Soups & Salads

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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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  • Papa a la Huancaína with Klondike Goldust® Potatoes
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    This is a sponsored post for Klondike Brands but all opinions are my own. With the weekend here (yay!) and the heat of summer refusing to retire for the season, we thought this recipe for Papa a la Huancaína would be perfect. This rich potato dish is basically a potato salad with a cheese and aji Amarillo sauce. Aji can 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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  • Klondike Goldust® Potato Soup, or Locro de Papa
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    This is a sponsored post for Klondike Brands but all opinions are my own. Along with menudo, pozole, tortilla and albondigas soup, Latin America is rich with hearty, soul warming soups and stews. With autumn almost here, we decided to grow our repertoire, which led me to this locro, or thick soup or stew. In Andean South America, this dish Continue Reading...
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  • GRILLED WATERMELON SALAD WITH BALSAMIC CHERRY TOMATOES
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    What’s a Fourth of July celebration without a sweet, big wedge of dripping watermelon? Taking this sweet flavor note, we thought why not grill the fruit to add some lovely smoky flavor? Grilling the watermelon takes two minutes. Once you grill the watermelon, place it in the fridge, covered, until your ready to eat. The idea is to have a Continue Reading...
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  • Sopa de Ajo, or Sweet Garlic Soup Recipe
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    Due to our warmer than normal California spring weather, it is crazy and unfathomable to picture anyone standing over their stove making soup.  However, there are parts of the country that are still under a blanket of snow or in the midst of a cold snap, like our familia out in Colorado Springs.  I made this Sopa de Ajo recipe Continue Reading...
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  • Jicama and Cabbage Slaw — A Perfect Side Dish for Seafood
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    Spring has sprung, but in sunny Southern California we have always enjoyed our endless summers.  Whether we are crashing waves  or firing up the grill, we never need an excuse to soak up the sun and dine alfresco.  With that in mind, we recently had some friends over for a day of lobster.  We fried a couple lobsters, Puerto Nuevo Continue Reading...
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  • Lentil Soup with Chorizo
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    For some reason I’ve been craving lentils lately as I have been searching for meals that have more fiber and less carbs. I wanted to create a heartier dish that would feel more like an entire meal than merely a side dish. The heat in this soup from the toasted New Mexico chiles and crumbled Mexican chorizo takes your ordinary Continue Reading...
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  • Pom Poms and Potato Salad — All You Need for a FAB Super Bowl Sunday
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    Another season passes and my poor Rams just couldn’t muster up enough wins to even make the playoffs, forget about the Super Bowl. The Big Game is on Sunday, making it the biggest tailgate party of the year. The past few years we have been invited to our friends’ John and Albert’s house in Venice Beach. Just picture it. About 15 Continue Reading...
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  • Menudo Rojo — From Peasant Food to a Mexican Classic
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    A traditional Mexican dish, menudo rojo is a spicy soup made with beef tripe. You either love it or hate it. Luckily, I grew up loving the red menudo my mom would make. I guess people are thrown off with the tripe ingredient. Makes them a little leery about the soup. Making homemade menudo in my family typically signifies a major Continue Reading...
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  • Chicken Soup with Roasted Vegetables
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    At the Chavez-Rodriguez household, we’re in recovery mode. Thankfully, a hearty chicken soup with roasted vegetables came to the rescue! Sometimes all of the hullabaloo of Christmas wears a body down. Not to mention the increased interaction with people (and their germs) in stores, malls, and countless parties. It’s bound to happen. People get sick during the holidays. I think Continue Reading...
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  • Butternut Squash Soup with Golden Beets and Crumbled Mexican Chorizo
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    The chill in the fall air beckons for a night of warm soup and cuddling. This butternut squash soup has a complexity of flavors with the golden beets, white wine, and cream. Yet, it is the Mexican-style chorizo crumbled on top for the finishing touch that makes it a crowd-pleaser. Your loved ones will thank you for making this dish. 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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  • Apple and Roasted Sweet Potato Salad
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    The first time I tried to make sweet potatoes, I made chips.  I did not know what I was doing.  The slices where unseasoned, too thick, and raw.  I felt awful when my good friend Sabby spit it out, after she spit out my roasted eggplant.  My sweet potatoes were a far cry from my mamas decadent syrupy camotes con Continue Reading...
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  • Avocado and Yellow Heirloom Tomato Gazpacho
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    In Extremadura they do it with bits of ham.  In Cordoba they do it with hard-boiled eggs.  In La Mancha they cook it with rabbit.  In Cadiz, during times of drought, they make it creamy with less water.  Gazpacho has many faces, and with the rise of Spanish cuisine, and the temperature, it’s time we consider this cold soup.  Gazpacho Continue Reading...
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  • Don’t Let Summer Pass Without Trying This Grilled Peach Salad with a Ginger-Lime Dressing
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    We have two weeks (longer if you’re lucky enough to live in sunny California) to smell the roses,  soak up the sun, jump into waves, and grill, grill, grill!  With peaches at their peak seasonal ripeness, we  have easy access to the sweet and fuzzy stone fruit.  Entire volumes have been written on the search for the perfect peach.  The warm, Continue Reading...
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  • Lent Friendly Hearty Lentil Stew Recipe
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    This one pot meal is fast, easy, and versatile, which will either remind you of your prom date or become your best friend this Lent season.  On a serious note, you can toss almost anything into the pot of lentils to make this even more enjoyable and healthy — fennel, jalapeños, apples, spinach, etc. Get creative and stay away from Continue Reading...
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  • Ensalada de Nopalitos Recipe
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    Every so often I crave a fresh salad with a mixture of flavors and textures. Nothing can beat a homemade Ensalada de Nopalitos. In our journey this year to eat healthier, this dish is one of our favorites. You can’t go wrong with all the health benefits of eating nopales. The nopal is full of essential nutrients. It contains vitamins A, B1, B2, B3, and C, in 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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  • Ahh, the Tomato-based Salmorejo (Gazpacho from Córdoba, España)
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    Submitted by: Norma Vega I must give credit to my friend, Francisco López Castro, who’s from Espejo, Córdoba, for this recipe. Spanish gazpacho has a looser consistency, whereas salmorejo is creamier and smoother. Preparation: In a large bowl place about 5 large (2 lbs.), VERY ripe red tomatoes. (preferably the kind you see at the Farmer’s Market). Peeled, Cut into chunks. Shredded day Continue Reading...
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