Below you'll find a list of all posts that have been categorized as “Latin”
Prickly pear fruit can appear intimidating, but it is sweet, delicious, and full of nutrients. This smoothie is made with ripe mango and well-hidden parsley, offering a tasty, colorful and healthful snack your little one will love. It can also be frozen into popsicle molds. Yield: 24 ounces, 6 (4-ounce) smoothies Cook time: 15 minutes Ingredients: 5 fresh prickly pear …
Last week, I offered up a little tutorial on making your own horchata, or spiced rice milk agua fresca. While this creamy, sweet refreshment is traditionally made with long-grain white rice (and can be made with any number of other ingredients including basmati or jasmine rice, nuts, seeds, etc.), a recent experiment with just the opposite—short-grain brown—yielded surprisingly delicious results. The …
Horchata (or-cha-tah) has always been one of my very favorite aguas frescas, cooling flavored-water beverages popular in Mexico. It’s typically made by soaking rice with whole-stick cinnamon, blending it, sweetening it, and straining it into a refreshing rice milk. It’s sweet, cold, and creamy—a fantastic accompaniment to hot, spicy tacos. Although rice, cinnamon, and sugar tend to be horchata constants, …
Sweet and spicy is one of my very favorite flavor combinations. In this sinus-clearing, breath-easy popsicle, the energizing powers of ginger and lime combine with sweet, tropical pineapple, spicy, floral serrano peppers and raw Mexican piloncillo. The result is a lovely layer of flavors that tastes great and really gets you going. Yield: 28 ounces; 7 (4-ounce) popsicles or 28 …
Aguas frescas are a great way to stay cool and hydrated when things start heating up. This is a flavor combination I first tried at a taquería in Austin. It’s really light and fresh, comes out a really pretty color somewhere between yellow and green and tastes great with extra chunks of pineapple and slices of cucumber in the glass …
Light and fluffy with the fresh, bold spice of pico de gallo and the sweetness of mandarin and jicama, this quinoa salad makes a colorful, high-protein side or light lunch. The grain is cooked Mexican rice-style in coconut oil, adding a toasty flavor and creamy texture. Yield: Makes 12-15 side servings Cook time: 1 hour Ingredients: 4 tbsp coconut oil, …
