Latino Foodie The Dish on Food & Culture 2017-02-23T00:45:08Z http://www.latinofoodie.com/feed/atom/ WordPress Stephen Chavez <![CDATA[National Margarita Day Should Be Every Day! Try Our Margarita de Tamarindo]]> http://latinofoodie.com/?p=3841 2017-02-23T00:45:08Z 2017-02-22T12:00:44Z The headline says it all! It’s National Margarita Day — time to break out the cocktail shaker. We have tamarindo candy and tamarindo paste. Why not a tamarindo margarita? The sweet and sour flavor of the tamarindo pairs wonderfully with Azuñia Tequila to create a flavorful cocktail. Go to the frozen section of your local market to see if they have the Continue Reading

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The headline says it all! It’s National Margarita Day — time to break out the cocktail shaker. We have tamarindo candy and tamarindo paste. Why not a tamarindo margarita? The sweet and sour flavor of the tamarindo pairs wonderfully with Azuñia Tequila to create a flavorful cocktail. Go to the frozen section of your local market to see if they have the tamarindo pulp. Much easier! The added dash of hot sauce and lime will trick your taste buds into thinking your enjoying the spicy tamarindo candy you’d find at the check out counter in your corner Latino market. 

Margarita de Tamarindo with Azunia Tequila

Margarita de Tamarindo (Makes one drink) 

Ingredients
1 lime wedge
Chipotle salt or Tajin chile salt to rim the glass
2 ounces tamarindo puree (you can find this in the frozen section of most Latin markets)
1 jigger Azuñia Tequila (or, make it worth your while and use 1 1/2 jiggers)
1/2 ounce simple syrup
Dash of hot sauce (we used Tapatio)
6 -10 ice cubes

Directions

  1. Rub lime wedge around rim of margarita glass. Dip rim in chile salt and set aside.
  2. In a cocktail shaker, combine the tamarindo puree, Azuñia Tequila, hot sauce, syrup and ice.
  3. Shake vigorously until frothy and cold.
  4. Strain and drink immediately.

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Art Rodriguez http://latinofoodie.com <![CDATA[Valentine’s Dinner: Ancho-Pomegranate Roasted Pork Loin]]> http://www.latinofoodie.com/?p=8123 2017-02-11T19:43:28Z 2017-02-11T19:34:00Z This is part of a sponsored collaboration with National Pork Board and DiMe Media. However, all opinions expressed are my own. “Love is a many splendored thing. It’s the April rose that only grows in the early spring. Love is nature’s way of giving a reason to be living. The golden crown that makes a man a king.” Every day Continue Reading

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This is part of a sponsored collaboration with National Pork Board and DiMe Media. However, all opinions expressed are my own.

“Love is a many splendored thing. It’s the April rose that only grows in the early spring. Love is nature’s way of giving a reason to be living. The golden crown that makes a man a king.”

Every day I am grateful for finding someone to share life’s special moments with, like waking up in the morning to their smile, a gentle kiss goodbye when leaving for work or a warm embrace when you come home from a long, stressful day, simply makes life more meaningful. These are the moments I cherish and Valentine’s Day gives me another opportunity to express my love by preparing a delicious meal that is quite honestly easy to make.

When I look for inspiration, I often turn to pork as my choice of protein as it is flavorful, versatile, and accessible. From a traditional cochinita pibil to carnitas, my family loves when I cook with pork.

For Valentine’s Day, and other special holidays like Easter and Christmas, I love the idea of cooking with a pork loin roast. For larger groups, a full pork loin does the trick, but for dinner with my honey, a smaller 1-2 pound pork loin roast will ensure we have leftovers.

In this recipe, I have butterflied the pork loin to stuff with a salty-sweet pomegranate and walnut mixture. (You can sweetly ask your butcher to butterfly the roast for you.) The sauce is a combination of pomegranate juice and pureed ancho chiles that have been toasted in a dry skillet just long enough to release oils, imparting a scintillating smokiness to the dish. The sauce is sweetened with pomegranate, brown sugar and scented with fresh orange zest.

