Vanessa's Flan Cubano

A Latina Never Forgets…her First Flan

It could be argued, I did not fully embrace my Cuban-American identity until I made my first flan.

I was around 28, un poco vieja for a Cuban kid from Miami to be making a first flan. Pero, I had been afraid of failing. It looked so hard to make…and so easy to just buy.

Pero, in Nashville, back then, I couldn’t just buy flan. Plus, it was a shame that my gringo husband made an awesome flan.

Que pena!

And so, I dove in.

The hardest part was making the caramel. I failed so often. For reasons still unknown to me, the sugar and water combo failed to caramelize. I stood at my stove stirring and stirring and stirring and all I usually got was a bubbling, clear liquid so hot I feared losing skin if I touched it.

Or, the caramel burned.

Que peste!

I don’t stir it much anymore and at last, I know just when to remove it from the stove.

But, for years, I faked caramel by layering brown sugar in the pan before pouring in the egg and milks mixture. A cheat taught to me by Oscar, my genius partner at Los Pollitos Dicen.

Those first flans were made with fear, but they were delicious, even if they were not truly authentic. Now, around here, I am famous for my traditional Cuban flan. Oh yes, I am.

Do You Remember Your First Flan?

I asked other Latina friends about their first flans, and got a fabulous variety of answers, plus some recipes to make awesome desserts.

So, grab a cafecito because, aqui vamos.

My First Flan

Flan y Cubanas. We go together like el gordo and cake. My childhood was no different, especially during the holidays. We’d feast, talk and when it was time for desert, an elderly women would retreat to the kitchen and emerge with the most glorious vision to be seen: flan! That golden custard, smooth as a baby’s bottom and without even a single crack, was the evening’s trophy. But how were these mysterious creations made? From what I can tell, you just opened the frig and there they were! There was no slaving over the stove top, chopping countless ingredients. So, this year, when it was time to host my very first Noche Buena, I decided to figure out the mystery. I finally made my first flan.

Even if I did cheat with a box of Goya, I was proud to be Cubana while watching my family devour the rookie flan. But the creme de la crepe came when that wiggly little thing successfully plopped itself, in one piece, onto the serving platter. What a glorious feeling!

As I whispered to all my Cuban ancestors, delicately tapping the bottom of my baking dish, I held my breathe as I revealed one solid piece of custard. I am officially a bonafide Cubana!

Flan y Cubanas and me. We just go together.

Vanessa of De Su Mama

I Only Eat My Own Flan

“I never liked Flan until I made it myself. OMG! It’s so good. But I only eat it when I make it because I find that many people make it to “eggy” or to “Jello-y.” Does that make sense? I posted my first & only Flan recipe back in 2009. It’s rich and creamy.

Lisa Perez of New York Chica

Once Fearful of Burning the Sugar

I was always afraid to make flan because I would burn the sugar or not get it right at all… till Daisy Martinez showed me. I was so afraid when I tried it at home by myself for Thanksgiving in 2011 but I got it right! I was SO proud of myself. My family nom nom’d it all up.

Rachel White of Digital Latina.

Caramel on the Floor

The first time I made Roxana´s MIL flan de queso it came out perfect. The second time I was a bit too confident and the caramel-making process became a disaster. I have no idea what I did, but all I remember is it all fell onto my kitchen floor and I spent the next hours scraping caramel off the floor!

Ana Flores of Spanglish Baby

Flan is Good for the Ego

I made my first flan at 10 or 11-years-old. I thought it was dead easy because all the ingredients went into the blender and then into the baking pan.
My mother helped with the caramel and the water bath, though, and the flan was a huge success. From that day on, I am convinced that everything I cook is a hit…lol… It was good for my young ego.

Morena Cuadra of Peru Delights

Gave Up On First Flan

My first flan was Christmas Eve 2001. I remember it clearly because the whole evening was a disaster. The water bath was too high and started boiling and spilling all over the oven. When I tried to pull it out of the oven I burned myself. I ended up leaving the flan on the stove – I gave up on it, because we were late for the late night Christmas Eve church service.

We arrived at church, only to have my younger son, (then not even 2-months-old), projectile vomit all over the row of nicely dressed people in front of us during the very beautiful candlelight service. We left early, obviously, but the baby continued to get sick all over the car and wouldn’t stop.

We spent the rest of Christmas Eve and Christmas Day at the hospital. (My parents picked up our older son and took him to their house. He cried, worried Santa wouldn’t know where to bring his gifts.) The baby was okay in the end – a healthy 10-year-old today, but because of everything that transpired that evening, I’ll never forget my first flan.

Tracy López of Latinaish

Cheater’s Flan

My First Flan was courtesy of my lying, cheating boyfriend at Yale. Called Cheater’s Flan. The relationship didn’t last but the flan did and over the years, I baked the cheater out of it, making it my signature dish!

Viviana of The Wise Latina Club

Sometimes, You Use Box Flan

I think I used the Goya box too – maybe? But there were eggs, something about whisking, and I burned the sugar… I don’t even remember. Then there was some upsidedown-ness I had to do… gosh it was like 100 years ago. It was during my dessert-phase.

Li of Her Deep Thoughts

Maybe It’s Photoshop?

I recently made my first flan (intento de quesillo) and though it came out looking good – caramel making was a disaster. When I told my 80-year-old grandmother about it she laughed. I showed her a picture and told her “But look how good it came out!” she said: “That’s probably photoshop!” PLOP!

Helena of Pink Guayoyo

First Flan: What’s the Worst that Can Happen?

Success!

To be honest I had never even made a flan before and always left the flan making to my sister. But being that I had some pumpkin puree leftover I figured why not. It’s only a few ingredients and what’s the worst that can happen?

Yvette Marquez-Sharpnack of Muy Bueno Cookbook on her Tres Leches Pumpkin Flan

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Un poquito mas:

1. A Match Made in Heaven = Flan + Cake
2. Café Flan Recipe
3. Dulce de Leche de Tia

Making Flan Caramel

By Bren Herrera

Okay, chicas and fellas (those gutsy enough to explore beyond grilled cheese and eggs), making flan is not rocket science.

