Shrimp Jambalaya with Grits by Mary Shaldibina

This is light, delicious and very original dinner recipe.

Classic Churros con Chocolate by Mhe-Lhanee Benito

After having a successful outcome with my Croquetas de Pollo y Setas, I decided to make another Spanish fried delights, but this time, I wanna make something sweet. I don't really have a big sweet tooth before, until I fell in love with cupcake designs and by watching "Cake Boss". But I wasn't in the mood to "bake". Moreover, my…

Fried Yellow Plantains by Yolanda Fernandez

Tostones Amarillos are fried yellow or (ripened) plantains. Yellow plantains are used in Latin cuisine as a side dish. Yellow plantains are often mistaken for bananas. They are not to be eaten raw--they must be cooked. Unlike green plantains, when used for Tostones Amarillos, yellow plantains do not need to be mashed and re-fried.

Beef Burritos with sweet onions and red peppers jam by Aherrera

Tilapia with Roasted Red Pepper & Chipotle Rice by Salad Foodie

This tops my favorites of ways to prepare Tilapia. The recipe was one of the winners a few years ago in a contest sponsored by the USA Rice Federation. Using prepared jars of red roasted peppers and chipotle salsa cuts down on the preparation, but certainly not the taste of this snappy Spanish entree. (See "Useful Links" below for…

Homemade Churros by Jenny

Churros are typical Spanish dessert that can be bought and enjoyed all over Spain. If you don’t find them in cafeterias, you’ll find stalls selling them on the streets, during fiestas or in special shops called Churrería. They are best served warm with a cup of really thick chocolate.

Cachopo chicken with cream cheese and red pepper jam by Aherrera

Stuffed Mash Potatoes Balls by Javier

This is my recipe for an appetizer or meal (depending on size) called Mash Potato Balls. There's so many ways that you can dress it and fill them. From a combination of vegetables, broccoli & cheese with cilantro, and even pastry type entrees.

Chicken with Roasted Red Pepper & Chipotle Rice by Salad Foodie

Starting with a recipe that won a contest sponsored by the USA Rice Federation, I took the liberty to substitute chicken for the original recipe’s fish (see “Useful Links” below for the Tilapia version.) Using prepared jars of red roasted peppers and chipotle salsa cuts down on the preparation, but certainly not the taste of this…

Burrito de bonito en aceite de oliva by Aherrera