Lets cook memories together

Cook, sip and celebrate the heart of Mexico. From vibrant street food to soulful mains, Chilango Eats workshops let you master authentic Mexican home-cooking alongside fellow food lovers. Perfect for private gatherings or team events - you’ll take the recipes home with you.

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Join our next Event!

Sat, Nov 01
Dia de los Muertos Dinner (Late Dinner)
Den Haag
Details
Nov 01, 2025, 7:30 PM – 10:30 PM
Den Haag, Noordeinde 138A, 2514 GP Den Haag, Netherlands
Join Chilango Eats x La Patrona on 1 November for an evening of authentic Mexican flavours, live music, face painting, and a remembrance altar.
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Sat, Nov 01
Dia de los Muertos Dinner (Early Dinner)
Den Haag
Details
Nov 01, 2025, 5:30 PM – 7:30 PM
Den Haag, Noordeinde 138A, 2514 GP Den Haag, Netherlands
Join Chilango Eats x La Patrona on 1 November for an evening of authentic Mexican flavours, live music, face painting, and a remembrance altar.
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Hola Amigos!

Looking for a way to spice up your Team Building or Gift Experience?

Would you like to organise an original team-building activity for your company, a memorable gathering with friends or family, or a surprising gift for someone special?

At Chilango Eats, we host authentic Mexican food events and interactive cooking workshops - perfect for companies, private groups, birthdays, and anyone who loves flavour, culture and connection.

Discover our experiences and bring the taste of Mexico to your next event.

Gift a Memorable Experience

Book a Team Building

Book a Private Class

What Participants Say about the Workshops

"We had an amazing time at the workshop! It was such a fun experience with colleagues, and Cesar was an incredible host. The workshop impressed all of us - Cesar was patient, the atmosphere was welcoming, and we learned how to make truly authentic Mexican dishes. I still use the same recipe at home every few weeks! Highly recommended, and wishing Chilango Eats all the best for the future."

Past Chilango Events

About Us

Born and raised in Mexico City, I grew up surrounded by the flavours of my family’s kitchen and restaurant. After moving to the Netherlands to work in law, I began to miss those roots - and Chilango Eats was born. Since 2025, I’ve been hosting Mexican pop-up events and cooking workshops that bring people together around authentic food and culture.

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New recipe, I love this dish but not gonna lie it takes ages to make, then when you peel the chiles your hands get super dirty. However, Rajas Poblanas are absolutely worth it.

Ingredients (serves 4–6)
• 4–5 large poblano peppers (you could also use bell peppers but it will be sweeter)
• 2 tablespoons vegetable oil or butter
• 1 medium white onion, thinly sliced
• 1 garlic cloves, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• ¾ cup Mexican crema (or substitute with sour cream + a splash of milk)
• Salt and pepper, to taste
• (Optional) 1 teaspoon chicken bouillon powder for flavor
• (Optional) A bit of epazote or cilantro for garnish

Instructions
1. Roast the poblanos:
• Place the poblano peppers directly over a gas flame, or under the broiler, I used the oven since it saves time, turning occasionally until their skins are completely blackened and blistered (about 6–8 minutes).
• Transfer them to a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes.
• Peel off the charred skins, remove the stems and seeds, and slice into thin strips (rajas).
2. Cook the base:
• Heat oil or butter in a large skillet over medium heat.
• Add the onion slices and cook until soft and translucent (about 5 minutes).
• Stir in the garlic and cook for 1 more minute.
3. Add the corn and layer on the rajas
• Mix in the rajas and corn. Cook together for another 3–5 minutes, letting the flavors blend.
• Season with salt, pepper, and bouillon (if using).
4. Add the cream:
• Reduce the heat to low, pour in the crema, and stir until everything is well coated.
• Simmer gently for 3–5 minutes. If desired, mix in the cheese and let it melt.
5. Serve:
• Garnish with fresh epazote or cilantro.
• Serve warm with corn tortillas, Mexican rice, or grilled meats.

