How do you spice up your life?
For Christian Ortiz, Senior Brand Manager for Frank's RedHot, who spoke with Latin Post in an exclusive interview, it's his passion for both his Guatemalan and American cultures, American football and Latin American fútbol -- and of course a dash of Frank's RedHot sauce!
Beginners and veterans, alike, should have a fundamental understanding of Latin cooking basics. Keen awareness of techniques, flavors and tools makes all the difference; and is what helps to make an exceptional and sensational Latin cooking experience, as opposed to a mediocre, Taco Bell-caliber one. The right ingredients and techniques will liven up and give an ethnic-twist to routine American dishes, and it will introduce the Latin palate to anyone open to a zesty and mouthwatering experience.
Women and men, the wealthy sort, gathered, and sat to dinner, ready to devour a plate of Pollo a la Brasa. The place: Lima, Peru. The year: somewhere between the 1950s and the 1970s; prior to people of lesser means' consumption of the dish. The chicken is salty, smoky and juicy, and it's traditionally served on a bed of large-cut French fries, and is traditionally eaten sans cutlery and with fingers.
Chiclayo, one of the most important urban areas in of Peru, is the birthplace of several genetically diverse crops (quinoa, kaniwa, llma beans, caigua & etc.), but it is also the birthplace of one of Peru’s most delectable dishes, Jalea.
Empanadas have been adopted and altered by the Philippines, Indonesia, Malaysia, Haiti, Afghanistan, Latin America, India, Jamaica, the United States and Sri Lanka, but it originated in Galicia, Spain and Portugal during the early 1500s. The delicious savory pastry that takes on different forms, and has can be filled with various meats, cheeses, fruits and vegetables, has not evolved very much since its inception; but one Latina inventor has resolved the most tedious step in the empanada baking process, the edge-pinching.