chipotle cream2 - fl

Cinco de Mayo celebrations, which are big in USA (especially amongst Mexican-Americans and Latino communities) are the result of transculturalization. In other words, although it is a public holiday that commemorates la Batalla de Puebla (Puebla´s battle) where the Mexican army defeated the French invaders, in Mexico we rarely celebrate that day.

That does not means we cannot feel a little bit festive and have an (even higher) oh-so-mexican-spirit today, so I decided to share with you a modern interpretation of our classic tacos de pescado (fish tacos) that you will be able to replicate no matter where you live.

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I have a love affair with crunchy stuff. In that segment tostadas, deep fried flat corn tortillas used as a base for other foods, are simply Numero Uno. Happily, I’m not the only one who feels this way; you see, in my country tostadas { pronounced /toʊˈstɑːdə/} are also very popular dish due to their versatility.

They can be eaten a todas horas (anytime of day) as botana or antojito (snack), side dish or a a dish of its own. It all depends on the toppings you are using. Being tostada con frijoles refritos: refried beans, queso fresco (cheese), cream, chopped lettuce, sliced onions and salsa spread and stacked onto the tostadas, the basic recipe for it. My friend Pati, has a very good recipe.

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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.