El Diario NY https://eldiariony.com Últimas Noticias de New York, USA, y El Mundo Sun, 05 Apr 2026 15:13:03 +0000 es hourly 1 https://eldiariony.com/wp-content/themes/eldiariony/assets/images/social/precomposed-144x144.png El Diario NY https://eldiariony.com 144 144 Latin Food Fest gives you a taste of all things delicious and Hispanic https://eldiariony.com/2015/03/14/latin-food-fest-gives-you-a-taste-of-all-things-delicious-and-hispanic/ Sat, 14 Mar 2015 17:03:00 +0000 http://migrationaux4.laopinion.com/2015/03/14/latin-food-fest-gives-you-a-taste-of-all-things-delicious-and-hispanic/ Lent cuisine reflects Mexican history and culture https://eldiariony.com/2015/03/11/lent-cuisine-reflects-mexican-history-and-culture/ Wed, 11 Mar 2015 10:03:00 +0000 http://migrationaux4.laopinion.com/2015/03/11/lent-cuisine-reflects-mexican-history-and-culture/ Delicioso! Gabriel Coronel is your new Top Chef https://eldiariony.com/2015/03/09/delicioso-gabriel-coronel-is-your-new-top-chef/ Mon, 09 Mar 2015 11:03:00 +0000 http://migrationaux4.laopinion.com/2015/03/09/delicioso-gabriel-coronel-is-your-new-top-chef/ Hispanic snacks and their delicious but often dark history https://eldiariony.com/2015/03/09/hispanic-snacks-and-their-delicious-but-often-dark-history/ Mon, 09 Mar 2015 11:03:00 +0000 http://migrationaux4.laopinion.com/2015/03/09/hispanic-snacks-and-their-delicious-but-often-dark-history/ It’s a churro; it’s a dog; it’s perfection: the churro dog https://eldiariony.com/2015/03/05/it%c2%92s-a-churro-it%c2%92s-a-dog-it%c2%92s-perfection-the-churro-dog/ Thu, 05 Mar 2015 09:03:00 +0000 http://migrationaux4.laopinion.com/2015/03/05/it%c2%92s-a-churro-it%c2%92s-a-dog-it%c2%92s-perfection-the-churro-dog/ Pasta: It’s not just carbs https://eldiariony.com/2015/02/23/pasta-it%c2%92s-not-just-carbs/ Mon, 23 Feb 2015 14:02:00 +0000 http://migrationaux8.laopinion.com/2015/02/23/pasta-it%c2%92s-not-just-carbs/ Next time, add tofu to your enchiladas https://eldiariony.com/2015/02/22/next-time-add-tofu-to-your-enchiladas/ Sun, 22 Feb 2015 19:02:00 +0000 http://migrationaux8.laopinion.com/2015/02/22/next-time-add-tofu-to-your-enchiladas/ Nestlé commits to remove all artificial flavors and colors from chocolate https://eldiariony.com/2015/02/20/nestle-commits-to-remove-all-artificial-flavors-and-colors-from-chocolate/ Fri, 20 Feb 2015 14:02:00 +0000 http://migrationaux8.laopinion.com/2015/02/20/nestle-commits-to-remove-all-artificial-flavors-and-colors-from-chocolate/ And the world’s most expensive chocolate goes to… Ecuador! https://eldiariony.com/2015/02/17/and-the-world%c2%92s-most-expensive-chocolate-goes-to%c2%85-ecuador/ Tue, 17 Feb 2015 19:02:00 +0000 http://migrationaux8.laopinion.com/2015/02/17/and-the-world%c2%92s-most-expensive-chocolate-goes-to%c2%85-ecuador/ Mexican wine exists and it is tasty https://eldiariony.com/2015/02/14/mexican-wine-exists-and-it-is-tasty/ Sat, 14 Feb 2015 20:02:00 +0000 http://migrationaux6.laopinion.com/2015/02/14/mexican-wine-exists-and-it-is-tasty/ 5 Cocktails to spice up your Valentine’s Day https://eldiariony.com/2015/02/13/5-cocktails-to-spice-up-your-valentine%c2%92s-day/ Fri, 13 Feb 2015 14:02:00 +0000 http://migrationaux6.laopinion.com/2015/02/13/5-cocktails-to-spice-up-your-valentine%c2%92s-day/ Valentine’s Day treat: Strawberry, mango and lime crisp https://eldiariony.com/2015/02/08/valentine%c2%92s-day-treat-strawberry-mango-and-lime-crisp/ Sun, 08 Feb 2015 20:02:00 +0000 http://migrationaux16.laopinion.com/2015/02/08/valentine%c2%92s-day-treat-strawberry-mango-and-lime-crisp/ Rise of the artisan vegan cheese https://eldiariony.com/2015/02/02/rise-of-the-artisan-vegan-cheese/ Mon, 02 Feb 2015 19:02:00 +0000 http://migrationaux6.laopinion.com/2015/02/02/rise-of-the-artisan-vegan-cheese/ A trend of fancier-than-usual things seems to taking the country by storm. Artisan, boutique and gourmet are only a select few of the words used to reference anything that is a cut above the commercially mass produced fare that is found so abundantly in the local grocery store; you can now add artisan vegan cheese to this list. The rise of the vegan lifestyle has brought with it hopefully an end to nasty vegan cheeses that should be sued for even pretending to be as delicious as the real deal. Delicious vegan cheeses can now be bought around the country. SEE ALSO: A typical vegan’s daily menu It isn’t only vegans who are venturing into the world of plant-based cheeses. More and more people are looking for healthier and creative alternatives to foods that they typically enjoy. Plant-based milks such as almond milk or soy milk have skyrocketed in recent years. They have been especially popular because their typical client base spans the spectrum of dietary allegiances. Hampton Creek’s “Just Mayo” offers a product free of animal products in the name of health and sustainability. More than ever, consumers are looking for ways to opt out of the environmentally unsustainable, cruel and unhealthy products provided by traditional methods in the modern food industry. Ingredients for such non-dairy cheeses include cashews, brazil nuts, chia seeds, herbs and spices. Cheese is a staple in cooking, so why shouldn’t environmentally friendly and compassionate people have the same option of smothering their pasta with cheese or creating sandwiches that ooze with deliciousness? Arguably two of the biggest trailblazers, Miyoko’s Kitchen and Dr. Cow are getting lots of attention for selections like Smoked Farmhouse Rarebit and Organic Aged Macadamia Cheese respectively. Dr. Cow even has a brick and mortar store in Brooklyn, New York, which has potentially started a whole new trend with the recent addition of Vromage in Los Angeles, California. Vromage is a mecca of aged cheeses such as mock mozzarella, brie, cheddar, pepper-cheddar and, the most popular of all, “veganzola.” A recent spin on the popular show “Shark Tank” saw the sharks devouring Heidi Ho Organics plant-based cheese, with shark Lori Grenier investing $125,000 in the company despite the fact that she isn’t vegan herself. SEE ALSO: Peach gazpacho recipe, a savory vegan soup “I love it,” she gushed over the product. “I seriously think it is so delicious, so amazing.” In fact, the world of vegan cheese has gotten so tasty that word is getting out, which means sales are going up. To be exact, they were up 22.7 percent in 2014 which translates to $30 million in sales. With the destructive way that factory dairy production impacts the environment and its undesirable saturated fat content, not to mention the inhumane way animals are treated, increasingly health and eco conscious people are cutting it out of their diets. As the demand for vegan cheeses increases, there will be a dramatic shift from processed food-like substances to real, clean ingredients. The more people that attempt to explore the world of making vegan cheeses, the more creativity and taste will be discovered and explored.  

