Mexicrave ~ Adriana Torres

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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

Tacos de discada are very popular and are often made for large parties and family gatherings. The name derives from the pan used to prepare the meat, a disco, or disk, made specifically for cooking discada. At parties, the disk is set somewhere outside and guests can stand around and watch as the pork, beef, and chorizo sizzle to perfection. Though a disk can be purchased at many Latin American grocery stores,… Read More

  When my husband and I opened and tasted these spreads for the very first time, we were immediately impressed. We expected to taste that common mayonnaise flavor found in many spreads but that was not the case. Instead of mayonaise, they’re made with cream cheese and white beans! We tasted the oven roasted Garlic Parmesan and the Spicy Chipotle Pepper sandwich spreads. Others include country Herb Ranch and Smoked Bacon Ranch…. 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

Fideo is a popular soup served as a side or starter for many Mexican dishes but it can also be served as the main course with a flour tortilla or warm bread. It is very easy to make and a comfort food in many households including mine. Ingredients: serves approx. 4,  3/4 cup servings 1 cup fideo pasta 2 1/2 cups water 1/2 cup tomato sauce 1/4 onion, finely chopped 1 garlic… Read More

Locro de Zapallo, a classic dish from beautiful Peru, is a hardy vegetarian dish perfect yearlong but especially satisfying throughout the winter months. Although some may choose to add chicken, fish, or shrimp, the traditional Peruvian locro, or stew, is composed of zapallo macre, or pumpkin, potatoes, cheese, vegetables, and spices. While some of the ingredients are difficult to find in U.S. supermarkets, there are many online stores that offer them at… Read More

This salad is fresh, simple, and delicious. You can skip the walnuts and cranberries and just squeeze a lime and sprinkle some salt or accompany with your favorite vinaigrette dressing. Serves 4 2 Large cucumbers 1 jicama 3 red apples 1/2 cup cranberries, raisins, or a mix of the two 1/2 cup chopped walnuts Peel the cucumber and jicama and slice Julienne style. Do the same to apples leaving the skin on… Read More

You can find corn gorditas on the menu of practically every Mexican restaurant walk into. They can be stuffed with chile colorado, beans with cheese, and just about anything else your heart desires! These taste just like the ones I ate growing up at the street festivals in Mexico. Hope you try them. Makes 12 gorditas Dough: 4 cups corn flour 1 tbsp salt warm water ( 2 cups more or less)… Read More