This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico.
The marinade suggested in this Ceia de Natal recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça.
A versatile dish that’s easy to prepare, freezes well, and it’s appropriate for lunch and dinner.
This is a simple and quick lacto-vegetarian recipe. This dish makes a good option for a picnic as well as a potluck party.
Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats.
Arracheras—beef fajitas —are very popular all over Mexico but notwithstanding how easy they are to prepare, most people in central and south Mexico prefer the restaurant versions.
This dark red salsa must have been invented for Carnitas. Even though is made with Tomatillos, the dark red result is due to the smoked chiles in it. It goes well also with all types of food.