The post Rise of the artisan vegan cheese appeared first on Voxxi.

]]> Use avocado substitute in all your favorite creamy dishes https://eldiariony.com/2015/02/01/use-avocado-substitute-in-all-your-favorite-creamy-dishes/ Sun, 01 Feb 2015 19:02:00 +0000 http://migrationaux6.laopinion.com/2015/02/01/use-avocado-substitute-in-all-your-favorite-creamy-dishes/ It’s a safe bet you’d be hard pressed to find someone nowadays that doesn’t like avocados. Not only are they tasty but they also hold a vast number of benefits for the human body including keeping your heart healthy, lowering your blood sugar and satiating your appetite. SEE ALSO: A typical vegan’s daily menu When you use them in recipes, they substitute in perfectly to create those creamy texture dairy foods we all love so much. They’re rich, buttery and even slightly sweet if you use them in the right recipe. But, unlike butter, milk, eggs, cream, or even yogurt and cheese, which contain cholesterol, saturated fat, milk sugar (lactose) and excess hormones, avocados won’t cause digestive troubles. Avocados are well-known for their healthy monounsaturated fats that protect your heart, but they’re also high in many other nutrients. And best of all you can eat with a clear conscious, knowing you are not participating in an industry that supports animal cruelty. Here are five ways to use avocados in all your favorite creamy dishes. 1. Smoothies Use in smoothies instead of milk or yogurt. I usually add bananas but avocados are great when you want a smoothie that doesn’t taste like bananas. Just 1/4 of an avocado is enough to give you that same creamy, thick texture, but without the sugar and dairy. For a sweeter taste, let it freeze for about 5 minutes before. You’ll be pretty full since their healthy fat and fiber content will better stabilize your blood sugar. Try with some berries, cacao, and a little non-dairy milk, like this Chai Chocolate Green Smoothie. Another tasty dessert smoothie consists of mango, almond milk, avocado and baby spinach greens. 2. Mousse Make a green nutritious and delicious mousse without milk or cream. Avocados will give you that rich, creamy pudding like dessert texture you’ve always loved and because they’re relatively tasteless in the end of the recipe, you’ll only taste the flavor of whatever other ingredients you use in the mix. Popular combinations are cacao to make a chocolate mousse, but you could also use vanilla, berries, coconut, peanut butter, or even mint to make your favorite flavor mousse. Try Raw Avocado Chocolate Mousse.   3. Brownies Forget that greasy butter and whip these magical fruits into a batch of brownies. They’re one of the easiest dishes to substitute healthy ingredients with. Avocados provide that fatty flavor like butter and oil but without any negative health risks. Try these recipes: The Ultimate Vegan Brownies or Healthy Chocolate Avocado Vegan Fudge.     4. Salad dressing Salads can be deceivingly fattening especially if the dressing is a heavy cream or mayonnaise base such as ranch or caesar. Using avocados ensures you have a dairy-free and satisfying salad dressing. They’re also perfect for chopping or slicing in salads. For a dressing, add 1/2 a ripe avocado to a blender with a squeeze of lemon, pinch of sea salt and black pepper and for some extra tang, add your favorite hot sauce (if your palette is a little spicy sensitive, go for a mustard). Blend and add any herbs you enjoy. This will make 2 servings. You can also try Hearty Vegan Cobb Salad or  Super Star Lentil Taco Salad. SEE ALSO: Dandelion flowers can serve as vitamins and so much more! 5. Dips Forget about dipping into a tub of lard and duck into avocado dip. There’s more to dips than just guacamole. Try this creamy green avocado basil dip.

