Latino Foodie The Dish on Food & Culture 2017-11-15T05:01:46Z http://www.latinofoodie.com/feed/atom/ WordPress Art Rodriguez http://latinofoodie.com <![CDATA[HAM WITH GUAVA AND HABANERO MARINADE]]> http://latinofoodie.com/?p=1407 2017-11-15T05:01:46Z 2017-11-14T17:00:24Z Nothing is better than the smell of ham baking in your kitchen . We typically use brown sugar and butter to make a glaze or even maple syrup. This time, we searched for a sweet fruit that is native to Mexico and South America and would pair nicely with some heat of a Habanero pepper. From mangoes to tamarindo, the Continue Reading

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Nothing is better than the smell of ham baking in your kitchen . We typically use brown sugar and butter to make a glaze or even maple syrup. This time, we searched for a sweet fruit that is native to Mexico and South America and would pair nicely with some heat of a Habanero pepper. From mangoes to tamarindo, the winner was the guava, a tropical fruit with yellow skin and pink pulp.

Ham collage

There’s so much to get to on Thanksgiving that glazing precooked hams is perfect for the holidays because they can be on the table in no time at all.  We also used store-bought guava marmalade as another time-saving step, but homemade marmalade can be a fun weekend project and make great gifts.  Be careful handling the Habanero as this is one of the most blazing peppers out there. We used two Habanero peppers for this recipe, but we recommend starting off with one or even half of one and add to taste.

Ingredients:

1 Farmer John Spiral Sliced Premium Ham, thawed
2 cups dark brown sugar, packed
1 17 oz can of guava marmalade
1-3 Habanero peppers, minced
2 cinnamon sticks
½ cup of unsalted butter, cubed
¼ tsp. kosher salt

Preparation:

Preheat oven to 325°F.

In a sauce pot place the brown sugar, cinnamon sticks, guava marmalade, Habanero peppers, butter and salt.  Stir to incorporate and bring to a simmer over medium heat, then reduce to low.  Keep on the heat for about 15 minutes, just long enough to marry the flavors.  Take off the heat, remove the cinnamon sticks and let cool slightly. Place your fully cooked ham in a roasting pan.

Drizzle the Guava & Habanero glaze over the ham. Cover the ham with foil. Place in oven and bake. Set a timer to remind you to baste your ham with the delicious glaze every 15 or 20 minutes.  You’ll want your ham in the oven for about 13 minutes for each pound.  Remember to let your ham rest for a few minutes before you carve it.

Ta Da! The final product. A deliciously moist ham with the right amount of sweetness and hint of spice.


 

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Stephen Chavez <![CDATA[SLOW COOKED PORK CHILE VERDE RECIPE]]> http://latinofoodie.com/?p=4103 2017-11-15T04:22:00Z 2017-11-14T16:00:59Z I grew up eating chile verde in burritos, quesadillas or on a plate with rice and beans. I’m talking about my all time favorite Slow Cooked Pork Chile Verde Recipe. It’s pork shoulder (or butt) cooked so slow that it falls off the bone. Chile Verde salsa that has a tiny amount of tartness from the tomatillos and limes and Continue Reading

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I grew up eating chile verde in burritos, quesadillas or on a plate with rice and beans. I’m talking about my all time favorite Slow Cooked Pork Chile Verde Recipe. It’s pork shoulder (or butt) cooked so slow that it falls off the bone. Chile Verde salsa that has a tiny amount of tartness from the tomatillos and limes and just the right amount of heat from the jalapeños and Serrano chiles. Add garlic and onions to the sauce with some chopped cilantro, marry the meat and sauce together, and you have magic in your mouth. It’s easily one of my favorite fillings for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas.

