I close my eyes and take one bite and suddenly I am unstuck in time …
I’m in the heart of the city, which means I get to enjoy something amazing from one of the street vendors.
By “the city,” I mean Havana, 1960.
By “something amazing,” I mean a Cuban Frita.
Small. Sweet, yet spicy. With that crunchy crown of light-as-angel’s-hair shoestring potatoes.
I think they were maybe a nickel apiece.
“Can I have two?” (Not because I was still hungry, but just for the taste.)
Chased by an ice cold Coca-Cola, another special treat.
I am 5 years old once again, shopping with my mother on the boulevard of the most beautiful city in the world.
Oops. I’m sorry. I was gone for a moment there, but I’m back now.

Try this recipe and I’m sure you’ll agree with me that time travel is indeed possible. But I swear, it’s completely impossible to eat just one. =D

Frita Cubana
3 packages dinner rolls
2 cloves garlic
¼ onion
¼ green bell pepper
1 lb. Ground beef
½ lb. Ground pork sausage
½ cup bread crumbs
¼ cup milk
2 Tbsp. Chili sauce (or you can substitute red cocktail sauce)
1 Tbsp. sweet Spanish paprika (pimenton)
2 tsp. Worcestershire sauce
½ tsp. cumin
1 beaten egg
½ tsp. ground black pepper
1 tsp. salt
Vegetable oil for frying
2 large potatoes, peeled and finely grated (yep! Just like you would grate cheese.)
Tomato paste

1) Preheat oven to 300.
2) Slice up the dinner rolls down the middle of the entire pack.

3) Place on a cookie sheet in the oven to warm.
4) In a food processor, using the pulse feature, mix together the garlic, onion and bell pepper until minced.

5) In a large bowl, mix together beef, pork sausage, bread crumbs, milk, chili sauce, paprika, Worcestershire sauce, cumin, beaten egg, pepper and salt.
6) Add the minced garlic, onion and pepper to the meat mixture.
7) Mix everything together by hand, and form meat into golf ball sized patties. Press down and set aside.

For the fried grated potatoes – You can substitute canned shoestring potatoes for these, but those are not to be found in my neighborhood, and besides, homemade grated potatoes are what make these fritas The Real Deal.)
1) Heat up about 2 inches on vegetable oil in a medium skillet over medium high heat.
2) Fry up the potatoes (as many as will fit in one layer) to a golden brown, remove with a slotted spoon or spatula. Drain on paper towels and salt lightly.

Fritas:
1) While the potatoes are frying, coat the bottom of another large skillet with vegetable oil and heat to fry up the patties. Press down with a spatula to flatten. Cook about 3 minutes per side. They should be cooked through, but still juicy.
Assemble the fritas as follows:
1) Remove the dinner rolls from the oven and open.
2) Spread a little tomato paste (that’s right! NOT ketchup) on bottom half of each roll.
3) Place the cooked patty on top.
4) Heap on the fried potatoes – do not skimp here – this is what gives them their crunchy goodness!

5) Close the top and serve – preferably with some plantain or yuca chips and garlic dip.
Makes about 36.

Chase it with an ice cold Coke and just close your eyes. See what I mean?
Now, I DARE you to eat just one.

Is there any food that causes you to Time Travel? Tell me.

(previously posted on Babalú blog)

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Un poquito mas:

1. Se dice “Peet-sah”
2. When it rains…
3. “How’s My Breath?”

Mojito Cake from Que Rica Vida

So, I walked into a liquor store the other day, on a mission to buy booze for a friend’s party. Anything I wanted, she said. She was making a grilled limey pork tenderloin. I walked out with sangria and bottle of ready-made mojitos. (Yes, that may be a Cuban sin to buy pre-mixed mojitos, but whatever…)

Summer: When all I really want is limey flavored everything — everything from salads to batidos to lechon to adult libations. I crave lime just as I crave sticking my toes in the sand, or as is the case most of my Tennessee summers, dunking myself in a cool creek. (It is no wonder one of my favorite retro dance bands is called Lime?)

So, when Que Rica Vida’s new site launched, I took a spin purposely looking for limón recipes. The site caters to Latina moms, and is stocked with recipes and family resources such as health and education. It also boasts affiliation with gigantic star power: Karla Martinez, Dr. Aliza and BabyCenter.

