Just wanted to do quick post about going red over this week.  Shout out to Brittany and Carina because it was these two beautiful redheads that convinced me to try out being a red head at the cookout.  

Before I went red I had very light blonde in my hair because I went platinum blonde over the winter (winter blues...nuff said).  The first product I used on my blonde hair was called Jazzing.  This stuff comes in a hot pink bottle and doesn't require developer.   I used #30, "Spiced Cognac".  I like the results but it was a little too orange-y and light for me, (maybe because I had so much light blonde underneath it).  It also washed out very quickly and would bleed like crazy in the shower.  

After watching a youtube video about going from blonde to red by Sammie460, I realized I needed to decide what family of red I wanted.  She explained that there were lots of red "families", the burgundy family, the copper family, the red family, etc.  She was using a color in the copper blonde family.  I loved her hair color and new I wanted something similar for mine.  Because I wanted to stay away from getting too red, I decided to try "Strawberry Blonde" in #8C by AGEbeautiful.  Needless to say the color definitely didn't turn out a strawberry blonde, maybe because of the previous red I had in my hair from the Jazzing?  But regardless, I ended up LOVING my color anyway.  It was a little bright the first two days but after about 3 washes it really settled down into a gorgeous shimmering red.  And I still loved it when it was bright too.

I would encourage anyone looking for a natural red color to stay in the copper family, or, if you have fairly dark hair, to try the burgundy family.  I would also say that any colors that say "red", "bright red", "intense red", or "Magenta", are going to make you very red and won't look as natural.  

Do I have any beautiful redhead readers out there?  Comment down below and let me know if your rocking red and what colors you use!

La Cipota.

You Know Your Man Is Latino When...
I Am Now On YouTube!

spanish flag photo:  spain-flag.jpg

Hi everyone!  So I know its been a long time since I've done a post! Lo siento!!   Things have been so busy with the birth of a baby girl.  Anyway, its August now and the dog days of summer are officially in full swing.  

So what else is there to do in August but make a youtube video?  

Yes, I have officially joined youtube!  Here'a a link to my channel, be sure to like, subscribe & share!

The topic of this video is how to know if the man you are with is of Latin origin.  I view this as an educational video because perhaps you are with a man and you don't know where he is from.  Perhaps you have never had 'that' discussion before....You know the one where you both agree to tell a lie the truth about where you both hail from.  Or maybe you are dating a man and you are just plain afraid to ask him.  What if it will make him mad?  What if he would refuse to tell you?  He might even try to break up with you because of it!  

Maybe you think your man is Latin, but your just not completely sure. 

Well fear not sister! This video is for you!  If you have a sneaking suspicion that your man may be of Latin origin, but are not totally "for sure, for sure", then watch this video and put your uncertainties to rest!

This video will tell you all the things a Latin man will do if you are with one.  If you you watch this and think to yourself, "Hey! My man does that!"  Well then you got yourself a Latin man!  And there's no turning back now!  

I want to also say that this video was made in good humor, and that I love my Latin husband very much!   Mr. Cipote is a good husband and a good father and a very good sport for letting me poke fun at him.  Love you honey!

Enjoy the video! Make sure to subscribe so you can see my new videos when they come out!

Bistec Salvadoreno

feliz dia de mama photo: feliz dia de las mama dia_de_madre.jpgMother's Day is Sunday, May 12th this year.  In honor of all the extremely hardworking mamas out there, I'm going to cook an easy and favorite dish of many a mama - Bistec Salvadoreno.  Anytime I've had a hard day, my husband knows he better walk through the door with a plate full of Bistec Salvadoreno and some Arroz Negrito.  Bistec simply means "steak" in Spanish.  Usually the word "bistec" is paired with the word, "encebollado".  Bistec encebollado basically means "steak and onion stew".  The onions are sauteed and placed on top of or near the steak.  I'm not a huge fan of onions, so I just make bistec. 

Although bistec means steak, this type of "steak" is much thinner than a real piece of steak meat.  In fact, bistec is very similar to another popular meat, fajita, in that they are both very thin cooked meats.    The only difference is that  fajita is generally grilled and not cooked in oil.  Scrambled eggs are also frequently served with bistec salvadoreno at the end of the cooking process.

Bistec is generally eaten with rice, tortillas, and hot sauce.  Because it's almost Mother's Day, I switched out the tortillas for some Italian bread with butter to make my lunch just a little fancier today.

