Latina Food, Latino Cuisine, Hispanic Cuisines, Latin-American Foods
By Fox News Latino | 11/11/2010 - 17:00
Republicans are still savoring their midterm election triumph, but some immigration hard liners are already gearing up to protest any comprehensive immigration reform bill that would give a path to citizenship for people living in the United States illegally.
By Damarys Ocaña Perez | 11/10/2010 - 15:20
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 the new faces—and some familiar ones—at the forefront of the next Latino food revolution.
By Bren Herrera | 10/27/2010 - 16:00
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 treat.
By Verky Arcos | 10/26/2010 - 18:00
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 huge deal. It’s the oldest and most respected guide to fine dining in the world. With a tough rating system of one to three stars, many chefs strive their entire careers to be awarded just one.
By Mariela Rosario | 10/19/2010 - 10:10
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're getting hungry just thinking about it!
By Bren Herrera | 09/24/2010 - 10:00
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 incredible herbs and spices.
By Wendy G. Ramunno | 09/16/2010 - 14:00
The Mexican Torta and Cemita are savory, rich—and worth ditching your diet for.
1 lb. Yukon Gold potatoes, peeled and diced small
5 oz. fresh Mexican chorizo, casings removed
1 can (15 oz.) pinto beans with liquid