The post Use avocado substitute in all your favorite creamy dishes appeared first on Voxxi.

]]> Healthy foods for your Super Bowl party https://eldiariony.com/2015/01/26/healthy-foods-for-your-super-bowl-party/ Mon, 26 Jan 2015 19:01:00 +0000 http://migrationaux19.laopinion.com/2015/01/26/healthy-foods-for-your-super-bowl-party/ Holidays or special events usually lead to temptations of eating unhealthy food. The Super Bowl is known for its plentiful chicken wings, endless beer, creamy, fatty dips and so on. But there are so many ways to make easy substitutions in order to make sure the food you’re bringing to a party or serving at your own party is both healthy and delicious. Here are a few favorites. SEE ALSO: One key step to successfully transform your body Zucchini fries French fries are delicious but those potatoes and fatty oils can add up to an uncomfortable, bloated belly. Zucchini is a perfect substitute for that starchy potato and they aren’t too expensive in the grocery store. It takes about ten or fifteen minutes to prep everything and then 20 minutes in the oven and voila, French fries made of green vegetables! Ingredients: Cooking spray ½ cup bread crumbs ¼ cup grated Parmesan cheese 2 eggs, beaten 3 zucchinis- ends trimmed, halved and cut into 1/2inch strips Directions: Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl. Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet. Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes. Spinach artichoke dip You can’t have a Super Bowl without dips! The traditional recipe of spinach artichoke dip used often in restaurants is loaded with full-fat mayo, sour cream and cream cheese even though the name often suggests healthy. Serve with whole wheat pita chips or raw veggies and you’ll feel good about munching out on this dish. Ingredients: 2 (14 oz) cans artichoke hearts, drained and coarsely chopped 1 (10 oz) package frozen spinach, thawed, drained and squeezed dry 1 cup shredded part-skim mozzarella cheese 1/4 cup grated Parmesan cheese 1 cup low-fat Greek yogurt 1 (8 oz) block 1/3-less-fat cream cheese, softened and cut in 1/2″ cubes 1 (8 oz) block fat-free cream cheese, softened and cut in 1/2″ cubes 4 cloves garlic, minced (1 tablespoon) 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon ground black pepper 1/2 red bell pepper, diced (optional garnish) Directions: Preheat oven to 350 degrees. Set aside half of the mozzarella and Parmesan cheeses. In a large bowl, stir together all the remaining ingredients except for the red bell pepper. Spoon the mixture into a greased or sprayed 1-1/2 to 2 quart baking dish. Sprinkle top with remaining cheeses. Bake uncovered for 25-30 minutes or until you notice it’s starting to get bubbly and golden. SEE ALSO: Simple trick to decrease your waist line Grilled buffalo “wings” Wings are a Super Bowl favorite but a normal tubful of takeout chicken weighs in at around 1,000 calories. This recipe has only 200 per serving. Swap out wings for chicken tenders; they have more protein and fewer calories. Serve some sliced up carrots and celery on the side, both of which are excellent for the spinach artichoke dip mentioned above. Ingredients: 1 pound of chicken tenders salt ground black pepper 1/3 cup prepared Buffalo wing sauce 4 ribs celery, cut into sticks 4 carrots, cut into sticks 2 cucumbers cut into spears 1/3 cup fat-free ranch dressing Directions: Season the chicken tenders to taste with salt and pepper. Coat a ridged grill pan with olive oil spray and heat over medium-high heat, or heat an electric countertop griller. Grill the chicken, turning once, about 4 minutes, or until browned and no longer pink in the thickest part. Cut into bite-sized pieces. Transfer to a bowl and toss with the Buffalo sauce. Place the chicken on a platter with the celery, carrots, cucumbers, and the ranch dressing for dipping. Serve with a good supply of wooden picks.

The post Healthy foods for your Super Bowl party appeared first on Voxxi.

]]> 5 Lobster recipes inspired by Latin cooking https://eldiariony.com/2015/01/19/5-lobster-recipes-inspired-by-latin-cooking/ Mon, 19 Jan 2015 19:01:00 +0000 http://migrationaux19.laopinion.com/2015/01/19/5-lobster-recipes-inspired-by-latin-cooking/ Like lobster? Here are some simple recipes, all based on the rich and nutritious lobster meat, garnished with avocado, guacamole, corn, tomatoes, dips and dressings typical of Latin cuisine. SEE ALSO: Here’s how Florida shrimpers get skewered by Obama’s trans-Pacific trade pact Avocado-stuffed lobster and shrimp This is a tasty, quick and easy dish. Avocados should be split in half and hollowed out to make room for the sauce. Cook the lobster and shrimp in a pan with pepper and minced garlic, then set aside till it’s cold. In a bowl, put mayonnaise seasoned with onion and finely chopped garlic, a little paprika and lemon juice, all well blended. Mix the lobster and shrimp with the sauce and fill the avocados. Decorate with one or two whole shrimps and serve it cold. This recipe is inspired by the teachings of the executive chef of Havana Central`s, Stanley Licairac.

The post 5 Lobster recipes inspired by Latin cooking appeared first on Voxxi.

