The Dish on Food & Culture

Recipes

Orange Cranberry Pistachio Biscotti

by Art Rodriguez in Desserts, Recipes on December 28, 2012

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Biscotti? On LatinoFoodie? Sure! This twice baked Italian bread is perfect for any time of the year, but they are especially suited to holiday gift giving. For the second year in a row we baked off dozens of scrumptious biscotti as gifts to our friends and family. The Italian cookie is ideal for packing and shipping off. If you are feeling adventurous this New Year’s Day,...

Chorizo and Bean Fried Plantain Cups Will be a Hit on New Year’s Eve

by Stephen Chavez in Appetizer, Recipes on December 27, 2012

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During the holidays we make a lot of pinto beans for our tamale dinners. I always freeze the left-overs for future use like when I am looking for appetizers to serve our New Year’s Eve guests. The fried platano cups have the flavor, weight and heartiness of a fried potato skin. You can find these, plus the queso cotija and crema Mexicana in a Latino...

Abuelita Chocolate Enhances Flavor of Traditional Buñuelos

by Stephen Chavez in Desserts, Featured Blog Posts, Giveaways, Recipes on December 17, 2012

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Making buñuelos during the holidays warms up the kitchen and home perfectly. What I like about the soft doughy pillows is how they fluff up when you fry them. Don’t worry about the shape. It is not worth fretting about, believe me. At first I tried to make them perfectly round, but quickly gave up. There are bigger things to worry about during the Christmas season. If you insist, try...

Chocolate Walnut Rum Ball Recipe — Don’t Skimp on the Booze!

by Stephen Chavez in Desserts, Recipes on December 11, 2012

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These dense, moist treats are irresistible. Wrapped in a pretty box, they make a great gift, too. We recently served these at a holiday party and people gobbled them up. Like the headline reads, don’t skimp on the booze. You want these little balls to be potent. Chocolate Walnut Rum Balls Makes about 40 Ingredients 1 cup semisweet chocolate chips (about 6 ounces) 1 cup...

Apple and Roasted Sweet Potato Salad

by Art Rodriguez in Recipes, Side Dish, Soups/Salads on November 18, 2012

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The first time I tried to make sweet potatoes, I made chips. I did not know what I was doing. The slices where unseasoned, too thick, and raw. I felt awful when my good friend Sabby spit it out, after she spit out my roasted eggplant. My sweet potatoes were a far cry from my mamas decadent syrupy camotes con leche. Fast forward ten years...

Calabaza en Tacha — A Candied Pumpkin Treat

by Stephen Chavez in Desserts, Featured Blog Posts, Recipes on November 14, 2012

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Calabaza en Tacha or candied pumpkin is a popular dessert during the holidays for many Latino families. The sweet aroma from the pumpkin, brown sugar and cinnamon while baking in the oven permeates the entire home of its goodness. It’s a great way to use up the pumpkin you had from Halloween and enjoy the harvest. The following recipe and photos were provided to us...

Veracruz-Style Tilapia Embraces Full Flavors of Sauce

by Stephen Chavez in Main Entrée, Recipes on November 13, 2012

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The other day I was at the grocery store and they had whole tilapia on sale. Typically, I purchase fillets, but have always felt that tilapia is so mild in flavor that if I cooked it with the bones and skin still intact, the fish flavor would be stronger. Admittedly, I was a little intimidated with the whole fish. But, once I got over the fish eyes looking back at...