Rellenos

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 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

Milhojas

Milhojas, a thousands leaves, are desserts made with puff pastry and filled with velvety and pearly white meringue. It’s a piece of heaven in your mouth. As a young kid I used to look forward to going to my grandpa’s house in El Salvador because he had a small store where he sold groceries, snacks, cheese, … Continue reading Milhojas

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