Menudo Rojo, Menudo Blanco and Menudo Verde. We know three ways to cook Mexican soup, but there could be more! All are exceptionally delicious. KEY TIP When making Menudo Verde, one key point to remember is to trim the fat off the tripe as much as possible and wash it well to remove the musky odor the tripe can otherwise Continue Reading...
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...
A traditional Mexican dish, menudo rojo is a spicy soup made with beef tripe. I grew up loving the red menudo my mom would make. Preparing homemade menudo in my family typically signifies a major celebration, whether it be a wedding, baptism, or ring in the New Year. To me, it also signified love. Did I mention it is also Continue Reading...
There’s nothing better than a big bowl of spicy guacamole at the Big Game, right? Luckily, I grew up with two avocado trees at my parents’ house in Pico Rivera, Calif. The tree in the front yard produced large, bumpy, green-skinned Hass avocados. It was a gorgeous tree of medium height. The backyard tree, which was much taller and where Continue Reading...
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...
My Grandma’s Capirotada recipe is simple with not a lot of ingredients. The flavor takes me to another place in time when life was good and my mom was in the kitchen making this dish for us on a Sunday evening during Lent. Above all, the Mexican bread pudding has warm notes from a beautifully rich syrup of cinnamon, clove, Continue Reading...
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...
Chocolate has a place in my kitchen and my heart because that is where my chocolate desserts are born: for my friends, family and my beau. Stephen has his favorite desserts that aren’t always chocolate, such as cheesecake, tres leches cake, crème brûlée, etc. And while he has had his far share, it’s important not to spoil him…too much. It Continue Reading...
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...
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...
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...
This post is brought to you by Bob’s Red Mill. All opinions and expressions are our own. Oh, how times have changed. While baking these rainbow-colored Mexican sweet breads called “conchas,” memories flooded in from Pride Months of the past. But before I go down that road, let me tell you more about the Pride Conchas. Made with Bob’s Red Continue Reading...
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...
During the past year living in lockdown mode due to a global pandemic, I found myself craving a good Mexican breakfast. What better way to start the day at home than with comfort dishes like Chorizo con Huevos, Machaco con Huevos, Huevos con Nopalitos, Huevos Rancheros, Papas con Chorizo, and cheese and vegetable filled omelets? I swear we were buying Continue Reading...
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...
The Oscars come once a year and like other “holidays” it’s a moment in time to make some delicious snacks for friends and family. We are sharing one of our new favorite snacks called Tequila Lime Chile Caramel Popcorn. Art and I will be sitting in front of the tube watching all the fashion hits and busts down the red Continue Reading...
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...
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...
Happy Valentine’s Day! You may know them as: Orejas, French hearts, pig’s ears, butterflies, palm leaves, elephant ears, glasses, or simply as Palmiers. This little treat will have your Valentines’ heart aflutter. Palmiers are crisp little cookies with endless possibilities, you will not believe how easy these are to make. You can purchase puff pastry at most markets or make Continue Reading...
This Valentine’s Day surprise your honey with a beautiful dessert we are calling a Concha Tart. Please note this recipe blog post is for the Dulce de Leche Pastry Cream and the assembly of the concha tart. Our recipe for homemade conchas is here. But, you can easily make the Concha Tart with store-bought Mexican sweet bread. What is dulce Continue Reading...
Conchas. Everybody’s favorite pan dulce, or Mexican sweet bread. Enjoying a concha with your morning cafecito is the best way to start your day. Most panaderias will have soft, warm conchas available first thing in the morning, but every once in a while you want something a little extra…like homemade conchas. Conchas are made with yeast, but these are pretty Continue Reading...
Shrimp Aguachile has become one of Art’s and my favorite seafood dishes. We seek it out every time we try a new mariscos restaurant. That’s how we judge whether or not the restaurant is up to snuff. More about avocados — Is it me or do avocados add something to dishes that make them taste extra special — even the healthier Continue Reading...
Nothing smelled better on a Saturday morning than my mom’s Chorizo con Huevos. As an adult I would come home on a weekend or during the holidays and it was the warm aromas of the spicy chorizo that took me right back to my childhood. It’s a simple recipe but one every good home cook who wants to have Continue Reading...
We absolutely love this chilled Brazilian Chayote Salad for its simple flavors. The soft garlic kissed squash really is the star in this dish. Where does the name come from? Xuxu or chuchu, pronounced shoo-shoo in Brazil, is also known as a chayote. This popular squash grows everywhere in Brazil, making it a staple in the Brazilian diet and is Continue Reading...
How can something so simple taste so good? Huevos a la Mexicana is one of those traditional Mexican breakfasts you want to master. This dish is super easy to make, tasty, and healthy! It takes less than 30 minutes to prepare and you probably have all of the ingredients in your kitchen every day: eggs, onions, tomatoes, and jalapeños. What Continue Reading...
This Pozole Rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. Although in our photos, the soup looks loaded with goodness, the soup itself is quite simple with pork and hominy and a light broth. Serve with small bowls of garnishes for people to add to their bowls of soup, such Continue Reading...
Below you will find our recipe for a Tropical Chipotle Cranberry Sauce or as we sometimes refer to it as a Cranberry Salsa. DO YOU DARE CHANGE A FAMILY FAVORITE DISH? Holiday time can be sensitive for many people, especially when you are near family you haven’t seen since the last holiday meal. As foodies we often find ourselves biting Continue Reading...
Cafe de olla is life. You may think that is an exaggeration, but you probably haven’t seen me in the morning. we are a coffee household. We have an old fashioned drip coffee maker, an espresso machine when we’re feeling fancy, a French press for lazy weekends, and a (gasp) Keurig for instant coffee when we’re running late because it’s Continue Reading...
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...
Cool off in this warm weather with this recipe for an effervescent and refreshing Tepache, a lightly fermented pineapple drink. Tepache has similar qualities to a light alcohol cider. Although Tepache comes from the Mexican state of Jalisco, various types of fermented beverages have been drunk throughout Mexico since the creation of dirt. Luckily, Tepache has made its way up north. While it Continue Reading...
Chile Rellenos can be one of those more intimidating Mexican dishes to prepare because you want the egg batter to be light and fluffy. In this Chile Relleno Casserole recipe, you eliminate the stress and worries and simply enjoy the flavors. What are the flavors of the Chile Relleno Casserole? You’ll taste the heat of the roasted poblano peppers and Continue Reading...
Think of Strawberries and Cream but with an adult twist. This lovely Balsamic Strawberries and Honey-Ricotta Cream recipe will elevate your dessert game, that’s for sure! See what summer memories come up for you while you and your family are preparing this recipe for a twist on Strawberries and Cream. Berry picking with your parents, strawberry pie-eating contests at the Continue Reading...
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...