Pork loin cooks pretty quick. I suggest making the sauce and the rub the day before. Then stuff, truss and chill the pork loin until you’re ready to cook. It takes roughly 20 minutes per pound, but use an instant read thermometer and once it hits 145-160, take it out and let it rest on your counter for a few minutes while you pour your special Valentine another glass of wine. To serve, remove the twine and slice the pork loin roasts. The Ancho-Pomegranate Pork Loin alone will dazzle any table. Serve alongside steamed green beans and mashed potatoes.

If you’re still scrambling for a special Valentine’s treat, there has never been a better day to try pork than today! Go ahead and make ‘em swoon with this Ancho-Pomegranate Roasted Pork Loin.

For more recipes and cooking tips visit www.PorkTeInspira.com.

Ancho-Pomegranate Pork Loin

For Walnut Filling:

  • ½ cup walnuts (dry toasted)
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • ¼ teaspoon minced garlic
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

For Rub:

  • ½ teaspoon unsweetened cocoa powder
  • ½ teaspoon fine ground coffee
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cumin

For Sauce:

  • 4 dried ancho chiles (stemmed and seeded)
  • 1 cup pomegranate juice
  • ½ cup packed brown sugar
  • 1 large shallot
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Zest of 1 orange

For Pork Loin

  • 2 pound pork loin roast (butterflied)
  • 2 large purple onions (sliced in half-moons)
  • Pomegranate arils to garnish

For Walnut Filling:

  1. Place all ingredients in a food processor and pulse until completely chopped and paste-like. Reserve until needed.

For Rub:

  1. Mix all ingredients in a bowl. Reserve until needed.

For Sauce:

  1. Heat a large skillet over medium-high heat. Place ancho chiles into hot skillet and dry toast just until they become fragrant, about 3 minutes.
  2. Place toasted chiles into a heat proof bowl and cover with boiling water. Allow the chiles to soften, about 10 minutes
  3. Place the softened ancho chiles and the rest of the ingredients into a blender and pulse until fully combined. Strain sauce. Discard solids and reserve sauce. (Note: if sauce is too thick, adjust consistency with the water that was used to reconstitute the chiles.) Reserve until needed.

Putting it all together

  1. Preheat oven to 375°F.
  2. Spread walnut filling inside pork loin. Roll up the loin and truss using kitchen twine. Spread the rub all over the outside of rolled pork loin.
  3. Place sliced onion in small roasting pan and place pork loin on top. Roast 25 minutes and then baste with ancho-pomegranate sauce at least twice before the internal temperature hits 140-16 (Total roasting time is approximately 40-45 minutes. Allow pork loin rest before slicing. Serve with more sauce and fresh pomegranate arils.

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Stephen Chavez <![CDATA[POZOLE ROJO]]> http://www.latinofoodie.com/?p=8100 2017-01-11T19:01:49Z 2017-01-11T19:01:49Z This Pozole Rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. Although in our photos, the soup looks loaded with goodness, the soup itself is quite simple with pork and hominy and a light broth. Serve with small bowls of garnishes for people to add to their bowls of soup, such Continue Reading

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This Pozole Rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. Although in our photos, the soup looks loaded with goodness, the soup itself is quite simple with pork and hominy and a light broth.

Serve with small bowls of garnishes for people to add to their bowls of soup, such as shredded lettuce or cabbage, dried Mexican oregano, red chile pepper flakes, chopped white onion, chopped cilantro, and thinly sliced radishes and lots of wedges of lime.

In the summer of 2015, Art and I visited Santa Fe, New Mexico for our “Kitchens of the Southwest” culinary tour (read more about our culinary adventure here), I was pleasantly surprised to find a bowl full of hominy and chunks of tender pork, drowning in a thick, but not sticky, red chile sauce. A much thicker sauce than I’ve ever tasted here in Los Angeles.

Read more: http://www.simplyrecipes.com/recipes/posole_rojo/#ixzz4VTpunPB9

Pozole Rojo

A spicy and robust broth seasoned with red chile sauce. 

