Mexico City Quesadillas

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For most people a quesadilla consists of an enormous flour tortilla stuffed with an insane amount of cheese, griddled, then topped with guac, sour cream and chunky salsa.  Well I am not sure what the folks in Mexico’s capital would have to say when they see that.  Out in Mexico City quesadillas look a lot different.  A lot.  For starters they are significantly smaller and use a corn tortilla as a base.  Second, fillings usually consist of something more than just cheese (although a cheese quesadilla is acceptable).  A variety of vegetables make for great additions to a quesadilla.  One of the biggest difference is these quesadillas usually get fried rather than just get thrown on a griddle.  The end result is half-quesadilla, half-turnover.  A crunchy outside that is filled with warm veggies and gooey cheese. Continue reading

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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

Cuban Black Bean Soup

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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

Vegan Fideo Seco

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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