The idea of MyCajita came at the right time, given our “new normal” of online shopping due to the Coronavirus pandemic. Worried about Mother’s Day or a comadre’s birthday? Not to worry. MyCajita is an online subscription-based shopping destination supporting more than 155 artisans throughout Mexico. The company sent us the “SALUD” box knowing we love to host cocktail parties. Continue Reading...
Mmmmmm….. Carrot Cake. It’s one of my favorite cakes in the whole wide world. The recipe for Carrot Cake is moist, dense, and quite honestly to die for! We’ve made a number of carrot cakes over the years. The cream cheese frosting stands out as a winner in this recipe. Simple, velvety, absolutely delicious. This recipe was inspired by Dorie Continue Reading...
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...
We’ve got three fantastic ideas for what we are calling Heart-cuterie boards. Heart, soul and pansa – the trinity of our lives nourished by friends, family and food. As foodies and Latinos, we often show our love through food. And looking at me and Stephen, we sure do have a lot of love around us! HOW TO MAKE YOUR OWN Continue Reading...
Love is in the air, so why not in our bellies? We’ve got Red Hot Velvet Cupcakes for you just in time for Valentine’s Day. The Red Hot Velvet Cupcakes recipe comes from a party we hosted many years ago — A Latinofoodie Valentine’s Day party for some family and some close friends. The five course tasting menu was designed Continue Reading...
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...
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...
Roasting a turkey can be intimidating. It’s big and gorgeous, but can also be tasteless and dry if you don’t handle with care. Below is a recipe for a Mexican Citrus Brine that will infuse your turkey with flavors of oranges, lemons, limes, garlic (lots of it), and aromatic herbs. A LITTLE HEAT You’ll have a hint of heat from Continue Reading...
We’re excited to introduce you to a brittle you’re going to crave and make over and over again. Sweet with a whisper of heat from cayenne pepper, the Pepita Brittle makes a perfect gift for the holidays, a topping for your pumpkin pies, ice cream or simply eat it as a candied treat. ...
This time of year is easily consumed with the smells of Autumn: apples, pumpkins, cinnamon, nutmeg, pine cones and wood fires. Even if the cool temperatures have yet to show themselves in Southern California, fall is here. Changing leaves, crisp fall air, migrating honking geese, and jumping into piles of freshly raked leaves may seem foreign to many Angelinos, Continue Reading...
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...
We are partnering with Cacique®. All opinions are our own. There’s no better fun than a game night at the Chavez house! Friends stopping by on a Friday night after a long week of work to unwind with good food, drinks, and the inevitable belly laughs. Of course, with our friends, we get a little competitive, but that’s all part Continue Reading...
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, Continue Reading...
Here’s our inspiration for Esquites with Hatch Chile. A favorite street food vendors sell in parts of Mexico and here in Southern California is corn in a cup with mayonnaise and Mexican cream. This is called “elote en vaso” or also commonly known in Spanish as Esquites. We’ve taken the basic recipe and punched it up with a hot Hatch Continue Reading...
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...
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...
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...
Happy World Dulce de Leche Day!! We are celebrating with a simple sweet treat. Cocadas are a type of coconut confection found throughout Latin America. Mounds of soft and chewy coconut held together with sweetened condensed milk are pretty good, but adding some dulce de leche takes these treats to the next level. These are super simple to make; essentially Continue Reading...
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...
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...
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...
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...
Mexican Rajas con Crema are flame roasted poblano chiles, cut into strips and cooked with onions and garlic and Mexican crema. Depending on the heat of the poblano pepper, the dish can be spicy or slightly spicy. People eat Rajas con Crema simply in a corn tortilla as a taco or top a chicken breast or steak with the creamy mixture. Others Continue Reading...
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...
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...
There’s no better way to woo the love of your heart than with sweet delights. The popular Peruvian Alfajor, a crumbly sweetened sandwich cookie, has a number of sweet fillings, dulce de leche being the most popular. Some are dipped in chocolate and rolled in crushed nuts. Others are triple stacked or served in “log” form. Whichever version you prefer, we have Continue Reading...
Want an EASY Valentine’s Day? From breakfast to brunch, and beyond, Melissa’s Produce is always there to provide us with the freshest seasonable produce: Cactus pear for a sweet coulis over tequila poached pears. Ripe organic peaches for a spicy hot wing glaze. Tropical passion fruits for a tart vinaigrette. Spiced Forelle pears for a fall pie. And who can Continue Reading...
Poached pears are of two worlds: Simple, yet complex. Humble, yet elegant. Modest, yet decadent. Something as unassuming as a pear can be transformed into something as graceful as any soufflé or as sophisticated as any croquembouche. A ripe pear on its own is always a satisfying and delicious snack, but why settle for “satisfying” when you can have a Continue Reading...
With the Super Bowl in the rear-view mirror, it is time to turn off football and turn on a sexy dessert. Valentine’s Day is upon us, but this recipe for Tequila Poached Pears with a Cactus Pear Coulis cannot be restrained to the short month of February. Poaching pears is a surprisingly easy affair and a delicious seductive treat. This Continue Reading...
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...
If you’re like me, the holidays can be a big sparkly, glittery blur. We made (and ate) our fair share of tamales and gained a pound or two, but before you take down that last string of Christmas lights remember that in many parts of the world the holidays are not over just yet. In Mexico, the big day for Continue Reading...
Cornbread is food for the soul and the cornerstone of Soul Food. Tex-Mex has made adding jalapeños, fresh corn kernels, and shredded cheese a popular accessory in the hearty bread. Cornbread in a skillet, or skillet bread, made with lard or bacon drippings can be bliss. If you want to forego the heart palpitations, bake it in the oven. The Continue Reading...
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...
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...
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...
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...
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...
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...
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...
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...
Sweet & Tart, just like me (or so I’ve heard). In early summer, berries are plentiful at farmers markets and local grocery stores. The warm weather also has us yearning for refreshing cocktails. Can you guess where we got our inspiration for this salad/dessert recipe? That’s right — Mojitos! The Mojito-inspired Summer Berry Salad tastes sweet from the strawberries and Continue Reading...
Recently we had a minor scare with both of our fathers and their hearts. One had to have a pacemaker inserted and the other was rushed to the hospital for chest pains. The enormity of the experience have Art and I rethinking our recipes for ourselves and loved ones. That was our inspiration to create a Heart Healthy Father’s Day Continue Reading...
Mother’s Day. A time of year to honor the gifts and love your mother has unselfishly offered you all these years. Latinofoodie would like to acknowledge our mothers — Norma Rodriguez and Cecilia Chavez — two powerful and loving women who gave their love unconditionally in a grand way to us. We’re lucky to still have Art’s mom around and Continue Reading...
