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piezas de chile poblano

( Bellpeppers )

piezas de huevo

( eggs )

taza de harina

( cup of flour )

aceites el necesario

( oil in nessary )

quesos fresco

(fresh cheese)

salsas de tomate
(tomato sauce)

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tacos
1) lechuga = lettuce
2) tomate= tomato
3)guacamole = avocado thats smashed with other ingredients
4)torillas = thin pancake made out of flour or cornmeal
5)queso=cheese

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Ceviche de camarones
Camaron/Shrimp
Tomates/Tomatoes
Chiles/Chilles
Union/union
Cilantro/Coriander

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tomate- tomato
lechuga-lettuce
queso-cheese
frijoles- beans
pollo asado- grilled chicken

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Empanadas De Carne:
1)carne molida (ground beef)
2)queso manchego, rallado (grated manchego cheese)
3) tomates (tomatoes)
4) cebolla (onion)
5)ajo, picado (chopped garlic)
6)rama de tomillo (sprig of thyme)
7)chiles (chiles)
8)Pimienta (pepper)

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pecho de pello chicken breast
chili chili
cebollas onions
sal salt
queso cheese
aceite de oliva olive oil
carne molida ground bef
frijoles beans
elote corn
tomates tomatoes
cebollines scallcions
tortillas de espinaca spinach flour tortillas
Mexican Lasagna

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Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.

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Bistec de estilo latino
(latin stayle flank steak)

1: Filete de flanco(flank steak)
2: maíz(corn)
3:tomate (tomato)
4:jalapeño(jalapeno)

5:Mantequilla de chipotle(chipotle butter)

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Servings: four to six.

The flavors here are earthy and satisfying, and they mingle beautifully with the spicy heat of the chipotle butter.

Ingredients

For the rub:

2-1/2 Tbs. ground cumin

1 Tbs. chili powder

1 Tbs. ground coriander

1-1/2 tsp. freshly ground black pepper

1/2 tsp. ground cinnamon

1/2 tsp. dried oregano

For the steak:

1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane

1 tsp. olive oil

1 tsp. kosher salt

1 recipe Chipotle Butter

Nutritional Sample Size based on six servings

Calories (kcal) : 220

Fat Calories (kcal): 110

Fat (g): 12

Saturated Fat (g): 5

Polyunsaturated Fat (g): 1

Monounsaturated Fat (g): 5

Cholesterol (mg): 55

Sodium (mg): 470

Carbohydrates (g): 3

Fiber (g): 2

Protein (g): 23

Preparation

Make the rub

Mix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.

Beer is the beverage best suited to the variety of strong, smoky flavors here. A pale ale would be great.

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Latin-Style Flank Steak - Recipe - FineCooking

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Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon Servings: four to six.

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1) aguacate
2) jalapeno
3) queso
4) tomate
5) maíz

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Paella de Marisco
1) arrroz bomba (bomba-paella rice)
2) pimiento rojo (red pepper)
3) filete de pescado blanco (fillet of white fish)
4) mejillones (mussels)
5) almejas (clams)
6) langostinos (prawns)
7) perejil (parsley)

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camarón
(shrimp)
cilantro (coriander)
jugo de tomate (tomato juice)
salsa de tomate (ketchup)
aguacate
(avocado)

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1. Pepino - Cucumber
2. Pimientos Rojos - Red Bell Peppers
3. Tomates - Tomatoes
4. Ajo - Garlic
5. Jugo de Tomate - Tomato Juice

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For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

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1) tortilla (tortillas)
2) chicharron prensado (pressed pork rind)
3) carne de puerco (pork meat)
4) salsa de chile de arbol seco y chile guajillos (salsa of dry tree chile and guajillo chili)
5)cebolla y cilantro (onions and coriander)

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Pressed-chicharron tacos are all a boy could wish for. (Jonathan Gold/Los AngelesTimes )

If you are in South Gate, and you have commanded a table at Tacos DF, you are probably here for the Mexico City -style antojitos, which is to say the broad huaraches piled high with chicken, the quesadillas stuffed with squash blossoms and melted cheese, or the saucer-size sopes stained black with musky huitlacoche. If you are a fan of pambazos, the soaked and griddle-crisped sandwiches that are what the devil's mother-in-law might fry up for breakfast if somebody asked her for a plate of French toast, you will find these here too.

Tacos DF, decorated with splendid murals, including a reworking of the Last Supper with classic Mexican movie stars in place of the disciples, is also the only place in town I have run across tacos made with chicharrón prensado, a gooey, porky, slithery meat with overtones of head cheese, scarlet and chunky in appearance and as dense as molten lead. Chicharrón prensado is usually described as pressed pigskin, and there are certainly bits here matching that description, but it is clearly more than that - escaped scraps of carnitas meat, perhaps, or cartilage stewed into submission, or fat that didn't quite render the first time around, but is now ready for its closeup.