This is not your traditional Chile Verde recipe from New Mexico, as it’s much easier to make and you can leave it cooking for hours. My mom would start the dish in the morning in a Crock Pot before work and by the time all of us came home for dinner, it was ready to go. There were three boys in the house and each of us was busy with football practice and other after-school activities. Mom was just as busy with work and volunteer work. We’d all get home about 5 p.m. and she’d whip up some frijoles and arroz and serve it with steaming hot chile verde. The next morning I would have some in a burrito with eggs. Such wonderful memories.

Recently, I started stuffing roasted poblano peppers with the filling along with some Monterey Jack cheese. It has quickly become one of my “signature dishes.”  

 

Chile Verde

Chile Verde

Slow Cooked Pork 
Prep time: 10 minutes
Cooking time: 8 hours
Makes about 8 to 10 servings.

Ingredients:
6 to 8 pounds of pork shoulder, fat trimmed
3 cloves of garlic, crushed
2 bay leaves
Kosher salt
Pepper
 
Directions:

  1. Place the pork fat side down in the Crock Pot.
  2. Rub the pork with generous amounts of salt, pepper and garlic. Place the bay leaves on top.
  3. Turn the slow cooker on low and let cook for 8 to 10 hours. At this point the meat will just fall off the bone. Pull the bones and bay leaves out of the slow cooker and begin to shred the pork meat with two forks. Set aside.

 
Chile Verde (green chile sauce)
Ingredients:
1 to 1/2 pounds tomatillos
1 yellow onion, quartered
 5 garlic cloves, peeled 
6 serrano chile peppers, stems removed
3 jalapeño peppers, stems removed
4 red dried chile peppers, stems removed
1 bunch cilantro leaves, cleaned and chopped
2 limes, juiced
Salt to taste
 
Directions:

  1. In a medium-to-large stock pot add the tomatillos, onion, garlic, Serrano and Jalapeño peppers. Cover with water.
  2. Bring water to boil and cook for 20 minutes.
  3. Place ingredients in a blender with the cilantro and lime juice.
  4. Blend for about one minute and salt to taste.
  5. Mix the chile verde sauce with the shredded pork and serve.

Here’s a photo of my “signature dish” — a roasted poblano pepper stuffed with slow cooked chile verde, cheese, and drizzled with a Mexican crema sauce I slightly sweeten with honey, cinnamon and a bit of shallots.

Stuffed Roasted Poblano Pepper

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Stephen Chavez <![CDATA[Creamy Potato and Corn Soup with Poblano Peppers #HerenciaLeche]]> http://www.latinofoodie.com/?p=8324 2017-10-20T16:32:18Z 2017-10-11T17:05:41Z THIS IS PART OF A SPONSORED COLLABORATION WITH MILKPEP AND DIME MEDIA. HOWEVER, ALL OPINIONS EXPRESSED ARE MY OWN. #HERENCIALECHE In autumn, we love playing with American classics soups and stews and making them our own like this Creamy Potato and Corn Soup with charred Poblano Peppers made with whole milk. What’s more luxurious than a creamy soup made with Continue Reading

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THIS IS PART OF A SPONSORED COLLABORATION WITH MILKPEP AND DIME MEDIA. HOWEVER, ALL OPINIONS EXPRESSED ARE MY OWN. #HERENCIALECHE

In autumn, we love playing with American classics soups and stews and making them our own like this Creamy Potato and Corn Soup with charred Poblano Peppers made with whole milk. What’s more luxurious than a creamy soup made with whole milk? We’re in the middle of Hispanic Heritage Month and nothing speaks louder to me than food, comida, as part of my Mexican heritage. Being second generation (and 4th generation on my mom’s side of the family), I am also proud to be an American as my family has experienced great opportunities in this country.

As a nation, we are going through some difficult (to say the least) times and so it is important that we value and cherish our culture and bring it forward. If you think about it, all of the main ingredients here come from Latin America — the corn (maiz) and poblano peppers coming from Mexico and the potato coming from Peru. It’s a perfect dish to celebrate Hispanic Heritage Month, especially during the cooler days of fall.

A traditional Mirepoix au maigre starts off the recipe (onions, carrots, celery) to provide a solid flavor foundation as we add the potatoes and corn to the stockpot.

