Mike Gonzalez Reports

TROPICAL CHICKEN PICKEN  AUTHENTIC PR FOOD IN THE TRIANGLE! When Ilia Scrivano retired to Raleigh from Long Island with her husband Franchesco 5 years ago she thought she'd never see another authentic Puert Rican restaurant again. "I thought I'd have to travel back to Long Island to get authentic Puerto Rican food again. I couldn't believe I'd be able to get it here. This is just a blessing", said Scrivano.  FIND THIS ARTICLE ON HFNTV Scrivano was eating Puerto Rican chicken soup when I caught up with her at the Tropical Picken Chicken in Wake Forest North Carolina. She says what may be better than the food is the service she gets from owner Randy Hernandez and his entire staff. "It feels like home and the food is so authentic," said Scrivano, who is  mean cook herself according to her husband. Hernandez who also owns  Latin Quarters in Raleigh , opened the restaurant 3 years in Wake Forest. A tiny town just outside of the thriving Raleigh metro are...

For those of us who get nostalgic thinking of our Grandmother's kitchen, on the days when the whole familia came over for a Sunday meal, this is a recipe that will bring those memories rushing back to you. T his Puerto Rican Chicken Soup Recipe will warm your soul. The Hispanic Food Network brought this one out now that the weather is cooling off, it's sure to warm up the soul. Enjoy! Ingredients 12 cups water 1 cup raw long grain or medium grain rice 3 chicken breasts in small chunks 2 big potatoes cubed 1 envelope sazón seasoning 2 tblsp. sofrito 1 8oz. can tomato sauce 2 tblsp. Manzanilla olives 2 tblsp. capers 2 slices chopped pimiento morrones (roasted peppers) 1 tsp. ground coriander (orégano) Adobo to taste for the chicken 1 bunch chopped cilantro 1 chicken bouillon 1/4 cup beer or dry wine (optional) 2 oz. chopped cooked smoked ham 1 16oz. can petit pois (peas) (optional) FROM OUR AMIGOS AT RICAN RECIPES Directions Season the chicken with adobo...

Mango Salsa is a fun way to enjoy an easy  Mexican recipe  wit the fresh flavors of a Tropical island. Whether it's a dinner party, friends over for the football game or a way to keep the kids full before dinner... Mango  Salsa with blacks beans is a delicious way to infuse flavor and taste. FROM OUR AMIGOS AT KRAFT time prep: 15 min total: 1 hr 15 min servings total: 6 servings what you need 1 can  (15 oz.) black beans, rinsed 1  mango, chopped 1 cup  drained canned corn 1   each  red and green pepper, chopped 1/3 cup  MIRACLE WHIP Dressing 2 Tbsp.  TACO BELL® Thick & Chunky Salsa 1/4 tsp.  chili powder make it COMBINE  beans, mango, corn and peppers in large bowl. MIX  remaining ingredients until blended. Add to bean mixture; toss to evenly coat. REFRIGERATE  1 hour. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp. kraft kitchens tips SUBSTITUTE Prepare using MIRACLE WHIP Ligh...

Tired of boring lunches?  It can be tough finding new ways to use familiar ingredients. So you have to try this easy lunchtime Poblano grilled cheese sandwich with Oaxaca cheese and Spanish chorizo. The  rajas  or strips of charred Poblano peppers provides a mild heat to this hearty grilled cheese   sandwich while the smoked Spanish chorizo adds a rich savory element making this a decadent meal perfect for sharing…if you can. CHECK OUT OUR AMIGOS AT LATIN FOODIE Grilled Cheese Sandwich with Oaxaca Cheese,  Poblano Peppers , and Spanish Chorizo Serves 1 Ingredients : 1 Poblano pepper 1 tablespoon plus 1 teaspoon olive oil 3 to 4 ounces of Oaxaca cheese, shredded ¼ red onion, thinly sliced 2 slices good quality sourdough bread 1 tablespoon unsalted butter 1 link Spanish chorizo Procedure : 1. Rub the Poblano pepper with 1 teaspoon olive oil and char over a flame on your stove until completely blackened. Place in a plastic bag for five minutes. Remove from ...

