In general, pionono is a type of rolled sweet pastry filled with dulce de leche or other white fillings like fresh whipped cream. Pionono is a traditional dessert that you would find on a table at a b [..]

Tostoneras are easy to use, inexpensive and sold at most Latino markets, next to calderos and other kitchen elements. A tostonera is used to press tostones. Its sizes vary and you can find it in metal [..]

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Adobo is Spanish for marinade: the sauce, spices or seasoning used to enhance the flavors of any cut of meat (fish, poultry, pork, beef, etc.) and soften it at the same time.

While agave is best recognized as the plant from which tequila is made, it has recently become just as popular for its nectar (or syrup), known in Mexico as aguamiel (honey water). The Aztecs prized t [..]

Literally “fresh waters” in Spanish, even the name aguas frescas is refreshing. Popular in the United States, Mexico, Central America and the Caribbean, aguas frescas are a drink made with fruits, cer [..]

Ajiaco is a traditional Colombian soup and one of the country’s staple meals. This dish is prepared with potatoes, but not just any kind: it takes papas criollas, a creamy and yellowish variety. They [..]

Al pastor refers to a cooking technique and a Mexican dish similar to Turkish kebabs or Greek gyros. This dish originated in central Mexico, possibly influenced by Lebanese immigrants who brought this [..]

Alfajor is a baked treat traditional in Latin America and Spain. It’s basically a sort of “sandwich” prepared with two cookies and a sweet filling.

As a little girl, we used to enjoy almendrados during the holidays or hot summer days. We ate it in all its versions: as a cold almendrado or as the almond paste with sugar, honey and flour (similar t [..]