Once we simmer all of the vegetables in good quality chicken stock, we slowly pour in the whole milk, stirring frequently. We drink lots of milk in our household. We find milk an affordable source of high-quality protein, offering nine essential nutrients, like calcium and vitamin D, including eight grams of high-quality protein, which is important to keep these big bears feeling full and ready to conquer the day!

The potato and corn soup is hearty enough to eat alone with a crusty baguette or as a starter to a fine meal with friends and family.

We hope you enjoy our recipe for Creamy Potato Corn Soup with Poblano Peppers. Here’s a quick little video to inspire you.

A post shared by LatinoFoodie (@latinofoodie) on

CREAMY POTATO AND CORN SOUP WITH CHARRED POBLANO PEPPERS

  • 2 poblano peppers (, charred, skinned, deseeded, and chopped)
  • 2 tablespoons olive oil
  • 1 whole medium yellow onion (, diced)
  • 2 whole carrots (, peeled and diced)
  • 2 stalks celery (, diced)
  • 6 whole small Russet Potatoes (, peeled and diced)
  • 2 cups corn kernels
  • 4 cups Low Sodium Chicken
  • 1 bouillon cube
  • 2 cups of milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt (, more to taste)
  • Freshly ground black pepper to taste
  • 2 tablespoons crouton (optional)
  1. Rinse the poblanos and rub with olive oil. Roast them over a gas stove until blackened on all sides.
  2. Place the charred poblanos in a plastic bag for 20 minutes until they have cooled. De-stem and de-seed the poblanos, chopping them into small pieces.
  3. In a large stock pot, add olive over medium-high heat.
  4. Add the onions, carrots, and celery. Saute until softened about 3 minutes.
  5. Add the potatoes and chicken broth and bouillon. Bring to a boil.

  6. Remove half to 2/3 the soup and blend in batches in a blender/food processor until completely smooth. *Use caution when blending the hot soup. 

  7. Pour mixture back into the stockpot through a sieve to discard any leftover pulp.
  8. Add in the milk, stirring frequently. 

  9. Stir in heavy cream and continue to simmer for 5 minutes.

  10. 10. Serve in bowls garnished with pieces of the charred poblano peppers and croutons (optional). 

As we’re scurrying about our day, a balanced diet including smart choices like milk, with its 9 essential nutrients, can help us power through it. Milk is the top food source of three out of the four nutrients of concern – the nutrients that Americans, including children, are most lacking – calcium, potassium and vitamin D.

For more fun recipes and inspiration visit FuertesconLeche.com and you can also follow Siempre Leche on:
Facebook (facebook.com/SiempreLeche)
Twitter (twitter.com/SiempreLeche)
Pinterest (pinterest.com/SiempreLeche)
Instagram (instagram.com/SiempreLeche)

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Stephen Chavez <![CDATA[Chefs Jaime & Ramiro Share Favorite Dishes and More]]> http://www.latinofoodie.com/?p=8307 2017-11-04T00:52:55Z 2017-10-09T20:52:21Z When Chefs Jaime & Ramiro walk out of the kitchen and into the restaurant, you can feel their energy. It’s dynamic and playful. Immediately, you feel at home in their space. The aromas are warm and inviting the colors and decor vibrant at their restaurants in Bell and Baldwin Hills area of Los Angeles. Recently, we had a chance to Continue Reading

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When Chefs Jaime & Ramiro walk out of the kitchen and into the restaurant, you can feel their energy. It’s dynamic and playful. Immediately, you feel at home in their space. The aromas are warm and inviting the colors and decor vibrant at their restaurants in Bell and Baldwin Hills area of Los Angeles.