Pork

  • 1 pound pork ribs with bone (Ask the butcher to cut them in half)
  • 3 pounds pork roast
  • 1 bay leaf
  • 5 quarts water

Red Chile Sauce

  • 9 ounces dried California or New Mexico red chile pods (stemmed and seeded)
  • 6 dried chiles de arbol (stemmed)
  • 6 cups water
  • 6 tablespoons all-purpose flour
  • 4 garlic cloves (peeled and left whole)
  • 1 tablespoon kosher salt

Soup

  • 4 teaspoons dried Mexican oregano
  • 4 tablespoons red wine vinegar
  • 64 ounces organic chicken broth
  • water

Prepare the Pork

  1. Place the pork, onion, and bay leaf and water in a 10 or 15-quart stockpot over medium-high heat. 

  2. Cook for 2 hours until pork is fork tender. Remove the pork and coarsely shred the meat. 

  3. Reserve about 3 cups of the pork broth for the soup. 

Make Red Chile Sauce

  1. Place dried chile in a large stockpot and add enough water to cover them. 

  2. Bring water to a boil. 

  3. Lower the heat, cover, and simmer for about 20 minutes, using tongs to turn the chiles so that they soften evenly. 

  4. Drain cooked pods and allow time to cool down before blending. 


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Stephen Chavez <![CDATA[HOMEMADE BEEF CHILE COLORADO RECIPE -True Mexican Comfort Food]]> http://www.latinofoodie.com/?p=7913 2017-01-11T18:38:34Z 2017-01-11T18:40:05Z Beef Chile Colorado is one of those dishes that not only makes my taste buds sing but also provides a sense of security and comfort during these trying times by taking me back to a more nurturing place — my mother’s kitchen. One of my greatest memories is having my mom fill a warm flour tortilla with the Chile Colorado Continue Reading

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Beef Chile Colorado is one of those dishes that not only makes my taste buds sing but also provides a sense of security and comfort during these trying times by taking me back to a more nurturing place — my mother’s kitchen.

One of my greatest memories is having my mom fill a warm flour tortilla with the Chile Colorado and her delicious Charro Beans and hand me a burrito for my lunch bag (I even liked the chile colorado cold in a warm tortilla for some strange reason).

Our Beef Chile Colorado recipe has flavorful and tender pieces of chuck beef simmering in a mahogany colored chile sauce, building a rich, smoky, densely-flavored meal as the minutes pass by. As the stew slowly thickens, the flavor of the California, Pasilla, and New Mexico chiles come forward blending beautifully.

Chile Colorado can be traced back to Chihuahua, Mexico, where they also add flour and vinegar and can be made with either pork or beef. We have another recipe on our blog that features the dish with pork. You can find it here. Once you master making the red sauce, you’ll realize you can use it for other dishes as well, such as enchiladas or mix with shredded chicken. Enjoy!

Final Beef Chile Colorado 2

Beef Chile Colorado Collage

Beef Chile Colorado

Tender beef simmers in a red chile sauce to make a traditional Mexican Chile Colorado. Serve with rice, beans and flour tortillas. 

  • 8 dried California chile peppers (stems and seeds removed)
  • 3 dried pasilla peppers (stems and seeds removed)
  • 5 dried chile de arbol peppers (stems removed)
  • 1 large yellow onion (quartered)
  • 4 cups beef broth (divided in half)
  • 6 garlic cloves (roughly chopped)
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon dried Mexican oregano
  • 2 tablespoons vegetable oil
  • 3 pounds chuck beef (trimmed, cubed in 1/2 inch pieces)
  • 3 tablespoons all-purpose flour
  • 2 dried bay leaves

Making the Sauce

  1. In a large stockpot, add the dried chile peppers and onion. Cover with cold water and bring to a boil over medium-high heat. 

  2. Once water boils, turn off the heat, cover and let the chile peppers sit and soften for about 20 minutes. 

  3. Add softened chiles and onions to a blender along with 2 cups of the beef broth, garlic, cumin, and oregano and puree. 

