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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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Roasted Butternut Squash and Turkey Lasagna
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[b][i]Zapallos[/i][/b] and [b][i]zambos[/i][/b], or [b]squash[/b], are very common in [b]Ecuadorian cooking[/b], and play a predominant role in soups. Many thick, [b]Ecuadorian soups[/b], called [b][i]locros[/i][/b], get their signature consistency from squash and potatoes. Playing off the role they serve in soups, as super thickening agents, I...
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Name: Tamara Lukens
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Roasted Butternut Squash and Turkey Lasagna Recipe
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Squash gets saucy in this lasagna makeover. Instead of the classic red sauce, squash is stewed and simmered wiith garlic, roasted red pepper, and nutmeg and combined with a hearty and healthy ground turkey to make a comforting dish bursting with Latin flavor. 
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Name: Tamara Lukens
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Pineapple Cranberry Chutney
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I didn’t learn about the existence of cranberries until I celebrated my first Thanksgiving in the United States. I knew about blueberries – arándanos azules, or the Ecuadorian version called mortiños, but that was it. And for my first time? I got the dreaded cranberry jelly, straight from the can. Trust me; my palate has grown a lot...
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Name: Tamara Lukens
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Pineapple and Cranberry Chutney Recipe
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Looking for a new addition to your holiday table? Try this pineapple and cranberry chutney, an Ecuadorian take on an all-American classic. In this dish, cranberries are stewed with tropical pineapple and spiked with cinnamon, allspice, and cloves. Great slatered on roasted turkey, toasted baguette, or alongside some warm brie.
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Name: Tamara Lukens
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Colada Morada (Mazamorra Morada de Maicena)
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Growing up, I was fortunate not to lose many relatives or loved ones, with the exception of my paternal Abuelita, who passed away in my teens. However, I remember going to the cemetery in Guayaquil once with my Nana Gloria. We were visiting her mom who had passed away from breast cancer. Not only did we take her flowers, but also some guatita (...
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Name: Tamara Lukens
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Colada Morada
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A traditional drink consumed throughout Ecuador on All Souls Day, the name Colada Morada comes from its purple hue, morada, and is colored by the berries (in this case, blueberries and blackberries) from which this drink is made.
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Name: Tamara Lukens
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Bread Babies (Guaguas de Pan)
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Keeping traditions alive in my home in the United States has helped me preserve the memories and traditions of my home country, Ecuador. Like most, some of my fondest memories have always involved holidays and food, and while El Dia de los Difuntos, or All Souls Day, is not a holiday marked by joyful celebrations, it still brings back memories of...
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Name: Tamara Lukens
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Bread Babies (Guaguas de Pan)
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Guaguas de pan is translated to bread babies - literally!  Consumption of this treat usually takes places during the celebration of Dia de los Difuntos, or All Souls Day.
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Name: Tamara Lukens
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Ecuadorian Lamb Stew (Seco de Borrego)
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In Ecuador, we eat a lot of stews, which we call by different names: secos, estofados and menestras.  The first two are normally associated with some type of meat, while the latter generally contains beans and/or legumes.  Ecuadorians are big fans of the low and slow cooking method, and traditionally secos reflect that method. ...
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Name: Tamara Lukens
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Ecuadorian Lamb Stew (Seco de Borrego)
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Low and slow cooking makes this lamb stew, a classic in Ecuador, tender and flavorful.
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Type: Recipe
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