It is, however, an art and one that requires a certain level of technique.

I’ve been toying, for lack of a better word, with making flan for over 15 years and I’m still always learning something new. That’s really only because I love thinking outside the box and find a need to create mucho sabores. The classic vanilla flan is extraordinary and I’d say the most popular one, but why stop there!? It’s such a decadent, rich and creamy postre that deserves sitting on a pretty pedestal of colorful and aromatic flavors.

You can see more of all those luscious flan creations here. For now, the one trick to making a superb flan is the caramelo. I hear a lot of grunts and
frustrated home bakers when they’ve either burned their sugar or didn’t get the right color.

Tips for Making Flan Caramel

1. Know that the amount of sugar you are working with will depend on the size of flan you’re making. Start with 3/4 cup of granulated sugar for an 8-inch flan mold.
2. Use the mold that you’re baking the flan in. This will eliminate transferring the caramel and will minimize wasting some good, good, stuff.
3. When caramelizing sugar, make sure to constantly stir with a wooden spoon, so as to prevent clumping and burning!
4. If using a gas stove, keep your heat at medium temperature but continue to stir until sugar has melted down to a liquid. Gas stoves will liquify quicker. If using an electric stovetop, keep temperature at medium to high, continuing to stir until it has completely liquified and you’ve achieved a lovely cognac color.

Y ahi! You should have a perfect caramel to coat your flan mold.

Flanboyant Eats Flan Recipes

Earl Grey Flan by Bren Herrera

Try these recipes from my blog, Flanboyant Eats, and let me know how you do.

• Cinnamon Creme Flan, a delicious combination of creme cheese, cinnamon and dark Jamaican rum.
• Goat Cheese Flan with Brandy Reduction Sauce, the reduction is made with French Brandy and apple cranberry juice.
• 9 Spice Rum and Ginger Flan, a sexyt flan for two recipe to make for a sweetheart, or for just for you, of course.

Bren Herrera is a professional singer/songwriter, classically trained cellist, self-taught chef and published writer. The Cuban-born Herrera, who lives in Atlanta, writes the food blog, Flanboyant Eats, and the fashion site, B So Chic!

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Un poquito mas:

1. Café Flan Recipe
2. A Match Made in Heaven = Flan + Cake
3. Dulce de Leche de Tia

Dulce de Leche Cheerios Snack Bars

Dulce de leche, a staple deliciousness in the Latin American diet, is not a well-kept secret anymore.

For goodness sakes, it is as main stream as salsa. It’s everywhere.

The latest evidence: Cheerios, a cereal as American as apple pie, has introduced a bright box of dulce de leche flavored toasted oaties.

This news is kind of bigger than when Starbucks introduced the dulce de leche latte; bigger than Haagen Daz and its yummy dulce de leche caramel ice cream; and way bigger than dulce de leche Pop Tarts. But, maybe not bigger than the iconic Girl Scouts adding dulce de leche cookies.

The CEO of General Mills, which makes Cheerios, said in a conference call last month: “This caramel-flavored cereal features a taste profile that’s popular with Hispanic consumers, but we think it will have broad appeal.”

So you see, dulce de leche: It’s not just for Latinos anymore.

So, what to do with a whole box of dulce de leche Cheerios — which we know you’re going to buy just to try and see if they’re as good as you hope? Well, make desserts and treats, claro.

Reprinted here, with permission from Betty Crocker’s people, are two recipes that use dulce de leche Cheerios as a main ingredient.

And if you have to ask: What is dulce de leche? Well, dear, it is something way better than any caramel you’ve ever had. Ever.

Dulce de Leche No Bake Snack Bars

Ingredients

• 4 cups Dulce de Leche Cheerios cereal
• ½ cup dried banana chips
• ½ cup roasted whole almonds
• ½ cup roasted salted hulled pumpkin seeds (pepitas)
• ½ cup sweetened dried cranberries

Syrup

• ½ cup packed light brown sugar
• ¼ cup honey
• 1 tablespoon butter
• ¼ teaspoon salt

Spray 13 x 9-inch pan with cooking spray. In large bowl, mix cereal, banana chips, almonds, pepitas and cranberries; set aside.

In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until butter is melted and sugar is dissolved. Pour over cereal mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.

Makes 15 bars

Each bar has 160 calories; 45 of which are from fat. Total fat is 5g; 1.5 g from saturated fat and no trans fats.

Dulce de Leche Cheesecake

Dulce de Leche No-Bake Cheese Cake

Crust

• 2 cups Dulce de Leche Cheerios cereal
• ⅓ cup butter, melted

Topping

• 1 pint (2 cups) whole fresh strawberries, thinly sliced
• ¼ cup sugar, optional

Cheesecake

• 1 package (8 oz) cream cheese, softened
• 1 container (8 oz) frozen whipped topping (thawed)
• ½ cup sour cream
• ¼ teaspoon vanilla

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

In 1-gallon resealable food-storage plastic bag, place cereal and finely crush with a rolling pin. In small bowl, stir crushed cereal and melted butter until well mixed. Press crust firmly and evenly in bottom and 1 inch up side of pie plate. Bake 9 minutes; cool 20 minutes.

In medium bowl, stir topping ingredients until well mixed; let stand while making the cheesecake so strawberries will become juicy. In separate medium bowl, beat all cheesecake ingredients with an electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes.

To serve, spoon topping over cheesecake slices. Cover and refrigerate any leftovers.

Makes 8 servings

1 serving contains 320 calories; 230 of which are from fat. Total fat is 26g; 16g of which are saturated fats and ½ g trans fat.

Recipes and photos from Betty Crocker. Used by permission.

How to Make Dulce de Leche

And, because we’re big into dulce de leche over here at the Tiki Tiki, be sure to check out our recipe for making your own dulce de leche using sweetened condensed milk.

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Un poquito mas:

1. Dulce de Leche de Tia
2. Dulce de Leche – How Sweet It Is
3. Que Rica Vida – Dulce de Leche Crepes

I am not a complicated girl.

