The social network that celebrates Latin food
Makes 2 loaves
2½ lbs. flour
½ lb. plus 2 oz. sugar…
Added by Hispanic Kitchen on November 30, 2012 at 4:47pm — No Comments
If I had to choose one Mexican dessert that I remember the most as a child, it would have to be hojarascas. It has the texture of a shortbread cookie that melts in your mouth when you eat it. My Mom would make these cookies at the holidays mostly or…Continue
An Argentine dish traditionally served at Christmas Eve or New Year’s Eve dinners as part of a cold buffet, the torre de panqueques (also known as fiambre alemán or torre primavera) always proves to be a crowd-pleaser. At its most basic, the torre de…Continue
Late-night dinners filled with family, presents under the Christmas tree and inside children’s shoes, sweltering heat and...fireworks? Yes, it’s all part of traditional Argentine holiday celebrations.
Feast of the Immaculate Conception (Día de la Virgen)Continue
Added by Katie Metz de Martínez on December 7, 2011 at 4:30pm — No Comments
Rosca de Reyes (Three Kings’ Cake)
The celebration of the Epiphany, known as El Día de los Tres Reyes Magos in Spanish-speaking countries, takes place on January 6. This feast day commemorates the presentation of the…
Pan Dulce (Panettone)
Like clockwork, the holiday staples begin appearing on the shelves of Argentine markets around the first week of December: blue and red foil-wrapped pan…Continue
Added by Katie Metz de Martínez on December 17, 2010 at 11:30am — No Comments
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…Continue
This post is by our friend Elianne Gonzalez, hallaca maker extraordinaire!
It was originally published in 2010.…Continue
Added by Hispanic Kitchen on December 11, 2010 at 12:00pm — No Comments
This recipe is courtesy of our friend Puerto Rican chef Cielito Rosado.
Yields 50 Pieces…
Added by Hispanic Kitchen on December 8, 2010 at 1:49pm — No Comments
Of the many delicacies of Mexican cuisine, tamales have always had a special place at my table. My first experience with tamales goes back to a trip to Mexico I made a long while back. I was visiting Puebla and after exiting one of its many…
Vitel toné (also spelled vitel thoné or vitel tonné), a classic element of holiday spreads at Christmas and New Year’s celebrations in Argentina, fulfills the Argentines’ craving for meat with a dish that manages to be flavorful, yet on the…
Added by Katie Metz de Martínez on December 1, 2010 at 8:00am — No Comments
I told you before I would make a pre-turkey day dinner for your benefit, but I lied. Don't get me wrong, you do benefit from this, but I didn't make this dinner just because of you. The truth is, I love turkey and would eat it year-round, so when this time of the year comes and the turkeys are plentiful... I eat and eat and, well, eat.
So, I set out to put together a Thanksgiving meal that spoke to my Latin roots while still honoring the traditional ingredients. With a little push…Continue
Added by Anamaris Cousins Price on November 22, 2010 at 8:47am — No Comments
Arrollado Primavera (Argentine Pionono)
For most of those celebrating the holiday season in the northern hemisphere, decorations and traditions directly reflect the harsh weather outside. Children and adults alike hold out hope for a white Christmas, and warm, comfy sweaters are normally the order of the day. Families customarily…