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  • CHILI CON CARNE — CAN YOU TAKE THE HEAT?
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    I’ve been messing with this chili recipe now for many years. I’ve made it with turkey, chicken, ground beef, chorizo, but I’ve finally come to terms that it’s the Beef Chili that I prefer. This recipe for Chili Con Carne uses a beef round roast.  I wanted a chili that would permeate the entire house with a smokey aroma and Continue Reading...
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  • MOLE POBLANO RECIPE
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    Cinco de Mayo commemorates the historic Battle of Puebla when a small Mexican army defeated the well-financed French army. Please remember, that it does not mark Mexico’s independence. Although the holiday is mostly celebrated here in the United States, we think it is a good opportunity to take a deeper look at the city of Puebla’s most iconic dish -with Continue Reading...
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  • BAJA-STYLE BEER BATTERED FISH TACOS
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    We live only two hours away from Baja California, where battered fish tacos hail from. I can still remember sitting on a street curb in Tijuana eating my first “authentic” Baja-style fish taco while in college. As I grew older, the scene changed from being curbside to sitting rooftop overlooking the beautiful Pacific Ocean with a plateful of fish tacos Continue Reading...
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  • Al Pastor Marinade Recipe
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    This is our simple, yet flavorful recipe for al pastor. The traditional trompo is fantastic but if you don’t have one handy, you can grill, roast or pan fry for that same sweet, tangy, smoky goodness that you’d expect from al pastor tacos. With that in mind, I replaced the traditional orange juice for pineapple juice, since you won’t get Continue Reading...
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  • RED MOLE CHICKEN ENCHILADAS TO CELEBRATE DIA DE LOS MUERTOS
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    This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #Food4Less #TraditionsToCelebrate​ Dia de los Muertos continues to grow in popularity in the United States. It’s a beautiful tradition when families remember loved ones who have passed. It is a time to reflect and call the spirits back. The holiday, celebrated every year on November Continue Reading...
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  • FAVORITE CARNE ASADA MARINADE RECIPE
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    This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #Food4Less #FreshFoodAllSummer #SummerGrillingMyWay​ Summer is upon us and it is time to enjoy some delicious outdoor cooking. For many of us in Southern California, this means it is Carne Asada time! Below is our favorite carne asada marinade recipe we have been using for Continue Reading...
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  • Grilled Tri Tip Tacos with a Corn and Pineapple Pico de Gallo Salsa
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    This is a sponsored post by Tastefully Simple. However, all expressions and comments are our own. We stand by their products. Don’t forget to use this LFTS10 Code to get a 10% discount good through June 30, 2021.  It has been a tough year and a half so finally being able to invite people over to our backyard to grill Continue Reading...
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  • SHRIMP AND TILAPIA CEVICHE IN A PASILLA VERDE SAUCE
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    This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #Food4Less #TradicionesYMas #FiestaAndBBQ #FreshForEveryone Living on the west coast in Southern California, I have come to appreciate a freshly made ceviche. One of my favorite ways to prepare ceviche is combining shrimp and tilapia together. Both are sweet and mild allowing the brightness of the Continue Reading...
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  • SLOW COOKER CORNED BEEF TACOS RECIPE
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    Here’s a recipe idea for your leftover corned beef roast – Corned Beef Tacos. Pour yourself a good Irish whiskey cocktail and perhaps the lucky leprechaun will come to visit you.   The week before St. Patrick’s Day the price of corned beef always goes down so I make sure to buy a large enough roast so there are leftovers for Continue Reading...
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  • Veracruz Style Fish
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    Do you want full-flavored, delicious dinner on the table in under 30 minutes? Maybe even for Lent? Then this Veracruz style fish recipe is for you. It is full of aromatic favorites like onion and garlic, spices like oregano and cumin and a basic can of crushed tomatoes. What makes this sauce special are the briney capers and olives. And Continue Reading...
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  • How to Make Chicken Tinga
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    A good Chicken Tinga recipe brings boring shredded chicken to life with chipotles in adobo sauce lending their smoky flavor and heat.  Serve the Chicken Tinga in a burrito with rice and beans, or on top of a tostada, taco or sope. It’s really that versatile!     Chicken Tinga Yield: 6-8 servings Ingredients 8 ripe Roma tomatoes (about 2 pounds), Continue Reading...
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  • Black Bean Tlacoyos made with Cacique Cotija cheese
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    This is a sponsored post by Cacique Inc. All opinions are my own. There are few ingredients that call my name like cheese does. So partnering to work with Cacique, the number one brand of Mexican cheeses, is a dream come true. Making tlacoyos with Cacique Cotija was a no-brainer to me for a vegetarian meal, but I also wanted Continue Reading...
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  • CAMARONES A LA DIABLA – A Mexican Seafood Classic
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    A classic Mexican seafood dish, Camarones a la Diabla (shrimp as hot as the devil or deviled shrimp) has shrimp swimming in a fiery red chile sauce that will have beads of sweat running down your nose — it is that hot. You can always adjust the heat level to your own personal liking, but you’ll miss out on all Continue Reading...
