How to Make Latin Ratatouille
TV host and cookbook author Daisy Martinez demonstrates her recipe for a classic French vegetable dish, ratatouille, remade with Latin flavors and spices.
food sectionfood sectionPresented by Daisy Martinez
TV host and cookbook author Daisy Martinez demonstrates recipes from her Latin American heritage, with influences ranging from South America to Spain. Learn how to incorporate ingredients and techniques for everything from Cuban coffee and pisco sours to chimichurri sauce and churros.
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TV host and cookbook author Daisy Martinez demonstrates her recipe for a classic French vegetable dish, ratatouille, remade with Latin flavors and spices.
TV host and cookbook author Daisy Martinez demonstrates her variation on chimichurri, the classic green salsa from Argentina, with garlic, parsley, red pepper, salt, olive oil and red wine vinegar.
TV host and cookbook author Daisy Martinez demonstrates recipes from her Latin American heritage, with influences ranging from South America to Spain. Learn how to incorporate ingredients and techniques for everything from Cuban coffee and pisco sours to chimichurri sauce and churros.
Churros are a favorite at fairs and carnivals, and they can be a homemade treat too. Daisy Martinez demonstrates how to make this Latin fritter that is crispy on the outside, yet doughy on the inside, and can be enjoyed as breakfast, dessert, or a delicious snack.
Daisy Martinez whips up a coca, a Spanish version of pizza. Two-step cooking on the stovetop and in the oven creates a crust that is crunchy on the bottom and soft on the top. With a creamy artichoke sauce, this recipe makes a flavorful meal and can be complemented with your other favorite toppings.
Daisy Martinez demonstrates how to make savory Puerto Rican plantain fritters, aka arañitas. Using a mix of sweet and green plantains with salt and pepper, she shows how easy it is to get a taste of Puerto Rico in your home.
TV host and cookbook author Daisy Martinez brews up cafecito, or Cuban coffee. Whether for breakfast or for an afternoon pick-me-up, this bold and tasty beverage will definitely hit the spot.
Daisy Martinez shakes up her favorite recipe for pisco sour, and shares tips for neutralizing the egg’s taste. This frothy favorite is a fun addition to any house party.
Some like it hot, others like it hotter. Regardless where you fall on the spicy-food-masochist scale, your perfect pepper – from poblano to cachucha to habanero - is out there.
Step aside clams. It’s time to pass on your chowder crown to a different sea-born star. From South America comes this shrimp chupe chowder that is equally creamy and infinitely more versatile.
Armed only with peppers, onions, garlic, spices, tomatoes and two minutes, Daisy Martinez is prepped and ready to change your life with her simple sofrito. Perfect for starting (or finishing) almost any dish, sofrito is a sauce you should never be without.
Make your bowls and eat them too with these adorable, delicious plantain cups. Simply fry and dry some green plantains, fill them up with your favorite dip, impress your guests and ditch the dishwasher.
Before dishing about guacamole basics, Daisy Martinez gives us the lowdown on avocados – how to pick them, how to pit them, and how they got the nickname, “tree-testicle.” Pretty soon you will be prepped and ready to make both guacamole and dinnertime conversation.
For your next fiesta, impress your friends by whipping up some pulled pork tacos. Full of flavor, yet nearly effortless to make (after getting everything in the pot, your job is to “let it nap” for three hours), these tacos are perfect both for pre-made meals and party food.
Daisy Martinez fondly refers to her homemade achiote oil as her “big gun” in the kitchen. Follow her through the simple process of making your own so you too can keep a secret weapon stashed behind the EVOO.
Jalapenos, seedless or otherwise, are a much-loved staple of many different Latin dishes. If you want to “take the claws off the dragon,” as Daisy Martinez says, simply remove the seeds and ribs to retain the flavor without the heat.
With one swell swoop of her paring knife, Daisy Martinez saves your salsas from runny tomatoes and too many seeds.
Before going out and splurging on that jar of roasted red peppers, consult Daisy Martinez who shows you how rewarding (and simple) it is to roast your own. You just need a knife, a stove top, a wet paper towel and of course, a plump red pepper.
Right now, you are four ingredients away from fresh, flavorful salsa. Whether the party is tomorrow or in 10 minutes, you can cook or chop your way to two beautiful salsas.
Putting a Latin twist on an Italian classic, Daisy Martinez adds her spice to traditional spaghetti and meatballs. Try it yourself and taste how these chipotle albondigas can transform simple sauces and unimpressive pasta into full, flavorful meals.
Learn how to make your own “albondigas” with seasoned chef Daisy Martinez. Fabulous alone as finger foods and just as excellent atop some spaghetti, these Latin meatballs are perfect for parties, family dinners or even spicing up sub sandwiches.
Asopao – the Puerto Rican answer to Italian risotto – is a hearty, stew-like dish that is made from rice, peas, meat and, of course, habanero peppers. Between the asopao’s warmth and the pepper’s heat, Daisy Martinez describes this dish as being “just like a hug.”
Looking for an impressive crowd-pleaser or weekend project? Daisy Martinez breaks down the step-by-step process of making tamales from scratch.
