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Springvale Botanical Cemetery
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Summer means capsicums are in season so why not try out SMCT’s Sous Chef, Roxy Flores’ family-friendly recipe for chicken fajitas? It doesn't get more authentic than this traditional recipe, cooked by her grandmother in El Salvador, and handed down through the generations.
"My maternal grandmother lived on a farm in the country. Of course, together with my grandfather, they used to keep many animals - especially chickens. I remember her cooking in a rustic fashion, and the smell of the spices was always amazing and splendid. The best part was when we sat down to enjoy a nice meal and my grandfather used to tell us a lot of stories. I think some of them were a little bit exaggerated, but I still remember we had a lot of fun.
These memories were the best part of my childhood and they will always be a big part of my life. I do the same with my grandkids so they can relate to their children in later life. Despite the mess they make in the kitchen, I give them complete freedom to cook something for me and my husband. As the saying goes, “Excuse the mess, the kids are making wonderful memories.” That’s why I’m sharing this favourite recipe with lots of love for our extended SMCT family community.”
Roxy Flores oversees the beautiful food served in the function rooms at Springvale Botanical Cemetery and Bunurong Memorial Park. As with any time-honoured recipe, it's become a time-honoured favourite with her children and now her grandchildren. But if you’d rather someone else do the cooking, why not gather family and friends and let the team at Café Vita et flores look after you?
CHICKEN FAJITAS (Serves 6-8)