The social network that celebrates Latin food
Added by Jorge on October 24, 2012 at 10:28am — No Comments
The torta is like an old friend. It's there after a bad breakup. It's there the morning after, when you just want to bury the memories of last night in a few layers of meat and avocado and mayonnaise and thick bread. It's there after a long afternoon of tedious work, multi-layered, dense, loving, comforting. It's a midday pat on the back, a lunch on the grass in the park.…
Perfect smoothie for when you need some energy and have a chocolate craving. Blackberries on their own can be a bit overwhelming, the richness of the Nutella and honey even out that problem.
Added by Leoncio Alvarez on April 7, 2012 at 3:30pm — No Comments
You might think that fried cheese would defeat the purpose of a salad but a variety of flavor combinations makes this appetizer one to remember. The cheese gives great saltiness and melts in your mouth while the pear offers a nice sweetness. The dressing is an idea conjured…Continue
Added by Leoncio Alvarez on March 31, 2012 at 6:30pm — No Comments
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
The most typical ham available in Spain is distinguished by its salt cured process in cold mountain regions. It is generally thinly sliced and served raw as an appetizer. Known as jamón serrano or mountain ham, it is deep scarlet…Continue
Apparently every Spanish-speaking country has their version of this classic dish. Being half-Spanish, I grew up eating a traditional arroz con pollo from Spain. When I started cooking myself, I took a somewhat Spanish-American approach. That meant I used no-fail Uncle Ben's rice and strictly adhered to the…Continue
Below: Tomatilloes bubbling away.
Most moles are dense, rich concoctions which leave you swooning after one bite. Mole verde is not quite like that. It's savory and complex, but it's light where other moles are dark, spicy and bright where they are heavy, a pastiche of green where they are deep, uniform red-browns.…
Added by Sarah Menkedick on September 6, 2011 at 11:30am — No Comments
When I grew up, nutrition was always as important to my mother as deliciousness. This is how my grandmother raised her and it’s the way I am raising my own kids.
Quinoa, an ancient grain native to Peru, is one of the most nutritious foods – there is a reason why it’s a staple in any health food store. We actually started having quinoa very young – when my siblings and I were babies, my mom used to give us quinoa…
When you hit the city limits of Austin, you can sense a certain buildup of energy. The Texas capital is a diverse place - it's frenetic in some sectors and laid back in others. Geeks and hipsters mingle when it comes to entertainment, which some say is the heart and soul of this city. While most will agree, those who love food always offer a strong reminder that it's more than music - it's migas!
Yuca, or cassava, is a brown tuberous root indigenous to South America. Along with its incredible versatility and many uses, it is also one of the largest sources of carbohydrates consumed throughout the world. The skin of a yuca is thick…Continue
Added by Erin McDowell on June 28, 2011 at 9:00am — No Comments
Photo by Marisa Zanganeh
4 ripe mangoes, peeled and thinly sliced
1 4-ounce can crushed pineapple, drained
2 ounces unsalted butter
1 10-ounce package frozen spinach
½ cup fresh cilantro leaves
3 cups chicken broth with no salt
2 tablespoons canola oil
1 garlic clove, finely chopped
½ Spanish onion, finely chopped
1 teaspoon salt
1 whole stalk of chives
1. Put the spinach, cilantro and chicken broth in a blender and mix for 2 or 3 minutes. Strain it and put it aside.
2. Heat the oil in…
You say churrasco and the ears of Latin food lovers perk up. Charred steak, tender enough to cut through with a fork, but more packed with flavor than you can imagine...mmmm, mouth watering yet?
Just about every South…Continue
Camarones Brochette is a highly popular item on Mexican/Tex-Mex restaurant menus. Grilled shrimp infused with jalapeno and bacon flavors makes a mouth-watering appetizer that may compel you to turn it into a meal. The term "brochette," which means skewer, is actually French (as in "en brochette") and no one knows exactly how that became the description of choice. Go further south and you might find them called pinchos, although that…
The following recipe is by noted Puerto Rican Chef Wilo Benet and author of "Puerto Rico True Flavors", which features more than 100 recipes, exceptional photography and takes readers on an island culinary journey. The book is available on…Continue
Added by Hispanic Kitchen on May 25, 2011 at 12:00pm — No Comments
Nothing says comfort food like beef, braised in its juices, with some quintessential South American favorites -- Worchestershire sauce and Coke. The real deal is sometimes made with local sodas, but here in the US, good old Coca-Cola has to do. The sauce has a rich sweetness that is…Continue
We find it all over the Caribbean, with small variations but always the same result, a light and delicious dish, though if eaten to excess it could feel heavy. I'm referring to Pastelón de Yuca, a dish whose origin is the subject of some friendly dispute among…
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…