  4. Over a large bowl, pour chile sauce mixture through a sieve, pressing on solids with a spatula to extract as much liquid as possible. Discard solids. 

Cooking the Beef

  1. Season the beef cubes with salt and pepper and toss in flour. The flour will help thicken the sauce. 

  2. In a heavy bottom sauce pot or dutch oven, heat the oil over medium-high heat. 

  3. Working in batches, brown the beef on all sides about 4 minutes per batch. Remove the meat and set aside. Continue to cook the remaining beef cubes. 

  4. In the same dutch oven, stir in the Chile Colorado sauce and the 2 remaining cups of beef broth and bay leaves over medium-high heat. 

  5. Bring to a rapid simmer and lower heat to medium-low. Cook uncovered for about 1 hour to allow the liquid to thicken and reduce. 

  6. Discard bay leaves and season with salt and pepper to taste. 

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Stephen Chavez <![CDATA[Caldo de Pollo (Chicken Soup) – LOW CARB VERSION]]> http://www.latinofoodie.com/?p=8090 2017-01-10T05:42:06Z 2017-01-10T05:42:06Z I don’t know about you, but after feasting all through the holidays on tamales, pozole, pan dulce, and champurrado, my body craves lighter fare in the new year. I decided to look at some traditional Mexican dishes and figure out a way to make them healthier or lower the carb count in them. Here’s my version of a low-carb version Continue Reading

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I don’t know about you, but after feasting all through the holidays on tamales, pozole, pan dulce, and champurrado, my body craves lighter fare in the new year. I decided to look at some traditional Mexican dishes and figure out a way to make them healthier or lower the carb count in them. Here’s my version of a low-carb version of Caldo de Pollo.

Just like any homemade chicken soup, Caldo de Pollo feeds the soul and brings beautiful memories of childhood when my mom would prepare a large olla (stock pot) of the soup. At the dinner table, I’d watch my dad add a bowl of Mexican rice to his soup and slather butter on a warm flour tortilla that he’d roll up to dip into the broth. The caldo was filled with pieces of chicken — drumsticks and thighs — as the breast would leave too many small bones. Large pieces of carrots and potatoes nestled close to the tender chicken. Her broth tasted more like a light, flavorful consommé.

I’ve taken that traditional recipe and omitted the potatoes, side of rice and didn’t even dare bring out the flour tortillas to create this low carb version of Caldo de Pollo. You know what? I didn’t miss any of those things at all, well, maybe the flour tortillas but those are truly my weakness.

Check out the recipe below and let me know what you think.

Low Carb Caldo de Pollo (Chicken Soup)

Comfort food at its best – Caldo de Pollo. This recipe removes the potatoes and rice you would typically find with this dish. 

  • 10 cups water
  • 6 chicken drumsticks or thighs
  • 1 tbsp kosher salt
  • 1/2 cup chopped onion
  • 2 roma tomatoes, diced
  • 1/2 head of green cabbage
  • 3 carrots, sliced in 1-inch pieces
  • 3 celery stalks, chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp salted butter
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  1. In a large (at least 10-quart) pot, add the water, chicken, salt, and garlic. Bring to a boil for about 15 minutes. 

  2. While the chicken is boiling, in a medium frying pan heat the olive oil and add the onions and tomatoes. Saute for about 5 minutes until the onions are translucent. 

  3. Add the carrots, celery, cabbage to the soup and let the mixture come to a boil. Reduce the heat and add the apple cider vinegar and butter. Stir frequently. Allow the soup to simmer for about 20 minutes. 

