Ed: Back when I had a gluten sensitivity and had to select my food very carefully, avocados were the one of the top ingredients on my list. I no longer have that excuse for eating them, but they are still one of my favorite foods. Stuffed avocados are a popular appetizer in Latin America, where…
Gluten-Free
Spaghetti Squash a la Mexicana
Robin: The other day at work I overheard part of a conversation. One women made a comment that went something like, “Spaghetti squash? Yeah, I’ve had it, and it doesn’t fool me!” I had to smile, because I don’t think that spaghetti squash intends to actually fool much of anyone. Yes, its long strands can…
Tuna (or Salmon) Loaf
Robin: I love tuna loaf because it calls for ingredients that I usually already have on hand, and because it is so versatile. In fact, this is what I chose to make when Hurricane Irma was about to hit us last fall. I knew that it would delicious and nutritious whether we ate it warm,…
Peruvian Chicken Cau Cau
Ed: Here is a very special recipe for an old, yet still very popular, authentic Peruvian stew. Cau cau is one of my favorite foods in the vast domain of my native land’s cuisine. More than a rigidly-defined specific dish, it is a certain style of cooking a protein (most traditionally tripe, but also chicken,…
Fresh Pineapple and Bean Salsa
(c) Ed Valdizan Ed: This is a funtastic, refreshing salsa for when you have the craving for something savory and sweet, cool, and delicious, but with relatively few calories and plenty of fiber. I am so happy to share the recipe with you because I know that you will enjoy preparing this pineapple and black…
Shrimp in Curry Sauce
Ed: This is one of my favorite quick entrées to make. It can be the main dish for a truly 30-minute start-to-finish meal, since none of the ingredients require long cooking. The mix of curry and tropical fruit flavors (coconut milk, fresh mango) is one of the Caribbean’s best gifts to the American Continent. The recipe…
Creamy Jicama and Carrot Slaw
Robin: Coleslaw comes in many varieties and everyone has their favorite: creamy vs vinegary, rough shred vs fine, etc. The name itself belies its main ingredient, for cole comes from Latin colis, meaning cabbage. Which raises the question: if one were to make the very same salad, only without cabbage, could we still call it…
Shredded Beef Salad (Salpicón de res)
Robin: Prepare to have your mind blown: There is now and there never has been anything in real Mexican cuisine known as a “taco salad.” I’m not saying that taco salad is a bad thing; it’s just that it’s not really Mexican. The recipe I have for you here below definitely is. It’s somewhat more…
Sweet Corn Pie (Pay de elote)
Robin: I know. It’s not anything special to look out. It is mild-mannered and unassuming in appearance and ingredients, but don´t be fooled. This is a seriously delicious dish. Be assured that Sweet Corn Pie is most definitely a dessert. If you are familiar with corn mainly as a side dish, you are about to be amazed…