Blog Posts by Lili's Latin Kitchen

By Liliana Moyano for Shine LatinaAvocado-breakfast salad

My sister Marcela just came back from spending a summer in Spain, and during her trip she discovered amazing recipes that she couldn't wait to try at home.

At last Sunday's family brunch, Marcela and I put together a delicious and easy breakfast salad inspired by Spaniards love of including eggs in every meal (ever heard of a Spanish omelet?). This recipe is perfect for making overnight, and then take to work the next day. The ingredients are simple: avocado, boiled eggs, bacon, and asparagus.

To maintain the freshness of the ingredients, we stored the final product in glass containers. I usually store all my leftovers in glass containers, which not only preserves the food better, but it's also more sanitary and easier to clean. I stored the breakfast salad in the fridge, and the next day I drizzled it with olive oil and sea salt crystals. The sea salt seals all the flavors, and adds a delicious and crunchy kick to this flavorful dish. Vamos a Read More »from An Avocado Breakfast Salad to Brighten Your Mornings

I've found that nowadays some of the best Latin food is getting served on wheels. The best tacos in town are served at a food truck.

Shine Latina went out to find out if the rumors are true- that if you are hungry for real Latin, you better stop by a food truck.

There's no doubt that the food truck rage is here to stay; from cupcakes to carnitas, there seems to be a wheeled restaurant to satisfy every possible craving.

Need a new way to make rice? Try my QuinoArroz!

Looking to get some honest-to-goodness real tacos, I visited Jefe's Original Fish Taco and Burgers, one of Miami's favorite Mexican food trucks. Here's my adventure, caught on camera, at Jefe's…

The line to order was long, a great sign that the food is worth the wait! The menu was just as long, but the truck owner explained what went into the items we were interested in, making my decision a bit easier. Did you see those fish tacos? I'm digging in!

Jefes - OrderingOrdering

I finally got my order. Wow! The tacos were amazing! The fish was fresh, the slaw crispy

Read More »from Authentic Latin Fare No Longer Served at Restaurants

By Liliana Moyano for Shine LatinaMango'rita

I'm usually the bartender of every party even when it's not at my house. Somehow I always end up taking over the making of the drinks at gatherings, reunions and even at a friend's bar. My amigos call me the "frustrated bartender", but I disagree because I enjoy doing it only at social events. Before I make a drink I always open the fridge to see what ingredients I can mix into a refreshing and delicious cocktail.

Try this drink with my tequila guacamole for an all-Mexican night.

Coming back from a weekend getaway in Mexico I stopped at the duty free and sampled an exquisite mango liquor. It was sweet, thick and tasted like real mango juice. The store attendant recommended drinking it on the rocks but in my mind I already had a recipe. I couldn't wait to get home and try out my new invention. The same night, when I finally arrived home, I opened the fridge and found some other ingredients that would blend well with my drink. Cointreau,

Read More »from A Mango'rita for an All-Mexican Night

By Liliana Moyano for Shine Latina

I always thought the best way to make carne asada (or grilled steak) was my dad's way: simple, flavorful Carne asada con cervezaand tender. He used to grill every Sunday and on special family gatherings. My uncles always wondered what secret ingredients he used on the meat that made it so delicious. He always insisted that sea salt was the only item he needed to make his churrasco taste good. Besides purchasing good quality meat, he grilled only on wood or real charcoal without using any lighter fluid to start the fire. He also insisted on waiting until the flames touched the metal grid before placing the steaks on the grill, and then he'd turn each piece only once.

Delight your guests with my shrimp ceviche on avocado before enjoying this great carne asada.

About a month ago, I traveled with my best friend to Los Angeles, and her family received us with a grill-full of Mexican-style carne asada. I wanted to help out in the kitchen, so I asked my friend's dad

Read More »from Grilled Steak Con Cerveza

By Liliana Moyano for Shine Latina

Avocado shrimp ceviche

No matter what beach you visit in South America, you'll always find a random guy that comes to sell you fresh ceviche de camarones (or shrimp ceviche). This type of dish is pretty much an altered version of the classic shrimp cocktail, except that the shrimp gets bathed in loads of onions, tomatoes, ketchup, lime with a touch of cilantro. It is definitely the perfect snack to enjoy under the sun while drinking an iced cold beer.

My mother, who is an amazing cook, makes her own version of the shrimp ceviche and adds avocado to it. Avocado perfectly balances the acidity of the lime when combined with the shrimp and tomato flavors. Trying to figure out a creative way to serve her ceviche, she decided to use half of an avocado as the serving dish. It makes for a beautiful presentation, and you get to enjoy a slice of avocado with every bite. My uncle loves my Mom's ceviche, and every time he comes around she knows she has to prepare her famous

Read More »from A Spicy Shrimp Ceviche Full of Summer Memories

By Liliana Moyano for Shine Latina

Empanadas Light

Empanadas, pastelitos, tamales and many other types of savory pastries have been around my family for generations. Mi abuela used to make delicious soft pasteles with semi-sweet dough filled with a meat and rice mix. The only person who could replicate this deliciousness was my Nana (or nanny) who still makes them when we ask her to delight us with her culinary skills.

A few months ago my Nana came from Colombia to visit the family, and we began celebrating our infamous Empanada Nights--an event that usually turns into an Empanada Midnights! Typically, all of our close friends and family members are invited, and while Nana and the girls cook, everyone else is impatiently waiting for their delicious empanadas. Gradually, the night turns into a laughter session remembering our childhood stories and talking about life. After hours of talking and drinking wine, we finally get to eat the pastries, which is usually well after midnight.

This

Read More »from A scrumptious (and low-calorie) Empanada Light

By Liliana Moyano for Shine Latina

NachosTones

Nachos are definitely a fun appetizer to share with friends, but I find them to be a little too messy. I've made my own Colombian version of this favorite Tex-Mex recipe by substituting the nachos for tostones (or fried green plantains), which keep their shape without crumbling under toppings thanks in part to two rounds of frying.

Tostones are quite popular in Latin America and the Caribbean; they are simply smashed green plantains that are fried and served as a side dish or appetizer. They may sound complicated to make, but with a little patience you will get a delicious version of nachos I'm calling Nachostones. Mi abuela used to make a wonderful hogao to top the fried plantains, which is a sauce made with thick crema latina, green onions, tomatoes and salt.

Every time I make my Nachostones, I end up having to write the recipe for someone. This dish has become a new favorite among my American friends who attack them as soon as

Read More »from Nachostones: Not'yo Typical Nachos

By Liliana Moyano for Shine Latina

Crema Latina Mac & Cheese

As a little girl growing up in Colombia, my days were spent cooking with my Nana. I was a very active kid so the best way for my grandma to keep me entertained was to have me help her in the kitchen.

Looking back, I've noticed something about the meals I helped my grandmother prepare:
the children ate what everyone else in the family ate. As long as I can remember, there was never a separate children's menu. In fact, I was 15 when I learned that mac and cheese, a favorite of American kids, even existed.

Now, I have two beautiful nieces who are growing up in this country and are well-exposed to the usual kid-friendly options like macaroni and cheese or chicken tenders. Concerned about their eating habits, my sister Angie and I spent a day in the kitchen trying to figure out a better way to feed them similar foods with healthier ingredients. We tried mac & cheese, but the first problem was to make it look like the original version,

Read More »from A Healthier, Latin Version of Mac & Cheese