This recipe comes from my wonderful sister-in-law Marilyn.  Her bistec is fantastic and tastes 100% autentico!  It's also the easiest recipe I've seen for this dish.  A secret ingredient in this recipe is the mustard.  Mustard is frequently used in many Salvadoran meat recipes to give the meat that extra delicious sabor.  My recipe for pollo guisado also uses mustard as a seasoning sauce. 

  • 1 -2 lb. of round cut steak
  • Mustard
  • Adobe all purpose seasoning
  • Black pepper
  • Cooking Oil
  • Onions and tomatoes if you like 


Sprinkle adobe seasoning and black pepper on both sides of meat.

Squeeze some mustard onto the steak - about the same amount you would pour on a hotdog.

Pour a lot of cooking oil into a hot skillet.

When the oil is extremely hot, place steak into oil.

Cook steak about 5 minutes on each side.

If you want to add the onions and tomatoes, add them towards the end of the cooking process and then leave them in with the steak in the skillet after you remove it from the heat.

Serve with rice and hot sauce.

feliz dia de mama photo: feliz-dia-de-las-madres-mama feliz-dia-de-las-madres-mama.jpg

Buen Provoecho & Feliz Dia del Madre!

Tamales Pisques

Tamales pisques are quick and easy tamale that pack a hearty flavor punch and fill you up quick!  Their name "pisque" indicates that they are tamales made with a bean filling.  Tamales pisques are generally a little drier and saltier than traditional Salvadoran chicken tamales.  The drier masa is simply acheived by using less water in the masa, the quantity of seasoning remains the same as for other tamales.  

For the bean center, you can make your own refried beans or use them out of the can. Unlike in pupusas revueltas, I find that for tamales, the taste difference between home-made verses canned beans is minimal, and you save a lot of time by using the canned version. I liked to use red refried beans as opposed to black. 

The process used to make tamales pisques is the same as the process used to make tamales salvadorenos.  If you have not read that post yet, I recommend reading it because it gives extra details that are helpful for those of you who are "tamale-virgins".   

This recipe makes about 25-30 tamales.  Let's get started!

  • 1 can (8 oz) of refried red beans
  • 2 cups of masa harina
  • 6 cups of water
  • 1/2 cup of corn oil 
  • 2 Maggi chicken flavor cubes "caldo a pollo".  See my post on chicken tamales to see a picture of this seasoning
  • 1 chicken bouillon cube, by "Herb ox".  See my post on chicken tamales to see a picture of this seasoning
  • 2 Tbsp. of cumin
  • Platano Leaves, soaked in water to make soft
  • Aluminum Foil

Getting Ready:
  • Soak frozen platano leaves in warm water to soften
  • When leaves are soft, cut them into medium size squares (see pictures at bottom to get an idea of the size)
  • Cut about 30 squares
  • Rip off about 30 medium size sheets of foil (see pictures at bottom to get an idea of the size)
To Make the Masa:
  • Pour 4 cups of water and 2 cups of masa into a large cast-iron pan.  
  • Using your hands, mix the masa together with the water and use your hands to get out all clumps in the masa.
  • Turn a burner on high and our the other 2 cups of water into a new saucepan and add the 2 Maggi seasoning cubes and 1 chicken bullion cube. 
  • Place the saucepan with the seasoning on the burner and bring to boil until the seasoning cubes have dissolved.
  • Pour the hot seasoning water into the cast-iron pan with the rest of the water and masa, stirring quickly.
  • Add the 1/2 cup of oil and cumin and continue to stir.
  • Turn the burner to medium-low and stir the masa mix continuously until masa becomes thick. 
  • Turn off heat and remove cast-iron pot with masa from the burner. 
  • Leave masa in pan so it can continue to cook. 
To Form the Tamales:
  • Put 4 big spoonfuls of masa in the center of a green plantain leaf.
  • Put 1-2 spoonfuls of refried beans in center the masa.
  • Roll the platano leaf over the masa (see pictures at bottom).
  • Roll the foil over the plantain leaf (see pictures at bottom).
  • Repeat this process until you have used up all the masa.
  • Place foiled tamales in a tamale steamer or other steamer and steam for 30 minutes.
  • After 30 minutes, turn off stove but leave tamales in steamer so they can steam another 30 minutes.
  • Finally, remove foiled tamales from pan and place in fridge.
  • Serve tamales with crema.

Buen Provecho!

Here are a few pictures of the tamal pisque making process:

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