My Grandpa always made calabacitas. They were probably my first introduction into the vegetable world. This is exciting news for me to share…. I just posted my calabacitas recipe on Babble’s The Family Kitchen. I am proud to announce I am their new food contributor and the first Latina they have ever hired in the kitchen! 🙂 Jump over to the Babble site for my recipe.
Tag: Mexican Comfort food
“Stop acting like a hungry little monkey”, those words came spilling out of my mouth faster than I could catch them. I didn’t say it in a mean way, I just said it as a matter of fact. You see my friend Karla was over and I had just come from buying a bunch of fruit to curb this Bionico craving that had been hankering at the back of my tongue for the last couple of days. When I mentioned in passing I was going to start working on a dish of bionico, she turned into a hyper, nagging, relentless little infected blister. Saying to me every other minute “Are you going to make that bionico?”, “What time are you going to make the bionico?”, “How much bionico are you going to make?”, “Can I take some home?” I felt like her energy turned into a nervous twitch and if she could scratch the side of her ribcage and make ooooh and ahhhh sounds she would. Don’t get me wrong, I understand the power of the bionico, but she was acting straight out grubby. I started to feel uneasy and wanted to protect and hover over my now sacred bionico…. thats when I just blurted it out, “Stop acting like a hungry little monkey.” Her eyes grew wide, I don’t know if she was embarrassed or if she was just stunned by the reality of my words. It was too late, the truth was on the table. I tried to glaze over what had just happened by abruptly shifting gears with a long, sincere explanation of how September is National Organics Month, and Whole Foods Market is celebrating with an abundance of fresh, organic grapes in stores all month long. This eased the blow, then I whipped up a big bowl of bionico and forced myself to share half with her.
Ingredients for Bionico:
1 1/2- cups organic red grapes (sliced in half)
1/2 – cup organic green grapes (sliced in half)
2 – sliced bananas
1 1/2 – cups peeled and chopped mango
1 1/2 – cups watermelon (cubed)
1 – cup green apple (cubed)
1 – cup pineapple (cubed)
1 – cup strawberries (sliced)
1/2 – cup sugar
3/4 – cup sour cream
1/2 – cup raisins
1/2 – cup chopped almonds
Mix all fruit in a big bowl.
Then in a small bowl mix sugar, and sour cream together until smooth. Then pour over mixed fruit and mix well.
Serve in a serving bowl and sprinkle with raisins and almonds. Enjoy!
Disclosure: This post is sponsored by Whole Foods Market, but the recipe and opinions are my own.
Not only is February the month for sweet amor, it’s Potato Lovers Month too. In addition to the many potato dishes that we all know and love (e.g. baked potatoes, hash browns or mashed), let’s celebrate other courses made with delicious Idaho Potatoes too. Let’s not forget Beef and Potato Tacos, Potato and Chorizo Enchiladas, Chile Verde with Potatoes and all the wonderful caldos (soups) made with spuds.
As you may know I like to jump outside of the box or as I say “scribble beyond the lines”, so here is a recipe called Casuelitas. It’s a very unique recipe made of masa and left-over mashed potatoes. For those of you who have never had the enjoyment of sinking your teeth into one…. it taste like a cross between a gordita and a potato croquette…. seriously UNFORGETTABLE. Ever since The Idaho Potato Commission introduced these lovely delights into my life, I’ve been craving them non- stop. This is my homage to Casuelitas …. take a look.
Ingredients for Casuelitas:
- 2 – cups masa flour for tamales
- 2 – teaspoons table salt
- 1 – teaspoon baking soda
- 4 – tablespoons lard
- 1 – cup hot water
- 2 – cups queso quesadilla cheese grated
- 2 – cups mashed Idaho Potatoes
- 1 – teaspoon garlic salt
- 1 – teaspoon chipotle powder
- 3/4 – teaspoon lime salt
- Carnitas (recipe below)
- grated cotija cheese
Ingredients for Carnitas:
- 3 – pounds pork boston butt (boneless)
- 1/2 – tablespoon Mexican oregano
- 1/2 – cup blood orange juice
- 1 – cup orange juice
- 1/2 – cup lime juice
- 1/4 – cup chopped garlic
- 2 – cup canola oil
- 1 – tablespoon chipotle pepper powder
- 1/4 – cup tomato paste
- Trim Pork Shoulder, cut into 2″ cubes
- Combine remaining ingredients – marinate pork (refrigerated) overnight in this mixture.
- Blot pork off – preheat oven to 300ºF
- Roast in a roasting pan with 1 cup of marinade for ½ hour – cover with parchment and then foil, add tomato paste mix well.
- Continue cooking 1 hour to 1 ½ hours until tender
- Cool slightly – then shred with 2 forks
- When all pork is shredded add juices from pan to shredded pork mix, mix well.
- At serving time: lightly brown shredded pork in a little olive oil.
- Season to taste.
Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own.
Greetings! I’m so excited to share my very first webisode with you! This is numero uno of many, many more to come. Sit in a comfy place cuz this is a 15 minute instructional recipe. Meet Flavio the Bolillo and watch me cook up one of my specialties…. Chile Rellenos!
Ingredients for chile rellenos:
6 – anaheim chiles
Lawry’s seasoning salt
a dozen eggs
A big thank you to my crew…. we made it through the heat!
Director: Mando Lopez and James Ford
Producer: Lacey Reilly
Director of Photography: Tony Molina
Editor: James Ford
Color Correction: Eric Johnson
Set Design: Linda Sena
Equipment: Paul Hopkins (Thx!)
Music: Anger Bros
Photos: Luz Gallardo
Make- up/Nails: Janine Presley
Necklace designed by: Lisa Rocha