The classic Mexican chile relleno consists of a roasted pepper filled with cheese, battered and fried, then drenched in tomato sauce. Stuffed green bell peppers are usually stuffed with a rice and ground beef filling, nestled in a pool of tomato sauce and baked until the peppers almost fall apart. So I say let’s merge the two. Take the spice of the poblano with the heartiness of the rice stuffing and let those bad boys swim in a pool of tomato goodness. Yum yum. Continue reading
Huevos Divorciados or divorced eggs is a Mexican breakfast dish that is just too funny to not eat. It consists of two fried eggs, side by side, separating (i.e. divorcing) the two different sauces. Simple to make and simple to eat. Fun to say as well. Continue reading
This is an easy, quick sauce. A few minutes and you are done. This flavorful sauce has a great balance of sweetness, spice and just a hint of heat. It is not meant to be spicy but if the heart desires the heat index can be revved up with just a few more peppers or something spicier, like serranos or even habaneros. Pour it on enchiladas, tamales, eggs. You name it it works. Continue reading
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
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
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
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
Hearty vegetables will always yield a delicious meal and this stew is no exception. Good stick to your ribs veggies like potatoes, sweet potatoes and zucchini are simmered with a little sofrito (tomatoes, onions, garlic, spices). Then beans and peas are added to the stew to create the ultimate in one-pot meals. Did I mention the creation only takes about thirty minutes to make? Can’t go wrong. Continue reading
Arroz con Pollo is a pretty traditional Cuban dish. It is a simple, one-pot meal of seasoned rice and sautéed chicken. The dish is flavor, flavor, flavor. The way I see it why does chicken get to have all the fun? Tofu wants in on some of that action.
For this recipe tofu is seasoned lightly before being sautéed. Then the rice gets royal treatment in the form of cumin, turmeric, salt and a little sofrito, which is a combo of onion, garlic and bell pepper. The whole dish is topped with some olives and boom! Arroz con tofu is created. Tomatoey, salty, spice-filled goodness. And the aroma…man the kitchen will smell delicious for hours after you are done. Take that chicken! Continue reading
Huevos a la Mexicana are simple to make. The traditional recipe calls for eggs, tomatoes, onions and jalapenos, scrambled together. Nothing fancy just a hearty and fresh breakfast dish. However, I decided to take it up a notch. Incorporate a little more veg and a lot more flavor. For starters I added some red bell pepper for sweetness and green chilies for tanginess. Then I added some salsa to give it an extra kick. Finally my secret weapon: always add spices to the beaten eggs. Always. The spices always make eggs taste better. Not much to it and quick to make as well. Continue reading