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Hispanic Kitchen posted a statusPosted on May 31, 2012 at 1:04pm 0 Comments 0 Favorites
Recipe by Cobras & Matadors in Los Angeles. The restaurant uses Ibarra brand Mexican chocolate
Ingredients:
5 (3.1-ounce) disks Mexican chocolate, finely chopped
1 cup heavy whipping cream
Directions:
Place the chocolate and cream in the top of a double…
ContinuePosted on May 31, 2012 at 1:00pm 0 Comments 0 Favorites
This recipe is from the book "Fonda San Miguel: Thirty Years of Food and Art".
Makes 24 tamales
Ingredients:
1½ cups vegetable
shortening or lard
1 cup sugar…
Posted on May 31, 2012 at 12:00pm 0 Comments 0 Favorites
Yields 4 servings
Recipe by Chef Jacques Pépin
For crab cakes:
8 ounces crabmeat
1/4 teaspoon salt…
Posted on May 30, 2012 at 5:30pm 0 Comments 0 Favorites
Mary Ann Allen said… Happy New Year to you too Jorge! Here's to a very productive 2011! Que estes bien!
Mary Ann
Perry P. Perkins said… Wow, thanks for that great intro! Can't wait to dig into all the good stuff here! My laptop is in the shop tonight, but I should have it back and will complete my profile, pictures, ect, as soon as I can.
Thanks again for the welcome!
-Perry
Cindy Hailey said… © 2012 Hispanic Kitchen  
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