I’m a big fan of fish stew and even more so in the fall and winter months. This Colombian recipe is very different from the typical Mexican fish stew as it’s made with coconut milk and simmered with different spices. Coconut milk is a staple in kitchens throughout South America especially when cooking seafood. It adds a rich, nutty flavor to soups and stews with a slight hint of coconut. Delicious! Serves… Read More

I have eaten pozole countless times so preparing this dish brought back many fond memories. One of my favorite memories is of my father rushing out of the house early Sunday morning with one of my mother’s pots in hand. He would stand in line at one of the neighborhood’s bakeries and bring back a pot full of pozole and fresh-baked bread for us to enjoy. Pozole is popular during the holiday… Read More

Coconut rice is served alongside savory dishes across Latin America. Depending on the region, there will be slight variations in the cooking process but overall, it’s a simple to make side dish. This is not to be confused with another popular Latin American dessert also known as, arroz con coco or arroz con leche, which has raisins and other spices. Ingredients: 1 cup Jasmine rice  *(Read note below) 3/4 cup canned coconut milk ( you… Read More

Pabellón Criollo is a traditional Venezuelan dish consisting of shredded beef sautéed with onions and peppers and served with white rice, black beans, and fried plantains. There are a few other variations; some top off the dish with an over-easy egg and others sprinkle  queso fresco on the black beans. The flavors bind together amazingly and I’m sure you’ll enjoy this dish as much as I do. Ingredients: 1 1/5 lb. flank… Read More

Flan has to be one of my favorite desserts of all time! This custard is typical in many South and Central American countries and you are sure to find it in every Mexican restaurant. It’s also extremely easy to make! The first recipe is for a plain flan topped with a homemade caramel while the other is topped with delicious guavas. Hope you like it! Flan 2 cans, sweetened condensed milk 4… Read More

Patacones, or fried green plantains, are very common and popular throughout Central and South America. Every country, state, town, and person has their own variation and special way of preparing this dish. In my opinion – they’re all amazing! This recipe is similar to Peruvians’ version of the dish as it incorporates evaporated milk, a staple in kitchens in Peru. Makes 6 patacones 2 green plantains, each peeled and sliced into 3… Read More

These little pieces of heaven are very popular in Brazil and often made for parties or served as a dessert. There are many variations such as the brigadeiro traditionally rolled in chocolate sprinkles and the beijinho most often rolled in coconut flakes or granulated sugar, both pictured below. The texture of these candies is similar to fudge but with a distinct flavor that only condensed milk can provide. My personal favorites are… Read More

My cooking techniques are neither calculated nor sophisticated but on more than one occasion I have been told, “you cook just like your father,” and that, my friends, is a great compliment.  My dad was the first foodie I encountered. Not only did he appreciate good meals but he also expected them. Whether a simple picadillo burrito or an intricate three-course meal, he knew quality, and demanded it. I remember the first… Read More