JENNY MARTINEZ AND FRESH EXPRESS
A FLAVORFUL CELEBRATION
OF TRADITION AND FRESHNESS

Jenny Martinez, a beloved chef and vibrant social media influencer, is widely celebrated for bringing authentic Mexican family recipes to life. Born in Chapala, Jalisco, Mexico, and raised in Los Angeles since the age of four, Jenny draws deep inspiration from her heritage—sharing traditional dishes that have been passed down for generations.

Her warm, approachable style and mouthwatering recipes have earned her a loyal following of over 5.4 million fans, more than 75% of whom are under the age of 44. Jenny’s ability to connect culture and cuisine has also earned her recognition in The New York Times, Food & Wine, and Bon Appétit, where she’s been praised for helping popularize traditional Mexican cooking in fresh, modern ways.

Recipe by Jenny Martinez – Pork Short Ribs with Spinach (Costillitas De Puerco Con Espinaca)

Short Ribs with Spinach & Chili Sauce is an authentic and savory dish that brings together tender, slow-cooked short ribs, a rich chili sauce, and the fresh, vibrant taste of Fresh Express® Baby Spinach.

Print Recipe Pin Recipe

INSTRUCTIONS

Start by adding the pork short ribs into boiling water with onion, garlic, bay leaves, and salt. Allow that to boil for about 15 minutes or until the water reduces.
Once the water is completely absorbed by the meat, add manteca and sauté onion and the Fresh Express® Baby Spinach Tender Leaf Blends.
For the sauce, on a cast iron, add manteca and char the tomatoes, chile guajillos, onion and chile de arbol. After 1 minute, immediately remove the chile de arbol and allow the rest of the chiles to continue charring.
Once all the chiles and tomatoes are charred (roughly 4 minutes), remove from the heat and add to the blender along with the chile de arbol and chicken bouillon. Blend until smooth.
Immediately add to the pork short ribs, give it a good mix to ensure all the meat is well coated. Cover and allow the meat to simmer for about 5 minutes.
Y Listo! Serve with white rice.

Ingredients

1 bag of Fresh Express® Baby Spinach Tender Leaf Blends
2 cups of water
2 lbs of pork short ribs
1/2 of white onion
1/2 garlic head
2 bay leaves
Salt to taste
1/4 manteca
1/4 white onion

For the sauce:

Manteca (leftover)
5 guajillos (clean and deseed)
2 tomatoes (cut in half)
1/4 of an onion
5 chile de arbol
1 tbsp chicken bouillon

JENNY MARTINEZ AND FRESH EXPRESSA FLAVORFUL CELEBRATION OF TRADITION AND FRESHNESS

JENNY MARTINEZ AND FRESH EXPRESS
A FLAVORFUL CELEBRATION
OF TRADITION AND FRESHNESS