Latina Food, Latino Cuisine, Hispanic Cuisines, Latin-American Foods

Leaders of the Latin Food Revolution

Leaders of the Latin Food Revolution

By Damarys Ocaña Perez | 11/10/2010 - 16:20 | 0 Comments

Latino food has always been a big hit in the U.S., but it has never been as huge as it is now! With the U.S. Latino population standing at 40 million strong, more and more Latino chefs are opening their own restaurants, starring in TV shows and publishing great cookbooks. Want to know who our top chefs are, or how the Nuevo Latino cuisine explosion began?

Here are...

Flanboyant Eats: A Spooktacular Pumpkin Flan Recipe
Bren Herrera

Flanboyant Eats with Bren: A Spooktacular Pumpkin Flan Recipe

By Bren Herrera | 10/27/2010 - 16:00 | 4 Comments

Pumpkin Flan Recipe

While savory meals keep the heart warm and the stomach satisfied, there is nothing like finishing up your evening with a luscious dessert. When it comes to pumpkin, the best dessert to highlight is the famous Latin flan! 

The flavors of the smooth pumpkin, cinnamon and nutmeg come together for the perfect fall...

Q & A: 2 Star Michelin Chef Cesar Ramirez of Brooklyn Fare

Q & A with 2 Star Michelin Chef Cesar Ramirez of Brooklyn Fare

By Verky Arcos | 10/26/2010 - 18:00 | 2 Comments

The hottest table in New York City belongs to Mexican-born chef Cesar Ramirez, formerly the Executive Chef of famed restaurant Bouley. Ramirez, 40, was recently awarded two Michelin Stars for his 18-seat chef’s table at Brooklyn Fare—as if it wasn’t already tough to get a reservation! Getting awarded any stars in the Michelin Guide is a...

WATCH: Mexico Builds the World's Largest Enchilada
AP Photo/Marco Ugarte

WATCH: Mexico Builds the World's Largest Enchilada

By Mariela Rosario | 10/19/2010 - 10:10 | 0 Comments

Residents of Iztapalapa, Mexico just landed a Guinness World Record by building the globe's largest enchilada. They broke the record with a 230-feet long rolled corn tortilla enchilada, with fillings that weighed in at one ton. It was stuffed with everything from onions, serrano chilis, tomatillos and avocado to a variety of salsas. Yum, we...

Favorite Fall Recipe: Spicy Butternut Squash Puree
Bren Herrera

Flanboyant Eats Favorite Fall Recipe: Spicy Butternut Squash Puree

By Bren Herrera | 09/24/2010 - 10:00 | 1 Comment

Fall is my favorite season. Some really delicious vegetables are readily available and it’s the perfect time to go to farmer’s markets to pick the freshest and ripest ingredients. In my parent's house, we grew up eating butternut squash, or calabaza a LOT. It was mostly made into mashes, but on some occasions, mami would would roast them and season them with...

Mexico Food

Two Dueling Sandwiches and One Delicious Drink from Mexico!

By Wendy G. Ramunno | 09/16/2010 - 14:00 | 0 Comments

The Mexican Torta and Cemita are savory, rich—and  worth ditching your diet for.

Chorizo-potato torta

1            lb. Yukon Gold potatoes, peeled and diced small

5            oz. fresh Mexican...

Flanboyant Eats with Bren: Hello Fall! A Soup to Welcome the Season!
Bren Herrera

Flanboyant Eats with Bren: Hello Fall! The Perfect Seasonal Soup

By Bren Herrera | 09/14/2010 - 15:15 | 0 Comments

Fall is just about here and the leaves aren't the only things that change with the new season. Our diet changes too!

While it may seem a bit premature, hot soup is one of the first delightful treats of the season. It's the perfect comfort food and any bit of time devoted to making it is well worth it. I recently received a few recipe cards, one of them was for a...

Flanboyant Eats with Bren Herrera: The Secret to a Simple Kidney Bean Salad
Bren Herrera

Flanboyant Eats with Bren: The Secret to a Simple Kidney Bean Salad

By Bren Herrera | 09/09/2010 - 11:15 | 0 Comments

Beans are a huge staple in Latin American cuisine. In guizado, potaje, or even refried in traditional Mexican dishes—they're tasty, healthy and a great source of protein.

For a soiree I hosted some time ago, I had a good Latina friend make a red bean salad. I wasn't expecting much—after all you can use canned beans! But, between the crunch of the green pepper, the...

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