Tag Archives: food

Cinco de Mayo Recipes and More

Source: http://www.pbs.org/food/

May 5th is Cinco de Mayo, which is often celebrated in America with margaritas and various Mexican dishes. The holiday commemorates the Mexican Army’s victory over the French at the Battle of Puebla. As you pull together your feast, consider these recipes and learn more about the holiday.

Featured Recipes

Strawberry Margaritas for Cinco de Mayo

Strawberry Margaritas

Springtime is a great opportunity to have a Happy Hour drink outside with friends. Follow this easy margarita recipe for a refreshing evening. Continue

Grilled Shrimp Tacos for Cinco de Mayo

Grilled Shrimp Tacos

Add some poblano-corn salsa to these tacos for a festive celebration of flavor especially for an outdoor gathering. Continue

Braised Mushroom Tacos for Cinco de Mayo

Braised Mushroom Tacos

You can make this simple dish which can be prepared in advance to avoid being stuck in the kitchen all night long. Continue

Strawberry Mango Salsa for Cinco de Mayo

Strawberry Mango Salsa

Try this sweet and spicy combination with mango, strawberry, and jalapeno seeds that is great for dipping or over grilled fish. Continue

Cinco de Mayo Recipe Collections

Taco Recipes for Cinco de Mayo

Taco Recipes

What is the best part of having tacos for a meal? You can choose your own fix-ins to include from meat to healthier additions! Continue

Burrito Recipes for Cinco de Mayo

Burrito Recipes

Burritos are a great option for combining your favorite ingredients into one wrap for lunch or dinner. The options are endless. Continue

Salsa Recipes for CInco de Mayo

Salsa Recipes

Have a good bag of chips or pita ready to dip into these salsa recipes. Find your favorite flavor combination. Continue

Margarita Recipes

Margarita Recipes

You cannot forget the most important part of the meal – margaritas! We have scoured the internet for the best margarita recipes. Continue

Kid-Friendly Recipes for Cinco de Mayo

Kid-Friendly Recipes

Our friends at PBS Parents have several recipe suggestions for creating a Cinco de Mayo feast that kids will want to eat too. Continue

Mexican Recipes for Cinco de Mayo

Mexican Recipes

From the traditional to the original, explore our collection of Mexican recipes that you can enjoy throughout the year. Continue

Learn More About Cinco de Mayo

PBS Parents Crafts

Crafts for Kids

Join PBS Parents in some fun crafts your kids can make to celebrate Cinco de Mayo including pinatas and maracas. Continue

Maya and Migel Card Creator

Create Your Own Cinco de Mayo Card

PBS KIDS show Maya and Miguel has an interactive card creator for Cinco de Mayo. Choose your own background and message to send to a friend. Continue


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Arroz Marinero (Rice with Seafood) Recipe

Arroz Marinero (Rice with Seafood) Recipe at Cooking.com.


Spanish rice and seafoodCasa Balbino on the edge of the always bustling Plaza del Cabildo in the southwestern Spanish seaport town of Sanlúcar de Barrameda, is the quintessential tapas bar. They prepare this dish in an oversize cazuela. Portions are then spooned into smaller versions of this earthenware casserole.

3 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 green bell pepper, stemmed, seeded, and diced
4 cloves garlic, peeled and finely chopped
1 teaspoon sweet paprika
2 bay leaves
1 large pinch saffron threads
3/4 cup La Ina or other fino sherry
1 medium tomato, cored and chopped
1 1/2 pounds cleaned squid, cut into 1 in. pieces
3/4 cup Uncle Ben’s converted rice, medium grain if possible, or a good quality Italian converted rice
salt and freshly ground black pepper
2 pounds grouper filet, cut into medium chunks
3/4 pound small shrimp, peeled and deveined
1/2 cup fresh or frozen green peas
1 pimiento morrone (canned Spanish roasted pepper), chopped


Heat oil in a shallow heavy pot or cazuela over medium heat. Add onions, green peppers, garlic, paprika, bay leaves, and saffron and cook, stirring often with a wooden spoon, until vegetables are soft, about 10 minutes.
Add sherry and tomatoes to vegetables and simmer briefly, stirring until well mixed. Add squid, rice, and 4 cups cold water. Season to taste with salt and pepper. Increase heat to high, bring to a boil, then reduce heat to medium low and simmer for 15 minutes.
Increase heat to medium, add grouper, shrimp, peas, and pimientos morrones, distributing them evenly in the pot and gently pushing them under the broth. Simmer, stirring several times, until seafood is cooked through and stew is thick and brothy, about 5 minutes. Remove and discard bay leaves and season to taste with salt and pepper.

Get Cooking: http://www.cooking.com/recipes-and-more/recipes/arroz-marinero-rice-with-seafood-recipe-7925.aspx#ixzz2Yxi4f73P

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Filed under Food, Restaurant, Spainish, Tapas

Otro Café

Otro Café.