Winter has come and gone and the warmer weather is hitting Southern California with a vengeance. On days like today where temperatures are reaching close to the 90s, I want to treat my family with a cool and refreshing snack. We created these new Creamy Mango-Chile Ice Pops with Nestlé® La Lechera®. The sweetness of the mango and condensed milk Continue Reading...
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...
The headline says it all! It’s National Margarita Day — time to break out the cocktail shaker. We have tamarindo candy and tamarindo paste. Why not a tamarindo margarita? The sweet and sour flavor of the tamarindo pairs wonderfully with Azuñia Tequila to create a flavorful cocktail. Go to the frozen section of your local market to see if they have the Continue Reading...
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...
I don’t know about you, but after feasting all through the holidays on tamales, pozole, pan dulce, and champurrado, my body craves lighter fare in the new year. I decided to look at some traditional Mexican dishes and figure out a way to make them healthier or lower the carb count in them. Here’s my version of a low-carb version Continue Reading...
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...
Disclosure: This post is sponsored by Society Culinaria on behalf of Cacique. All opinions and the recipe are my own. Thank you for supporting the brands we love. The other day I heard on the radio Jimmy Buffet’s famous song, “If you like Piña Coladas.” It’s one of those tunes where you know all of the words and the melody Continue Reading...
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...
IN A SEA OF MORE MAN BUNS AND BEARDS THAN WE’D EVER SEEN IN OUR LIVES, we discovered one of the best industry conferences in the country – the 14th Annual Tales of the Cocktail in New Orleans. This is THE premier professional cocktail festival. Azuñia Tequila flew us out to Louisiana to explore the city of New Orleans and Continue Reading...
You’ll discover there are a variety of ways Mexican cooks prepare frijoles/beans. They are a staple in my household and one of the best ways I like to prepare them are with bacon or salted pork, onions, tomatoes, garlic, and a pinch of cumin. Some folks call these Charro Beans. I learned how to make them this way from good Continue Reading...
The lazy days of summer are upon us. Time for dipping our toes into the pool, backyard grilling, and cooling off with sweet desserts like homemade ice cream or strawberry shortcakes, or both! There is something about strawberry shortcakes that takes me back to childhood. We had a strawberry field about two miles from our house and would stop by Continue Reading...
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...
Disclosure: This post is sponsored by Society Culinaria courtesy of Cacique, Inc. However all opinions are our own and the recipe ours, too. We thank you for supporting the brands we love and who help keep this blog alive. First things first – You can get this recipe on the Cacique website. Click here. Tired of the old Mexican standard Continue Reading...
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...
Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a Continue Reading...
Disclaimer: This is a paid post on behalf of Smart & Final. However, all opinions and ideas are our own, including this delicious recipe for Tropical Capirotada made with First Street® brands. Even though this weekend calls for rain, for most of the winter we’ve been enduring tropical-like weather in Los Angeles, with temps soaring to the high 80s and low 90s. Continue Reading...
In many parts of America, it’s soup weather. Living in sunny Southern California, we are often spoiled with sunshine but, and we can often feel robbed of legit soup weather. With increased rain on the horizon, there is an urgent rush to dish out some belly-warming soup in our home. We’ve partnered with Cacique, a local leader in fresh Mexican Continue Reading...
I know what some of you think when you saw the chile pepper featured in our Tomatillo Habanero Salsa. I get the same way when I see Habaneros. But, I am here to tell you, “Girl, don’t be scurred!” Trust me. In this recipe, the Habanero gently lifts the green tomatillos to a good place. The heat slowly rises from Continue Reading...
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...
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...
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...
“Baby, it’s cold outside.” I realize by this time of year that line has been overplayed on the radio and is as old and tired as your handmade ugly Christmas sweater. Here in Los Angeles, the temperatures have dropped below flip flops and shorts weather and in our home, that means warming up the kitchen with restorative winter soups. One Continue Reading...
Las Posadas is a special time of year for Latinos across the world. It’s a time to gather with friends, family, neighbors and co-workers, to share our love, faith and food. The word “posada” means “lodging,” and it’s signifies a time when Mary and Joseph were seeking shelter to give birth to Baby Jesus. The nine months of a pregnancy Continue Reading...
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SplendaHoliday #CollectiveBias It certainly is the most wonderful time of the year! Despite the warm weather and lack of snow in Southern California, the holidays are in full swing. To start off our 12 Days of Christmas, I made Polvorones, or Mexican Wedding Continue Reading...
Towards the end of summer, while Los Angeles was baking, I took a trip to Idaho. Yup, Idaho. The Idaho Potato Commission invited a group of bloggers and food professionals to experience the Idaho Potato Harvest firsthand. Short of driving a tractor, we got to tour farms and processing plants, we meet with some farmers, and even got to dig Continue Reading...
Jade88 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. Living in the city that gave birth to the kimchi taco, I’ve been fortunate enough to experience a wide array of good-to-great fusion foods, which often pairs unlikely Continue Reading...
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HoneyForHolidays #CollectiveBias There are so many people, places and events packed into the few weeks we call “The Holidays,” including Las Posadas. The modern-day celebration of Las Posadas is a sort of reenactment of Mary and Joseph going from inn to inn seeking Continue Reading...
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...
Well, it’s November 3rd, and Día de los Muertos has officially ended. But I have one more story to share. And it’s about my abuelita, Refugio. I shared this little story with my fellow food bloggers at the Nestlé headquarters for a festive Día de los Muertos celebration yesterday. My grandma could be an imposing figure, yet she yielded with Continue Reading...
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...
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...
Calabacitas are a traditional Mexican dish that has grown in popularity throughout the Southwest and embraces the warm flavors of zucchini, corn, and melted cheese. Over the summer, Art and I traveled through Arizona, and New Mexico and I tasted many dishes with roasted poblano peppers or rajas. Rajas are green chiles with onions sauteed in some fat — vegetable Continue Reading...
I embrace the end of summer for so many reasons. Living in Los Angeles, I am usually completely done with the heat waves that can last all the way through October. Climate change is real people. Yet, when I start seeing announcements at local grocery stores for Hatch roasting events, it signals to me that the days of unbearable heat Continue Reading...
While this post is part of a sponsored DIME Media and General Mills campaign, the views expressed are my own. For Latino families the table is where we spend time with loved ones, and celebrate cherished family traditions while creating new ones. Determining what to serve, and how to serve it is important for busy families, and the moms and Continue Reading...
This is part of a sponsored campaign with [ yellow tail ]. However, all opinions expressed are my own. I am disclosing this in accordance with the Federal Trade Commission Guidelines, 16 C.F.R Part 255. The long Labor Day Weekend is upon us and boy do we have a refreshing drink for you! [yellow tail] Sangria is a delicious mix Continue Reading...
