Waffle Time!

I am always thinking up new ways to improve our menus. Since I live in a small town many of my regular customers come in often and I think it is really important to keep innovating and offering them something new. I was so excited when the new commercial waffle iron arrived for my restaurant, Limon Bistro, and I couldn’t wait to get working on our new selection of sweet and savory waffles.

Here is our recipe for basic waffle batter:


  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract


  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla, until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Almond-Cacao Frozen Yogurt

We have an excellent organic market in Huatulco twice a month. Last week I scored some fresh plain yogurt- plain as in fresh from the cow with no extra additives. It had a chunky curd like consistency and tart flavor. Beside the woman who sold me the yogurt was a table selling a house-made almond-cacao spread and BOOM I knew what had to be done! I dusted off the Cuisinart ice cream maker and made a delicious cream based frozen yogurt that was the perfect balance of chocolate tartness.

Here’s the recipe:

In a saucepan heat

2 cups of sugar

6 tsp. of cornstarch

2 cans of evaporated milk

½ cup almond-cacao spread

Handful of chocolate chips

Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly with a whisk to prevent burning.

Remove the mixture from the heat, and cool.

Stir in the plain yogurt. Refrigerate until chilled.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

Serve with whipped cream and almonds.