Bistec encebollado or steak cooked with onion sauce, is a Colombian classic. It is also a dish that I love! it is especially good over white rice with tomato-avocado salad on the side.

My mom makes the best Bistec Encebollado! Thanks Mami

Buen Provecho! Read more…

This time of year there is nothing better than cooking in your crock pot. One single pot, slow cooking and great smells. Now that’s comforting and that’s what I love to cook during the winter. This lentils and beef stew is really easy to make and delicious over white rice. The perfect weeknight dinner. Enjoy it! Read more…

This is one of those recipes that many Colombians and I grew up eating at least once a week. Bistec a la Criolla is one of my favorites because I love creole sauces over white rice.

It is a simple and quick recipe to make and full of flavor. Serve it with white rice and avocado on the side. Read more…

Matambre is a popular dish in Argentina. It is beef stuffed with cooked eggs, spinach and other vegetables. Some of the cuts of meats used in Argentina and South America are different than the cuts in the United States. The kind of meat used for this dish is similar to flank steak and is cooked in the oven or on the stove for about 1 hour and often served with chimichurri. It can be eaten cold or hot. When it is eaten cold, it is perfect for a picnic.

This week on the virtual culinary tour hosted by my friend Joan from Foodalogue, we are going to Argentina, so Matambre is the dish I am making to join her on this tour. Read more…

Who can resist a bowl of hot beef chili on a cold day?

Chili con Carne anyone? This dish makes the perfect lunch or dinner on a cold winter day. Oh, I cannot wait to have another bowl! The best thing about chili is that it is as good the next day as the day you cooked it. So, you may want to increase the serving size and make a large pot, so you’ll have some leftover for the next day. There are only a few dishes that I eat the next day, as I am not a leftover person, but chili and arroz con pollo are a couple that I usually enjoy the day after I cook them.

For this chili con carne I used flank steak and it was absolutely delicious. Try it! Read more…

Guest posting today and sharing his delicious recipe is Gera  from “sweets Foods“. Gera lives in Uruguay(South America) and has a wonderful blog filled with great information.
~Erica

What’s better than a chivito?..another chivito What am I talking about?
A “sandwich recipe” only found in my country, Uruguay!

What it isn’t? It isn’t a panini sandwich, or a ham sandwich, or a chicken sandwich -nor is it a gourmet hamburger!
Are you a sandwich maker? Then it’ll be very easy to make and relish!

A little of History about the Chivito
Punta del Este (the most famous vacation-spot here and it’s the Ibiza of South America!) was the cradle of its birth. In this city a lot of people, especially young people,  go to bed at sunset after dancing all night. How do they do it? Simple, they take a little nap till midnight/1 a.m. and then straight to the nightclubs!

Why is the national sandwich of Uruguay called “chivito”, which translates to “baby goat” or “little goat”, yet it’s made with beef?

As the story goes, while during a blackout one night at a restaurant, a woman customer asked if she could order goat meat, as she had recently tried this meat in another country. The restaurant owner told her that he was going to make a special dish for her with what he had on hand at that time. He was limited due to the blackout.

He prepared a toasted sandwich with butter, fillet Mignon and ham and seasoned it with other various ingredients that he had available that dark night. Although not the goat meat she had wanted, the woman was totally delighted and the “chivito” was born! Read more…

My grandmother’s meatball and rice soup is one of my favorite soups and I come to crave it every now and then. So this past Tuesday, I was very happy to have everything on hand to make it. Here’s Mamita’s recipe. I hope you enjoy even half as much as I do. Read more…