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

Veggie Caldo

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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

Orange-Infused Camote Enmielado (Candied Sweet Potato)

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If you ever visit Mexico you will notice the vendors lining the streets and sidewalks selling snacks to passersby.  Some vendors offer some sort of candied vegetable or fruit (sweet potatoes, pumpkin, banana, etc.).  It is more of a snack than a full fledged dessert; just something to munch on while you walk through the streets.  Most of the time it is a sugary sweet treat, swimming in syrup.  The kind that drips down you arms and you eat hunched over so not to stain your clothes with the gooey caramelized syrup. Continue reading