May 2010 Posts (12)

Tacos pop up around the world in so many variations; many of them far from the authentic versions you'd find in Mexico. A warm, soft corn tortilla with fillings of any kind is hard to beat, that's for sure. For a change, though, here's a fun way to use flour tortillas, cut to size, and pressed into a muffin tin. Filled with taco meat and topped off, they're a great little baked appetizer or a tasty meal with favorite…

I wanted to share with you this spinach pie recipe from Cielito Rosado. It's a perfect dish for summer, very portable, easy to eat and great for the park, beach, or mountain.



On behalf of Cielito, enjoy!





Yields 8 servings



Ingredients:

1 pie crust



Filling:

2 tablespoons margarine

16 oz. freshly boiled…

Wow. That's basically it. Mofongo relleno, or stuffed mofongo is quite possibly the best dish that I've ever made.

On the seventh day of my ten day trip to San Juan, I FINALLY had stuffed mofongo at an excellent grill called El Asador near San Juan's SOFO (south of Fortaleza) district. Known for it's phenomenal restaurants, El Asador, though it's not one of the heavy hitter restaurants, was a…

It's hard to tell what gets you on that first bite into the fish taco. Is it the spiked acidity of the pickled jalapeños and red onions, the soft, warm beer-battered fish, the raw, spicy freshness of the radish, the creamy tartness of Baja tartar sauce, the perfumed cilantro?



I can't choose. I just know I love a good fish taco on a Sunday afternoon.…

Many confuse "crema catalana" with the French "crème brulée." The main difference is by the distinctive spicing used in crema catalana of citrus peel and cinnamon and allowing the custard to set by chilling. The history archives tend to confirm that this recipe is an authentic Spanish sweet. The crema catalana, in its category, is Europe's oldest desert, and appears in several medieval Catalan…

When we spotted rabbit at a local market recently, the first thing that came to mind was conejo en adobo. While many folks in the south might fry up a batch, a rich adobo is just the thing for a real feast.



Rabbit rates high on the health meter. By comparison to chicken, turkey, and pork it's lower in fat, calories and cholesterol while packed with more protein. Every part - from…

Last night we had quite a meal to remember. For her birthday party, Lisa, my youngest brother's girlfriend, invited us to a local Peruvian restaurant, Aromas del Perú. Lisa had recently been to Peru and came back inspired with a love of their cuisine.



I had had some enjoyable experiences with Peruvian food in Miami, where we live, but my wife took a little more convincing. Our previous restaurant choices had missed the mark in her opinion. She saw the light after…

The practice in Spain for the last meal the day consists of eating small dishes. The evening fare usually consists of what is known as tapas. It doesn’t matter whether you are in Spain’s far north in the Pyrenees or southern Spain near Gibraltar, the tapas is a ritual after dusk in lieu of a large dinner.

As with many cultural habits in Spain, folklore takes precedence in…

I'm a food snob. I will wholeheartedly admit it. More than that, I'm a steak snob. I like to blame it on my Chicago upbringing, but I call them like I see them. So, imagine my delight when I tasted the amazing Bistec Encebollado at Pikayo…

I would be lying if I told you that I wasn't a little proud of my garden right now. Last week we harvested radishes and mustard greens by the boat load. I've made all sorts of recipes with them. I made radish chips, wilted mustard greens, mustard green frittatas, and now I'm making Pan Fried Trout with Guatemalan Inspired Radish Salad. Trout is also in season right now.



Our trout comes from the cool creek waters in the mountains…

This is one of those snack recipes perfect for watching a ball game or to have your guests munch on as you work the grill on a weekend. Simple ingredients, easy to make and just made for snacking. You just might want to double Cielito Rosado's recipe. On behalf of Cielito, enjoy!…

Quite a bit of confusion and murky lines lie between these and quesadillas. The end result is it doesn't really matter.



However, for the sake of discussion and a few technicalities, here goes. Quesadillas are typically filled with cheese. The tortilla goes in a skillet, the filling goes on half and then it's folded over and browned until the cheese melts. A sincronizada is layered…