Flanboyant Eats with Bren: Red Snapper Escoviche
By Bren Herrera | 05/18/2010 - 08:00

I’ve always loved red snapper, especially at Thai restaurants. Haven’t had it in a while, but it’s the one thing I love to order every other visit. Cuban and Latin Americans eat pargo any kind of way, but I don’t remember my mother ever really making it. Short of recently seeing it prepared in avocado in a Cuban cookbook, I had kind of “back-burnered” it from my top culinary choices.

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Flanboyant Eats with Bren: Why you should get to know Sofrito
By Bren Herrera | 05/11/2010 - 08:00

If you don’t walk away from this food column learning anything, please take in all the wonderful things about sofrito! It’ll end every argument you may have regarding the basic flavoring methods for Latin cuisine!

Growing up, there were two things my mother reiterated: “Stay out of the kitchen when I’m cooking beans in the pressure cooker, and don’t forget to make the sofrito!”

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Flanboyant Eats with Bren: Cinco de Mayo Recipes and the Truth about Nachos
By Bren Herrera | 05/05/2010 - 16:17

Today is a good day to celebrate Mexicans and their contributions to this country! With all that’s going on in Arizona (against all Latinos) Cinco de Mayo couldn’t have come at a better time.

To that end, let’s talk about some of Mexico’s beloved indigenous foods and spirits. Tequila, for starters, made from the agave plant, is usually the liquor of choice. And then there are Margaritas—tons and tons of Margaritas.

And what about guac?

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"Flanboyant Eats" with Bren Herrera
By Elayne Fluker | 05/04/2010 - 16:30

Buzzed about chef Bren Herrera grew up in a very Latin home—speaking mostly Spanish with her family. Born in Havana, Cuba, and raised in the suburbs of DC, Bren realized at an early age she wanted to entertain people and that she had a love and a natural talent for cooking. She started mirroring her mother in the kitchen when she was only 8, and her first job as a teen was waiting tables at a Latin restaurant in the Washington, DC area.

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Arroz Calipso
By Akanke Small | 07/28/2009 - 21:49

To get the multi-colored effect of the vegetables in the rice, cut the green beans and bell peppers to about the size of the corn kernels.

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Chipotle Sweet Potato Gratin
By Latina Staff | 07/08/2009 - 11:26

This rich and spicy sweet potato gratin makes a great addition to the Thanksgiving table. And it's especially good if you're travelling to someone else's house for the big meal. It can be made early in the day and reheated when you reach your destination. After baking, cover and chill. Reheat, covered, in a 400°F oven until hot, about 15 minutes.

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Arroz con Camarones
By Akanke Small | 06/24/2009 - 16:17

If you have the time, reserve the shrimp shells and sauté in a little olive oil. Add the chicken broth and simmer together for 10 minutes or so to infuse the broth with shrimp flavor. Strain and set aside until needed for the rice.

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