The Mexican Zucchini Flower Soup a comforting dish ready in no time. Perfect to enjoy anytime. And even consider adding to a festive menu.
Green pepian or mole verde made with pumpkin seeds (pepitas), epazote and cumin seeds, roasted serrano peppers, tomatillos and garlic. Paired with turkey tenderloin.
Mexican Pumpkin Empanadas made easy using homemade candied pumpkin puree and ready made pie dough. Perfect addition to Day of the Dead menu.
The Yucatan Pork Pibil a delightful dish for Day of the Dead celebrations this November 2nd. A dish made with Smithfield All Natural Fresh Pork and much love.
The roasted tomatillo salsa verde is another staple of the Mexican cuisine and a sauce that never fails in my table. My husband is Cuban but after he tried my salsa verde he asks for it on every meal.
The Pumpkin Spice Cafe de Olla is a perfect hot beverage for celebrating the beginning of fall and for serving at the Day of the Dead feast.
A family dish dear to my heart as this Cuban Black Beans was a favorite recipe that my father in law taught me and today I honor him publishing here to everyone to enjoy.
Make this recipe for the Mexican Avocado Toast and celebrate Hispanic Heritage Month starting September 15 going through October 15.
A blogging party to celebrate Hispanic Heritage month. Thirty days of delicious Latin food recipes with the participation of Latina food bloggers.
Rice is a very important dish on my latino culture same as it is for the Asian cuisine. Both cuisines meet in a simple dish ready in no time.