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

There are a few differences between Mexican and Peruvian Ceviche. Peruvian ceviche is made with aji limo, a hot chile pepper popular in Peruvian cuisine. The dish is also prepared by adding a dash of evaporated milk and served on a bed of lettuce with a side of poached sweet potato slices and corn on the cob.

Tinga is a chicken dish that originated in Puebla, Mexico. It’s perfect for tacos, tostadas, salads, or even as a topping for nachos. There are various ways to prepare this dish but the recipe below is simple and easy to prepare and it contains all of the main ingredients that make this dish so popular. This recipe can easily feed a group of six so adjust the ingredients according to the number of guests… 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

There are many variations of the famous tortilla soup but if you visit a restaurant in Mexico, this is the version you are most likely to find on the menu. It’s also my favorite. The broth is a simple concoction of tomatoes, onion, garlic, and spices. Homemade tortilla chips are the star of this dish although it is also common to add pork rinds. The pasilla peppers add a bitter smokey bite… Read More

This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup, you can control the heat by adding more milk. Makes 2 appetizer portions… Read More

This is one of my husband’s favorite recipes year round. I love it too and prefer it over the typical chili made with ground beef. What I love about this recipe (aside from its deliciousness) is that there is no need to use flour in order to thicken the broth. The consistency of chili is obtained by blending a portion of the beans with broth and milk and then it simmers on… Read More