Log in

Tue, Apr. 11th, 2006, 06:46 pm
two_machetes: (no subject)

Does anyone know how to make Horchata from scratch? I've tried several recipes that have all ended in failure. A little help?

Sun, Apr. 9th, 2006, 11:00 am
djpekky: Latin American Deserts from foodmall


Dulce De Leche.


Desmagrado de Limon.



All I know is that I am hungreeeee!!!

Tue, Mar. 21st, 2006, 12:07 pm
xcontortx: Craving

I will love anyone who can buy me a bag of pinol and send it to my house right now! or could tell me where i can find it in san diego. my repochetas are lonely :(

Wed, Nov. 30th, 2005, 12:28 pm
wendye: A discussion I had with some co-workers

Poll #623619 Best Mexican beer

Which is the best Mexican beer?

Negra Modelo

Tue, Nov. 29th, 2005, 11:30 pm
djpekky: Speaking of Chicharrones

This is against my principles, because I am a vegetarian, but I hope my meat-eater folks enjoy this link about chicharrones.

They eat them a lot in Venezuela too! But we call them Morcilla. :)

Wed, Nov. 23rd, 2005, 09:54 am
asghar: Jarritos

Restaurant to get new name to avoid possible trademark violation

The article says they would bring a claim for trademark infringement which requires a likelihood of confusion. How many of you would think there was a connection between the restaurant and the soda? How many of you have even heard of Jarritos soda?

Wed, Nov. 23rd, 2005, 01:28 am
piktorio: Spanish & Criollo cuisine

Broiled Spanish Mackerel
1 Spanish mackerel, 3 lb
1 Lemon, sliced
1 tablespoon Salad oil
1 x Parsley garnish
1 tablespoon Butter
1 Sauce a la Maitre D'Hotel
1 Lemon, juice of

Before broiling rub thoroughly with salt, brush with pepper and work in a little olive oil. Lay on broiler and brown well on both sides, being careful not to break it. Apply sauce and serve. If fish is large, split down middle of back before broiling.

Go out for tapas or learn more recipesCollapse )

Sat, Oct. 22nd, 2005, 03:36 pm
asghar: Pizza

Has anyone here eaten at Pizza Patrón?

Tue, Sep. 20th, 2005, 11:46 am
cris_nicewelts: Change of Seasons

The summer is coming to an end. For our household, it means more beans, rice, and soups. In the fall and winter we have more arroz con leche, chocolate caliente, atole, menudo, pozole, caldo de pollo o pescado and general sweet breads.

Today I am making Caldo de Res (Trozos de Res or Colitas de Res or Oxtail Soup). I like to have more veggies than meats in mine. My mother puts in a whole wheel of oxtails, 4 beef shanks, and 2 pounds of beef tips. I cut that in half (sometimes) and add more carrots, chayotes (pear shaped squash), green beans, mushrooms, zuchinni, potatoes and sometimes a few corn cobbs. On the side I put out avocados, queso fresco, limes, Valentina hot sauce and radishes. Usually if I start that pot of Friday it will last til Sunday and maybe a leftover enough for someones lunch. This one is my favorite.

I dont know too many recipes with chayotes, other than having them saute in butter and olive oil with sofrito and then grated monterry jack cheese in a weird frittata quiche of sorts.

What is your favorite cold season foods?

Tue, Aug. 30th, 2005, 08:58 am
cris_nicewelts: A few old tortillas



20 medium-size corn tortillas

1/2 cup vegetable oil, or as needed

2 large bell peppers, roughly chopped

1 jalapeno/serrano chile, stem cut off (for heat add more or use hotwater soaked and deveined dry ancho chiles)

5 roma tomatoes, roughly chopped (different flavor: smokey - roasted and peeled)

2 large cloves garlic, peeled and roughly chopped

1/2 medium white onion, peeled and roughly chopped

1 cup chicken broth, or as needed

1 1/2 cups shredded jack cheese

1 chicken breast, poached and shredded

1 green onion, thinly sliced

1 cup sour cream

Method:Read more...Collapse )

10 most recent