The social network that celebrates Latin food
My mom was an extraordinary cook and hostess. Some of my most cherished memories involve her, cooking and friends filling a room. It is only appropriate her cookbooks and notes would become my priceless inheritance.
While my sister and I cleaned out the house and determined what would stay and what would go, we came…Continue
The first time I came across Joan's blog, Foodalogue, was because of her Culinary Tour events. She chooses a country and invites her readers on a virtual tour of that country and its cuisine. Joan's rules for her tour are very relaxed; one can make a…Continue
Added by Anamaris Cousins Price on January 12, 2011 at 10:30am — No Comments
I made this awesome dish as my contribution to Foodalogue's Culinary Tour as she takes us and her readers to my homeland, Panama! The criteria to participate in the tour is pretty relaxed, you can either prepare a…Continue
Sort of, but not exactly. See, confit is a French cooking and preservation method. The idea is to salt and flavor meats that are then slowly cooked in their own fat (or added fat) and later preserved in said fat. Carnitas are not preserved in the fat, though I don't see any reason why they couldn't be, except for the fact that they wouldn't last that long at the Price…Continue
Have you ever heard of Johnny Mazzetti? If you're Panamanian (or have lived in Panama) you probably have. Funny thing is, in putting this post together, I came to learn about the history behind the dish. I don't think I believed this to be an original recipe by my mother, though I still think of it as her dish. Johnny Mazzetti, the dish, is very popular in Panama,…Continue