ERICK LABRA

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09/30/2026

My grandma and I filmed this at the beginning of the year and I had to reshare it. I came across it this past Sunday and it made me smile ear to ear.

I remember being exhausted by the end of this day. Loading all my kitchen and camera equipment into the car, driving over an hour to my abuelita’s, then driving around town getting all the ingredients. We literally went to 5 different meat markets because she needed a specific one and refused to settle for the next best thing lol.

Then there’s making sure she eats, setting everything up, fixing things while my abuelita sits there like the princess she deserves to be treated like, cleaning everything up, packing everything back into my car, and driving another hour and a half home.

I’m extremely attentive with her and my parents. When I’m with them, they probably don’t even realize all the little things I do for them, but I think that’s what love is. You do it because you want to, not because you expect anything back.

Sometimes the reward comes on a random Sunday when an old memory pops up and makes you smile ear to ear. TBH, I had completely forgotten how exhausted I was at the end of this day. What I remembered was how much fun I had with my grandma. We laughed, gossiped, talked about aliens, our childhoods, and I got to learn a recipe my grandma created with her sister.

Funny how you forget how tired you were, but you remember how special the day was. It just reminded me how grateful I am that I took the time to make this memory with her ❤️

09/29/2026

Calabacitas con Queso | recipe in comments ➡️

09/24/2026

Homemade Beef Birria | recipe in comments ➡️

09/23/2026

Crispy tahdig rice (Iranian rice) | recipe ⬇️
Ingredients
2 cups white basmati rice
2 tbsp avocado oil
1 tbsp + 1/2 tsp unsalted butter, melted
Pinch of saffron strands
Pinch of sugar
2 tbsp boiling water
2 tbsp salt (for boiling the rice)
Pinch of salt (for the tahdig)
Instructions

1. Rinse the rice until the water runs mostly clear. Soak in fresh water for 15 minutes, then drain.
2. Bring a large pot of water to a boil. Add 2 tbsp salt and the rice. Cook for 4–5 minutes. Drain and rinse with cold water to stop the cooking process.
3. Grind the saffron with a pinch of sugar. Add 2 tbsp boiling water and let steep for 5–10 minutes.
4. Heat the avocado oil and half the melted butter in an 8-inch nonstick saucepan over medium heat. Add 1 tbsp saffron water and a pinch of salt.
5. Spread a thin layer of rice across the bottom and press down firmly. Gently add the remaining rice, forming a pyramid.
6. Make 4 holes through the rice with the handle of a wooden spoon, stopping before the bottom. Pour the remaining melted butter into the holes and drizzle with the remaining saffron water.
7. Wrap the lid with a clean kitchen towel (or if you don’t have any clean ones you can also use paper towels), securing the ends on top and away from the heat. Cover tightly and cook over medium heat for 5 minutes, then reduce to very low heat for another 15–25 minutes, until the bottom is golden and crispy.
8. Remove from heat and let rest for 5 minutes. Place a large serving plate over the saucepan and carefully flip to reveal the crispy tahdig.

09/22/2026

Bistec à la Mexicana | recipe in comments

09/18/2026

Friday night dinner steak with a side of potatoes |

09/17/2026

Espresso flan | recipe ⬇️

Ingredients
Caramel
1 cup granulated sugar
Custard
5 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 fl oz) evaporated milk
1/2 cup heavy cream
3-4 tbsp brewed espresso, cooled
1 tsp vanilla extract
Pinch of salt
Topping (optional)
Espresso powder

Instructions
1.Preheat oven to 350F.
2.Melt sugar in a saucepan over medium heat until deep amber. 3.Immediately divide among 4 oven safe ramekins, swirling to coat the bottoms. Set aside.
4.Gently whisk eggs in a large bowl (do not overmix). Add condensed milk, evaporated milk, heavy cream, cooled espresso, vanilla, and salt. Whisk until combined.
5.Strain the custard through a fine mesh strainer for a silky-smooth finish.
6.Divide custard evenly among the ramekins. Tap lightly to release any air bubbles.
7.Place ramekins in a deep baking dish. Loosely cover each with aluminum foil, fully covering the tops.
8.Pour warm water into the baking dish until it reaches halfway up the sides of the ramekins.
9.Bake at 350F until the edges are set and the centers still jiggle slightly. It Should be around 40–45 minutes but baking time may vary depending on your oven and ramekin size.
10.Remove ramekins from the water bath and cool at room temperature for about 1 hour. Refrigerate overnight until completely chilled.
11.To serve, run a thin knife around the edges, place a plate over each ramekin, and carefully flip to release the flan and caramel sauce. Optional; using a fine mesh strainer dust espresso powder on top for a boost of coffee flavor.

09/10/2026

Arroz con leche! Recipe ⬇️

Arroz con Leche
Ingredients:
1 cup long-grain white rice, rinsed
2 cups water
2 cinnamon sticks
1 strip orange peel
3 cups whole milk
1 can evaporated milk (12 oz)
1 can sweetened condensed milk (14 oz)
1 tsp pure vanilla bean paste or vanilla extract
Ground cinnamon, for serving
Instructions:
1.Add the rinsed rice, water, cinnamon sticks, and orange peel to a pot. Bring to a boil, reduce the heat to low, cover, and simmer for 12 minutes, until most of the water has been absorbed.
2.Remove the orange peel. Add the whole milk and evaporated milk. Cook uncovered over low heat for 15 minutes, stirring frequently to prevent the rice from sticking or the milk bubbling up and making a mess.
3.Once the rice is tender and the mixture is becoming creamy, stir in the sweetened condensed milk and vanilla.
4.Continue cooking over low heat for another 8 minutes, stirring frequently, until creamy. Keep in mind that the arroz con leche will continue to thicken as it cools.
5.Serve warm or chilled and finish with ground cinnamon.

09/07/2026

Salt river tubing in Arizona with the family

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Los Angeles, CA
90068

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