I'm so glad I was born Mexican because if I weren't I would have to convert just for the food. Mexican food rocks in my world and not just the savory stuff, the sweet stuff kicks butt too. I love going to panaderias and getting pan dulce and all kinds of sweet treats. One of my all-time favorite desserts is tres leches cake. It's dangerously good.
I've never made it myself, but I just found this recipe for tres leches cake that is about to change all of that. There used to be a panaderia here where I could go buy a slice of tres leches, but then they just stopped making it. I'm jonesing for some and it feels wrong to deprive my daughters of one of my favorite childhood treats, so I better step up, batter up and use three types of milk to make something marvelous!
Some people are geniuses when it comes to coming up with fantastic ideas in the kitchen. Sadly, I am not one, but I am good at recognizing genius when I see it. Take for example this recipe or Mexican French toast rolls or dedos gitanos, if you prefer, created by Chef Pati Jinich, from Pati's Mexican Table on PBS. Look at them! They are gorgeous, delicious and you won't believe how easy they are to make! Genius, I tell you! Absolute GENIUS!
This is the kind of creation that kids and adults go crazy for. What I really love about this recipe is that it looks beautiful and complicated, but is actually rolled up simplicity sprinkled with sugar. How come these kinds of ideas never spontaneously occur to me? I guess that's because I'm not a genius in the kitchen. Ni modo, I'm still going to reap the rewards, though, and you can too.
Chilenos use a lot of slang to express themselves. And, a few of the most commonly used words or expressions cannot be used in mixed company! This month, like many other Latin American countries, Chile celebrates its Fiestas Patrias. In fact, my compatriotas have already kicked of the multi-day celebration for el Dieciocho (the 18th) with asados (barbecues), ramadas or fondas, rodeos and Cuecas (Chile's national folk dance)! I figured I'd join in by sharing one of our traditional recipes as well as the most popular (and highly-inappropriate) slang word used among íntimos amigos chilenos!
It's official, I have died and gone to batido heaven. I am a big fan of smoothies. Always have been, as my mother raised me on breakfast batidos. On crazy mornings when there was no time to sit down for breakfast my mother would whip up a batido full of fruit and nutrients so that I wouldn't go to school running on empty. Now as much as I love a good smoothie as a meal I also love to chew my meals. The whole act of chewing makes me feel like I've really EATEN something, you know what I mean? That's why I'm saying I've died and gone to batido heaven because I just discovered a new health craze: smoothie bowls, which are batidos with healthy toppings you can chew!!!
AND they are the sexiest looking smoothies I have EVER seen! Not only that, but I found an Instagram account, Smoothie Bowl Recipes, that posts pictures of them WITH recipes! I can't wait for you to see the roundup I put together.
There is a beautiful molcajete in my kitchen that was handed down to me by my mother and I consider it a treasure, a family heirloom even. It's been in my life for as long as I can remember and I never intend to get rid of it. It reminds me of my childhood and puts a smile on my face every time I glance at it, but the sad truth is that I rarely use it. It has become more of a decorative dust collector than anything, I'm not sure why I don't pull it out more often, but my buddy Yvette Marquez-Sharpnack from Muy Bueno Cookbook posted an awesome video recipe for molcajete guacamole tostadas that has me dustin' off my favorite molcajete in the world and using it to make something delicious.
You are going to love this recipe which makes the perfect appetizer for any gathering and is super fast to put together.
Empanadas are one of those things that just about everyone likes. How can I be so sure? Because whenever I post a recipe for them here or on our Latin Recipes Facebook page, which you might just want to start following, everyone goes crazy. And I mean crazy in a good, I can't wait to eat that, kind of way.
What's particularly wonderful about empanadas other than their almost universal appeal is that they lend themselves to variety. I tend to make and eat ground beef empanadas, but I'm always game to try something different, that's why I'm excited to share this recipe for baked shrimp paremesan empanadas with you.
It's no secret that I am always trolling the internet for easy one dish recipes. Hey, I work hard (I'm sure you do too) and when dinner time comes around sometimes I need something quick and simple, no shame, no guilt. Well, the one pot recipe I have to share with you today is so unbelievably simple I cannot believe I didn't come up with it on my own. This recipe for Monterey chicken tortilla casserole is like an easy version of chilaquiles that you can pretty much make with leftovers and it's so full of cheesy goodness, it's bound to be a hit. Serve it with a simpe side salad and buen provecho!
Buñuelos remind me of Christmas, they remind me of love, they remind me of family and specifically they remind me of my tía Hilda who would always make them for me because she knows how much I love them. I'm so sorry to say that my tía is not doing well health-wise and her buñuelo making days are behind her. I can't tell you how sad this makes me. I will never ever be able to eat a buñuelo without thinking of her, without being grateful to her, without feeling full of love for her.
As hard as it is for me to accept it, it's time to start making my own buñuelos and luckily my friend Pattie Cordova from the blog Living Mi Vida Loca and her mom are coming to my rescue.They are sharing their awesome and easy recipe for buñuelos.
So my hubby loves jalapeño poppers and I think they are awesome and taste all kinds of delicioso, but I don't love that for the most part they are deep fried. Because of that, I tend to stay away from them and I have not ever once made them at home because then I might eat them all and feel all kinds of guilt afterwards. Pues, guess what? Now, I can make them at home and eat them too because I found an easy and fabulous recipe for grilled stuffed jalapeños.
Sure they still have some naughty cheesy goodness in them and a surprise helping of crispy bacon, because I'm not trying to be a saint or anything, but now that I know I can lighten them up by not battering them or frying them, I can't wait to pop these baby's on the grill and then pop them in my boca!
Can you believe that I was well into my 30s the first time I tried arepas? My husband came home one day with a bag full of arepas from a little hole in the wall and he said to me, "You HAVE to try these!" I reached into the bag and pulled out what quite frankly looked like a slightly unimpressive little pancake looking doughy thing and took a bite and it was AH-MAZE-BALLS. All of a sudden those little spheres of dough looked beautiful to me and I wanted to scream at the heavens in anger because I had no idea I could have been eating these my entire life.
Well, since my first encounter with an arepa, I've made up for an arepa-less childhood and early adulthood. I buy them whenever I can, but I'm thinking that perhaps it's time to start making them at home so that my children don't suffer from arepa deprivation in their early years like I did. I found a great and easy arepa recipe that I'm sure will be a hit with mine and yours!