Recently, we had a chance to visit the chefs at their new Mexicano y Flautas restaurant in the Baldwin Hills area of Los Angeles. We’ve eaten at their popular Bell restaurant called La Casita Mexicana, which stole our hearts with their delicious moles and famous Chiles en Nogada. This time we were being treated by the two of them and by celebrity Chef Jet Tila as he was introducing us to Thai’s famous Jasmin rice. The two Mexican chefs cooked with the Thai #HomMali Jasmine rice to make tamales, and a sweet rice pudding dessert with pecan cream, sugar, vanilla & cinnamon.

Jaime and Ramiro have a new cookbook out called, “A Simple Guide to Great Salsas” where they present over 30 salsa recipes that you can do at home. You can find their new book on Amazon here.

Jaime and Ramiro grew up in the Mexican state of Jalisco. Today, they share their culinary knowledge at their award-winning restaurants in Los Angeles and on several national and international cooking shows. Their Cooking has captured the attention of food connoisseurs in the United States and has been named a Top 5 Mexican restaurants in the US 2015 by the Food Network. They’re quickly becoming chef celebrities as they have been featured as hosts and guests on several TV cooking shows, including the Food Network’s “Throwdown with Bobby Flay,” Jamie Oliver’s “The Naked Chef,” NBC’s “Today Show,” Univision’s “Primera Edición,” and “Despierta América,” Participation in Cutthroat Kitchen with Elton Brown as judges (Food Network) and Telemundo’s “Top Chef”, as judges of the competition, among others.

Here’s our quick interview with Jaime and Ramiro. Spanish is their first language and something tells me it would be more fun to kick back and drink tequila with these two guys. It would give us more time to talk and share chisme about the LA restaurant scene. We’ll need to save that for another time!

1. Tell us about the inspiration for Mexicano Restaurant in Los Angeles. What can people expect if they go for a meal?

Mexicano Restaurant is us – Jaime and Ramiro. It represents who we are. Our origins, our culture, and especially our traditional Mexican food.

2. Recently we learned about Thai Hom Mali Jasmine Rice from Chef Jet Tila. Can you share what you like about cooking with the rice?

We like cooking with Jasmine Rice for its subtle floral aroma and the soft sticky texture when cooked. It’s very easy to pair it with Mexican food. Simply the best!

3. What is next on the horizon for the two of you? More restaurants, cookbooks, TV show?

We just finished our first cookbook, “Salsas.” And, we are starting to work on the second one. We’re also working on our YouTube channel.

4. What are a few of your favorite Mexican dishes you enjoy preparing and eating?

Moles. Chiles en Nogada and a good birria (goat meat stew).

5. What’s in your refrigerator at home that you think readers would be surprised to learn?

We love salsas and they’re always in our refrigerator ready to accompany any dish, appetizer or a simple snack.

Be sure to follow Chefs Jaime & Ramiro on the Facebook page here. You can also check out their website here. To learn more about Thai Hom Mali Jasmine Rice click here.

Mexicano
3650 W Martin Luther King Jr Blvd,
Los Angeles, CA 90008
info@mexicanoLA.com
TELEPHONE:
(323)296-0798

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Stephen Chavez <![CDATA[Hatch Enchiladas Suizas with Chicken]]> http://latinofoodie.com/?p=3855 2017-09-20T20:01:26Z 2017-09-20T19:59:11Z You’ll never want to eat any other kind of enchilada after tasting these amazing Hatch Enchiladas Suizas with Chicken. In every bite, you’ll enjoy the robust flavor and heat from the hot Hatch Green Chiles. Heavy cream and sour cream mellow the fire from the Hatch chiles. Did you know? Enchiladas Suizas are said to be a nod to the Continue Reading

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You’ll never want to eat any other kind of enchilada after tasting these amazing Hatch Enchiladas Suizas with Chicken.

In every bite, you’ll enjoy the robust flavor and heat from the hot Hatch Green Chiles. Heavy cream and sour cream mellow the fire from the Hatch chiles. Did you know? Enchiladas Suizas are said to be a nod to the Swiss dairy farmers who migrated to Mexico years ago and influenced the country’s cuisine.

