By Bren Herrera | 05/26/2010 - 17:15
When it comes to making flan and using the pressure cooker to make mean, savory meals, I have it mastered. But, I have to admit, there are still a few cooking methods that have me stumped. I used to think grilling was one of them. For the longest, it was almost another language to me. You know how we, as women, think: That’s for the guys to handle—turning on the gas, lighting up the fire, brushing the food, shuffling hot charcoal, etc.
By Bren Herrera | 05/26/2010 - 16:29
Memorial Day weekend kicks off grilling season! But if you don’t have a huge backyard (or a park nearby!) that gives you open space for firing up a monster grill, don't worry. Our food columnist Bren Herrera has the tools and tips you’ll need to get started right in your home.
By Verky Arcos | 05/21/2010 - 14:38
Gastronomy has become the new craze in the US within the past several years, and food & wine festivals have been popping up everywhere on the map. So it's surprising that as much of a "foodie" culture that we are, there has never been a legit prominent festival of celebrating Latin cuisine. I mean, what better way to celebrate and showcase Latin culture than by way of food, drinks and music?
By Mariela Rosario | 05/19/2010 - 17:00
Yes, we have the menu! Renowned Chicago Chef Rick Bayless has been tapped by the First family to prepare the meal for the administration's second official state dinner. The White House will host Mexican President Felipe Calderon and first lady Margarita Zavala, so Chef Bayless, known for his superb Mexican dishes and a favorite of the Obamas, was a logical choice.
By Bren Herrera | 05/18/2010 - 08:00
I’ve always loved red snapper, especially at Thai restaurants. Haven’t had it in a while, but it’s the one thing I love to order every other visit. Cuban and Latin Americans eat pargo any kind of way, but I don’t remember my mother ever really making it. Short of recently seeing it prepared in avocado in a Cuban cookbook, I had kind of “back-burnered” it from my top culinary choices.
By Bren Herrera | 05/11/2010 - 08:00
If you don’t walk away from this food column learning anything, please take in all the wonderful things about sofrito! It’ll end every argument you may have regarding the basic flavoring methods for Latin cuisine!
Growing up, there were two things my mother reiterated: “Stay out of the kitchen when I’m cooking beans in the pressure cooker, and don’t forget to make the sofrito!”
By Bren Herrera | 05/05/2010 - 16:17
Today is a good day to celebrate Mexicans and their contributions to this country! With all that’s going on in Arizona (against all Latinos) Cinco de Mayo couldn’t have come at a better time.
To that end, let’s talk about some of Mexico’s beloved indigenous foods and spirits. Tequila, for starters, made from the agave plant, is usually the liquor of choice. And then there are Margaritas—tons and tons of Margaritas.
And what about guac?
By Elayne Fluker | 05/04/2010 - 16:30
Buzzed about chef Bren Herrera grew up in a very Latin home—speaking mostly Spanish with her family. Born in Havana, Cuba, and raised in the suburbs of DC, Bren realized at an early age she wanted to entertain people and that she had a love and a natural talent for cooking. She started mirroring her mother in the kitchen when she was only 8, and her first job as a teen was waiting tables at a Latin restaurant in the Washington, DC area.
By Mariela Rosario | 03/18/2010 - 18:00
Gorgeous Chef Marcela Valladolid is the Food Network's latest cooking star! With a new show entitled Mexican Made Easy, and a fantastic cookbook, Fresh Mexico out in book stores now, the fashion-plate, chef, mother and TV personality is at the top of the world. We chatted with Marcela about how she got into the business of cooking and how she keeps it sexy and sabroso in the kitchen.
How did you get into cooking? What made you decide to become a chef?
By Diana Delatorre | 02/05/2010 - 17:07
Early in his career, chef Jose Andres trained at the legendary El Bulli under none other than the famed Ferran Adria. Hearing the announcement that El Bulli will close for the next two years, I felt wistful for a taste of Spain and a bit depressed that I may never have the chance to eat at one of the world's best restaurants. Luckily, I found just the remedy with Andres's Tapas: A Taste of Spain in America.