Platanos con Frijoles (Fried Plantains with Refried Beans)

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Salvadorians know a thing or two about frying plantains. Man I hate to admit it but frying plantains makes them so good. It really brings out the sweetness and starchiness plantains offer. Add to the dish the creaminess of the beans and you got heaven on a plate. Then for a good tangy kick serve with crema or yogurt. Indulgent. Very. It is definitely an every now and then kind of dish but well worth it. Continue reading

Potato and Pea Samosanadas

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Samosas and Empanadas: fraternal twins, long-distance family members or brothas from a different motha? Who knows? But both sure are tasty traditional treats.

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Moros Y Cristianos (Cuban Black Beans and Rice)

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What could be heartier than a bowl of beans and rice?  Comfort food at its finest I tell you.  Fragrant, warm, satisfying…the list of adjectives could go on and on. Continue reading

Peruvian Quinoa Soup

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Quinoa.  What is there to not love about it?  It tastes delicious; it is full of protein, fiber and minerals.  It has a great nutty texture and can be placed in just about any recipe out there.  Sure, in recent years it has seen a surge in popularity but to South Americans quinoa has been a tried and true staple for centuries.  And for good reason. Continue reading

Tofusito Pibil

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Cochinita pibil has roots in Mayan cooking.  The ancient dish consists of chunks of pork marinated with achiote (a flavorful, spiced induced paste made from annatto seeds, coriander, garlic and other spices) and wrapped in banana leaves before being placed in an outdoor oven.  It is one of those dishes that takes hours to make but the labor is rewarded with a spiced filled explosion in your mouth.  Yum yum. Continue reading

I’m Cheating! Potato and Mushroom Mole

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I admit it.  I cheat sometimes.  Not everything can be made from scratch.  It stinks but that is just life.  So it is okay to take shortcuts and fake dishes.  So what!  One shortcut I take is mole sauce.

Mole is a traditional Mexican sauce made with roughly 30 ingredients including nuts, chocolate, spices and chilies.  It normally takes hours to prepare and several pots to create this fantastic sauce.  Although I am sure it is well worth it to spend all that time and effort on creating mole, it may not be part of everyone’s reality.  So yup I’m cheating.  Because I have a small kitchen.  Because I have to work.  Because I do not have a great crinkled, yellowed, hand written hand me down recipe.  It is okay to cheat.
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Agua de Jamaica (Hibiscus Tea)

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Agua de Jamaica is a classic drink throughout Mexico (and for good reason).  It is this delicious combination of tart and sweet.  Agua de Jamaica is normally served with meals or as a refreshing way to cool down on a hot day.  As an added bonus it is said that Agua de Jamaica aids in digestion and is loaded with vitamin C.  So not only is it delicious it might also be healthy.  Score! Continue reading

Corn and Black Bean Taquitos

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Let’s face it taquitos are cute.  So tiny.  So compact.  All rolled up and easy to dip into guacamole or salsa or pretty much anything.  But most times taquitos are (over)stuffed with meat and deep-fried making them heavy and food-coma inducing.  That is why this vegetarian take on the classic little devil is healthier and lighter.  The taquitos are oven baked rather than deep fried and, personally, I prefer it that way.  Continue reading

Chorizo Hash

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When all you want to eat is a plate full of comforting, magnificent vegetables all you need to do is make hash.  Oh how tasty hash is!  Bunch of fresh veggies tossed together to make a lovely plate of delicious, crisp, bright flavors.  This recipe takes it up a notch with the addition of vegetarian chorizo.  The spicy chorizo (Mexican chorizo is spicy) is a great complement to the veggies’ sweetness.  This dish is a little bit sweet a little bit spicy and a whole lot flavorful.  Add an egg on top and breakfast/lunch/dinner is served.  Nuff said! Continue reading