Taco Tuesday

A California favorite!
Yes, I am fond of corn tortilla instead of bread, iIt just works!! In the taco…there is grilled skirt steak, vegetable rice and black beans. ~ And, to adorn the plate, of course, avocado with salsa made with ancho and black chili peppers with an adobo smoky flavor.
Tacos para todos amigos!

Guatemalan chiltepe

Chiltepe ~ a taste from Guatemala! A treasured recipe brought from our trip to Antigua. Memory of sitting with the view of “El Volcan” and enjoying chiltepe in everything I could add it into. A perfect side dish to give a wonderful flavor, which it’s not seldom found in any country ~ it is piquant, sour and wonderfully made with Piquin – looks a lot like hot peppers (which carry a lot of heat), cilantro and lime juice. Halibut marinated with a garlic – parmesan coat sitting on a bed of rice, baby beets, red peppers and topped with…. Chiltepe!!!

Buen Provecho amigos!

Boricua- Caribbean Salmon

A Caribbean style filet of salmon top with dry spices… With a mix of dry adobo and achiote which were used by the Indians during Spanish conquest of Puerto Rico ~ results are excellent full with flavors!  With skin on, filet of salmon and salsa made with fresh mango and red bell peppers…. Reminds me of sunshine.

Parme ~chile

Parmesan- coated chicken breast ~milanesa style sitting on a bed of spicy fajita – like vegetables.   A family recipe when added inside of a torta;  with an array of meanings….  Torta  in Spanish is a  Mexican sandwich… In Italy, Macedonia and Swedish as a cake or flatbread. . Memories flying through my mind.

Sandwich is to lunch time as torta to almuerzo.

Picnic everyone?

Casablanca meets Athens.

Tah-Dig Moroccan rice, crunchie on the bottom and soft on the top or actually should be served vice versa.  This dish, a Greek ~ Moroccan “fusion”; combining elements of different culinary traditions.  A Gyro – Lemon ~oregano filet of beef in pita bread. And, to adorn the palate…. tabbouleh, Moroccan chickpeas, humus and dill – cucumber in yogurt.

Hadshi bneen

Mamma Mia, mamma mia… Spaghetti Bolognese

Italian is the language of love as Latin is the language of enlightenment.

Food is love!

Bolognese sauce is a spicy marinara ~ meat-based originated from Bologna, Italy. My family’s favorite on a winter day. Italy’s neighboring to the diversity of Italian cuisine…Espagueti delizioso!. An excellent reminder when traveling through the Italian boot as a young adult savoring food and learning the language.  Ciou… Ci vediamo friends!

Machaca Brunch

My earliest and fondest memories of brunch from my childhood, when my grandmother would prepare it for us. This was a Sunday family and friend’s tradition.

Machaca, a marinated beef is similar to jerky. When adding scramble eggs, onions and serrano hot peppers gives a result a perfect machaca.

Shredded beef works as a substitute. Taco time!