This is a recipe that will spice up any Fiesta party! Made with fresh BelGioioso Peperoncino cheese, it has just the right amount of kick. It’s easy too…you can make it ahead of time.
This recipe is so easy to make and is the only one – in my experience – that works well with the flavorless, frozen, cooked shrimp that is readily available at any store.
Ceviche is one of the most popular dishes in Veracruz. This is a new version of a traditional ceviche recipe inspired by the fresh ingredients found in the Gulf of Mexico. Preparing the Fish Put Snapper, shrimp and crab meat into a bowl. Cover with lime and orange juice, salt to taste and macerate for […]
This dish is famous worldwide. The sauce combines ingredients from the Old World (olive oil and garlic) and from the New World (chiles) to create an inspired sauce for this fish dish. Place in a paella dish or large pan over low heat. Heat butter and oil in the pan, and add garlic and fresh […]
I recently took a hard hat tour of the new Culinary Institute of America at the Pearl (see “my blog”:/tanjis-tanjents/2010/06/14/hard-hats-soon-to-be-chefs-hats/ in Tanjents). _This is going to be an incredible place!_ The prestigious cooking school’s goal is to elevate Latin Cuisine to its rightful place among great cuisines of the world. Latin Cuisine Specialist Elizabeth Kossick […]