Here Are 18 Latino Food Bloggers Making Your Favorite Dishes A Breeze To Create
We’re not learning recetas like we used to. Sí, our mami’s have taught us how to make lo mejor arroz con frijoles on Earth (never argue that). Some of us stray from the traditional. Some of us need actual measurements to make anything edible (the “poquito’s de eso” just don’t cut it for the culinarily challenged).
Our generation is being taught by bloggers and por la comida, it’s no different. We’ve rounded up our favorite bloggers who make simple traditional cooking easy (read: LOTS of pictures), or add a vegan or gluten-free twist on our old favorites. Bookmark this page for easy referencing.
Pan de Muerto by Hungry Sofia
Blink and it’s about to be November. Make your bones and eat them, too, with the elusive pan de muerto recipe laid out in plain English. You won’t need three months to learn how to make it. Have fun with it.
Acorn Squash Pasilla Chile Queso Fundido by A Cozy Kitchen
Peruvian-Colombiana Adrianna created Cozy Kitchen to share her take on traditional classics. Her goal? Make your food Instagramable and edible. I’m sold. Look at how delicious this acorn squash looks.
Pozole with Red Chile and Pork by Cella Alyssa
Cella is a Los Angeles based obsessive foodie, and she writes about food like it’s an art form. Truly, her blog is, if nothing else, a beautiful read as she’s able to capture the humanness of creating food and the culture that surrounds it.
I mean, if you’re reading this, you already know that it’s more than just the food that draws us into the kitchen. It’s part of our identity.
Vegan Chiles Rellenos by Dora’s Table
Dora’s Table is all plant-based and all traditional. That means you can cook your Mexicana mami a traditional meal without her guessing it’s vegan because Dora has already figured it all out. Gracias, Dora!
5. Rumba Hind Beef Shanks a Lo Cubano by Bren Herrera
Bren Herrera is an Afro-Cubana who has found a way to make traditional cuisine the norm in her American house. When she writes about the food she makes, it’s filled with the flavor of her own family’s traditions, especially around the holidays. Plus, she makes the recipe easy for you to follow.
Chorizo Quiche Breakfast Muffins by Mole and More
Bricia Lopez fuses Oaxacan tradition with American life like no other. Just listen to her take on these chorizo quiches:
“Brunch made me feel American, it allowed that little girl from Oaxaca like to feel welcomed in this country. Food has the power to do that, doesn’t it? It brings people and communities together.”
Lopez is bringing me straight to these quiche muffins like no other.
Heart of Palm Ceviche by Mexican Made Meatless
Psh, you know Latinos have the meatless game on lock these days and it’s because it’s a way to decolonize our culture. With Latinos and African Americans at increased risk for Type 2 Diabetes and other leading causes of death in the United States, we found a solution to being locked in food deserts: veganism.
Mexican Made Meatless doesn’t add a bunch of processed vegan protein. She keeps it simple, since most Mexican food is already naturally vegan.
Easy Picadillo with Potatoes by La Cocina de Leslie
Alright, this is the opposite of vegan, but is the perfect example of how Leslie food blogs. Esa Mexicana was born and raised in California until she moved to Guadalajara when she was 17 years old and hasn’t left for decades. She makes traditional Mexican food, but she makes it fast to keep up with her busy lifestyle (read: she makes it easy).
Some other recetas include: Tortilla Wrapped Hot Dogs, Pizzadillas, Grilled Nopales con Queso, and Piña Colada Arroz con Leche.
Vegan Tostadas De Tinga With Tofu Queso Fresco by Vegana x Mexicana
Vegana x Mexicana is one of the more famous vegana bloggers, and she’s worth noticing because she gave us vegan queso fresco. We basically worship the ground she walks on for letting us reap the rewards of her trial and error cooking.
On top of Mexican favorites, she also will create recipes for Chikn Pasta Salad, Vegan Ricotta Stuffed Pasta Boats and of course, Caldo de “Res” Vegano.
Woke Sancocho by Woke Foods
A couple years ago, Ysanet Batista decided to quit her non-profit job and dive deep into food justice. Woke Foods now employs four women of color who cater for NGO’s, social justice conferences and put on free cooking classes for Washington Heights residents.
Ysanet Batista is a queer Afro-Domincana raised between the DR and Hialeah and she deserves all our support.
Sopes by Pati Jinich
Pati Jinich is born and raised in Mexico and her obsession for Mexican food catapulting her into a self-made national public TV series called “Pati’s Mexican Table.” Also, no biggie, but she has a degree in Latin American Studies from Georgetown University, so she has brilliant things to say. Check it out.
Molletes de Huevo con Chorizo y Aguacate by Muy Bueno
Tejana Yvette is an Emmy winning producer and writer and wrote her first cookbook with her own mami. Her blog is a collection of photos of food and photos of su abuelita cooking in the kitchen. she shares her childhood memories of eating molletes for breakfast and how her mother was the “Leftover Queen”.
Beware: her very cute kids eating heart shaped empanadas will get your baby fever fired up.
Té de Bugambilia by The Other Side of the Tortilla
Let’s move onto dessert shall we? But first, a blog that also captures homeopathic Mexican cures for flu season, dehydration, cough and sore throat. Just grab a handful of clean flowers from the bougainvillea vine, juice of two limes and honey. You’re cured.
Coconut Lime Bars by Vegan Turned On
This is for you college students who don’t have time to become a chef, but do have access to graham crackers and condensed coconut milk and limes. It’s a layering game, and Vegan Turned On gives you step by step instructions to impress your friends with just a few ingredients, cada vez.
Cup My Cakez LA
OK, so Cup My Cakez isn’t giving out her recipes but she’s dishing all the inspiration you could need to make a themed cake. If you live near LA, you can even give this Latina the business she deserves. I’m faking a birthday pretty soon for this occasion. You can, too.
@naturally.jo / Instagram
17 year old “Jo”, as we know him, is always giving out tips and tricks on how he makes his famous, galactic smoothie bowls, but it’s not all in one blog. You have to follow him on Instagram to get it all.
Sugar-Free Besos de Moza by Peru Delights
Like most Latin-American candy, it’s a big fat ball of sugar. If you’re like many Latinos and are Diabetes-friendly, this recipe will make you more unfriendly to Diabetes. Peru Delights is tradition based in present day reality, gracias a Dios.
No-Bake Margarita Cheesecakes with Candied Lime by Sweet Life Bake
Last but not least, the sweetest fusion of drinks and dessert with none of the sugar. This recipes uses Truvia sugar replacer but there’s no replacing the Cointreau and tequila. That’s a vision of health right there. Dale.