Mexicrave ~ Adriana Torres

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Enchiladas are a staple in many Mexican households and I love that they can be prepared in a variety of ways. I usually serve enchiladas rolled in the traditional way but when I am entertaining a large crowd, I find making a casserole is less-time consuming. You can adjust the spiciness of this dish by altering the amount of jalapeños. Also, to keep your tomatillo sauce from tasting sour, do not cook… Read More

The combination of guava and cheese is very popular throughout Latin America. They are two ingredients found in many popular pastries from pies to empanadas. ‘Dulce de guayaba’ (guava candy) and queso fresco can also be served side by side and paired with your favorite wine. The guava paste used in this recipe can be found in the Latin or Hispanic section at your local grocery store. There are also various online stores… Read More

Happy Monday everyone! Well I had a busy, busy weekend. We decided to have a cookout on Sunday and invite the family over, so guess who was at Wal-Mart at eleven p.m. stocking up on tostadas and fresh onions and tomato? But I love entertaining and most of all, cooking, so I was thrilled to have thirty hungry Mexicans at my doorstep the next evening. Like I’ve said before, I rarely follow a theme for dinner… Read More

  These shredded beef tostadas are delicious. Try them with shredded chicken or skip both and pile on more avocado and beans for a vegetarian lunch or dinner. Ingredients – 8 corn tostadas (if you can not find these in your grocery store, use corn tortillas. Bake the corn tortillas at 350 degrees for five to seven minutes or until crisp. Do not use flour tortillas.) – 1 lb. brisket flat cut –… Read More