  4. Add the tomato and onion mixture and cilantro during the last 10 minutes of cooking. 

  5. Ladle the soup and serve with lime wedges and homemade salsa. 

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Stephen Chavez <![CDATA[CHULETAS CON NOPALITOS EN SALSA GUAJILLO – Smoky, Spicy, Flavorful!]]> http://www.latinofoodie.com/?p=8068 2016-11-23T00:53:27Z 2016-11-23T00:52:43Z Our Chuletas con Nopalitos en Salsa Guajillo recipe will carry you to that magical place in your kitchen where you know everything is good and nurturing. And, in today’s fearful political climate, who of us doesn’t need some comforting? Right? Chuletas en Salsa Roja or Verde are total Mexican comfort food. The warmth of the pork chops simmering in a Continue Reading

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Our Chuletas con Nopalitos en Salsa Guajillo recipe will carry you to that magical place in your kitchen where you know everything is good and nurturing. And, in today’s fearful political climate, who of us doesn’t need some comforting? Right?

Chuletas en Salsa Roja or Verde are total Mexican comfort food. The warmth of the pork chops simmering in a smoky salsa guajillo sauce with slices of onions and garlic exports you to a kitchen in Northern Mexico. Need I say more? You’ll want some handmade, soft flour tortillas to sop of this dish; that’s for sure!

chuletas-with-rice-latinofoodie
CHULETAS CON NOPALES EN SALSA GUAJILLO

Prepare the Pork Chops
5-6 pork chops, fat trimmed
2 tbsp. vegetable oil
Salt and pepper
1 cup water

Pat the pork chops dry.
Season both sides with salt and pepper.
In a large skillet, add oil and heat over medium-high flame.
Add the pork chops and cook about 4 minutes on each side.
Add water to skillet and cover.
Allow to cook and water to evaporate about 5 minutes.
Drain excess grease from skillet

Prepare the Nopalitos
1 cup nopalitos
2 cups water
½ onion, sliced
1 tsp. salt

In a medium saucepan, add the water, nopalitos, onion and salt. Bring to a boil and cook for 15 minutes.
Strain the nopalitos removing the onion and set aside.

Salsa Guajillo
2 tbsp. Vegetable oil
½ medium onion quartered
2 garlic cloves
2 charred Roma tomatoes
10 dried guajillo chiles, stems removed
4-5 dried chiles de arbol, stems removed (depends on how much heat you want)
1 tsp. dried oregano
1 tsp. dried cumin
1 clove
2 peppercorns
2 cup water (reserve 1 cup to add to blender)

In a medium saucepan, add oil and heat over medium heat.
Add onion and garlic and cook for about 2 minutes.
Add chiles and cook for about 30 seconds to a minute.
Add oregano, cumin, and clove and peppercorns.
Smell the aroma.
Add 1 cup water and cook for 5 minutes
Blend well adding more water as needed.
Strain through a sieve and set aside

Add the nopalitos and salsa roja to the frying pan with the pork chops.
Add 1 cup of water and cook covered on medium-high heat for 15 minutes allowing the liquid to thicken.

Garnish with half-moon slices of white onion and chopped cilantro.

Serve with white rice.

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Stephen Chavez <![CDATA[Latino Health Awareness Month – Let’s Be Smart Shoppers this Holiday Season]]> http://www.latinofoodie.com/?p=8050 2016-09-29T02:22:02Z 2016-09-29T01:47:51Z Even though it’s close to 100 degrees in Los Angeles this week, I know the cooler days of fall will eventually show its face, and you know what that means? The HOLIDAY SEASON! The holidays bring a mixed bag of emotions. On one side, we love the holidays because our kitchen smells so good with all of the food simmering Continue Reading

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Even though it’s close to 100 degrees in Los Angeles this week, I know the cooler days of fall will eventually show its face, and you know what that means? The HOLIDAY SEASON! The holidays bring a mixed bag of emotions. On one side, we love the holidays because our kitchen smells so good with all of the food simmering on the stove or baking in the oven. On the flip side, we are riddled with anxiety because the fall also means it is time for friends’ and family parties or work galas. We spend hours rummaging through our closet finding one piece of matching clothing that will actually fit us vs. making us look like the overstuffed tamales we enjoy during Las Posadas.

There are ways we can be smarter and better starting today by making smarter choices with our food and drinks. It all starts at the grocery store (and staying out of the drive-thru). I’ve learned over the years a few things: Never go to the store hungry and make a list. I have to remind myself that especially when I am hungry. I’ll pick up all kinds of cochinadas.

