Posts Tagged ‘Latin’

The Best Guacamole

Want the best guacamole recipe? Hands-down, it’s this one I adapted about 20 years ago from Diane Rossen Worthington’s The Cuisine of California. I’ve used it ever since, to rave reviews. As my sister likes to say, “It’s seriously so good that it makes people faint!”

Assuming you use creamy, ripe avocados, you’ll end up with the most luscious dip or spread you can imagine. Adjust the cumin and jalapeño to your own taste, of course. We love to scoop it up with blue corn tortilla chips, but really, the possibilities are limitless. Use it atop any kind of taco. Serve it alongside warm scrambled eggs. Put it on a burger. Spread it on toast for…

Pico de Gallo

Yup, again with the tomatoes. Can’t help myself—they’re so sweet and ripe and juicy that they enhance every summer meal. It’s quite a love affair I’m having this year.

This time, they’re the star of a cool and tasty pico de gallo, or fresh salsa, that can be enjoyed many ways. You can scoop it up with tortilla chips as a refreshing appetizer with a nice, cold cerveza. You can heap it atop a hot-off-the-grill steak for a bright, tangy counterpoint. You can spoon it over a perfectly poached egg for a flavorful, healthy breakfast.

We used it as part of the delectable grilled fish tacos we made over the weekend. The sweet crunchiness of the…

Grilled Fish Tacos

We are completely smitten with grilled seafood tacos this summer, and these are so yummy that they even inspired my sister, who didn’t think she liked fish tacos, to declare that she needed the recipe to make them herself.

First of all, it’s fun for everyone assemble their own tacos. What’s better than a semi-customizable dinner? Second, the components are pretty easy to make, and again, you can customize to your heart’s content. I happen to love radish matchsticks on mine, but there’s nothing to stop you from adding whatever else you like.  And finally, I mean, they’re grilled fish tacos…YUM!

With lots of company over the weekend, I figured it would be an ideal time to try the…

Ain’t gonna lie to ya, folks. This recipe is fairly time-consuming and involved. BUT…these babies aren’t even remotely related to your standard bar fare, and in our opinion, it’s more than worth it for scrumptious, over-the-top nachos that make you vow never to order pathetic “super nachos” at your local brew hall or chain restaurant again.

I’m waving good-bye to the two-thirds of you who will promptly stop reading when I reveal that you actually fry up your own chips from quartered corn tortillas. So ta-ta, and we’ll catch you next time.

Okay, you lone talented, bad-ass kitchen hottie: now that it’s just you and me, I’ll tell you the secret is that it takes literally five…