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  • PERUVIAN TALLARIN VERDE – Perfect with Bistec, Fish or Breaded Chicken
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    PERUVIAN TALLARIN VERDE Peruvian food has emerged as one of the hottest food trends for the U.S., especially here in Los Angeles. While searching for a Peruvian recipe that we could make in our own kitchen, we stumbled upon the Tallarin Verde. Interesting to note the Italian immigrant influence of pesto to Peru. IT’S ALL ABOUT THE CREAMY PESTO SAUCE Continue Reading...
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  • INSTANT POT BARBACOA RECIPE
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    The Instant Pot Barbacoa recipe delivers on all fronts: fork-tender beef in a warm and savory red chile sauce. The succulent barbacoa is perfect alone with some rice and beans or to fill a flour tortilla for a burrito or use as a beef filling for tacos.  MEMORIES OF BARBACOA AT HOME  I grew up eating Barbacoa made in a Continue Reading...
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  • Calabaza en Tacha Stuffed Pork Loin: A New Thanksgiving Recipe
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    Disclaimer: This recipe for Calabaza en Tacha Stuffed Pork Loin is part of a sponsored collaboration with DiMe Media and the National Pork Board. All opinions are 100% mine. This holiday season, we are proud to partner with the National Pork Board, who is inviting pork fans from across the nation to celebrate the holidays by giving back with pork Continue Reading...
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  • GREEN CHILE CHICKEN ENCHILADA CASSEROLE
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    This Green Chile Chicken Enchilada Casserole is the perfect dish to serve on a Sunday with the family or to take to a potluck. It’s always a hit! How can you go wrong with layers of corn tortilla, melted cheese, succulent chicken and a green chile sauce that brings it all together? Looking for some heat? Beware! This salsa verde Continue Reading...
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  • Braised Oxtail with Cannellini Beans and Cherries with Cilantro Gremolata
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    This is part of a sponsored collaboration with Rumba Meats. However, all opinions expressed are our own. Thank you for supporting Rumba Meats. Scroll down for our special Promo Code you can use on your next Rumba Meats order! We are continuing our love affair with Rumba Meats Beef Oxtails. Our last recipe post featured a silky guajillo sauce with just Continue Reading...
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  • Grilled Salmon with Red Chimichurri
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    Summer is officially over, but this heat is still sticking to us like a pair of wet jeans. Well, ya still gotta eat, so take it outdoors and stand in the shade while you warm up your grill because here is a simple and light grilled salmon recipe with red chimichurri. The sauce in the recipe below adds layers of Continue Reading...
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  • GREEN CHILE PORK RECIPE (RECETA DE CARNE DE PUERCO EN SALSA VERDE)
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    Carne de Puerco en Salsa Verde or Green Chile Pork is absolutely one of my favorite dishes in the world. The tender pork simmers in a slightly tangy green tomatillo sauce that has a nice spicy kick to it. The combination is magical. Warm up flour tortillas and serve with a side of fresh pinto beans and Mexican rice and Continue Reading...
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  • HOW TO MAKE STEAK PICADO WITH HATCH CHILE
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    Our Steak Picado with Hatch Chile epitomizes the best of home Mexican cooking. The onions, garlic, and tomatoes meld heavenly with the Hatch chile. There’s something unique about the flavor of the green Hatch chile. We used a hot Hatch chile so this recipe is on fire. You can choose to use mild or medium heat chiles. The beef breaks Continue Reading...
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  • BRAISED OXTAIL IN A GUAJILLO SAUCE
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    This is part of a sponsored collaboration with Rumba Meats. However, all opinions expressed are our own. Thank you for supporting Rumba Meats. Have you ever cooked with Oxtail before? In many countries, oxtail can either be seen as a delicacy or comfort food.  At one point, oxtail was considered a part of the animal that only poor people ate, due Continue Reading...
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  • HOW TO MAKE BEEF PICADILLO
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    The best part of writing a food recipe blog with someone is that you can sit and compare family recipes like this Beef Picadillo. Both of our moms were tremendous cooks but rarely used written recipes. Most of the meals came from what they learned growing up. Recently, we were talking about Mexican Picadillo recipes.  We started to laugh because we both Continue Reading...
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  • HOW TO MAKE MILANESA DE RES
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    The other day I had a craving for Milanesa de Res that just wouldn’t go away. What’s milanesa? It is beef pounded thin, lightly breaded and fried quickly on both sides. A friend of mine said, “It’s like the Mexican version of chicken-fried steak.” I guess you can say that’s true. The craving wouldn’t dissipate, so I finally packed up Continue Reading...
