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Added by Hispanic Kitchen on September 28, 2010 at 6:30pm — No Comments
By American standards, this traditional Bolivian stew can be considered a challenge to our sensibilities, but in many countries, nothing of the animal is wasted. This head stew is bursting with flavor, easy to make, and comes in many variations. You can make this recipe with any type of meat including chicken, duck, turkey, tatú (armadillo), rabbit, alligator, fish, etc. But for truly authentic Patasca, see below.…
Added by Bella on September 28, 2010 at 10:30am — No Comments
Added by Hispanic Kitchen on September 27, 2010 at 11:00am — No Comments
How to Rehydrate Dried Chiles
Added by Cindy Kennedy on September 26, 2010 at 5:30pm — No Comments
Feeling like meat and potatoes? Try this shepherd's pie for that classic combination.
1 lb. lean ground beef
1½ lbs. Yukon gold potatoes, cut into…
Peru has a large variety of ají (hot peppers), which vary in color, size, shape and flavor. They have been used in Peru for several thousand years, since Pre-Incan times, and every region has its own type.
My family and I love to cook with ají – it always brings a special flavor to my dishes and immediately takes me back to when I was growing up in Peru. I remember my mom cooking most of her dishes with ají amarillo and…
Added by Marita Lynn on September 24, 2010 at 10:30am — No Comments
Sometimes the simplest meals are the tastiest as the people from Extremadura claim. This autonomous region in Spain still remains the "undiscovered" community. Even many Spaniards who are savvy and proud of their country and heritage are unfamiliar with the area, other than what is stated in history books. It’s one of the country's most sparsely populated regions and there was no major…Continue
Part of my childhood was spent in Venezuela. What a beautiful country and what beautiful memories. When my friend, Alex, who now lives in Florida, asked that I recreate his favorite dessert ... I said yes right away.
I own a softcover cookbook that was given to me by my Venezuelan sister-in-law when I was last there in 1991. "Dulceria Criolla" by Emma de Barboza. I adapted…Continue
Added by Bella on September 21, 2010 at 11:00am — No Comments
When crisp mornings arrive and temperatures start to dip at night, it's time for Chile Colorado! This is not your classic "Texas" chili (note the spelling difference) with its tomato base (and no beans). Chile Colorado translates to red chile sauce and that's just what it is, with its color derived from a blend of dried chiles. When you see this on a Mexican or Tex-Mex menu, it's served con carne. I've added stew beef chunks to…
Added by Cindy Kennedy on September 20, 2010 at 10:30am — No Comments
Recipe courtesy of our friend Puerto Rican chef Cielito Rosado.
Yields 10-12 servings
1 lb corn meal, extra fine
½ teaspoon baking…
Tamales, to me, are a food made with family, infused as much with spice and flavor as with the love and labor that is put into them. That said, these tamales, made with tamale flour, are simpler than you'd think. Here in Southern California, tamales can be found in a Mexican restaurant on every corner, but that fact made them no less impressive to the huge group that enjoyed…Continue
Perfect for a day at the park or the beach.
Added by Jorge on September 17, 2010 at 3:30pm — No Comments
This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of Elote en Vaso steps into high gear. Now anytime…Continue
Continuing the celebration of Mexican flavors, here is another offering, with a bit of tradition from this side of the border, too.
Prep Time: 15 minutes; Cook Time: 1½ hours
2½ lbs. boneless beef chuck pot roast
3 Tbsp. ancho chili powder, divided
2 Tbsp. vegetable oil, divided…
By Sarah Menkedick
Champandongo is ugly. It is one of those foods that is impossible to make look delectable and stunning, even with the aid of a professional photographer. From above, from below, from the side, it looks like a massive culinary failure.
So the impact when it tastes phenomenal is all that much greater. The homely mound of meat, tortillas, molé and cheese is a complex wonder on the palate. It's no surprise that Tita in…
Added by stacy abshire on September 13, 2010 at 3:30pm — No Comments
Alfajores, made in Peru as far back as Colonial times, are always present at my friends’ and family’s gatherings. These butter cookies are filled with manjar blanco (Peruvian for dulce de leche), and are the signature dessert at all my events. I always rely on my mom to make them – she has her own secrets for making the perfect Alfajor.
This recipe takes a little bit of time to make, but the reward is worth it.…