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Serves 4 to 6…
Added by Hispanic Kitchen on April 18, 2013 at 10:02am — No Comments
Every Argentine household or restaurant has its very own version of this classic sauce. That said, here is one prepared by the Patagonia restaurant.
Yields 4 servings
¼ cup flat-leaf (Italian) parsley, chopped without the stalks
3 teaspoons garlic, minced…
Added by Hispanic Kitchen on February 5, 2013 at 10:49am — No Comments
Added by denisse oller on August 4, 2012 at 1:00pm — No Comments
Added by Hispanic Kitchen on April 6, 2012 at 11:30am — No Comments
1 whole bunch of cilantro, washed and coarsely chopped
2 serrano peppers, seeds removed (optional)
Added by Sonia Mendez Garcia on February 24, 2012 at 5:30am — No Comments
In a pinch anyone can make a great enchilada sauce from a few ingredients!! Growing up in a big family, my mom did not always have time to make homemade enchilada sauce, and yes she would take a little help from a good store bought sauce. We lived in Texas for a while and my sister in law's mom made the best Tex Mex…Continue
Added by Sonia Mendez Garcia on February 15, 2012 at 8:00am — No Comments
By Nancy Muns
Makes about 12 cups, or 48 servings.
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (15½ ounces) hominy, rinsed and drained
1 can (8½ ounces) white shoepeg corn
1 can (4 ounces) chopped green…
Added by Hispanic Kitchen on January 21, 2012 at 6:30pm — No Comments
By Bonnie Rzonca
Makes about 16 cups, or 64 servings.
1 can (28 ounces) whole tomatoes, chopped, with their juice
½ bunch cilantro, stems removed, chopped fine
Juice of 2 limes
2 dashes garlic salt…
Added by Hispanic Kitchen on January 21, 2012 at 6:22pm — No Comments
This chicken roulade can be served as an appetizer or a main course. If you're tired of the same ol' same ol' chicken, this dish will snap you right out of boredom. The versatility of this dish is that you can substitute ingredients, such as chicken for pork, or spinach for Swiss…Continue
Added by denisse oller on December 6, 2011 at 11:30am — No Comments
Mole comes from the Aztec word molli, meaning "concoction" or "sauce." Mole is a rich, complex sauce bursting with layer upon layer of flavor. A treasured dish of Mexico is one of my family's favorites. Each region in Mexico stakes claim to have its own mole style.…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
This is my own version of the Venezuelan Guasacaca, which I created by modifying my mom’s recipe a bit more to my liking. I don’t follow my own recipe every time, because I usually eyeball all the ingredients, or what we Venezuelans call “al ojo…
Tapas are small dishes enjoyed in Spain. They can serve as appetizers or a meal.
Makes 6 servings
Marinate with romesco sauce for an authentic Catalan touch. Serve with a salad, risotto or couscous.
2 10-ounce pork tenderloins
1 tablespoon canola oil
Yields 1½ cups
Added by denisse oller on July 23, 2011 at 10:30am — No Comments
The Eastern shores of Spain or the Levant is actually made up of two kingdoms, the Pais Valenciano and Murcia. The Levant is better known for its beach resorts in Valencia and south of it, known as the Costa Blanca.
It's further recognized as the land of the Paella.…
Added by Veronica Shine on June 30, 2011 at 4:30am — No Comments
Enchiladas are a Mexican dish that really does reflect the culinary variety of that country. Enchiladas come with all kinds of ingredients and a variety of sauces.
This recipe uses chicken for the filling and ancho chile for the sauce. You can use other kinds of chiles…
Added by denisse oller on June 25, 2011 at 10:00am — No Comments