The mark of good fried chicken, it has been said, is whether or not it is still good when eaten cold the next day. But then what? My cravings kept leaning towards cheesy fried chicken sandwiches with Latin twists, like spicy Hatch chile and chicharron crusts. It’s a staple now, a chicken dish I am happy to add to my Continue Reading...
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...
HERE’S THE STORY THAT WAS RECENTLY FEATURED ON KABC-TV. YOU CAN WATCH THE VIDEO AT THE END OF THIS ARTICLE. From panela cheese to tostones, mainstream grocery stores are now stocking the aisles and refrigerated/frozen sections with Latin food beyond the “Hispanic Aisle.” KABC-TV Lori Corbin interviewed LatinoFoodie recently to talk about how the size of the Hispanic population as Continue Reading...
This is part of a sponsored campaign with [ yellow tail ]. However all opinions expressed are my own. We are disclosing this in accordance with the Federal Trade Commission Guidelines, 16 C.F.R Part 255. What an incredible week of news we’ve had in the United States. Historic. And, now with the Fourth of July holiday in a few days, Continue Reading...
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...
With Father’s Day just a few days away, I wanted to do something special for my dad, since this is the first Father’s Day we would have spent together in six years. Unfortunately he will be leaving back to Colorado so he can spend it with his grandsons (we call our doggies Pork Chop and Chubby his grandchildren. We’re still Continue Reading...
Disclosure: This post is sponsored by Society Culinaria on behalf of Cacique. All opinions are our own. We thank you for supporting the brands that make LatinoFoodie possible! With iconic Dodger Dogs and cold brews in hand, we joined fellow food bloggers and the team from Cacique recently at Dodgers Stadium. It was our first live game of the season Continue Reading...
I’d like to take this moment to consider an ingredient so exotic to most and rare(ly purchased in this household), but so full of wonder and potential…I give you the plátano, or plantain. Unripe plantains are a starchy, less sweet version of bananas. The skin, thicker than a banana’s, comes in tropical green, but changes color as it ripens, to Continue Reading...
There are few things more refreshing than the clean, crisp bite of a summer salad. I’m talking about plain, fresh produce that is cut in bite sized pieces that you can eat with your hands in a park, at a ballgame or your own backyard…while taking turns running through a water sprinkler… in slow motion. Wait. We’re in a drought Continue Reading...
How do you celebrate the Day of the Battle of Puebla? Although not widely celebrated in Mexico, Cinco de Mayo has become a popular holiday in the United States thanks in part to beer and alcohol companies. What I do love about Cinco de Mayo is that people everywhere are enjoying delicious Mexican flavors. Much of the dishes served are Continue Reading...
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...
In Southern California, we’ve been behaving like its summer. T-shirts, shorts and flip-flops with trips to the beach or lounging by the pool with cold beer or blended margaritas. Sure the nights and Pacific Ocean can be a little chilly, but we are moving forward with summer and Mother Nature isn’t too apologetic about it. While most of the country Continue Reading...
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...
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...
I was this close (pinching fingers together) to becoming a baker. But the 2 a.m. start times quickly swayed me into a culinary tract in school. Still, those two baking courses at Le Cordon Bleu aroused within me a yearning to bake. The soft, fluffy sifted flour. The rich creamed butter. The yeasty smell of warm, fresh bread. Loaves. Cakes. Continue Reading...
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...
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...
There are times when people introduce me to friends as a “foodie” and I feel somewhat of an impostor. It happens especially when I think of my relationship and knowledge of ancient grains. Let’s face it, growing up the extent of grains served were Mexican rice, white rice and oatmeal. Even brown rice didn’t make it to the dinner table. Continue Reading...
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...
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...
In my quest to add more fiber to my diet, I’ve been looking at various dishes with legumes. I ran across an old recipe from a magazine that I had cut out YEARS AGO for Split Pea Soup with Ham. The soup’s texture becomes creamy from a slow cooking of about two hours. But, it’s the bacon and ham hock Continue Reading...
This is a compensated campaign in collaboration with Farmland® and Latina Bloggers Connect but all opinions are all my own. When Queso Fundido comes to the table bubbling hot, my eyes open wide and my mouth begins to water. It’s my automatic response to cheese. Top it off with crumbled pork sausage and I’m forgetting this dish is an appetizer. Continue Reading...
Ready for the Big Game? Super Bowl 2015 promises to be an exciting day for football fans across the country, especially those of us who are wrapped around the drama of #deflategate. Although I (Stephen) love watching football, Art’s a bigger fan of the ooey and gooey munchies. And beer. Oh, yeah, and the commercials. Did I mention beer? Whether Continue Reading...
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...
It’s finally cold…ish in California, so we get a chance to enjoy hot, steaming bowls of soups. All kinds of soups! Thick soups, thin soups, chunky soups, soups with tripe, bone-in short ribs and even grilled cheese croutons. What more, January also is designated #NationalSoupMonth, and we have your soup playbook right here with our top 3 Mexican comfort soups: Continue Reading...
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...
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...
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...
This is a compensated campaign in collaboration with BUSH’S Cocina Latina™ and Latina Bloggers Connect. Recipe, ideas and opinions are our own. We thank you for supporting the brands who help keep our blog alive. Days before Christmas my household becomes a flurry of activity from cookie decorating to wrapping of presents. As soon as I wake up it feels Continue Reading...
Gorditas mean “little fat ones” in Spanish, and during the holidays Santa may not be the only one who fits in that category. Calorie counting aside, gorditas are a great traditional Mexican dish that is made year round in Latino households. Cousin to the chalupa, sope, Salvadorean pupusa, and the Colombian/Venezuelan arepa, these corn meal cakes are typically flattened by Continue Reading...
Better than just a regular old sugar cookie. Galletas de Coco or Coconut Cookies bring a little bit of the Caribbean Islands to your kitchen. How does a furry, brown, hard shell ball when cracked open transform into yummy goodness? Yes, I just said the word yummy to describe these cookies because they are addictive. You can’t stop with just Continue Reading...
In our home, the holidays are not complete without chocolate: mole, tamales, champurrado and plenty of chocolate desserts. Despite our arsenal of flourless chocolate cake, chocoflan, chocolate sugar cookies, chocolate biscotti, and homemade chocolate mousse, there is always room for a little more chocolate decadence. This year we have made Brigaderios, or Brazilian-styled chocolate truffles. Typically, I would stick to Continue Reading...
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...
Our first dish using the leftover turkey we ventured into the world of soups. Not just any soup, but a turkey tortilla soup with a beautiful stock strutting layers of flavor from the roasted carcass, celery, carrots, and fresh sprigs of rosemary and lemon thyme. After straining and seasoning the broth to taste, I swear, I could drink the consommé Continue Reading...
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...
The slight 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 Continue Reading...
