Notes about Recipes in this book

• Seared ahi tostadas with avocado

  • MmeFleiss on October 12, 2016

    This would've been great if I ignored the directions for the wontons. As written they remained pale and never crisped up properly.

• Oven-roasted vegetable salad with sofrito vinaigrette

  • MelMM on November 12, 2017

    This makes a good, hearty salad. The dressing is wonderful - it's got a fair bit of sweetness to it from the pepper, onion, and sugar, but it also has a lot of depth and savoriness. I'm looking forward to finding more ways to use it.

• Spanish potato salad

  • MelMM on November 12, 2017

    I've made this recipe so many times now. It's a great potluck or catering dish that can be served at room temperature. It's very simple and the ingredients are layered rather than tossed together. It makes a lovely presentation.

• Turkey albóndigas

  • stockholm28 on December 03, 2016

    This is definitely a keeper. I love chipotle in adobo and this is a delicious spicy broth with tasty turkey meatballs. February 26, 2014

  • MelMM on November 12, 2017

    I went a bit heavy on the mint, because I like it. The mint really makes the dish. The mint in the meatballs, combined with the hot, smokey chipotle in the broth is a study in contrasts, and it works oh so well. We had this with some fresh corn on the cob, and having one ear left over after the meal, we added the kernels to the soup. Let's just say that a little bit of corn (not too much) is a nice addition. We had a Toulouse Pinot Noir (Mendocino, CA), which I mention only because it was a surprisingly good match.

• Steamed red snapper in foil with tomatoes, hearts of palm, and ginger

  • MelMM on November 12, 2017

    You get a lot of bang for your buck (or I should say, minute) with this recipe. About 10 minutes prep, 10 minutes baking, and you have a really impressive fish dish. I was a bit skeptical about how the flavors would mesh, but they went together beautifully. Mr. MM was thrilled with this one.

• Cumin panko chicken empanazido

  • TrishaCP on April 15, 2017

    This was fine but nothing special.

• Black beans

  • TrishaCP on April 22, 2019

    So it’s black beans, which are always going to be good for me. But I didn’t love this recipe. It uses large amounts of spices, including chile powder, which I didn’t care for with my beans. I pressure cooked the dried beans for 40 minutes (Instant Pot) rather than follow the recipe’s directions.

  • JoanN on March 09, 2021

    I was thrilled with this. Tried it after years of making Rick Bayless's pot beans and these are every bit as good. Perfect accompaniment on Taco Tuesday.

• Quinoa with green olives and red onion

  • MelMM on November 12, 2017

    This an interesting choice for me to make. Mr. MM claims to dislike green olives and capers. However, he gobbled up the quinoa and had seconds. I enjoyed the flavors very much as well, but if I make it again, I'll make some changes to the technique. I thought the amount of water called for was too much, and the quinoa did not come out as fluffy as it usually does when I make it. I also thought the recipe would come out better if the quinoa were salted from the get-go, and if the pepper and cumin were added to the sautéed veggies. All this repeated stirring in of things to the cooked quinoa didn't do anything for the texture of the dish. All in all, I'd say a good dish that could be great with a few tweaks.

• Avocado salsa cruda

  • MelMM on November 12, 2017

    This is very Japanese in it's taste and simplicity. To me, this is more of a salsa to be served with or on food, not eaten with chips. I've made this several times now. I love it on the tofu from this book, and I've used it in several other applications. Mr. MM does like it as well as I do, so YMMV. But I really like this salsa, or really more of a salad.

• Tomatillo sauce

  • TrishaCP on April 22, 2019

    I served this with grilled chicken and it was spicy and delicious.