How the Mexican Concha Is Going Mainstream
Updated on 3/25/2022 at 3:35 PM Some dip and soak them in hot chocolate at breakfast. Others eat them with sour cream and black beans.
Marisel Salazar Thinks If You Can Eat It, You Can Probably Put Adobo on It
Welcome to Marisel Salazar's Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring 8 staples stocking Marisel's Panamanian, Cuban, and Japanese kitchen.
Arroz Con Pollo Panameño Recipe on Food52
Photo by Julia Gartland Prop Stylist: Suzie Myers Food Stylist: Yossy Arefi Prep time 20 minutes Cook time 1 hour 15 minutes Serves 6 to 8 Author Notes Though I was raised by a working single mother, we ate plenty of home-cooked meals.
Best Cuban Restaurants, Nightlife and Attractions in NYC
Eat, dance and sightsee your way through the City with these Cuban cultural staples.
27 Essential Latino-Owned Businesses in NYC
Latino-owned restaurants, shops, and businesses add color, sazón, and life to neighborhoods all across the country-but perhaps one of the best places to experience its vibrant culture is right here in NYC.
10 of NYC's Best Latin American Restaurants
Latino culinary influence spans NYC, but who boasts the best Latin food? We've curated a guide to our favorite Latin American restaurants across...
Why You Need to Go to Pollo Campero, the KFC of Latin America
I knew a Pollo Campero franchise had opened near my childhood home in Falls Church, Virginia the minute I smelled that delectable citrus and oregano-infused fried chicken from nearly a quarter-mile away. Half of my neighborhood showed up there the next day, and security guards were dispatched to help with crowd control.
10 Great Vegan Latinx Restaurants In NYC - New York - The Infatuation
Written by Marisel Salazar Carnitas, ceviche, chorizo. When many of us think of Hispanic food, we often think of animal protein. But the focus on meat/seafood and dairy that's traditionally been at the center of the plate in Latinx cooking - countries like Argentina, Brazil, and Uruguay are all famous for their high protein diets, for example - is primarily a consequence of colonialism.
The Best Puerto Rican Restaurants In NYC - New York - The Infatuation
Written by Marisel Salazar ¿Qué tal, acho? If you're anything like me, you may be wondering why are there so many awesome Puerto Rican restaurants (and people) in New York City. So here's a quick history lesson because knowledge is cool: New York City has the largest population of Puertorriqueños (Nuyoricans or New York Puerto Ricans) in the United States.
9 Great Panaderías In NYC - New York - The Infatuation
Written by Marisel Salazar Bread culture is massive in Latin America and panaderías (bakeries) are a daily pit stop. Most shops are filled with a dizzying array of pan dulce, cakes, and savory offerings like cuñape (yuca bread) and birote (sourdough bread).
The Truth Behind Tacos Al Pastor
Those pineapple-and-pork tacos served on almost every street corner in every Mexican city? You know them as tacos al pastor, and their origin story is fascinating. Tacos al pastor were created in the 1930s in Puebla, Mexico, by Lebanese immigrants who introduced the region to classic shawarma: roast lamb served on a flour tortilla or pita bread ( pan árabe).
The Best Pupusas In NYC - New York - The Infatuation
Written by Marisel Salazar Pupusas are griddled corn cakes that are thick like a pancake. And stuffed. And also happen to be the national dish of El Salvador. The Salvadoran pupusa is a lot like what the taco is to Mexico or the arepa is to Venezuela and Colombia.
Which is your favorite pan dulce?
Cookie topped conchas. Sweet empanadas. Flaky orejas. Latin America's pan dulces (sweet breads) are a delicious, doughy blend of colonial and indigenous baking methods and ingredients that rise together to form today's pan cultura (bread culture). Pan dulce dates back to the 18th-century colonial era.
Celebrating Mexican Independence Day the Delicious Way
Cinco de Mayo is celebrated nationwide with tacos, burritos, and margaritas in honor of ... what exactly? Spoiler alert: Cinco de Mayo is not Mexico's day of independence (don't worry, many get it confused). It actually marks the Battle of Puebla in honor of Mexico's 1862 victory over Napoleon III's French army.
The Best Cuban Cookbooks to Add to Your Repertoire
We independently research, test, review, and recommend the best products-learn more about our process. If you buy something through our links, we may earn a commission. The Spruce Eats Top Picks Cuba is an island rich in culture, art, history, and gastronomy.
A Return to Indigenous Mexican Cooking in New York City
Activist and chef Yajaira Saavedra, of Oaxacan restaurant La Morada in the South Bronx, is tired of seeing restaurants misrepresent Indigenous cooking. "It really bothers me seeing people throwing 'mole' around like it is another ranch dressing, rather than a traditional meal," says Saavedra. "It has history involved in it.
Undocumented Restaurant Workers Should Be Prioritized for the Vaccine
If you work at a restaurant and your only choice is to risk contracting COVID-19 or lose your job, you should be prioritized for the vaccine, regardless of citizenship status. The labor of BIPOC, immigrants, and undocumented restaurant workers is the backbone of the restaurant industry-without them, nothing works.
Miami Chef Pablo Zitzmann Packs the Totality of His Training into a Dumpling
Cantonese har gow is a fickle dumpling; even the temperature of the kitchen affects the dough. The wrapper is sticky, making it hard to shape and pleat, and most restaurants buy the dough premade, according to Pablo Zitzmann, chef/owner of Miami's Zitz Sum.