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Tamara Lukens

Tamara Lukens
Contributor

Tamara Lukens is the founder and editor of T’s Tasty Bits, a recipe and food blog dedicated to Ecuadorian and Latin American cuisine.  Born and raised in Guayaquil, Ecuador, Tamara developed a passion for cooking and experimenting in the kitchen at a very young age, inspired by the Ecuadorian cooking show “Día a Día con María Rosa”.  As a young adult, Tamara moved to the United States in pursue of her dreams of a college education and a career, but cooking never left her heart.  Tamara now documents her memories of growing up in Ecuador and her kitchen adventures on T’s Tasty Bits, where she recreates the meals she ate growing up. 

Name: Tamara Lukens
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Hominy Dip Main
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Every so often, I get into healthy food kicks, particularly after consuming copious amounts of hamburgers and fries the night(s) before! A few weeks ago, after one of these decadent food binges, I wanted to make a hummus-like dip that would incorporate some traditional Ecuadorian ingredients, while providing atonement for the food gorging that...
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Name: Tamara Lukens
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Hominy Dip
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Toasted garlic oil, peanuts and a touch of tahini transform a can of hominy into a delicious nutty dip, perfect for snacking or putting out for guests.
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Type: Recipe
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Name: Tamara Lukens
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Arroz con Leche (Rice pudding) Main
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If you lived in Ecuador (or in any Latin American country) as a child, you most likely remember singing this tune in the playground with your friends: “Arroz con leche, me quiero casar, con una señorita de San Nicolás…”. Back in kindergarden, we ate our lunch as fast as we could so we could go outside and play. We formed...
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Name: Tamara Lukens
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Arroz con Leche (Rice pudding)
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Arroz con Leche might be the perfect comfort food. Soft, sweet, fragrant and easy to make when the craving strikes. Adding a bit of egg yolk to the rice, cooked with milk, sugar, cinnamon and raisins, adds an extra creamy touch. And bonus: the whole recipe comes together in one pot. 
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Name: Tamara Lukens
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Sopa de Carne y Arroz Main
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I know: it's April and it’s spring, but it certainly doesn’t feel like it yet! The mornings are brisk, the days cool, and the nights still chilly. Instead of longing for warmer days, let's embrace the cold one last time, and settle in with a big, warm bowl of this sopa de carne y arroz. This soup is filling and on the...
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Name: Tamara Lukens
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Beef and Brown Rice Soup (Sopa de Carne y Arroz)
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In this take on a classic Ecuadorian soup, beef and hearty brown rice are simmered until tender in a simple broth flavored with a refrito of onion, garlic and annatto.
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Name: Tamara Lukens
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Ají Criollo (Spicy Ecuadorian Hot Sauce) Main
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One of the questions I usually get asked about Ecuadorian cuisine is: Is it spicy like Mexican food? Well, the answer is no. But, although our food is typically not spicy, it doesn’t mean that Ecuadorians don’t like it hot!  We have a spicy condiment called Ají Criollo, which is a hot sauce made out of chilies, and...
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Name: Tamara Lukens
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Ají Criollo (Spicy Ecuadorian Hot Sauce)
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Ají Criollo, is a go-to spicy condiment made out of chilies, cilantro and lime juice and found in just about every household and restaurant in Ecuador. Traditionally, a jar or bowl of Ají Criollo is put on the table and folks add it to any of their meals to bring as much heat as they like to their plate.
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Name: Tamara Lukens
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Easy Fanesca Main
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Fanesca is a traditional Ecuadorian soup eaten during Cuaresma, or Lent, and Semana Santa, the holy week leading up to Easter. Back in Ecuador, preparing fanesca was always a big deal, not only because it's an Easter tradition, but because it's so incredibly time consuming. You needed many hands and many hours to get a pot of this soup on the...
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Name: Tamara Lukens
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In Ecuador, Fanesca is a must have for the Easter season. Traditionally, 12 varieties of beans and/or grains were cooked separately before the soup could be prepared. In this modified recipe, canned beans and grains cut down some of the prep work so you can spend more time with your family and less time in the kitchen.
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Type: Recipe
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