By Amaris Castillo | 05/03/2013 - 16:50
By The Latin Kitchen | 05/02/2013 - 13:25
Ah, Cinco de Mayo. A day of fun, food, and plenty of margaritas. This year, as you plan your fiesta, don't skimp on the snacks. Mexico has a rich and delicious cultural heritage that spans the gamut from small savory bites to indulgent sweets. So, while you're mixing up a pitcher of your favorite margarita, spend some time in the kitchen loading up on savory skirt steak tacos, fresh from the ocean ceviche tostadas, smoky chicken flautas, and plenty of warm tortillas to serve alongside with chunky, rich fresh guacamole and spicy salsas.
By The Latin Kitchen | 04/19/2013 - 10:25
Once upon a time, 420 (4:20 or 4/20) held special meaning for a select group of marijuana smoking insiders who were in on the toking. These days, however, with 18 states from Arizona to New Jersey, plus the District of Columbia, having legalized the use of medical marijuana, the definition of 420 is cult no more. Tomorrow, on April 20th (aka 4/20), there will be plenty of legit celebrations taking place from Atlantic to Pacific shores.
By Irina Gonzalez | 03/07/2013 - 16:30
This Saturday, March 9th, is National Meatball Day. Yes, we’re serious. And we think that the best way to celebrate this food holiday is with none other but our best albóndigas recipes. These six delicious recipes will have you licking your lips all day. Now, what are you waiting for? Let’s dig in!
By Latina Staff | 01/31/2013 - 12:54
These bites of deliciousness are perfect for any sort of party, especially tailgates (or the Super Bowl!). They are my version of chicken wings, dreamed up with my colleague Alex Garcia from Food Network. Serve it with my Tamarind-Pasilla BBQ Sauce and you’re sure to have a crowd-pleaser.
By Stacey Rivera | 01/25/2013 - 16:13
We Latinas do a lot of entertaining, and being entertained...and that almost always means food! We know, no recipe will ever taste exactly like abuela’s cooking, but whether you are hosting or visiting, there are some recipes every Latina should know!
These sixteen staples of our cuisine will take you from the dog days of summer to the chilly holiday season without missing a beat.
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 Samantha Leal | 11/09/2012 - 21:20
This delicious soup from Ronaldo's Cocina is perfect for the fall season. Get cooking!
This recipe comes from chef Ronaldo Linares, Executive Chef of Martino's Cuban restaurant in Somerville, NJ who has appeared on BBC America's Chef Race and Food Network's Chopped.
By Latina Staff | 10/03/2012 - 10:40
In the north of Mexico, where I’m from, chunks of luscious braised pork wade in ruddy sauce. If the pot was big enough, I swear I’d jump right in. This is my soul food. This is carne con chile Colorado.
And no, it’s not from the state of Colorado. Colorado basically means “red” in Spanish, as in the color imparted by chiles like guajilos and anchos. When I was ittle and my mom would make this dish, the house would have this unbelievable aroma of tomatoes and tomatillos, garlic and onions, all charring on a comal. This more than anything else, my mom always says, is the smell of a Mexican kitchen.
You see this basic combination of ingredients in various forms throughout the country, from that mind-blowing pork to the marinade for thin slices of beef browning over charcoal in the street markets of Oaxaca, to big pots of pozole, the hominy stew that’s the world’s greatest hangover cure. But my Chile Colorado Sauce distills the flavors into a puree that you can turn into multiple dishes. It’s a beautiful thing: a little tangy from the tomatillos, a touch sweet from the tomatoes and onions, and packed with flavor (not heat) from the ancho and guajillo chiles. And making it fills your kitchen with the same awesome smells I was blessed to experience growing up.