One of the traditional drinks served during Mexican Posadas and Nochebuena dinners is a warm Ponche Navideño. Our friend Maura Hernandez has a great recipe for Ponche on her blog The Other Side of The Tortilla. However, if you feel like something a bit more different, or just adding one more warm drink to spike your holiday traditions, I suggest you check out Chef Marcela´s Warm Winter Margarita. Chef Marcela, a Tijuana native and mom to a young bilingual, biculturalRead More ...
{Today´s post is part of Dia de los Muertos Week on SpanglishBaby and comes courtesy of food blogger, Gabrielle Lopez.} “The Mexican . . . is familiar with death, jokes about it, caresses it, sleeps with it, celebrates it; it is one of his favorite toys and his most steadfast love.” –Octavio Paz The dead need their daily bread too. We are quickly approaching November 1st and like many Mexican households I am remembering and celebrating my dearly departed. AsRead More ...
Guest post by Yvette Marquez, from Muy Bueno Cookbook. I remember the holidays when all my relatives would gather at my grandma’s or one of my tia’s houses. There would always be tables overflowing with food, cerveza chilling in the refrigerator, and Mexican music playing in the background. The women would be cooking, drinking, and giggling in the kitchen and the men reminiscing in the living room. Nostalgic for the big family meals of my childhood, I decided to bringRead More ...
Editor´s Note: The following is a guest post by Micaela Vega who blogs about helping you incorporate beans into your child’s diet at Striving Bean. I grew up in a suburb. Probably not the type of suburb you may envision. It had no McMansions, no mega shopping malls. It’s an older 1st ring suburb just outside of Saint Paul, MN aptly named South St. Paul. South St. Paul is a blue-collar working class suburb. Several auto-body shops, townie bars, andRead More ...
Like so many Latin foods, words, and traditions, the incarnations of what we usually call “salsa” are innumerable. As a Salvadoran, I grew up with Chirimol, which is kind of similar to what you find at mexican restaurants as “pico de gallo.” It’s easy to make, and delicious. Cebollas, Limon, y Sal–these are a few of the strong sabores in chirimol, and they all work to balance eachother perfectly. No matter what the occasion, every family celebration I remember fromRead More ...
The following is a guest post by Maura Wall Hernandez There’s one thing that undeniably bonds Spanish-speakers beyond language: a common love for Latino foods. Whether you were born in a Spanish-speaking country and came to the U.S. later or were raised in the U.S. but have visited relatives somewhere in Latin America, we all share that longing for the home-cooked comfort foods and culinary treats that just can’t be found on U.S. supermarket shelves. My husband grew up inRead More ...
The following is a sponsored post by Gorton´s, written by nutritionist expert Sylvia Melendez-Klinger, MS, RD, LDN Now that we are fully in the Lent season and, it being a treasured tradition many Hispanic families share, we want to help you out to make those Fish/Seafood Fridays more enticing. Fish is often called “brain food” and it’s no wonder why. Fish and seafood — like shrimp, salmon, and popular white fish, such as tilapia, haddock, and pollock — are naturalRead More ...
Food has always been my favorite part of Christmas, especially because until my Dad passed away, I never had to worry about anything expect eating! I’m not a big fan of turkey, but his was always para chuparse los dedos. Silly me, I guess I thought he’d be around forever and I never learned any of his culinary tricks. So, for the last five years we’ve just had to make do on our own – luckily we spent the lastRead More ...