This is a traditional Puerto Rican Recipe brought to you by our Amigos at Rican Recipes Ingredients 1 lb. raw medium or long grain rice 1 15 oz. can gandules (pigeon peas) 2 1/2 tbsp. sofrito* 2 envelopes sazón seasoning with achiote  2 tbsp. Manzanilla olives 1 1/2 tsp. capers 1/2 cup vegetable oil 1 8 oz. can tomato sauce 1 envelope onion soup* (my secret) 16 oz. water Directions Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot. Thoroughly wash rice and add to the other ingredients. Pour water over the ingredients and stir well. (Water should be about 1 inch above the ingredients). Boil on medium high until all the water is absorbed. Reduce heat to low and cover the pot with aluminum foil* and lid. Cook for 35-40 minutes, depending on your stove. Serve with pasteles or tostones.TipsIf you use onion soup, it will give your rice a better flavor and there is no need to ...

This is a great  recipe  on The Hispanic Food Network we know you'll love. It comes from Costa Rica. Where the scenery, food and people are as beautiful as the coast line they live on. This Sweet Pie with Queso will warm the soul. FROM OUR AMIGA AT LAYLITA'S RECIPES En Español  [1] This recipe for sweet potato patties stuffed with cheese is a variation of the popular Ecuadorian potato llapingachos.  Llapingachos  [2] are usually made with regular potatoes and are cooked on a griddle until crispy brown on each side. The sweet potato patties are great to serve for breakfast or brunch. You can also serve them with additional side dishes to make a full lunch meal, or make them bite size to serve as appetizers. The sweet potatoes are boiled and mashed, then mixed with a refrito or sofrito of onions and achiote/annatto. The mashed sweet potatoes are then stuffed with cheese – you can use your choice of quesillo, queso fresco, mozzarella, or any cheese that yo...

This is a staple for people growing up in Miami in the United States and in Cuban this is pretty much the staple dish. We hope you enjoy this authentic recipe. Visit the Cuban Recipe section on The Hispanic Food Network. Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes Yield: 8 servings Arroz con pollo is enjoyed by many Latin cultures. The Cuban version is highly spiced -- but NOT spicy hot. It's a favorite Cuban Sunday lunch dish, FROM OUR AMIGOS AT ICUBAN  INGREDIENTS: 4 strips bacon 8 chicken thighs, bone in, skin on To taste salt, pepper, and cumin for chicken 1/2 cup olive oil for frying 1 large onion, chopped 5 cachucha peppers, chopped (Substitute 1 large green or red pepper) 4 cloves garlic, mashed 1 12-ounce bottle beer 3 and 1/2 cups chicken broth 1 (8-ounce) can tomato sauce 1/2 teaspoon Bijol Powder 1 bay leaf 2 teaspoons oregano 2 teaspoons cumin, ground 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 1/2 cups parboile...

Albondigas al Chipotle Ingredients: 1/2 pound ground pork 1/2 pound ground beef 1/4 cup dry bread crumbs, plain 1 large egg 1 tablespoon fresh cilantro, finely chopped  1 clove garlic, finely chopped 1/2 cup onion, finely chopped 10 to 12 roma tomatoes 2 dried ancho chilies 2 to 3 chipotle peppers in adobo  Directions: In a medium mixing bowl, mix together the ground pork, ground beef, bread crumbs, egg, garlic, onion and cilantro.  Season with salt and pepper.  Mix ingredients until well combined.    1 Shape meat mixture into 1-1/2 inch balls.  Place on a plate and refrigerate until ready to use.  2 Place the tomatoes and dried ancho chilies in a medium saucepan or pot.  Fill saucepan with enough water to cover the tomatoes.  Bring to boil, over high heat.  Remove from heat and let cool slightly. 5 Remove the stems and seeds from the chilies.  Place cooked chilies in a blender cup with the chipotles. ...