]]> Touchdown! Try these delicious Super Bowl snacks https://eldiariony.com/2015/01/19/touchdown-try-these-delicious-super-bowl-snacks/ Mon, 19 Jan 2015 15:01:00 +0000 http://migrationaux19.laopinion.com/2015/01/19/touchdown-try-these-delicious-super-bowl-snacks/ The big day is almost upon us. Football fans, small and large, look forward to the Super Bowl all year, both for its infectious sports mania and delicious game-day snacks. Here are a few favorites that are bound to get eaten up faster than you can say “touchdown!” SEE ALSO: Super Bowl: Americans will eat chicken wings, 1.23 billion of them  Baked Buffalo Chicken Dip Buffalo wings are a fan favorite but I can’t say I’m too fond of the bones that we must navigate through in order to experience the deliciousness. That’s why a buffalo chicken dip is perfect! All the flavor of the buffalo sauce without the annoyance of ripping meat off like a lion ripping into a gazelle. Not the most attractive look I’ll tell you. Serve celery, carrot and other raw veggies on the side or tortilla or pita chips. Ingredients: 3 cupsdiced cooked rotisserie chicken 2 (8 ounce) packagescream cheese, softened 3/4 cuphot pepper sauce (such as Frank’s RedHot®) 1/2 cupshredded pepper Jack cheese 1/2 cupblue cheese dressing 1/2 cupcrumbled blue cheese 1/2 teaspoonseafood seasoning (such as Old Bay®) 1 pinchcayenne pepper, or to taste 2 tablespoonsshredded pepper Jack cheese 1 pinchcayenne pepper, for garnish Directions: Preheat oven to 400 degrees F (200 degrees C). Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl. Transfer the chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper. The perfect plate of nachos When it comes to nachos (or any food really) I like to think the more flavors, the better. Nachos, or at least the good kind, are known for being so laden down with tasty ingredients that you almost need a fork for them. Don’t be the loser who bumps cheese on chips and expects substantial nachos. Ingredients: 1 lb lean ground beef 1 medium onion, finely chopped 1 -2 tablespoon fresh minced garlic 1 jalapeno pepper, seeded and finely chopped (or to taste) 1 small green bell pepper, seeded and chopped 2 -3 tablespoons chili powder(or 1 package mild or spicy taco seasoning mix) 2 cups refried beans 16 ounce jar salsa (mild or spicy) 1 1/2 cups grated cheddar cheese Salt and pepper tortilla chips Toppings: 1 cup sour cream 3-4 green onions, chopped 2 large tomatoes, finely chopped Sliced black olives Sliced avocado, dressed with lemon juice Directions: In a large skillet, cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and chili powder. Cook and stir until the meat is no longer pink. Make sure to drain all the fat well and continue to cook until the meat is well browned. Add in refried beans, salsa then cook and stir until heated through. Add in 3/4 cup grated cheddar cheese and stir until melted. Place the tortilla chips on a large serving platter. Top with ground beef mixture, then sprinkle the top of the still-hot ground beef mixture with about 1-1/2 cups grated cheddar cheese. Top with sour cream, green onions, tomatoes, avocado and black olives. Serve hot. Baked bacon jalapeno wraps Did someone say bacon?! Add a little green to that otherwise greasy food and you’ll have an addictive snack that is both easy and cheap since it requires very few ingredients. It’s perfect for game day entertaining and can be made in the oven or on the grill. Make sure you soak the toothpicks or bamboo skewers you use in water first so that they don’t catch on fire or burn. Ingredients: 12 fresh jalapeno peppers, halved lengthwise and seeded 2 (8 ounce) package cream cheese Cajun seasoning 24 slices bacon Toothpicks Directions: Preheat an outdoor grill for high heat. Add Cajun seasoning to cream cheese and spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick. Place on the grill, and cook until bacon is crispy. SEE ALSO: Super Bowl Sunday food facts that may make you call in sick

The post Touchdown! Try these delicious Super Bowl snacks appeared first on Voxxi.

]]> The five guilty pleasures of Christmas, Part V https://eldiariony.com/2014/12/25/the-five-guilty-pleasures-of-christmas-part-v/ Thu, 25 Dec 2014 20:12:00 +0000 http://migrationaux17.laopinion.com/2014/12/25/the-five-guilty-pleasures-of-christmas-part-v/ The holidays are all about guilty pleasures. Take a look at our final installment of our five guilty pleasures of Christmas. They say we save the best for last and cookies might be the case too since we serve them at the end of any great meal. And there’s something about the holidays that gets us into the ‘cookie spirit’. From basic to classic to more complex, cookies traditionally made it across Latin America. They are just the right addition to any festive celebration. SEE ALSO: The five guilty pleasures of Christmas, Part 1 Just like there is no Thanksgiving without turkey and leftovers, there is no Christmas without homemade, fresh-baked cookies. Yes, guilty. Alfajores (sandwich cookies) with Dulce de Leche Makes about 2 dozen alfajores I find alfajores absolutely irresistible and I might confess that they turn me into a real cookie monster! This is also a great, easy and delicious recipe to prepare with kids; to give as a gift, and always enjoy (guilt-free) during the holidays. SEE ALSO: The five guilty pleasures of Christmas, Part II Ingredients For filling 1 can condensed milk or store brought duce de leche or cajeta For cookies 2 sticks unsalted butter at room temperature 1/2 Cup organic cane sugar 2 Cups all-purpose flour, sifted 1/4 tsp. salt 1 tsp. vanilla extract, without alcohol Powdered sugar for dusting or unsweetened coconut flakes (or both) Directions If you are making the filling, prepare it first to allow it to cool. To prepare it, simmer the unopened can of condensed milk in a pot, covered, for 2 hours; allow them to cool completely before opening. Cookies Preheat oven at 325ºF. Using an electric mixer, blend the butter and sugar for 2 minutes on medium-high. Reduce speed; add flour, salt and vanilla extract. Refrigerate the dough for 2 hours and roll out and cut into round shapes of about 1/ 4–inch thick). Place cookies on an ungreased cookie sheet with parchment paper and bake for 12 minutes, or until just lightly browned. Set aside to cool. Once cool, spread one cookie bottom with the dulce de leche (be generous!) and top with another cookie. Sprinkle with powdered sugar or with coconut flakes. Optional variation: Cover them with semisweet chocolate. SEE ALSO: The five guilty pleasures of Christmas, Part III   Decadent Polvorones It doesn’t matter if you open gifts on Christmas Eve or Christmas Day, what matters is what you serve with it. So make it holy with hot chocolate and polvorones. Need to say more? Ingredients Yields 50 or more 2 Cups all-purpose flour, toasted and sifted ¼ Cup powdered sugar (more for coating) 1 Cup almonds, toasted, finely blended 2 Tbsp. ground cinnamon Lemon zest of 4 lemons Pinch of sea salt 1 tsp. vanilla extract (without alcohol) 1 Cup unsalted butter, softened SEE ALSO: The five guilty pleasures of Christmas, Part IV Instructions Preheat oven to 325ºF. Combine flour, sugar, almonds, and salt together. Add vanilla and butter. Mix well. Make meatball size shapes and place on a baking sheet with parchment paper. Bake for 10-15 minutes. Remove, dust with confectioner’s sugar, and let them cool before devouring. Variations: Fill them with nutella (chocolate-hazelnut spread), dulce de leche, guava, or pastry cream.