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  • CARNITAS PIZZA RECIPE WITH A SPICY CHIPOTLE MARINARA SAUCE
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    Do you ever get bored in the kitchen? You know, cooking the same dish the same way every time? Sometimes all we need to do is switch things up. I felt like this recently when I purchased a pre-made pizza dough. We had some shredded carnitas leftover from a Farmer John Pork Butt we slow cooked the night before. I thought, Continue Reading...
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  • Valentine’s Dinner: Ancho-Pomegranate Roasted Pork Loin
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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 Continue Reading...
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  • HAM WITH GUAVA AND HABANERO MARINADE
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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 Continue Reading...
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  • SLOW COOKED PORK CHILE VERDE RECIPE
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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 Continue Reading...
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  • Hatch Enchiladas Suizas with Chicken
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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 Continue Reading...
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  • SOPES WITH CHICKEN TINGA AND BABY BOK CHOY
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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 Continue Reading...
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  • Shrimp Crepes with Creamy Poblano Sauce
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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 Continue Reading...
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  • TACOS AL PASTOR WITH BABY BOK CHOY
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    Taking a classic dish and making it your own. Now, that’s inspiration. This is what we’ve done here with our Tacos Al Pastor with Baby Bok Choy recipe. You can find our recipe at the Jade Asian Greens website. Art and I have been looking to incorporate more vegetables in our meals. We received a few packages of Jade Asian Continue Reading...
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  • CHICKEN FAJITAS WITH A TWIST — Baby Bok Choy Adds Flavor & Nutrients
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    While we love our carb-loaded dishes, Art and I will from time to time place a limit on the “bad” carbs and increase our vegetable intake. You know, the “good carbs.” Don’t you just hate that some carbs get a bad rap? Our “go-to” dish during the week is Chicken Fajitas. Not only is the chicken a leaner cut of Continue Reading...
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  • HOMEMADE BEEF CHILE COLORADO RECIPE -True Mexican Comfort Food
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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 Continue Reading...
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  • CHULETAS CON NOPALITOS EN SALSA GUAJILLO – Smoky, Spicy, Flavorful!
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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 Continue Reading...
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  • Outdoor Dining: Cacique Muffuletta
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    When it’s 95 degrees outside, it’s about 5-10 degrees hotter in our kitchen. So believe me when I say that I am deeply inspired by dining al fresco. Finding a cool spot outside in the shade, with a cold beverage, just waiting for the thrill of a light breeze – that’s summer living! We just returned from N’awlings, where its Continue Reading...
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  • Cacique Soy Chorizo Burgers with Creamy Slaw
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    Nothing beats the smell of grilling outdoors on warm, sunny days, and we have a lot of both in Los Angeles. Between carne asadas, BBQs, cookouts, and picnics, dining alfresco can leave Angelinos feeling bored of the same menu. How do we bust out of the routine to get our tardeada-mojo back? Spicing up the menu is the #1 priority Continue Reading...
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  • POBLANO GRILLED CHEESE, PLEASE!
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    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 heat to this hearty grilled cheese sandwich while the smoked Spanish chorizo adds a rich savory element Continue Reading...
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  • Main Course: Salsa Verde Cauliflower Chicken Casserole {low carb}
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    2015 was a good year for cauliflower. And why not? A cousin of the cabbage family, the white curds go far in flavor, and can be eaten raw, grilled, baked, sautéed, fried, boiled or steamed, and can transform into soups, pickles, bakes and even a pizza-like dough base. So 2016 looks like it’s going to be another great year for Continue Reading...
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  • THIS LENT PRUEBA EL SABOR DE KNORR® AT NORTHGATE MARKET; ALMOND FISH RECIPE
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    Sponsored post by Lunchbox. All opinions are my own. We made it through Super Bowl (without falling off a mechanical bull), Fat Tuesday (with our shirts on) and we got our ashes at church for Ash Wednesday yesterday, now just 40 days of abstinence. As a child, 40 days was an eternity, and I dreaded lent, but now I see Continue Reading...
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  • STACKED, CHEESY EGGPLANT WITH ENCHILADA SAUCE
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    Inspiration. I feverishly search for it at the beginning of every year. It could be a new book, a new pathway for a weekend hike, a new workout regimen, and yes, new recipes. One of my New Year’s resolutions was to cut down on carbs. I have been searching high and low for new low-carb recipes that will inspire me Continue Reading...
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  • Kale and Butternut Squash Stuffed Poblano Peppers with Cut ‘N Clean Greens
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    San Miguel Produce 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. Kale is everywhere these days, nourishing and feeding our bodies. The hardy leafy green has been finding its way into unlikely places in my kitchen, and we Continue Reading...
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  • Leftover Turkey? Make Turkey Tinga with La Morena Chipotle Peppers
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    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MejoresRecetas #CollectiveBias With Thanksgiving four weeks away, we need to clear the air about something: Yes, Latinos do celebrate Thanksgiving. And we celebrate hard. Sure we do pumpkin pies, sweet potato soufflés, mashed potatoes and cranberry sauce, but we take our turkey seriously Continue Reading...