The other day we had Executive Chef and Owner of the Zapien’s Salsa Grill Taquería in Pico Rivera (Stephen’s hometown), Marco Zapien, demonstrate how he made the Hatch Enchilada Suiza sauce at Melissa’s Produce in Vernon. Now, Marco is known for his famous chile verde sauce and has even won some major awards for it.

He made the enchiladas with the new Hand Made Style Tortillas from La Tortilla Factory and let me tell you, this made all the difference! The blend of wheat and corn flour keep the tortillas pliable and soft, perfect to roll enchiladas. Don’t you just hate the corn tortillas that are cracked and break when you try to fold them? So frustrating!

For more information about the Non-GMO tortillas visit La Tortilla Factory’s website here. The company is celebrating its 40th Anniversary and continues to deliver quality products that make life so much easier for the home cook. Check out some of their recipes to show you new ways to enjoy tortillas. They even have a new line of Cocina Fresca Sauce Starters in a variety of flavors, such as Al Pastor, Barbacoa, and Cochinita Pibil.

Here’s the recipe for Hatch Enchiladas Suizas with Chicken. Enjoy!

Hatch Enchiladas Suizas

Inspired by the recipe from Executive Chef Marco Zapien of The Salsa Grill in Pico Rivera, Ca.

  • 2 lbs grilled chicken breast, shredded
  • 2 tablespoons olive oil
  • 1/2 lb. tomatillos
  • 2 clove chopped garlic
  • 1/2 diced yellow onion
  • 1/2 bunch cilantro
  • 3 diced roasted hot Hatch chiles
  • 2 1/2 cups organic low sodium chicken broth
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 16 La Tortilla Factory Hand Made Style Tortillas
  • 2 cups shredded colby jack cheese
  • 3/4 cup canola oil
  1. Preheat oven to 350 degrees. 

  2. In a saucepan, heat the olive oil and saute the tomatillos, garlic, onion, bell pepper, cilantro, and Hatch chiles.

  3. Add the chicken broth and cook until vegetables are tender. 

  4. In a blender, blend the vegetables until smooth. Return the sauce to the saucepot and bring to a simmer. 

  5. Add heavy cream and allow to reduce for 5 minutes. 

  6. Finish with sour cream and season with salt and pepper. Remove the sauce from the heat. 

  7. Heat the canola oil in a saute pan over medium-high flame. Soak the tortillas for a second to soften. 

  8. Fill the tortillas with chicken and cheese and roll. 

  9. In a baking dish, place the rolled enchiladas. Top with sauce and more cheese. Place in oven and heat for 15 minutes. 

  10. Remove from oven and serve. 

Roasting the Hatch Green Chiles

Making the Salsa Verde – SO GOOD!

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Stephen Chavez <![CDATA[EL CORALOENSE RESTAURANT IN BELL GARDENS WINS PAELLA CONTEST AND NOW TRAVELS TO SPAIN TO COMPETE]]> http://www.latinofoodie.com/?p=8285 2017-09-06T20:22:15Z 2017-09-06T20:22:15Z Summer never tasted so good for El Coraloense, a Bell Gardens Mexican seafood restaurant as it won Best Paella and will now be representing the United States at this Sueca International Contest of Valencian Paella. El Coraloense Restaurante’s latest victory came at the Orange County Paella Wine & Beer Festival on Aug. 26 as they entered with a Paella Valencia, Continue Reading

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Summer never tasted so good for El Coraloense, a Bell Gardens Mexican seafood restaurant as it won Best Paella and will now be representing the United States at this Sueca International Contest of Valencian Paella.

El Coraloense Restaurante’s latest victory came at the Orange County Paella Wine & Beer Festival on Aug. 26 as they entered with a Paella Valencia, made out of pork, rabbit, and chicken. They competed against 15 other restaurants for the grand prize of two first-class tickets to Spain. The competition happens in mid-September.

