Talk like a chef.
How does a mixed-martial arts fighter, salsa dancer, and former US Marine become a classically-trained executive chef? By coming full circle.
Tucked in the Western Pyrenees on the Atlantic Coastal border between France and Spain, Basque Country is a food-lovers paradise, a place that is home to some of the world's finest restaurants, as well as breathtaking architecture and spectacular vistas.
Ever been so tired after work or the gym or a long day with the kids that the best you could manage for dinner was a bowl of cereal and, if you were lucky, a banana? You’re not alone. Exhaustion almost always yields to convenience. Unfortunately, convenience isn’t always healthy.
This recipe, a quinoa salad stuffed poblano chile, is probably the best representation of the food we eat home: 100 percent plant based diet with a Latin flavor profile.
A very, very long time ago, about a year after my husband and I were married, we went through a wedding phase. Every weekend, for that whole year, we had a wedding to attend. Ultimately, we hit the trifecta: a wedding Friday night, Saturday morning, and Saturday night.
This is not a traditional Mexican pozole, this is my version. Traditional pozole is made with hominy, it can be red, it can be green, it can be made in a million different ways. The color of the broth is what makes it different.
Paletas heladas are a traditional summer treat. In every part of Mexico you can see guys pushing around carts, in parks and plazas, filled with paletas.
This is the most Mexican quinoa salad you'll ever find. It's made with black beans, hominy, cilantro, and pumpkin seeds - classic Mexican flavors in one very simple dish. This is a go-to recipe that can be thrown together in just a few minutes and will leave you very satisfied.