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Yields 4-6 servings
1 large Granny smith apple, peeled, halved, cored, very thinly sliced
Added by denisse oller on December 24, 2012 at 10:00am — No Comments
This is a Spanish and French-style apple pie.
Makes 4 servings
Added by Hispanic Kitchen on November 16, 2012 at 6:06pm — No Comments
Yields 8 servings
1 store-bought pie crust
4 cups crushed pineapple…
Added by Hispanic Kitchen on November 10, 2012 at 5:00pm — No Comments
Pictured: Salt cod (bacalao), a common ingredient in Spanish, Cuban and Puerto Rican dishes. Fresh cod is known as bacalao fresco, though fresh may be hard to find. Frozen cod or frozen pollock (a cod relative) may be easier to find.
Added by Hispanic Kitchen on August 18, 2012 at 1:30pm — No Comments
1 lb. vegetable shortening
2 lbs. flour
2 Tbsp. sugar
Added by Hispanic Kitchen on March 28, 2012 at 10:00am — No Comments
Recipe courtesy of Honey.com
It’s already that time of year again, where we spend time with family and friends and just as much time in the kitchen. The leaves are changing and the…Continue
Added by Hispanic Kitchen on November 22, 2011 at 6:14pm — No Comments
Photo by Marisa Zanganeh
4 ripe mangoes, peeled and thinly sliced
1 4-ounce can crushed pineapple, drained
2 ounces unsalted butter
Although empanadas tend to steal the show, tartas (savory tarts or pies) are just about the next best thing when you’re craving a combination of flaky dough and hearty filling. What they lack in portability, they make up for in ease of…Continue
Galicia has long been Spain's unexplored jewel. The true taste from the sea in Spain is distinctly from the Galicia region, in northwestern Spain bordering Portugal. The centuries-old fishing tradition has resulted in fish markets throughout the country, and offers the best potpourri of deep-sea fish and shellfish. Seafood of all kinds comes from the Galician coasts and…Continue
For the dough:
250 grams + 1 tablespoon flour
50 grams butter, cold and diced…
Added by Zorymar on May 29, 2011 at 4:00pm — No Comments
From Linda Cicero's Cook's Corner
Makes 6 servings
1 pound ground beef
4 ounces chorizo or other pork sausage, sliced
½ cup chopped onion
1 (10-ounce) can condensed tomato soup
1 cup corn kernels (canned or frozen)
When perusing the case filled with assorted tarts and cakes at the neighborhood bakery just around the corner, the torta de ricota, with its snow-white layer of powdered sugar and enticing fluted crust, never fails to attract my attention. The Argentine dessert torta…Continue
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.
Feeling like meat and potatoes? Try this shepherd's pie for that classic combination.
1 lb. lean ground beef
1½ lbs. Yukon gold potatoes, cut into…
I wanted to share with you this spinach pie recipe from Cielito Rosado. It's a perfect dish for summer, very portable, easy to eat and great for the park, beach, or mountain.
On behalf of Cielito, enjoy!
Yields 8 servings
1 pie crust
2 tablespoons margarine
16 oz. freshly boiled…
I went to Natchez, Mississippi last summer and we stopped at this quirky hole in the wall called Fat Mama’s Tamales. The restaurant specialized in tamale pies and people were ordering them up by the dozens. They were delicious, brimming with ooey gooey cheese, beans, and…Continue