Editor´s note: The following Capirotada recipe is a guest post from Sandra Perez-Ramirez, author of the blog MamáNoticias.com. Ten years have elapsed since I came to the United States and I am amazed at how I can still saber in my palate the traditions of the food of my native Mexico, and especially, my grandmother’s delicious recipes which I prepare in her honor during Lent. This year has been very special, because for the first time in several years myRead More ...
I absolutely love cooking for my son. Although, he’s only three years old, he knows his mom is happy when he “hmmms!” and “ohh ricos!” my food. This week, he’ll be starting preschool and I want his first day to be a memorable one. For his first official school lunch, I will be packing some Chilean empanadas we learned how to make from one of his favorite shows on PBS KIDS GO!, Postcards from Buster! Not only did we learnRead More ...
Living in a border town like El Paso, Texas, it was not unusual to cross the border down to Mexico on a weekly basis. Mexico was ten minutes away and Sunday morning mass, breakfast and maybe even a haircut were our Ciudad Juarez family day trips. This was a custom for many families living in a border town. As we headed back to the U.S. the wait at the crossing bridge seemed an eternity as kids. We napped, read theRead More ...
This salad is a celebration of winter. Every year, I wait anxiously for persimmons and pomegranates to be in season to enjoy this tangy, crunchy and peppery salad. The pomegranate kernels, Nakano Natural Rice Vinegar and Holland House Red Wine Vinegar compliment the sweetness of the persimmons and woody hazelnut flavor. This salad has been known to convert non-salad believers into salad enthusiasts. Green Leafy Salad with Persimmons and Pomegranates 2/3 cup shelled hazelnuts 1 ½ tablespoons + 1Read More ...
Among the many foods my husband and I crave from Mexico, enfrijoladas and chilaquiles definitely top the list. My husband is always saying that the enfrijoladas they made in his house growing up were the best (so were the quesadillas and chiles rellenos and romeritos and the list goes on and on and on!) So you can imagine I am measured with a really long stick any time I attempt to make any really Mexican meal. I definitely need inspirationRead More ...
Tortellini in Chipotle Sherry Sauce Pasta is the comfort food of choice in our house, very easy to cook, very affordable, and very versatile, plus my kids love it. For this recipe I use Holland House Sherry Cooking Wine which gives it a pinch of sweetness, and the chipotle peppers give it some latin-spice. Ingredients for Tortellini in Chipotle Sherry Sauce Serves 4 1 bag (12 oz) of dry cheese filled tortellini 1 T olive oil 2 garlic cloves minced 2Read More ...
As 2011 comes to a close, we want to celebrate those Latina food bloggers we love and the recipes, cookbooks and meals they love. Browse the pages below and discover some Latino culinary gems. Blogger: Vianney Rodriguez Blog: Sweet Life Vianney´s top 3 Latino cookbooks of 2011: Paletas- by Fany Gerson I spent my entire summer drawing inspiration from the flavors of my childhood featured in each page. Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking- by RobertoRead More ...
I am obsessed with farro (American name: spelt). Ever since this Italian grain stepped into my life we have been best of friends. Farro was invited to my Thanksgiving table this year for the first time and will make several appearances over the holiday season as a decadent salad. It has such an interesting nutty texture and when paired with Nakano’s Red Pepper Rice Vinegar it becomes legendary. Initially when I first started experimenting with this salad it was lackingRead More ...
