Mexicrave ~ Adriana Torres
Latin American Cuisine
About Mexicrave
Adriana
I'm a food enthusiast with a passion for Latin American cooking and a desire to experience cuisine from all around the world. I love entertaining and sharing this passion for food with friends, family, and strangers alike.
Contact me with questions or recipe requests.
Bye for now!
These baby sweet peppers are stuffed with shrimp sautéed with garlic, onions, tomato, chipotle peppers and cream cheese. A sprinkle of panko bread crumbs and a few seconds in the broiler give these flavorful peppers a little bit of crunch. They make for a light and delicious appetizer year-round! Ingredients 12 small sweet peppers (cut out about 1 inch of each pepper and reserve the pieces to use in the filling) 10-12 medium shrimp, deveined, tail… Read More
This is officially one of my favorite salads of the summer. Chimichurri is a popular topping throughout Central and South America most commonly used to complement grilled meat. The salad dressing is simple – a concoction of only a few ingredients that will not overpower the taste of the grilled steak. And believe me, the chimichurri topping packs enough flavor! Recipe serves 4 Chimichurri Topping Ingredients 1/2 cup finely shopped parsley 4-5 garlic cloves finely minced 1/2 tbsp. dried… Read More
This recipe is perfect if you are looking for a dish that is light yet flavorful. The creamy hot pepper sauce adds the perfect touch of richness and spice without being overwhelming. You can substitute the shrimp for chicken or even make this into a vegetarian meal by replacing any animal protein with more of your favorite vegetables. I personally prefer making these with shrimp and it’s the perfect recipe for… Read More
Made with simple and fresh ingredients, Mexican Cod Ceviche is another recipe that is perfect for this time of year. Various regions throughout Mexico prepare ceviche differently and there are many other variation throughout South America as well. This is one of the most common recipes you’ll find served in restaurants and food stands.
There are a few differences between Mexican and Peruvian Ceviche. Peruvian ceviche is made with aji limo, a hot chile pepper popular in Peruvian cuisine. The dish is also prepared by adding a dash of evaporated milk and served on a bed of lettuce with a side of poached sweet potato slices and corn on the cob.
Words cannot express how much I love Mexican street corn! You can find it in every food stand/cart and restaurant throughout Mexico and every region has their own way of preparing this popular snack. I grew up eating corn in a cup prepared with butter, lime juice, grated cheese and hot sauce but as I grew older my craving for corn on the cob grew especially when it is fire roasted. This recipe for chipotle mayonnaise is one of my favorite toppings and it is highly addictive, I must warn. It is also perfect for summer cookouts and camping trips at the lake so if you like your corn on the cob with a little kick, give this recipe a try.
Tacos de Nopal are very popular throughout Mexico during the spring. There are various ways to prepare them and this is one of my favorites.
Roasted Poblano peppers are one of my favorite ingredients to use when preparing Latin inspired dishes.
