Ceviche is one of the oldest dishes in the canon of Hispanic food, and it’s also one of the most beloved. As What’s Cooking America details, ceviche likely got its start with the Inca people who lived in Peru and throughout South America over a thousand years ago. Since then, it has evolved into one of the most popular dishes in the world.
For many a home cook, however, ceviche recipes have become something of a bogeyman. Since ceviche recipes are consistently regarded as extremely difficult to get just right, many cooks simply avoid the issue, choosing only to enjoy the wonder that is this fresh, pleasantly acidic seafood dish when they’re at their favorite Mexican or Peruvian restaurant. If this sounds like you, it’s time to slay your fears. Follow these simple tips to making a great ceviche, and watch a
When I think of Hispanic food, I don’t think about ceviche, empanadas, or even flan; tres leches is the very first thing that crosses my mind — spongy yellow cake, sticky sweet frosting, and triple milk syrup which gives the cake its name throughout. Tres leches to me is what all recetas de postres should be.
Without a doubt, one of the reasons why this glowing example of classic recetas de postres turns out so delicious is because you have to put so much work into it. You have to use the right kinds of milk and cream, you need to make sure all of the ingredients in the cake are just right — it’s