21 Recipes for Colombian Independence Day! by The Latin Kitchen ¡Feliz Día de Independencia, Colombia! Armed with an intrepid sense of self-determination and patriotism, the masses of Bogota took to the streets in 1810 to rise up against Spanish rule. Now, 203 years
Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce DIRECTIONS Reserve 1 teaspoon of the Chipotle Marinade Mix to prepare the basting sauce. Mix remaining Marinade Mix and ¾ cup of the beer in large resealable plastic bag or bowl.
Mini Rainbow Cake with Mexican Hot Chocolate Frosting Ingredients For the Cake 1 ½ cups sifted cake flour 1 ½ teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter 1 cup sugar 2 large eggs ½ teaspoon vanilla extract
Six Latino ‘Superfoods’ You Should Add to Your Diet by Candy Calderon The term “super food” has become quite trendy in the last few years thanks to a renaissance of holistic wellness, celebrity endorsements and companies capitalizing on this newfound
Rice Bowl with Carnitas, Avocado, and Black Beans Recipe Submitted By Milagros Cruz Looking for a hearty dish bursting with flavor and perfect for Sunday meal prep? Look no further than this Rice Bowl with Carnitas, Avocado, and Black Beans!
Taim Sabor: How Jewish Cuisine Has Influenced Mexican Food by Lydia Carey While many associate Northeastern Mexico (and Southern Texas) with barbecues and charro beans, this region of Mexico actually has a much more ancient and ample food culture stemming
‘Modern Mexican’ Food Steps Into the Spotlight By JULIA MOSKIN Rosio Sánchez, a Mexican-American chef who lives in Copenhagen, makes the best tortillas in Scandinavia. That, she admits, isn’t necessarily saying much — like laying claim to the best pizza in Indonesia.
Jalapeno Popper Deviled Eggs With crunchy bacon and spicy jalapenos, these will be the most flavorful deviled eggs on your appetizer spread. By BETTER HOMES AND GARDENS Jalapeno Popper Deviled Eggs Ingredients 1/2cup shredded pepper jack cheese 12hard cooked eggs 3tablespoons
Ode To The Hard-Shell Taco By SAM SIFTON Credit Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson. A
High Avocado Prices by Nicole Spector As a nation it seems we’ve never been so divided, and yet we have one thing increasingly in common: We really, really love avocados. We love them on toast, in salads, and as the
