¿Qué onda, hermano?
Cletus from the holler puts on the mask and cooks Mexican-fusion food — crema, pozole, nopales, jamaica, and breakfast from the skillet.
I’m still Cletus Boone from the Kentucky holler. That don’t change. But I’ve been fascinated with Mexican food and culture since I was a teenager, worked off and on in the Southwest for years, and honeymooned in Cozumel. One day I put on a luchador mask to test a Short… and the audience showed up. This page is the little corner of Cletus Cook House where the mask stays on and the skillet goes Mexican-fusion.
Pozole Rojo
Hominy, rich red chile broth, and all the toppings. I made it and it was amazing — this one belongs in the ring.
Recipe page coming soon. Until then, watch the cookin’ on YouTube.
Bacon, Egg & Cheese Fried Rolled Tortillas — Breakfast burrito energy, fried and rolled.
Luchador Iced Coffee — Mask on, coffee cold.
Mexican Crema — Heavy cream, Greek yogurt, salt, and lime. Perfect with chicharrones.
Mexican Brown Gravy — The gravy that hijacked Cletus’s steak fingers.
Nopales — Cactus on the skillet. Delicious.
Jamaica Candy — Flor de jamaica cooked down sweet.
Flor de Jamaica Tea / Agua de Jamaica — The tea I went from not knowing to craving.
Caldo de Pollo — Comfort in a bowl. Already popular with the audience.
Pozole Rojo — The new champ of the kitchen.
More Luchador recipes — Coming soon!
Lucha libre is Mexican professional wrestling — masks, honor, big energy, and characters people remember. That’s the spirit of this corner: fun, loud, and respectful. Con honor.
Flor de jamaica is dried hibiscus. In Mexico it becomes agua fresca, tea, candy, and more. Nopales are cactus paddles, eaten every day by more people around the world than you’d guess from a Kentucky kitchen. Crema is the cool, tangy finish that makes chicharrones dangerous.
Coca-Cola Bubba started as a Southern bit. Then I found out Mexico loves Coca-Cola too. That audience kept growing. Luchador Cletus is the next chapter — same cook, extra flare.
Warm corn tortillas before you fill or fry them or they crack.
Mexican crema is just heavy cream, Greek yogurt, salt, and a little lime — don’t overthink it.
Use real flor de jamaica for tea and candy, not red food coloring.
Make extra caldo and pozole. Both taste better the next day.
A little Spanish goes a long way: gracias, buenos días, ¿qué onda, hermano?
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Got a family recipe from Mexico or the Southwest? Holler at me. I read every one.