🥟 Empanadas de Birria🥟
Crispy, golden, and loaded with juicy birria, preventi no any leftovers going to waste!🙌🏼

Use my Chicken Birria recipe (linked) and just swap the chicken for beef or goat for a traditional birria

✨ Recipe:
Filling:
• 2 cups birria meat (shredded — chicken, beef, or goat)
• Optional: diced onion + cilantro for extra flavor

Dough:
• 1 cup of corn flour (I’m using maseca)
• 1 1/8 cup of water

To assemble:
1️⃣ Divide dough into small balls and press each one using a tortilla press lined with plastic.
2️⃣ Add 1–2 tbsp of the birria filling to one side.
3️⃣ Fold the dough over and seal the edges by folding.
4️⃣ Fry in oil until golden brown on both sides (about 2–3 min per side).
5️⃣ Serve with birria consomé or salsa for dipping

Enjoy 🙌🏼

A glimpse of our sold out (!!!) día de los muertos celebration yesterday. Thank you for all joining us and making it such a special night!🙌🏻

@tortilleria_taiyari sent me these totopos to try, crispy and full of flavor. I couldn’t wait to try them with a few salsas I’ve been working on.

I’ll be sharing the recipes for those salsas in the coming weeks (and the much-awaited empanada de birria). Stay tuned 🙌🏼

Hola!! We are back again with the events but this time, it will be something different. Mexicans from different regions are joining forces for the first time to do a collaboration with @lapatronacantinamexicana
to bring you the best of Mexico in The Hague.
You can expect to see me the day of the event but also @laregiademexico and you will enjoy the best pan de muerto from @mextiza.nl

🫔🫔La Patrona & Chilango Eats.
Join us for Día de Muertos dinner, music & calaveritas 💀
📅 Saturday, 1st November
🎟️ Ticket price 35€ per person. Get tickets here https://shorturl.at/AHhqb Includes special dinner, a non-alcoholic drink, live music & the Best Calaverita Poem contest 🪶
📍 La Patrona Cantina Mexicana, Noordeinde 138A.

Beans (frijoles) are a Mexican staple. For centuries, they’ve been a primary source of protein, fiber, and flavor for Indigenous peoples and later for all of Mexico.
Beans are eaten at almost every meal in various different ways.

• Typical servings: As a side with rice, on tostadas, alongside eggs for breakfast (huevos con frijoles), or as a base for soups and stews.
• Refried beans (“frijoles refritos”): Not actually fried twice, they’re cooked once until soft, then mashed and fried once in oil, lard, or butter with aromatics.

🫘 Quick Refried Beans (Pressure Cooker or Pot)

Ingredients (about 6 servings)

• 2 cups dried pinto or black beans (or 4 cups cooked beans)
• 6 cups water (for cooking)
• ½ onion, roughly chopped
• 2 cloves garlic
• 1 bay leaf (optional)
• 1½ tsp salt (to taste)

For refrying:
• 2–3 tbsp oil, lard, or butter
• ½ onion, finely diced
• Extra salt & pepper to taste
• Optional: some olive oil and a pinch of oregano.

Method

Cook the Beans
• Pressure cooker: Add beans, water, onion, garlic, bay leaf. Cook on high pressure 30–35 minutes, natural release 15 minutes.
• Regular pot: Soak beans overnight. Drain, add fresh water, onion, garlic, bay leaf. Simmer 1½–2 hours until soft.

Remove bay leaf and excess liquid, but reserve some cooking broth.

For refried beans:
• In a large skillet, heat oil/lard over medium.
• Sauté diced onion until translucent.
• Add cooked beans (with a splash of broth). Mash with a potato masher or back of a spoon until creamy. Add more broth as needed for consistency.
• Season with salt, pepper, and optional spices. Cook 5–8 minutes until thickened.

Spoon onto tacos, tostadas, side of rice, breakfast eggs, burritos, nachos or just eat with fresh tortillas.

#mexicanfood #mexicanfoodrecipes #beans #vegetarianrecipe

#tajin #margarita #chisme #fridaynightvibes #mexicanboy #mexicanblogger

Maíz is life (especially the cacahuazintle corn seen in the picture)

Guests walk in and my inner abuelita takes the wheel 🤷🏻‍♂️

Some days when I’m feeling exhausted I like to keep things simple. That’s when this recipe comes to my rescue, an easy to make classic vegetarian recipe in Mexican cuisine. If you’re feeling lazy this week, now you know what to cook.