Thanksgiving dinner would not be complete without the stuffing. Whether you are stuffing your foul or serving the moist bread mixture alongside your bird, making your own stuffing for the holidays is easier than you think. In this recipe we cut up old cornbread into small cubes, but any day old bread will do. Simply cube your bread, spread on a Continue Reading...
When dreaming up recipes for the fall, our minds automatically go the old-faithful pumpkin. But, the earth offers so much more bounty during a season where the days grow colder and the night’s grow longer, and the leaves shift to shades of yellow and orange. Fall offers wonderfully hearty vegetables, such as turnips, celery root, carrots, Cauliflower, and potatoes. What Continue Reading...
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...
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...
I was not one of those kids cooking with my mama in the kitchen. She was the “master chef” and the kitchen was her domain. And, it still is today. Like most boys growing up, I always enjoyed my mom’s cooking and stories (really it was family chisme). Many years later I find myself classically trained in French cuisine and Continue Reading...
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. This past week my cousin, Nikki came to stay with us. I wanted to make sure we were stocked with all the essentials for her. Nikki is very special to me, a “Best Person” at my wedding last year and now she Continue Reading...
This is a sponsored post for Klondike Brands but all opinions are my own. Fall is here, and with it comes holiday entertaining. Skip the bland potatoes and be bold with these spicy spuds. This dish of ancho chile roasted Klondike Rose® potatoes can be made ahead of time and simply reheated before serving, making this an ideal casserole type recipe for dinner parties Continue Reading...
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...
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...
This is a sponsored post for Klondike Brands but all opinions are my own. Although mashed potatoes are a year-round favorite for many Latinos, this recipe is an Ecuadorian treat. This velvety Ecuadorian mashed potato dish, or molo, is usually made to celebrate religious holidays, but it is a new favorite in our home. We used creamy Klondike Goldust® for this molo. This Continue Reading...
This a sponsored post for Klondike Brands but all opinions are my own. In our home big meals often involve us squeezing in and passing around the tortillas and salsa as we sit/stand around the kitchen island. These very informal meals are usually breakfast. We have a dining room with a big table a few feet away, but the kitchen Continue Reading...
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...
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...
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone. With preseason underway, it’s time to suit up for a new season of football and tailgating. With football coursing through my husband’s veins, it’s important to have a game plan for entertaining and feeding hungry armchair quarterbacks. Lucky for me Sam’s Club has a Continue Reading...
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...
Eating a Mexican breakfast is probably one of my favorite meals of the day. You can go with something sweet and simple like pan dulce or something spicy and savory like Machaca con Huevos. The latter dish is a mixture of dried shredded beef, eggs, onions, tomatoes and chile peppers. In Mexico, there are a number of breakfast foods that Continue Reading...
Queso fresco, or “fresh cheese” in Spanish, is a soft Mexican cheese that is traditionally made with raw goats milk or a combination of goat and cow milk. Pasteurized versions of this cheese can be found in many markets throughout the country. The flavor profile of the cheese is milky with a slight salty-sour undertone. The mild cheese is not Continue Reading...
Right now ears of sweet corn are in abundance at grocery stores and farmers markets. We wanted to do something different and stumbled upon this dish in our research during the World Cup as we were looking for South American recipes. Popular among Venezuelans and Colombians, cachapas de jojoto are slightly lumpy corn pancakes that can be as large as Continue Reading...
I know this is a Latin food blog, but for those of you who know me, know that I am a baker at heart. I was over the moon to join a group of bloggers for a Wilton Candy Melts Dip & Drizzle Party. Wilton has been around for 85 years to help bake and decorate cakes, cupcakes, cookies, and more. Wilton Continue Reading...
A flesh sweet like honey and raisins. Skin soft and velvety. It’s fig season and we couldn’t be happier. The varieties of California figs that roll across our tables from about mid-May through December each year include Brown Turkey, Black Mission, Calimyrna and Kadota. We recently tasted an assortment of figs at an afternoon soiree presented by California Figs. We ate everything from tarts, figs Continue Reading...
It can be tough trying to find Latin desserts to replicate in our kitchen when many of the ingredients are not readily available to us. Luckily this recipe for Brazilian Guava Soufflé, or Suflê de Goiabada, calls for guava jam, which can be found in most markets these days. Yes, I said Soufflé. Relax, this recipe calls for 3 ingredients and about Continue Reading...
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...
Disclosure: This post is sponsored by Farmer John. The recipe and opinions are my own. It’s hard to know how my parents exactly influenced me, especially in adulthood. But this I know for sure. My mom and dad attended many weekend afternoon fundraisers in Pico Rivera called “tardeadas.” Tardeadas are an afternoon spent with good friends laughing, dancing, drinking and Continue Reading...
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...
Everyone should learn how to make pickled red onions, or how they call them in Spanish, “Escabeche.” Have you ever tried them? Go to your local taqueria and you’ll find these Yucatan-style pickled red onions. Magenta tinted, vinegary and slightly sweet, these pickled onions go with your tacos, tortas, enchiladas, huevos rancheros, quesadillas, carne asada, etc. I am not trying Continue Reading...
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...
Disclosure: Gallo Family Vineyards provided LatinoFoodie a bottle of Moscato wine in order to facilitate this post. However, all opinions are our own. Warm summer months call for cool summer wines, and nothing beats a glass of chilled Moscato wine. Moscato is a light-bodied and refreshingly sweet wine varietal that nobody will look twice at if you drop an ice Continue Reading...
Tomatillo, or “little tomato” in Spanish, is only related to the tomato by being in the nightshade family of flowering plants, but tomatillos are more closely related to ground-berries and Cape gooseberries. With that in mind, tomatillos like Cape gooseberries and Chinese lantern berries, have a paper-like husk which the berry grows into. The husk is easily removed and the Continue Reading...
*This is a sponsored post for Olive Garden’s Cucina Mia menu. All thoughts and opinions expressed are our own. Hosting friends and family can be an intimidating task. You primp and preen, tweak and tease, hustle and flow just to provide a fun atmosphere and a delicious meal, so that you and your guests can enjoy your time together around Continue Reading...
Today kicks-off the 2014 FIFA World Cup and what better way to start the worldwide celebration than with a delicious and classic Brazilian cocktail — the Caipirinha. The sugar cane rum, Cachaca, is mixed with a lime and some sugar and poured over ice. Super easy and tasty! Brazilian Caipirinha Yields 1 cocktail Ingredients: 1 lime, quartered 4 oz. Cachaça Continue Reading...
Cajeta (pronounced cah-heh-tah) is a silky smooth Mexican caramel similar to dulce de leche. The one big difference, and the thing that sets cajeta apart from regular caramel and dulce de leche is the type of milk used. Most traditional caramels use cow’s milk, while cajeta is made from goat’s milk, or even from half goat’s milk and half cow’s Continue Reading...
