From: Canada

Favorite Drink: Latte

Sign: Pisces ♓️ 


Lina Mochon.jpg

Lina has a passion and love for cooking, which you can taste in every one of her dishes.

In 2007, she attended Le Cordon Bleu in Mexico City, where she received her Diplôme de Pâtisserie. This diploma is globally recognized as one of the most “respected culinary qualifications in pastry and baking.” 

To share her admiration for cooking with others, Lina offers cooking demonstrations - a unique culinary experience where guests learn exciting recipes and cooking methods, all while enjoying delicious food prepared right in front of them. 

Lina is in the works of publishing a recipe book that includes delicacies for everyone to make and enjoy at home.

Thai Cashew Sesame Chicken

Thai Cashew Sesame Chicken

JASMINE RICE 2 cups Jasmine rice 4 cups of water 1 tsp salt or to taste 1 tbsp. oil TAHI CASHEW SESAME CHICKEN CHICKEN: •1 Kg. boneless & skinless, chicken breast cut into bite-sized pieces (1 inch) •1/2 tsp salt •1/2 cup cornstarch •2 tbsp oil •2-3 roughly chopped garlic cloves •1 large sliced onion •1/2 cup cashews •2 dried red chillies or chilli flakes •1  sliced carrot * •1/2 lb. mushrooms cut into fourths* •2 sliced bell peppers (red and yellow)* •1 cup edamame beans (without the pods)* •1 canned water chestnuts (optional)* *Note: Substitute with frozen oriental mix SAUCE: •3 tbsp. soy sauce •2 tbsp. rice vinegar or (white vinegar) •2 tbsp. honey •1 tbsp. grated ginger •2 tbsp. sweet chilli sauce •2 tbsp. teriyaki sauce •1 tsp. cornstarch GARNISH: •2 sliced green onions (scallions) •2 tbsp. toasted sesame seeds Sweet Chilli Sauce Ingredients 8 long red chilli peppers  6 Thai chilli peppers  (very spicy) 6 garlic cloves peeled  1 cup water 1/3 cup sugar 1/2cup white vinegar 1 tbs. soy sauce  1 tsp salt 1 tsp. potato starch mixed with 1/4 cup water Directions Using a food processor chop chillies and garlic until roughly chopped. In a saucepan over medium heat, add water, sugar, vinegar, and soy sauce.  Bring to a boil. Add chopped chillies and garlic, lower heat and Simmer uncovered for 10 minutes.  Add potato starch mixture and continue to cook in low heat for 5 minutes. Let cool and enjoy. Keep it in the fridge for up to 4 weeks.
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