The recipe:
Ingredients:
Refried beans
Corn tortillas
Lettuce
Sour cream
White cheese
Avocado
Salsa

Instructions:
Warm up your tortillas till they get soft, this ways is easier to fold without breaking.

If you do not have refried beans you can buy a can of black beans, put them in a pan and smash the beans until you have some sort of paste.

Once the tortillas are soft and you have the refried beans ready, add the refried beans in a tortilla, fold them and put it in a pan with a lil bit of oil.

After one or two minutes take them out and add your toppings.

All topics are optional but I like to add lettuce, sour cream, white cheese and some additional salsa to spice it up. This time I also had avocados at home so I added some.

Give it a try and let me know how you like them🙌🏻

#mexicanfoodrecipes #mexicanfood #vegetarianrecipe #easydinnerideas

Yesterday I hosted the sixth edition of Chilango Eats events - Mexican brunch and as with previous editions, I have learned no event comes without its surprises. More people than I had expected signed up last minute which meant I had to find someone to help me serve chilaquiles for over 30 people. I also tried out a new location and came to realise a sushi restaurant does not have the plates I needed, luckily another Mexican came to help (shout out to Natalia from @lapatronacantinamexicana for borrowing me the plates), among many other surprises. Luckily the past events have taught me, it will all work out, and following the advice from my mother, asking the universe. Sometimes all you have to do is let go of the fear and ask, reach out to the people you know. I’m grateful for all the amazing people I’ve met and taught me so much during the short journey I’ve had with chilango eats!

#latinosenpaisesbajos #mexicanfood #chilangoeats #fyp #thenetherlands

Typically made with lamb or goat (or recently also with beef) but catering for the request. Birria is believed to derive from the Purépecha word ‘biri’ meaning stew (as
ChatGPT just educated me on) its a traditional Mexican stew enjoyed as tacos or quesadillas packed with deep, savory flavors from dried chilies, spices, and a rich broth that is used for dipping.

The recipe:
4 chicken thighs (bone-in or boneless)
3 dried guajillo chiles
2 dried pasilla chiles
1 dried ancho chile
3 cloves garlic
1 cinnamon sticks
1 tsp cumin
1 tsp oregano
1 bay leaf
1 litre of chicken broth/water
Salt to taste (around 1 tosp)
5 tbsp white vinegar

After the chicken is cooked, shred it and let it simmer in the broth for an additional 20/30 min, don’t forget to taste the broth and add salt if needed.
Make into a taco or quesadilla using 100% corn tortillas (e.g. Komali or @tortilleria_taiyari ) Garnish with diced onion and fresh cilantro.
Give it a try and let me know what to cook next🙌🏻

P.S. watch to the end and rate my editing skills

Getting bored of your broodje kaas? Let’s turn them into a Mexican torta! 🙌🏻I’m using Birria, but you can swap it for any leftovers you have - tinga de pollo, rajas, or even chilaquiles, as you can find them on the streets in CDMX!
Grab a bolillo (find these at Turkish or Moroccan bakeries here in the Netherlands), then load it with Birria, fresh cilantro, onion, and a drizzle of smoky salsa negra.
This sandwich makes you look forward to your lunch. Trust me, your tastebuds will thank you! 🙌

#TortaTime #MexicanFood #birriatorta

Feeling festive for Mexicos Independence Day 🇲🇽

I have my money well invested 😌

#mexicanmath #mexicanfood #stonks

Mole verde con pollo is one of Mexico’s many moles made often with tomatillos, green chiles, herbs like cilantro and hoja santa, and toasted pumpkin seeds. Lighter than darker moles yet deeply flavorful, it’s a comforting dish served with rice and warm tortillas. This version is made with ingredients that are easy to find in the Netherlands, so leaving out tomatillos and hoja santa. According to a Mexican myth you should stir the mole always clockwise and no one should make you upset while stirring else the mole doesn’t emulsify properly due to the bad energies caused. So be mindful 😉

Recipe:
• 1kg chicken
• 4 jalapeño chiles deveined and deseeded
• 300g toasted pumpkin seeds
• 2 bunches cilantro & parsley (plus epazote/hoja santa if available)
• 1 onion (1/2 for the broth, the other for the mole) 4 garlic cloves
• 1 litre chicken broth
• Salt to taste

Simmer chicken until tender with 1 carrot, 1/2 onion, 1 garlic clove and a bay leaf. Roast the pumpkin seeds, and blend with the chilies, herbs, onion, garlic and the broth. Cook sauce in oil, season, and return chicken to simmer until flavors meld.
Serve with rice and tortillas.

