Blog Posts by Lili's Latin Kitchen

By Liliana Moyano for Shine Latina

Vino caliente from BogotáBogotá is a beautiful city where temperatures stay mostly in the 60s or 70s year round. When the sun sets and the temperature starts to go down, it's common to see people ordering warm cocktails at bars and restaurants. In fact, one of the most popular drinks around is vino caliente (hot wine), a beverage found mostly in the city's art district.

Last week, I was visiting family in Bogotá, and my friend Gio took me to a place called "La tienda de café". It's a lovely bar that serves traditional Colombian food and drinks. As soon as I looked at the menu, the first item listed was vino caliente. So, I immediately went up to the bartender and together we made the best hot wine I've ever had.

Cheers!

This Vino Caliente recipe includes Grand Marnier and cinnamonIngredients 

(1 serving)
2 oz. orange brandy
1 oz. triple sec
3 oz. fresh orange juice
4 1/2 oz. merlot
1 cinnamon stick
¼ lime
Sugar to taste
¼ orange wedge

Try this recipe with my cilantro and

By Liliana Moyano for Shine Latina

Tuna Coconut CevicheMi hermana Natalia lived with her husband in a sailboat for a few years. During her travels, she was exposed to the culinary world of the Colombian coast- an area known for its abundance of fresh food. She learned everything from the proper way to barbecue seafood onboard to making meat conserves while at sea that lasted up to three years. One of my favorite dishes was her easy-to-make tuna and coconut ceviche, common in Baru, a small island off the shore.

During my last visit to her house in Bogotá, I asked her to make that same tuna dish. With pen and paper in hand, I carefully took note of the recipe and ingredients expecting this to be a long and complex process. To my surprise, thirty minutes into the cooking we were already serving dinner. Enjoy!

Diced fresh tunaIngredients
(4 servings)
3 limes, juiced
1 lb. fresh tuna, diced
1/2 cup coconut milk
1 tsp. sea salt
1/2 cup shredded carrots
1/2 small white onion, julienned
1 red bell pepper, julienned
1/2

By Liliana Moyano for Shine Latina

Detox smoothieGrowing up, mi nana made exotic juice blends I refused to drink. She chased me down for hours with juice in hand until I finally gave in. But once I took the first sip, I always asked for more. Sometimes she'd blend spinach and guava, or pineapple, garlic and celery. Over time I learned not to ask what was in the juice because it all sounded very weird to me.

Every January, she made a detox beverage that was delightful, colorful and delicious mixing papaya, orange, carrot, ginger and honey. Besides being the perfect morning juice, it is packed with vitamin C, giving your metabolism a great kick start. Nana made this smoothie at least once a month, but after eating all that rich holiday food, it was on the family's menu every day for a full week. ¡Bienvenido 2013!

Main ingredientsIngredients 

(1 serving)
3 oranges, juiced
3 oz. papaya
½ cup shredded carrots
1 tsp. fresh ginger, grated
1 tbsp. honey

Try this recipe with my healthy avocado-egg salad


Directions

By Liliana Moyano for Shine Latina

Fig infused cocktail

I lived in New York while I studied film; Union Square holds a year-round farmers market on Tuesdays. While in the summer the market is usually filled with fresh fruits and herbs, in the winter it carries lots of jams, dried fruit and ciders. I loved to stop by after school, and buy an apple cider to warm up. Sometimes the cider vendor offered a delicious rum and fig infusion that was served over ice; it has a particularly floral aroma that blended perfectly with the fruit flavor. I never came across the drink again after leaving the Big Apple.

Rose herbs

During a recent business trip to Paris, I stumbled upon a lovely store filled with teas and infusions of all sorts. I came across rose infusion that brought back the memory of the fig drink. I had to buy it, and attempt my own version of the cocktail.

Try this drink with my holiday buñuelos

Figs muddled with rum over ice

Ingredients 

¼ cup water
1 tbsp. rose herbs
1 tsp. brown sugar
1 fig, get one slice and

By Liliana Moyano for Shine Latina

Brazo de ReinaEvery January 6th, we celebrate "Día de Reyes" in Latin America to commemorate the visit of the Three Wise Men to the Christmas manger. It's the culmination of the holiday season, and for many, the last day of vacation before going back to school and work. On this date, we exchange gifts and cook a traditional meal that includes a rosca or baked sweet bread.

In my family, we call our rosca "Brazo de Reina", a pastry roll filled with strawberries and dulce de leche. The most challenging part of this dessEggs beat to stiff peaksert is rolling the fillings inside the bread without breaking it, but I've got a very specific technique that involves using a wet towel to roll it. It will actually take very little time to make it, from beginning to end, giving you more time to enjoy with your family.

Try this dish with my Colombian eggnog

Ingredients 


(6 servings)
6 eggs, separating egg whites from yolks
6 tbsp. sugar
6 tbsp. baking powder

By Liliana Moyano for Shine Latina

Pork chops and cilantro tzatziki

Hoping to avoid the summer crowds, I traveled to Europe this past September; the weather was fabulous and the tourist madness had dissipated. I started in Madrid, where I stayed for a few days enjoying some excellent tapas and wine; then, I moved on to Prague and Paris. I found my favorite spot in Greece, though. In its quaint island of Santorini, famous for its sunsets, charisma and exquisite local food, I took in the sights and cuisine.

During my tour of Imerovigli, I discovered a restaurant overlooking a volcano called "La Maison". cucumber and cilantro chopped And what a place it was! The attention was unimaginable, the sunset view arresting, and the food was absolutely exquisite. I ordered lamb chops with tzatziki sauce, which is Greek yogurt blended with cucumber, lime and dill. The lamb chops were juicy and tender, cooked to perfection- a true culinary experience!

Cucumber and Greek yogurt

A few days ago, I was craving that very meal and headed to the supermarket to find similar

By Liliana Moyano for Shine Latina

Roasted pumpkin puree

At a previous job, my co-workers and I would try to sample different cuisines each day of the week. Sushi on Monday, Cuban on Wednesday. On Fridays we were known to end up at Baires, a local Argentinean restaurant that offered a happy hour menu all day. One of my best wine discoveries at Baires was an inexpensive Malbec called Finca La Linda that's smooth with great body, and it goes perfectly with any kind of steak. I still go to Baires often, but the wine is not what really brings me back. It's the Chef's to-die-for roasted pumpkin mash! It is soft and sweet, and it's the perfect side for their churrasco. Every order is made from scratch and goes straight from the oven to the table. The texture of the mashed pumpkin brings out the flavors in the meat without overpowering the churrasco. Pumpkin with butter ready to roast

Since pumpkin is in season, I made this mashed veggie recipe for my family, and- to my surprise- I didn't spend more than $5 on the ingredients! More money

By Liliana Moyano for Shine Latina

Mouse de maracuyá

My nana (or nanny), Delfina, who has been a part of my family for over 30 years, took care of me and my sisters from the day we were born. Needless to say, she is a second mother to me. My father used to give her instructions on what to cook during the week, mainly because he was always trying a different diet. When he was too busy, though, and didn't pick our menu, my nana cooked whatever she felt like making. That usually meant an irresistible dessert. Sometimes she made torta de plátano, apple or carrot pie, and even sweet empanadas. My all-time favorite, though, is a mousse de maracuyá, (or passion fruit mousse); it's smooth and sweet, but not too sugary. The perfect end to any meal as far as I'm concerned!

Unfortunately, she lives in Colombia and can't be here to make if for me in person. Luckily, she can (and did) give me precise instructions on how to make it myself. Simpler than I thought, it's similar to making a smoothie with