Silvia Martinez

The combination of this salad on top of a freshly baked, Bridgford Parkerhouse Style roll makes an easy slider that lives happily on a table with other brunch items. The next morning, just bring them out and let them rise in a warm spot until about 20 minutes before your brunch, then bake them. Sweet dates and mayonnaise blend with savory bacon and piquant onion, and then it’s all topped with the creamy flavor and crunchy texture of macadamia nuts. * Lettuce for serving with a pop of color One day before your brunch, take 12 rolls out of the bag, plus a couple of extras for the swipers in your midst, to defrost them overnight according to the instructions on the bag.

A traditional Mexican sauce, pibil combines achiote paste (a not-too-spicy paste made with annatto seeds), spices, vinegar, and, the defining ingredient, orange juice. Pibil just isn’t pibil without real orange juice, so I made my regular swing through the dairy aisle to pick up some Tropicana Homestyle (Some Pulp) * Comal or griddle or pan for banana leaves Pour orange juice and vinegar in a blender. Place the chicken on top of the banana leaf, pour the pibil sauce over the chicken, add bay leaves, then fold the banana leaves over to cover the meat.

Coffee horchata agua fresca, a delicious variation of the classic Mexican horchata, tastes as good as it sounds. In my opinion, and unless you use rice flour as we did with our easy Mexican strawberry horchata recipe, I suggest soaking the rice for a long time, overnight is best. Of course, you will need a coffee maker or a french press, but if you don’t own any, just mix the grounded coffee with hot water in a pot. Place the soaked rice with the water and cinnamon stick in a blender or food processor and mix until completely integrated.

Combining the strawberries, cream, real vanilla ice cream, as well as mixing chocolate into the batter marries all these amazing flavors into one heavenly package. * 1 non-stick skillet that measures 7 inches in diameter across the inside bottom Pour in milk, egg, vanilla and melted butter and mix all ingredients until smooth. Spread one heaping teaspoon of whipped cream on one of the triangular areas, cover with sliced strawberries, then fold the crepe in half on top of the filling. For serving, place the desired number of crepes, I like three, on a plate, add a scoop of creamy, delicious Graeter’s ice cream, garnish with more strawberries and mint if you like, and use a sieve to dust with a generous amount of confectioner’s sugar.