Bloody Bacon (Liliana Moyano)By Liliana Moyano for Shine Latina

Last winter my friends invited me to Denver, Colorado to snowboard at a ski resort. I was very excited because I had never done any skiing before, and I thought it would be an easy sport to master. Once we arrived, the only slide open was the intermediate, which looked like Mount Everest to me. I was very scared, so I walked up to the lobby for a drink before my big adventure.

Once at the bar, I realized that everyone was having a red drink with bacon in it. Out of curiosity I ordered one, and to my surprise the drink with the bacon strip was a hit! I drank it como juguito de naranja (like orange juice)! That piece of bacon added a touch of saltiness and crunch to a perfectly made Bloody Mary. When I came back home, I couldn't wait to tell everyone about that "bacony" Bloody Mary, and made it for my family and friends. I gave it a Latin twist by adding some Mexican Sangrita and a jalapeño. Try one at your next brunch for a deliciously

Batido de Mamey

By Liliana Moyano for Shine Latina

Mis abuelitos lived in small town in Colombia where the weather was ideal for growing exotic fruits. Grandpa planted fruit trees all around the house: tangerines, oranges, mangos, guavas, and my favorite, mamey (a papaya-like fruit). Grandma used to sit with me and my sisters around the pool and pick a mamey right from the tree. I never imagined that you could use this fruit in shakes until a few years ago when I bought frozen mamey thinking it was papaya. So, I gave it a try and made a simple batido or shake using a hint of coconut milk. Coconut milk adds a very smooth texture to any shake. This batido is perfect for breakfast, dinner, and even as a pick me up before or after your workout. It's light and delicious.

(1 serving)

Batido de Mamey

Ingredients

• 6 oz frozen mamey (can be substituted for papaya)
• 1/2 cup milk
• 1/3 cup coconut milk
• 2 tablespoons honey
• 2 ice cubes

Directions

In

Chef Lorena García (Courtesy Taco Bell)When Taco Bell went looking for the right culinary expert to revamp their menu, their eyes and taste buds led them to renowned chef Lorena García, a Miami restaurateur, host of Utilísima's "Sazón con Lorena García" and contestant on the upcoming season of Bravo's "Top Chef". But, when the restaurant chain came calling, Chef García was surprised; "I don't do fast food!" was her first reaction. As the conversation continued she learned what the challenge entailed: coming up with fresh, healthy and tasty menu options in tune with Taco Bell's Tex-Mex influence and affordable pricing. The fast-food retailer was looking to create menu items with a clear Latin, homemade, chef-grade influence in order to stay relevant and become a forerunner among the leaders in the industry.

VIDEO: Outrageous Colombian-style hot dogs

But what would that mean for her? "I had to keep my word [her commitment to the highest food quality], and my reputation was at stake. But, then I saw that they respected me and

In this tutorial, I'll show you how to create an easy, simple, and wearable smoky eye. In a few short steps, and with the right products, a sexy smoky look is easily attainable. Eva Mendes rocking the smoky eye look (iStockphoto)

By Charleen Gonzalez for Shine Latina

All the brushes I use in this tutorial are from Sigma (Mrs. Bunny Essential Kit). You will need a base color that is close to the color of your skin, grey/taupe shadow, shimmery white shadow and a dark charcoal or black shadow. I like to use Too Faced's Romantic Eye Palette, which contains all these colors in an easily accessible and color-coordinated format.

Step 1:
Always start out by applying an eye shadow base to the eye. I use Too Faced's Eyeshadow Insurance, which prevents the shadows from creasing and increases their longevity and wear.

Watch my tutorial on how to create the perfect smoky eye:

Step 2:
Continue by using the color closest to your natural skin tone, and apply this as a base on your eyelid up to your brow bone with a fluffy blending

Mojito Rojo (iStockphoto)The mojito, also known as the "Cuban highball", has quickly become one of the most popular cocktails in the US. A favorite of author Ernest Hemmingway, who discovered it in La Habana's famous Bodeguita del Medio, is a combination of sugar, rum, mint and lime juice resulting in a drink that refreshes the body and excites the palate. This Mojito Rojo recipe adds a new twist of flavor and color to the classic ingredients by adding fresh strawberries as well as strawberry juice to the mix. Make sure to make enough; your party guests will be asking for more. ¡Salud!





Best vino pairings for your favorite Latin foods

Mojito Rojo

Ingredients
1 ounce fresh lime juice (count on 1 lime per 1 ounce)
5-6 fresh mint leaves
1 ¾ ounces white rum
2 ounces strawberry juice (see recipe below)
Ice cubes
3 ounces club soda (or to taste)

Directions
Combine lime juice and mint leaves at the bottom of a highball glass; use a wooden spoon to muddle the mint. Stir in rum and strawberry juice. Fill glass

Shine Latina asked Argentinean and Colombia Crest head winemaker, Juan Muñoz Oca, about the best wines to pair with traditional Latin dishes. Find out which vino will go best with your dinner tonight.

Arroz con pollo (iStockphoto)Arroz con frijoles or arroz con pollo: "Go with a white, dry wine; the acidity will cut the fat in your mouth and provide you greater enjoyment of the rice. I recommend our Grand Estate Chardonnay," says Muñoz Oca.

Carne asada (barbecued meat), chuletas (pork chops) or masitas de puerco (fried pork chunks): "To pair with your beef or pork dishes, try a blend of red wines like Horse Heaven Hills "Les Cheveux" Red or our Grand Estates Merlot. Reds tend to be more forgiving when it comes to the heaviness of a nice piece of meat. Horse Heaven Hills Cabernet Sauvignon also has nice tannin (that dry and puckery feeling in the mouth) that goes well with red meats in general," says Muñoz Oca.Grand Estates Chardonnay (Columbia Crest Winery)

Fish: White wine is the traditional pair for fish, but depending on what sauce its cooked in, the pairing

Nothing says summer like a pool-side barbeque while enjoying an icy cold Coca-Cola and a hot dog. Only, instead of topping off your classic frank with the usual (ketchup & mustard), we've got some options to liven up your fare.

We visited La Moon Restaurant, a Miami institution for Colombian-style perros, to get the lowdown on how to incorporate some of the most unusual and outrageous toppings to get…well…a hotter dog.

VIDEO: Grilling Mexican-style

Chef German Berillos shows us exactly how to prepare three the restaurant's most popular Colombian hot dogs, which have grown in popularity thanks to the public's growing appreciation for the traditional street food. Some of the deliciously wacky toppings include melted cheese, egg and pineapple sauce!

"Instead of a hot dog, we have a superperro. Instead of potato chips, we have papas criollas, and instead of Coke, we drink Colombiana," says Chef German on the fun Colombian swap of the all-American version of hot dogs.

Watch

From singers to musicians and actors to athletes, check out which celebrities are having a feliz cumpleaños this month!