Mexicrave ~ Adriana Torres

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I can’t get enough of this stew perhaps because of my obsession with chipotle peppers in adobo sauce. The combination of chicken, garbanzos, and adobo is just fantastic! In this recipe, I recommend the use of half a 7 oz. can of chipotle peppers in adobo but feel free to make adjustments depending on the level of spiciness you want to achieve. However, the peppers in adobo are absolutely essential in the… Read More

My cooking techniques are neither calculated nor sophisticated but on more than one occasion I have been told, “you cook just like your father,” and that, my friends, is a great compliment.  My dad was the first foodie I encountered. Not only did he appreciate good meals but he also expected them. Whether a simple picadillo burrito or an intricate three-course meal, he knew quality, and demanded it. I remember the first… 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

Caldillo is a Mexican version of the beef stew; it contains tomatoes, green chiles, and potatoes, among other tasty ingredients.  Serve yourself a bowl of this delicious stew this weekend or serve it without the broth and a side of Spanish rice. Ingredients: Serves 4-6 1 lb. stew meat 2 large potatoes, cubed 2 tomatoes. chopped 1/4 white onion, chopped 4 large garlic cloves, minced 2 green chiles, roasted, peeled and sliced 1… Read More

Ingredients: 10-15  roasted, (dried) red chili pods 1 lb stew meat or shredded beef 3 potatoes 1/2 onion 4 garlic cloves 2 tbls. salt 2 tbls. ground cumin

There’s nothing more I crave in this cold weather than a beast-size bowl of hot stew. Try this caldo de res anytime and enjoy the holidays! Ingredients                                                                                 12 cups water (3 liters) 1  1/2 lb. beef shank bones and/or beef spare ribs 1 quarter piece of cabbage, roughly chopped 2 large carrots, chopped 2 corn on the cob, cut into fourths 3 small red potatoes quartered 3-4 green squash, sliced hand full fresh… Read More