Made with simple and fresh ingredients, Mexican Cod Ceviche is another recipe that is perfect for this time of year. Various regions throughout Mexico prepare ceviche differently and there are many other variation throughout South America as well. This is one of the most common recipes you’ll find served in restaurants and food stands.
Roasted Poblano peppers are one of my favorite ingredients to use when preparing Latin inspired dishes.
Chilaquiles is a traditional Mexican dish and one of my favorite dishes to have for breakfast on special occasions. They taste great with a sprinkle of queso fresco and finely chopped onions but I in my home, we always top ours off with an over-easy egg. You can’t go wrong with that! The sauce is made from roasted and dried red chile pods and is the same sauce you use for other… Read More
Like potato salad, chicken salad can be prepared in a variety of ways. This recipe calls for fruit like grapes and green apples but you can add any other fruit your heart desires! The dressing is composed of mayonnaise and media crema, or table cream. It is very common in Mexico to mix media crema and mayonnaise to obtain a velvety and lighter dressing for the salad. You can find media… Read More
So perhaps a hot soup is not as appetizing in the spring as it is in the winter, but if you love turkey, potatoes, and pasta, does the weather even mater? The broth is light, buttery, and full of flavor. This dish is a hit in my home time after time. Ingredients for meatballs: 1/2 lb. ground turkey 1 garlic clove, minced 1/2 teaspoon black pepper 1/2 teaspoon chopped, fresh dill 3… 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