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Meatless Spanish Tapas Recipes for Lent and Througout the Year

Source: spanishfood.about.com – By , About.com Guides

 Spain is a Catholic country, with long-standing religious traditions. Easter celebrates the resurrection of Jesus and is the most important religious feast for Christians. Starting with Ash Wednesday, the forty days leading up to Easter are called Lent (Cuaresma in Spanish), a time of prayer, penitence and fasting in preparation for Holy Week. Catholics abstain from eating meat on Fridays during Lent. That’s not a problem for the Spanish, since they consume about 70 lbs. of seafood per person every year. Learn more in our article about Spanish Seafood.

You won’t run out of meatless menu ideas with this list of Spanish tapas recipes for Lent – and they can be enjoyed anytime of year.

Spanish Tapas for Lent

Almejas a la Murciana – Murcian-Style Clams

This recipe for clams in a brightly colored sauce is quick, easy and full of rich Spanish paprika flavor. Serve as a tapa with rustic bread, or as a light dinner with rice.

Tortilla Espanola – Spanish Omelet

It is the best-loved and most popular dish in Spain, served at home and in cafes and bars. Eat for dinner or as a tapa. With only 4 ingredients, it is not a difficult dish to make.

Calamares a la Romana – Fried Squid Rings

You probably know this famous and very popular Spanish tapa by the Italian name “Calamari.” In any language, fried squid is a wonderful appetizer and guaranteed to disappear as fast as you put out a plate!

Gambas al Ajillo – Shrimp in Garlic

One of the most common Spanish tapas, this is quick, easy and FULL of garlic flavor. Everyone will ask for the recipe after the first bite and only you will know how simple it was to prepare!

Patatas Bravas – Bravas Potatoes

This classic Spanish dish is served in bars all over Spain. The sauce has a slight bite from a few drops of Tabasco, hence the name bravas, which means “fierce.”

Patatas Alioli – Alioli Potatoes

Who can resist warm, lightly fried chunks of potatoes covered in a creamy garlic mayonnaise sauce? Not us! Try serving these on a large plate with patatas bravas, and your can switch between a spicy sauce and a creamy one.

Empanadas Gallegas – Galician Turnovers

Empanadas are turnovers that originated in Galicia, a northwestern province in Spain. Emapanadas Gallegas or in English, Galician Turnovers are very popular and have spread not only to every region in Spain, but all over Latin America and beyond. They are delicious and surely owe their popularity to tasty fillings. Tuna filling is very typical and perfect to enjoy during Lent.

Mejillones Rellenos or Tigres – Stuffed Mussels

Tigres are a very popular tapa in Northern Spain. A mouth-watering appetizer, many visitors yearn to eat tigres when they return home. Learn how to prepare them with our step-by-step recipe.

Almejas a la Pescadora – Clams a la Pescadora

Clams a la Pescadora is a delicious and easy tapa recipe. This is a simple dish made with fresh clams, cooking in a white wine and garlic sauce. Serve it with a fresh baguette to soak up the sauce.

Huevos Rellenos de Gambas – Deviled Eggs with Shrimp

Huevos rellenos or Deviled Eggs are popular in Spain. Made with the standard yolks and mayonnaise, they contain a twist – finely-chopped shrimp!

Huevos Rellenos de Atun – Deviled Eggs with Tuna

This is a second deviled egg recipe, again made with the standard yolks and topped with mayonnaise, but they are stuffed with a mixture of tuna and tomato sauce! This is an easy-to-make tapa that has a surprisingly unique flavor that everyone loves, even those who are not fish-lovers.


Banderillas are named after the barbed darts used in bullfights and are one of the most typical tapas you will see in Spain. They are colorful and very tasty with a glass of wine or sherry. If you do not have time or the inclination to cook, but would like to prepare an easy Spanish tapa, banderillas are for you!

Spanish Eggplant Spread Tapa

Sautéed eggplant, garlic, green onions and olive oil is whirled in a food processor until smooth. Spread over rustic bread.

Cod with Caramelized Leek and Orange –  Bacalao con Pueros Caramelizados

The salty flavor of the cod combines with the sweet and sour flavor of the caramelized leek and vinegar to create a unique and tasty appetizer.

Fried Cod Fish Ball Tapas – Bolas de Bacalao Frito

These little cod fish calls are light, fluffy and practically melt in your mouth. Serve with “alioli” sauce (garlic mayonnaise) and/or “sofrito” (tomato sauce) for a unique and tasty appetizer.

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Filed under Food, Lent, Spain

How Many Tacos Can You Eat Competition? – El Palacio / Chandler, AZ

Source: El Palacio Mexican Restaurant & Cantina of Chandler.

chandler_taco_posterTacos, tacos, tacos! It’s all about the tacos at El Palacio Restaurant & Cantina of Chandler and on Saturday, February 16 we’ll find out just how many taco fans there are in the east valley.

The competition starts at 4 p.m. with a $10 buy in. The first 20 people to sign up will have 5 minutes to eat as many ground beef tacos as they can. The person who eats the most will take home a belly full of tacos, a $75 cash prize, a trophy and bragging rights. Second place winner will get a $25 gift certificate to El Palacio.

Sign up HERE and get your friends and family to come in and support you. After all, Taco Eating Champion DOES have a nice ring to it!