The post The five guilty pleasures of Christmas, Part V appeared first on Voxxi.

]]> A new recipe with a twist on classic coquito: Coquito-Eggnog https://eldiariony.com/2014/12/24/a-new-recipe-with-a-twist-on-classic-coquito-coquito-eggnog/ Wed, 24 Dec 2014 20:12:00 +0000 http://migrationaux17.laopinion.com/2014/12/24/a-new-recipe-with-a-twist-on-classic-coquito-coquito-eggnog/ Our readers voted, and we listened. Our VOXXI poll on Christmas traditions clearly put Coquito as the clear frontrunner as everyone’s favorite Christmas drink among our readers. As of this writing: 63% of those polled preferred the classic, creamy-coconuty drink known as coquito, while only 24 percent preferred the American classic eggnog. The rest of voters perferred neither. That’s why, as promised in our poll, VOXXI presents the following recipe, which is new twist on the classic coquito. SEE ALSO: If you’re feeling less adventurous, check out this classic coquito recipe This recipe, representing a Latino marriage of coquito with eggnog will bring a peaceful resolution and end any conflict and doubts that might arise in your Christmas time gatherings. It’s the perfect balance between cultures, flavors and textures. To our roots and to who we are, cheers! Latino Eggnog-Coquito Recipe  Ingredients: Serves 8 8 yolks, 8 whites 7 Tablespoons organic cane sugar 1 cup whole organic milk 1 cup coconut milk 1 cup coconut cream 1 can (14 oz) condensed milk Pinch of salt 2 ounces rum 1 ounce kalhúa or Tía María (optional) 1/2 tsp vanilla essence 1 cup heavy cream, whipped Vanilla or coconut ice cream, optional Cinnamon powder   Instructions In a large bowl, beat the yolks with the sugar until shiny. Add the milks, cream, salt, liquors (if using) and vanilla. Beat well. In another bowl (very clean and dry), using a hand blender beat the egg whites until firm. Gently fold in the whites to the yolk base. Cover the mix and refrigerate until ready to serve. The more it settles, the merrier. If desired, serve with vanilla ice cream, ice, cinnamon powder sprinkled on top and/or 1-2 cinnamon sticks. Enjoy without any guilt! SEE ALSO: The 5 guilty pleasures of Christmas Vegan options Skip the eggs. Use nut milk instead—cashew, pine nuts, and macadamia nuts are the fattiest and richest to make fabulous coquitos and eggless eggnogs.

The post A new recipe with a twist on classic coquito: Coquito-Eggnog appeared first on Voxxi.

