Pastel Azteca is the Mexican answer to the lasagna. Layers of tortillas, sauce, cheese and delicious fillings are placed in a casserole dish, then baked to golden yumminess is achieved. The tortillas soak up the sauce creating a soft, almost velvety texture. It is super easy to make and very satisfying. 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
Calabacitas, or squash, is a perfect side dish or appetizer for springtime. This dish brings clean flavors together to make a very simple yet tasty dish. I grew up eating this delicious mix of flavors. Squash just works great with sweet corn and the acidity in the tomatoes. 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
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