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
Quick and easy is always good. Quick, easy and incredibly delicious is just amazing. This soup is so easy to create and the addition of the spices gives it complexity not always associated with quick cooking recipes. This is the perfect soup for a cool crisp day. In less than 30 minutes a warm, robust soup is ready. Serve with some bread or rice and you have a meal on your hands. Continue reading
Fideo Seco is the not-so-famous cousin of Sopa de Fideo, or vermicelli soup. Fideo Seco has virtually the same flavor profile as the soup version but is normally a side dish rather than an actual soup. The end result creamy, almost risotto like, noodles bathed in spicy tomatoness, intermingled with tons of veggies. Continue reading
I first had brussel sprouts a little over a year ago. I did not know what I was missing out on. They have become one of my favorite veggies. Thank you to whoever decided to bring them puppies to the forefront. Since then I have tried to incorporate them into lots of tasty dishes. Who knew those little gems are bursting with so much flavor? I love the robust earthy goodness the wonderful brussel sprout brings to the table so why not make tacos with them. So easy to create and even easier to devour. Continue reading
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
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.
Coffee is coffee. Wrong! This old school method is very different from that of the tried and true coffee maker. When drinking coffee is meant to be relished this is the way to do it. This is definitely not an I’m-late-and-running-out-the door kind of coffee. It is an I-have-nothing-but-time-on-my-hands-let-me-sieze-the-opportunity-to-slowly-enjoy-my-coffee coffee. The rich, sweet, spiced aroma leaps out of the mug and entices you to sit down. It grabs you by the hand and gently reminds you to savor the moment. Enjoy it. 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