]]> The five guilty pleasures of Christmas, Part 1 https://eldiariony.com/2014/12/16/the-five-guilty-pleasures-of-christmas-part-1/ Tue, 16 Dec 2014 19:12:00 +0000 http://migrationaux17.laopinion.com/2014/12/16/the-five-guilty-pleasures-of-christmas-part-1/ Let’s face it. The holidays are all about guilty pleasures. We know we shouldn’t have this or that but we still have it and enjoy it. It is the right and perfect time to succumb to all temptations and be excused for it. For me is all the Latino-inspired holiday recipes that wires me in that direction. Perhaps because growing up our holiday table looked just like a Roman bacchanal— a large display of cold cuts and salads, hot meats and entrees, garnishes, all sort of beverages, plethora of desserts, fresh and dried fruits, a wide variety of cheeses and of course, panettone. Among some of the many cuts of meat we had turkey, roasted pig, baked ham, grilled red meat, fish, and chicken. Oh and cold cuts and charcuterie as well. So lets get started with the top five guilty pleasures of Christmas…Yes, according to me. On top of my list I have a bunch of small bites (tapas) that I love serving anytime I have people over especially around the holidays. And we could all argue that sometimes they are the best part of the meal. Think small bites ideas Manchego-quince-jicama skewers with watercress Blue cheese sliders on brioche or olive oil cake Flank steak with chimichurri sauce over toasted baguette Empanaditas with piquillo sauce and green salsa Chipotle beef mini tacos Chorizo stuffed dates with harissa sauce White bean hummus bruschetta with arugula, caramelized Onions and toasted pine nuts Triple cheese pizza bites or lasagna bites Pigs in a blanket, bacon wrapped hot dog bites (or wrapped around deep fried potato skins with chicharrón) Black bean tostadas with corn salsa, queso fresco, tomatillo and crunchy romaine SEE ALSO: If Ben & Jerry’s won’t do it; here’s how to make homemade ‘Soy’ ice cream Baked ham recipe Serves 18 This is an iconic Christmas dish that makes your house deliciously cozy, hat requires some time but almost zero attention. It is also great for bringing to someone else’s dinner party; can be cooked ahead of time and it is very easy to carry and serve. Ingredients 1 (12 pound) bone-in ham, rump portion 1/2 cup whole cloves 1 cup packed brown sugar (or maple syrup) 4 cups water, or as needed Directions Preheat the oven to 350 degrees F. Place ham in a roasting pan, and press whole cloves into the top at 1-2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to 1-inch depth. Cover the pan tightly with aluminum foil or a lid. Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F. (Make sure the meat thermometer is not touching the bone.) Let stand for about 20 minutes before carving. Serve with Cabernet Sauvignon or Pinot Noir. SEE ALSO: The 5 favorite Latino foods in United States Side dish: Creamy Chesnut purée Serves 4 Chestnuts always mark the beginning of winter and belong to the true spirit of the holidays. You can serve this creamy side dish alongside meats such as baked ham, roasted turkey, pig, game, red meat, or pork. (*To speed up the cooking time use canned chestnuts packed in water.) Ingredients 1 pound whole chestnuts 1/3 cup heavy cream, plus extra for later 2 Tbsp. unsalted butter, plus extra Sea salt or Kosher and fresh ground pepper, to taste Directions Cut an “X” on the flat side of the chestnut shells, and place them in a pot. Add enough cold water to cover them and bring it to a boil. Cook for 15-20 minutes or until tender. Drain and peel off the shell and inner skin while they are still warm, as it gets easier to peel them. Place them in a food processor or blender. Purée until smooth. Transfer the purée to a heavy-bottomed pot over low heat. Stir well. Add cream and butter. Stir to combine. Season to taste with salt and pepper. Add more cream (or milk) and butter if desired. Serve immediately.

The post The five guilty pleasures of Christmas, Part 1 appeared first on Voxxi.

]]> The 5 favorite Latino foods in United States https://eldiariony.com/2014/11/30/the-5-favorite-latino-foods-in-united-states/ Sun, 30 Nov 2014 19:11:00 +0000 http://migrationaux15.laopinion.com/2014/11/30/the-5-favorite-latino-foods-in-united-states/ While walking along the aisles of a supermarket in the United States, it is common to find shelves filled with all sorts of Latino foods and ingredients like jalapenos, tomatillos, avocado dips, tortillas, Mexican salsas and many other products which seemed exotic just until recently. Now they’ve become a common American household staple since TV is also increasingly riddled with programs featuring emerging Latino chefs preparing exquisite dishes with traditional ingredients. Latin cuisine has earned a place in American culture enriching not only dishes and palates but blending customs too. The Latino community represents a growing market with a projected $1.5 trillion by 2015. The Latino consumer likes preparing traditional meals with fresh ingredients, and these dishes integrate a variety of traditional staples of irresistible flavors, aromas and colors which have transformed American traditional tastes. As a sign of that growing influence, here is a list of 5 Latino most consumed food items in the United States in the past year. Avocado It represents the largest import this last year. It’s an excellent source of oils, vitamins, and  protein. Moderate consumption is recommended due to its high calorie and fat content. In Mexico it is known as “green gold” and it’s the world’s largest exporter. Chile (Capsicum) It’s widely and increasingly used as a condiment to accompany various dishes. It’s imported to the United States in its different varieties: serrano, jalapeno, poblano, chilaca and pepper or bell pepper as an important part of the new Latin culinary trend. Its attractive colors, rich flavors and aromas have positioned it as one of the most sought after by the American public. SEE ALSO: No turkey? No problem Papaya The papaya, besides being consumed in its original form, it’s also used in preparations such as juices and desserts. This fruit not only has nutritional benefits but it’s also used by the cosmetic beauty industry. This delicious fruit is originally from Central America, and is cultivated and used across America. In Mexico, before the arrival of the Spaniards, it was known as chichihualtzapotl, and was considered as an infertility antidote. Frijoles The frijol is a legume native to Latin America and is consumed in a variety of ways as well as the green pods or dry seeds. It is a very important part of Latin cuisine and is practically present in each dish as in burritos, tamales, enfrijolas, soups and omelettes among other many Latino meals. Mango Mango is a fruit of fleshy, sweet and tasty pulp native to tropical regions. Its extraordinary development in the Caribbean area and its exotic characteristics has made it one of the favorite tropical fruits of the American market, especially those from Latin origin. SEE ALSO: Tailgating: Small bites, big wins! More Latin Food Many more imports from Latin America such as seafood, fish, and beans, along with a wide variety of fresh or dry vegetables and legumes, share the same import volumes as the papaya. Latin or Hispanic foods are at present the most popular among all the ethnic foods according to various U.S. consumer studies that indicate that six of every ten consumers have expressed their preference for Mexican or Latin food. Major food companies closely follow the growing Latino trend to create products that appeal to the Latino palate with bilingual packaging. Some typical beverages are also making their way to the American public like Tequila, the traditional drink in Mexico, already a part of the most popular cocktails such as the Margarita or Tequila Sunrise. The traditional ritual of tequila includes a little salt to the rim of the cup and lemon slices.

The post The 5 favorite Latino foods in United States appeared first on Voxxi.