#mexicanfood #recipeideas #cookingmyths #thenetherlands #denhaag

Since launching Chilango Eats at the start of the year, my friends have shown up in every way possible.
From buying tickets and sharing my posts, to bringing their friends, jumping behind the bar, helping to clean up, and even dragging me out for beers after - it’s been non-stop love and support.

This journey wouldn’t be the same without them.
Grateful for all of you🫶🏻

Last Friday we hosted a new edition of Chilango Eats, this edition included salsa dancing and Birria tacos💃🌮

Stay tuned for the next editions in September 🚲👀

#thehaguefood #thehagueevents #latinosenholanda #mexicanosenholanda #denhaag #chilangoeats #mexicanfood

Salsa salsa salsa💃🍸🌮
A small glimpse of our Friday night salsa event filled with good food, drinks and an amazing vibe thanks to all who joined us! August we will be on a summer break but for September we have a couple events in the planning - stay tuned!

#denhaag #thehaguefood #chilangoeats #mexicanosenholanda #latinosenholanda #thehagueevents

Where do I get my poblano chilies in The Netherlands?🇳🇱
Rajas poblanas is a classic Mexican dish made with roasted poblano peppers, sliced onions, and sour crème. It has a creamy and a little smoky flavour. In some families they add some corn or cheese to the recipe. You can eat it with tortillas, rice, or on its own. Since moving to the Netherlands it’s been hard to come around fresh poblanos, but recently I have discovered a place at Haagse Market that sells them. Now I can finally make rajas poblanas or chiles en nogada and enjoy the flavours I miss from Mexico🙌🏻

Would you like to try the recipe? 👀

Many people think adding chile and lime to beer it’s weird but for us Mexicans this is the best way. Specially when it’s super warm!

Would you try a Michelada (beer with lime and Tajín)?

#mexicanfoodlover #thenetherlands #denhaag #mexicanrecipes

If you like Mexican breakfast, you have to try this recipe for chilaquiles. Perfect for a slow Sunday!
If you can’t get green tomatillos, you can easily switch for tomato (4 to five medium size tomatoes), of course the taste is different but still good!

#mexicanfood #mexicanfoodlovers❤️🌮👍 #netherlands #brunch #brunchideas #foodideas #foodinspiration

See you on Saturday 21st! Get your tickets on the bio.

#ceviche #summer #summernight #mexicanfoodlover #denhaag #denhaagcity #dutchsummer

Mexican brunch to kick off the weekend! 🫔🍳🥑

Do you like coriander or do you think it tastes like soap?

#coriander #guacamole #guacamolelover #mexicanfoodlover #tacos

Yes! We love lime in Mexico or as we call it, lemon 🍋‍🟩🇲🇽

It’s great for seasoning, adding freshness, acidity and happiness. We even put it on fruits! Yes you heard that right!

#mexico🇲🇽 #growingupmexican #mexicanfoodlover

Would you try lime on fruits?

🦐✨ Mexican Ceviche Night in The Hague! ✨🐟

Get ready for a fresh and flavorful evening this June 21st from 6–9 PM!

🌮 Authentic Mexican ceviche
🌱 Vegan & vegetarian options
🍹 Refreshing cocktails

Come hungry, leave happy 🎶🌞

📍 The Hague, Boekhorstraat 128

Join us for a night of food and fun - link to the tickets in my bio!

When you get invited to a Mexican party you can be sure of one thing, you will leave with a full stomach

Saturday morning breakfast. Have you tried Mexican breakfast before?

If your kitchen and T-shirt don’t get messy, did you even have Mexican food? 🌮 👀

There’s nothing that good food and my Tequila can’t fix
P.S. my dogs name is Tequila

Molletes are a traditional Mexican dish often enjoyed for breakfast or lunch - baked open-faced sandwiches with refried beans, and melted cheese topped with a pico de gallo.

