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It is very easy for me to see the influence of Arab food has had on Latin American Food. Can you see the connection:  shish kebab wrapped in pita to  tacos al carbon? Mexicans celebrate the connection by eating Tacos Arabe. The Arab flavors are so familiar that, when I decided to decipher the Roasted...
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Maybe its the organic polenta, or the corn flour, but this is a moister version of Sopa Paraguay without straying into cornbread territory. Mix these ingredients into lumpy consistency with pea-sized pellets: 1 cup corn flour (this version I used whole grain stone ground corn flour by bob’s red mill and it makes a big difference...
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Sopa Paraguay is not a soup, its not cornbread and its not a quiche. It is part of my childhood culinary vocabulary. My mother served this creamy cornbread with almost every meal. This and meat empanadas were the go-to foods in my home- always available for snacking. This is my mother’s recipe as I remember...
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