This week marks the third anniversary of the LatinoFoodie blog. We looked back and found our top 3 posts to share with you. It feels amazing to turn one of our life’s passion into a hobby and now a source of pride, like watching a chocolate souffle perfectly rise in the oven. Chicken mole, chorizo con papas, chile verde stuffed Continue Reading...
Heaven. That’s how I felt when I sipped the watermelon agua fresca today. The drink is so refreshing, sweet, and brings a smile to my face every time. Beautiful in color and taste, Aguas frescas are a refreshing beverage and mostly found in Mexico, Central America, the Caribbean and the southwest of the United States. Some of the more common Continue Reading...
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...
I had been reading about local chefs and restaurants serving fruit-infused tequilas and mescals and immediately started to think about how I can use that flavor in a dessert. That was the inspiration for this Tequila Roasted Mango Fool Dessert. A fruit fool (or foole) is a traditional English dessert made with custard and pureed stewed fruit. Modern versions skip the Continue Reading...
California pepper fig salsa spears. Quinoa salad with roasted cauliflower and figs. Mission figs sausage sliders. Grilled cheese with fig-onion jam. Griddled fig and prosciutto. Filet mignon with spiced fig Not Ketchup. Lamb daube with orange zest and California Figs. Hot damn! Clarissa Dickson Wright, of Two Fat Ladies fame, wrote, “I’m often in a situation that I have to Continue Reading...
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...
One of the most beloved desserts to eat during the Lenten season is Capirotada. It was brought over by the Spaniards and quite possibly had its roots in Roman cuisine (remember that Spain was part of the Roman Empire), but it seems Mexican home cooks have perfected Capirotada, especially since it has so many variants, depending on the region where the cook Continue Reading...
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...
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...
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...
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...
UPDATE: Contest is now closed. We finally had our Julia Child moment as we prepared lobster two ways to celebrate Red Lobster’s #BestLobsterFest happening now until April 13, 2014. The restaurant chain sent us four, live, one-and-a-half pound lobsters, allowing us to experiment with different recipes. Did I mention these lobsters were LIVE? While we enjoyed preparing our own dueling Continue Reading...
Being a professional cook has meant coming home reeking of onions and garlic on an almost daily basis. Sometimes flaking off fish scales or peeling off an octopus tentacle or two. And while I do not mind much when I have to shake off thin slices of prosciutto after a deli slicer “incident,” sometimes I really enjoy simple, easy home Continue Reading...
My mama once told me that if I had been born eight hours earlier, my name might have been “Patrick.” Eight hours earlier and I would have been born on St. Patrick’s Day. Not that there is anything wrong with the name Patrick, but I could have gone through life as “Pat.” Despite those eight hours, I have had many Continue Reading...
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...
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...
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...
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...
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...
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...
Diageo World Class Bartender of the Year David Rios from Spain shares tips for creating a perfect holiday punch to celebrate with family and friends Special gatherings call for special beverages and nothing makes a party more festive than punch. A New Year’s Eve punch satisfies your guests, relieves some party planning stress and saves you time and money. David Continue Reading...
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...
This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are our own. Who remembers that old disco tune, “Another Cha Cha” from Santa Esmeralda? This holiday season Art and I are getting our cha cha on with a new drink – Horchata. Every holiday party needs a great Continue Reading...
Lifting a lyric from The Sound of Music, “These are a few of my favorite things!” Mexican Wedding Cookies crumble and the powder sugar makes a mess, but they are oh so good, especially with cafecito or Mexican hot chocolate. This recipe uses pecans, but I’ve also made them with walnuts or almonds. The small, white snow ball cookies are Continue Reading...
With Thanksgiving, Hanukkah, Christmas, New Year’s, and everything in-between, it’s easy for anybody to feel the overwhelming flush of despair in the kitchen and give in to store bought sides for that first, next, and last holiday potluck. Here is a quick and simple savory side dish. The blanched asparagus will maintain their snap and vibrant color while the spicy mustard Continue Reading...
Love this time of year, when we immerse ourselves in mulling spices, squashes, pomegranates, persimmons, and pears! Let me introduce you to the Forelle pears. The light green pears with red freckles are an heirloom variety with roots in Germany. Lucky for us, we can get these little pears from farms in the Northwest from October through March. Or, Continue Reading...
This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own. Who doesn’t need a boost of energy during the upcoming hectic holidays? Rather than picking up a can of soda or downing a glass of wine, take five minutes to make this delicious, creamy Café Tres Continue Reading...
I absolutely love the holidays, just hate all the carb-loaded foods I inhale, from cookies, tortillas, potatoes, dinner rolls, pan dulce, and sugar-laden dessert after dessert. Don’t even get me started on the egg nog! The Mashed Cauliflower with Roasted Garlic is creamy, smooth, and rich in flavor with roasted garlic, cream cheese and fresh rosemary. Creamy Low Carb Mashed Continue Reading...
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...
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...
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...
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...
The combination of apricots and vanilla will always remind me of the warm, poached apricots and saffron dessert recipe I got from a publication on Ferran Adria of elBulli — yeah, that Ferran, you know the Godfather of gastronomic cuisine in Spain. In this recipe, pure Madagascar Vanilla extract perfumes the cake with a delicate floral spiciness, while the toasted Continue Reading...
It has taken many years of behind-the-scenes work for Bill Esparza of Street Gourmet LA to plan and create the first-ever “Tacolandia” Sunday, June 23 at the Hollywood Palladium (the event is sold out). Presented by L.A. Weekly and curated by Esparza, more than 30 food vendors, some as even far away as Baja, Calif., are bringing their “A” game Continue Reading...
By popular demand, here it is! The Rubik’s Cube Salad I posted on Facebook a few days ago. Now, I fussed over whether to write a post because this little salad does not really have a “recipe” with measurements, other than the measurements I used to cut and stack the fruit and cheese. But, it is a creative way to impress Continue Reading...
What do you do with your loquats? Have you ever seen the fruit? If you live in Southern California, you merely need to look out of your kitchen window to know that loquat season is here. Loquat? Yup folks, we live among these small, yellow, egg-shaped fruit. Before last spring, I had never seen one. I guess I wasn’t paying Continue Reading...
Happy Teacher Appreciation Week! Educators have done much for us and continue to do much for the children of our communities. Take a moment and say thanks to one or all of the teachers in your life. This year, skip giving an apple to the teacher and get creative by baking this warm, spiced, sweet apple tart with a buttery pastry. The tropical twist of Continue Reading...
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...
