Mexicrave ~ Adriana Torres

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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 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

Roasted Poblano peppers are one of my favorite ingredients to use when preparing Latin inspired dishes.

  Churros are very popular in Central and South America but word on the street is, they originated in Spain. Spaniards eat this pastry for breakfast alongside a cup of hot chocolate. The hot chocolate is thicker than most found in the U.S. which makes it perfect for dipping. I remember when my parents would take me to the mall in Mexico on Sundays and bought me a churro filled with cajeta… 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

  Tostones are very popular in Central and South America and are served with a variety of dipping sauces. My favorite one is simple to make. Serve tostones as an appetizer or alongside your favorite Latin dish like Pavellon Criollo, a traditional Venezuelan dish. Tostones: 2 green plantains, peeled and sliced into 1 inch thick slices cooking oil for frying Dipping Sauce: 1/4 cup light olive oil 2 garlic cloves, minced 1… Read More

Jamaica is a popular drink in Mexico made from dried hibiscus flower. I gave the recipe my own twist and added fresh orange juice and it was absolutely delightful! If you are watching your waistline, try adding honey as a sweetener of choice instead of sugar. Cheers – Salud! Ingredients: 3/4 cups dried hibiscus flower 12 cups water, separated Juice of 4 oranges sugar to taste Instructions: – In a large pot,… Read More

I made individual pot pies with every intention to eat a single serving, however, after one taste of the delicious crumble topping, I couldn’t resist having seconds. You can make these using a muffin pan, like I did, or cupcake size pot pies for appetizers. Enjoy! Serves 6 muffin size pies Filling: 1 large chicken breast, cooked and shredded or cubed 1/2 cup cooked carrots cubed 1/2 cup cooked green beans or… Read More