I should start this post apologizing for the lack of blog publishing but instead lets´focus on the bright side of life. Shall we?. Let´s talk about  making and eating cacahuates enchilados (spicy peanuts) while sipping cervezas by the pool. So, yeah, let´s stay basic. This recipe is a simple one, like seriously simple but so delicious you will eat this by handfuls. It´s salty and spicy and so open for twists or additions in terms of chilies or spices. Hope you play along.

In my (mexican) family we tend to eat this during weekend´s parriladas (bbq)  as a botana (finger food) to whet the appetite. I suggest to also pair them with long conversations over a lounge chair. They go terribly well with watermelon & coconut slushies, agua de horchata (cinammon rice milk) or Palomas.

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One of the many joys of experiencing any holiday season is the preparations ahead. In Mexico, Día de Muertos, which is (almost religiously) held every first and second of November, that joy is not an exception. I have so many sweet memories since my childhood of visits to markets with my Mom and sisters, where we would stock up on seasonal products. Calabaza (pumpkin), tejocotes (mex hawthorn) and guayaba (guava) for tachamole and chocolate from Oaxaca for our Ofrenda (my maternal grandpa was from Oaxaca); tamales nejospipian (pepita/green mole),  calaveritas (sugar skulls) labeled with my  four grandparents names, candles of all sizes and shapes and of course flores de cempazuchiy terciopelo to build up the petals caminos (ways) that will lead the Muertos (dead people) to their Altares.

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Hey there amigos. Here at A&S we´re so excited to bring  you another gorgeous co+lab. For this Healthy Living collaboration I invited my not beautiful but gooorgeous russian friend Katya Mendes da Maia to share with us tips and recipes that will make you look and feel great. Katya is a Health Coach & Raw Food Chef to be that I meet about three years ago in Macau at a Beaujolais Nouveau party (well, we can have a glass of wine every now and then, right?). Later, we coincided at a Macau tour guide course where both started to be more interested in each others countries (She finds Mexico as exotic as I do think of Russia) while madly falling in love with our lil island´s history, gastronomy and world heritage; bueno, as you can imagine we share so many interests in common. I admire in Katya the tenacity, enthusiasm and commitment  she imparts on every aspect of her life. I know you will love her collabs in here as well. Please give her a warm welcome and check her brand new blog Live & Love! – Heidi

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Oct 19 2013

Asian style fried rice is one of the simplest ways to fall in love with Asian cuisine; being its comfort food-y allure or its chinese version of je-ne-sais-quoi but frankly speaking you must be an alien not to like a good bowl of fried rice; and if you are lucky enough to have a Singaporean friend like I do, then that bowl of homemade fried rice is a ticket to (budhist) heaven. In my 7 years living in China I always attempted to cook not a good but at least a decent fried rice with no success but with Jules technique I have improved and although I am not a chinese master chef (yet), I can cook a tasty and not clumpy fried rice!. I´m sure you will also succeed in making a perfect rice. Give it a try. It wil become one of your mid-week comfort meals. – heidi

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Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.