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Added by denisse oller on February 24, 2013 at 11:14am — No Comments
Added by Hispanic Kitchen on January 3, 2013 at 3:00pm — No Comments
Makes 4 servings
4 cups soy sauce…
Beef Chile Verde con Papas
2 pounds of flank steak
2½ cups of beef stock
2 cups of roasted and diced Anaheim peppers
2 Poblano peppers, roasted, cut into strips
Added by Sonia Mendez Garcia on March 6, 2012 at 4:30pm — No Comments
Added by Hispanic Kitchen on September 13, 2011 at 10:30am — No Comments
This was sooooo good. I can’t even think of a proper introduction, other than telling you that you should really go make these. Serve with an ice cold corona and lime and you’re set.
Added by Hispanic Kitchen on September 27, 2010 at 11:00am — No Comments
This rich and creamy chicken and spinach dish is spiced up with plenty of garlic, onion and roasted poblano chiles. I suggest sauteing aromatics with the chicken itself, which result in a beautiful base for a pan sauce, as well as adding a roasted jalapeño for an extra kick. Chef Bayless suggests cubing the chicken, whereas I recommend shredding it for a more consistent texture and an optimal melding of flavors. Also…
Nothing beats coming home after a long day to dinner, already done, delicious smells throughout the house, and the anticipation of tasty, spicy, juicy meat rolled in a soft tortilla. My filling of choice for these out of this world plate of tacos? Carnitas! This delicious carnitas recipe could be braised on the stovetop in about 2 hours, but for those busy back-to-school days, or a day that you'd…Continue
After three years in Mexico, I still run into foodie surprises. This is quite possibly why I've been able to live in this country longer than anywhere else in the past six years - there is always something new on my plate.
Last night it was an alambre, which as it turns out, is a Mexican shish kebab. Alambre actually means "wire" or…
Tacos pop up around the world in so many variations; many of them far from the authentic versions you'd find in Mexico. A warm, soft corn tortilla with fillings of any kind is hard to beat, that's for sure. For a change, though, here's a fun way to use flour tortillas, cut to size, and pressed into a muffin tin. Filled with taco meat and topped off, they're a great little baked appetizer or a tasty meal with favorite…
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.…
Taquitos - those crunchy rolled-up corn tortillas with tasty fillings - are the perfect snack food. They're easy to make and you can serve them as dippers and appetizers or turn them into a full meal buried underneath lettuce, salsa, and sour cream. Even better, you can use beef, turkey, chicken and pork as fillers - that means a great way to utilize leftovers!
Their exact origin…