I like simple recipes that don’t require a lot of chopping, dishes that don’t ruin if they sit a little too long, and food served right out of the pot.

So, my Thanksgiving is pretty relaxed. My table is beautiful — thanks to a crazy splurge at Williams-Sonoma one year — pero, other than setting out flowers and some special dishes, I don’t sweat it too much. It’s about the people, not the platters.

My taste of home menu usually is the same: Guava-glazed turkey, sauteed green beans, roasted acorn squash with cranberries and walnuts and a simple salad. Dessert is pumpkin flan with gingersnap crust y un cafecito.

I am toying with adding a roasted Brussels sprouts with carmelized onion and bacon. Yes, bacon. Something I usually don’t eat. Pero, oy, I like this dish. And, if my husband wants it, he makes dressing from his childhood, pero no siempre.

It’s all “a little different” from the Thanksgiving dinners of my childhood — where there always was black beans, lots of cousins and turron — and while I long, this sort of menu suits me, makes me happy.

If you are looking for new Thanksgiving turkey recipes and inspiration for your own delicious Thanksgiving, here is a Latin-flavored round-up para ti.

Thanksgiving Stories

A funny post about “El Mish Mash That is Our Thanksgiving” — a look at our multicultural Thanksgiving Table, and recipe links.

Nostalgia, Thanksgiving and Pork Tamales.

Thanksgiving in Hialeah.

Thanksgiving Recipe Collections

Epicurious Complete Thanksgiving Guide. Seriously, lo tiene todo.

Free Cookbook via PDF download by Martha Stewart and other chefs, offered by SiriusXM

iVillage Latino Thanksgiving recipe collection from celebrity cooks like Daisy Martinez, Bobby Flay and Ingrid Hoffman. Recipes include Cranberry Passion Fruit Sauce, Chile-Fruit Mole, Pumkin Empanadas and Butternut Tamales with Chipotle Chicken.

Mexican-Inspired Thanksgiving Menu by Muy Bueno Cookbook.

Latin-style Thanksgiving round-up and recipes over at Fox News Latino, complied by Tracy Lopez.

Thanksgiving Recipes a lo Latin

Turkey Mole over at Tech.Food.Life.

Roasted Turkey by Goya, with adobo, lemon and coriander and a stuffing recipe.

Poblano Chile and Pumpkin Seed Stuffing at Epicurious.

Gluten-free Pumpkin Quinoa Cookies by Vianessa.

Sweet Potato Cakes with Black Bean and Corn Salsa at the Yuca Diaries.

Pomegranate Lacquered Sweet Potatoes at Nibbles and Feasts.

Low Fat Pumpkin Pie at B and B Fit.

Pumpkin Pie Pops at Spanglish Baby (great for the kids!)

Pumpkin Pie with with Pepita Nut and Ginger Topping from Bon Appetit.

Y Tu?

What is on your Thanksgiving Menu?

Cuentame.

Join us For Virtual Thanksgiving

The Tiki Tiki is hosting a Virtual Thanksgiving on the Facebook Page. We’d love you to upload a photo of you, your familia, your pavo, your comida — whatever you like — on Thanksgiving. Easy, just a quick snap from the camera phone. It is one more way of sharing gratitude as a community.

For details please check our Fan Page.

And, if you are on Google+ we can connect over there, too.

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Un poquito mas:

1. El Mish Mash that is Our Thanksgiving
2. Sabor: What’s on the Menu this Week?
3. Thanksgiving a lo Cubano con Nitza

By Nicole Presley

I know many people reach for a can of cranberry sauce to dress the Thanksgiving table with a dash of red and to add a nice, sweet condiment for the bird. But, why not make it from scratch and bring the formalities up a notch?

The fresh taste of cranberries will make you gobble gobble gobble — in two languages.

Plus, making cranberry sauce is the easiest dish to make for the holidays, can be made up to 5 days ahead of time, and only takes about 10 minutes from start to finish.

Happy Thanksgiving!

Nicole’s Cranberry Sauce

Ingredients:

• 1  cup of sugar
• 1  cinnamon stick
• 3 cloves
• 1 cup orange juice
• 1/4  cup water
• 1 – 12 ounce bag of fresh, whole cranberries

In a medium sauce pan over a medium flame, mix sugar, cinnamon stick, cloves, orange juice and water, until sugar dissolves.

Bring to a boil. Once boiling stir in cranberries.

The cranberries will begin to pop after a couple of minutes in the boiling orange juice mixture. When you hear the cranberries pop it’s time to smash/mash them down with a potato masher.

Remove from flame and place in a bowl. Let come to room temperature, Cranberry sauce will thicken as it cools. Place the cranberry sauce in the fridge covered if making a few days in advance.

Nicole Presley, a Tiki Tiki contributor, writes an original recipe food blog called Presley’s Pantry from her home in East Los Angeles. Apart from working on her blog everyday, she dedicates her time to raising her 2-year-old with her fiance, and dotes on her Mother. 

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Un poquito mas:

1. Mexican-Inspired Cranberry Sauce
2. Get Your Mojo (Sauce) On
3. El Mish Mash that is Our Thanksgiving

I am declaring it, right here, right now:

The Future is Fried Pies.

Fried pies sold in rolling trucks, fried pies sold in cute little cafes, fried pies served as dessert in chichi restaurants.

It is the next step beyond the cupcake and cake pop craze. How do I know this? I just do. I have that kind of nose.

Some background: A few weeks ago, my family went to a local event called Music and Molasses — old timey fun, crafts, music and food. We bought four fried pies — cripsy, little, warm hand-held beauties. They’re famous in the South, and though I have lived in Nashville 20 years, I had never eaten one.

A real shame.

I bit into the peach fried pie (and you have to say “fried pie” with a big Southern accent) and nearly fell out of my chair. Same experience over the blueberry and cherry pies. Ay, madre, what I have been missing.

I think I loved them so much because they remind me of empanadas — the delicious, doughy, warm snacks I grew up eating in Miami. The empanadas of my childhood were guava and picadillo.

