A Papa Rellena is essentially a stuffed potato. It is a common criollo snack or appetizer that utilizes that famous Andean ingredient, the potato, and is served all around Peru and quote common in other parts of South America and the Caribbean as well.…
For some reason everyone is afraid to grill octopus. Yet, it’s not overly difficult. There is a fine line between cooking and overcooking, but with the tiniest bit of care your pulpo won’t become a rubbery mess. It’s an ideal addition to a seafood barbecue and can be skewered alongside…
Though rarely are frites, or fries, attributed to Belgium – examples: french fries, chips, freedom fries – they are indeed a creation of that northern European nation and nowhere on earth will a cone of frites taste so good. All across Belgium there are small stands called frietkots.…
Whenever summer rolls around I began to think of Pecan Pie and when I have one in my kitchen it rarely lasts for more than a day or two. I eat a slice for breakfast, one in the afternoon with a cup of coffee, and then another post supper. The…
In El Salvador there are pupusas. In Mexico there are tacos. In Honduras there are Baleadas. The simple version consists of a thick flour – though sometimes corn - tortilla that has been put on a charcoal grill. It's slathered in refried black beans and a bit of white farmer's…