Instead, your shopping cart can be filled with delicious, in-season, fruits and vegetables to prepare healthy dishes for your family like ceviche, salsa verde and so much more! We have a “Heart Healthy” recipe tab on our blog with lots of healthy recipe ideas.

Photo credit: a few photos come from Champions for Change Facebook page.

Photo credit: a few photos come from Champions for Change Facebook page.

We learned from the Los Angeles County Department of Public Health (Public Health) that September is Latino Health Awareness Month, celebrating healthy living as part of the Latino community’s rich cultural heritage and traditions. We liked that idea.

Improving the health of Latino families and reducing health disparities is a priority of Public Health and the Be Better campaign. Did you know that in LA County, nearly a quarter of adults and children are obese, over 700,000 people have been diagnosed with diabetes, and 2 out of 5 adults are estimated to have prediabetes already? These are sobering statistics and hit especially close to home as both mine and Art’s family suffer from diabetes. Yet, these stats are tempered by the fact that these conditions are potentially preventable or manageable with healthy lifestyles. We can do this!!

We wanted to share some of their tips for making healthy food choices for your family:
• Buy fresh fruits and vegetables in season. They cost less and taste best in season.
• Pick low-sodium or no salt added varieties of canned vegetables.
• Don’t go grocery shopping when you are hungry. You’ll be tempted to buy foods loaded with fat and sugar. (You see! I told you!)
• Let your kids help you prepare meals and dishes. When kids help make it, they are more likely to eat it. Younger kids can tear lettuce for salads or wash fruits and vegetables. Older kids can help cut and cook.

Remember, it’s not about being perfect, just being better. Make small changes to meals that can make big impacts to your family’s health over time.

For more information, tips and recipes, families are encouraged to visit CAChampionsForChange.net.

And, here are a few of our more heart healthy recipes to try this holiday season.

SALSA VERDE CAULIFLOWER CHICKEN CASSEROLE

Salsa Verde Cauliflower Chicken Casserole  LatinoFoodie.com

TURKEY ALBONDIGAS SOUP WITH QUINOA

Turkey Albondigas Soup

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Stephen Chavez <![CDATA[A TASTE OF BAJA CUISINE FROM CHEF JAVIER PLASCENCIA]]> http://www.latinofoodie.com/?p=8028 2016-09-14T06:29:20Z 2016-09-14T05:04:15Z As foodies, there’s nothing better than to see a chef work his magic. This weekend at Harrah’s Resort Southern California, we captured Chef Javier Plascencia, 49, leading about a dozen cooks who swiftly plated various dishes, like the shrimp ceviche tostada with avocado and watercress. Quick, quiet and efficient, this small band of culinary ninjas had been going at it Continue Reading

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As foodies, there’s nothing better than to see a chef work his magic. This weekend at Harrah’s Resort Southern California, we captured Chef Javier Plascencia, 49, leading about a dozen cooks who swiftly plated various dishes, like the shrimp ceviche tostada with avocado and watercress. Quick, quiet and efficient, this small band of culinary ninjas had been going at it since 8 a.m.

javier-plascencia-harrahs-socal-2

They sliced, diced, chopped, seared, grilled, braised, baked and served guests at ‘Ritas Cantina at the laid-back resort as part of a new culinary series called “Culture through Cuisine,” a weekend long gastronomical experience into the relationship between food and culture.

Javier Plascencia Harrah's SoCal

The work they produced looked and tasted absolutely amazing!

Javier Plascencia Harrah's SoCal

The inaugural meal kicked off with a superb lunch menu on Saturday for about 50 people. The handsome and friendly chef, who toggles between restaurants in Tijuana and San Diego, shared why he has become the face of the best Baja California has to offer in terms of cuisine. Humble, honest but with a keen focus on a vision of what Baja food can be.


