This elegant dessert of banana or plantain flambé is popular in the finer restaurants of Mexico. It is a more sophisticated version of plátanos maduros, or sweet fried plantains, which has been a dessert staple in Latin American and Caribbean cuisine.
Ceviche is an ancient and popular dish that has been around for as long as the Incas. It is native to Peru, although it quickly travelled along the Pacific Coast and gained popularity in much of Latin America. Ceviche is made of fresh, chopped raw fish tossed in peppers and lime juice. It makes for a perfect appetizer after a hot summer’s day and is best served fresh. Read More
Salsas verde and roja are staple Mexican sauces, used daily by the average family. Salsa verde, or green sauce, is typically made with cooked tomatillos, jalapeños, white onions, cilantro, and sometimes lime to taste. Salsa verde can be served warm or cold and can range in spiciness from very mild to completely mouth-searing. Salsa roja, or red sauce, is usually used as a condiment and made with tomatoes, chili peppers, onion, garlic, and fresh cilantro. Both are frequently used as a dip for tortilla chips or served with tacos, grilled meats, and even fish.
By Margarita Martinez | Friday, June 22, 2012
Chef Leo Romero with Margarita (Patricia Alvarado/WGBH)
When I met Chef Leo Romero at his Boston restaurant, I learned that he lives in the Fenway and his favorite hobby is gardening.
About Neighborhood Kitchens
Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44
About the Author
Margarita Martinez Margarita Martinez grew up in the Bronx, NY and Ossining, NY with a Puerto Rican father and a Franco-American mother. She now calls New England home. Margarita has always had an insatiable appetite for travel and food. She made her first empanada as a teenager visiting Argentina, satisfied her sweet tooth with poffertjes and stroopwafels while studying in Holland, engorged herself on Thai street food for a month in Bangkok, and continues to search for authentic international cuisines in the Northeast. Margarita loves to discover new ingredients, flavors, and cooking approaches that she can bring to her own home kitchen.
On the Go
In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!