Fresh watermelon. Want an easy way to enjoy that summer staple? For those of you who grew up eating watermelon (sandia) with lime, chile and salt -this drink is for you. You get hit with a slew of flavors. Sweet, salty, tart, spicy. Not to mention it smells wonderful. That fruity melon aroma just screams summer. It makes you want to sit back, enjoy the breeze and feel the grass underneath your toes. Continue reading
You know, whoever decided to stuff dough with delicious fillings should really be honored. And I mean a statue in the park, face on a stamp, day of acknowledgement kind of honored because bready dough wrapped around flavorful fixings is hard to beat. It is tasty, easy to eat and-did I mention tasty? Continue reading
Yucca, or cassava, is a cousin of the potato. More commonly used in tropical cooking, yucca is very versatile and can be used in numerous preparations. Just because yucca does not get as much attention as the almighty potato does not mean it is not as delicious. Trust me.
This Cuban recipe takes yucca from yummy veggie to extraordinary side dish. This garlic sauce makes it. The sweet garlic flavor complements the rich olive oil. The addition of the lime cuts through the sauce and helps balance it out. The end result: Creamy yucca and a sweet garlicky sauce with a hint of citrus. Yes, please. Continue reading
Eggplant may never be considered a Mexican Food staple but it definitely is. Whether you make tacos or tostadas with the mighty eggplant is up to you but one great way to use it is as a filling for gorditas, the soft, pillowy corn disc thicker than a tortilla.
A fragrant filling of garlic, onion and eggplant with just a hint of spice is created to fill these gorditas. Simply top with lettuce and salsa or let your imagine run free and use other toppings like cabbage, jalapenos or shredded carrot. Can’t get enough gordita goodness? Well then, try the Spicy Tofu Gorditas as well. Continue reading
Looking for a quick and easy breakfast idea? Molletes are the answer. They are fast, simple and delicious. You are basically looking at bread, beans, cheese and salsa heated through to make one scrumptious and portable meal. Yes, breakfast (or lunch or dinner or snack time) can be this easy. Slice a roll in half, slather some garlicky beans, top with cheese, watch it become gooey then spoon some salsa on top. Pretty easy! Yum, yum, yum, yum, yum. Continue reading
Coquito is a delicious Puerto Rican coconut drink served around Christmas and New Year’s Day. The creamy, velvety beverage can be enjoyed either with the addition of rum or its own for those who want a non-alcoholic drink.
It is a great “something different” to drink during the holiday season when most festive drinks overdose on pumpkin or peppermint. It is so easy to make and is just about as error-proof as it gets. Sweet, creamy, coconutty, cinnamonny goodness.
So traditional coquito is absolutely not vegan as it usually involves condensed milk and eggs but all it takes is a couple of tweaks to make it a treat almost everyone can enjoy. I used light coconut milk for this but if you long for a richer mouth feel feel free to use regular coconut milk (you want to use the one in the can not the coconut milk used as a milk substitute). Personally, I feel the rum is totally optional but if you feel it is a need I say bring it. The rum could also be set to the side and mixed into each individual glass, as needed. Continue reading
Fall is here and it is time to strike up those ovens and start roasting some veggies. Roasting really brings out the best out of vegetables. The sweet, nutty goodness is one of a kind.
Roasted cauliflower makes for a great taco filling. The soft texture of the cauliflower balances a crispy, crunchy fried tortilla to create one delish taco. Dress the tacos with a little cabbage, salsa and cheese and you have one incredibly flavorful bite. Continue reading
Just because summer is winding down doesn’t mean fizzy cold drinks have to be turned down. No no no. I say take advantage of the fresh fruit that is still around and make a quick, refreshing drink.
Honeydew, with its sweet notes really quenches a thirst. And lemon really brightens up anything it comes in contact with. The addition of lemon-lime soda adds some fizz as well as sweetness. The best part: it takes less than five minutes to make. Score! Continue reading
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
Summer and corn go hand in hand. Something about munching on corn on the cob on a sunny afternoon that is just delightful. It is the perfect summer snack.
It is amazing just delicious one little vegetable can taste. Mexican-style corn on the cob includes the use of several toppings. I’m glad it does. The end result is this sweet, salty, buttery, tart, spicy treat to munch on. You take a bite and the toppings stick to your face and your hands and your clothes… But that is what summer is all about. Continue reading