Stacked Veggie Enchilada

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So the assumption is enchiladas are always tortilla rolls filled with cheese and heavy fillings. Not always true though.  Enter the stacked enchilada.  These bad boys are light, fresh and definitely not rolled.  Simply sauté some summer veggies and through them in the middle of some tortillas with a bit of cheese and sauce.  You can make a stack as tall as you like.  Then you just dig in and cut through, kinda like a pizza.  Once you make stacked enchiladas you will never want another rolled one again. Continue reading

Mexican Corn on the Cob

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Summer and corn go hand in hand.  Something about munching on corn on the cob on a sunny afternoon that is just delightful.  It is the perfect summer snack.
It is amazing just delicious one little vegetable can taste.  Mexican-style corn on the cob includes the use of several toppings.  I’m glad it does.  The end result is this sweet, salty, buttery, tart, spicy treat to munch on.  You take a bite and the toppings stick to your face and your hands and your clothes…  But that is what summer is all about. Continue reading

Garlicky Mushroom Pupusas

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Yum. Pupusas. Crispy, crunchy pockets of flavor. No wonder Salvadorans (and pretty much everyone else) loves them. The fillings for pupusas are endless. They can be stuffed with veggies, cheese, beans, anything at all. I’ve made a lovely zucchini-stuffed pupusa before. The zucchini gave it a nice sweet touch but this time I am going a little earthier.

This mushroom filling is meant to be very garlicky.  The garlic adds a nice salty kick to the mellow warmth of the mushrooms.  Plus the heartiness of the mushrooms makes for a great meatless filling.

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Summer Veggie Quesadilla

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Summer is here. And with summer comes fresh yummy veggies.  There are lots of vibrant, crisp, colorful vegetables during this time of year.  So why not make a quesadilla?  Why not indeed.

This recipe uses summer staples like squash, mushrooms and chiles.  Sauté them babies and stuff them into a homemade flour tortilla (or corn).  A fresh simple recipe for all those summer vegetables. Continue reading

Vegan Mexican Cocadas

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Although cocadas vary greatly from country to country the Mexican version resembles a macaroon.  Flakes and flakes of coconut are mixed with condensed milk to form airy poufs of sugary sweetness that then get baked.  The end result is a concoction with a crunchy outside and a soft, chewy gooey center.  Yum.

So for this version I decided to nix the traditional condensed milk and use a vegan version making the dish dairy free.  If you want to go nut free as well, to skip the walnuts as they are totally optional.  Trust me the vegan version is just as sweet, just as gooey, just as coconutty and just as delicious as the traditional version. Continue reading

Junk Food Supreme: Colombian Hot Dogs

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Late night junk food addicts rejoice.  In Colombia it is normal to scoop up a hot dog late at night to take care of the munchies.  And let’s face it-late night meals are not meant to be healthy.  They are meant to satisfy and keep you going.  You can always be good in the morning.
No one says hot dogs have to be healthy.  So these dogs get topped in a sweet pineapple sauce and a cool, creamy cole slaw.  The traditional ketchup and mustard is added next but then-mind blower.  Crushed up potato chips get added.  Yes. Crushed. Potato. Chips.  Uh-huh.  On top not as a side.  I mean how awesome right?  The end result is this sweet, tangy, creamy, salty, crunchy concoction that fills you up and gets you going to the early hours. Continue reading

Tembleque

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You cannot go wrong with coconut custard.  Puerto Rican coconut custard is rich and delicious.  A hint of cinnamon and sugar add great flavor to this decadent coconut dessert. This tasty treat has a creamy, smooth texture, but is still firm to the touch.  It stands somewhere between a custard and gelatin.  As a bonus, this Puerto Rican favorite is easy to make.  It takes just a few minutes in front of a stove and a few hours in the refrigerator- and dessert is done.  A sweet tropical treat to finish any meal. Perfect for any fans of coconut desserts. Continue reading

Caraotas Negras (Venezuelan Black Beans)

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Venezuelans know how to make a good pot of black beans.  Mmmm, nothing like a pot of sweet, smoky, salty, hearty black beans simmering on the stovetop.  Caraotas Negras are very versatile as they can be served as a side dish, over rice or stuffed into cornmeal arepas.
And when black beans are this delicious and this easy to make then they are a must in my book.  Just a little chopping and a little spice and boom-tasty black beans! Continue reading

Mexican Macaroni Salad

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Summertime and macaroni salad go hand in hand.  Something about a nice cold salad during a warm day, don’t you think?  So how about a Mexican macaroni salad.  It is a perfect accompaniment to a great asada (good old fashion bbq).  Although most Mexican macaroni salads are composed of pasta and mayo this one adds fresh veggies and black beans to really bring out more flavor.  Add a hit of spices and wowy you got yourself a great side dish, main course or appetizer. Continue reading