Mexican Wedding Cookie Recipe

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!

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Moqueca Brazilian Seafood Stew Recipe

Moqueca Image from Wikipedia Janaina Roberge

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

Recipe from Casa de Tereza

Adapted by Florence Fabricant

FOR THE FAROFA (OPTIONAL):

  • 5 tablespoons unsalted butter
  • 1 medium onion, sliced thin
  • 1 ½ cups manioc or cassava meal, available online and in some specialty food shops

FOR THE STEW:

  • 1 ¾ pounds black sea bass, filleted, trimmings reserved
  • 12 ounces large shrimp, peeled, shells reserved
  •  Salt
  • 2 bay leaves
  • 1 small white turnip, peeled and diced
  • 3 medium onions
  • 4 large plum tomatoes
  • 6 ounces shishito peppers, chopped
  • 2 cloves garlic
  •  cup chopped cilantro
  • ¼ cup chopped chives
  • 1 green plantain
  • ½ red bell pepper, cut in rings
  • 2 green Cubanelle peppers, green frying peppers or 1 small green bell pepper, cut in rings
  • 10 ounces unsweetened coconut milk
  • 4 tablespoons dendê oil, or red palm oil, available online
  • 6 ounces cooked octopus tentacles, cut in thick slices, or raw squid in thin rings
  • 1 long red chile pepper, for garnish
  • ½ cup long grain rice, steamed
  •  Piri-piri or other hot sauce, for serving

Click to See Directions

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Mexican Street Style Bacon Wrapped Hot Dog

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Photo by Crystal Johnson 

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.

INGREDIENTS

FOR THE HOT DOGS:

  • 8 hot dogs
  • 8 bacon strips
  • 4 jalapeños, stemmed, halved lengthwise and seeds removed (optional)
  • 2 tablespoons vegetable oil, plus more for drizzling (if needed)
  • 1 small yellow onion, thinly sliced
  • ½ small red bell pepper, thinly sliced
  • ½ small green bell pepper, thinly sliced
  •  Kosher salt
  • 8 hot dog buns
  •  Ketchup, yellow mustard and mayonnaise, for serving

 

 

Oaxaca, Mexico: Market day in Ocotlan de Morelos

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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.

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One of the most popular spots is the famous Frida Market

Ocotlán de Morelos is a town and municipality in the state of Oaxaca, about 35 km south of the center of the city of Oaxaca along Highway 175. It is part of the Ocotlán District in the south of the Valles Centrales Region. The area was a significant population center at the time of the Spanish Conquest, and for that reason an important Dominican monastery was established here in the 16th century.

Types of Puerto Rican Pastries

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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:

 

 

Wellness Resources for Afro-Cubans

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Photo by Amberly Ellis (ReglaSoul)

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

 

Honduran Style Tamales

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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.

 

INGREDIENTS:

  • 4 pounds of corn
  • 4 hens
  • 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)
  • 8 oz chicken broth
  • 2 bulbs of garlic
  • Achiote to taste
  • Salt to taste
  • Hard eggs (optional)
  • Butter Cheese  (optional)
  • 2 dozen young leaves of bananas without cuts

(Recipe for 85 beautiful tamales)

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About Guajillo Chiles with Dave Miller

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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.