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

 
Dania Ramirez’s Estofado de Pollo con Vegetales
By anonymous | 11/13/2010 - 14:41

This hearty stew is heavy on the vegetables.


Read more
Morena Baccarin’s Kale Salad
By anonymous | 11/13/2010 - 14:08

This easy and healthy salad is an elegant way to start off a dinner party.


Read more
Gloria Estefan’s Natilla
By anonymous | 11/13/2010 - 14:03

Superstar Gloria Estefan shares her recipe for natilla, a traditional Spanish custard served at the holidays.


Read more
Immigration Hardliners Ready to Go on OFFENSIVE
GOP Ready to Attack Any Immigration Reform Including Amnesty
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.


Read more
Leaders of the Latin Food Revolution
Leaders of the Latin Food Revolution
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.


Read more
Flanboyant Eats: A Spooktacular Pumpkin Flan Recipe
Flanboyant Eats with Bren: A Spooktacular Pumpkin Flan Recipe
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.

Ingredients:


Read more
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

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.


Read more
WATCH: Mexico Builds the World's Largest Enchilada
WATCH: Mexico Builds the World's Largest Enchilada
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!


Read more
Favorite Fall Recipe: Spicy Butternut Squash Puree
Flanboyant Eats Favorite Fall Recipe: Spicy Butternut Squash Puree
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.


Read more
Mexico Food
Two Dueling Sandwiches and One Delicious Drink from Mexico!
By Wendy G. Ramunno | 09/16/2010 - 14:00

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 chorizo, casings removed

1            can (15 oz.) pinto beans with liquid


Read more