On the prix-fixe lunch menu we had a choice of:

CHIPOTLE ROASTED ROOT VEGETABLE TOSTADA with fresh local Requesón, Preserved Lemon, Heirloom Beans and Watercress. Wine pairing for this dish was a Torres Alegre De Biko Blanco 2012, Valle de Guadalupe (French Colombard, Chenin Blanc).

GREEN MACHINE SHRIMP CEVICHE TOSTADA with Avocado and Watercress. Wine pairing with Lomita Cursi Rose 2015, Valle de Guadalupe (Grenache Blend).

For the entrée, you had a choice of:

BLUENOSE SEA BASS with Xoconostle Salsa, Roasted Avocado Tartar, Chile Manzano Gel and Crispy Tapioca Skin.

CRISPY PORK BELLY CARNITAS with Green Pipián, Pickled Carrots, Radishes and Fresh Handmade Corn Tortillas. Wine pairing with Adobe Guadalupe Miguel 2014, Valle de Guadalupe (Tempranillo blend).

For dessert, we had FINANCIER – Macerated Berries, Burnt Vanilla Ice Cream and Peach Skins.

harrahs-socal-suite-collage

Now, let’s talk about this resort. This is the second time we visited Harrah’s Resort Southern California. Each time has been a tremendous experience of comfort, customer service, and fun. Harrah’s SoCal is tucked away in the canyons, just 15 minutes away San Diego, or from Los Angeles, about 90 minutes. Harrah’s put us up in one of their suites. Check this place out!!! The resort is an all-season resort with a top-notch gaming floor, with multiple pools and lots of pool side cabanas. Gentle desert breezes greet you on the valley floor, and they will guide you to your next margarita…poolside.

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Stephen Chavez <![CDATA[CULTURE THROUGH CUISINE Featuring Chef Javier Plascencia, Sept. 9-11 at Harrah’s Resort Southern California]]> http://www.latinofoodie.com/?p=8008 2016-08-31T18:49:49Z 2016-08-31T18:49:49Z We absolutely cannot wait to head south to Harrah’s Resort Southern California, 777 Harrah’s Rincon Way, Valley Center, Calif., the weekend of Sept. 9-11 for a special tasting with Chef Javier Plascencia. We think you all should plan to join us for the good food, gambling, and hang out afterwards at the pool. Tickets will be available through TicketMaster.com for Continue Reading

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We absolutely cannot wait to head south to Harrah’s Resort Southern California, 777 Harrah’s Rincon Way, Valley Center, Calif., the weekend of Sept. 9-11 for a special tasting with Chef Javier Plascencia. We think you all should plan to join us for the good food, gambling, and hang out afterwards at the pool. Tickets will be available through TicketMaster.com for very reasonable prices.

Javier-Plascenia_700x500

Chef Plascencia is best known for inventing the innovative MedMex cuisine that is cooking up in kitchens nationwide and has taken over the resort’s ‘ritas Cantina. We hear guests will experience off-the-menu dining while enjoying some ambient Mexican themed music. I am already putting in my request for some Juan Gabriel (may he Rest in Peace).

You have three different options to choose from: Lunch, Dinner and Brunch.

Lunch will feature three menus: (1) Chipotle roasted root vegetable tostada; (2) Green machine shrimp ceviche tostada; (3) Crispy pork belly carnitas — this last one is what I want for sure!

Dinner options include an Ahi tuna parfait, the original TJ Caesar’s Salad made table side, Grilled octopus adobado, and slow roasted culotte and short rib with a black mission fig mole. OH MY!!!

Now, if that didn’t entice you, check out brunch: local fish ceviche, shrimp agua chile (Art’s favorite), guacamole with crispy beans, cactus salad, mole chilaquiles, huevos rancheros, machaca of beef with scrambled eggs, chicharron en salsa verde, freshly made quesadillas with various salsas and an assortment of desserts, including dulce de leche mousse and cajeta crepes. YUM!

Harrahs Southern California Resort

Like what you see? Then, what are you waiting for? Get your tickets today and meet us down there for some fun in the sun and excellent cuisine.