FYI: The General Mills-created site is written in Spanish, and while thanks to Mrs. Arrastia, my grade school and high school task-master Spanish teacher, I can read and write in Spanish, I prefer to read in English.  So, I use the handy Google Chrome “translate this page” button, and it works fabulously. That’s a tip for those among us who can’t habla habla the way abuela wants us to.

Any-guay, this is the heaven I found:

Mojito Cake!

Key Lime cupcakes Beware the translation will tell you “lemon” but the recipe is for limes. In Spanish, limón is used for both green and yellow limes/lemons. You have to state the color: limón verde/limón amarillo.

Grilled corn with chile and lime

Banana lime smoothie

And because, why not? Churros! I’ve never made churros because I thought they only came from greasy Miami walk-up window cafes, but this recipe looks so easy. I may even make a Martha lime glaze for them.

Do you share my love of all things limón?  Got a favorite recipe to share?

Disclaimer: General Mills paid for my trip to Miami to learn first-hand about Que Rica Vida. This post, however, has been written of my own free will and for the love of limes.

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Un poquito mas:

1. Sopa de Platano
2. How to make Marta’s Homemade Churros
3. Crossing Cultures

My dad used to swear by the medicinal properties of garlic.

“Garlic,” he would always say, “is a natural antibiotic.” He usually made this pronouncement as he was pouring olive oil over toasted Cuban bread and spreading garlic over it to make himself a sandwich. Yes, a sandwich. (This is way before it was hip to go to trendy places and dip your focaccia bread in olive oil and balsamic vinegar, but that’s not important right now.)

Just like the Greek father’s obsession with Windex in the film, from which I handily stole the name for my own blog =D, my dad was all about garlic.

Toothache?
High Blood Pressure?
Acne?
Cholesterol problems?
Need to repel some mosquitos?
Trouble with vampires?
Nothing good on TV?

Garlic is the answer to all that ails you …especially if you’re Cuban.

Marta’s Garlicky Chicken
Marinade:
1 large white onion (cut in quarters)
10 (fat!) cloves garlic, mashed with 1 tsp. Salt
½ cup white wine
¼ cup olive oil
2 tsp. Balsamic vinegar
2 ½ lbs. Chicken pieces
Juice of one lime
Black pepper
Ground cumin
Flour (for dusting)
Olive oil

1. In a food processor (or blender) place the onion pieces, about half of the garlicky paste, wine, olive oil, and balsamic vinegar in a blender and grind it up to a coarse mixture.
2. Place chicken pieces in a large freezer ziplock bag and pour in the marinade. Refrigerate for a couple of hours.
3.  Preheat your oven to 375° F.
4. Drain the marinade from the chicken and pat dry.
5.  Rub the chicken on all sides with the rest of the mashed garlic/salt mixture.
6. Sprinkle the chicken with lime juice, black pepper, and cumin on both sides.
7. Dust the chicken lightly with flour.

8. In a large frying pan, heat the olive oil (twice around the pan) and brown the chicken pieces quickly on both sides.
9. Place chicken pieces in a roasting pan, skin side up.
10. Cook about 45 minutes, or until juices run clear.

(Be sure have some Altoids handy before you try this at home, boys and girls. =D)

*previously posted on Babalú blog.

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Un poquito mas:

1. Made to Order
2. Menu Monday – Let’s barbecue!
3. Mami and Me

So there I was, cooking Cuban food and minding my own business, when I received an email from the lovely folks at Kikkoman. Yes, you know them best as the Japanese soy sauce people.

They were inviting me to try some of their products. Really? You know I’m a Cuban cook, right? (I was intrigued, but not convinced.)

Ponzu, which they explained was a classic Japanese condiment with a zesty lime flavor, could be used beautifully in some Latin dishes. Very interesting, I said, but I still wasn’t sure it was going to be a good fit.

In fact, they offered to send me some of this magical Latin-tasting-but-still-Japanese Ponzu for me to try for myself. I considered it, but with some reservations. Japanese sauce? Me?

Finally they said…

If you’re interested, we can provide everything you need to stage your very own ¡Kikko de Mayo Fiesta! including:

• $25 AMEX for all of your ingredients!
• Kikkoman Lime Ponzu – the star of the celebration
• Assortment of Kikkoman’s special sauces and product

Me: Did you just say, “Kikko de Mayo?” I. LOVE. THAT. Count me in!