El Palacio Mexican Restaurant & Cantina of Chandler

2950 E. Germann Rd, Chandler, Arizona 85286-1408

View Map · Get Directions

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Paella de Marisco Recipe

Source: www.thedailymeal.com –  by Jesús Núñez , Special Contributor

Paella de Marisco

Credit: Barraca

In order to prepare an authentic paella, there are six essential ingredients: the paella pan, bomba rice (always), saffron, sofrito, extra-virgin olive oil, passion, and love.

Sofrito is an important part of the paella.  It is a concentrate of vegetables that will bring flavor to the rice.

You can add 4 quartered small artichoke hearts, or roasted red peppers, cut into strips, with the rice.   Some people use the pulp of 1 or 2 dried and soaked ñora peppers, instead of pimentón.


For the sofrito:

  • 5 tablespoons olive oil
  • 1 large onion, chopped finely
  • 2 cloves garlic, crushed to a paste or chopped finely
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tomatoes, peeled and chopped
  • Salt, to taste
  • 1 teaspoon pimentón dulce or sweet paprika
  • Good pinch of saffron threads

For the paella:

  • 8 cups fish or lobster stock
  • 3 tablespoons olive oil
  • 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 1 small cuttlefish, sliced into small pieces
  • 4 cups medium-grain bomba rice
  • 12 mussels, scrubbed and de-bearded
  • 12 jumbo shrimp in their shells
  • 12 clams, scrubbed and de-bearded
  • 1/4 pound swordfish
  • 1 ounce English peas
  • 1 ounce fava beans
  • 1 lemon, for garnish


For the sofrito:

Heat the oil in a pan over medium heat. Fry the onion until soft, stirring often. Stir in the garlic and the peppers, and before they begin to color, add the tomatoes. Season with salt, to taste, pimentón, and saffron, stir well, and cook until the mix is reduced to a jammy sauce and the oil is sizzling.

For the paella:

Preheat the oven to 400 degrees.

Bring the fish or lobster stock to a simmer in a pot. Maintain the simmer.

Heat the olive oil over medium heat. When hot, add the squid and cuttlefish. When they start to color, add the rice and cook 1 minute to toast the rice, then add the sofrito and cook for 1 more minute.

Add the hot stock and then the rest of the ingredients except for the lemon. Immediately stir the rice so that it does not become loose but after that, do not touch the rice again. (You do not want to release the starch from the rice; after all we are not making risotto.) Cook the paella on the stove top for 25 minutes.

Transfer to the oven and cook for 10 minutes. The end result is a caramelized and almost crunchy consistency on the bottom that is the most sought after part of the paella called soccorat.

Recipe Details

Servings: 4 Cuisine: Spanish/Tapas

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Abuelita Mexican Chocolate Ice Cream

Source: The Hungry Artist – thehungryartist.wordpress.com

While travelling in Mexico during my college years,  I always enjoyed having Mexican hot chocolate at breakfast.  It’s tastier than its American counterpart and has subtle notes of cinnamon.  Then, many years later after moving to NYC, I discovered that the little bodega on our corner had the Abuelita chocolate disks, so I happily started making Mexican hot chocolate at home.

Nowadays, you can find these disks (the other common brand is Ibarra) in the international foods section of large grocery stores.

In fact, my sister-in-law in Gurnee, IL who didn’t know we could get it here sent us about 10 boxes after we commented how much we loved it while visiting during Thanksgiving!

So good on a cold day…

Since it’s been so hot these days, we’ve been enjoying lots of yummy home made cold treats like smoothies, soft serve “ice cream”, and rocket pops.  Hot chocolate hasn’t made the cut!  I decided to make ice cream instead because I had some heavy cream I needed to use up (I mixed it with milk to make half and half).

This recipe is based on one in Gourmet magazine (Feb. 2003).  It’s an egg based ice cream, but since it requires whole eggs, instead of just the yolks,  it’s not as heavy as your usual custard based ice creams.  It’s closer to a gelato.  The flavor is wonderful too.

Abuelita Mexican Chocolate Ice Cream

3 3/4 cups half and half

3  1/2 disks Abuelita (or Ibarra) chocolate, coarsely chopped

1/4 teaspoon cinnamon

pinch of salt

3 eggs

1 teaspoon vanilla

1.  Heat half and half, chocolate, and cinnamon in a large saucepan over moderate heat.  Whisk until chocolate dissolves.  Bring to a boil; remove from heat.

2.  Whisk eggs with a pinch of salt in a large heat proof bowl.  Add a few cups of  the hot chocolate* slowly* to the egg mixture while whisking.  Add the rest of the chocolate and continue to whisk.  Add vanilla. Stir to incorporate.

3.  Transfer to a clean saucepan and heat over low to moderate heat for about 5 minutes, or until mixture is 175 (F) degrees.  It will thicken and coat the spoon.

4.  Immediately strain into a large bowl set over another larger bowl of ice water.  Don’t skip this step!

5.  Chill mixture until cool and then churn  according to ice cream maker instructions. (The original recipe calls for churning right after, but I find that the heat impedes the ice cream making process which results in “soupy” ice cream.)

Makes about 4 cups.

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Filed under Abuelita Mexican Chocolate Ice Cream, Food, Mexican