Recent Posts by Art Rodriguez

POBLANO GRILLED CHEESE PLEASE!

Tired of boring lunches?  It can be tough finding new ways to use familiar ingredients. So you have to try this easy lunchtime Poblano grilled cheese sandwich with Oaxaca cheese and Spanish chorizo. The rajas or strips of charred Poblano peppers provides a mild...
Read more

QUESO FRESCO

Queso fresco, or “fresh cheese” in Spanish, is a soft Mexican cheese that is traditionally made with raw goats milk or a combination of goat and cow milk. Pasteurized versions of this cheese can be found in many markets throughout the country. The flavor...
Read more

CACHAPITAS DE JOJOTO: CORN PANCAKES

Right now ears of sweet corn are in abundance at grocery stores and farmers markets. We wanted to do something different and stumbled upon this dish in our research during the World Cup as we were looking for South American recipes. Popular among Venezuelans...
Read more

CALIFORNIA FIGS FRANGIPANE TART

A flesh sweet like honey and raisins. Skin soft and velvety. It's fig season and we couldn't be happier. The varieties of California figs that roll across our tables from about mid-May through December each year include Brown Turkey, Black Mission, Calimyrna and Kadota. We recently tasted an assortment of...
Read more

BRAZILIAN GUAVA SOUFFLÉ (SUFLÉ DE GOIABADA)

It can be tough trying to find Latin desserts to replicate in our kitchen when many of the ingredients are not readily available to us. Luckily this recipe for Brazilian Guava Soufflé, or Suflê de Goiabada, calls for guava jam, which can be found in most...
Read more