]]> Ingrid Hoffmann adds a Latin twist to the culinary world https://eldiariony.com/2014/11/29/ingrid-hoffmann-adds-a-latin-twist-to-the-culinary-world/ Sat, 29 Nov 2014 19:11:00 +0000 http://migrationaux15.laopinion.com/2014/11/29/ingrid-hoffmann-adds-a-latin-twist-to-the-culinary-world/ For years, “Simply Delicioso” and “Delicioso” host and chef Ingrid Hoffmann has been known for adding a Latin twist to the culinary world. That’s exactly what the Miami-based television personality and restaurateur will be doing as the new host of Telemundo’s “Top Chef Estrellas.” The all-Spanish reality show begins its second season in January. SEE ALSO: No turkey? No problem “It’s a new chapter for me to show myself in a different way,” Hoffmann told VOXXI. “I’m not cooking, I’m hosting. After doing cooking shows for 15 years, it’s nice to do something different. “I’ve never been on nighttime television. Everything I’ve done my entire life has been cooking shows and generally are on in the morning. I think that it’s going to expose me to an entire new audience, and I’m looking forward to that. So it’s an exciting time.” That excitement extends to “Top Chef Estrellas,” which for the first time will feature ten celebrities competing for the “Top Chef” title and a total of $100,000 awarded to charities of their choice. Joining Hoffmann will be returning judges and renowned chefs. The lineup includes former host and author Lorena Garcia, who competed in season four of Bravo’s “Top Chef Masters,” as well as James Beard award nominees Chef Jaime Martin Del Campo and Ramiro Arvizu, both of whom own Los Angeles’ award-winning restaurant “La Casita Mexicana.” As for the celebrities, they run the gamut from athletes to musicians and entertainers. The list includes Gabriel Coronel, Kimberly Dos Ramos, Sissi Fleitas, Judith Grace, Fabian Rios, Don Pedro Rivera, Maripily Rivera, Henry Santos, Fernando Vargas and Gabriela Vergara. “You get to see celebrities in a very different manner, very personal,” said Hoffmann, who is the author of “LATIN D’LITE” and “Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist.” “The pressure is intense with a lot of drama. The contestants had to live a little bit like ‘Big Brother’ with everybody in a home. There was a lot of competition and fighting. SEE ALSO: Top 5 Latin female chefs in America  “Here they are famous people and they don’t want to lose the challenges and look like idiots, so there was a lot of drama that comes with all of that and a lot of personal things that happened in their life.” As for the notion of “Top Chef Estrellas” being an American production in Spanish, Hoffmann believes this is just the tip of the iceberg regarding a wholesale change to the television landscape. “This is the beginning,” Hoffmann said. “The genre is new to the Latin market so I think we have a good chance. Latinos love food – our culture is very food-centric and part of our whole life. Latinos cook at home everyday, and Latinos love celebrity. I think the show has all of the components for it to do really well. It did well in season 1, that’s why they brought it back.” She added, “I think it’s going to make really good television.”

The post Ingrid Hoffmann adds a Latin twist to the culinary world appeared first on Voxxi.

