"Latin Summer" Magazine

Ceviche and Plantain Chips 

It’s finally here, the Summer magazine I’ve been working on is ready! I always get really excited when I make a magazine because I put a lot of thought and work into it and all I want is for you to see it. This issue is themed “Latin Summer.” I basically gathered some of my favorite latin recipes I love to make over the Summer. You will find things like ceviche, mojitos, cucumber water and corn tacos, all perfect for a casual dinner or a gathering over the weekend. I hope you like it as much as I do! By the way, I’m already working on Fall’s :). 

Basic Tomato Sauce

A long overdue post, my recipe for basic tomato sauce. A good tomato sauce recipe, it’s pretty essential to have on hand as the amount of dishes you can make with it are endless. I wait all year to make this sauce because as you know, tomatoes are sweet and juicy at this time of the year so I need to stock up not only for now but for a few months after.

Sweet Corn Cakes

Have you been abusing corn lately?  I have. Grilled, boiled, salads and my recent obsession, sweet corn cakes, I’ve been eating corn like it’s going out of business. How can I not? They are so sweet at this time of the year. In Honduras when it’s corn season, you’ll find so many amazing recipes. Corn is used in many “unusual” ways like “atol de elote”  which is a warm drink made out of sweet corn puree, milk and cinnamon. Oh, so perfect for those cold days. Of course, the traditional tamales are a must as well as  the sweet corn cakes.

Coconut Burnt Caramel Ice Cream - Dairy Free

Creamy, really creamy. Chunky and sweet with a burst of coconut. This is what I like to call an ice cream with an attitude. My favorite part is… the whole thing. The flavor of coconut mingling with the burnt taste of the caramel makes so much sense. There is not one thing  I don’t like about this ice cream, truly the perfect scoop.