By Kelli Acciardo | 08/15/2014 - 12:45
This Richard Sandoval recipe from his Manhattan restaurant Maya will have you craving quesdillas every night.
When world-renowned chef Richard Sandoval invites you to his guacamole tasting festival at Manhattan's Maya restaurant, you go — even if one of the said guacs involves fried grasshoppers as a topping. That's right, when we sat down to sample Sandoval's avocado-based dips, we were presented with an unexpected addition. Turns out, it's pretty major (and crunchy).
While this insect alternative to the classic guacamole was impressive, we were equally satisfied by his Rock Shrimp and Bacon Quesadilla. So much so, we even stole the recipe for you to recreate at home (de nada). Try this tasty dish for yourself and reserve a table at Maya from now until September 30th, 2014 to partake in a festive culinary experience that features seven unique guacamoles, among them a fruit-centric Baja Guacamole, made with kiwi, jicama, strawberry, mango, mint, chile de arbol and lime, and a Pacifico Gaucamole, boasting grilled beet, roasted walnut, queso fresco, diced-orange and citrus-chipotle salt.
By Amanda Cargill | 08/02/2014 - 16:40
This easy vegetarian soup recipe created by Chef Aaron Sanchez and made with Ortega products and your favorite Latin ingredients is a perfect starter. Mix it up midweek for a quick appetizer or make in advance and serve as an after school snack.
By Amanda Cargill | 07/19/2014 - 10:30
Natural juices have always been popular in Latin America. From refrescos to aguas frescas, they’re the drink of choice on hot summer days. Juicing is now big in the U.S.
By Dan Koday | 10/11/2013 - 17:40
By Samantha Leal | 04/09/2013 - 13:40
Are you having a rough day? Kids/boss/colleagues driving you insane? Get ready to have your day become a million times better. We received this video and it had us giggling like schoolgirls the second we pushed play. With a shirtless lifeguard and a puppy, there's not much to hate. If his shirtless monologue doesn't get you, we know you'll appreciate the delish drink recipes for the Sauza-rita and the cherry version.
Check out the recipes and watch the video below.
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 Latina Staff | 11/30/2012 - 16:53
Developed by Vangie Soza of Muy Bueno Cookbook: "When I started making stuffing I was just 13 years old. I began with helping my older sisters by doing all the chopping. Over the years I changed some of the ingredients and finally came up with this recipe. Having made this recipe for years, it is engrained in my memory. Mi mama loved my stuffing and so do my children and grandchildren. I usually double this recipe to give some away to neighbors or anyone else who doesn’t cook at Thanksgiving; I usually include all the other fixings and a homemade pumpkin pie. They are always so grateful; the smiles on their faces warm my heart."