The inspiration for these chipotle mushroom tacos stems from my love for Mexico. The bustling markets, the endless variety of corn and chiles, and the rich culinary traditions have always captivated me. I wanted to bring that essence back to my kitchen, and these tacos are my way of doing just that.

What are Chipotle Peppers?

Before we dive into the recipe, let’s talk about our star ingredient: chipotle peppers. Chipotle peppers are essentially smoked and dried jalapeños, giving them a smoky and spicy flavor. They’re typically found in adobo sauce, which adds a rich, tangy depth. One of my former Mexican coworkers introduced me to Chipotle peppers in adobo sauce, and it’s become a staple in my pantry. You can add them to meats, veggies, and chilies for a unique depth of flavor. For my chipotle mushroom tacos, I find them indispensable for that signature smoky heat that sets them apart. You can find canned chipotle mushrooms at most Latin supermarkets or buy them online.

How to Prepare Chanterelle Mushrooms

Central to these chipotle mushroom tacos are, of course, the mushrooms. I chose chanterelles for their unique texture and earthy flavor profile. They hold up beautifully to the chipotle’s bold flavors and are hearty, making them a great meat substitute. The process begins with selecting the freshest mushrooms, gently cleaning them with a damp cloth to remove any dirt, and tearing them into hearty pieces.

How to Prepare the Chipotle Peppers

Then comes the magic of the Chipotle peppers. I’ve always loved the smoky, spicy depth it adds to dishes. I finely chop the peppers for these chipotle mushroom tacos. It’s a delicate balance: too much, and the heat overwhelms; too little, and the flavor falls flat. Note: Chipotle peppers in adobo sauce are very spicy, so if you’re sensitive to spice, start with 1/4 of the can and add more until you find a flavor that works for you. Also, note that you can cut some of the spice with cheese or sour cream as a topping. Since we’re making vegetarian tacos, we can also load up with a vegan topping for those who don’t eat dairy.

Homemade Tortillas and Garnish

I often opt for homemade tortillas to make these chipotle mushroom tacos even yummier. I learned to make tortillas by hand five years ago when I first started The Dining Traveler Cooking series, and I fell in love with the process! There’s something truly special about the warmth and freshness of a tortilla made from scratch. It adds an authentic touch that complements the smoky mushrooms beautifully. Of course, quality store-bought tortillas can also work wonders. A good corn tortilla (I love Masienda masa and tortilla press) is the perfect base for a good vegetarian taco.

The final act is assembling the tacos. With its creamy texture, Queso Fresco provides a cooling contrast to the chipotle’s heat. Pickled red onions add a tangy crunch, while fresh cilantro and a squeeze of lime bring a burst of freshness. Each element plays a crucial role in balancing the flavors of these chipotle mushroom tacos. You can also add some sliced avocados or guacamole for the ultimate vegan taco, topped with vegan sour cream to complement the spiciness of the peppers.

Enjoy your Chipotle Mushroom Tacos

Taking that first bite of these delicious vegetarian tacos is always a moment of pure joy. The tender, smoky mushrooms, the creamy queso fresco, the tangy onions, and the fresh herbs all come together in an explosion of flavors. It takes me back to my trips to Mexico, even if I am cooking in my kitchen in Brussels!

How to Make Easy Vegetarian Chipotle Mushroom Tacos

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Discover how to make delicious chipotle mushroom tacos at home! Learn my tips for perfect roasting and flavor combinations to make quick and easy vegetarian tacos.

• Total Time: 30 minutes
• Yield: 10 Tacos

Ingredients

1 lb chanterelle mushrooms

1 can of chipotle peppers in adobo2 tbsp of olive oil

Salt to taste

10 corn tortillas

My Garnish:

Queso Fresco

Limes

Pickled red onions

Cilantro

Note: If you want vegan mushroom tacos, top them with avocado sauce or fresh avocados with vegan sour cream.

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Instructions

Preheat oven to 400

 

Empty the can of chipotle into a bowl and loosen with a fork. If you like a very spicy use a whole can; if not, just use half.

