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Nothing beats coming home after a long day to dinner, already done, delicious smells throughout the house, and the anticipation of tasty, spicy, juicy meat rolled in a soft tortilla. My filling of choice for these out of this world plate of tacos? Carnitas! This delicious carnitas recipe could be braised on the stovetop in about 2 hours, but for those busy back-to-school days, or a day that you'd…Continue
Yields 4 servings
2 mangoes (peeled and sliced)
3 peaches (peeled and sliced)
½ cup Tequila
¼ cup triple sec
¼ cup lime juice
10 ice cubes, crushed
Added by Hispanic Kitchen on July 7, 2010 at 10:30am — No Comments
This beef recipe from Cielito Rosado is richly satisfying and can be enjoyed with rice or vegetables. Like all good things, it does take a bit of time, though.
Yields 8 Servings
Prep. 15 Mins. Cooking: 2½ hours…
It is true that Cubans fry everything. Hamburgers are no exception. In fact, a Cuban hamburger is called a frita, the Spanish word for fried.
It's possible to grill it... though it would not be a frita. Either…Continue
Chef Roberto Treviño shot into U.S. culinary consciousness with his unique, push-the-envelope style of Nuevo Latino cooking on the “Next Iron Chef” competition on Food Network. The California-born chef became fascinated with the kitchen as a young cook in the San Francisco Bay area. The opening of the El Conquistador Resort brought him to Puerto Rico, where he fell in love with the flavors of…
Tucked away in Spain’s northwest, sticking out like a thumb over Portugal are the four provinces of Galicia: Pontevedra, La Coruña, Lugo, and Orense, the only inland province of the four. Here you will find a culture that is both unique and distinct from that of the rest of Spain. Galician, or gallego, is spoken alongside Spanish, and the region is known for its strong Celtic background, and unique music, which features bagpipes, or “gaita gallega.” Many…Continue
I was looking through my Puerto Rico trip pictures from February and all of a sudden I got the urge to eat these two delicious fritters. Please don't tell my doctor as she has prohibited my intake of fried foods. Since I started blogging I have gained weight and that cholesterol can really put a damper on ones eating. Bummer!…Continue
This traditional Dominican sweet is commonly sold by street vendors and is also known as jicaco, caco de coco or bolitas de coco.
2 packages of grated coconut of 16 oz. each or one husked coconut, grated
5 cups sugar
1 cup water
½ can evaporated milk
Dash of red food coloring (liquid or powder)
Added by Hispanic Kitchen on June 29, 2010 at 3:00pm — No Comments
When the heat is on outside, it's time to cool down the kitchen with a crisp Mexican style salad. I'm turning this one into a full fiesta with tomatoes, black beans, and charred corn. Adding chunks of chicken grilled with a lime fajita marinade makes it feast-worthy when you're feeding a crowd. It's easy to put together and pretty when you're ready to serve it.
This recipe can become a full lunch meal or served as a side with…
Added by Cindy Kennedy on June 28, 2010 at 11:30am — No Comments
Strawberries, raspberries, blueberries, and blackberries are all bursting forth at farmers' markets, fruit stands, and in the grocery stores. It's simply hard to pass up all these delicious treats. Even though they're available frozen or canned or packaged throughout the year, the fresh ones are almost always best.…Continue
Added by Hispanic Kitchen on June 27, 2010 at 10:30am — No Comments
Added by Amanda Lightfoot on June 26, 2010 at 3:30pm — No Comments
With mangoes now in season, this recipe by Cielito Rosado creates a perfect, refreshing salad to enjoy on warm evenings. Enjoy!
Yields 6 Servings
2 cups boiled and drained black beans
1 cup sweet corn
1 cup ripe mango, cut into small pieces
½ cup green bell pepper,…
A few years ago, I saw an episode of Throwdown with chef Bobby Flay. He battled it out against the owners of Caracas Arepa Bar in New York City. For me, it was love at first sight. No, not for Bobby Flay……Continue
After three years in Mexico, I still run into foodie surprises. This is quite possibly why I've been able to live in this country longer than anywhere else in the past six years - there is always something new on my plate.
Last night it was an alambre, which as it turns out, is a Mexican shish kebab. Alambre actually means "wire" or…
Here is a recipe for Pastelón de Berenjena y Plátanos Maduros from our friends at Dominican Flave. It’s a side dish that can morph into a main course if you add some ground beef to it..
5 large eggplants
Summer has arrived in Spain in full force. Gone are the heavy stews and warm pastries from the restaurants. Almonds are considered one of the most nutritious of all nuts and make its presence known in many recipes.…Continue