These delicious cookies are known as Mexican wedding cookies, snowball cookies, walnut cookies or Russian tea cakes . What makes this recipe special is that it is a recipe prepared by the nuns at a convent in Jalisco, Mexico and they are absolutely amazing!
Moqueca is a Brazilian seafood stew. It is slowly cooked in a terracotta cassole. Moqueca can be made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The name moqueca comes from the term mu’keka in Kimbundu language.
Recipe and Directions listed in a New York Times Article
If you’ve ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. READ MORE.
FOR THE HOT DOGS:
4jalapeños, stemmed, halved lengthwise and seeds removed (optional)
2tablespoons vegetable oil, plus more for drizzling (if needed)
1small yellow onion, thinly sliced
½small red bell pepper, thinly sliced
½small green bell pepper, thinly sliced
8hot dog buns
Ketchup, yellow mustard and mayonnaise, for serving
The most important tradition in Ocotlan is the weekly Friday market day which is known in the indigenous language as the TIANGUIS. The Ocotlan tianguis is one of the oldest and largest in the Central Valleys region of Oaxaca and a wonderful experience when visiting Oaxaca. Click Here to Find out More.
One of the most popular spots is the famous Frida Market
Puerto Rican desserts are the mouthwatering marriage of tropical Caribbean ingredients like pineapple, guava, and coconut with the classic staples of vanilla, caramel, sugar, milk, and bread. Uncomplicated and straight to the point, desserts from Puerto Rico are humble and not the least bit showy. It’s as if they’ve all agreed upon one important question: how can we make the most divine desserts, without too much hassle? Check out Alltherooms blog for their list of 7 Heavenly Puerto Rican Pastries.
Or Check out this Video on Puerto Rican Pastries from PeroLike:
Former Multi-Cultural Cooking Network contributing writer Amberly Ellis caught the attention of remezcla.com for the amazing work she and Alexey Rodriguez provide in the wellness space specifically for Afro-Cubans.
Their monthly signature Afro-Vegan cooking workshop, though predominantly run by an Afro-Cuban instructor, is powered by both groups on the island and across the larger diaspora. The cooking workshops, which take place in the couple’s apartment, are small in scale but bring in a handful of Regla residents, Cubans from other areas and those visiting the island. READ MORE
The Tamal is a pre-Hispanic food and ritual, which has endured throughout history in South and Central America despite the various influences and incursions from other cuisines. This dish is made of masa, which is steamed or boiled in a leaf wrapper, which is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales are generally wrapped in corn husks or plantain leaves; recently aluminum foil also made its way to the Honduran cuisine (as seen here).
Honduran Tamales are easy to make but time consuming. Add the spice ingredients to suit your taste. When you cook your meat cook it with some of the cilantro and cumin to add more flavor to it.
Hen Tamales are made with corn dough seasoned previously, are filled with chicken and potatoes; are then wrapped in banana leaves is sewn for a few minutes. You can serve it with a dollop of cream and enjoy a delicious cup of coffee in the area of western El Salvador. Enjoy this exquisite chicken tamale.
4 pounds of corn
2 pounds potatoes
2 pounds green beans
2 pounds Loroco (aromatic flower in bud)
2 pounds tomatoes
3 onions large
5 green chilies
Herbs (mint, parsley, celery, etc)
2 bags of relaxation (mix of species)
Oil 2 bottles (like some of the lard, can be 2 pounds)
A guajillo chili or guajillo chile is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos. The Mexican state of Zacatecas is one of the main producers of guajillo chilies.
Small amounts of Guajillo chiles are used in Mexican cooking to add flavor, mild heat and color. They’re frequently used in pastes or rubs to flavor all kinds of meats, especially chicken. In addition to Mexican moles use this chile in enchiladas, salsas, sauces, soups, stews and tamales.