 

Clean Chantrelle mushrooms by quickly running water in a sieve, and dry with a paper towel

Mix Chantrelle mushrooms with adobo sauce in a baking tray; roast for 20 min until softened

 

While the mushrooms are baking, prepare or warm the tortillas.

 

Garinish the the toppings of your choice. Enjoy!

• Author: Jessica van Dop DeJesus
• Prep Time: 10
• Cook Time: 20
• Category: Mains
• Cuisine: Mexican
• Diet: Vegetarian

The post How to Make Easy Vegetarian Chipotle Mushroom Tacos appeared first on The Dining Traveler.

For five years, I’ve been sharing my culinary adventures from around the globe, bringing the flavors of my favorite destinations to your home kitchens through my videos, The Dining Traveler Cooking Series. To celebrate this milestone, I’m kicking off a new series of easy, globally-inspired recipes that anyone can make. And what better way to start than with a dish that transports me straight back to one of my most beloved places: Thailand. Join me as we create a fragrant and comforting Chicken Galangal Soup (Tom Kha Gai), an authentic taste of Siam.

What is Chicken Galangal Soup

Chicken Galangal soup, a creamy, coconut-milk-based soup, is a beautiful mix of flavors: sweet, sour, spicy, and savory, all working together in perfect harmony. It’s rich and satisfying yet surprisingly light and refreshing. It is ideal for a chilly evening or whenever you crave a little spice in your life. And the best part? It’s incredibly easy to make! In just about 30 minutes, and with less than $20 worth of ingredients, you can have a taste of Thailand on your table.

My love affair with Thai cuisine began years ago when I first visited in 2003 when I worked as a young Marine Officer on a two-month stint in the country. I was enthralled by the spices, colors, and flavors as they were too different from what I grew up with. Although I’ve visited Thailand several times, it wasn’t until 2024 that I had a proper Thai cooking class. I had the incredible opportunity to deepen my understanding of its nuances during a visit to the Anantara Golden Triangle Camp and Resort in Chiang Rai. This stunning resort, complete with an elephant sanctuary, also boasts a fantastic cooking school. Imagine learning the secrets of authentic Thai dishes with elephants roaming in the background! I learned to make this Chicken Galangal Soup at their cooking school, surrounded by lush gardens and the sounds of nature. My trip to the Golden Triangle was one of my most memorable travel experiences so far, where I can blend my love for food and culture.

What is Galangal?

One of the stars of this soup, and a cornerstone of Thai cuisine, is galangal. Often mistaken for ginger, galangal is a rhizome in the same family but with a distinct flavor profile. While both share a slightly gingery note, galangal is more citrusy, earthy, and subtly peppery. It lacks ginger’s intense spiciness, offering a more delicate and complex aroma that adds a unique fragrance to Thai dishes. Think of it as ginger’s more sophisticated cousin. Galangal is also a key ingredient in many Thai curry pastes, lending its distinctive character to these flavorful blends. You can typically find fresh galangal in Asian supermarkets, often in the fresh produce section. If you can’t find fresh galangal, check the frozen section – it freezes beautifully and retains its flavor.

Creating Your Chicken Galangal Soup

We’ll start by building a flavorful base with chicken stock, bringing it to a boil, and then infusing it with aromatic ingredients. Galangal, lemongrass, kaffir lime leaves, and Thai chilies create a fragrant foundation for the soup. The coconut milk adds richness and creaminess, while tender chicken breast and mushrooms provide substance. Finally, fish sauce, tamarind juice, and fresh lime juice balance the flavors, creating that signature Thai sweet-sour-salty taste.

How to Plate the Soup

Once your soup is ready, garnish it with fresh cilantro and a drizzle of chili oil for an extra touch of flavor and heat. The aroma alone will transport you to a bustling Thai market, and the first taste will be a wonderful experience. Cooking Thai food at home also allows you to balance the spiciness to your liking. If you’re serving to a group with mixed spice levels, go low on the Thai chilies and serve extra chili oil to those who want more spice. Making Chicken Galangal Soup takes me back to the vibrant flavors of Thailand without leaving your kitchen. My eight-year-old daughter also loves it, so it’s a great recipe to introduce kids to Thai flavors. So, gather your ingredients, turn on some music, and get cooking!