“What set us apart from everyone was the flavor and perfectly cooked rice,” says Chef Natalie Curie. “We’re beyond excited to join the Paella Wine & Beer Festival Founder Armando Rodiel to compete in Spain. We’re looking forward to working and competing with chefs from all over the world.”

BEST TACO
On August 19 in Chula Vista, the team from El Coraloense traveled to the Chula Vista Harbor Fest 2017 where they awarded Best Taco of the festival. The winning taco was an organic blue corn tortilla made to order with chicharron de pescado, infused with a sweet and savory chile sauce and pickled green papaya and Sriracha chile and edible flowers. El Coraloense beat about 15 chefs for a prize of $1,000 with the all-important bragging rights.

Since 2007, El Coraloense is a family-run establishment that blends Nayarit and Sinaloa-styles of seafood together but elevates them with fresh local ingredients and menu creations. The restaurant remains true to its roots while striving to break the mold with modern techniques and flavors. With Chef Parents, Leo and Maria hailing from Nayarit and Sinaloa, you can be sure to always expect bold, fresh flavors. Today, two children Chef Natalie Curie and Chef Leo Curie, both armed with culinary degrees from Le Cordon Bleu, are at the helm in the kitchen.

Visit El Coraloense at 6600 Florence Avenue, Bell Gardens, Ca, or request catering at (562) 776-8800 and visit the website by clicking here.

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Stephen Chavez <![CDATA[SOPES WITH CHICKEN TINGA AND BABY BOK CHOY]]> http://www.latinofoodie.com/?p=8274 2017-08-17T06:46:52Z 2017-08-17T06:46:52Z We are always looking for new inspiration in the kitchen. The hubby and I love to take classic dishes whether Mexican, American or Italian or (well, you get the picture) and switch it up a bit. This is what we did wit our Sopes with Chicken Tinga and Baby Bok Choy. Chicken Tinga is a classic Mexican dish of shredded Continue Reading

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We are always looking for new inspiration in the kitchen. The hubby and I love to take classic dishes whether Mexican, American or Italian or (well, you get the picture) and switch it up a bit. This is what we did wit our Sopes with Chicken Tinga and Baby Bok Choy.

Chicken Tinga is a classic Mexican dish of shredded chicken in a tomato-chipotle sauce. Here we include baby bok choy, and then layer it with black beans and cheese onto tender sopes (fried corn dough). A final drizzle of Mexican crema finishes off this delicious meal, which would be a perfect lunch or dinner. You can find our recipe at the Jade Asian Greens website.

We’ve mentioned it before, but we believe Jade Asian Greens Baby Bok Choy is one of the most nutrient-dense vegetables in the world with tons of versatility. We’ve used the baby bok choy to make chicken fajitas, al pastor tacos, and so much more. Take a look at the scrumptious photos below of the Tacos Al Pastor with Baby Bok Choy and Chicken Fajitas with Baby Bok Choy. You can also find both recipes at the Jade Asian Greens Website.

If you’d like more recipes, Jade Asians Greens has a website full of baby bok choy recipes! and a Baby Bok Choy Pinterest board. And join LatinoFoodie in following them on their social media channels for more delicious recipes and ways to use nutritious greens: on Facebook, Twitter, and Instagram.

Jade Asian Greens has provided me with greens for recipe development. While I received compensation for my time, my opinions are my own, and I have not been paid to post positive comments. Thank you for supporting the brands that support our blog.

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Stephen Chavez <![CDATA[HATCH CHILE BUTTER]]> http://www.latinofoodie.com/?p=8263 2017-08-17T04:58:59Z 2017-08-17T04:19:12Z The other night I had gone to a #Hatch Chile cooking demonstration by Chef Marco Zapien of Zapien Salsa Grill & Taqueria in Pico Rivera, my home town. Chef Marco created a fabulous menu with Roasted Hatch Chile Tortilla Soup to Hatch Chile Enchiladas Suizas. The dishes were outstanding and traditional in flavor. There is something magical about Hatch chiles Continue Reading

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The other night I had gone to a #Hatch Chile cooking demonstration by Chef Marco Zapien of Zapien Salsa Grill & Taqueria in Pico Rivera, my home town. Chef Marco created a fabulous menu with Roasted Hatch Chile Tortilla Soup to Hatch Chile Enchiladas Suizas. The dishes were outstanding and traditional in flavor. There is something magical about Hatch chiles from New Mexico and we wait patiently all year long for Hatch roasting season.

