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Chocolate Dip
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…
ContinueAdded by Hispanic Kitchen on May 31, 2012 at 1:04pm — No Comments
Tamales de Dulce (Sweet Tamales)
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…
Added by Hispanic Kitchen on May 31, 2012 at 1:00pm — No Comments
Crab Cakes with Avocado Salsa
Yields 4 servings
Recipe by Chef Jacques Pépin
For crab cakes:
8 ounces crabmeat
1/4 teaspoon salt…
Added by Hispanic Kitchen on May 31, 2012 at 12:00pm — No Comments
Mahi-Mahi with Hass Avocado and Grapefruit Salsa
Added by Hispanic Kitchen on May 30, 2012 at 5:30pm — No Comments
Firecracker Chicken and Chayote Skewers
Added by Sonia Mendez Garcia Brennan on May 30, 2012 at 9:00am — No Comments
Fiesta Black Beans with Bacon
Yields 6 servings
Ingredients
2 cups black beans, drained and rinsed
6 slices of bacon, cut into ½-inch pieces
1 small white onion, diced
2 cloves garlic, minced
2…
Added by Sonia Mendez Garcia Brennan on May 29, 2012 at 12:30pm — No Comments
We’re at the height of mango season! The sweetness of fresh, ripe mango adds a counterpoint to savory dishes and a bit of tropical flair to your cooking. Here are a few tips for selecting a luscious mango for use in salads, salsas, smoothies and more.…
Added by Katie Metz de Martínez on May 29, 2012 at 8:00am — No Comments
Bacardi Float
Added by Denise Colon Sifuentes on May 28, 2012 at 9:10pm — No Comments
Bacardi Rum N Coke Float
Added by Hispanic Kitchen on May 28, 2012 at 5:39pm — No Comments
Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree
This grilled shrimp recipe pairs tangy cilantro lime shrimp grilled for a light smoky flavor and cool and spicy avocado puree dip for an appetizer with a chic flair.…
Added by Hispanic Kitchen on May 28, 2012 at 12:12pm — 1 Comment
Arroz Imperial (Imperial Rice)
Added by Hispanic Kitchen on May 28, 2012 at 11:29am — No Comments
Coconut Daiquiri
Added by Hispanic Kitchen on May 25, 2012 at 5:20pm — No Comments
Sonoran-Style Mexican Hot Dogs
Ingredients
For Jalapeno Pickle Relish:
2 jalapenos, grilled
2 shallots, grilled
¼ cup dill pickle chips
Juice of 1 key lime
1 teaspoon sugar
1 teaspoon salt
For Corn Salsa:
1½ cups corn
2 Roma…
Added by Sonia Mendez Garcia Brennan on May 25, 2012 at 2:30pm — No Comments
Chile Relleno with Serrano Shrimp
Ingredients
For Warm Salsa:
2 beefsteak tomatoes, diced
4 tomatillos, diced
2 shallots,…
Added by Sonia Mendez Garcia Brennan on May 25, 2012 at 2:00pm — No Comments
Chipotle Shrimp with Angel Hair Pasta
Added by Sonia Mendez Garcia Brennan on May 23, 2012 at 10:30am — No Comments
Fish Tacos Baja Style with Pico de Gallo
Ingredients
1½ pounds tilapia or similar white fish fillets
1 cup all-purpose flour
2 teaspoon salt…
Added by denisse oller on May 22, 2012 at 5:00pm — 3 Comments
Choosing a tasty, fresh pineapple can be a challenge. Unlike many fruits that become sweeter and riper over time, pineapples do not improve with age. They’re picked at the peak of ripeness, and once they’re harvested, the quality begins to decline. To select the perfect…
ContinueAdded by Katie Metz de Martínez on May 22, 2012 at 8:00am — No Comments
Tuna in Jalapeno Escabeche
Ingredients
10 to 12 ounces tuna (canned or pouch)
1/2 cup diced white onions
1/3 cup diced poblano pepper
1 tablespoon fresh oregano, minced
2 tablespoons fresh cilantro, minced
3 pickled jalapenos, diced
3 tablespoons carrots in escabeche (from…
Added by Sonia Mendez Garcia Brennan on May 21, 2012 at 1:30pm — No Comments
Yemitas de Coco Acarameladas (Caramel-Covered Coconut Balls)
Added by Hispanic Kitchen on May 20, 2012 at 12:18pm — 1 Comment
Torrejas en Almíbar (French Toast)
Added by Hispanic Kitchen on May 20, 2012 at 12:04pm — No Comments
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