Mexicrave ~ Adriana Torres

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Escondidinho de camarão is another popular Brazilian dish and can be served as the main course or as an appetizer. Ramequins are prepared by layering a generous serving of shrimp cooked in tomatoes and spices then requeijão (cream cheese) and yucca puree. As a final touch, they are sprinkled with freshly grated parmesan cheese and placed into the broiler until the top slightly browns and crisps. If you have never tasted yucca… Read More

  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

  Charro beans with quesadillas and fresh avocado slices – my favorite of all comfort foods. These beans are full of flavor and by making a large pot, you can feed the entire family! Serve charro beans as the main course with tortillas or as a side of your favorite Mexican dish. Ingredients: 4 cups, uncooked pinto beans 12-13 cups water 1 1/2 cups sliced wieners or Spanish chorizo (Spanish chorizo is… Read More

A great salsa is essential when serving a Mexican meal; I can’t eat without it! This fried jalapeño salsa is perfect for chicken or steak tacos. It’s spicy, creamy, and full of flavor. To top it off, it’s simple to make and you’ll only need a few ingredients. Ingredients: 10 Jalapeños 2  garlic cloves 1 cube chicken bouillon such as Knorr, which can be found in the Latin section of your grocery store 1/4 cup… Read More

If you’re a fan of green chicken enchiladas, then this recipe is for you! Green Chicken Pozole is also very popular around the holiday season and it’s perfect for those guests or family members who do not eat pork or beef, most common in red pozole and menudo. But you may want to double the recipe; everyone is going to want some! Serves 4 4 cups white hominy 2 large chicken breasts… Read More

Champurrado is a Mexican atole made with chocolate, spices, and masa de maíz, or corn flour. It’s a thick version of a hot chocolate but with a unique flavor that can only be attained by using Chocolate Abuelita, a brand of Mexican chocolate and piloncillo, a cone made from unrefined sugar. Champurrado is made during the holiday season and pairs well with sweet tamales like pineapple and pecan! Give this a try… 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