Featured Posts – December 2010 Archive (29)

By Hispanic Kitchen contributor Cindy Kennedy

It only makes sense to have a few Mexican desserts made with Kahlua. The coffee liqueur is one of the most popular in the world and has been made in Mexico for least a century. Of course, it's wonderful by itself, but this delicious dessert will definitely impress your guests.…

Breakfast burritos are familiar sights in many fast-food chains, but in Texas it's the breakfast taco that's a mainstay. Most "respectable" restaurants will have a full menu just for breakfast tacos and no sign anywhere of the kitchen-sink-included egg-stuffed burrito. Outside of…

I have had the pleasure to taste a variety of flanes, but I hadn't come across anything like this. If you have some eggs and coquito left from Nochebuena, you might be able to add this to your Christmas feast! This recipe is from our friend and Puerto Rican chef Cielito…

For this version, the fish, huachinango, or red snapper, isn't masked by the usual sauce, but rather accompanied by a fresh tasting, salsa-style sauce that incorporates all the flavors of the traditional plate, but still lets the flavor of the fresh fish shine. Not to…

Coquito is the Puerto Rican version of eggnog, sweet, creamy and potent (at least mine is).  The old recipe called for egg yolks.  I stay away from them because of the fear of salmonella.  Instead, I use for the base store bought eggnog and then I add all the other goodies. I…

These cookies remind me of my grandma because she used to bake them for us all the time. I remember sitting on the kitchen table watching her, learning -without really knowing it then- to love cooking and baking… "Lenguas de Gato" are light and crunchy at the same time, sweet with…

These lovely alfajores were prepared by my friend Laura from Cali, Colombia, and were shared among good friends along with laughs and great stories... good times! Here's Laura's recipe:…

From north to south of the Iberian Peninsula, the garlic reigns as a staple in the diets of Spain, the Mediterranean region and Hispanic countries. Garlic seems too featured as an enhancement in the majority of household dishes. There are several types of garlic grown in Spain with some pungent, robust or sweet. White garlic is the most familiar but at hand is a purple tinge variety, from Las…

Separated from the mainland of Spain by a mere 100 miles are the Balearic Islands: Mallorca, Menorca, Ibiza and Formentera. The isles are so close to Spain, and yet the Balearic Islands aren't quite the Spain of preconceived images.…

The holidays are here and I am so busy with shopping, working and catering here and there that I have not had time to cook at home.



My client wanted a few vegetable side dishes. ... For the Brussels sprouts:…

Tex-Mex Deep Dish Appetizer Pie has been around for decades, yet it has no real history. Its roots, however, are tacos – the easy Tex-Mex kind, of course, with an added all-American boost from a puffy crescent roll crust.



With…

Champurrado is a chocolate-based drink with corn flour added to thicken it. I remember having champurrado on cold winter mornings in my grandmother’s cozy cocina. Grandma always seemed to know what little kids need on any given day, that’s what makes grandmas so special. She…

Ingredients:

For the chicken broth:

4 chicken breasts

1 onion, peeled

2 litres of water…

This post is by our friend Elianne Gonzalez, hallaca maker extraordinaire!

It was originally published in 2010.…

Ingredients

Frozen yuca

Course cornmeal

Vegetable oil



Chipotle Dipping Sauce

½ cup mayonnaise

½ cup sour cream

1 Tbsp. chipotle hot sauce

1 Tbsp. lime juice

2 Tbsps.…

Mil Colones Stew was born from a delicious Pollo Guisado that I had at a soda near the beach in Costa Rica. The little old Tica lady who owned the home near Playa Avellana served up the delicious, much needed guiso that I needed. In the summer heat, dehydration got the better…

Mexican wedding cookies, like turnovers, have many variations found around the world. Many of us know them as polvorones, pan de polvo, Russian tea cakes, or just plain old snowballs. Further afield, variations include kourabiedes (Greek) and ciastke kurche (Polish). You'll find many more, but by any name, they're a tiny explosion of sweetness that will leave you wanting just one more bite. Traditionally, they're…

This recipe is courtesy of our friend Puerto Rican chef Cielito Rosado.

Yields 50 Pieces…