The social network that celebrates Latin food
Ropa Vieja which translated means "old clothes", is a dish well-known in Cuba, but originated in the Canary Islands of Spain. You can find it in every menu throughout the Caribbean. I think that the "cubanos" have mastered this dish. This version…Continue
Added by Sonia Mendez Garcia on April 1, 2012 at 7:30am — No Comments
1 cup long-grain rice…
By Ana Quincoces, author of "¡Sabor! - A Passion for Cuban Cuisine"
2 lbs chicken breasts bone in
½ cup sour orange juice
¼ cup lemon or lime…
Added by Hispanic Kitchen on December 1, 2011 at 10:43pm — No Comments
Bifes a la criolla —thinly-sliced steaks stewed with onions, peppers, and potatoes— is a classic Argentine meal, one of those honest, unfussy, flavorful dishes that best characterizes Argentine cuisine. This isn’t the sort of meal you’ll generally tuck into in a restaurant. Instead,…Continue
2 tablespoons vegetable oil
2 cups long-grain white rice, uncooked
3 cups reduced-sodium chicken broth
1½ cups finely chopped white onions
1 to 2 teaspoons minced…
Marinating Habanero and onion in lime juice makes this a perfect condiment for Mexican food. Using purple onion creates a fabulous pink color that will leave everyone wondering what is being served. If you don't like your food "pica" omit the habanero chili and it will have a sweet taste. This is always served with Cochinita Pibil, the pork that is traditionally marinated and slow cooked in banana leaves.
Recipe by: Mayan…
Added by Hispanic Kitchen on October 14, 2011 at 10:05pm — No Comments
Added by Lichiana Amigo on September 5, 2011 at 7:30pm — No Comments
4 boneless, skinless chicken breasts
1 teaspoon salt
1 small onion, cut into thin rounds
2 tsp. olive oil
Last year I did a post of my Mother's Carne Guisada on my old blogspot blog... you know, the blog that disappeared. This post meant a lot to me because I had recently lost my Mami. But here it is back again.
For this dish, we start with the…
Once again, my good friend, Joan of FOODalogue is having her yearly Culinary Tour Around the World 2011. I plan to do my virtual gastronomic travel with her through 7 countries.
Our first stop is Panama. I wanted to make a dish that was…
Added by Norma Torres on January 12, 2011 at 11:00am — No Comments
Preparation Time: 1 hour
1 tsp mild olive oil
1½ cups chopped onion
3 cloves garlic, crushed
2 tsp chopped…
Added by Hispanic Kitchen on November 6, 2010 at 11:00am — No Comments
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?…Continue
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…Continue
Added by Anamaris Cousins Price on October 2, 2010 at 9:00am — No Comments
It's hard to tell what gets you on that first bite into the fish taco. Is it the spiked acidity of the pickled jalapeños and red onions, the soft, warm beer-battered fish, the raw, spicy freshness of the radish, the creamy tartness of Baja tartar sauce, the perfumed cilantro?
I can't choose. I just know I love a good fish taco on a Sunday afternoon.…
The practice in Spain for the last meal the day consists of eating small dishes. The evening fare usually consists of what is known as tapas. It doesn’t matter whether you are in Spain’s far north in the Pyrenees or southern Spain near Gibraltar, the tapas is a ritual after dusk in lieu of a large dinner.
As with many cultural habits in Spain, folklore takes precedence in…Continue
I'm a food snob. I will wholeheartedly admit it. More than that, I'm a steak snob. I like to blame it on my Chicago upbringing, but I call them like I see them. So, imagine my delight when I tasted the amazing Bistec Encebollado at Pikayo…Continue
The "Tortilla Española" is favorite item on the menus of restaurants and cafes all over Spain. If you order this dish, do not expect the Mexican version of the flatbread that is made from corn. That version originally derived from the Mesoamerican peoples. That tortilla is not at all what…Continue