Schedule of Activities:
Friday, Sept 9
Lunch 11 a.m. and 1 p.m.
Dinner 5:30 p.m. and 7:30 p.m.

Saturday, Sept. 10
Lunch 11 a.m. and 1 p.m.
Dinner 5:30 p.m. and 7:30 p.m.

Sunday, Sept. 11
Brunch 9 a.m. and 11 a.m.

For more information, visit Culture Through Cuisine Event Page — HERE.

Follow Harrah’s Southern California Resort on Facebook HERE.

Harrah's Southern California Resort

The post CULTURE THROUGH CUISINE Featuring Chef Javier Plascencia, Sept. 9-11 at Harrah’s Resort Southern California appeared first on Latino Foodie.

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Stephen Chavez <![CDATA[TROPICAL ESCAPE – Piña Colada Yogurt Smoothie with Bananas and Chia Seeds]]> http://www.latinofoodie.com/?p=7989 2017-02-10T23:16:10Z 2016-08-19T19:31:57Z Disclosure: This post is sponsored by Society Culinaria on behalf of Cacique. All opinions and the recipe are my own. Thank you for supporting the brands we love and believe in us. The other day I heard on the radio Jimmy Buffet’s famous song, “If you like Piña Coladas.” It’s one of those tunes where you know all of the Continue Reading

The post TROPICAL ESCAPE – Piña Colada Yogurt Smoothie with Bananas and Chia Seeds appeared first on Latino Foodie.

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Disclosure: This post is sponsored by Society Culinaria on behalf of Cacique. All opinions and the recipe are my own. Thank you for supporting the brands we love and believe in us.

The other day I heard on the radio Jimmy Buffet’s famous song, “If you like Piña Coladas.” It’s one of those tunes where you know all of the words and the melody sticks in your head for hours. You know the one:

If you like Piña Coladas and getting caught in the rain
If you’re not into yoga, if you have half a brain
If you like making love at midnight in the dunes on the cape
I’m the love that you’ve looked for, write to me and escape

CaciqueInstaSmoothie | Latinofoodie.com

And, escape is exactly what I did. He inspired me to make a Piña Colada yogurt smoothie enhanced with a banana and chia seeds. Like a large part of the country, in Los Angeles during the month of August, the temperatures soar into the 80s by 9 a.m. There’s nothing more refreshing than enjoying a cold yogurt smoothie, especially ones made with Cacique’s yogurt smoothie in Piña Colada flavor. The yogurt smoothie is like being on the sand dunes in a tropical resort.

Cacique’s yogurt smoothie is rich in protein, a great source of calcium and probiotics (25% of Daily Value), and low in calories and cholesterol. For those of you watching your gluten, all Cacique’s yogurts are gluten free with the exception of the three with cereal: Strawberry Banana w/cereal, Prune w/cereal, and Pecan w/cereal.

CaciqueInstaSmoothie | Latinofoodie.com

The added banana and chia seeds added texture to the drink. We love adding the superfood chia seeds to our smoothies as the health benefits are plentiful.

Originally grown in Mexico, the seeds were highly valued for their medicinal properties and nutritional value. In fact, they were even used as currency. Aztec warriors ate chia seeds to give them high energy and endurance. They said just 1 spoonful of chia could sustain them for 24 hours.

Chia means “strength” in the Mayan language, and they were known as “runner’s food” because runners and warriors would use them as fuel while running long distances or during battle.

What better way to fuel your body than with a delicious, sweet, and creamy yogurt smoothie packed with antioxidant chia seeds.

CaciqueInstaSmoothie | Latinofoodie.com

TROPICAL ESCAPE YOGURT SMOOTHIE
SERVES 2

INGREDIENTS
1 Cacique Piña Colada yogurt smoothie
1/4 cup pineapple
1 banana
2 tablespoons chia seeds
1 cup ice

DIRECTIONS
Place all the ingredient in a Nutribullet or blender and blend until smooth.

The post TROPICAL ESCAPE – Piña Colada Yogurt Smoothie with Bananas and Chia Seeds appeared first on Latino Foodie.

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