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,…
Main Dishes
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,…
Cilantro Chicken
Robin: Though cilantro is usually used raw (sprinkled onto or stirred into a salsa or salad, for example), this chicken recipe brings out the herbs´s “star power” and makes it shine as one of the main ingredients in a hot entree. With cilantro, there is usually no middle ground—people either love it or hate it….
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…
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…