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A spicy glaze composed of onions, piquins, tomatoes and pomegranate juice. Baste your fajitas or feel free to try this with chicken or pork.
Spain happens to be the first country in Europe to experience the enjoyment of cacao upon arrival back from the New World, and chocoholics were immediately born in Iberia.
Barcelona has a deep rooted history in chocolate since the…
Coquitos (literally “little coconuts”) are the Argentine version of coconut macaroons. These sweet, chewy gems of coconut often grace the table as part of the merienda or late afternoon snack, a custom many Argentines indulge in given that they typically…Continue
This is a classic northern Mexican recipe. The word charro means cowboy in Mexican Spanish. You can easily imagine these beans being made by charros over a campfire. Serve with steak, tortillas, salsa and a sombrero.
Ingredients (makes 10 servings):
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.…Continue
Added by Hispanic Kitchen on May 13, 2011 at 10:30am — No Comments
6 chicken tenders
1 onion, thinly sliced
What’s not to love about tacos? A taco is a meal all wrapped up in a tasty tortilla: vegetables, filling meats or seafood, and a little starch to satisfy. Throw on a little salsa or guacamole and you’ve got a taste explosion. Hands down, my favorite food. Luckily,…Continue
Ceviche is one of the most refreshing, delicious appetizers -- or meals if it's big enough -- that I can think of. Sometimes I just crave it. I do crave sushi, too, but I crave ceviche more. This dish most identified with Peruvian cuisine is often done with a white-flesh fish, but Cielito Rosado's recipe is distinctive. Salmon and mango -- a marriage of the cold…
My seafood obsession is well documented. If you were to do a search on this here blog, you will probably find that fish and/or seafood appear more often than anything else. The Hubbz says I have the ocean(s) running through my veins and I suppose he's partly right. After all, I grew up with quick and easy access to the Atlantic and the Pacific and to all the goodness…Continue
Jicama (HICK-ah-mah) often served with a little lime and chile or tossed into a salad for crunch gets the royal treatment today. Mixed with sugar, coconut and orange juice over low heat gives the jicama time to slowly soak in the sweetness to give you the…Continue
My mom used to make these dough puffs for me and they always made me feel better.
They are very simple to make and delicious after dusting with confectioner's sugar and cinnamon over them. Eat them right away with a…Continue
Added by Hispanic Kitchen on May 1, 2011 at 10:30am — No Comments
For the picarones:
1 lb red yam
1 lb kabocha squash (can be substituted for any seasonal squash)
1 ½ lb…
Added by Sonia Sanchez on April 28, 2011 at 10:30pm — No Comments
This is another one of those Venezuelan recipes that my grandmother prepared and was absolutely delicious. Asado Negro is sort of the Venezuelan version of a roast beef, except we cook it a bit differently. Some people use sugar, others use wine, my grandmother used neither, and so do…Continue
Fish. I don't know what to call this one, but I'll tell you how it came about. Have you heard of fish a la Veracruzana? Usually snapper. It is a Mexican recipe, hailing from the state of Veracruz. It is fish cooked in a tangy and flavorful sauce that features tomato, herbs, olives, capers and spices. I had some fillets in the freezer and started out thinking I would prepare them that way.
As the day…Continue
My mom has been making this dish for as long as I can remember. It is definitely one of her specialties. They're pretty easy to make and are great for when you're entertaining. I made this dish one time recently after I got married and we were hosting a dinner party. One of the guests…Continue
Added by Roxanne Buil on April 21, 2011 at 6:00pm — No Comments
Added by Hispanic Kitchen on April 19, 2011 at 11:00pm — No Comments
by Sweet Life / Vianney Rodriguez
Makes 4 margaritas
Ensalada de Bacalao (Codfish Salad)
2 lbs fresh cod
½ cup of extra virgin olive oil
1 large onion,…
Added by Elsie on April 18, 2011 at 12:30pm — No Comments