Latina Food, Latino Cuisine, Hispanic Cuisines, Latin-American Foods
By Stephanie Nolasco | 12/30/2009 - 13:00
By Latina Staff | 12/29/2009 - 15:06
Try this perfect New Year's Eve cocktail!
1 oz. Johnnie Walker Black Label
.5 oz. Peach schnapps
.5 oz. Simple Syrup
2 Leaves, mint
1 splash sour mix
1 twist lime
Pour Johnnie Walker Black Label blended Scotch whisky, peach schnapps, simple syrup, sour mix and mint leaves into a shaker with ice. Shake and serve over ice in a glass; garnish with a lime twist.
By Verky Arcos | 12/18/2009 - 16:47
Da Conch Shack
Blue Hills Beach
Providenciales, Turks & Caicos Islands
Last month, I was lucky enough to go to join the Caribbean Tourism Organization for the annual GObeach festival in Turks & Caicos. The islands are gorgeous, and it didn’t hurt that I was surrounded by super cute volleyball players that knew all the good local spots. My favorite was Da Conch Shack, an outdoor eatery with a very low key vibe.
By Stephanie Nolasco | 12/16/2009 - 12:20
This week we wanted to get a head start on the holidays with a Coquito, but it would have taken more than twelve days of Christmas to pick our favorite recipe! So we asked renowned mixologist Junior Merino to share his. Whether you prefer your Coquito with thick coconut milk or plenty of rum, here’s a tempting spin on this tropical cocktail perfect for celebrating noche buena.
By Verky Arcos | 12/11/2009 - 15:37
147 Avenue A
NY, NY 10019
As downtown keeps on getting cooler, more restaurants keep on popping up that won't break the bank. Lucha Libre, a recently opened real deal taqueria—complete with bright pink walls and Lucha Libre memorabilia like masks and 60's movie ads—brings a little Mexico City to all of us stuck here in New York.
By Shani Saxon-Parrish | 12/11/2009 - 12:42
Ají amarillo paste is made from a beautiful little yellow chile from Peru. Look for jars of the paste where South American ingredients are sold. This recipe is from chef Aarón Sánchez, co-owner and executive chef of Paladar and Centrico restaurants, both located in New York City. Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.
By Latina Staff | 12/09/2009 - 12:33
2 tablespoons Sherry vinegar
3 teaspoons honey
1 teaspoon Pomegranate molasses
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
½ teaspoon Dijon-style mustard
¼ cup olive oil
1 cup of fennel thinly sliced
1 large orange cut into segments
8 cups torn mixed lettuce leaves
about ¼ pound cabrales (available at specialty foods shops) or other fine-quality blue cheese, cut into 6 slices