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

Daily Bite: Grilled Mahi Mahi with Mango Sauce
By Latina Staff | 01/11/2010 - 15:56


For the mango sauce:

2 Roma (plum) tomatoes

1/2 large ripe mango, peeled, cut from pit, and chopped

1/2 onion, diced

1/2 tsp. minced garlic

1/2 small jalapeño chile, seeded and diced

2 1/2 tbsp. cider vinegar

1/4 cup packed dark brown sugar

1 tbsp. Dijon mustard

1/2 tsp. ground cumin

1 tsp. dried thyme

1 tsp. dried oregano

2/3 cup freshly squeezed orange juice

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

For the mahi mahi:

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Cocktail of the Week: Beach Cup
By Stephanie Nolasco | 01/07/2010 - 16:00

The ball has dropped and 2010 is here—are the festivities really over? It’s a New Year, so rather than worry about resolutions, we’re going to elevate the occasion with light, fizzy champagne cocktails that are fruit-filled, velvety, and wonderfully tasty. Start the New Year on the right foot with a yummy champagne-infused cocktail, such as a Beach Cup, to spice up your night.

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Daily Bite: Traditional Fricasseed Chicken
By Latina Staff | 01/06/2010 - 15:22


1/4 lb chicken, cut into serving pieces

1 medium onion sliced

3 scallions with green tops, chopped

Kosher salt

Freshly ground black pepper

1 inch piece fresh ginger, minced

1/2 cup lard for frying

3 medium tomatoes, peeled, seeded and chopped

2 medium onions, chopped

1 clove garlic, minced

1 scotch bonnet or other chile, pricked with fork

1/2 tsp. paprika

Hot water


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Spicy Cilantro Sauce
By Shani Saxon-Parrish | 01/04/2010 - 15:09

This sauce’s great herbal flavor will brighten up just about anything. Try it drizzled on grilled meats or vegetables, scrambled eggs, roasted potatoes, or add a spoonful to soup just before serving. (Caitlin Moorman)

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Cocktail of the Week: Best Recession-Friendly Sparklers
By Stephanie Nolasco | 12/30/2009 - 13:00

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Daily Bite: Black Label Mojito
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.

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Cocktail of the Week: Best Holiday Drinks
By Stephanie Nolasco | 12/23/2009 - 16:43

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Table Talk: Da Conch Shack
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.

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Cocktail of the Week: Coquito
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.

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