Tia Cuca’s Incredibly Easy Postre de Mango

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You see, when one has a genuine passion for cooking it comes through in the food.  There is no amount of salt, or spices or finishing oils that can complete a dish the way passion can.  And Tia Cuca has a passion for cooking.  Her dishes are known and envied throughout inner circles.  Her talent is on par with any chef out there. Continue reading

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Mexican Black Bean and Spice-Rubbed Tofu Torta with Puerto Rican inspired Tostones

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Burger and fries?  Oh, please.  There is something tastier: The Torta.  The Mexican sandwich.  Usually made by taking a freshly baked roll, filling it with beans and protein and topping it off with fresh veggies like tomato and lettuce.  Continue reading

Carb Heaven Crispy Potato Tacos

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Growing up these were a favorite of mine.  What is not to love about mashed potatoes?  Mmmm mashed potatoes.  Velvety smooth, rich mashed potatoes.  But you know what makes them better?  Mashed potatoes nestled inside a tortilla!  The balance of the crispy, crunchy tortilla layer and the smooth velvety mashed potato filling with just a little hint of garlic and chipotle peppers is pretty close to perfection.   Trust me on this.  Those store-bought tortilla shells have nothing on these tacos.  Continue reading

Atol-atte (Dark Chocolate and Coffee Atole) & Buñuelos

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Traditional Latin American Christmas favorites vary from country to country.   However, almost all Latin American countries have some sort of sweet, hot beverage and crispy, crunchy, sugary desserts perched on the stovetop ready to go during the month of December.  Atole reigns throughout Mexico and Central American countries.  Continue reading

Who Says They Don’t Like Cauliflower: Roasted Cauliflower and Poblano Pepper Soup

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Growing up one of the soups my mom used to make was a creamy cauliflower soup.  It was good-but not great.  It was one-noted and lacked texture.  So about a year ago I decided to play around with it and came up with a roasted cauliflower soup.  If you think you do not like cauliflower try roasting it.  Continue reading

Deconstructed Chile Rellenos

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Can’t say I liked chile rellenos as a kid.  The ones I grew up with were greasy, salty, cheese-filled, egg-enveloped vessel.   I did not learn to appreciate the relleno until I had one, later on in life, in Napa Valley.  It was stuffed with vegetables, dried fruit and nuts and had this great balance of sweet and spice.  Man was it good.  After that I was hooked and started messing around with different ideas for fillings. Continue reading

It’s A Cold Night Fideo Soup

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A cold night deserves a thick, robust, fill-your-belly-and-your-soul kind of soup.  As a kid, fideo was the rainy day remedy.  Slurping down a bowl of broth and noodles-so basic yet so complete.  Sopa de fideo gets revamped into a heartier soup with the addition of fire-roasted tomatoes, earthy pinto beans and rich kale.  Continue reading

Lemon Overload Guacamole and Cumin Chips

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Making the perfect guacamole is not difficult. I’ve been making it since I was a kid.  Although techniques and ingredients have changed and evolved throughout time one thing has stayed consistent-LOTS of lemon juice.  The lemon juice cuts through the richness of the avocados juuuust right.  Plus the addition of the citrus keeps it from turning brown quickly. Continue reading

Spinachy Green Chilaquiles

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Regulation chilaquiles consist of tortillas (or chips), eggs, salsa and cheese.  A Mexican breakfast staple I prefer mine for dinner.  My version is not as heavy with the addition of spinach and roasted red peppers to balance out the eggs and fried chips.  Who can resist spinach, roasted reds and eggs smothered in tangy tomatillo salsa and slightly salty Oaxaca cheese? Continue reading