Welcome to Conchita’s Cookbook. And yes, it’s the secret cookbook from Abuela Conchita herself with the recipes she used to make for her friends and family! Here’s where you put those Conchita Foods products in your pantry to good use. We’ve got recipes for you to whip up meals that will get them coming back for more time and time again. And that can be passed down from generation to generation, of course.
A fresh and flavorful dish that brings together creamy avocado, crisp vegetables, and the bold taste of Conchita Sardines. Perfect as a light lunch or vibrant appetizer.
Ingredients
- 2 ripe avocados
- 2 cans of Conchita Sardines in oil
- ½ red onion, thinly sliced
- 1 large salad tomato
- Fresh chopped cilantro (optional)
- Conchita Olive Oil
- Balsamic vinegar
- Salt
- A few drops of fresh lemon juice
Instructions
1. Prep the vegetables:
Peel and dice the tomato, removing the seeds. Carefully cube the avocados, making sure they hold their shape. Thinly slice the red onion.
2. Assemble the base:
In a serving bowl, gently mix the avocado, tomato, and onion. Add a few drops of lemon juice to help preserve the avocado’s color. You can also add a bit of lemon zest if you’d like.
3. Add the Conchita Sardines:
Right before serving, top the mixture with the Conchita Sardines and a spoonful of the oil from the can. Sprinkle chopped cilantro over the top, if using.
4. Finish with the dressing:
Drizzle with a quick vinaigrette made from Conchita Olive Oil, balsamic vinegar, and salt. For extra flavor, feel free to add some lemon zest or a few drops of soy sauce to the dressing.
A creamy, rich cheesecake infused with the tropical sweetness of Conchita Guava Marmalade and the comforting crunch of Canela Crisps. A Latin twist on a classic dessert.
Ingredients
- 16 oz cream cheese, at room temperature
- ½ cup sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1 cup Conchita Guava Marmalade
- 1 ¼ cups heavy cream
- 1 cup Conchita Canela Crisps
- 5 tbsp butter
Instructions
- In a large bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, Conchita Guava Marmalade, heavy cream, Conchita Canela Crisps, and melted butter. Mix until fully combined.
- Line a 6-inch cake pan with parchment paper and pour in the mixture.
- Bake at 450°F for 25 minutes. The cheesecake should be jiggly in the center and slightly firmer around the edges.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours before serving.
A tropical twist on the traditional Colombian holiday dessert, made creamier with coconut milk and sweetened grated coconut — finished with a simple homemade blackberry sauce, just like grandma used to make.
Ingredients
For the natilla:
- 1 packet of ready mix for natilla
- 3 cups whole milk
- 1 cup coconut milk
- ½ cup Conchita Grated Coconut
- Extra shredded coconut for garnish
For the blackberry sauce:
- 1 cup fresh or frozen blackberries
- 2 tablespoons sugar
- A splash of water
Instructions
1. Prepare the natilla mixture:
In a bowl, mix the natilla ready mix with 1 cup of coconut milk and 1 cup of whole milk (taken from the total of 3 cups). Stir until smooth.
2. Cook the natilla:
In a medium saucepan over medium heat, add the remaining 2 cups of whole milk. Pour in the natilla mixture and stir constantly.
3. Add the coconut:
Stir in the Conchita Grated Coconut. Continue stirring for about 10 minutes, or until the mixture thickens and becomes creamy.
4. Let it set:
Pour the natilla into a dish or individual servings. Let it cool at room temperature, then refrigerate for at least 2 hours.
5. Make the blackberry sauce:
In a small saucepan, combine blackberries, sugar, and a splash of water. Simmer over low heat until the berries break down and form a syrupy sauce. Let it cool.
6. Serve:
Before serving, sprinkle extra shredded coconut on top of the natilla and drizzle with the homemade blackberry sauce.
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