So they sent me a giant box full of Kikkoman goodies and I proceeded to make some fabulous carne asada marinaded in lime, garlic and my new best friend, Ponzu. =D

Lime and Ponzu Carne Asada

INGREDIENTS:
1 cup Kikkoman Lime Ponzu
1/4 cup lime juice (I squeezed 2 fresh limes)
4 garlic cloves, crushed
2 lbs. flank or skirt steak

1) In medium bowl, whisk ponzu, lime juice and garlic.
2) Pour over steak and marinate overnight.
3) Remove steak from marinade; pat dry.
4) Grill or broil to desired temperature.

I added sauteed onions & peppers.

And some flour tortillas that I heated straight over the burner on the stove. (The trick is to gingerly hold by the edges and keep flipping until the tortilla just barely starts to get toasty.)

And I served the whole amazing thing with some avocado and Spanish rice.

It was amazingly easy and delicious. You may now refer to me as the Queen of Ponzu (I think it has a nice ring to it) Thanks, Kikkoman!

I am sooo excited to be celebrating “Kikko de Mayo” now. (I still think that’s Genius.)

The Kikkoman people have generously offered to send out two “Kikko de Mayo Fiesta” gift packs which include all the same cool products they sent me, including a $25 AMEX gift card.

How cool is this??

If you’d like to be entered in the drawing, just go to my blog, My big, fat, Cuban family and leave a comment on the “I think I’m turning Japanese” post there.

Not only am I going to use this Magical Lime Ponzu on pretty much everything I cook now (because I can tend to get a little obsessive, and plus they sent me a boatload of it),  I am sooo going to try making croquetas with those beautiful Japanese breadcrumbs. ;-)

“I’m turning Japanese… I think I’m turning Japanese… I really think so…” -The Vapors

(cross-posted at MBFCF)

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Un poquito mas:

1. Menu Monday – Let’s barbecue!
2. When it rains…
3. Sopa de Platano

Yesterday here in Southern California we had an earthquake. They happen here randomly and without any advance notice. Still, I’m not used to them at all.

In fact, to be honest, I don’t think I’ll ever be used to having the earth tremble and having to sit impotently until it’s all over.

And this earthquake was a long one! And strong! 7.2 on the Richter Scale. It lasted almost a full minute. There was no damage. No dishes were shattered or lives threatened. It was just supremely unpleasant.

So here it is the day after, and I’m still feeling unsettled and bothered by every creak in our house and jumping every time a truck rolls by.

I guess every state has some kind of weather or drawback, so I’m not likely to move anytime soon. So, because I am committed to staying in California, I guess shaking will always be a part of my life.

But if it has to be a shake, make mine Salted Caramel. =D

Here’s the recipe….

Salted Caramel Milkshake

• 1 pint vanilla ice cream
• 1/4 cup caramel sauce (Sure, you can call it “caramel sauce.” But I like to call it by its real name: Dulce de Leche.)
• 1/2 cup milk
• 1 tbsp. salt

Combine all ingredients in a blender:

Add the caramel sauce:

Divide into two glasses and top with whipped cream. It just doesn’t get any better than this…

I’m okay now. Really I am. But I hear that Tennessee is nice this time of year….

Recipe courtesy of the gracious folks over at got milk?

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Un poquito mas:

1. How to Show Everyone What Great Taste You Have
2. A Match Made in Heaven = Flan + Cake
3. How sweet it is

(If you are an RSS or email subscriber, click the headline link to see the post video)

(Video courtesy of the fabulous chef, Juan Montalvo from The Hungry Cuban.)

When my father was visiting last month, he made Camarones Enchilados — or Shrimp Creole — a couple of times. It’s a staple dish he makes and the only problem is he sometimes doesn’t make enough. It is delicious and to my ridiculousness, I haven’t watched him make it. Ever.

So, I saw the recipe — a worn piece of paper — as he pulled it from his shirt pocket and asked him for a copy.

“OK, copy it and then let me tell you how I change it,” he said.
As he went ingredient by ingredient, he pretty much changes the whole thing.

On the day he left my house in Tennessee, he left the ingredients ready and chopped in the fridge for me. So, armed with his recipe and my kitchen whizziness, I went for it.

