I have been eating my way through Latin America for most of my life. It all began in Los Angeles, California, which in most aspects, is the most northern part of Latin America. It is where I learned to eat churros, arroz con leche and dulce de leche. Then I spent some of my university life in Mexico and…
Churros are the best fried dough in the world. They are crunchy, soft, sweet, and delicious. Attending school as a kid in Southern California has one benefit; the theme parks. Disneyland, Knott’s Berry Farm, Universal Studios, etc. It’s endless. I must have gone to each theme park a hundred times. Who cares if Los Angeles Unified…
Persimmon margaritas are light, refreshing, and easy to make. They area area also the perfect color for a fall cocktail, which is when persimmons are in season in the USA. I have several trees that each produce about 400 persimmons. Many spoil on the tree because we can’t possibly consume them all. And I haven’t been able…
Arepas, Cachapas, or Toqueras are a rare treat for us because we can only make them with fresh sweet corn which only grows twice per year. We (the Mexicans) call them toqueras and my Colombian friends call them arepas, while my Venezuelan people call them cachapas. If you know what they are, you LOVE them. I enjoyed this arepa below in Bogotá at a public…
Sweet Tamales are a seasonal and magical type of tamale that are made with fresh sweet corn. In Ecuador, Peru, and Colombia they are called humitas, stuffed with cheese and can be considered a meal. In Brazil they are called pamonhas, sold in shops or by street vendors and sometimes mixed with coconut. In Mexico they are referred to as…
A traditional flan has eggs, dairy, sugar, and vanilla. This is the starting point for all flans. Since I eat yams every day it seemed logical to me to put them in my flan. In Mexico yams are used to make sweets only, but across the US we use them in sweet and savory dishes…
Neide Rigo is a foraging tour guide/chef and has been a part of the natural, local, and healthy food movement in Brazil since many years ago -before it was cool and easy. When I landed in Brazil I immediately fell in love with her blog because it taught me about the foreign Brazilian ingredients that…
This cake/bread is supposed to resemble a kings crown and only eaten after Christmas sometimes up until lent. Most of Latin America only eats it on January 6th, when most children get their presents (as opposed to getting them on Christmas). The history is long and involves kings, shoes, hay, camels, a baby, etc. You…
The great thing about NYC is that new cold desserts pop up endlessly. Some are classics and some are new takes on old ideas. Below are my favorites in order or preference.
Pistachio Cardamom rice pudding is a recipe inspired by my stay in Guatemala. I was working in the Alta Verapaz region and every day on my way to work I saw men walking down the street carrying large sacks full of cardamom. When they walked by I would take in a deep breathe and steal some…