By Dan Koday | 03/12/2013 - 13:47
Each year, South Beach Wine & Food Festival takes over the sandy beaches of Miami for almost a week's worth of eating & drinking under sunny skies. One of the signature events, Goya Foods' Swine & Wine, tends to attract some of the largest names in Latin cuisine, from host Michelle Bernstein and Ingrid Hoffmann to Jose Mendin - and for good reason!
By Samantha Leal | 12/07/2012 - 15:33
Puerco pibil, or cochinita pibil, is a slow-roasted pork dish. Cochinita (small pig) pibil (to bury) literally translates to ‘buried whole suckling pig’. Traditionally, you should marinate the pork in the same manner as described but cook the whole pig wrapped in banana leaves underground with fire wood and hot stones for hours until tender. Recipe courtesy of Flavors of Belize: The Cookbook and Chef Sean Kuylen.
By Mariela Rosario | 01/29/2010 - 14:10
We all know that Argentina is famous for its meat, and we're not just talking beefcakes like Nacho Figueras (though thank you Argentina, for Nacho, too). The South American country is the world's third largest producer of red meat, but in recent years the government has been promoting pork as an alternative to beef since it costs less to produce and they want to diversify the country's meat production.
By Latina Staff | 02/21/2008 - 20:48
A traditional Cuban lechón asado would be made with a suckling pig, but that's impractical for most cooks. Here a pork loin roast is treated with the same flavor combination as a lechón; for the best results, try to get a roast with a layer of fat still on. Serve with Cuban mojo sauce.