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01:00AM November 14, 2014 - by: itisclaudio

Bánh Dầy Đậu

(Vietnamese) (0 )

glutinous rice flour with a mung bean crumble.

01:00AM November 12, 2014 - by: itisclaudio

Estofado De Pollo

Chicken Stew

(Peruvian) (0 )

This dish is from French gastronomy, adopted in Peru. Estofado De Pollo is a mixture of vegetables and meat (either chicken or beef), which in a process of slow cooking allows ingredients contribute their substances and juices. --Spanish-- Este plato es proveniente de la gastronomía …

01:00AM November 12, 2014 - by: itisclaudio

Banh Tieu

(Vietnamese) (0 )

fried sweet (a little) puff bread

01:00AM November 12, 2014 - by: itisclaudio

Tropical Fruit Salad

(Vietnamese) (0 )

01:00AM November 11, 2014 - by: foodmaster

Hot And Sour Soup

(Chinese) (0 )

Soup preparation may use chicken or pork broth, or may be meat-free. Common key ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, wood ear, cloud ear fungus, day lily buds, vinegar, egg, corn starch, and white pepper. Other ingredients include button …

01:00AM November 11, 2014 - by: itisclaudio

Beef With Scallions

(Chinese) (0 )

Stir-Fry flank steak with Scallions

01:00AM November 10, 2014 - by: foodmaster

Miso Soup

(Japanese) (0 )

01:00AM November 10, 2014 - by: itisclaudio

Arroz Imperial

(Cuban) (0 )

Arroz Imperial is not served in Cuban homes as often as arroz con pollo, yet it's still a popular meal. It's not clear exactly when and where this casserole originated in Cuba, but it's unique in that cooks typically add a layer of mayo on …

01:00AM November 10, 2014 - by: foodmaster

Maduros

Amarillos

(Cuban) (Dominican) (Puerto Rican) (0 )

Green plantains have long been a staple in most Latino households everywhere from the Caribbean to Latin America. Maduros or Ripe fried plantains can be served as a side dish, such as with fried eggs and ham. The addition of the maduros makes the ordinary …

01:00AM November 10, 2014 - by: foodmaster

Picadillo

picadillo de res

(Cuban) (0 )

Picadillo is a traditional Cuban dish made with ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives and capers. In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, …

01:00AM November 10, 2014 - by: foodmaster

Ropa Vieja

(Cuban) (1 )

Cuban stew, featuring shredded flank steak, tomatoes and olives, can be made up to two days in advance. Ropa vieja is Cuban national dish. Named "old clothes" from its look, the exact origin of this meal is a mystery. A few sites suggest it was …

01:00AM November 10, 2014 - by: itisclaudio

Seaweed Salad

(Japanese) (0 )

This seaweed salad recipe is a healthy Japanese dish. It is sustainable and loaded with nutrients like fiber, vitamins and minerals like iron and magnesium.

01:00AM November 07, 2014 - by: itisclaudio

Tostones

Patacones, Fritos Verdes

(Colombian) (Cuban) (Dominican) (Puerto Rican) (1 )

Tostones, from the Spanish verb tostar which means "to toast"), also known as patacones, (Dominican Republic) and banan peze (Haiti) are fried plantain slices, and are a popular side dish in many Latin American countries. They are known as patacón in Colombian cuisine, Panamanian cuisine, …

01:00AM November 07, 2014 - by: foodmaster

Pernil

Roast Pork Butt, Roasted Pork Shoulder

(Puerto Rican) (0 )

Pernil (pernil asado, pernil al horno, roast pork butt), a slow-roasted marinated pork shoulder, In Puerto Rico the dish is commonly shared during Christmas, typically accompanied by arroz con gandules (rice with pigeon peas). The pork shoulder is used as a whole piece, with skin …

01:00AM November 07, 2014 - by: itisclaudio

Yuca Con Mojo

(Cuban) (1 )

This yuca with Garlic Sauce is a staple of the Cuban cuisine. Made by marinading yuca root (also known as cassava) in garlic, lime, and olive oil. Often, onions are included in the marinade. Also known as one of Cuba's national dishes.

01:00AM November 07, 2014 - by: foodmaster

Congri

Arroz Moro, Moros Y Cristianos

(Cuban) (0 )

Another version of black beans and rice. The only difference is that they are cooked together. Cooked separately they are called “Arroz con Frijoles”

01:00AM November 07, 2014 - by: foodmaster

Pan Con Lechon

Roasted Pork Sandwich

(Cuban) (0 )

01:00AM November 07, 2014 - by: itisclaudio

Cafe Con Leche

(-Latin American-) (0 )

Unlike French cafe au lait, the Peruvian version is made with evaporated milk giving it a creamier, denser flavor and texture. Peruvians sweeten it by adding table sugar.

01:00AM November 06, 2014 - by: foodmaster

Croqueta

Croquette

(Cuban) (0 )

A croquette is a small breadcrumbed fried food roll containing, typically made out of ham or chicken. The croquette is usually shaped into a cylinder and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as …

01:00AM November 05, 2014 - by: foodmaster

Mongolian Beef

(American Chinese) (Chinese) (0 )

Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers (Wikipedia)