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Fritas are the Cuban equivalent of the American hamburger. They are a little more savory and delicious because of the addition of ground chorizo (sausage). While some Hispanic markets sell chorizo already ground, you can easily make this by removing the casings, cutting the chorizo into small pieces, and blitzing it in a food processor. Traditionally, a mound of thin crispy fries is placed on top of each frita just before adding the bun.…
Added by IMUSA USA on May 26, 2011 at 11:00am — No Comments
By Liz Caskey, cookbook author, wine expert and author of Eat Wine
Summer is just around the corner in…
Added by Hispanic Kitchen on May 24, 2011 at 10:30am — No Comments
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.
Tacos pop up around the world in so many variations; many of them far from the authentic versions you'd find in Mexico. A warm, soft corn tortilla with fillings of any kind is hard to beat, that's for sure. For a change, though, here's a fun way to use flour tortillas, cut to size, and pressed into a muffin tin. Filled with taco meat and topped off, they're a great little baked appetizer or a tasty meal with favorite…