Don’t you hate it when you hear a song that’s so corny and yet it plays over and over again in your head? That’s what happened to us recently with the ”Paso Positivo” campaign song. If you remember, LatinoFoodie was asked to be ambassadors for the milk campaign. Now, Art and I find ourselves singing the song in the car, humming the melody in the kitchen and...
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Featured Blog Posts
Always Look on the Bright Side of Life — LatinoFoodie Serves as Positivity Ambassadors
“Always look on the bright side of life…” LOVE that song from Monty Python’s award-winning musical Spamalot. But it’s true. We always have a choice on how we view things and respond to what life hands us. For example, so your tortillas break when trying to make enchiladas. Don’t sweat it. Turn the dish into an enchilada casserole and no one will ever know the difference. ...
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Fiery Shrimp Cocktail with Avocados from Mexico
We were recently asked to create a recipe using avocados from Mexico. Below is one of our favorite shrimp cocktail recipes that has just the right amount of heat and zest. Here’s a snippet of information that our contributing writer Norma Vega posted a few months back about the delectable avocado: Yet another fruit from the Americas! First the sinful orb-the tomato-then the dirty orb-the...
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Are You Gluten Intolerant? Food Companies Quickly Learning to Offer More Choices
Do you ever feel totally out of sorts after eating baked goods or other processed foods? Perhaps you are gluten intolerant or more seriously, may have celiac disease. People live for years not knowing and living with the discomfort....
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Latino Food Bloggers Serve It Up at Hispanicize 2012
When LatinoFoodie was invited to lead the Latino Food Blogger Panel at Hispanicize 2012 in Miami last week, we were humbled and honored. Who wouldn’t want to visit Miami? The heat of South Beach, beautiful people everywhere, fabulous night life, and of course for us, the idea of eating delicious, authentic Cuban and Caribbean cuisine had us elated. Unfortunately, only one of us could go. So, I...
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Chile Rellenos: Pasilla Peppers Stuffed with Supremo’s Queso Chihuahua
Recently, the kind folks over at Supremo sent us some fabulous cheeses, chorizo, and cremas. We ate most of the cheeses in sandwiches, with eggs and chorizo, in beans, in quesadillas, on sopes, with fruit, etc. We made some devilishly delicious Red Chilaquiles using some Queso Asadero, a LatinoFoodie spin on Strawberries and Cream using Mexican Ricotta, and these Chile Rellenos with two kinds of cheese. We chose...
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Just In Time For Spring: Farmer John’s Baked Ham Cornbread Recipe
Cornbread is food for the soul and the cornerstone of Soul Food. Tex-Mex has made adding jalapeños, fresh corn kernels, and shredded cheese a popular accessory in the hearty bread. Cornbread in a skillet, or skillet bread, made with lard or bacon drippings can be bliss. If you want to forego the heart palpitations, bake it in the oven. Spring into cornbread with this quick bread...
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