And of course, it tasted nothing like my dad’s. My husband, a big fan of Papi’s shrimp, gave his feedback and ate them anyway. Maybe I put in too much tomato juice because my sauce was more watery than my dad’s, which is fragrant and thick and memorable.

Below is a copy of his recipe, plus some links to other Camarones Enchilados recipes around the web. And, hey, enchilado is not enchiladas, OK?

Hungry Sofia
Best Cuban Recipes
Gourmet Betty

Papi’s Enchilados, which is similar to the recipe I have in my copy of Cuban Cookbook by Cuban food Goddess Nitza Villapol.

2 pounds shrimp
some olive oil
1 onion, finely chopped
3 dientes of garlic
1 large green pepper
small can of V8 veggie juice instead of tomato sauce.
white cooking wine
1/2 cup of parsley
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon Worcestershire sauce

Saute the onion, garlic and green peppers in the oil, then add the tomato juice, white wine, vinegar salt, parsley, Worcestershire and lastly add the shrimp. Don’t overcook them.

Serve with fluffy white rice.

Do you have an enchilados recipe? I want to serve this at our next dinner party.

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Un poquito mas:

1. Shrimp and Cotija Enchiladas
2. When it rains…
3. Se dice “Peet-sah”

By Tessa Lemos

Lent is a period of reflection, sacrifice and getting closer to God. Like all other seasons, food is part of the mix. Over the years, to me, it has meant giving up some foods or fasting, but one food tradition has remained — one I can remember back to childhood: the indulgence of making capirotada, a delicious Mexican bread pudding.

Besides satisfying my sweet tooth, I loved working in the kitchen with my mother. She would bring out the simple, inexpensive ingredients and combine them in a way that always brought a smile to my face.

As a child, I loved the smell of the canela simmering on the stove and making a dark, simple syrup as the raisins plumped and danced around the cinnamon sticks floating in the pot. I’d stand above the pot inhaling the sweet steam.

To move me away from the oven, Mom would set up the toaster and give me a loaf of white bread to toast while the canela simmered and as she sliced the cheddar cheese — or in some instances, Velveeta. Once I finished toasting, I filled a plastick bag with walnuts and crushed them with Mom’s rolling pin. Each of the ingredients was placed in separate dishes before us so we could begin the layering process.

Together, we always made our layered dessert in a large Corningware dish. First, I lined the dish with a layer of toast. Then mom, added a layer of cheddar cheese. Next, I sprinkled the crushed walnuts. To complete the last layer, Mom ladled the raisins soaked in canela along with plenty of the syrup to cover all of the bread with the liquid.

We repeated this process until the dish was full or we ran out of ingredients. Our final step was to pour more of the canela syrup over the dish. We baked the covered capirotada for half an hour, mas o menos, at 350 degrees. While the bread was puffing and the cheese was melting, Mom would put on another pot of canela for us to drink when it was time to serve the capirotada.

As a parent, I look forward to this break in the season when I get to indulge and play with my kids in the kitchen. I hope someday they will look back on this time with sweet memories too.

***

For more on capirotada visit these links at What’s Cooking; Matt Bites; and Sunmaid raisins.

Do you have a favorite capirotada recipe or memory to share?

Tessa Lemos Del Pino is a Chicana who grew up in the Pacific Northwest. She is a lawyer by training, executive administrator by profession, and organizer by habit. She and her beautiful family live in Nashville, TN.

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Un poquito mas:

1. How sweet it is
2. A Slice of Heaven
3. Simple Logic

Because I’m a blogger (here at TikiTiki, at Babalú Blog and over at My big, fat, Cuban family) I get asked by advertisers to consider hawking their product. They know that Hispanics make up the largest growing segment of the population and it seems they are anxious to market to that demographic.

In my opinion, (I have no statistics, this is completely a personal opinion) the piece of the puzzle that they seem to be missing altogether is that although many of us are indeed of Hispanic descent, we also live and work and play and raise families much like our fully American neighbors. In fact, both my cohort, Carrie Ferguson-Weir and I, Marta Darby, sport very Anglo last names.

We are just as likely to cook up some Ropa Vieja for dinner, as we are to order a pizza from a local restaurant. (But, seriously, if you’re craving pizza, you should really try my recipe for a Homemade Cuban Pizza. I’m just sayin.’)

