October 2010 Posts (66)

Serves 6



Prep Time: 20 minutes

Cook Time: 20 minutes



Ingredients:

1½ lbs. boneless beef top sirloin steak, cut 1-inch thick

2 tsp. coarse grind black pepper

¾ tsp. salt

¾ tsp. sweet paprika

2 cloves garlic, minced



Dipping Sauce:

1 Tbsp. olive oil

1…

The edible prickly pear nopal "stems," known more widely as cactus paddles, pads, or nopales, are a centuries-old Mexican staple. This thorny plant was central to the Aztec tale of Tenochtitlan, which translates to "place of the cactus." Today, that special place is Mexico City. Mexico's coat of arms depicts this historical perspective with an eagle perched on a cactus and devouring a snake. In Texas, cactus is also the official state…

A burger recipe that turns up the flavor for a Sunday cookout with friends or a tailgate party.



Serves 4



Prep Time: 15 minutes

Cook Time: 12 minutes





Ingredients:

1 lb. ground beef

1 small onion, diced (about 4…

By Hispanic Kitchen contributor Anamaris Cousins Price

A few months ago I posted about sofrito and about how it is the backbone of Latin cooking?…

I've posted about how sofrito is the backbone of Latin cooking, I wouldn’t lie to

you, now would I?

These yummy pork chops remind of…

Mexico's cuisine is considered one of the most distinguished in the world thanks to its large variety of dishes, the complexity of their preparation, distinctive flavors and ancient traditions.



Each state has its specialties: Puebla, in…