By Amanda Cargill | 07/19/2014 - 10:30
Natural juices have always been popular in Latin America. From refrescos to aguas frescas, they’re the drink of choice on hot summer days. Juicing is now big in the U.S.
By Dan Koday | 10/11/2013 - 17:40
By Samantha Leal | 04/09/2013 - 13:40
Are you having a rough day? Kids/boss/colleagues driving you insane? Get ready to have your day become a million times better. We received this video and it had us giggling like schoolgirls the second we pushed play. With a shirtless lifeguard and a puppy, there's not much to hate. If his shirtless monologue doesn't get you, we know you'll appreciate the delish drink recipes for the Sauza-rita and the cherry version.
Check out the recipes and watch the video below.
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 Latina Staff | 11/30/2012 - 16:53
Developed by Vangie Soza of Muy Bueno Cookbook: "When I started making stuffing I was just 13 years old. I began with helping my older sisters by doing all the chopping. Over the years I changed some of the ingredients and finally came up with this recipe. Having made this recipe for years, it is engrained in my memory. Mi mama loved my stuffing and so do my children and grandchildren. I usually double this recipe to give some away to neighbors or anyone else who doesn’t cook at Thanksgiving; I usually include all the other fixings and a homemade pumpkin pie. They are always so grateful; the smiles on their faces warm my heart."
By Grace Bastidas | 09/01/2011 - 16:00
Labor Day marks the unofficial end of summer, so what better way to bid the season adieu than by treating your friends and family to the ultimate burger and firing up the grill one last time before the fall chill sets in?
Here, Julian Medina, consulting chef and owner of New York City’s Coppelia, shares his recipe for a beef patty loaded with pork, cheese and chimichurri mayo. Warning: You may need to keep a hammock nearby to take a nap after conquering one of these giant burgers.
By Grace Bastidas | 07/02/2011 - 12:00
The grill is hot, but you’ve already made burgers and hotdogs every which way. Time to dazzle the family with something different. Here, Lucero Martinez, chef de cuisine at Pampano, a coastal Mexican seafood restaurant in New York, shares her recipe for one of her favorite summer dishes.
NOPALITOS (cactus leaves) SALAD with GRILLED SHRIMP
1 jar of nopalitos (available at any Hispanic grocery store)
1 pint of cherry tomatoes cut in fourths