]]> No turkey? No problem https://eldiariony.com/2014/11/24/no-turkey-no-problem/ Mon, 24 Nov 2014 13:11:00 +0000 http://migrationaux15.laopinion.com/2014/11/24/no-turkey-no-problem/ Uber-nachos for National Nachos Day https://eldiariony.com/2014/11/06/uber-nachos-for-national-nachos-day/ Thu, 06 Nov 2014 20:11:00 +0000 http://migrationaux14.laopinion.com/2014/11/06/uber-nachos-for-national-nachos-day/ New York Times Restaurant Critics reveal secrets of their coveted jobs https://eldiariony.com/2014/11/04/new-york-times-restaurant-critics-reveal-secrets-of-their-coveted-jobs/ Tue, 04 Nov 2014 17:11:00 +0000 http://migrationaux14.laopinion.com/2014/11/04/new-york-times-restaurant-critics-reveal-secrets-of-their-coveted-jobs/ Food stars Tom Colicchio and Rachel Ray discuss eradicating hunger in America https://eldiariony.com/2014/10/27/food-stars-tom-colicchio-and-rachel-ray-discuss-eradicating-hunger-in-america/ Mon, 27 Oct 2014 08:10:00 +0000 http://migrationaux12.laopinion.com/2014/10/27/food-stars-tom-colicchio-and-rachel-ray-discuss-eradicating-hunger-in-america/ Fritanga: An exclusive taste of Nicaraguan food https://eldiariony.com/2014/10/14/fritanga-an-exclusive-taste-of-nicaraguan-food/ Tue, 14 Oct 2014 18:10:00 +0000 http://migrationaux3.laopinion.com/2014/10/14/fritanga-an-exclusive-taste-of-nicaraguan-food/ Celebrating Hispanic Heritage with the one and only: Grilled fajitas https://eldiariony.com/2014/10/13/celebrating-hispanic-heritage-with-the-one-and-only-grilled-fajitas/ Mon, 13 Oct 2014 17:10:00 +0000 http://migrationaux3.laopinion.com/2014/10/13/celebrating-hispanic-heritage-with-the-one-and-only-grilled-fajitas/ The top 5 Latino chefs you need to know https://eldiariony.com/2014/10/12/the-top-5-latino-chefs-you-need-to-know/ Sun, 12 Oct 2014 18:10:00 +0000 http://migrationaux3.laopinion.com/2014/10/12/the-top-5-latino-chefs-you-need-to-know/ Raspados/granizados: Shaved ice with a Latino flair https://eldiariony.com/2014/10/07/granizados-shaved-ice-with-a-latino-flair/ Tue, 07 Oct 2014 18:10:00 +0000 http://migrationaux3.laopinion.com/2014/10/07/granizados-shaved-ice-with-a-latino-flair/ Empanadas, the timeless bites https://eldiariony.com/2014/10/05/empanadas-the-timeless-bites/ Sun, 05 Oct 2014 17:10:00 +0000 http://migrationaux3.laopinion.com/2014/10/05/empanadas-the-timeless-bites/ Simple tips for hosting a summer party https://eldiariony.com/2014/09/07/simple-tips-for-hosting-a-summer-party/ Sun, 07 Sep 2014 18:09:00 +0000 http://migrationaux7.laopinion.com/2014/09/07/simple-tips-for-hosting-a-summer-party/ Finding Gaston – Finding Peru’s gastronomic heritage https://eldiariony.com/2014/08/26/finding-gaston-%c2%96-finding-peru%c2%92s-gastronomic-heritage/ Tue, 26 Aug 2014 09:08:00 +0000 http://migrationaux4.laopinion.com/2014/08/26/finding-gaston-%c2%96-finding-peru%c2%92s-gastronomic-heritage/ Fresh and juicy strawberry recipes https://eldiariony.com/2014/08/24/fresh-and-juicy-strawberry-recipes/ Sun, 24 Aug 2014 17:08:00 +0000 http://migrationaux4.laopinion.com/2014/08/24/fresh-and-juicy-strawberry-recipes/ Peruvian Cooking Glossary: Know what you are eating! https://eldiariony.com/2014/08/17/peruvian-cooking-glossary-know-what-you-are-eating/ Sun, 17 Aug 2014 18:08:00 +0000 http://migrationaux4.laopinion.com/2014/08/17/peruvian-cooking-glossary-know-what-you-are-eating/ Irresistible grilled fruit summer desserts https://eldiariony.com/2014/08/10/irresistible-grilled-fruit-summer-desserts/ Sun, 10 Aug 2014 17:08:00 +0000 http://migrationaux3.laopinion.com/2014/08/10/irresistible-grilled-fruit-summer-desserts/ Summer corn; what’s not to love? https://eldiariony.com/2014/07/26/summer-corn-what%c2%92s-not-to-love/ Sat, 26 Jul 2014 17:07:00 +0000 http://migrationaux13.laopinion.com/2014/07/26/summer-corn-what%c2%92s-not-to-love/ 6 burger joints to check out in Buenos Aires https://eldiariony.com/2014/07/19/6-burger-joints-to-check-out-in-buenos-aires/ Sat, 19 Jul 2014 17:07:00 +0000 http://migrationaux13.laopinion.com/2014/07/19/6-burger-joints-to-check-out-in-buenos-aires/ Try different types of figs this season https://eldiariony.com/2014/07/13/try-different-types-of-figs-this-season/ Sun, 13 Jul 2014 17:07:00 +0000 http://migrationaux11.laopinion.com/2014/07/13/try-different-types-of-figs-this-season/ Mango coconut mint cobbler recipe for this summer https://eldiariony.com/2014/07/06/mango-coconut-mint-cobbler-recipe-for-this-summer/ Sun, 06 Jul 2014 15:07:00 +0000 http://migrationaux11.laopinion.com/2014/07/06/mango-coconut-mint-cobbler-recipe-for-this-summer/ Summer tips for grilling fruits and vegetables https://eldiariony.com/2014/07/03/summer-tips-for-grilling-fruits-and-vegetables/ Thu, 03 Jul 2014 13:07:00 +0000 http://migrationaux11.laopinion.com/2014/07/03/summer-tips-for-grilling-fruits-and-vegetables/ The 2014 Embassy Chef Challenge https://eldiariony.com/2014/05/18/the-2014-embassy-chef-challenge/ Sun, 18 May 2014 18:05:00 +0000 http://migrationaux1.laopinion.com/2014/05/18/the-2014-embassy-chef-challenge/ Bacalao a la vizcaina: a classic Easter recipe with a Latin twist https://eldiariony.com/2014/04/18/bacalao-a-la-vizcaina-a-classic-easter-recipe-with-a-latin-twist/ Fri, 18 Apr 2014 17:04:00 +0000 http://migrationaux14.laopinion.com/2014/04/18/bacalao-a-la-vizcaina-a-classic-easter-recipe-with-a-latin-twist/ A delicious National Empanada Day to celebrate https://eldiariony.com/2014/04/08/a-delicious-national-empanada-day-to-celebrate/ Tue, 08 Apr 2014 12:04:00 +0000 http://migrationaux13.laopinion.com/2014/04/08/a-delicious-national-empanada-day-to-celebrate/ How Chipotle is changing the fast food scene for the better https://eldiariony.com/2014/03/24/how-chipotle-is-changing-the-fast-food-scene-for-the-better/ Mon, 24 Mar 2014 12:03:56 +0000 http://migrationaux12.laopinion.com/2014/03/24/how-chipotle-is-changing-the-fast-food-scene-for-the-better/ Fried chicken and chocolate? An odd combination that will blow your mind https://eldiariony.com/2014/03/20/fried-chicken-and-chocolate-an-odd-combination-that-will-blow-your-mind/ Thu, 20 Mar 2014 12:03:31 +0000 http://migrationaux12.laopinion.com/2014/03/20/fried-chicken-and-chocolate-an-odd-combination-that-will-blow-your-mind/ National Ranch Dressing Day: Three healthy alternative dips https://eldiariony.com/2014/03/19/national-ranch-dressing-day-three-healthy-alternative-dips/ Wed, 19 Mar 2014 12:03:24 +0000 http://migrationaux11.laopinion.com/2014/03/19/national-ranch-dressing-day-three-healthy-alternative-dips/