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Direct from Puerto Rico is this recipe of sancocho, courtesy of TV chef Cielito Rosado. A recipe like this packs a punch. After a good portion of this, you will definitely need a siesta!
Yields 8 Servings
Prep. 20 Mins. Cooking 50 Mins.
¼ cup olive oil
¼ cup sofrito
½ cup cooking ham,…
The "Tortilla Española" is favorite item on the menus of restaurants and cafes all over Spain. If you order this dish, do not expect the Mexican version of the flatbread that is made from corn. That version originally derived from the Mesoamerican peoples. That tortilla is not at all what…Continue
As a child, brownies were my favorite dessert. Dense and chocolaty, brownies are somewhere between a cookie and a cake and I just can’t get enough of them. My love of brownies hasn't dwindled at all with age but I have jazzed up the recipe to appeal to an older crowd.
I like my brownies to be under cooked rather than over cooked. You can also add chocolate chips if you…
Who needs to go to the restaurant for calamari this good? This recipe from Cielito Rosado taps that powerful spice saffron for a delicious, quick entree.
Yields 4 servings
2 lbs. calamari rings
¼ cup olive oil
½ stick of butter
1 cup chopped onion
¼ cup chopped…
Sopa de albóndigas is one of those Mexican dishes that every grandmother makes. Each restaurant has a recipe, and nearly all families enjoy it throughout the year, despite the heat in Mexico. Strangely, the roots of this delicious meatball soup trace back to the Middle East. In Spanish…Continue
This was a dish my grandma would often cook for the family when I was growing up. I wasn't too fond of it at the time, but Cielito Rosado's version makes me change my mind. On presentation and flavor, this is a winner.
Yields 4-6 servings
Added by Jorge on April 16, 2010 at 6:00pm — No Comments
Salad and tomatoes make way for plantain, the starchy, big relative of the banana.
It probably does not rank as a low-calorie salad with fried ripe plantains playing the leading role, but certainly this salad takes flavor up to another level. The colors in the bowl radiate fresh, tropical beauty, just like Puerto Rico -- home to…Continue
Added by Jorge on April 15, 2010 at 4:30pm — No Comments
I was looking for a kiwi tart recipe and came across this video by Cielito Rosado . That looks so fantastic, just what I want to make. But.... I do not speak spanish !!! I understand how its done but I would so much appreciate if someonw would tell me what the ingredients for the filling are. Yes, and the amounts....
I see sugar, eggs, kiwi, butter ( is it?) and then in the ends she adds something.... I can't figure out what... maybe starch?
The jugo energetico is exactly that: pip, verve buzz, a jolt of pure energy. After I run I swing by the market and pick one up, and Angelita of Jugos Angelita chats with me about the weather and the latest fiestas in Oaxaca.
The following recipe I received today from New York celebrity chef Elsie Ramos. She just got married and honeymooned in Punta Cana, Dominican Republic. Elsie, we at Hispanic Kitchen wish you well as you start your new life!
4 to 6 ripe plantains (yellow with minimum black spots)
1½ pounds of lean ground beef
1 tablespoon of sofrito
Added by Jorge on April 9, 2010 at 7:00pm — No Comments
Call them kabobs, skewers, pinchos, or anticuchos, there’s nothing better than meat on a stick. Perhaps they invoke feelings of the ultimate summer barbecue, or they make me think of some childhood favorites.…Continue
Pork ribs are a wonderfully messy delight. This recipe from Cielito Rosado is no exception. This rendition is partly Asian inspired, owing to the use of soy sauce, but also tropical thanks to…
Added by Hector Gabino on April 7, 2010 at 11:50am — No Comments
Yield: 6 Servings
Added by Hector Gabino on April 7, 2010 at 11:46am — No Comments
As a side dish, the fragrant arroz verde makes a nice substitute for plain rice or rice and beans. This recipe from Cielito Rosado works especially well now that days are growing warmer. It pairs well with chicken and fish. On behalf of Cielito, enjoy!
Yields 4-6 servings…
Added by Jorge on April 6, 2010 at 6:00pm — No Comments
Taquitos - those crunchy rolled-up corn tortillas with tasty fillings - are the perfect snack food. They're easy to make and you can serve them as dippers and appetizers or turn them into a full meal buried underneath lettuce, salsa, and sour cream. Even better, you can use beef, turkey, chicken and pork as fillers - that means a great way to utilize leftovers!
Their exact origin…
It’s impossible to talk of Mexican cuisine without an ode to corn. No, not the bland, lifeless white corn you might imagine in the U.S, but rather meaty, hearty, sustaining corn pressed into thin or thick tortillas and warmed on a clay grill, steamed to sweet perfection in tamales, fried into crispy tostadas or perhaps filling out a pozole in the form of crunchy, grainy hominy. There are hundreds of varieties of corn here, from yellow to blue and… Continue