Frito Pie (Mexico, Southwest USA)
Did you know “frito” means “fried” in Spanish? C.E. Doolin originally came up with the idea for Fritos corn chips at a café in Mexico.… Read More »Frito Pie (Mexico, Southwest USA)
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Classic Deviled Eggs
Deviled Eggs are big in America, but have a worldwide history. Did you know they originate all the way back to ancient Rome? Check it… Read More »Classic Deviled Eggs
Sardine Rillettes (France)
Rillettes are a coarser version of the more commonly recognized pâté. While pâté is commonly made of finely minced organ meats (think liver), the most… Read More »Sardine Rillettes (France)
Mojo Sauce (Cuba)
Mojo always reminds me a lot of Chimichurri, which is another zingy, herbaceous sauce that is exceptional on any meat. Besides meat, though, Mojo can… Read More »Mojo Sauce (Cuba)
Pasta al Limone (Southern Italy)
Sorrento and the Amalfi coast are famous for their lemons (and limoncello), so it makes sense that this is a popular dish from that part… Read More »Pasta al Limone (Southern Italy)