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  • CHILE COLORADO: A SPICY MEXICAN STEW THAT GETS BETTER WITH TIME
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    This is a compensated campaign in collaboration with the California Milk Processor Board and Latina Bloggers Connect but all opinions are my own. Thank you for supporting the brands that help make LatinoFoodie.com possible. One of my all-time favorite and easy-to-make Mexican stews is Chile Colorado, and the only thing better than homemade Chie Colorado is having leftovers. As the Continue Reading...
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  • Spicy Skillet Lasagna with Mushrooms and Jalapeños #Saucesome
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    Quick and easy. No, that’s not what they used to call me in college. I’m talking about those weeknight dinner meals that you whip up after a long day at work. When I am too pooped to be standing in the kitchen cooking a gourmet meal for my husband, I look for easy recipes that still carry a lot of Continue Reading...
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  • CRISPY, TENDER CARNITAS
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    Some people like them crunchy, others like them tender and moist. Like many things in life, I want the best of both worlds when it comes to homemade carnitas. I want the chunks of pork to be fork-tender, moist and flavorful, but there’s something about the end process of roasting the carnitas that transforms the pieces into crispy, caramelized bits Continue Reading...
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  • ROTISSERIE-STYLED CITRUS CHICKEN WITH MI COCINA CASSEROLE + MORE BY PRINCESS HOUSE®
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    Pots and pans are the lifelines for every cook. We depend on quality cookware to make our favorite dishes for family and friends. When we got to work with Princess House’s Mi Cocina Casserole + More, we instantly fell in love like we have with other cookware products from Princess House, a company that makes quality gourmet kitchen products and Continue Reading...
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  • COSTILLAS DE PUERCO EN SALSA VERDE CON NOPALES — Gracias Tia Esperanza!
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    Although we have bookshelves bursting with cookbooks, I strongly believe that some of the best recipes come from the heart and family. Last week Art and I were visiting his tia Esperanza out in Compton. She has one of those classic Mexican homes with a manicured front lawn and a walkway lined with large bushes of chile peppers. You enter Continue Reading...
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  • CACIQUE QUESO QUESADILLA CORUNDAS #GOAUTENTICO
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    This is a sponsored post by Cacique Inc. All opinions are my own. If you can close your eyes and imagine the sweet aroma of a steamed corn dumpling, you’ll have a pretty good idea about Corundas. Corundas come from the Mexican State of Michoacán, where the indigenous peoples, known as the Purépechas, have been making them for generations. A Continue Reading...
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  • LATINOFOODIE VISITS COUNTRY’S LARGEST MEXICAN FRESH CHEESE COMPANY — CACIQUE #GOAUTENTICO
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    When faced with adversity, make cheese. That’s the story of a young immigrant couple back in the 1970s who began their journey making a life for themselves and their children in the United States. From selling cheese store to store in the back of their green Pontiac, four decades later, Cacique is the largest fresh cheese maker in the country. Continue Reading...
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  • QUESO ENCHILADO AND RAJAS GORDITAS
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    This is a sponsored post by Cacique Inc.  All opinions are my own. Gorditas mean “little fat ones” in Spanish, and during big family dinners it also means full, satisfied pansas. Making gorditas with Cacique’s Queso Enchilado is a special treat that does involve a little bit of labor like homemade tortillas or making tamales. Unlike tamales, you don’t need Continue Reading...
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  • DON’T SKIMP ON FLAVOR: EAT Chicken Tinga Tostadas
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    I am not sure why I don’t make tostadas more at home? Think about it. You have a crispy corn tortilla that carries frijoles, juicy meat, and host of fresh and delicious ingredients. And, if you’re thinking about your waistline and incorporating more greens and vegetables into all of your dishes like me, the tostada turns out to be perfect Continue Reading...
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  • GREEN CHILE ENCHILADAS RECIPE MADE WITH NOPALES AND MUSHROOMS
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    As a big boy who sometimes feels like a tamal in certain clothes, I often seek out a healthier version of traditional Mexican dishes. I want all the flavor, but realized I need to make smarter choices in the preparation and ingredients. I developed this recipe for Green Chile Enchiladas with Nopalitos and Mushrooms to satisfy my craving for something Continue Reading...
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  • AH, FRIED PORK RINDS HOW WE LOVE THEE! Fried Chicken Recipe with A Chicharron Crust
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    In this fried chicken recipe below, I have flavored the egg wash with a Louisiana-style hot sauce to marinate and season the chicken. The meat turns out so juicy and tasty from the vinegar and heat of the hot sauce. The key is to let the chicken bathe in the egg wash with the hot sauce for at least a few Continue Reading...
