Rellenos are stuffed vegetables dipped in egg batter, fried, then cooked in a light tomato sauce. Salvadorians make rellenos out of any vegetable like green beans, potatoes, squash, peppers, etc. They are so good, and often stuffed with cheese or meat. The tomatoey sauce pairs perfectly with rice. Here is a recipe for two types… Continue reading Rellenos


Pollo en Achiote

pollo al achiote

Pollo en achiote is a simple, yet exotic chicken dish. You need a banana leaf to cook it. Banana leaves are not strong tasting. You don't eat the actual leaves. We use them to wrap tamales for example. The flavor seeps into the food without overpowering it. Many Latino markets sell banana leaves for tamales, but I was… Continue reading Pollo en Achiote

Pollo en Alguashte or Chicken in Pumpkin Seed Sauce

Pollo en Alguashte

by Eugenia Munguía-George   Ingredients: 4-6 pieces of chicken (thighs, legs, etc) 1/4 cup flour 3 tablespoons oil (or enough to coat the pan) 1/2 onion, roughly chopped 1/2 bell pepper, roughly chopped 1 cup white wine 1 bay leaf 1/4 teaspoon saffron (optional) 2 egg yolks from hard boiled eggs 1 garlic clove 3… Continue reading Pollo en Alguashte or Chicken in Pumpkin Seed Sauce

Pumpkin Seed Powder

pumpkin seed powder

Pumpkins and squash were the earliest known main staple foods of the Mesoamerican region, even before corn and beans were domesticated. From Mesoamerica, the pumpkin species spread all over North and South America. The natives peoples of these regions were resourceful and creative, using every part of the vegetable. Today, pumpkin and squash appear in… Continue reading Pumpkin Seed Powder

Atol de Elote

Corn is such a vital crop. From cornflakes to fuel, corn has many uses and it is definitely a staple crop in America and the world. We can thank the early pre-Columbian civilizations of Mesoamerica for domesticating this humble, yet versatile grain. This is the reason why corn is the main ingredient in the cuisine… Continue reading Atol de Elote