If you love this soup, you’ll love our Taiwanese Beef Noodle Soup.

Chicken Galangal Soup Recipe, an Easy Introduction to Thai Home Cooking

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This creamy and fragrant Chicken Galangal Soup recipe (Tom Kha Gai) is a taste of Thailand in a bowl. Made with coconut milk, aromatic spices like galangal and lemongrass, tender chicken, and mushrooms, it’s easy to make and perfect for a weeknight meal. Adapted from Anantara Golden Triangle Camp and Resort in Chiang Rai cooking school.

• Total Time: 30 minutes
• Yield: 4 Servings

Ingredients

2 large chicken breasts

2 cups chicken stock

2 1/2 cups coconut milk

2-inch piece galangal, thinly sliced

1 cup Angel mushrooms, or any type of brown mushrroms (cut the bottoms)

2-3 Thai chilies, sliced

3 stalks lemongrass, bruised and roughly chopped

10 Kaffir lime leaves, crushed

1/4 cup fish sauce

Juice of 2 Limes

1/3 cup tamarind juice

1 sprig of coriander leaves (Cilantro)

1/2 tsp chilli oil (or to taste)

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Instructions

1. Bring the chicken stock to a boil over medium heat then add the sliced galangal, lemongrass

2. Prepare the chicken by removing the skin and cutting the meat into diagonal bite-sized pieces.

and kaffir lime leaves, when it becomes fragrant add coconut milk and continue to boil for a few

minutes.

3. Add the chicken and mushrooms. Simmer until the chicken is cooked.

4. Finally, add the crushed chilies, fish sauce, tamarind, and lime juice then stir till combined completely.

5. Place the soup into the coconut shell and garnish with coriander leaves, crispy fried chilies, and chili oil.

• Author: Jessica van Dop DeJesus
• Prep Time: 10
• Cook Time: 20
• Category: Soups
• Cuisine: Thai
• Diet: Gluten Free

The post Chicken Galangal Soup Recipe, an Easy Introduction to Thai Home Cooking appeared first on The Dining Traveler.

A step-by-step guide to making an almond coquito, a fun variation of the classic coquito made with freshly roasted almonds and dry roasted spices.

This recipe and blog are brought to you by the National Museum of Puerto Rican Arts and Culture, which provides Puerto Rican cultural programming at its Chicago museum and throughout the United States through partnerships and virtual programming.

You know we love coquito at Casa Dining Traveler! Although the classic coquito prevails as our favorite, many homes get creative with different flavors, and we’re no different. This year, we introduced the almond coquito, the creamy and decadent drink with a Puerto Rican twist on the classic coquito, incorporating the rich and nutty flavors of roasted almonds and a blend of aromatic spices.

What is Coquito?

Coquito, a creamy, coconut-based rum cocktail, is a traditional holiday drink that’s a staple in Puerto Rican homes during the Christmas season. Typically made with a blend of coconut milk, cream of coconut, condensed milk, rum, and spices like cinnamon, cloves, and nutmeg, it’s a treat. The name “Coquito” translates to “little coconut” in Spanish, and it’s a true celebration of the tropical flavors of the island.

Why You’ll Love This Almond Coquito Recipe

This Almond Coquito recipe elevates the classic coquito by adding a layer of complexity and depth with roasted, unshelled almonds. The almonds are roasted to perfection, bringing out their natural oils and enhancing their nutty flavor, complementing the creamy coconut base beautifully. Adding spices like cinnamon, cloves, star anise, and cardamom further enhances the flavor profile, creating a warm and inviting aroma perfect for the holidays.

Tips for Making the Perfect Almond Coquito

• Use fresh, unpeeled almonds for the best flavor.
• Roast the almonds until they become fragrant and slightly browned.
• Dry roast the spices before adding them to the milk to intensify their flavor.
• Use almond barista milk for a vegan and creamy alternative to evaporated milk.
• Adjust the amount of rum to your liking, starting with one cup and adding more if desired.
• Soak the almonds in the coquito mix for 10-15 minutes if you don’t have a high-powered blender.
• Strain the coquito through a sieve to ensure a smooth and creamy texture.
• Store the coquito in bottles and let it sit overnight for optimum flavor.

