Huevos Divorciados

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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

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Potato Soup

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Potatoes-Can they do no harm?  They are tasty, hearty, cheap, filling and did I mention tasty?  Although there are many dishes that include potatoes I think one of my favorite ways to prepare them is in a simple soup.  A warm bowl of soup.  A steamy pot of earthy goodness. It is just really simple but really delicious.  Just some potatoes and tomatoes.  A few spices and voila!  A masterpiece is created. Continue reading

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

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

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

Porotos Guisado (Argentinean Bean and Vegetable Stew)

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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

Mushroom and Corn Tostadas

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Picture this: a crispy, crunchy tortilla slathered with warm beans, then topped with earthy mushrooms, sweet corn and a little punch of heat.  A mountain of lettuce, tomato, cheese and cool yogurt gone on next and voila!  Mushroom and corn tostadas.  What a fantastic meal for a warm day.  These mushroom and corn tostadas are easy to make and are very satisfying.  You got flavor and you got texture making these tostadas delicious. 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

Ensalada de Quinoa

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Quinoa is a staple in South American cooking-and for good reason.  It is chock full of protein, fiber and minerals.  It tastes delicious and is quick cooking.  I’m a quinoa fanatic. Continue reading