I recently had the pleasure to meet Tony Custer—if you don’t know who is, you should. In 2000 he essentially wrote the first cookbook in English on Peruvian food making it a sort of manifesto for Peruvian cuisine around the world.
I recently had the joy of being in Yucatán... Cancun sounds familiar to someone? =) One of the best places we dine at, is called Labná, in the center of Cancun. Its and old style restaurant with very traditional yucatecan food.
Think of something fast! think of something tasty? got it? ok... these tostadas are going to be ready even before that! Even before you can say "Viva Mexico" and enjoy this delicious, simple but tasty appetizer, snack, or even light lunch.
Every now and again we get emails from people asking us to post their recipes- which I love. I love recipe sharing and comparing how people make certain dishes, or how they add a nice twist to classics. This recipe comes from the V&V Supremo folks featuring their tasty cheeses.
This vegetarian friendly recipe is filled with light, flavorful vegetables like red peppers and corn. A generous portion of cheese makes it ooey good and and satisfying. The cilantro-cotija pesto comes courtesy of Chef Aaron Sanchez and gives a nice touch to peppers.
This cake is nothing short of awesome: lemony, crumbly, slightly sweet, with bursts of blueberries in every bite. Perfect for breakfast or as a snack with your afternoon coffee.
Ever since the chef Aaron Sanchez cookbook fell into my hands, this was one of the recipes that caught my attention, because I love the flavors of garlic and chipotle and let’s be sincere… who doesn’t love potatoes in any of their presentation? The original recipe calls for roasted garlic, but…
Desde que tuve en mis manos el libro de cocina de Aarón Sánchez, ésta fue una de las recetas que moría por preparar, porque adoro los sabores del ajo y del chipotle y ¿quién no adora las papas en cualquiera de sus presentaciones? Debo decir que la receta original pide usar ajos rostizados, per…
Whoever feels that spring is already gone and summer is making its appearance too early in the year, good news: you’re not alone! But high temperatures also mean enjoying ice cream, frappes, smoothies and shakes! And inspired by a recipe I saw on bonappetit.
El Falafel tradicional está hecho con garbanzo. Sin embargo, un día lo hice con frijoles negros y nos encantó. Entonces, de ahí en adelante, siempre hago falafel de frijoles negros . . . Son mucho menos densos que los de garbanzo y, por ende, más fáciles de digerir. Pruébalos!
