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from Blog de Cocina, Gastronomía y Recetas - El Aderezo

Buñuelos rellenos de crema de castañas

from Bless This Mess

Easy Spanish Rice in the Rice Cooker

Easy Spanish Rice in the Rice Cooker. Adding this bc my favorite one seems to have disappeared. Trying this out tonight...

from mexicoinmykitchen.com

How To Make Pork Carnitas Recipe / Cómo Hacer Carnitas de Puerco

large Dutch oven or cast iron pot place the pork, lard, water, garlic and salt. Cook covered in a medium heat to a boil. Reduce to simmer for about 45 minutes until pork is almost tender.

from Denver Green Chili

Nettie's Traditional Green Chili

Nettie's Traditional Green Chili ~ Classic chile verde, easy to make in the slow cooker. Winner of 2012 Denver Chili Fest.

Last year I did a post of my Mother's Carne Guisada on the old blog...you know, the one that disappeared. This post meant a lot to me because I had recently lost my Mami. I am a member of the Hispa...

from The Noshery

Pasteles de Yucca

when i was a little girl, my grandma the lived on the island of Kauai used to make Pateles....i luved them alot...and to find the olive in the middle was like getting the prize in cracker jacks...yumm!!!

The pan de muerto (Spanish for bread of the dead) (also called pan de los muertos in the USA or dead bread) is a type of sweet rolltraditionally baked in Mexico during the weeks leading up to the Día de Muertos, which is celebrated on November 1 and 2. It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalanges pieces. Pan de muerto is eaten on Día de Muertos, at the gravesite or altar of the deceased. In some regions it is eaten for months before the official…

from Serious Eats

Video: Making Chocolate, Changing Mexico

Episode 136 from The Perennial Plate, "An Act of Resistance." Chocolate isn’t just a sweet treat. It is a food steeped in history and spirituality that has lost its place in Mexican agriculture and production. This is a story about bringing it back.