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  • CALDO DE RES — A Hearty Mexican Beef Soup
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    Growing up I had no shortage of hearty Mexican soups thanks to my mom. I had my favorites like menudo and pozole, and when I conjure these memories I always think of my mama. But with caldo de res, or beef soup, I always think of my dad. It is not because he cooked it for us, but because of Continue Reading...
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  • POLLO ALMENDRADO — Oaxacan-style Almond Raisin Sauce
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    I worked together with the California Raisin Marketing Board to create this recipe and was compensated for my time. The opinions below are mine and mine alone and do not represent those of the California Raisin Marketing Board. The genius for this sauce comes from Oaxaca, a city located about 300 miles south of Mexico City. Rich in history and Continue Reading...
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  • Picadillo with California Raisins
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    I worked together with the California Raisin Marketing Board to create this recipe and was compensated for my time. The opinions below are mine and mine alone and do not represent those of the California Raisin Marketing Board. The day after our holiday gathering, I packed up all the Christmas sugar cookies, biscotti and tamales, and we were left with Continue Reading...
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  • CHUNKY PERSIMMON SALSA BRIGHTENS ANY PLATE OF CHICKEN OR FISH
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    There’s nothing better than seeing the appearance of my beloved fuyu persimmons while driving around Los Angeles. From persimmon bread to even flan made with persimmon, working with persimmons is easy, fragrant and delicious. Like the tomato, persimmons are not popularly considered to be berries, but the fruit is in fact from the berry familia. This year I decided to Continue Reading...
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  • THANKSGIVING RECIPE INSPIRATIONS WITH A LATIN TWIST
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    The focus of our blog has been to share either traditional Mexican recipes or add a Latin twist to others. So, Thanksgiving always presents interesting exchanges with our family – both sides being stubborn with their familiar dishes of turkey, mashed potatoes, canned corn, and string beans. G’ forbid we introduce a new way of basting the turkey with a Continue Reading...
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  • Brussels Sprouts with Mexican Chorizo
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    I probably would not have considered Brussels sprouts for breakfast had it not been for chorizo. Good old Mexican chorizo (beef or pork) is a sausage made with spices like garlic and paprika and of course powdered chile. While chorizo has a number of applications we love it for breakfast dishes like chorizo con huevos and papas con chorizo, but also mixed Continue Reading...
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  • Hunt’s Tomato Chili Bean Casserole with Corn Bread Topping #FlavorServed
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    This is a sponsored post in collaboration with Hunt’s Tomato Sauce and Latina Bloggers Connect. We thank you for supporting LatinoFoodie and the companies that make this blog possible. In our kitchen, many dishes call for the use of good quality tomatoes. Whether we are making frijoles, huevos rancheros, or arroz con pollo, the round red fruit is definitely the Continue Reading...
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  • CALABACITAS: CHEESY COMFORT FOOD
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    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...
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  • SOPA DE FIDEO: MEXICAN COMFORT FOOD
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    Cultures all over the world have enjoyed a form of pasta for centuries, and while this humble noodle has roots in Moorish Spain, fideo is a staple in most Mexican pantries. In Spanish, fideo means noodle. This noodle is typically found in a bag of short dried pasta or in little nests of dried noodles, which will typically be broken Continue Reading...
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  • Pasilla Meatloaf with El Yucateco Black Label Reserve Habanero Hot Sauce
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    This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone. With two cooks in our kitchen, it is usually a duel between sweet and spicy.  While we both cook, I love to bake anything sweet.  And my husband has a way higher tolerance for heat than my mild taste buds typically enjoy.  Luckily, we Continue Reading...
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  • KIKKOMAN ARROZ CON POLLO RECIPE
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    This is a sponsored post for Kikkoman, but all opinions are my own. From the 17th century to your 7 p.m. dinner, Kikkoman Soy Sauce has endured the test of time and taste.  With Japanese roots, Kikkoman Soy Sauce weaves its way comfortably in many cuisines and has found a home in our Latino kitchen. This naturally brewed flavor enhancer Continue Reading...
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  • SAUTÉED SHRIMP WITH SHALLOTS AND CHAMPAGNE GRAPES
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    If you never had champagne grapes, then you are in for a real treat. These tiny, tightly clustered seedless grapes possess a deep plum-black color when ripe. And do not let their size fool you because these petite grapes are bursting with bold sweetness. We love their highly decorative look. They’re perfect to drape a small cluster from your Champagne Continue Reading...
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  • Grilled Salmon with Red Chimichurri Sauce Inspired by Olive Garden’s Lighter Fare Menu #SPON
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    Happy Mother’s Day to all the mommies in our lives!  Between writing the cards and sending the flowers, make sure mama has something good to eat, too!  If you plan on cooking for your darling mama this weekend, here is a simple and light grilled salmon recipe with red chimichurri sauce. We were inspired by Olive Garden’s Lighter Italian Fare item, the Continue Reading...