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Chicharron Prensado Tacos at DF Tacos in South Gate

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Pressed-chicharron tacos are all a boy could wish for. (Jonathan Gold/Los AngelesTimes ) If you are in South Gate, and you have commanded a table at Tacos DF, you are probably here for the Mexico City -style antojitos, which is to say the broad huaraches piled high with chicken, the quesadillas stuffed with squash blossoms and melted cheese, or the saucer-size sopes stained black with musky huitlacoche.

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Tacos
1.Tomate -> Tomato
2. Maiz -> Corn
3. Lechuga -> Lettuce
4. Tortillas -> Tortillas
5. Qeso -> Cheese

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Plate of Mexican food Tacos on old wooden table

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Picture of Plate of Mexican food Tacos on old wooden table stock photo, images and stock photography. Image 27708004.

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1)  tortillas: tortillas
2)  tomates: tomatoes
3) aguacate: avocado
4) lechuga: lettuce
5) queso: cheese

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1. Piernas de pollo- Chicken Thigh
2. Lima- Lime
3. Pimiento rojo- Red Peppers
4. Papas- Potatoes
5. Cebolla- Onion

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Tostada

Frijoles refritos, Monterrey jack queso, lechuga, tortilla de maiz, Tomates,

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ocho chalupa Conchas(8 corn)
uno cucharada aceite de coco (1 tablespoon coconut oil)
frijoles pintos( refried beans)
dos tazas Desmenuzado pollo (2 cups shredded chicken)
dos tazas desmenuzado
lechuga(2 cups shredded lettuce

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Cilantro
Cebollas
Carne Molida

Guacamole
Queso Mozzarella
Masa

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maiz
cilantro
sour cream
cebolla
queso

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avacado
tomates tomatoes
cebolla onion
cilantro
pescado fish
cangrejo crab
chiles serrano serrano chillis

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1. Arroz~ Rice
2. Carne Molida~ Ground Beef
3. Pimientos Verde/Rojo~ Green/Red Bell Peppers
4.Cebollas Rojas~ Red Onions
5. Agua~ Water
6. Mantequilla~ Butter
7. Tomates~ Tomatoes
8.Tortillas~ Thin pancake of cornmeal or flour

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1: carne molida- ground beef
2:cilantro- coriander
3:tomates- tomatoes
4:maiz- corn
5:guacamole- smashed avocado
6: tortilla frita- fried tortilla

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Chile Relleno-
Poblano chile
Pasta de Huevo (Egg Batter)
Queso Monterey Jack (Monterey Jack Cheese)
Salsa (Sauce)
Arroz (Rice)
Frijoles (Beans)

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sopa de carne - beef broth
carne asada -  grilled meat
lima - lime
cebolla - onion
cilantro - coriander
arroz - rice

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1: El cerdo- pork
2: El maiz - haminy
3: cilantro-cilantro
4: cebollas blancas- white onions
5: laurel-bay leaf
6: seco chiles- dried chiles

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10 tortillas de harina = 10 Flour tortillas
1 cucharada de aceite de oliva = 1 tablespoon of olive oil
2 cucharadas de jugo de limón fresco = 2 tablesoons of fresh lemon juice
1 cucharadita de sal = 1 tablespoon salt
1 cucharadita de pimienta negra = 1 tablesoon of black pepper
1 cucharadita de comino= 1 tablespoon of cumin
20 oz Pechugas de Pollo = 20 ounces of Chicken Breats
1 1/4 C Queso, sin grasa, desmenuzado = 1 and 1/4 shredded cheese
1 1/4 C Iceberg Lechuga, triturada = 1 and 1/4 cup crushed iceberg lettuce
1 1/4 C Tomates, pequeños dados = 1 and 1/4 cup tomatoes, diced small
1/2 C +2 Tbsp Sour Cream = 1/2 cup and 2 tablespoons of sourcream
1/2 C + 2 cucharadas Cebollas verdes, rebanadas = 1/2 cup and 2 tablespoons of sliced green onions
1/2 C + 2 Tbsp Cilantro, picado = 1/2 and 2 tablespoons of coriander

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1: Queso - Cheese
2: Carne de Vaca- Beef
3 : Aguacate- Avocado
4: Tomate- Tomatoes
5: Jalapeño- Jalapenos
6:  Pan Pita- Pita Bread
7: Maíz-Corn
8: Salsa-Sauce

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Ingrediants a guiso de carne con calabaza

1. carne de vaca ( beef)
2. cebolla (onion)

3. Pimientos (peppers)
4. jamón (ham)
5. calabaza (pumpkin)

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Latin Beef Stew with Pumpkin, Yuca and Plantains

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Sancocho is a Latin American stew that is usually served at special occasions, holidays and weekends. While each country has its own take, the recipe typically consists of hearty meats and tropical vegetables like yuca and plantains, simmered in a savory, seasoned stock. Smoked paprika and ham hocks give it a distinctive smoky flavor.