Pastel Azteca is the Mexican answer to the lasagna. Layers of tortillas, sauce, cheese and delicious fillings are placed in a casserole dish, then baked to golden yumminess is achieved. The tortillas soak up the sauce creating a soft, almost velvety texture. It is super easy to make and very satisfying. Continue reading
Huevos revueltos, or scrambled eggs, make for a quick and easy breakfast meal. Usually huevos revueltos are kept simple with eggs and some salt and pepper. But why stop there? I say add some veggies for flavor and color. And while we are on the subject of flavor, chipotle peppers add a ton of flavor.
This recipe turns scrambled eggs into a vegan-friendly, spice-filled dish. Skip the eggs and make it with tofu instead. Add peppers, onions and tomatoes to really kick it up a notch. So filling, so tasty, so incredible. Patting myself on the back now. Continue reading
Comfort food staples for some Mexicans include sopa de albondigas, or meatball soup. Whether it starts a meal or is the main star, albondigas always satisfies in the nostalgia-takes-me-back-to-my-youth department. The rich flavorful broth married with a spiced-filled albondiga (a.k.a. meatball) makes a great addition to any dinner…or lunch… or even breakfast (why not!).
So I have taken the meat out of the ball and instead used delicious, nutrient-dense chickpeas. The chickpeas really help create a dense, filling ball. It is very similar to falafel, just with a few twists. Not sure if I can call it a meatball if it technically is not made with meat. Hmmm. Well whatever they are call they sure are tasty. Continue reading
I went to a great Japanese restaurant a few weeks ago and had a delish tofu and teriyaki dish. It was this soft tofu and mushroom patty with a crispy crust smothered in teriyaki sauce. It was this great blend of flavors and textures. Soft, crispy, sweet, salty. Continue reading
Caldo is common among many Latin American countries. It is one of the simplest things to make and one of the most satisfying. Although most caldos use meat as the main source of protein this caldo uses beans as a base. It is a rustic soup often identified by its hunks of meat and large pieces of vegetables. It can be a bit messy to eat when the ingredients do not even fit on the spoon. I never understood why everything had to be so big so I cut the vegetables a bit smaller, making this soup very easy to eat. Continue reading
Guisado is a cooking catchall term used to describe a stir-fry of sorts. It consists of a bunch of ingredients thrown into a pan with spices. Basically when your dish doesn’t fit into any other category and it involves an open flame-guess what! You just made a guisado. Continue reading