As promised, here is chef George Durán’s recipe for guacamole with grilled pineapple. Chef George made this guacamole in the PAM cooking spray’s demonstration I attended a few weeks ago. I love it because I love grilled fruit and particularly pineapple, and also because the fruit gives guacamole a lighter consistency. I hope you like it.
Saturday, April 18, 2015
Wednesday, April 15, 2015
This is a sponsored post by Herdez®. Thank you for supporting the companies that Savoir Faire collaborates with, which allows me to keep creating fun, flavorful and colorful recipes. Please click on the links on this post.Eight years ago, when I moved to Southern California, I incorporated salsa casera to my family's diet. Living less than two hours from the Tijuana border, it was almost impossible not to succumb to the temptations of Mexican cuisine.
At that time, salsa casera Herdez was not lacking in my kitchen: to either eat with tortilla chips or raw vegetables, as an ingredient for guacamole or as garnish for quesadillas...
Blessed with a prolific kitchen garden, which in the summer of 2010 gave me a harvest of 385 pounds of tomatoes, I had no choice but to copycat Herdez to make and can my own homemade salsa.
I must confess that I did it for several years. Even here in Miami, I managed to keep making my homemade salsa: with ripe tomatoes, onions, the exact touch of hot jalapeño, the perfect lime juice acidity and the characteristic cilantro flavor.
Now that my kids are growing (Andrés Ignacio is 13 and Tomás Eugenio is 11) and I’m working almost full time, I find myself with less and less time to cook from scratch on a daily basis.
So guess what: I've fallen back into the temptation of Herdez. Of course, we eat it with tortillas and add it to guacamole. But I also use it as a main ingredient, as I did with this mango and cilantro salsa.
It’s salsa but it’s a salad too. I like to eat it with blue corn tortilla chips and sometimes I serve it on mini tostón (fried green plantain) baskets.
The best part is that it’s super easy to make and combines well mango, one of my favorite fruit, with cilantro, one of my favorite herbs.
It is perfect for the upcoming Día del Niño that is celebrated in Mexico on April 30, and also for the Cinco de Mayo gathering, and any friend and family reunion now that grilling season is right around the corner. For more recipes like this, please click here.
Since Día del Niño celebrates the inner child in all of us, have fun sharing your selfies and participating in the Herdez draw #ThrowBackThursday here. I hope you fall in love with my recipe and then come back for more fun, easy to make, flavorful and colorful recipes too!
Mango and Cilantro Salsa | Ingredients for 2 cups
1 cup of mango, peeled and cut into 1/3 inch cubes
1 cup salsa casera HERDEZ®
¾ cup chopped cilantro leaves
In a bowl mix all the ingredients.
Refrigerate until ready to serve.
To print the recipe, click here.
Friday, April 10, 2015
I was born and raised in Caracas, where the influence of Spanish cuisine, especially Galician, Basque and Catalan, was a constant. So, for me sangría (literally bleeding) or zurra, as they call it in Ciudad Real and Toledo, in Castile-La Mancha, was always red, as indicated by its name... until I moved to Miami.
Wednesday, April 8, 2015
I am not sure if it’s what they teach them at school or what. But the truth is that every time I give my oldest son (Andrés Ignacio, now he’s 13 and is taller than me) something to eat, he invariably ends up asking me if what he ate is "healthy".