13 Comments
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Angelina Villalobos Soto's avatar

I’m making this this weekend!! Looks absolutely delicious!

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Steve Bonilla's avatar

I'm 71 and from Sacramento. My uncle used to make chicana. I never knew it originated in the Central Valley. Wow!

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illyanna Maisonet's avatar

Very cool! Do you remember how he made it?

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Trush's avatar

I was born in Sacramento in the mid 40s and found Chicano in many restaurants — some better than others

Just looked online and found it the same as my recipe except I never made it or ate it with potatoes

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808Soos's avatar

Except for the potatoes and chilis, that’s Hawaiian chop steak!

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Jessica's avatar

I never used to add adobo and sazon to things that weren't puerto rican recipes... ever since I purchased yours I have tried adding them on potatoes that I fry up for breakfast with eggs, putting in soups, really anything and the flavor is amzing.

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illyanna Maisonet's avatar

adobo will go on everything. I almost wish I had it in me to challenge that statement.

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Quinn E Noon's avatar

Two tablespoons of black pepper is definitely a lot - especially with those chiles and jalapeños in there! I’m gonna need my big girl pants for this one!

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illyanna Maisonet's avatar

That's a misprint, because I was taking shit from two different versions I saw. Do one or the other! hAha.

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Quinn E Noon's avatar

Oh thank goodness! Lol

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Eddie Maisonet, III's avatar

Just copped the seasoning!

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illyanna Maisonet's avatar

That's a misprint, because I was taking shit from two different versions I saw. Do the jalapeño or the black pepper, not both!

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Evelyn Hernandez's avatar

illyanna,,,this brought back so many memories of my Mom making this dish. I'm 76 years young and was born in Stockton Ca. I went to John Marshall Jr.High and graduated from Edison High. I found this article so interesting. Thank You for the memories 🤗

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