• mjes on August 24, 2021

  Avocado celery salad (Apio con palta) (pg 117) I fell in love with this recipe when I saw in the ingredient list pitted black olives or walnuts. It made me smile at the creativity that recognized that either of two unlike ingredients would be the perfect match. Yes, this is a simple radish, avocado, celery salad with a lemon juice vinaigrette and olives or walnuts. This is a real winner of a salad.

Notes about Recipes in this book

• Noodles with avocado pesto (Tallarines con palta)

  • lkgrover on September 14, 2021

    Good, quick recipe for avocado pasta sauce. I used basil instead of cilantro.

• Ground beef casserole with mashed corn topping (Pastel de choclo)

  • meggan on December 15, 2021

    I halved the recipe and upped the spices and man, this was good. Like a fun shepard's pie even with old freezer burn corn.

• Stuffed eggplant (Berenjenas rellenas)

  • lkgrover on April 05, 2022

    Good stuffed eggplants with tomato sauce. I prepared it in a 9 x 13 casserole, because I was concerned the tomato sauce would overflow the suggested half-sheet pan. Then increased the baking temperature to 375, to account for the higher sides. I had enough extra beef & rice mixture to fill 3-4 tacos.

• Scrambled eggs with tomatoes (Huevos con tomate)

  • lkgrover on February 26, 2022

    Good, simple egg breakfast recipe.

• Sweet egg bread rolls (Pan de huevo)

  • FattyNaddy on July 25, 2022

    Delicious! It is as dry as described in the book (similar to a scone) so it’s better to make for teatime.