Limber de leche are delicious ice pops made with milk and cream. They originate in Puerto Rico and are enjoyed year-round on the island. This frozen treat has a similar flavor profile as flan, coquito, rice pudding, or horchata with notes of vanilla and cinnamon. If these delicious Latin + Caribbean desserts are your vibe, you’ll definitely love limber de leche!
Latin Sushi is easily one of my favorite foods… ever! In this recipe I combine shrimp tempura with tropical ingredients like sweet plantains, and avocado for the ultimate fusion of Japanese and Caribbean flavors.
Limber de parcha are ice pops bursting with the vibrant flavor of tropical passion fruit. In Puerto Rico, limber is traditionally made in small plastic cups. Once frozen, you flip the ice pop upside down and place it back in the cup to make it easier to eat. I like adding a popsicle stick to make them easier to hold while eating. You could also use a popsicle mold to make popsicles or paletas.
These Cholula Hot and Sweet chicken wings are insanely delicious. They have just the right balance of spicy and sweet with a combination of Cholula hot sauce and honey. I like to serve the chicken wings with arroz con gandules for a delicious meal or alongside other appetizers for the ultimate game day party platter.
Limber de parcha are ice pops bursting with the vibrant flavor of tropical passion fruit. In Puerto Rico, limber is traditionally made in small plastic cups. Once frozen, you flip the ice pop upside down and place it back in the cup to make it easier to eat. I like adding a popsicle stick to make them easier to hold while eating. You could also use a popsicle mold to make popsicles or paletas.
Blackened shrimp with mango salsa is the perfect weeknight meal for busy days when you need to get dinner on the table in under 30 minutes. Shrimp cooks very quickly, in 5 minutes or less, making it a great protein to have on hand at all times. This tropical dish is especially wonderful during summer months. Pair it with a delicious cocktail like a guava or passion fruit margarita for an instant trip to the tropics!
Aceite de achiote or annatto oil is used to add color to food. Annatto is an orange-red condiment and is the main component in sazón, which gives food an orange color. In Puerto Rico, we use annatto oil to make arroz con gandules, pasteles, alcapurrias, and so much more. I even make homemade sazón with ground annatto, and it turns out amazing!
Homemade adobo comes together easily with spices you probably have in your pantry. You won’t ever have to make a last minute store run for
Homemade sazón comes together easily with spices you probably have in your pantry. I love making a batch of sazón Puertorriqueño to have on hand
Morir Soñando de Aguacate is a spin on the traditional Dominican drink made with fresh-squeezed orange juice, milk, sugar, and ice but this version includes
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