Latina Food, Latino Cuisine, Hispanic Cuisines, Latin-American Foods
By Amanda Cargill | 09/19/2014 - 15:29
This Ensalada de Pavo y Nopalitos (Turkey and Cactus Paddle Salad) is a simple and satisfying meal. A longstanding staple in the Mexican kitchen, nopalitos provide color and texture to classic Mexican dishes. Here, they're combined with Oscar Mayer Roast Turkey Breast for a packable, portable salad that is easy, healthy, and delicious.
By The Latin Kitchen | 09/18/2014 - 13:00
Happy Chilean Independence Day!
By Amanda Cargill | 09/15/2014 - 16:55
Ever met anyone that dislikes chimichurri sauce? Neither have we. Cilantro, garlic, olive oil... What's not to love? The thing, though, with chimichurri sauce is that - surprise! - it's a sauce, which means it's never served solo, and therefore, can never be consumed by the spoonful à la chips and salsa or chips and guac.
You can, however, consume this chimichurri dip by the spoonful. (Trust us, it's that good.) It's easy to make, can be prepared in advance - of holiday parties, family gatherings, and tailgating - and is equally delicious when mixed as below or using healthier ingredients like reduced-fat mayo and light sour cream. Try it tonight. You'll thank us tomorrow.
By Cristina Arreola | 09/14/2014 - 12:00
The advent of autumn marks the season of boots, sweaters, scarves, apple cider.... and of course, pumpkin spice.
By Amanda Cargill | 09/13/2014 - 11:00
This Tuesday is National Guacamole Day!
By Kelli Acciardo | 09/11/2014 - 16:14
Qsine is one cruise ship restaurant that's seriously loco — in the best way possible. The idea behind the whimsical venue aboard Celebrity Cruises, is to take you on a culinary journey that delivers elements of surprise and delight. Before you even get to the food, you are seated in chairs with one arm, while full wine glasses rest on their side in front of you (think: Alice in Wonderland-meets-Top Chef). The menus come on iPads and feature fantastic fusion dishes like Lobster Escargot, Sushi Lollipops, and our personal favorite — the Treseviche, which is a tiny trio of salmon citrus, sea bass, and shrimp and scallop varities that will seriously please your palate. Try this simple, yet impressive, recipe out at home for your next tapas-style dinner party!
By Amanda Cargill | 09/03/2014 - 07:15
The packable lunch. It's great in theory - it saves you money and is probably healthier than the fast food and grub truck options nearest your workplace - but takes time to prepare and may not be the yummiest thing you've ever eaten. (The transport factor limits most dishes, which means your sack lunch will usually consist of a sandwich, chips, and an apple; not exactly foods that satisfy your lunch break craving and inspire the rest of your workday.)
Good news, though. Packable meals are getting a revamp, as food producers and grocery stores recognize the need for healthier, more exciting lunch options. Among those stores is Target, whose Market Pantry line is both fresh and affordable. Its products feature in this BBQ Chicken and Black Bean Tostada recipe, which is a perfect example of the new take on the staid sack lunch. Pack it up for you and/or your kids, and see if the lunchbox that contains it doesn't come home empty.
By Amanda Cargill | 09/02/2014 - 16:59
Here's the deal: dip is good, but sweet dip is great. Why? Because sweet dips combine the social snacking benefits of your standard issue dips - guac, salsa, hummus - with the sweet-tooth-satisfying, sugary yumminess of dessert. And if you have to ask why that's great, well...you might need to see a physician.
Case in point, this Coconut Flan Dip. Equally delicious whether prepared with instand pudding, cooked pudding or purchased prepared pudding, it's a cinch to make and is guaranteed to please anyone lucky enough to get a taste. To amp up the tropical flavors, make it with coconut cream pudding. Whatever you decide, you'll be glad you did this dip.