Mike Gonzalez Reports

Marco Roldan Passed Away At The Age Of 71 June 18th   Marco Roldan passed away quietly with family at the age of 71 on June 18th after a long battle with Cancer. Roldan was a pioneer in the world of Hispanic food in the Triangle. He established the first Hispanic store in the Triangle that is still the heart Hispanic life in Raleigh. WNCN'S Mike Gonzalez profiled him earlier this year in the above documentary.   January, 15,2014 By Mike Gonzalez El Mandado  was Raleigh's first Hispanic and Mexican store. If you didn't know where you were, you may mistake it for a store in Mexico."El Mando started on wheels...visiting our customers door by door in 1989," said owner Marco Roldan during an interview I conducted with him in January of 2014. Roldan said he built the business the old fashioned way. "We started visiting our customers and delivering to them door to door every weekend and then we started expanding," said Roldan. Roldan never

About This Recipe"We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate." CLICK HERE FOR THIS MEXICAN CHICKEN RECIPE ON OUR WEBSITE Ingredients 8 chicken thighs or 4 chicken breast halves, on the bone Marinade ingredients 1/2 onion 1 large garlic clove 1/4 cup olive oil 1/2 teaspoon Mexican oregano 1/2 teaspoon cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon dried chipotle powder 1 teaspoon paprika 1 limes, juice of or 2 tablespoons apple cider vinegar 1 handful cilantro leaf (optional) Directions Put all marinade ingredients in the blender or food processor and liquify. Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade. Refrigerate for at least 2 hours I leave it for about 10 hours. Remove chicken from marinade and place on hot grill. Discard marinade. Grill, turning occasionally, until chicken

Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 5 Hours 10 Minutes Servings: 8 "This is a recipe for  Cuban-style roasted chicken marinated in 'mojo' sauce." INGREDIENTS: 1/2 cup extra-virgin olive oil 1 1/2 teaspoons ground cumin 1 1/2 teaspoons kosher salt 1/2 teaspoon dried oregano 2 tablespoons minced garlic 3 tablespoons lime juice 3 tablespoons orange juice 1 (6 pound) whole chicken, cut into pieces DIRECTIONS: 1.Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.2.Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasti

This is another great recipe from The Hispanic Food Network as part of our Summer BBQ Season Carne asada, or grilled meat, is great backyard grill food. It is enjoyed throughout Central America and Mexico. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef. The ingredient measurements are pretty vague, but it lets you make it according to your own taste. Personally, I would use the maximum amounts of everything. Enjoy! Skip to Next Recipe INGREDIENTS Nutrition SERVINGS 4-6 UNITS US 2 -3lbs flank steaks or 2 -3 lbs skirt steaks 1 -2 onion , thinly sliced 2 -3 oranges , juice only salt and pepper, to season 1⁄4cup oil DIRECTIONS In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight. Start a good fire in your grill, preferably w

MORE RECIPES LIKE THIS ON HFNTV Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 1 Hour 5 Minutes Servings: 4 "Rib eye steaks marinate in orange juice, toasted cumin seeds, and a few other seasonings before hitting the grill briefly for delicious, flavorful seared meat." INGREDIENTS: 1/2 teaspoon cumin seeds 1/4 cup orange juice 2 tablespoons vegetable oil 2 tablespoons Montreal-style steak seasoning 2 1/4 teaspoons lime juice 1 1/2 teaspoons dried oregano 1 1/2 pounds beef rib-eye steaks DIRECTIONS: 1.Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.2.Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade.