Mexicrave ~ Adriana Torres

Archives

Homemade red enchilada sauce is very easy to make, so unless there are no dehydrated chili pods available in your supermarket, there’s no need to buy it canned. You might find the chile pods in the Latin section of your grocery store prepackaged and labeled, mild, medium, or hot. It also freezes well so you can make a few cups at a time and store them in plastic containers or freezer bags…. Read More

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

Camarão na Moranga, or Pumpkin with Shrimp is a classic Brazilian dish that I have grown to love. It is very different from any Mexican dish I’ve ever eaten and unlike any other Latin dish I’ve come across! It consists of a baked pumpkin filled with sautéed shrimp, onion, garlic, and tomatoes, blended together in a flavorful sauce. You can serve it over white rice and the presentation will wow your guests…. Read More

  When my husband and I opened and tasted these spreads for the very first time, we were immediately impressed. We expected to taste that common mayonnaise flavor found in many spreads but that was not the case. Instead of mayonaise, they’re made with cream cheese and white beans! We tasted the oven roasted Garlic Parmesan and the Spicy Chipotle Pepper sandwich spreads. Others include country Herb Ranch and Smoked Bacon Ranch…. 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