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  • Easter Ham with Pineapple Chile Glaze
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    Although our family’s Easter dinner consists of BBQ steaks, beans and rice, I still love a good ham for breakfast with eggs over easy during the holiday weekend. Most of the grocery stores have great deals this weekend on hams. Plus, the Easter Ham turns into so many other delicious dishes during the week: torta sandwiches, empanadas, and of course, Continue Reading...
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  • Enfrijolada Recipe
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    It is breakfast time in my kitchen and this Enfrijolada recipe is definitely one of my top three quick breakfast dishes. What is an “enfrijolada?” It’s a beans and tortilla dish. Yep, that simple. Enfrijoladas were an essential part of farmhand living in Mexico. This rustic dish helped to fortify rancheros, field workers through the morning hours of hard work, Continue Reading...
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  • Huevos Rancheros
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    With Stephen gone for an entire week in Miami attending the Hispanicize conference (I’m not bitter), I found myself eating crap.  Without my other half to eat with/cook for/to cook for me, I found myself at three fast food joints in a single day, ordering the same dull burger and fries…in the drive thru of course, and wearing my pajamas.  Continue Reading...
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  • Fat Tuesday Recipes: Guiltless Indulgence
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    It’s FAT TUESDAY or MARDI GRAS, where people live it up one last time before strict rituals of fasting during the Lenten season. This year, Stephen says he is to eliminate white sugar and bread, which he says means he can still eat corn tortillas. Let’s see how that one lasts. We have two great recipes to share with you Continue Reading...
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  • Oscar Night Menu Takes Cue from Movie Theater Snack Bar
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    Many Americans are living in sports limbo right now. Sochi Olympics came and went and Baseball’s Opening Day is around the corner. But for LatinoFoodie, this weekend is the most exciting sporting event of the year – The Oscars! This year the competition is fierce and we can’t wait to see who wins. The Academy Awards are like the Super Continue Reading...
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  • Red Enchiladas Stuffed with Mushrooms and Onions
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    Sometimes we take for granted where we live and the foods we eat. Growing up in a typical Mexican-American household, my mom would make red chile enchiladas on a regular basis. We ate them so frequently that honestly I “could take them or leave them.” That was until I moved out of Los Angeles. In my early 20’s, I moved Continue Reading...
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  • Introducing the Terra Flame by Princess House: GIVEAWAY
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    The holidays are the perfect time to indulge.  For LatinoFoodie that means treating ourselves to new cookware and plenty of new kitchen gadgets.  Our friends at Princess House have a stunning array of gourmet cookware that made us yearn for a bigger Christmas tree.  We got to try out the new Terra Flame by Princess House.  It is the ultimate grill, Continue Reading...
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  • Quick and Easy Steak Picado — A Favorite Comfort Food
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    It’s a dish my mom whipped up como nada. Steak Picado, a spicy beef stir fry that melds together beautifully onions, green peppers, garlic and other seasonings and transforms even the toughest cuts of beef into mouthwatering bites. This dish is also popular in Guatemala, Panama and Cuba. Differences among countries are slight. In the Mexican version, fresh tomatoes are used Continue Reading...
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  • Mole Inspired Pulled Pork Recipe
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    Over the years, I’ve made mental notes of interesting recipes I’ve read for pork shoulder rubbed with various combinations. Since our wedding where we served a beautiful mole negro, I’ve been craving various kinds of moles and thinking of different ways to enjoy it. In this recipe, I wanted the pulled pork to have a hint or “inspiration” from the Continue Reading...
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  • Peach Sriracha Hot Wings
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    For a light zesty snack or a swingin’ spicy meal, hot wings hold a special place in the heart of many Americans.  From basketball to baseball to football to underwater basket weaving, competitive sports have long been a pretext for consuming finger-licking chicken wings smothered in hot sauce.  This time of year you can find amazingly sweet stone fruits this Continue Reading...
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  • Lomo Saltado Recipe + Chef Merito Giveaway
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    Don’t you hate when you try a dish from a new cuisine and you always end up ordering the same one every time? That’s me with Peruvian food. I was first introduced to Lomo Saltado, a classic Peruvian-style stir-fry of steak and onions (and sometimes bell peppers), a few years ago while at a food truck festival. Today, although I Continue Reading...
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  • Cinco Recipes for Cinco de Mayo
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    Happy Cinco de Mayo from our kitchen to yours!  Here are CINCO recipes to make your fiesta memorably delicious. Click on the photos below to get the recipe. Carne Asada Ensalada de Nopalitos Fiery Shrimp with Avocado Chicken Tinga Slow Cooked Shreded Pork with Chile Verde And here are Cinco more recipes to round out the festivities! Sweet Corn Bundt Continue Reading...
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  • Springtime Lamb Burgers with Rajas and Grilled Onions
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    Last week a reporter from TheBigTino, a new online news magazine covering Latino food, entertainment and arts, asked if he could come to our house to interview us for an upcoming feature story. We’re media whores so of course we said, yes, and “we’ll even cook you lunch!”  Since Easter is quickly approaching, we tossed around a few ideas — deviled egg Continue Reading...
