Tepache (Fermented Pineapple) Recipe

  1. 1 ripe whole pineapple (or use just the peels)
  2. 1 cup raw cane sugar (Rapadura, panela or Piloncillo)
  3. 5 whole cloves.
  4. 1 whole cinnamon stick.
  5. 1 quart purified water.
  6. 1/2-1 tsp (or 4g) brewer’s yeast (optional) This increases the alcohol content of the brew.

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Arroz Rojo y Bistec en Salsa Roja

BeFunky-collage.jpgMeet Romey,  a 14-year-old who loves to cook.   Proud of her Mexican heritage, she takes on making a dish her mom commonly makes, Arroz Rojo y bistec en salsa roja.  For those of us who don’t speak Spanish well that translates to red rice and steak in red sauce.

Food Truck Wednesdays in Maryland

Hooray for Wednesdays! Yay! Fun! Fun! Fun! 

Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD. 

The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:

  • The Gypsy Queen
  • Greek on the Street
  • Beef on the Street
  • Wanna Pizza This
  • Kommie Pig
  • Jimmy’s Famous Seafood
  • Farm to Charm
  • Mexican on the Run
  • Deja Roux

The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to FoodTruckNites.com.

Photo and video provided by Foundation Media Services

gypsy queen korean bbq

Eat your food on the run at Food Truck Wednesdays. Here is a Korean Beef BBQ Wrap from the Gypsy Queen food truck



Domican Republic: About Morir soñando Recipe


Morir soñando (die dreaming) is a popular beverage of the Dominican Republic which has made its way to other Hispanic countries, usually made of orange juice, milk, cane sugar, and chopped ice. Sometimes vanilla extract is also added, or evaporated milk is used instead of regular milk.

I recently found out this was one of my favorite people’s favorite drinks

( A toast to you-In loving memory Lloyd)

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Van Nuys, CA: Colombian Cuisine at Meson Criollo Grill Restaurant

On a Sunday afternoon, I walked into joy my friends at Meson Criollo Grill Restaurant.  The husband is from El Salvador and his wife a Colombiana.  She would order for me and plate could have been three dinners for me.   We started with these piping hot crisp empanadas.   I would go back for those alone.   Then my hearty meal of steak, egg, rice, beans and plantains were the feast.   When in pseudo Colombia you drink as they do so I order a Colombian soda.

As for the decor, it seem casual.   I was so into my food and company that I barely noticed.  The restaurant is located in a strip mall.

– Crystal Johnson, MCCN Editor

Meson Criollo Food

Central America: The Poinsettia, A Christmas Plant



For those who celebrate Christmas in frostier places of the
world, our most used plant of the season is the Poinsettia.  You see the image on tablecloths, table runners and so forth.  And if done well, conside putting them on your Christmas table.

Poinsettia plants are native to Central America, especially an area of southern Mexico known as ‘Taxco del Alarcon’ where they flower during the winter.

The shape of the poinsettia flower and leaves are sometimes thought as a symbol of the Star of Bethlehem which led the Wise Men to Jesus. The red colored leaves symbolize the blood of Christ. The white leaves represent his purity.


Cuban Influence on Miami

Image from http://www.etraveltrips.com/

written by Catrina Sally

The influx of Miami’s Cuban population began in the 1950’s. Following the rise of Fidel Castro, many Cuban refugees fled to Florida. Over 150,000 Immigrants travelled by plane and by boat to Miami. Welcomed into the city with opened arms, the refugees morphed Miami into “Little Havana.”

The cultural effect of the Cuban population is readily visible in Miami.  The people of Cuba have influenced the clothing, music, architecture, and food of the Florida city.  You can see, hear, and taste their influence in everything from the funky salsa music to the mint and rum laden Mojito.

Like most cultures, food is an important aspect of the Cuban Community. Cuban food is characterized by its heavy use of rice. Popular dishes include arroz con pollo (chicken and rice), pan con bistec (steak sandwich), platanos maduros (sweet plantains), and lechon asado (pork).