Pan de elote can be good, but corn pound cake can be divine. We recently had a small dinner party where corn was the focal point of our menu. With a traditional Elote en Vaso, or Corn in a Cup, as an appetizer, our green chile stuffed poblano peppers with a sweet nutmeg-spiced corn sauce as the entrée, and this Continue Reading...
Here’s my Easter story: When I was about seven-years-old my mom thought it’d be a smart idea to hide the Easter eggs in the backyard before the family trotted off to church. All throughout mass I fidgeted, anxious to get home for the annual egg hunt. When we got home I got my empty egg carton and stood by the backdoor Continue Reading...
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...
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...
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...
This tomato bisque recipe is luscious, velvety, and will hit the spot every time. A few friends have commented that they “don’t like” tomato soup. Stephen was the same way. Yet, he found the creaminess and flavors of butter and bacon in this bisque changed his mind. Where tomato soup is thin and watery, this bisque is thick enough to “chew” in your Continue Reading...
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...
Art and I absolutely love the tropical, sweet tartness of passion fruit. We found this recipe in the new cookbook “50 Best Plants on the Planet,” by Chef Cathy Thomas and Melissa’s Produce. The dressing has chipotle chile in it. Chipotle chiles are ripe jalapeños that have been dried and smoked. The spicy kick from the chile will bring back Continue Reading...
Editor’s Note: We cannot say enough how honored we are to have recipe developer and food editor to some of best and brightest chefs in the world share exclusively with LatinoFoodie readers her pan dulce recipe. I had the opportunity to work with Rochelle Palermo during and after culinary school. At this point Rochelle has tested, written, and developed recipes Continue Reading...
While all my friends were scarfing chicken wings and carne asada nachos watching the NFL championship games on Sunday, I was being schooled by some top celebrity chefs. Greek-American culinary star Michael Psilakis showed us how to make a gyro spice of cumin, coriander, yellow mustard seed, cloves, black cardamom, fennel and cinnamon. America’s premier wine and spirits celebrity Michael Green humurously told Continue Reading...
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...
Mexican hot chocolate or Champurrado? Believe it or not, growing up that was a major decision for me. I preferred Mexican hot chocolate as I was always leery from the thickness of Champurrado. Oh, how times have changed. And, on holidays like Diá de los Reyes (Three Kings Day) celebrated on January 6, Champurrado is a great companion to the Continue Reading...
Biscotti? On LatinoFoodie? Sure! This twice baked Italian bread is perfect for any time of the year, but they are especially suited to holiday gift giving. For the second year in a row we baked off dozens of scrumptious biscotti as gifts to our friends and family. The Italian cookie is ideal for packing and shipping off. If you are feeling Continue Reading...
During the holidays we make a lot of pinto beans for our tamale dinners. I always freeze the left-overs for future use like when I am looking for appetizers to serve our New Year’s Eve guests. The fried platano cups have the flavor, weight and heartiness of a fried potato skin. You can find these, plus the queso cotija and Continue Reading...
Making buñuelos during the holidays warms up the kitchen and home perfectly. What I like about the soft doughy pillows is how they fluff up when you fry them. Don’t worry about the shape. It is not worth fretting about, believe me. At first I tried to make them perfectly round, but quickly gave up. There are bigger things to worry about during the Continue Reading...
These dense, moist treats are irresistible. Wrapped in a pretty box, they make a great gift, too. We recently served these at a holiday party and people gobbled them up. Like the headline reads, don’t skimp on the booze. You want these little balls to be potent. Chocolate Walnut Rum Balls Makes about 40 Ingredients 1 cup semisweet chocolate chips Continue Reading...
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...
Sometimes the simplest things bring me joy in the kitchen. One of them for sure is my personal recipe box. Memories of good times or loved ones come to mind as I go through 3×5” cards. Each card is adorned with handwritten notes of family treasured recipes or ones I had cut and pasted from some of my favorite cooking magazines. Continue Reading...
Calabaza en Tacha or candied pumpkin is a popular dessert during the holidays for many Latino families. The sweet aroma from the pumpkin, brown sugar and cinnamon while baking in the oven permeates the entire home of its goodness. It’s a great way to use up the pumpkin you had from Halloween and enjoy the harvest. The following recipe and Continue Reading...
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...
As you’re throwing together your menu for a wicked Halloween party, don’t forget the Sangrita. We’re not talking about the wine and fruit drink. No, Sangrita is a traditional Mexican drink served with high-end tequilas. Unfortunately, it is not as widely known in the United States. It does not contain alcohol, but rather it is a simple mix of juices and spices Continue Reading...
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...
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...
As diverse as the U.S. Latino community, so, too, are the recipes for sofrito. Whether you are from Cuba, Mexico or Colombia, every country and region has its own version of sofrito, one of the basic flavor foundations for many traditional Latin dishes. And, if you ask anyone from those countries about who has the best sofrito, well, you know Continue Reading...
Sending your kids to bed early with a glass of milk may help them to be more awake and alert the following morning, so we hear from the California Milk Processor Board. To heck with the kids, a restful night’s sleep is what we ALL need to tackle, and conquer the day. So why not enjoy some homemade cookies with Continue Reading...
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...
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...
With the sun beating down our house with its Southwestern exposure, it seemed there would not be any time to make dessert for dinner. But the ripe blueberries nesting in the refrigerator, graciously provided by the U.S. Highbush Blueberry Council, were begging to be eaten, and I decided on a cool, frosty treat for dessert. With the kitchen on the top Continue Reading...
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...
California strawberry peak season is officially here and last night Art and I had an opportunity to sample all of the red berry’s deliciousness. Thanks to our good friend Yolanda Machado from Sassy Mama in LA and the California Strawberry Commission for inviting us! Did you know that eighty-eight percent of the strawberries in the United States are grown in California by more than Continue Reading...
Today is National Tequila Day, a wonderful reminder to enjoy a tequila beverage. Sure it is mid-week, but who cares?! A margarita would pair nicely with your Taco Tuesday menu for dinner tonight. Here’s a margarita recipe we featured a while back that is sure to get you singing to Chente tonight. Grapefruit Margarita Yields 2 cocktails Ingredients: Wedge of lime Continue Reading...
With the temperature rising, it is getting harder to stay in the kitchen for any length of time. The blazing sun fills our LatinoFoodie kitchen with its warmth to the point of broiling our potted house plants. The doggies pant for relief as the kids slowly disintegrate into the couch. Just because the heat threatens to cook your brains doesn’t mean you Continue Reading...
Beyond the fireworks, Fourth of July brings wonderful memories of childhood. One of my favorite side dishes included grilled corn on the cob. Today, some of our gringo friends look in bewilderment when they see us eat corn on the cob with all of the Mexican-style fixings. We roll the ears in melted butter, then spread a good dollop of mayonnaise and sprinkle with cotija cheese, Continue Reading...
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...