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  • Artichoke Risotto
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    Artichokes are here!  Well, these green globes are available year round but they are at their peak during Spring and Fall.  We received a half dozen Globe Artichokes from our friends at Melissa’s Produce.  We immediately thought about steaming them and dipping the leaves in melted butter before scraping the flesh off with our teeth.  With an ample supply, we Continue Reading...
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  • Nopales and Fried Tofu in Red Chipotle Sauce
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    Lenten season is upon us and I am always scrambling to figure out how to have a meatless day. I’m a true carnivore. I can’t help it. Without meat in my meal I often find myself feeling deprived. Nopales (cactus paddles) is one of the first places I go to create a new recipe or re-create a tried and true one. Often found Continue Reading...
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  • Sopa de Lima with Black Limes: This Aint Your Mama’s Chicken Soup
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    With cooler weather and influenza settling in for the season, it is time to pull out the comfort food big guns.  One of my ultimate Mexican comfort foods, Sopa de Lima, can definitely hold its own among my other heartier and heavier soup recipes.  Don’t be fooled. This soup is not just another chicken soup.  The limes make this soup Continue Reading...
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  • Quit Loafing Around; Wake up Your Meatloaf Recipe with Roasted Pasilla Peppers
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    Believe it or not, sometimes Art and I don’t agree on the food we like. He doesn’t care for meatloaf. He feels it’s boring, plus he has an aversion to ketchup. He remembers his mom making it once or twice and each time it was dry (sorry mama Rodriguez, his words not mine). Personally, I like meatloaf. I like meatloaf Continue Reading...
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  • Baked Veracruz-Style Tilapia
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    The other day I was at the grocery store and they had whole tilapia on sale. Typically, I purchase fillets, but have always felt that tilapia is so mild in flavor that if I cooked it with the bones and skin still intact, the fish flavor would be stronger. Admittedly, I was a little intimidated with the whole fish. But, once I got over the Continue Reading...
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  • Chicken and Apple Empanadas
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    Not a day goes by that I don’t think about my mom and other loved ones dear to me that have passed. I’ll catch glimpses of them in other people’s smile, the flowers, the wind, and the stars at night. Still, I enjoy the idea of having one day where we outwardly show our love for those who have moved to “the other Continue Reading...
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  • Stacked Red Enchiladas Inspired by the Muy Bueno Cookbook
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    Last week we received our copy of the “Muy Bueno Cookbook — Three Generations of Authentic Mexican Flavor.” From the beautiful food photography to the simple, easy to follow recipes, we enjoyed reading the stories of Evangelina Soza, Veronica Gonzalez-Smith and Yvette Marquez-Sharpnack. This dynamic mother daughter trio bring their love for cooking and their abuelita’s recipes to kitchens across America. Continue Reading...
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  • It’s Tailgate Time! Habanero BBQ Pulled Pork Sandwiches with King’s Hawaiian Bread
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      YAY! Football season is finally here! Hey, I know what you’re thinking…Really, Stephen ? Football? Yes! Believe it or not, I love football. It’s the one sport out of the year I can root whole-heartedly for my teams (Rams and UCLA Bruins). Art, on the other hand, is not the biggest fan of the sport. Art sits in a sports Continue Reading...
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  • Just in Time for Father’s Day: Grilled Steak with Chimichurri
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    Got a taste for grilling this Father’s Day? We certainly do. Art and I are hosting my family this Sunday for Father’s Day, giving my father, brother and sister-in-law a break from cooking and cleaning. Our menu will include an assortment of salads, corn on the cob, fresh fruit, a signature cocktail and, of course, grilled steak. This year, we Continue Reading...
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  • Chile Rellenos: Pasilla Peppers Stuffed with Supremo’s Queso Chihuahua
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    Recently, the kind folks over at Supremo sent us some fabulous cheeses, chorizo, and cremas.  We ate most of the cheeses in sandwiches, with eggs and chorizo, in beans, in quesadillas, on sopes, with fruit, etc.  We made some devilishly delicious Red Chilaquiles using some Queso Asadero, a LatinoFoodie spin on Strawberries and Cream using Mexican Ricotta, and these Chile Rellenos with two Continue Reading...
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  • Red Chilaquiles: A Favorite Mexican Breakfast Dish
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    This morning I woke up hungry and craving red chilaquiles: fried corn tortilla strips that are crispy to the crunch, red chile sauce that burns on the way in and on the way….well, you get the point, onions, and cheese. I’m talking lots and lots of cheese. Now, typically for chilaquiles people use more pungent cheeses. I have even heard Continue Reading...
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  • Quinoa and Grilled Shrimp: Orange You Glad We’re Cooking with Cara Cara?
