Peruvian chicken, aka pollo a la brasa, or simply "charcoal chicken," has crisp, flavorful, smoke-kissed skin, juicy flesh and an herbaceous, positively addictive green sauce that accompanies it.
Warning: Do not open on an empty stomach.
We ate too much Latin food and (barely) lived to tell the tale.
Guacamole and beer -- who could ask for more?
In Panama City, high rise steel looms over tin roofs and street vendors compete with fancy restaurants, where the country's namesake hats don't look a bit out of place.
"It's like trying to sell ice to Eskimos," MSN Noticias contributor Adrían Cerda wrote. Qdoba's head chef Ted Stoner told
Middle Eastern Shrimp EcoRico Tip: heat your pan first so you don’t burn the olive oil! Add the shrimp. If you haven’t yet
Asked whether she prefers one culture or the other, she said people on both sides of the border embrace both cultures. 2
Hoffmann was raised in Colombia and the Netherlands, and later moved to Miami, where she opened the high-end fashion boutique
What inspired you to become a chef? Chorizo And Corn Bread Stuffing (From Simple Food, Big Flavor, p. 109) Makes 3 cups 1