We carpool to play dates and soccer practices. We play salsa music in the car on the way there. In other words, we are “straddling the cultural fence.” =D

I’m currently enamored with Food Network cooking diva, Ingrid Hoffman of Simply Delicioso.  She has a wonderful cookbook with the same name. I enjoy her mostly because I feel like I can relate to her. A beautiful Columbian-American with a very Anglo name. She beautifully pulls together simple recipes with the familiar flavors of our  “cultural demographic.”

Because it’s Monday and I like to post recipes for you, here’s Ingrid’s recipe for Limón Chicken, (directly from the Food Network page) which is absolutely fabulous.

Limón Chicken

• 4 boneless, skinless chicken breasts halves
• Salt and pepper
• 1/3 cup vegetable oil
• 1 teaspoon minced garlic
• 2 pounds yellow onions, halved and sliced
• 3 tablespoons yellow Peruvian chile or aji amarillo paste (or diced green chiles)
• 1 cup freshly squeezed lemon juice, about 5 to 6 lemons

1. Season both sides of the chicken liberally with salt and pepper.
2. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side.
3. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes.
4. Season with salt and pepper, stir in the yellow chile and return the chicken to the pan.
5. Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through.
6. Add the lemon juice and cook another 10 minutes, to allow flavors to meld.

Serves 6.

Now that you have a recipe to enjoy, let’s get the TikiTiki started with these questions:

Do you live your lives straddling both cultures, as it were? Or do you tend to live a more “Americanized” lifestyle? Or, like Carrie and me, do you just have a very Anglo last name?

Tell me. I want to know.

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Un poquito mas:

1. Se dice “Peet-sah”
2. Mami and Me
3. Made to Order

Is there anything better than chocolate?

I have a love/hate relationship with chocolate.

I love ANYTHING made with it. I hate that I have no willpower when it comes to just about any chocolatey gooey confection.

I can walk past just about any dessert. I can take or leave a fruit pie. But if there’s chocolate involved I may or may not have been known to knock over small children to get (mine!) my fair share.

Today I have a recipe that is the quintessential chocolate-lovers dessert.

But be warned. This is a relationship that is not to be entered into lightly. In fact, there’s nothing “light” about it.

Besos!

Chocolatón

6 eggs (separate whites and yolks)
1 12 oz. Pkg. Nestlé’s semi-sweet chocolate chips (reserve a few for topping)
2 sticks butter
3/4 cup sugar
1 tsp. Vanilla

1. Melt the butter and chocolate chips together. This can be done on top of the stove in a double boiler, or in a microwave oven for about 1 1/2 minutes.
2. Stir the melted chocolate and melted butter together until smooth.
3. Whip the egg whites into a fluffy meringue.

4. When the meringue starts to peak, add the sugar, bit by bit.
5. Fold in the egg yolks.
6. Add the (warm) chocolate mixture and the vanilla to the meringue.

7. Gently blend together until it is completely mixed.

8. Pour into a serving bowl or individual cups.
9. Chill for at least an hour before serving.
10. Decorate with chocolate chips.

Do you love chocolate as much as I do?

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Un poquito mas:

1. A Slice of Heaven
2. For the Love of Guava
3. Salud!

I sometimes wonder what I would do if I didn’t have my mom.

It’s not so much that I need her in that everyday sense anymore. It’s just that she supplies so much fodder for my blog! I’m being completely honest here. (I know. Shallow.)

There are some things, of course, that I don’t write about, because I do love and honor her. But there are other times where it’s just too tempting….

Take, for example, the latest episode, which we’ll call, “You Can’t Make Soup.”

So, my mom was staying with us for a weekend. This happens at least once a month. And she is unquestionably an Opinionated Cuban Mother. (As am I, but that’s not important right now.)

Oh, and did I mention that she’ll be 96 in  a few weeks?

Okay, so, we have my mom staying with us and it’s cold out and she kept saying this would be perfect weather to make chicken soup. Actually, she had no intention of making soup, she was hinting LOUDLY as only Cuban mothers can, that what she really wanted was for me to make the chicken soup.

Okay, so I love homemade chicken soup, too.

