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!!!
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.
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.
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.
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!