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Catfish encrusted with plantain
Deep fry Plantain then let cool, then blend until medium fine.
Season the Catfish with a little salt and pepper and cayenne pepper. Dredge both sides of fish first flour then egg, then plantain and…Continue
Nothing says Puerto Rican food like this Boricua-style blend of velvety tomatoes, citrusy capers, and tangy olives.
Like so many Puerto Rican dishes, the roots of Mojo Isleño, or Island Sauce, are dug deep in the gastronomic history of the…
Added by Carolyn Swaney on May 31, 2011 at 12:30pm — No Comments
For the dough:
250 grams + 1 tablespoon flour
50 grams butter, cold and diced…
Added by Zorymar on May 29, 2011 at 4:00pm — No Comments
Camarones Brochette is a highly popular item on Mexican/Tex-Mex restaurant menus. Grilled shrimp infused with jalapeno and bacon flavors makes a mouth-watering appetizer that may compel you to turn it into a meal. The term "brochette," which means skewer, is actually French (as in "en brochette") and no one knows exactly how that became the description of choice. Go further south and you might find them called pinchos, although that…
Charred Calamari Salad
4 lemons, halved
4 medium Hass avocados
8 ounces cherry tomatoes cut in half
2 small red onions, very thinly sliced
1 small bunch cilantro leaves minced
½ cup extra virgin olive oil
Smoked sea salt
1 teaspoon crushed red pepper flakes, or to taste
1 pound cleaned calamari, tentacles separated from the bodies
Squeeze the juice from the lemons into a large bowl. Split the…
Added by LaVern Tucker on May 27, 2011 at 4:51pm — No Comments
Makes 24 appetizers
Added by Hispanic Kitchen on May 27, 2011 at 10:00am — No Comments
Fritas are the Cuban equivalent of the American hamburger. They are a little more savory and delicious because of the addition of ground chorizo (sausage). While some Hispanic markets sell chorizo already ground, you can easily make this by removing the casings, cutting the chorizo into small pieces, and blitzing it in a food processor. Traditionally, a mound of thin crispy fries is placed on top of each frita just before adding the bun.…
Added by IMUSA USA on May 26, 2011 at 11:00am — No Comments
Added by Vianney Rodriguez on May 25, 2011 at 11:00pm — No Comments
Added by Ana Sofia Pelaez on May 25, 2011 at 8:00pm — No Comments
The following recipe is by noted Puerto Rican Chef Wilo Benet and author of "Puerto Rico True Flavors", which features more than 100 recipes, exceptional photography and takes readers on an island culinary journey. The book is available on…Continue
Added by Hispanic Kitchen on May 25, 2011 at 12:00pm — No Comments
If you or someone at home loves a true fiery condiment, you have found your match. This is a very hot sauce. Hence the name “Salsa Macha”. I have tried 2 different versions with the same name, one in the state of Veracruz, where it is made using dried chipotle peppers…Continue
Added by Mely on May 24, 2011 at 11:00am — No Comments
By Liz Caskey, cookbook author, wine expert and author of Eat Wine
Summer is just around the corner in…
Added by Hispanic Kitchen on May 24, 2011 at 10:30am — No Comments
Nothing says comfort food like beef, braised in its juices, with some quintessential South American favorites -- Worchestershire sauce and Coke. The real deal is sometimes made with local sodas, but here in the US, good old Coca-Cola has to do. The sauce has a rich sweetness that is…Continue
We find it all over the Caribbean, with small variations but always the same result, a light and delicious dish, though if eaten to excess it could feel heavy. I'm referring to Pastelón de Yuca, a dish whose origin is the subject of some friendly dispute among…
Last year I did a post of my Mother's Carne Guisada on my old blogspot blog... you know, the blog that disappeared. This post meant a lot to me because I had recently lost my Mami. But here it is back again.
For this dish, we start with the…
A spicy glaze composed of onions, piquins, tomatoes and pomegranate juice. Baste your fajitas or feel free to try this with chicken or pork.
Spain happens to be the first country in Europe to experience the enjoyment of cacao upon arrival back from the New World, and chocoholics were immediately born in Iberia.
Barcelona has a deep rooted history in chocolate since the…
Coquitos (literally “little coconuts”) are the Argentine version of coconut macaroons. These sweet, chewy gems of coconut often grace the table as part of the merienda or late afternoon snack, a custom many Argentines indulge in given that they typically…Continue
Added by Norma Torres on May 17, 2011 at 6:00pm — No Comments
This is a classic northern Mexican recipe. The word charro means cowboy in Mexican Spanish. You can easily imagine these beans being made by charros over a campfire. Serve with steak, tortillas, salsa and a sombrero.
Ingredients (makes 10 servings):