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    Recently, Sunkist invited a group of Los Angeles-area food bloggers to a cooking demonstration at the Sur la Table Kitchens with Chef Robert Dahni to celebrate the Cara Cara orange harvest.  We made a pico de gallo, a champagne and brandy cocktail, and a grilled orange, rice noodle and crab salad.  All these recipes, and more,  are available on the Continue Reading...
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  • Everything but Your Kitchen Sink, Homemade Veggie Pizza
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    Do you ever go to your refrigerator and see small pieces of vegetables that by themselves would not make a meal? I’m talking about half an onion in a plastic sandwich bag, a peeled zucchini that has already been diced, a half cup of spinach sitting lonely in a bag that you didn’t use the night before. I always have great, lofty intentions Continue Reading...
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  • Frittata de Nopalitos — A Delicious Meatless Friday Breakfast Choice
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    LatinoFoodie has been determined to incorporate more vegetables, especially nopales, into the dishes we prepare.  This breakfast frittata is the perfect way to do just that. Plus, we’re now officially in Lent and we know many folks are looking for meatless meals on Fridays. Why not start the day off right with this delicious Frittata de Nopalitos?...
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  • Celebrate The Chinese New Year With This Recipe for Wontons and a Spicy Habanero and Mango Dipping Sauce
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     Happy New Year…again!  The Lunar New Year is upon us, and with it a chance to explore another culture as rich in traditions and foods as our own.  The Chinese New Year is one of the most important traditional Chinese holidays and has always brought out our Chinese and Chinese-American brothers and sisters for a 15 day celebration of good Continue Reading...
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  • Tortilla Encrusted Tilapia with a Sweet and Spicy Twist on the Traditional Black Bean & Corn Salad
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    We were walking through Costco the other day and saw a package of frozen tilapia with a corn tortilla crust. We looked at each other and said almost simultaneously in our best hoity-toity voice , “We can make that, but better.” Below is our LatinoFoodie version of the recipe. It’s a wonderful way to incorporate more white fish into your family’s diet. The well-seasoned corn tortilla Continue Reading...
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  • Ohh-la-la, Chef LaLa Shares Her Recipe for Chiles en Nogada
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    Chef LaLa has graciously shared this recipe with LatinoFoodie for stuffed poblanos in a walnut sauce as part of our call out for pork dishes. While the ingredient list may look daunting, most of the ingredients are probably already in your kitchen. So for dinner this week indulge in these Chiles en Nogada from our friend Chef LaLa. Not only is she an amazing cook Continue Reading...
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  • Bud Light Lime Braised Shrimp
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      Over the Labor Day weekend, many will celebrate the end of summer with friends and family. So as you say goodbye to the heat and hello to football tailgating season, how about trying this great recipe from Anheuser-Busch’s master chef Sam Niemann? Offer your guests the following dish and send them home smiling. Also give them a breath mint as Continue Reading...
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  • Ever Try Tlayudas a.k.a. Oaxacan Pizza?
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    I came across a great little article in the June 2011 issue of Psychologies Magazine, about Thomasina Miers and her passion for Mexican street food.  Thomasina Miers emerged as an authority in Mexican cuisine by winning the UK cooking game show MasterChef in 2005, and later by opening four Wahaca Restaurants and has plans for a Mexican food truck.  So what Continue Reading...
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  • I LOVE ME SOME PAPAS CON CHORIZO!
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    *Please note this recipe has been updated to be more accurate with cooking time for the potatoes. As the weekend approaches my stomach begins to growl with different food cravings, especially for breakfast. Now, don’t get me wrong. I enjoy a beautiful spread of fresh fruit, eggs benedict, pancakes, bagels and lox, you name it. But there is nothing, I Continue Reading...
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  • Real California Hispanic Dairy Products Bring Authentic Flavor and Flair to All Dishes
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    We received a news release recently where the lead said, “Bring on the authentic flavors of Mexico, Spain and other Latin American countries; Americans are ready!”  And at LatinoFoodie, we couldn’t agree more.  According to a recent report on Hispanic food and beverage trends released by Companiesandmarkets.com, non-Hispanic Americans have developed an increased appetite for Latino cuisine. The rapid growth in Continue Reading...
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  • Garlic Shrimp with Grilled Tomatillo Sauce
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    The Los Angeles Times featured this recipe and we have to give two thumbs up! Here’s another grilling recipe for you to try this Memorial Day Weekend. By the way, have you thanked someone in the military today? Recipe courtesy of the LA Times: Total time: 25 minutes  Servings: 2 to 4  1/2 pound cleaned, peeled large tail-on shrimp  Olive Continue Reading...
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  • It’s all in the Marinade! Grilling the Perfect Carne Asada
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    In many households on the west coast this Memorial Day Weekend, many families and friends are gathering for not a BBQ, but as we like to call it, a “Carne Asada.” And, although other items are featured on the grill, it is the flank steak marinated in citrus juices and other spices that takes center stage. Carne asada marinades vary from household Continue Reading...
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