When I think of grilled meats I immediately think of pinchos! The star ingredients in these pinchos are the annatto spice and sweet plantains. The annatto gives the turkey a wonderful reddish color and earthy flavor, and the sweet plantain gives the dish just the right amount of sweetness.
Quinoa is one of my favorite foods to eat! You can make savory and sweet dishes using quinoa. This seed is less starchy than rice or wheat, which makes it a great choice for people watching the quality/quantity of carbs they eat. It is an excellent source of plant-based protein […]
Beef Salpicón is a traditional Honduran dish that is both delicious and very easy to make. Given that the recipe doesn’t require any additional fats or oils, the dish is low in fat — although not necessarily low in calories — compared to similar dishes containing meat. Make salpicón in […]
Don’t be intimidated by the appearance of huitlacoche! Also known as corn mushroom, corn smut or Mexican truffle, huitlacoche is a fungus that grows on corn. At first sight, it may not look appealing to eat even the adventurous foodie. Its earthy flavor and mushroom-like texture, however, more than make […]
Tapado Costeño Hondureño is so representative of the Honduran cuisine. This rich soup uses a variety of seafood, more preferably, conch, but any white fish will do. Freshly pressed coconut milk gives the best flavor. Canned coconut milk is a good substitute, especially given that fresh coconut milk may be […]
Fall is here! Let’s start enjoying the flavors of warming pumpkin spice drinks, squash, apples, cinnamon, cranberry sauce, creamy and hearty soups, stews and so much more! This soup will satisfy the cravings for fall flavors while at the same time provide excellent nutrition with all goodness in butternut squash […]
Chilly temperature is the perfect excuse to indulge in a rich cup of Mexican hot chocolate. The main difference in champurrado from a traditional hot chocolate is the addition of cinnamon, vanilla and masa mixture that results in an aromatic, thicker, yet delicious hot beverage. For an authentic champurrado, use […]
Pacayas are the flowers of date palms that grow commonly in Guatemala and Salvador, and as an abundant food source are commonly used in the cuisine of these Central American countries. (An interesting side note: Pacaya also happens to be the name of Guatemala’s largest volcano, which erupted last in […]
Mojo Criollo is an “indispensable” garlic sauce used in many Latino kitchens. In Puerto Rico, mojo is commonly used as aliño (marinade) for various cuts of meats, especially pork. In Cuba it’s also served over boiled yuca or any other root vegetables, and also fried mashed plantains, a popular side […]
This succulent fish stew with bacalao, or salted cod, is just perfect to warm up on a chilly day.
I’m Suellen Pineda, a Honduran-born, bilingual Culinary Registered Dietitian Nutritionist with a deep appreciation for real food and ingredients, especially those that reflect one’s culture.
