Mexicrave ~ Adriana Torres

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Camarones a la Diabla is one of my favorite ways to eat shrimp – ‘Diabla’ is Spanish for she-devil.  Everyone has their own version of the dish and the heat level can be adjusted according to your taste but for the most part, these shrimp need to be SPICY! My version also has smoked bacon which adds another dimension of flavor. Serves 2 Ingredients: 16-20 large, fully cooked shrimp 4 pieces thick smoked bacon, chopped… Read More

I can’t get enough of this stew perhaps because of my obsession with chipotle peppers in adobo sauce. The combination of chicken, garbanzos, and adobo is just fantastic! In this recipe, I recommend the use of half a 7 oz. can of chipotle peppers in adobo but feel free to make adjustments depending on the level of spiciness you want to achieve. However, the peppers in adobo are absolutely essential in the… Read More

If you’re a fan of chipotle peppers then this dish is for you. If you are entertaining a large crowd, it can be made ahead of time and stored refrigerated until it is time to eat. Ingredients: Serves 2 2 medium chicken breasts, diced 1/2 white onion, chopped 2 garlic cloves. minced 1 tomato, diced 1/4 cup fresh cilantro 3 tbsp, fresh oregano 1-2 chipotle peppers in adobo sauce, chopped,  plus 1 tbsp. of… Read More