Founded by culinary graduate Art Rodriguez and sassy home cook Stephen Chavez, LatinoFoodie has quickly become a source for foodies to come to for the latest Latin cuisine recipes, festival and restaurant coverage, cultural trends, chef interviews, and upcoming tasting events.
Let LatinoFoodie inspire your inner chef with these delicious recipes. From main dishes to desserts, we showcase the recipes we love.
chef Q & A
Curious about the people behind the food or restaurants? In this section, we interview some of the most popular chefs in the Latin cuisine scene.
- Calabacitas, or “little squash” in Spanish, is a Mexican dish of cooked squash often served as a side dish, but substantial enough for a hearty vegetarian main. The dish can be made as a casserole, but is often made as a thick, chunky vegetable dish served with some of the cooking liquid. In my kitchen, making calabacitas is often a very cheese affair, Continue Reading...Read More
- This is a sponsored post for Klondike Brands but all opinions are my own. Although mashed potatoes are a year-round favorite for many Latinos, this recipe is an Ecuadorian treat. This velvety Ecuadorian mashed potato dish, or molo, is usually made to celebrate religious holidays, but it is a new favorite in our home. We used creamy Klondike Goldust® for this molo. This Continue Reading...Read More
- Hollywood is known for its glitz and glamour, film and television, movie stars and crazy characters on the street. But lately the town has been buzzing about the new and eclectic culinary scene.The Sunset and Dine tasting event on Thursday, Oct. 2 celebrates the success of many newcomers and some of the long-standing restaurants in the area. We were invited Continue Reading...Read More
- This a sponsored post for Klondike Brands but all opinions are my own. In our home big meals often involve us squeezing in and passing around the tortillas and salsa as we sit/stand around the kitchen island. These very informal meals are usually breakfast. We have a dining room with a big table a few feet away, but the kitchen Continue Reading...Read More
- I have roasted chiles, blended chiles, pureed chiles, chopped chiles, grilled chiles, even tossed a few chiles in my cocktail. But, I’ll be honest with you. This LatinoFoodie has never candied chiles before. The thin curly strips have a sweet warm flavor with just a hint of heat. Now I want to put candied chiles on EVERYTHING. I’m thinking ice cream, cupcakes, Continue Reading...Read More