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.
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