OK, back to predicting the future: So I have since told a lot of people I am predicting a new food truck trend. I even tried convincing a friend who owns a snacks food truck. Not sure anyone believed me.

But then, last week, I logged into Amazon and right there, right in my face, was the pre-order notice to Handheld Pies: Pint-sized Sweets and Savories by Rachel Wharton and Sarah Billingsley.

Aha! La prueba! You see, little pies — a la empanadas and fried pies are — The Future.

And lucky, we of Latin American roots, we already know how to eat fried pies and enjoy them in all sorts of ways — con dulces, con carne, con queso, con papas. The empanada is the Global Fried Pie.

I went in search of empanada and fried pie recipes to share here on the Tiki Tiki and discovered that just about every culture out there has their own version of the fried pie/empanada.

Some names you may recognize: Italian calzone, Jamaican patty, Indian Gujia, Polish pierogis, and the classic American turnover.

Seems everyone loves food wrapped in dough.

In Latin America, the Argentinians, Colombians, Venezuelas, Cubans, Puerto Ricans and such, all have their own versions — many of which are sold as quick street food by mobile vendors. (You see, it’s only a matter of time these get all hip in food trucks.) And we call them things such as empanadas, empanaditas, salteñas and pastelitos.

I asked the Tiki Tiki Facebook community to dish about empanadas, and this is what they said:

“Colombian empanadas of course with lots of ají. I know how their made, but I don’t make them. I remember watching my grandmother in Bogota make 400 empanadas for the neighborhood bazar to raise funds for the catholic church.” — Sylvia.

“I make mine with my homemade picadillo, or guava and cream cheese, or ham and cheese. I always use the Goya discs because they don’t break and fry up really well.” — Mary Lynn.

“For me the best empanadas are the ones my Abuela makes – Venezuelan style, with Harina Pan y rellenas de carne mechada. Awesomeness!” — Helen.

“We make empanadas chilenas at home (Alan es de chile), both de queso y de pino (carne molida). However we make them both with bakeable dough and they are ummmmmmm good.” — Adriana.

OK, so, when you see empanadas and fried pies everywhere — as you see salsa and chips everywhere — you’ll remember my prediction.

Below are recipes for empanadas and fried pies and here’s a link to an easy way of making empanada dough — so you don’t have to buy the frozen disks, though you can if you must.

Empanada Recipes

Colombian ground pork and beef empanadas recipe from My Colombian Recipes.

Nika’s Culinaria has a step-by-step photo guide to making Colombian empanadas.

Cuban empanadas recipe over at Gourmet Betty.

Venezuelan Beef Empanadas from the Food Network.

Pumpkin Empanadas from Muy Bueno Cookbook.

Eva Longoria’s Crab Empanadas

Spinach, Apple and Walnut Spanish Empanada from Simple Spanish Food.

Fried Pie Recipes

Apple Fried Pies by Paula Deen.

Tex-Mex Fried Pies and Blueberry Fried Pies, both from the Homesick Texan

Southern Coca-Cola Fried (Apple) Pies at Serious Eats.

Mini Nutella Fried Pies by Sweet T Makes Three.

Peach Guijya Indian Empanadas from Indian Simmer.

Watch Paula Deen make Fried Pies

Y Tu?

Tell me how much you love empanadas and fried pies!

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Un poquito mas:

1. Larger than Life
2. Guava, Guava Everywhere. (Video)
3. Time Traveling via A Cuban “Frita”

Ed. note: The Tiki Tiki asked Clara, the genius behind the Dominican cooking site, Aunt Clara’s Kitchen,  to share some favorite recipes from the Dominican Republic.

To learn more about the typical creole cooking, the pasteles, the rice and beans, sancochos, the mangu of the D.R., plus many more Caribbean food recetas from the D.R., visit her beautiful and popular site.

You also can purchase her cookbook, Aunt Clara’s Dominican Cooking, the first illustrated English-language cookbook highlighting the food of the Dominican. 

Recipes and images shared with permission. Words and photos below by Aunt Clara.

Pastelón de Plátanos (Ripe Plantain Casserole)

Pastelón de Platano from DominicanCooking.com

I don’t know when is it that our people decided that combining savory and sweet flavors was a good idea. Blessed the moment!

Ripe plantains are not like bananas, they are not meant to be eaten raw, and they are not as sweet, but sweet they are. Combine that with the flavorful beef filling, and the melting cheese on top and you have pure bliss. Another great thing about this dish is that it’s almost a meal in itself, just prepare some fresh salad and you’re done.

For the filling, you may use vegetables, chicken or beef (or just use cheese).

Time: 1 hr. Serves: 4

Ingredients:

• 6 very ripe plantains
• 1 cup grated cheddar cheese
• 1/4 cup of butter
• 1 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 teaspoon of salt
• 1 small red onion diced into small cubes
• 1 green pepper
• 1 teaspoon of crushed garlic
• Black ground pepper

Before starting to cook: Butter up a 1-inch tall baking pan. Heat up the oven to 350 °F.

Preparation:

Mix meat with pepper, onion, a pinch of salt, a pinch of pepper and garlic. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.

Peel the plantains and boil adding 1 teaspoon of salt to the water. When the plantains are very tender turn off the heat. Take the plantains out of the water and mash them with a fork. Add the butter and keep mashing until it is very smooth.

Put half of the plantains mixture in the baking pan. Cover with 1/3 of the cheese and add the meat. Add another third of the cheese, cover with the remaining plantain mixture. Cover with the rest of the cheese. Put in he oven until the top is golden brown.

Serve with a few slices of avocados.

Dulce de Leche Cortada from DominicanCooking.com

Dulce de Leche Cortada

Dulce de Leche Cortada is a delicious dessert with a touch of sour. It is prepared with curdled milk and its luscious, chewy texture does not detract from its simplicity.

