Alejandra Flores

Connect What is your signature dish?

A signature dish for me would have to be “Carne en su Jugo” or literally translated, Beef in its Juice. It’s a stewed meat dish with beans, bacon, whole yellow peppers and Mexican green onions simmered in green sauce made from green jitomates, jalapeños, white onion, garlic, and cilantro. To me, it sums up the cuisine of the northern region of Mexico, it’s a little rustic but incredibly delicious and pairs perfectly with red rice and tortillas.

Who is your culinary inspiration?

I’m a millennial, so I grew up watching Anthony Bourdaine and Andrew Zimmern. Having a sensitive palate(I could taste everything) and watching them describe the initial shock, the acclimation and the finish of something, Andrew’s catchphrase always sticking to me, “If it looks good, eat it” and both men always trying their best to at least taste something once, really inspired me to break out of my picky eater phase.

What would you do with the $25,000?

Well, I’m a SAHM at the moment. I’m in college as well, so I’m pursuing two of the most expensive passions in life so it leaves basically no room for any other passions. I recently signed up for Supper at Home, it connects people who would like to come eat at your home, and you get paid for serving your meals. I realized that I’d love to do this but I’d need to pay for a Food Handler’s certificate, buy chairs, dining table(currently don’t have one), cutl