Hispanic Kitchen

Open post by hispanickitchen with ID 18093939526873560

Nov 1

Pan de Muerto isn’t just a recipe its remembrance. It’s the scent of memory rising in the oven. A sweet tribute to those who came before us, and a reminder that they are never truly gone only shared through what we make with our hands.

Recipe by @hugo_gamino

Pan de Muerto (Base Recipe)
Similar to a milk bread

Ingredients
• 3 ½ cups all-purpose flour
• ½ cup whole milk, warm
• 2 ¼ tsp active dry yeast
• 3 large eggs (room temperature)
• ⅓ cup sugar
• 1 tsp salt
• 1 tbsp orange zest
• ½ tsp ground anise seed
• 6 tbsp unsalted butter, softened

Cinnamon Citrus Glaze
• ½ cup brown sugar
• ¼ cup sugar cane syrup or piloncillo syrup
• 2 tbsp orange juice
• 1 tsp cinnamon
• Pinch of salt

To Finish
• Dusting of sugar
• Optional: thin citrus slices for garnish ...

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Open post by hispanickitchen with ID 18084347449945039

Oct 31

How is panocha made in Guadalupe de Ures, Sonora?
This traditional Sonoran sweet is crafted with care and patience, passed down through generations. Watch how local artisans keep this regional legacy alive one batch at a time.

Video credit: @turismoconpao

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Open post by hispanickitchen with ID 18062330264411823

Oct 30

When queso fundido meets focaccia, magic happens. This chorizo-studded focaccia comes out bubbling with homemade pickled jalapeños, it’s the perfect blend of comfort and heat.

Ingredients

For the Focaccia:
• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp salt
• 1 cup warm water
• 2 tbsp olive oil
• 1/2 cup roasted cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 2 garlic cloves, thinly sliced
• Coarse salt for topping

For the Queso Fundido:
• 1/2 lb Mexican chorizo, cooked and crumbled
• 1 cup Oaxaca or mozzarella cheese, shredded

For the Pickled Jalapeños:
• 3 fresh jalapeños, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tsp sugar
• 1/2 tsp salt
• 1 garlic clove, smashed

For Topping:
• 1 avocado, sliced ...

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Open post by hispanickitchen with ID 18062623850452753

Oct 29

Come November 1, SNAP benefits for more than 42 million Americans including 16 million children will expire.
That means millions of families will struggle to put food on the table right as the holidays begin.
Food is culture, but it’s also survival. No family should have to choose between paying bills and eating dinner.
Learn more about what’s happening and how you can help link in bio 🔗. #HispanicKitchen ...

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Open post by hispanickitchen with ID 18085782220948785

Oct 28

When birria meets bread science, magic happens.

@solsnack created the Birriaccia. A bold fusion of birria and focaccia that turns everything we love about birria (the chiles, the broth, the fat) into an unforgettable bake.

Clarified broth replaces water, beef fat fills the dimples, and dehydrated birria pulp gets folded back into the dough after a cold retard.

Video and recipe by @solsnack

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Open post by hispanickitchen with ID 17995616966846839

Oct 27

Salsa de cebolla frita yucateca the kind of flavor that hits different!
Huge shoutout to @chefwilsonalonzolla for this incredible recipe and to @calixtoserna_mcc for the feature.

¿Se te antojó?
Video and recipe credit: @calixtoserna_mcc and @chefwilsonalonzo

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Open post by hispanickitchen with ID 18081286721078893

Oct 26

Sometimes it’s the the simple classic recipes that hit hard. Here’s to nostalgia.
#hispanickitchen

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