of her home on weekends. With the help of La Cocina, she opened a catering company, El Huarache Loco, which grew into a popular food stand at local farmer’s markets. This fall Salazar will open her own restaurant.

Participants in La Cocina’s program are now a vital part of San Francisco food culture, including gourmet food trucks, farmer’s market stands, local restaurants, catering companies and products sold at larger retail stores like Whole Foods.

To read more, click here.

HSK Food of the Month: Tomatoes!

This month we’re all about tomatoes. Whether you’re making a sandwich, an Italian treat, or Mexican food, tomatoes are a terrific staple! Enjoy our delicious and kid friendly Nacho recipe from our Mexican Cookbook Kit!

Mexican-ize My…Chips into Nachos, Serves 4 to 6, Level 1

1 large bag corn tortilla chips
1 15-ounce can refried pinto or black beans (frijoles)
2½ cups shredded cheddar, Monterey Jack or Mexican blend cheese (queso)
2 tomatoes (tomates)
1 cup salsa
1 cup guacamole
½ cup sour cream

Can opener
Cutting board
Casserole dish
Measuring cups
Small skillet

1. Preheat oven to 350 degrees.
2. Dice the tomates and set aside.
3. Pour the frijoles into a small skillet and heat over low heat until warm.
4. Place the chips in the casserole dish.
5. Pour the frijoles, queso and tomates over the chips and place the casserole dish in the oven. Bake until the queso melts (about 12 to 15 minutes).
6. After removing the casserole dish from oven, top the nachos with salsa, guacamole and sour cream.

For a low-fat version, use reduced-fat queso, or cut the amount of queso in half and add 1 diced bell pepper.