My pansa was completely content, or so I thought until Chef Marco served the grilled corn off the cob and tossed with queso fresco, a bit of mayonnaise — and here was the kicker – HATCH CHILE BUTTER. I swooned. I savored every little bite. My eyes rolled back in delight. The butter was creamy and the Hatch chiles had enough heat to play off of the grilled corn and stand up to the queso fresco. Everyone at my table felt the same way. So much pleasure given from one little dab of Hatch Chile Butter.

I was glad to hear Melissa’s Produce provided the Hatch chiles and the new Green Hatch Chile Powder. You know you can always count on excellent quality with Melissa’s Produce.

I had to get my hands on the Hatch Chile Butter recipe. And, lucky for me and for all of you, Chef Marco graciously shared it with me. Below is his recipe. He uses one pound of butter, but that seemed WAY TOO MUCH for me and Art, so I reduced it to two sticks of salted butter and decreased the amount of Hatch chile to 2 rather than 3 chiles. I encourage you to play with the recipe and make it all your own. But, like most recipes, do this one by the book first and I promise you will not be disappointed. If you have extra butter, this would make terrific gifts for friends and families. I am going to be enjoying my Hatch Chile Butter on tortillas, in soups, on corn, corn bread, did I mention tortillas? Oh my God, I ate three corn tortillas today with the Hatch Chile Butter. I couldn’t stop. I would’ve eaten the whole dozen if I didn’t feel so guilty. Seriously, guys, it’s that damn good.

Hatch Chile Butter

Creamy and spicy, the Hatch Chile Butter is perfect for grilled corn, esquites, or simply on a tortilla. 

  • 1 lb unsalted butter (*I used salted and omitted adding salt at the end)
  • 3 roasted Hatch chiles
  • 1 tbsp chopped garlic (*Next time I am going to roast the garlic)
  • salt and pepper
  • 1 tsp mild Hatch chile powder (*Melissa's Produce sells a great selection. )
  1. Soften the butter

  2. Mix together with the finely diced Hatch chiles, chopped garlic, Hatch powder, salt and pepper.

I can eat Hatch Chile Butter on a warm tortilla every morning for the rest of my life!

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Stephen Chavez <![CDATA[EAST LA MEETS NAPA & RIOJA SHINES SPOTLIGHT ON TOP RESTAURANTS AND WINERIES]]> http://www.latinofoodie.com/?p=8251 2017-08-08T18:18:49Z 2017-08-08T18:02:32Z From the moment you entered the plaza area of LA Live where AltaMed’s East LA Meets Napa event moved to this year, you could feel the beat of the flamenco music, which seemed appropriate given the new Rioja wine region twist to the event, and smell the aroma of good food cooking. Once again, the folks at AltaMed Health Services Continue Reading

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From the moment you entered the plaza area of LA Live where AltaMed’s East LA Meets Napa event moved to this year, you could feel the beat of the flamenco music, which seemed appropriate given the new Rioja wine region twist to the event, and smell the aroma of good food cooking. Once again, the folks at AltaMed Health Services produced a magnificent showcase of food, music, wines, and about 2,000 beautiful people in Los Angeles attended. Hey, we’re ALL BEAUTIFUL!

The East LA Meets Napa & Rioja food and wine festival on July 28 featured live entertainment and more than 80 top LA restaurants and premium vintners. Walking from food booth to food booth, we tasted perfectly seasoned seafood paella, Oaxacan tlayudas and even a taquito filled with Jamaica (hibiscus). In fact, many countries were represented including food from Colombia and Peru.

