Black bean plantain empanadas is what you might call an unusual combination of ingredients. It is a perfect vegan dish. I am not a vegan or even a vegetarian by the way, but find these empanadas absolutely irresistible. You can stuff an empanada with just about anything, creativity is your friend. I have adapted this recipe...
Latin American
Easy homemade mayonnaise- Aioli
Move over Hellman's, here comes aioli! My all time favorite way to eat aioli a dip with fried yuca, but that's just my Latin American taste. [feast_advanced_jump_to] Aioli, an old Provencal word, essentially comes from two words: ail-garlic and oli-oil. Aioli pairs well with broiled fish, potatoes, crab-cakes, and yes French bread also. In Latin...
Cuban Vaca Frita - Latin Style Flank Steak
Vaca Frita! Fried Cow? Holy Cow!! Vaca Frita, a dish made with flank steak, was brought to the United States by the Cuban immigrants. Its rich flavors and funky name has made it a favorite of Americans, especially in Miami and other southern cities that host a large Cuban population. [feast_advanced_jump_to] Cuban cuisine Cuban food...
Blue Margarita
Feeling blue? Well say good bye to your funk and try my Blue Margaritas! The intense blue lagoon color will make you think that you are on vacation even if you are not. Blue Margaritas are a nice alternative to the common Margarita we all know and love. [feast_advanced_jump_to] You might not find Blue Margaritas...
Chimichurri : Argentinian Sauce and Marinade Recipe
Chimichurri is an Argentinian parsley sauce for grilled steak. The Argentinians take great pride in their beef, it's the best in the world! Chimichurri sauce can also be a marinade for chicken or even brushed on grilled shrimp. [feast_advanced_jump_to] Trust me, after you taste this, you will want to forbid anyone from using A1 sauce ever...
Recaito Recipe: Cilantro Base
Recaito is a seasoning base for beans, rice, soups and stews. (Pronounced: rec eye eee toe) By itself it has a very strong flavor, but added to dishes, it provides a flavorful base. I recently made recaito from scratch at a cooking class I was teaching. One of the attendants wanted to eat it with...