By Amanda Cargill | 09/26/2014 - 17:14
Busy? Overworked? Strapped for time and wondering what new recipe you can make for dinner that a) takes less than 15 minutes; b) doesn't require multiple visits to the supermercado; and c) your family will eat without grimacing? Yea, we know, and you're not alone.
It's for all of the above reasons that these Black Bean Cemitas with cheese and salsa are a perfect midweek meal. Not only is the recipe the brainchild of celeb Latino chef Aaron Sanchez (so you know it's good), but it requires only basic ingredients - things you likely have on hand - and a few Ortega products that you can pick up in a single swish down the Latin foods aisle at your grocery store. Easy, fast, delicious...that's how we roll.
By The Latin Kitchen | 09/25/2014 - 09:25
Football season has officially begun!
By Amanda Cargill | 09/23/2014 - 16:45
Taco Tuesdays are so 2013. The new trend is Tostada Tuesdays. (Ok, I made that up, but it's good, no?) To get on board with the [not yet] trend - c'mon, be an early adopter! - make these easy Chicken Tinga Tostadas by Chef Marcela Valladolid.
Developed by the Mexican Made Easy chef and featuring a handful of her Safeway exclusive products and ingredients, they're a half homemade recipe that elevates midweek meals without requiring precious midweek time. Bonus points: they're delicious.
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 Cristina Arreola | 09/16/2014 - 08:50
Happy Mexican 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!