Recipes

 
Belize Fry Jacks
Latin Recipe of the Week: Fry Jacks
By Samantha Leal | 01/18/2013 - 14:28

These fritters can be eaten morning, noon or night! The recipe comes from Flavors of Belize: The Cookbook


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Latin Recipe of the Week: Belizean Lemon Pie
Latin Recipe of the Week: Belizean Lemon Pie
By Samantha Leal | 01/11/2013 - 14:37

This delicious lemon pie recipe comes from Flavors of Belize: The Cookbook. Try it -- you'll love it!


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Puerco Pibil
Latin Recipe of the Week: Puerco Pibil
By Samantha Leal | 12/07/2012 - 15:33

Puerco pibil, or cochinita pibil, is a slow-roasted pork dish. Cochinita (small pig) pibil (to bury) literally translates to ‘buried whole suckling pig’. Traditionally, you should marinate the pork in the same manner as described but cook the whole pig wrapped in banana leaves underground with fire wood and hot stones for hours until tender. Recipe courtesy of Flavors of Belize: The Cookbook and Chef Sean Kuylen.


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8 Holiday Recipes
8 Holiday Recipes Every Latina Should Know
By Stacey Rivera | 12/03/2012 - 15:26

We know, no recipe will ever taste exactly like abuela’s Christmas cooking. And while it may not be Christmas to you without natillas, some other Latinas may not even know what that is. Here, we give you eight basic holiday recipes from all over Latin America that every Latina should know. Share your family spin on these recipes in the comments section.


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Latin Recipe of the Week: Delicioso Holiday Stuffing
Latin Recipe of the Week: Delicioso Holiday Stuffing
By Latina Staff | 11/30/2012 - 16:53

Developed by Vangie Soza of Muy Bueno Cookbook: "When I started making stuffing I was just 13 years old. I began with helping my older sisters by doing all the chopping. Over the years I changed some of the ingredients and finally came up with this recipe. Having made this recipe for years, it is engrained in my memory. Mi mama loved my stuffing and so do my children and grandchildren. I usually double this recipe to give some away to neighbors or anyone else who doesn’t cook at Thanksgiving; I usually include all the other fixings and a homemade pumpkin pie. They are always so grateful; the smiles on their faces warm my heart."

 


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Sopa de Calabaza - Pumpkin and Butternut Squash Soup
Latin Recipe of the Week: Sopa de Calabaza
By Samantha Leal | 11/09/2012 - 21:20

This delicious soup from Ronaldo's Cocina is perfect for the fall season. Get cooking! 

This recipe comes from chef Ronaldo Linares, Executive Chef of Martino's Cuban restaurant in Somerville, NJ who has appeared on BBC America's Chef Race and Food Network's Chopped.


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Cafe Bustelo Coffee
Dear Dad: My Café Con Leche Will Never Be As Good As Yours
By Laura Elizabeth Hernandez | 11/09/2012 - 09:27

Growing up, Café con Leche played an important role in my daily life. I can’t recall the first time I had coffee, but I do remember I was very young. Drinking coffee became a daily part of my life and one that I could not bear to go without. 


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Abuelita, Mexican Hot Chocolate
6 Warm Drinks For Cold Weather
By Valerie Tejeda | 10/24/2012 - 16:00

There is nothing like a nice, hot drink on a chilly day. The problem is many of us get stuck in a “drink” rut, and are unable to get out of our comfort zone. Time to shake things up a bit with these six warm beverages you’ll love.


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Pumpkin Flan
Spice Up Your Food With Pumpkin
By Valerie Tejeda | 10/08/2012 - 14:00

One of the best things about fall is pumpkins are in season! Besides being a popular item for decor, pumpkin is also a delicious food. This nutritious vegetable is full of vitamin A, which is good for your skin and your respiratory system. Here are five easy ways to add pumpkin to some of your favorite foods. 


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Chile Corado Sauce from Chef Aaron Sanchez
Aaron Sanchez's Chile Colorado Sauce
By Latina Staff | 10/03/2012 - 10:40

In the north of Mexico, where I’m from, chunks of luscious braised pork wade in ruddy sauce. If the pot was big enough, I swear I’d jump right in. This is my soul food. This is carne con chile Colorado

And no, it’s not from the state of Colorado. Colorado basically means “red” in Spanish, as in the color imparted by chiles like guajilos and anchos.  When I was ittle and my mom would make this dish, the house would have this unbelievable aroma of tomatoes and tomatillos, garlic and onions, all charring on a comal. This more than anything else, my mom always says, is the smell of a Mexican kitchen.

You see this basic combination of ingredients in various forms throughout the country, from that mind-blowing pork to the marinade for thin slices of beef browning over charcoal in the street markets of Oaxaca, to big pots of pozole, the hominy stew that’s the world’s greatest hangover cure. But my Chile Colorado Sauce distills the flavors into a puree that you can turn into multiple dishes. It’s a beautiful thing: a little tangy from the tomatillos, a touch sweet from the tomatoes and onions, and packed with flavor (not heat) from the ancho and guajillo chiles. And making it fills your kitchen with the same awesome smells I was blessed to experience growing up.


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