Watch People Try Cuban Food For the First Time:

Check out some the Cuban Recipes we have hear at MCCN


Or Visit

Visit http://icuban.com/

Ceviche Recipe

Ceviche 2 michelle

Ceviche.  Almost anyone that’s ever been to a Latin country will tell you they’ve had it.  For those of you that don’t know what Ceviche is let me give you a teeny bit of  back ground on it… it is basically raw seafood or shellfish that is “cooked” in lime, lemon, orange or even grapefruit juice.  It’s typically thought of as a Peruvian dish but it’s prevalent in most Latin American countries and each one has their own twist on it.  From Mexico to Ecuador, Philippines to Panama…. everyone’s got their own spin on this fresh fish dish.

I have issues with Ceviche though.  It’s sort of a love hate kinda thing.  I absolutely love the idea of raw seafood being cooked or macerated in lime juice, but can’t stand cilantro!  Yes, I know… It’s an absurd thing not to like, but I’m not alone in my distain for cilantro, or so I’d like to think! And well, most ceviche is made with it.  So I’ve got a fair compromise… I don’t order it in restaurants and make it myself and make just my portion with out it.  My husband tells me every time I’m not getting the “true” ceviche experience but hell, I’m ok with that!

I’m not quite sure where or what region you’d say mine is from… I take a little bit from here and a little bit from there, but I do know one thing… it’s YUM! (even with out cilantro!) For the sake of argument today, I made mine with cilantro! So ceviche enthusiasts there you have it!

I hope you enjoy this recipe!



  • 1 pound of firm fresh red snapper
  • (cut into small ½ inch pieces)
  • ½ pound bay shrimp
  • ½ pound bay scallops
  • ½ cup fresh squeezed lime juice
  • ¼ cup lemon juice
  • ½ of each-red & yellow bell pepper finely diced
  • ½ red onion finely diced
  • 1 tablespoon salt
  • ½  jalapeno finely diced
  • ½ bunch cilantro chopped
  • Pinch of Cayenne or Tabasco


In a glass pyrex bowl (do not use aluminum, it is reactive and will discolor the fish as it’s macerating) place the all the ingredients together and give it a gentle mix.  Cover and place in the refrigerator and allow to sit for at least one hour.  Remove after an hour give it a more through stir and put it back into the fridge for at least another hour or two…. the longer the fish is exposed to the citrus acid, the tastier it’s going to be and it will absorb the all of the flavors.


The fish will turn color while it’s marinating.  It will start off as a pink raw looking color and slowly turn into a white opaque color.

ceviche photo by Michelle

It can sit for up to 24 hours before serving!

Chopped avocado is fantastic in this dish as well!

Serve individually in martini glasses with some tostada shells on the side!

Recipe contributed by Michelle Karam

Cuban Papas Rellenas Recipe

potato ball

Photo by Crystal Johnson, Multi Cultural Cooking Network.

Cuban Papas Rellenas are filled potato balls. It is often found in Cuban bakeries.  Here in Los Angeles, Porto’s Bakery is the popular spot in which to find this delicious treat.  If you seek to try a winning appetizer recipe then roll up you sleeves and let’s get in the kitchen.

Click to see Recipe

Peru: Chicha Morada Recipe


Chicha morada is a sweet Peruvian beverage made from purple corn, a variant of Zea mays native to the Peruvian Andes, and spices. Non-alcoholic, it is a type of chicha usually made by boiling the corn with pineapple, cinnamon, clove, and sugar.

Its use and consumption date back to the pre-colonial era of Peru, even prior to the creation of the Inca empire. The traditional preparation of the drink involves boiling the corn in water with pineapple and, after the juices have gotten into the water, letting it cool. Sugar, cinnamon, and clove are often added for extra spice and flavor.

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