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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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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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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Daily Bite: Orange, Fennel and Cabrales Salad with Honey Pomegranate Vinaigrette
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


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Daily Bite: Turkey Cutlets with Chipotle Orange Sauce and Cilantro Couscous
By Latina Staff | 11/27/2009 - 09:00

Try using your leftover turkey in this super easy recipe!


1 tbsp. butter
1 small onion, finely chopped
1 can (14.5 oz.) low-sodium chicken broth
1/2 cup orange marmalade or preserves
1 chipotle pepper in adobo sauce, finely chopped
1 lb. turkey breast cutlets
Kosher salt
Freshly ground black pepper
1 tsp. olive oil
2 tbsp. cornstarch

For couscous:
2 tbsp. butter
1 1/2 cups couscous
2 1/4 cups low-sodium chicken broth
1/2 tsp. salt
2 tbsp. cilantro

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Daily Bite: Arroz con Gandules
By Latina Staff | 11/26/2009 - 09:00

Happy Thanksgiving! Still looking for something yummy to make? This recipe is a fast and delicious option.


4 strips bacon
1/2 large onion, chopped
1 long Italian green pepper, diced
2 cloves garlic, minced
1 tsp. adobo
1 slice ham (1/2 in. thick), diced
1 tbsp. tomato paste
3 cups chicken broth
3 cups white rice
1 can (15 oz.) pigeon peas, rinsed and drained


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Daily Bite: Brazilian Feijoada
By Latina Staff | 11/16/2009 - 15:52

Culinary Director of Brazilian Steakhouse Texas de Brazil, Evandro Caregnato, presents feijoada, the national dish of Brazil.

Brought to South America by the Portuguese, Feijoada is a flavorful stew of beans, beef and pork. In Brazil, Feijoada is traditionally served with rice, and accompanied by chopped collard greens (couve mineira), lightly roasted coarse cassava flour (farofa) and a peeled and sliced orange.

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Daily Bite: Chicken Milanesa Cemita
By Latina Staff | 10/26/2009 - 13:37


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Daily Bite: Chorizo-Potato Torta
By Latina Staff | 10/23/2009 - 13:27


1 lb. Yukon Gold potatoes, peeled and diced small
5 oz. fresh Mexican chorizo, casings removed
1 can (15 oz.) pinto beans with liquid
1 tbsp. vegetable oil, plus more for brushing
4 telera or bolillo rolls* or other large, crusty sandwich rolls
1 avocado, peeled, pitted and sliced
8 leaves Romaine lettuce
1 tomato, thinly sliced
8 oz. Oaxaca cheese, shredded
¼ Spanish onion, very thinly sliced
4 pickled jalapeños, sliced into strips

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Daily Bite: Grilled Corn with Chipotle Butter
By Latina Staff | 10/16/2009 - 14:00


1/2 cup salted butter, softened
3 chipotle chiles in adobo sauce, finely minced
1/4 teaspoon ground cumin
6 ears corn


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