Did you know that there is also an Andalusian version of molletes? The Andalusian version is made with flatbread, olive oil, crushed tomato and jamón.

This time I made the Mexican version - let me know how you liked them if you try the recipe 🙌🏼

My happy place 💛

#chilangoeats #metime #selfcare

Thank you for good vibes to all 60 of you who joined us last night🫶🏻
It got us through the cleaning afterwards (as you can see if you scroll to the end)

This is my recipe for Tikin Xic fish - a famous Yucatec Mayan dish.

Ingredients:

- 900g white fish fillets (grouper, snapper, or sea bass)
- 3 tbsp achiote paste (annatto paste)
- ½ cup fresh orange juice (preferably sour oranges, or mix ¾ orange + ¼ lime)
- ¼ cup fresh lime juice
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp oregano (Mexican if possible)
- 1 cinnamon stick
- 1 clove
- 1 banana leaf (or aluminum foil for grilling)

Instructions:
1. Make the marinade: In a blender, mix achiote paste, orange juice, lime juice, garlic, olive oil, and spices. Blend until smooth.
2. Marinate the fish: Coat the fish fillets with the marinade, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
3. Prepare the banana leaf: If using, briefly heat the banana leaf over an open flame or in hot water to soften.
4. Assemble: Place the banana leaf (or foil) on a grill pan or baking sheet. Lay the fish on top and wrap it up.
5. Cook: Grill over medium heat for 15-20 minutes or bake at 190°C for 20-25 minutes until cooked through.
6. Serve: Garnish with fresh cilantro and serve with warm tortillas, rice, or fried plantain.

Tip: For extra smoky flavor, cook it over an open flame or charcoal grill and add some pickled habanero + red onion 🌶️

#fish #mexicanfood #chilangoeats #tikinxicpescado #Recipe

From childhood dreams of making tortillas to cooking for 32 people at my first event! 🌮

Are you following your passion?

🌮🍸 TACOS & COCKTAILS 🍸🌮

Our last event was sold out, did you miss out?

Join us on March 22nd! 🎉

👨‍👩‍👧‍👦 4PM - 6PM: Family-friendly fun with delicious tacos!
🍸 6PM - 8PM: Cocktails & good vibes with friends!

🎟️ Tickets include 2 tacos + 1 drink—grab yours now via the link in bio! 🔗✨

Are you joining us?

Hola 👋
I am CJ and I love food, specifically Mexican food🌽 🇲🇽Born and raised in Mexico City and after living 8 years in the Netherlands, the one thing I miss the most - the food and sharing the food with friends and family.
That’s why I am launching Chilango Eats, a passion project dedicated to:
🍽️ Catering authentic Mexican food
🌮 Cooking workshops to teach traditional recipes
🎉 Events that bring people together over delicious flavours

From the street corners of CDMX to the bustling markets and family kitchens, I want to share the true essence of Mexican food - the way I grew up eating it. Whether you want to taste, learn, or celebrate, Chilango Eats is here to bring Mexico to your plate!

Follow me to cook, eat, and enjoy juntos! 💛
📍Based in The Hague | Catering & workshops available for private and business customers

🌮🎉 Chilango Eats Fundraising Fiesta – A Night of Tacos & Community! 🎉🌮

Join us for an unforgettable evening of Mexican flavors, fun, and fundraising as we celebrate the launch of Chilango Eats! 🇲🇽✨

📅 Date: 22nd March 2025
📍 Location: Boekhorststraat 128, 2512 CT Den Haag
⏰ Time: Family Fun: 4:00 PM – 6:00 PM | Cocktail Vibes: 6:00 PM – 8:00 PM

🎟️ Tickets (link in bio) include:
✅ A welcome drink 🍹
✅ Two delicious, authentic tacos 🌮🌮
(Additional food & drinks available for purchase)

👨‍👩‍👧 4:00 PM – 6:00 PM | Family-Friendly Fiesta:
Bring the whole family for a lively early evening filled with kid-friendly activities, music, and tasty Mexican bites.

🍸 6:00 PM – 8:00 | Cocktails & Celebration:
As the night unfolds, we turn up the fiesta vibes with cocktails, Latin beats, and a vibrant atmosphere to toast the beginning of our new adventure!

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