Red rice is prepared almost every day in some Mexican homes. An essential side dish found on plates throughout the country, this red rice can accompany almost any meal.
This basic white rice from Mely Martinez’ The Mexican Home Kitchen is a terrific accompaniment to dishes like Mole Poblano, Asado de Puerco, Costillas en Salsa Verde, and many other traditional Mexican stews.
The Chilean completo has a series of toppings that require a certain precision to allow you to get this all-ages treat to your mouth. This one comes from cookbook The Chilean Kitchen.
For many Chileans, tomaticán is summer on a plate. This presentation is a juicy sauté of tomatoes, beef and corn from cookbook The Chilean Kitchen.
The Chilean afternoon snack of fried dough, the sopaipilla, is made from squash and this version comes from cookbook The Chilean Kitchen.
Pozole, is a traditional Mexican soup or stew made from hominy with meat. This is Mely Martinez’ version from The Mexican Home Kitchen.
This dish pairs one of southern Chile’s most unique ingredients with one of the region’s most emblematic cooking styles.
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