The social network that celebrates Latin food
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
Recipe by Linda Gonzalez Gurung. Almost every country has its own version of empanadas. These traditional Chilean meat pies can be done with any meat. When it comes to defrosting the empanada wraps, leave them in the fridge the night before and then on the kitchen counter for a couple of hours right before baking. …Continue
Added by Leoncio Alvarez on March 30, 2012 at 12:00pm — No Comments
This quick dinner is the epitome of filling. Over some white rice, pieces of pork loin and creamy butternut squash make stomachs happy with almost no hassle.
The trick to Cuban-fried or Cuban breaded steak (bistec empanizado) is a cut of meat that is not too thin or thick. Angus beef round steaks were used in this recipe. Palomilla steaks are usually preferred, but anything along those lines would work.
Breading is totally different too. Galleta…Continue
Added by Leoncio Alvarez on March 28, 2012 at 1:30pm — No Comments
You have to be in the mood to want to stay in the kitchen for a little while to make this dessert. And by little while, I mean at least two hours. That’s how much time my grandmother, Dora, used to give up in order to get this warm, velvety delight on the table. It never really made it to the table all the time, though. As soon as it was ready, and it was still steaming hot, was the…
Added by Leoncio Alvarez on March 27, 2012 at 12:30pm — No Comments