Let me clarify, I love MY homemade chicken soup, so I decided to go ahead and make it. I hauled her with me to the store to get the ingredients. (I know, “hauled” is a loaded word, but if you’ve ever traveled anywhere with a nonagenarian, even to the grocery store, you understand what I’m talking about.) In fact, the grocery store trip is another great Mami & me story, but I digress….

We get home and I park her in a chair at the kitchen table so she can keep me company (or so I thought) while I cooked. She was watching intently as I laid out the ingredients. “You’re not going to use cilantro in the soup, are you? I hate cilantro.”

With as much patience as I could muster, I explained the lovely qualities of good cilantro and that once you cook it, it loses it’s bite, but the flavor remains. She wasn’t believing me, and the cilantro went in after a lot of “harrumphing.” She concedes that her grandmother also used cilantro, but still…

“That’s too much cumin!” Nobody likes that much cumin!” I decided to take my chances with the cilantro and cumin. (But, to my credit I did manage to feel a little guilty.)

“Who adds yuca to a soup?” Obviously I do, but I decided to ignore the thinly veiled criticism and add the yuca anyway. It adds such a nice texture…oh, never mind.

When I added the ripe plantains, (Did I say you could watch me cook? Or make noise about everything I put into the pot? Don’t answer that! *sigh*) she made loud (loud!) disapproving noises. The plantains should be green and a little salty, she argued. I’m sure this scene has been played out between countless Cuban mothers and daughters many times.

Again, I took the high road and chose to let the final product become my personal defense.

I endured her criticism on through, “Are you washing the chicken now?”

“No… well, yes. I’m just cooling it so I can handle it.” All the way to “Lemon juice?” That doesn’t go into chicken soup! Everyone knows that!”

Apparently, I don’t know things that everyone else seems to know. (Yes, that was sarcastic. Shut up.)

But…I do know how to make a mean Cuban-style chicken soup.

She sacrificially tasted my soup…

“This is the best, most amazing chicken soup I’ve ever had!” I realized that that was as much of an apology as I was getting. I wondered if she just felt bad and was now trying to be polite.

Then she asked for seconds, which is when I knew I had truly won.

Cuban-style Chicken Soup

1 bunch green onions, chopped up
1 small bunch of cilantro, chopped up into small bits (unless you love cilantro, go mellow on this, but don’t skip it.)
1 Tbsp. cumin
3 Tbsp. olive oil ( for sautéing)
3 Tbsp. white flour
8 cups of chicken stock (2- 32 oz. containers)

8 chicken thighs (keep the skin and bones on for now, they add to the flavor)
1 yuca peeled and cut into 1 inch cubes (I use frozen)
2 red potatoes, unpeeled, cut into cubes
2 ripe, cooked plantains (I use frozen – these add a surprising sweetness), sliced into rounds
6 oz. super thin fideo noodles. (again, go mellow on the noodles as they can easily take over the entire dish)

1/2 cup fresh lemon juice
Sea salt and black pepper to taste

1. Sauté the green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour.

Keep whisking to avoid lumps. (When the cilantro cooks, it looses it’s bite and leaves an incredible flavor. Don’t skip the cilantro!)

2. Immediately add 1 cup chicken stock, and continue to whisk until well blended.

3. Remove this mixture from the pot into a bowl and set aside.

4. Place chicken thighs and remaining chicken stock in an 8 quart stockpot.
Bring to a boil.

5. Reduce heat to low, cover and simmer for about 20 minutes.

6. Add the yuca, potatoes, and plantains.

7. Simmer for another 40 minutes, or until vegetables are tender.

8. Remove the chicken thighs from the soup and run under cold water in a colander to cool.

9. Skin and debone the soft chicken, manually shredding it into bite-size pieces.

10. Return the chicken to the chicken stock-onion-cilantro mixture.

11. Add the chicken-chicken stock-onion-cilantro mixture to the soup.

12. Stir in the fresh lemon juice and the noodles.

13. Continue cooking for at least 8 to 10 more minutes or until noodles are soft.

14. Add sea salt and pepper to taste.

It turns out that chicken soup is very soothing to the nerves. Who knew?

Buen Provecho!

(Recipe previously posted on Babalú blog.)

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Un poquito mas:

1. Tortilla Soup a la Latina
2. Sopa de Platano
3. Made to Order