September 2011 Posts (24)

Ingredients:

2 oz. white mezcal (mezcal blanco)

2 oz. sour apple schnapps

Directions:

Put…

Ingredients:

4 leaves fresh spearmint

2 oz. de white mezcal

2 oz. lychee purée

2 slices fresh…

Tajadas are slices of plantains that are fried. They are served usually as a side, and they are also used to make other dishes like plantain desserts. They are also a part of the traditional Venezuelan dish, the “Pabellón Criollo.”

 …

Tostones are one of my favorite ways to eat plantains. It is also one of the most common ways to eat unripe plantains, and easy to make as well. Because they use green plantains, the texture of Tostones is dry and hard, and their flavor is salty. The simplest way to serve…

This Mexican soup stands out for the variety of ingredients that go into it. There's quite a few stories as to its origins, but the most likely one points to the way soup was prepared in Tlalpan, to the south of Mexico's capital, and which according to legend was improvised for the…

A gastronomic fiesta of tradition and one of nothing less than good taste arriving September 30^th through to October 12^th is arriving in the Galicia region.  Although celebrated throughout the coastal area in north western Spain, where quality fish and seafood reign, this…

Ingredients:



1 cup cream of coconut

1 cup coconut milk

2 cups pineapple juice

1 cup pineapple chunks — preferably…

This recipe is courtesy of Cabana Nuevo Latino



Serves 1



30 minutes



Ingredients:



¼ achiote olive oil *

4 cloves fresh garlic, finely chopped

6 Littleneck clams

3 large sea scallops

Salt and pepper,…

By Liz Caskey, cookbook author, wine expert and author of Eat Wine

September initiates the month of Fiestas Patrias in Chile, a monthlong celebration of Chilean Independence day tied to the…

Chef Denisse Oller invites us to taste the traditional rice dish of Spain with a meat variation instead of the traditional seafood version.

Serves 6–8



Ingredients:…

A specialty in Galicia is the sauce called ajada. This is basically oil flavored by frying garlic in it, with paprika and a few drops of vinegar.

Serves 4

Prep Time: 20 min.;…

Ceviche is a dish enjoyed in many Latin countries, though it is especially popular in Peru and Ecuador. In this version, we use tilapia, which is an economical fish with a nice, firm texture and mild flavor.



Ingredients:



2 pounds tilapia filets (you can also…

Spanish chefs always seem to hit the mark when it comes to dishing out immense flavor with the simplest of ingredients. So many of the most fabulous plates from the Iberian peninsula incorporate only a few ingredients, whose flavors meld together in the most amazing way. Higos…

Photo and Recipe by Chef Giovanna Huyke. Find her online at http://cocinacongiovanna.com/

Ingredients:

2½ cups all-purpose flour

2 tsp. baking powder

1…

Recipe by Sonia Chan/La Tienda:

This tapa recipe comes from a bar in Madrid. When I serve this recipe at a party, it is always the first to go!…

Below: Tomatilloes bubbling away.

Most moles are dense, rich concoctions which leave you swooning after one bite. Mole verde is not quite like that. It's savory and complex, but it's light where other moles are dark, spicy and bright where they are heavy, a pastiche of green where they are deep, uniform red-browns.…

Ingredients:

Bacalao

Sweet Potatoes

Yuca

Green Plantains

Yellow…