We were recently asked to create a recipe using avocados from Mexico. Below is one of our favorite shrimp cocktail recipes that has just the right amount of heat and zest. Here’s a snippet of information that our contributing writer Norma Vega posted a few months back about the delectable avocado: Yet another fruit from the Americas! First the sinful Continue Reading...
There are some who see Cinco de Mayo as somewhat of a joke because they feel their culture is being exploited by U.S. beer and alcohol companies. I see it a bit differently and let me explain why. You see, I grew up in Pico Rivera, Calif., a mostly working, middle-class, Mexican-American community that commemorated the holiday with parades down the main Continue Reading...
Calabicitas (zucchini) are fantastic on the grill or cooked with a creamy white cheese and corn in a delicate chicken broth. However, we wanted to honor National Zucchini Bread Day by using the calabacita in a delicious loaf. We know that to a diabetic, dietary constraints are a constant concern. Latinos continue to get hit hard with the chronic disease. This zucchini Continue Reading...
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...
Confetti eggs. Jelly beans. Easter Baskets. It’s a fun time this week for the family to enjoy yummy goodies while being thankful for their blessings. These nifty Easter egg nests are made with rice krispies. The gooey, marshmallow mixture makes a perfect dessert to take to the park for your family picnic. Best of all, they are easy to make and easier on the family Continue Reading...
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...
First, who doesn’t love capirotada? Piloncillo melted into a thick syrup, layers of raisins, nuts, and cheese all being soaked up by bolillo bread. Seriously, what’s not to like? But after making capirotada over the weekend, we were looking at the left over ingredients hanging around our pantry. We swear they were crying to us saying, “Please! Use me to Continue Reading...
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...
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...
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?...
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...
LatinoFoodie hosted its first “My Foodie Valentine” at our home with a special five course tasting menu inspired by Nestlé products. Nestlé Kitchens graciously underwrote the cost for the Tasting. We invited a small group of friends, family and fellow food and wine bloggers to spend a Sunday evening sharing love, laughter, and good food and wine. Make sure to Continue Reading...
Valentine’s Day is upon us! It’s not too late to surprise your love bug with this red velvet cake. It has some spice but it’s not hot. The chili powder adds a unique layer of flavor. We made this cake for our My Foodie Valentine Tasting with help from the Nestle Kitchens. ...
I heart sugar cookies and these soft pillows of sugary goodness are not just for Christmas. These cookies are so easy and yummy you’ll never use another recipe again. Using orange zest is what gives this cookie an extra special flavor. The best part about sugar cookies is decorating them. Grab your kids and let them have some fun with Continue Reading...
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...
February is National Chocolate Month and what better way to enjoy a dessert without all the guilt than with a Mexican Chocolate Tofu Pudding. MEXICAN CHOCOLATE TOFU PUDDING Makes 4 servings Ingredients: 1 package (12 oz.) silken tofu 2/3 cup (about 1 tablet) Mexican chocolate, finely grated in a food processor (if you don’t have a food processor, use a Continue Reading...
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...
Before your guests arrive and before the big countdown, mix up a batch of our special New Year’s Coquito. We got this recipe from an old colleague who says she got it from her Puerto Rican grandmother. We thought, “Hot damn, it must be good.” And, sure enough, it was delicious! ...
As part of reviving the holiday traditions that have defined our families and communities for years, LatinoFoodie set out to make tamales this season with a sweet twist. Earlier in the month, we gathered with our primas and primos for a family tamale making party. There’s nothing better than several generations coming together sharing stories of times past and laughing Continue Reading...
For most of us, pumpkin is something we only cook with at Thanksgiving so make it count. While pumpkin pies and cheesecakes may be yummy, this year do not limit yourself. Pumpkin biscotti or scones? Maybe pumpkin & Mexican hot chocolate? Pumpkin cinnamon rolls? How about this recipe for Spiced Pumpkin Muffins? The spices will help flavor your muffins, and Continue Reading...
Growing up in El Paso, as I did, the only time I ate cabbage was as a garnish for pozole or in overly sweet coleslaw. Red cabbage…olvida te! I never got the chance to appreciate cabbage, or even taste the red stuff. In culinary school I made my first dish with red cabbage: coleslaw. Not terribly exciting. When I got Continue Reading...
Día de los Muertos brings back many fond childhood memories for me — from the making of sugar skulls to the annual bus ride to Evergreen Cemetery in East Los Angeles for the night time procession. Sometimes, when people of other cultures hear for the first time about the celebration of the Day of the Dead, they mistakenly think it Continue Reading...
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...
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...
Nescafé Clásico invited LatinoFoodie and a handful of other local food bloggers to breakfast on Monday, August 15, to introduce them to Latin dance sensation, Javier “Poty” Castillo, director of choreography for leading reality television dance show, Mira Quien Baila. He is touring the country promoting the instant coffee’s “Celebra Nuestro Ritmo” campaign. ...
Strawberry Icebox Pie Okay LatinoFoodie Nation, I love to bake, but I’ll be honest with you: I’m still learning the science of baking. Make no mistake, the temperature of your kitchen, the moisture in the air and the type of flour used all determine the outcome of your final product. So the highly anticipated oohs, and ahhhs, can quickly turn Continue Reading...
I can’t even begin to tell you how an ice cold Michelada has rescued me. It’s 11 a.m. on a Saturday morning. My eyes burn, stomach turns and even my teeth hurt. The only audible sound is the leaf blower from my neighbor’s gardener. Anything past 2 a.m. is a blur. Slowly, I crawl out of bed to wake up friends who Continue Reading...
I love to bake, but the last place I want to be in this heat is baking in a hot kitchen. But I still gotta eat dessert, right? The time of year when the leather bar stools at your breakfast bar brand your derriere, it is time to reconsider those “no-bake” dessert lists that crop up every time the temperature rises. We could do Continue Reading...
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...
With the delectable fruit drooping from trees, we’d be fools to let avocados go to waste this season. The simplest thing to do would be to make vats of guacamole and buy Costco-sized bags of tortilla chips and go to town…with a few of your closest friends of course. But to change it up this summer, we’ve dug up a Continue Reading...
*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...
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...
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...
I have a good friend who always says, “It’s happy hour somewhere in the world.” LatinoFoodie loves that care-free spirit. When all the work is done and you’ve braved the traffic home, there’s nothing better than to kick off your shoes (or heels) and enjoy a tasty libation. It’s Memorial Day Weekend. Time to relax and enjoy. We are featuring an easy to Continue Reading...
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...
Memorial Day is the grilling gateway to the summer with fresh fruits & vegetables to grill all summer long…but it all starts here with corn. While you’re busy packing up the beach chairs for a day on the sand, or loading your ice chest with cooling libations for a backyard Memorial Day celebration, don’t forget the corn! ...
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...