Proceeds from the $150+ tickets help uninsured patients get primary health care. With the White House looking to eradicate Obamacare, we need more fundraisers like this to help our community. AltaMed’s initiatives and services create access to health and dental care, senior and HIV services, teen mentoring programs, and more to underserved families in Los Angeles and Orange counties.

This year East LA Meets Napa & Rioja took us on a wine tasting journey stretching from the famed Napa Valley, through eight wine tastings of Spain’s quaint countrysides and vast wine regions; an exploration of wines showcasing and honoring the roots of so many vintners and families. We loved the expansion to include other kinds of wines and the move further west from Union Station to LA Live. It’s funny. We’ve always wondered why AltaMed calls the event “East LA Meets Napa” when the event has never actually been in East LA. But you know what? Who cares! The festival draws some of the most influential people in Los Angeles from city council members, corporate executives, to media personalities. Foodie friends and families come together to toast culture and good food and wine. Live performances from Ozomatli (loved their Juan Gabriel and Selena tributes) and Poncho Sanchez had the crowd up on their feet and swaying to the music.

Featured restaurants: — BE SURE TO WRITE THESE DOWN AND VISIT A FEW OF THEM TO THANK THEM FOR THEIR SUPPORT OF OUR COMMUNITY’S HEALTH.
Bistro Provincia
Breadcrumbs Catering
Casa Oaxaca
Ceviche Stop
Tortas Ahogadas
Chef Joshua Gil Chichén Itzá Restaurant
Del Frisco’s Grille Pasadena
Don Chente Bar–Grill & Lounge
El Chef Amateco
El Coraloense
El Floridita
El Incomparable Peruvian Cuisine
El Paisa
El Portal Restaurant
El Tepeyac Cafe
Forkin Good
Gasolina Cafe
Gloria’s Restaurant & Bar
Holbox
King Taco
L.A. Paella Catering
La Costa Restaurant
La Fonda de los Camperos
La Huasteca
La Monarca Bakery
La Parrilla Restaurants
Macheen Made For Chefs
Mama Cheesecake Mascarpone Cheesecakes by Chef Turok
Pez Cantina
Coastal
Mexican Kitchen
Piaggio on Wheels
Porto’s Bakery
Cafe Prospect Gourmand
Rocio’s Mexican Kitchen
Chef Ronaldo Linares
Señor Fish
Setá
The Knotted Apron
The Maincourse Restaurant
Tlayuda L.A.
Villa Roma Argentine & Italian Cuisine
Yuca’s
Zapien’s Salsa Grill and Taqueria

The post EAST LA MEETS NAPA & RIOJA SHINES SPOTLIGHT ON TOP RESTAURANTS AND WINERIES appeared first on Latino Foodie.

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Art Rodriguez http://latinofoodie.com <![CDATA[Shrimp Crepes with Creamy Poblano Sauce]]> http://www.latinofoodie.com/?p=8244 2017-08-07T02:02:29Z 2017-08-07T02:02:29Z This post is sponsored by Society Culinaria on behalf of Cacique. All opinions are our own. Thank you for supporting the brands we love. A delicate thin pastry, crepes are the perfect vessel to fill with savory, plump shrimp sautéed in a spicy poblano cream sauce. It’s an elegant entree that I would serve with Mexican rice and a crisp Continue Reading

The post Shrimp Crepes with Creamy Poblano Sauce appeared first on Latino Foodie.

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This post is sponsored by Society Culinaria on behalf of Cacique. All opinions are our own. Thank you for supporting the brands we love.

A delicate thin pastry, crepes are the perfect vessel to fill with savory, plump shrimp sautéed in a spicy poblano cream sauce. It’s an elegant entree that I would serve with Mexican rice and a crisp green salad, or a quick breakfast. For the full recipe click this link.

Hungry for more Cacique® inspired recipes? Visit them online at www.caciqueinc.com

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