A Step-by-Step Guide to Making Almond Coquito

1. Roast the almonds: Start by roasting fresh, unpeeled almonds in a frying pan until they become fragrant and slightly browned.
2. Dry roast the spices: In the same pan, dry roast the spices like cinnamon, cloves, star anise, and cardamom until fragrant.
3. Combine the ingredients: Combine the roasted almonds, spices, coconut milk, cream of coconut, condensed milk, and rum in a blender.
4. Blend until smooth: Blend the mixture until the almonds are completely broken down and the mixture is smooth.
5. Strain the mixture: Strain the mixture through a sieve to remove any grainy particles and ensure a smooth texture.
6. Bottle and store: Pour the coquito into bottles and store them in the refrigerator overnight to allow the flavors to meld together.
7. Serve and enjoy: Serve the Almond Coquito chilled and enjoy the festive flavors of the holiday season.

Cheers! ¡Salud!

Almond Coquito is a delightful and festive drink perfect for holiday parranda or enjoying a cozy night of Christmas movies. This Puerto Rican delight will become a new favorite in your home with its creamy texture, nutty flavor, and warm spices. Do you love coquito as much as we do? Check out our other recipes: Pistachio, Chocolate, and how to make coquito with coconut milk made from scratch.

Recommended items (we get a small commission that helps us run The Dining Traveler): Vitamix blender, cream of coconut, glass bottles for gifting, sieve, and a small saucepan. Check out our Amazon Storefront with all of our Puerto Rican holiday cooking essentials.

This Creamy Almond Coquito Recipe Brings the Flavor

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Learn how to make Almond Coquito, a creamy and delicious Puerto Rican drink with a unique twist. This recipe is perfect for the holiday season, incorporating the rich flavors of roasted almonds and spices for a festive treat that will impress your friends and family.

• Total Time: 20 minutes
• Yield: 2 liters

Ingredients

2 cinnamon sticks

3 clove sticks

1 star anise pod

2-3 cardamom pods, crushed

1 inch piece of ginger

1 13.5oz can of coconut milk

1 can of cream of coconut

1 14oz can of condensed milk (for a vegan coquito, use a vegan condensed milk)

1 1/2 cup of almond milk (I like to use an almond barista mix)

1 1/4 cup of rum (or to taste)

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Instructions

1. Toast the almonds on medium-high heat for 1-2 minutes.
2. In a mortar and pestle, crush the ginger and cardamom pods.
3. Dry roast the spices for a minute, add the almond milk and cook on medium heat for 5 minutes. Let it steep for another 5 minutes until lightly cooled.
4. Remove the spices from the milk, add the milk to the blender, and add the rest of the ingredients. (I like to throw a little sliver of ginger into the blender.)
5. Pass through a fine sieve to remove the almond particles. Do this a second time if the almond coquito still feels grainy.
6. Serve cold and garnish with a sprinkle of powdered cinnamon, slivered almonds, or toasted shredded coconut. Store refrigerated. It will keep up to two weeks.

• Author: Jessica van Dop DeJesus
• Prep Time: 15 Minutes
• Cook Time: 5
• Category: Cocktails
• Cuisine: Puerto Rican

The post This Creamy Almond Coquito Recipe Brings the Flavor appeared first on The Dining Traveler.

Making Puerto Rican pasteles de masa is more than just cooking; it taps into family traditions, especially now that we live in Belgium. The aroma of stewed pork, garlic, and adobo filling the house makes the house feel so cozy, even if I’m a thousand miles away from home. As I shared in my video, “When you open them, it is like heaven; all those scents take me back to my childhood in Puerto Rico.” In this blog post, I’ll guide you through my process of making pasteles, sharing tips and stories along the way.