Time: 35 mins. Serves: 4

Ingredients:

• 6 cups of whole milk at room temperature
• 1 cup of sugar
• 1/4 teaspoon of lime peels
• 1/4 cups of raisins
• 1/2 cup of lime juice at room temperature
• 2 eggs
• 1 large cinnamon stick

Preparation:

Mix the milk and egg, stirring until they are well mixed. Sieve to eliminated undisolved egg parts. Mix in cinnamon, lime peels, raisins and sugar and put in a bowl at low heat.

When it breaks a boil add the lime juice one tablespoon at a time in different spots, boil at medium heat, do not stir unless it is sticking to the pot. The milk will eventually curdled and float in thin caramel. Adjust sugar to taste. Turn off the heat and cool to room temperature.

Chill before serving.

More Dominican Desserts We Love

Here’s a taste of some delicious desserts you can find at Aunt Clara’s Kitchen.

Bizcocho Dominicano or Dominican Cake, the center piece of many Dominican celebrations. It is moist, airy and fruit-filled.

Dulce de Leche en Tabla or Milk Fudge Bars, creamy and sweet.

Morir Soñando, Aunt Clara’s version of the traditional Dominican drink whose name translates to “Die Dreaming.” It is a combination of orange juice and evaporated milk. Truly dream-worthy and refreshing.

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Un poquito mas:

1. Healthy Food Recipes y Resources
2. Delicious Gluten-Free Living
3. Tropical Homemade Paletas and Ice Cream Recipes

Beauty and fabulous dining in Puerto Rico

This essay is part of the Hispanic Heritage series, Latinland USA: A Tiki Tiki guide to Latin flavor in cities across the United States.

By Madelyn of KarmaFree Cooking

Puerto Rico is a land that has developed the art form of what it is to enjoy the best of both worlds… we are a small Island full of culture and panache. San Juan might be small in size in comparison to most cities, but we have all the good and unfortunately, the bad, of any cosmopolitan metropolis. But let’s just focus on the good side for a while here.

Part of that rich culture includes a very abundant culinary vernacular… however, as a vegetarian living in San Juan, it is sometimes challenging to find a 100% vegetarian restaurant serving delicious food all the time. And by all the time I mean – breakfast, lunch and/or dinner. Deciding to follow a vegetarian diet/lifestyle can’t mean that you’ll never ever eat out again. It would not be right.

I like to frequent and support restaurants/chefs that even though they might not follow a vegetarian lifestyle, can still respect that vegetarian patrons are willing and should be able to also enjoy their culinary creations in a welcome environment. The decision to become vegetarian has made me much more of an epicurean than before. Now I enjoy carpaccios, quinoa and artichokes… I appreciate even more the beauty of a great aged sharp goat cheese and the pungent flavor of truffles. These things were not part of my vocabulary when I used to eat “everything.”

Here is a list of my favorite restaurants in the San Juan Metro Area… none of them, except one, are vegetarian. They all have many choices where you can enjoy the local and international flavors of great cuisine regardless if you’re vegetarian or not. Hope you can enjoy them as much as I do.

Casual and Delicious

Veggie Garden – 131 Eleanor Roosevelt Ave., San Juan, PR
To my taste, this is the best vegetarian restaurant in Puerto Rico… such a shame they only open for lunch on most days and only serve dinner on Friday’s and Saturdays. They have delicious food, many times with an Indian flavor twist. They serve daily specials, among them pakoras. I usually have their veggie burgers, the best in San Juan with freshly baked whole-grain buns. On Friday evenings they have a pizza night with very delicious offerings such as spinach and pine nuts in a white sauce or marinated artichokes on pesto sauce. A must try for every vegetarian in Puerto Rico.

Jerusalem – Ave. Roosevelt 1109, San Juan, PR
I love this restaurant… It has the best Middle Eastern food in my opinion. I have traveled to Israel and my standards for good falafel were established there. Jerusalem has THE BEST falafels in Puerto Rico – fresh-tasting and super crispy. I also love to have the vegetable kebabs with arab rice pilaf and salad combination. You could order it also with grilled beef or chicken, but I prefer the vegetable one. And as with any typical Middle Eastern restaurant, they have belly dancing show on Friday nights.

Akai – Road #2, Suchville Plaza, Guaynabo, PR
This is currently the most delicious and affordable sushi in Puerto Rico. It’s totally outside the touristic scene in Suchville Plaza on Road #2. They have very creative rolls with local twists like a “bacalaíto” roll or with sweet plantain on top. Something that sets them apart is they offer half rolls – a great alternative when you want to try a few new flavors without the commitment of 8 pieces to a roll. It’s not super big, but the ambiance is very cozy.

Ceviche House – Ave. Isla Verde #79, Carolina, PR
This is a restaurant located in the most residential part of Isla Verde. Currently there’s a boom of Peruvian cuisine in Puerto Rico and according to my friend Mara from Lima, this one is the most authentic. Their ceviche mixto is delicious and the fried calamari is extremely light and special. And what I can certainly vouch for is they have the best tostones ever!!! Super crispy!!

President Obama at Kasalta

Kasalta Bakery– Ave. McLeary #1966, San Juan, PR
This Cuban/Spanish bakery is, for my taste, the best bakery in San Juan, if not Puerto Rico. Their sandwiches are huge and delicious and they are mostly known for their Cuban Sandwich and Bistec Sandwich.

President Obama had lunch here during his most recent visit to Puerto Rico. He enjoyed the now-known-as the “Obama Special”, the new “insider” name for a Media Noche sandwich. I usually order what I call a Veggie Cuban sandwich, it’s kind of like a Cuban but replacing the meats with lettuce and tomato. Check out my recipe for a Veggie Cuban here.

Their pastries are delicious too… if you visit you should order a Quesito, a puff pastry dessert filled with sweetened cream chesse. Another favorite is a Pastelillo de Guayaba, this is a love of mine from my Cuban-side of the family. I am not personally a coffee drinker, but the Cuban coffee smell fills the air and just makes you stay longer and longer.

Raíces – Calle Recinto Sur #315, Old San Juan, PR
This might even be considered a bit touristy, now with a location right on Viejo San Juan, but if someone is visiting Puerto Rico for the first time and wants a taste of the typical Puerto Rican cuisine, this is a great place to start.

