Tofusito Pibil

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Cochinita pibil has roots in Mayan cooking.  The ancient dish consists of chunks of pork marinated with achiote (a flavorful, spiced induced paste made from annatto seeds, coriander, garlic and other spices) and wrapped in banana leaves before being placed in an outdoor oven.  It is one of those dishes that takes hours to make but the labor is rewarded with a spiced filled explosion in your mouth.  Yum yum. Continue reading

Corn and Black Bean Taquitos

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Let’s face it taquitos are cute.  So tiny.  So compact.  All rolled up and easy to dip into guacamole or salsa or pretty much anything.  But most times taquitos are (over)stuffed with meat and deep-fried making them heavy and food-coma inducing.  That is why this vegetarian take on the classic little devil is healthier and lighter.  The taquitos are oven baked rather than deep fried and, personally, I prefer it that way.  Continue reading

Zucchini Pupusas and Curtido

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As someone who was born and raised in Southern California I know a thing or two about pupusas.  This Salvadorian classic is the gateway of Salvadorian food for most.  Pupusas consist of a thick corn tortilla stuffed with various fillings, including veggies, beans, cheese, and meat, then lightly sautéed on a griddle or hot pan.  Of course it is served next to, what I consider its co-star, curtido- fragrant, pickled cabbage slaw that is nicely used to help cut through the salty, fried goodness that is pupusaland. Continue reading

Roasted and Toasted Taco Tuesday: Garbanzo and Tomato Filling

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Char gives flavor.  Lots of flavor.  So going on that theory these tacos have flavor to spare.  Lots of roasting and toasting involved to help develop the nuttiness of the garbanzo and the sweetness of the onions and tomatoes.  Nutty, sweet and slightly bitter to round it all out.  Oh that’s good. Continue reading

Satisfying and Easy Vegan Black Bean, Spinach and Corn Enchiladas

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Comfort food.  The best remedy for just about anything.  Have the blues?  Have some comfort food.  Feeling under the weather?  Have some comfort food.  Stressed out?  Have some comfort food. Continue reading

Huevos Rancheros Florentine: Yup. I. Went. There.

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What are good Saturday morning breakfast ideas while trying to decide whether to face the cold, rainy, foggy world or stay indoors wrapped up in a blanket?  Two favorite options of mine: Huevos Rancheros and Eggs Florentine.  Two distinct dishes, both very tasty treats.  But you shouldn’t eat both at the same time, right?  Well maybe you should.  Hmmm.  I decided to combine the two and create one egg dish filled with hints of both. Continue reading

Carb Heaven Crispy Potato Tacos

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Growing up these were a favorite of mine.  What is not to love about mashed potatoes?  Mmmm mashed potatoes.  Velvety smooth, rich mashed potatoes.  But you know what makes them better?  Mashed potatoes nestled inside a tortilla!  The balance of the crispy, crunchy tortilla layer and the smooth velvety mashed potato filling with just a little hint of garlic and chipotle peppers is pretty close to perfection.   Trust me on this.  Those store-bought tortilla shells have nothing on these tacos.  Continue reading

Atol-atte (Dark Chocolate and Coffee Atole) & Buñuelos

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Traditional Latin American Christmas favorites vary from country to country.   However, almost all Latin American countries have some sort of sweet, hot beverage and crispy, crunchy, sugary desserts perched on the stovetop ready to go during the month of December.  Atole reigns throughout Mexico and Central American countries.  Continue reading

Lemon Overload Guacamole and Cumin Chips

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Making the perfect guacamole is not difficult. I’ve been making it since I was a kid.  Although techniques and ingredients have changed and evolved throughout time one thing has stayed consistent-LOTS of lemon juice.  The lemon juice cuts through the richness of the avocados juuuust right.  Plus the addition of the citrus keeps it from turning brown quickly. Continue reading