About — Kristina Felix

I’m a visual artist with a passion for food, cooking, and storytelling. I grew up in a Mexican enclave on the east side of Aurora, IL, where both my parents settled after immigrating from northwestern Mexico. I went to art school then got a Fulbright student research grant to study the relationship between storytelling and the ancient art of back-strap weaving in Peru and Bolivia that changed my perspective on contemporary art.

In 2015, I moved to the East End of Long Island to continue working in the art world, but my obsession with food and storytelling took hold. I left my art job to work with cookbook author and TV host Ina Garten in order to focus on my main creative outlet, cooking delicious food for my friends and family.

Today, I’m a recipe developer and New York Times Cooking contributor, and write about food and motherhood on my Substack. I live in East Hampton, NY with my husband Bill Delano, daughter Francesca, and Freyja & Conchita the terriers.

The Concha Chronicles

I absolutely loved learning how to make this pan dulce. I have so many memories of going to the panadería as a kid and getting one of those giant silver trays and a pair of tongs. We’d choose the freshest, fluffie

New recipe alert: I am super proud of this Sweet Corn Tamale recipe because it was inspired by so many lovely memories, most recently helping chef Tony Ortiz (@chileconmiel) make a bushel’s worth of Uchepos upstate, with both chef Tony and the

New recipe alert: This one is special because it takes me back to June of this year when I traveled to Marfa, Texas to visit my wonderful friends Abby & Phil for Agave Fest (@agavemarfa). Being the food enthusiast I am, Abby made sure I hit up al

I’m not exaggerating when I say I ate an egg and potato breakfast taco with Salsa Negra from El Chilito in East Austin every day during my time in an MFA program there. When time allowed, I’d go to Mi Madre’s across the street, whic

I’ve been testing recipes for the NYTCooking for a few months now and just published my first recipe on the first day of Summer, aka the longest day of the year, aka the start of tostada season!

This Spicy Tuna and Avocado Tostada is based on

Scenes from my SOLO trip to West Texas to visit @conciergemarfa and attend @agavemarfa. Every time I travel to Marfa, I have a mind altering experience and leave inspired. This was no exception. Looking forward to writing and making things with the b

Opening day @quailhillfarm and Frankie’s first stage dance at 3rd Annual @hamptonsprideinc parade started in honor of East Hampton’s trans youth. Such a fun Saturday!

Hello 👋🏼

Anyone out there know the secret to working from home with a three-year-old around? Is there a book?! Tell me your secrets, please. 🙏🏽

I never appreciated sleep more than after becoming a mom! Hope all you mamacitas got a nap in yesterday!

Btw, newsletter is up and linked in bio! I hope you’ll read and subscribe if only for my ai generated images of la virgencita taking a na

I’m eating more vegetables and experiencing increased energy and optimism, to the extent that I wrote about it in my newsletter.

“In my 41-year-old body, I feel a new sense of awareness. I feel every poor decision I make, every hour of s

Three years ago on March 3rd, I met Frankie. She drives me crazy so I know she’s mine! 🩷😂🩷

I’m on a journey to discover which creative processes integrate best into my life and which outcomes resonate more. Last week I wrote two things: one piece emerged from months of research, while the other, flowed from an afternoon’s refle

I wrote a roundup of Mexican and Latin American Cookbooks and it was published long winded notes and all. Every “roundup” and “essentials” list is a frame that edits a wide landscape down to one perspective.

My perspective i

Thinking back to August on this cold and wet day, when I had the opportunity to film @chileconmiel and his extremely talented cohort of chefs and artists on a farm upstate.

My husband Bill Delano (@peconicpictures), who is the professional document

Jumping into a cold ocean with a hundred mostly strangers on the 1st day of the new year is an annual ritual that I absolutely love because it clears the slate—it’s as much an end as it is the start of something new. In this way nature is

Tamal season is in full swing. Here you have a special palomitas tamal courtesy of up and coming tamalerx chef Frankie, aka Paquita de Los Hamptons a sus ordenes.

Dropping in with a Fluffy Strawberry Masa Pancake offering and a story about gratitude journals. Read more at the substack link in my bio. 🥞❤️🍓🥞❤️🍓🥞❤️🍓