The Old San Juan location is really cute… You are welcomed by women clad in crisp white Bomba dance outfits, a traditional Afro-Caribbean dance from Loíza Aldea. The inside is decorated as if you were in a wooden cabin in the mountains… The drinks and appetizers are served in metal containers just like the abuelitas used to do way back when. And the mofongos rellenos are served in a pilón. Super cute…

Fine Dining in Puerto Rico

And if you’re into fine dining… there’s plenty to choose from. My personal favorites are the following restaurants.

BudaTai is owned by Chef Roberto Treviño and is influenced by Latin-Asian flavors.

BudaTai and Bar Gitano – 1056 Ashford Ave., San Juan, PR
These are two of the three restaurants from Chef Roberto Treviño, of Next Iron Chef America fame. The food is innovative – BudaTai riffs on Latin-Asian flavors and Bar Gitano gives Spanish tapas a twist. The food is delicious and not as expensive as some people might think for local fine dining.

My personal favorites in BudaTai are the Caesar Salad with Wasabi Pea Croutons and the Vegetable LoMein. At Bar Gitano the Pan con Tomate, Croquetas and the Fried Cauliflower. I don’t know the cauliflower is on the menu, but I remember the chef sent them when he learned I was vegetarian… and I can vouch for the deliciousness of the sangrias too!!!

Pikayo – Conrad Condado Plaza Hotel, Condado, San Juan, PR
My favorite fine-dining restaurant in San Juan by Chef Wilo Benet, of Top Chef Masters fame. This restaurant has changed locations various times, but the quality of the food is always outstanding. This is not a vegetarian restaurant, but their attention to take care and cater to my vegetarian needs is the best I have seen in Puerto Rico, by far.

The last time I visited I had a the Gouda Cheese Lollipops with Guava Barbecue Sauce, the Fennel, Arugula, Manchego Cheese with Truffle Oil Vinaigrette Salad, a Portobello Mushroom Carpaccio, which they made especially for me, and a Wild Mushroom Morel and Shiitake risotto. Everything was exquisite… and the service, divine!
Madelyn is a lacto-vegetarian, living in San Juan, Puerto Rico. She became a vegetarian after starting to practice Yoga seriously 10+ years ago and over the years, she developed an increased appreciation for cooking and developing recipes.  Tired of listening to the bad rep Vegetarian cooking had, in 2007 she started the vegetarian blog KarmaFree Cooking, to share how a vegetarian lifestyle and diet is something delicious, healthful and easy to follow and enjoy. KarmaFree Cooking is available on Facebook, on Twitter @karmafreecookin and in Spanish on KarmaFree Cooking en Español.

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Un poquito mas:

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2. Dine Latinland Miami: A Tiki Tiki Guide
3. Latinland USA: The Mission, San Francisco

Miami is for Me!

This essay is part of the Hispanic Heritage Month series, Latinland USA, a Tiki Tiki guide of Latin-flavored city sites across the country.

By Maria de los Angeles

It’s next to impossible to throw a rock and not hit a Latino eatery in the sprawling, urban metropolis of Miami-Dade. And if you’re staying near the downtown Miami area, you needn’t put a dent on your rental car miles to get a culinary tour of Latin America.

El sabor Latino esta aquí!

It’s no wonder Miami is called the Gateway to the Americas. Here are some tips for your best Miami international restaurants feast.

Argentina

Ché, for your empanadas, gnocchis and partidos de futbol, stop by Novecento Argentinian Bistro next to gorgeous, tree-lined Brickell Avenue. Aprovecha al fresco eating and drinking in the cooler months; an outdoor terrace is a great setting for happy hour drinks from 4:00 to 7:00 p.m. daily.

Brazil

In a city where salsa reigns supreme, samba is not far behind. Miamians are quite obrigado for Botequim Carioca, which serves Brazilian specialties that any carioca would also enjoy at home in Rio de Janeiro. Meat lovers and lo-carbers will rave over the Baby Rodizio na Chapa, a filling assortment of beef, pork and sausage heaped on a sizzling plate. Of course, no Brazilian meal is complete without a refreshing caipirinha — cachaca (a cane spirit), lime and sugar served over ice.

Cuba

If Miami Sound Machine would have sung “come on baby, shake your body, do that palomilla” it wouldn’t have had the same ring to it, but that’s what you’ll be singing after a meal at Bongo’s, owned by world famous singer Gloria Estefan and her producer husband Emilio. Located at a stunning waterfront location on Biscayne Bay, Bongo’s has all your Cuban classics as well as a tasty and unique Chinese fried rice with platanos fritos, of course. Wash it all down with a mojito — light rum shaken with muddled mint and sugar. Oyé, and if you do want to shake your body and do that conga, the restaurant turns into a club weekend nights.

Colombia

Los Paisa pack this unassuming storefront in Brickell 24 hours a day, but it’s a favorite among the late night party crowd. La Moon serves all kinds of variations on the Colombian hot dog to satisfy those pre-hangover or post-hangover cravings — giving “hair of the dog” a whole new meaning. The Super Perro lives up to its name, loaded with smoked sausage, bacon and topped with quail eggs.

Mexico

Orale! You won’t want to leave Miami with a jar of sauce from Rosa Mexicano in Mary Brickell Village. And you’ll wonder how you ever lived without Guacamole en Molcajete, a glorious ode to avocado prepared fresh at the table with jalapeño, tomato, onion and cilantro.

Nicaragua

Donde esta el beef? It’s in Bayside Marketplace at Los Ranchos Steakhouse, with a signature tenderloin and jalapeño cream sauce, served with plantain chips, rice and red beans. And because three is better than one, try the Tres Leches — a sponge cake soaked in heavy cream as well as evaporated and condensed milk.

Peru

Ceviche from Sabor a Peru in Miami.

For seafood on a budget, let your taste buds journey to South America at Sabor a Peru. Located just north of downtown, the Peruvian restaurant looks humble but the homestyle cooking would satisfy any Inca god. Ceviche, the country’s most famous export — fish and shellfish “cooked” in lime juice and spices — comes in hefty portions.

