Coco - Screen Cuisine
Disney Pixar’s Coco is one of those films that makes me feel both happy and sad at the same time. It’s colorful, emotional, and beautifully celebrates Día de los Muertos—a Mexican holiday honoring loved ones who’ve passed. While the film isn’t strictly Halloween, it falls right after and feels like the perfect seasonal watch.
Instead of tackling the traditional (and quite advanced) tamales, I’ve put together a menu inspired by Coco that’s cozy, vibrant, and achievable for a home cook:
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🌯 Pollo Pibil Burritos (inspired by traditional Cochinita Pibil but using chicken and easy-to-find UK ingredients)
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🌽 Elote-Style Corn Dip (perfect with tortilla chips)
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🍫 Homemade Churros with Chocolate Sauce (just like in the movie!)
And for drinks? Nick paired his burrito with a chilled Desperados beer and lime—a nod to the beer-and-tequila flavors often enjoyed during celebrations.
Elote-Style Corn Dip Recipe
A creamy, tangy dip that’s smoky, cheesy, and perfect for sharing.
You’ll need:
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200g frozen or canned corn (or 4 ears of fresh corn, charred and cut off the cob)
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1 lime (juice and zest)
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50g sour cream or crème fraîche
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30g mayonnaise
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100g cotija cheese (or queso fresco, or feta if that’s what you can find)
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1 tsp chili powder (or Tajín if you can get it)
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Fresh coriander, roughly chopped
Steps:
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Char the corn – cook in a hot non-stick pan until golden and some pieces lightly charred and smoky.
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Mix – combine corn, sour cream, mayo, most of the cheese, and lime juice.
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Serve – top with the remaining cheese, chili powder, and coriander. Enjoy with tortilla chips!
Chicken Pibil Burritos Recipe
Traditionally made with pork, Pollo Pibil is my quick and cozy take—perfect for burritos.
You’ll need:
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300g boneless chicken thighs, diced
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2 tsp Las Chicas Pibil paste (or similar)
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1 red onion
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Zest + juice of 2 lime and 1 orange
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200g cooked rice (or microwave pouch)
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1 large tomato, finely diced
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1 can black beans, drained
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1 avocado, diced
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2 handfuls fresh coriander, roughly chopped
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Sour cream, cheese (cotija/queso fresco/feta), tortilla wraps
Steps:
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Marinate the chicken – coat in Pibil paste and salt.
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Pickled onion – thinly slice half the onion, soak in boiling water 10 min, then drain. Add lime & orange juice + zest.
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Cook chicken – pan-fry for 8–10 min, add beans, 100ml of water, simmer until cooked through and liquid is mostly gone.
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Make Pico de Gallo – mix tomato, remaining onion (finely diced), coriander, and lime juice.
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Build burritos – layer sour cream, rice, chicken & beans, cheese, pickled onion, pico, and avocado. Wrap tightly and toast seam-side down for a crisp finish.
Churros with Chocolate Dipping Sauce
Golden, crispy churros coated in cinnamon sugar—just like the ones featured in Coco.
For the churros:
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250ml water
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2 Tbsp salted butter
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150g self-raising flour
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1 large egg
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Vegetable oil for frying
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100g caster sugar + 1 tsp cinnamon
For the chocolate sauce:
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200ml double cream
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100g dark chocolate (65–70%), chopped
Steps:
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Make the dough – boil water and butter, stir in flour quickly. Cool slightly, beat in the egg until smooth.
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Fry – Add the batter to a piping bag with a star tip and pipe into hot oil (170C) using scissors to snip the end (or pipe onto pieces of greaseproof and lay directly into the oil), fry 2–3 minutes until golden.
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Coat – roll in cinnamon sugar.
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Sauce – heat cream until steaming, pour over chocolate, leave 10 minutes, then stir smooth.
Serve churros hot with chocolate sauce for dipping.
Final Thoughts
Cooking these recipes felt like the perfect way to celebrate Coco and Dia de los Muertos—a holiday about family, tradition, and remembering those we love. While my versions aren’t fully authentic, they’re easy, cozy, and delicious recipes you can make at home to bring a little Pixar magic to your table.
✨ If you make these burritos, elote dip, or churros, tag me on Instagram @seasonedandsettled or TikTok @foddivine I’d love to see your creations!
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