By Stacey Rivera | 06/08/2011 - 13:00
The entire country is experiencing record heat this week, leaving us all wondering: Whatever happened to Spring?
But Latin food is perfect for this kind of weather. Here are four simple, heat-busting recipes. ¡Buen Provecho!
By Grace Bastidas | 05/27/2011 - 10:36
Looking for a quick and easy salad for your Memorial Day BBQ? Chef Julian Medina’s shared his ensalada de jicama with us. Chef Medina is a Mexico City native and the chef/owner of Toloache, Toloache Taqueria, Yerba Buena and Coppelia, all located in New York City.
ENSALADA DE JICAMA
By Latina Staff | 02/22/2011 - 12:00
Mexican in origin, but completely American in consumption (the US consumes more tequila than any other country!), the margarita gets it day in the sun today, February 22. We aren’t really sure how or when we started to celebrate the margarita in the middle of February, but hey, do we really need a reason?
Here are two recipes to help you celebrate today. ¡Salud!
By Wendy G. Ramunno | 09/16/2010 - 14:00
The Mexican Torta and Cemita are savory, rich—and worth ditching your diet for.
1 lb. Yukon Gold potatoes, peeled and diced small
5 oz. fresh Mexican chorizo, casings removed
1 can (15 oz.) pinto beans with liquid
By Bren Herrera | 09/14/2010 - 15:15
Fall is just about here and the leaves aren't the only things that change with the new season. Our diet changes too!
While it may seem a bit premature, hot soup is one of the first delightful treats of the season. It's the perfect comfort food and any bit of time devoted to making it is well worth it. I recently received a few recipe cards, one of them was for a carrot orange soup with tarragon, so I decided to make it with my own twist. Theirs had much more orange juice than I was comfortable adding, and, to my surprise, no ginger!
By Bren Herrera | 09/09/2010 - 11:15
Beans are a huge staple in Latin American cuisine. In guizado, potaje, or even refried in traditional Mexican dishes—they're tasty, healthy and a great source of protein.
For a soiree I hosted some time ago, I had a good Latina friend make a red bean salad. I wasn't expecting much—after all you can use canned beans! But, between the crunch of the green pepper, the aromatic flavors of the cilantro and the olive oil and the tang of the vinegar, it was divine.For those of us that don’t like traditional green leaf salads (like myself), this is a killer option!