Puerto Rico

Mofongo from Jimmy'z Kitchen Wynwood.

We can’t end this guide without another detour to the Caribbean at the Isla del Encanto. A short drive from downtown Miami, Jimmy’z Kitchen Wynwood restaurant serves up piping hot, made to order mofongo every day. Imagine mashed plantain, chicharón and garlic compacted into a ball, served with tender shrimp in a robust tomato salsa criolla and you’ll understand why this is a popular local’s favorite. The restaurant also hosts traditional Puerto Rican bomba y plena musical jam sessions.

Little Havana

Find out the Five Things to Do in Little Havana from a past essay in the Tiki Tiki.

Maria de los Angeles is a Miami-based freelance wordsmith. She writes for a variety of publications and publishes a blog, Sex and the Beach. Her favorite topics are travel, social media, tech, humor, sex and of course food and culture — not necessarily in that order. Learn more at Wily Wordsmith.

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Un poquito mas:

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2. Atlanta: Latinland USA, a Tiki Tiki Guide
3. The Bronx: Latinland USA, a Tiki Tiki Guide

When I moved to Nashville from New Jersey 20 years ago, I dove deep into a new world of Meat and Threes, biscuits and barbecue.

As I dined with new friends, I found myself saying things like:

“The Cubans live on pork too, but instead of barbecue sauce we roast it with lime and garlic.”
“The mojito is like a Mint Julep, but with rum instead of Kentucky bourbon.”
“I love grits! They are like runny tamales!”

And, I remember a few conversations comparing heavenly Cuban bread — full of lard — with blessed Southern biscuits — also either full of lard or shortening. (Heaven can be hell.)

And, it became obvious to me that two distinct cultures can have many similarities.

As the Latino presence in the South continues to explode, an acceptance and a co-mingling of food cultures has been quietly going on, creating a new Southern sabor identified and honored in  Sandra A. Gutierrez’s cookbook: The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America & the American South.

That means mojo sauce now available bottled in a Southern grocery store is marinating a non-Latino cook’s pork shoulder, that tamales are being stuffed with collard greens, that chicharrones are added to traditional buttermilk biscuits.

“Southerners and Latinos have similar culinary histories, ingredients and cooking techniques, but we interpret them in different ways,’’ Gutierrez, a cooking instructor and food writer, said from her home in Cary, North Carolina.

“Both cultures have been influenced by people of three ethnicities: Indigenous peoples of the Americas, Africans and Europeans. They all have basics in common such as corn, beans, nuts, squash and pork. They have braising, roasting, frying. Barbacoa comes from Latin America, not the South, but you can’t imagine the South without barbecue.”

Gutierrez, who was raised in the United states and Guatemala, once could not find all the ingredients she needed for her Latin kitchen, so she either had care packages sent to her from Miami, or she substituted Southern staples in her traditional recipes.

And then about 15 years ago, she began to witness Latino ingredients on the menus of Southern restaurants, she saw tiendas with Hispanic goods popping up all over the South, and her culinary students would tell her about the Latino ingredients they were using in their own kitchens.

And, of course, as a Latina mother in the South, Gutierrez was just as likely to serve hamburgers with ancho sauces as she was to serve Southern fried chicken.

Witnessing this food partnership led to Gutierrez’s creation of 150 original recipes and the cookbook. They are new and different recipes, but they honor flavors that both Latinos and Southerners are familiar with. And, the book also is a teaching tool indicating that not all Latin American food starts with salsa and chips, that not all of it is spicy hot, and that it is not all that complicated. (And of course, that not all Southern food is heavy and over-cooked).

Some drool-worthy examples from the New Southern-Latino Table:

• Peach and Bourbon Tres Leches cake
• Squash Casserole Enchiladas
• Arepitas with Goat Cheese and Green Tomato Chutney
• Sweet Potato and Plaintain Casserole
• Spice-Crusted Tuna with Peach Salsa and Yuca Fries
• Fried Okra (Quimbombo) with Chipotle-Lime Mayonnaise
• Whiskey and Tamarind-glazed Baby Back Ribs

There also facts and sidebars on foods such as biscuits, soups and stews (ala gumbos, tapados and muddles), chiles, pickled dishes and more. Reading through it is a discovery of how much we Latinos and Southerners have in common, and not just at the table.

“I think Latinos can feel pride that our culinary history is being properly represented and our culinary traditions are being embraced,’’ Gutierrez said. “And Southerners can feel pride that their cuisine is being embraced by new immigrants.”

I hope my book brings people together at the table,’’ she Gutierrez said.

As for me, I feel like one day I will be able to hand this book to my daughter — a semi-Cubanita raised in Nashville, TN — and say: “Look here, a history of both your cultures, as told by the traditional foods you’ve grown up eating.”

Now, someone pass me the chile-cheese biscuits with avocado butter.

The New Southern-Latino Table Recipes

From The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South. Copyright © 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press.

Chile-Cheese Biscuits with Avocado Butter

Moist and light, these new-Southern morsels deliver just the right combination of spice and comforting goodness. Self-rising flour is made from Southern soft wheat flour to which baking powder and salt have been added; it has less protein and gluten than all-purpose flour. The addition of just a little bit of fat and liquid yields fluffy, tender biscuits. Poblano chiles add a mild heat (see sidebar, page 98).

Queso seco is a Mexican dry-aged cheese that tastes similar to Parmesan; you can find it in most grocery stores. I learned to make biscuits from my Southern friends, who taught me to handle the dough with respect and loving hands. Serve these mildly spiced biscuits with this creamy avocado spread that melts in the mouth.

