Cordon bleu a la fogoncito by Arturo Féliz-Camilo

It's my mom's modification of cordon bleu chicken breast with my own twist

White creamy pasta with basil by Arturo Féliz-Camilo

One of my "golden recipes". Creamy, tasty, just wonderful...Love basil, this is a great way to use it.

Stuffed tomatoes - Artisan recipe by Arturo Féliz-Camilo

Today I share a recipe that had been on my mind for a long time. The idea came to me after preparing some stuffed peppers. The truth is that just as stuffed peppers are fantastic for the sweet aftertaste, stuffed tomatoes have a deeply flavorful bittersweet aftertaste.

Noodle rice by Arturo Féliz-Camilo

One of my mom's favorite recipes. It has become a family tradition.

Scrumptious bacon panini by Arturo Féliz-Camilo

Today I share a recipe as simple as it is flavorful.

Salvadorian Cheese Pupusa by Chef Smith

Marshates by Ka Jimenez

You'd probably never heard about this dessert cauz i just created it haha. It really looks and tastes like s'mores buy way better than it. I'll place some pictures later. ENJOY IT!

Curtido by Chef Smith

Curtido is a simple cabbage salad traditionally served with pupusas. Large jars of curtido are kept at restaurants and sides of the slaw are served with most meals. Curtido is usually allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut.

Curtido by Lynn

This is the essential accompaniment to papusas. Even if you buy papusas, which you can at Whole Foods in the Bay Area, make this from scratch - it's terrific.