Locro de Papa (Potato Cheese Soup)

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It is soup season.  Time to whip up a hearty, satisfying soup to help keep the cold at bay. What a better way to heat up those tummies then with some potato soup.  Creamy goodness is just a few minutes away.

Ecuadorian Locro de Papa is a rich soup made of potato, cheese and corn.  Meant to keep you warm while in the Andes, this soup screams comfort food.  It is creamy, starchy, cheesy and full of flavor.  The soup is usually garnished with avocado which makes it even more decadent.  All I can say is be prepared to be blown away. Continue reading

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Chorizo and Bean Mexican Torta

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Picture this: a fresh, warm, crusty roll slathered with spicy chorizo and warm beans.  Crisp lettuce, sweet tomatoes, coooool avocado and creamy melt-in your-mouth cheese.  Oh yum. Summer just got better and it is all thanks to the mighty torta-the Mexican answer to the sandwich.  Tortas are not only yummy but versatile as well.  They can be served hot or cold and filled with just about any type of protein and veggies you have on hand.

For this recipe I took an authentic torta filling and turned it vegetarian (or vegan).  Most meat-free chorizo tastes just like the traditional beef or pork chorizo (a spice-filled sausage). I smashed it up with some beans to create a fantastic, flavorful filling (try saying that 5 times fast!).  With a well-seasoned filling it is best to keep the veggies simple.  Just a little lettuce, tomato, avocado and cheese to help cut through the spice and voila!  Lunch/dinner-heck even breakfast is served.  Don’t worry about any leftovers either.  The filling makes for killer tacos. Continue reading

Sopa de Azteca (Aztec Soup)

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Sopa de Azteca, or Aztec Soup, is a very easy and tasty version of tortilla soup.  A simple tomato-based soup is topped with tortillas, avocado and a sprinkling of cheese.  All there is to it. The key is to have a well seasoned, tomatoey base for flavor.  Lots and lots of flavor.  The rest is pretty straightforward.  Nice, crispy tortilla chips (homemade or high-quality store-bought are best) add a good bite, the cool, creamy avocado lends this great flavor and brightness to the soup and of course the cotija cheese does what cotija cheese does best-gives the soup a tangy pop of flavor.  Yum yum. Continue reading

Huaraches

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Huaraches are a Mexican specialty that is easy to make and really delicious. A perfect combo. So huaraches are super easy to assemble. It is all in the prep work. Lots of chopping and heating up but once that is done you are good to go. These bad boys are named huaraches, or sandals, for the huarache-shaped oblong the masa is shaped into. How cute is that? Continue reading

Roasted and Toasted Taco Tuesday: Garbanzo and Tomato Filling

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Char gives flavor.  Lots of flavor.  So going on that theory these tacos have flavor to spare.  Lots of roasting and toasting involved to help develop the nuttiness of the garbanzo and the sweetness of the onions and tomatoes.  Nutty, sweet and slightly bitter to round it all out.  Oh that’s good. Continue reading

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

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