For the biscuits

• 2 cups self-rising flour
• 1 cup grated queso seco (use Parmesan cheese in a bind)
• 1 teaspoon ancho (or pasilla)
• chile powder
• 1/4 cup chilled lard, bacon fat, or shortening
• 1 poblano chile, roasted, peeled, seeded, deveined, and finely chopped (see page 116)
• 1–1 1/4 cups buttermilk
• 3 tablespoons heavy whipping cream

Preheat the oven to 475°F. In a large bowl, whisk together the flour, cheese, and chile powder. Using a pastry blender (or two knives), cut the lard into the flour mixture until it resembles coarse sand. Stir in the chiles. Gradually add the buttermilk, mixing the dough with a wooden spoon or your hands just until it holds together (you may not need all of the buttermilk). Turn out the dough onto a lightly floured surface and knead it gently a couple of times. Pat it into an 8-inch circle (about 1/2 inch thick).

Using a well-floured 2 ⅛-inch biscuit cutter, cut out 12 biscuits (you’ll need to gather up the dough and pat it down again lightly after the first biscuits are cut to get all 12). Place the biscuits, with sides touching, in a 10-inch Springform or cake pan. With your knuckle, make a small indentation in the center of each biscuit; brush the tops of the biscuits with the cream.

Bake for 18–22 minutes, or until the tops are golden brown.

Avocado Butter

• 2 Hass avocados
• 2 teaspoons lime juice
• 1/2 teaspoon salt, or to taste
• Pinch freshly ground black pepper
• Pinch dried Mexican oregano (optional)

Halve and pit avocados. Mash the flesh with a spoon in a medium bowl. Add remaining ingredients and stir until combined.

Japaleno Deviled Eggs from The New Southern-Latino Table by Sandra A. Gutierrez

Jalapeño Deviled Eggs

These hearty morsels are rich, soft, and creamy. They offer just the right amount of crunch and a subtle kick from the chiles. Stuffed eggs, which are very popular in the South, are also common in Latin America, where they’re usually filled with cold salads, such as Ensalada Rusa (page 90). They’re easily made with everyday ingredients and can be made ahead of time. I often serve them at ladies’ luncheons, picnics by the lake, or Sunday barbecues.

Loved by adults and children alike, these are often the first to disappear from my table. I have a trick that makes peeling hard-boiled eggs a cinch: crack the bottom of the cooked eggs while they’re still hot and then plunge them into iced water until they’re cold.

This scrumptious recipe can be doubled, tripled, or quadrupled, making it ideal for feeding large crowds. Easy to tote, consider taking these to your next potluck supper.

Serves 6.

Ingredients

• 6 eggs
• 1/2 cup mayonnaise
• 2 teaspoons finely chopped yellow onion
• 2 teaspoons finely chopped jalapeños (seeded and deveined if less heat
• is desired)
• 2 teaspoons finely chopped cilantro (leaves and tender stems)
• 1 teaspoon finely chopped flat-leaf parsley (leaves and tender stems)
• 1 teaspoon yellow mustard
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Smoked Spanish paprika (optional, for garnish)
• curly or flat-leaf parsley (for garnish)

Place the eggs in a medium pan and cover with cold water. Set the pan over high heat and bring to a rolling boil. As soon as the water comes to a boil, cover the pan and turn off the heat. Let the eggs cook for 12 minutes. Plunge the eggs into iced water to stop the cooking process.

Once the eggs are chilled, peel off the shells. Halve each egg lengthwise; scoop out the yolk into a small bowl, and set the egg whites on a plate lined with paper towels.

Using a fork, mash the egg yolks into a paste; add the mayonnaise, onions, jalapeños, cilantro, parsley, mustard, salt, and pepper and stir together well. (If not serving immediately, cover the egg whites and the filling separately with plastic wrap and store in the refrigerator for up to 6 hours.)

Using a spoon (or a pastry bag), fill the egg white cavities with the egg yolk mixture (about 1 tablespoon). Chill them, loosely covered, until ready to serve (but no longer than 2 hours). When ready to serve, sprinkle the eggs with smoked paprika and garnish with parsley.

Chile Chocolate Brownies.

Chile Chocolate Brownies

These decadent bars have a rich, moist, and dense texture. The luxurious taste of chocolatewill meet your taste buds and the sweetness will seduce your senses. Then slowly the slight heat of chiles will spread across your tongue and surprise you with a tingling sensation. The combination of chocolate and chiles gives the well-known mole poblano of Mexico and the mole de plátano of Guatemala their distinctive flavor. And here, fruity ancho chiles are a perfect match for rich, dark chocolate. The meaty pecans lend an unmistakable Southern touch.

These are “grown-up” goodies. Make a batch without chiles for the kids.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 6 ounces unsweetened chocolate
• 2 cups sugar
• 4 eggs, at room temperature
• 1-1/2 teaspoons vanilla
• 3/4 cup all-purpose flour
• 1-1/4 teaspoons ancho chile powder
• 1/2 teaspoon salt
• 1 cup chopped and toasted pecans (optional)

For the glaze

• 1/4 cup confectioners’ sugar, sifted
• 2 tablespoons cocoa powder
• 2 tablespoons unsalted butter, melted
• 1 tablespoon coffee-flavored liqueur
• 1/2 teaspoon vanilla
• 1/4 teaspoon chipotle chile powder

Preheat the oven to 350°F. Butter a 13 °— 9 °— 2-inch baking pan. Place the butter and chocolate in the top of a double boiler and heat over low heat, stirring occasionally, until they have melted and are well combined. Lift the bowl carefully from the pan so no water droplets come into contact with the chocolate mixture; let cool for 5 minutes and transfer to a large bowl.

Stir in the sugar; add the eggs one at a time, beating well after each addition; stir in the vanilla. In a medium bowl, whisk together the flour, ancho chile powder, and salt; gradually add the dry ingredients to the chocolate mixture, beating well until fully combined. Add the pecans. Pour the batter into the prepared pan and bake for 30–35 minutes, or until the center is set and the brownies begin to pull back from the sides of the pan. Cool brownies for 1 hour in the pan.

To make the glaze: In a medium bowl, combine the confectioner’s sugar, cocoa powder, butter, liqueur, vanilla, and chile powder; blend until smooth. Place the glaze in a pastry bag (or zip-top bag with a snipped corner), and drizzle back and forth over the brownies. Cut them
into 20 bars.

Makes 20 brownies.

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