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
By Bren Herrera | 09/14/2010 - 15:15
Fall is just about here and the leaves aren't the only things that change with the new season. Our diet changes too!
While it may seem a bit premature, hot soup is one of the first delightful treats of the season. It's the perfect comfort food and any bit of time devoted to making it is well worth it. I recently received a few recipe cards, one of them was for a carrot orange soup with tarragon, so I decided to make it with my own twist. Theirs had much more orange juice than I was comfortable adding, and, to my surprise, no ginger!
By Bren Herrera | 09/09/2010 - 11:15
Beans are a huge staple in Latin American cuisine. In guizado, potaje, or even refried in traditional Mexican dishes—they're tasty, healthy and a great source of protein.
For a soiree I hosted some time ago, I had a good Latina friend make a red bean salad. I wasn't expecting much—after all you can use canned beans! But, between the crunch of the green pepper, the aromatic flavors of the cilantro and the olive oil and the tang of the vinegar, it was divine.For those of us that don’t like traditional green leaf salads (like myself), this is a killer option!
By Bren Herrera | 09/01/2010 - 10:00
Labor Day is this weekend, and most of America will find itself begging to get in at least one more outdoor party, smokey bbq or evening soiree. No doubt all of summer's best dishes will make a strong cameo appearance.
By Verky Arcos | 08/31/2010 - 10:30
They finally announced the chefs for seaon three of The Next Iron Chef, and we're really excited to have another Latino, Mario Pagan, (last season Jose Garces won!) to represent on the show. "I'm really excited; I'm really happy that it's finally coming out and hopefully I'll do a good job," says the Puerto Rican chef and owner of restaurants Lemongrass and Chayote.
By Bren Herrera | 08/26/2010 - 15:00
In my relentless effort to enjoy a few more of the joys summer brings before the season changes, it occurred to me that frosty drinks are a simple way to stay attached to that airy feeling. For me, anything with a hint of sweetness and unexpected aromatic infusions help me get through an otherwise sticky day.