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In Bolivia, salteñas are generally served between 9 and 11 am with tea, coffee or soda as a mid-morning snack.
Recipe courtesy of Bolivia Bella
Yield: About 15
For the dough (masa):
1 pound of…
Added by Hispanic Kitchen on March 31, 2011 at 6:30pm — No Comments
This recipe is a variation of a Rick Bayless recipe by Martha Rose Shulman, the author of "The Very Best of Recipes for Health." Shulman makes a thinner glaze with canned chipotle and some of the adobo they’re packed in. The glaze makes a spicy contrast to the sweet potatoes.
Advance preparation: You can make this dish several hours ahead of serving and reheat in a medium oven. You can assemble the dish through Step 2 several hours before you bake…
Added by Jorge on March 30, 2011 at 4:30pm — No Comments
“If you really want to make a friend, go to someone’s house and eat with him…The people who give you their food…Continue
Fearless in the kitchen, my father-in-law Tomás knows a thing or two about good food; however, he – and many other Argentines – favors a freewheeling approach…Continue
Added by Katie Metz de Martínez on March 30, 2011 at 8:30am — No Comments
Oh, queso blanco — why are you so irresistibly rich, creamy yet perfectly crumbly?
Queso blanco, otherwise known as white cheese, is a fresh cheese commonly enjoyed in Latin…
I read an article recently about legumes that really inspired me to try some new beans. I also realized that i’ve never made enchiladas. I decided to make this dish not knowing how it’d turn out. Thankfully…Continue
Though codfish is a fish found in cold waters, the Spanish influence on Latin cooking has ensured a place for this ingredient in Latin American tables, and particularly in those of Cuba and Puerto Rico, the last two New World colonies of the Spanish…Continue
Added by Hispanic Kitchen on March 27, 2011 at 5:30pm — No Comments
Remember last year when my foodie obsession with Marx Foods began? I remember it like it was just yesterday, aahh that Mangalitsa ham *sigh*. Well, thanks to that very gorgeous piece of ham, I've been lucky enough to receive samples of their products…Continue
Added by Anamaris Cousins Price on March 26, 2011 at 4:00am — No Comments
Even though Mexican food is readily available in Houston, that doesn't mean you get good tamales. For years I enjoyed the Rolls-Royce of tamales, but most restaurants here serve tamales that are closer to a Yugo. My ex-mother-in-law made the best tamales I've eaten to date. She made them every year and would give each of her sons a few dozens to…Continue
Here are 5 facts on black beans:
1. It is one of the main components of a typical Venezuelan dish: Pabellón…
Added by Zorymar on March 24, 2011 at 10:00pm — No Comments
A fun way to spend some time in the kitchen with your kiddos, fruit flavored tortillas.
Fill these cool fruit flavored tortillas with anything from cheesy eggs, cajeta and bananas or yogurt with berries! Enjoy!…Continue
Added by Vianney Rodriguez on March 24, 2011 at 11:30am — No Comments
Burritos get a downsizing while going upscale with a steak strip filling. Appetizer sizes are typically six inches in diameter, but these are even smaller at four inches. They're still extra hearty bites with their super-sized fillings. Really, the only way to get them this small is to use homemade flour tortillas. I've included a quick and easy recipe below that will produce 18 of these little two-bite…Continue
I think I've hinted at the fact that Panama is a big seafood country. I may have also shared that we love to party. Overindulgence is quite common to us. When it happens, you hear of various remedies and traditions to cure a persistent hangover. One such remedy: Levanta muerto (raise the dead).
I'm uncertain where…Continue
Have you ever rediscovered the value of something long forgotten? Reacquainted yourself with an old friend? Isn't it the best feeling in the world? I've had this little Panamanian cookbook for over 20 years -- it has the wear, tear and stains to prove it -- I think I've only pulled it out about 3 times a year for each year I've lived here. That's like 60…Continue
This is really not a recipe, more like a concept ... use what you like as glue and top with any leftovers you may have in your…Continue
Added by Vianney Rodriguez on March 21, 2011 at 11:30am — No Comments
Okay so we’ve reached spring time (at least that’s what my calendar says) and yes that’s hope enough that the weather will soon become bearable again. After this long, cold winter it’s the small glimmer of hope that the worse is now behind us. Strangely enough; the minute spring has finally begun, my menu and way of cooking changes. I no longer feel the need to want to stew or make soup so I gravitate to the new season by incorporating the…Continue
Added by Elsie on March 21, 2011 at 9:00am — No Comments
EVERYONE loves fajitas, it's easy to see why. It's an entire meal rolled up in a fluffy tortilla -- veggies, chicken (or beef, or shrimp...) some spicy salsa, and you're in a grilled up heaven.
Added by Carolyn Swaney on March 19, 2011 at 11:30am — No Comments
Added by IMUSA USA on March 18, 2011 at 8:30am — No Comments
Pepitas are coarsely grounded with panko to provide a crunchy full flavored breading for tilapia. Tomatillos are blended with crema, serrano and cilantro for a bright green sauce to drizzle over your fillet. Potatoes are crusted…Continue