Why Are Pasteles de Masa a Holiday Must-Have in My Family

“A comer pasteles, a comer lechón,” La Fiesta del Pilito by El Gran Combo, is the song that pops into my head as the holiday season approaches and I start to plan my menus. Puerto Rican pasteles de masa, similar to tamales, are made with a root vegetable dough (masa) filled with savory stewed pork and wrapped in fragrant banana leaves. They’re a holiday staple in Puerto Rico, and they hold a special significance in my family. I remember my aunts and mom making them; it always felt like such a special occasion. I fondly look back at my first time helping out as a little girl, carefully tying the pasteles and seeking my Tía Lucy’s approval.

The Ingredients: My Essential Picks for Authentic Flavors

I always emphasize the importance of using fresh, high-quality ingredients to capture the true essence of pasteles de masa. For those like me who live in areas where there are not many Puerto Ricans, look for Southeast Asian, African, and other Caribbean supermarkets to source your ingredients. Here’s what I typically use:

For the Stewed Pork Filling:

• Pork shoulder (bone-in): A bone-in pork shoulder gives the stew the best flavor for your pasteles de masa. We need to get creative in Brussels because they don’t sell whole pork shoulders like in Puerto Rico. I went to the butcher and got pork shoulder thickly sliced, and it was easier to cook than an entire pernil.
• Sofrito: No Puerto Rican kitchen is complete without sofrito! It’s a blend of herbs and vegetables that forms the base of many dishes, and it’s essential for adding depth to the stewed pork.
• Olives (with pimientos): I like to use olives that already have the pimientos inside for extra flavor.
• Adobo & Sazón seasoning: These are my go-to seasoning for almost everything! It adds a savory depth that’s hard to beat.
• Tomato sauce: A good quality tomato sauce adds richness and body to the stew.
• Olive oil: I use olive oil to sauté the sofrito and add richness to the filling.

For the Masa:

• Green bananas: These are the stars of the show when it comes to the masa. They give it that unique starchy texture and slightly sweet flavor. These I find at an African supermarket.
• Root vegetables: I like to use a combination of yautia, calabaza (tropical pumpkin), potatoes, and plantains to add different dimensions of flavor and texture to the masa.

For Assembling the Pasteles:

• Banana leaves: They are key to giving the pasteles de masa their distinct aroma and flavor.
• Parchment paper: This helps prevent the pasteles from sticking and keeps them nice and moist.
• Kitchen string: Essential for tying those little bundles securely.

My Tried-and-True Tips for Pastel Success:

• Softening the pernil before cooking: I always simmer the pork shoulder for about 45 minutes to soften it before I cube it and stew it with the other ingredients. This ensures that the pork is super tender in the final dish.
• Skimming impurities: Remember to skim off any impurities that rise to the top of the broth while the pork is simmering.
• Making the masa: A food processor is your best friend when it comes to grating the vegetables for the masa. And here’s a tip I learned from my sister-in-law, Sylvia, who makes the best pasteles I’ve ever tasted: soak the green bananas in warm water before peeling them – it makes the job so much easier!
• Prepping the banana leaves: I usually pass them over a gas flame to clean and sterilize them. You can try the little workaround I demonstrated in the video if you have an induction range or electric stove.
• Assembling the pasteles de masa: Folding and tying the pasteles can take a bit of practice, but don’t worry, you’ll get the hang of it! I like using parchment paper and banana leaves to ensure everything stays nice and secure.
• Freezing for later: One of my favorite things about pasteles is that you can make a big batch and freeze them later. This is especially helpful during the busy holiday season. Just make sure to freeze them before you cook them.

Do you prefer pasteles de yuca? We got you! Here’s our pastel de yuca recipe.

Puerto Rican Pasteles de Masa: A Step-by-Step Guide

Print Recipe

Pasteles de Masa are a traditional Puerto Rican dish made from masa (dough) of green bananas and other root vegetables. They are filled with savory stewed pork and wrapped in banana leaves.

• Total Time: 6 hours
• Yield: 24 Pasteles

Ingredients

For the Masa:

• 2 lbs green bananas
• 1 lb calabaza (tropical pumpkin)
• 2 platanos verdes (green plantains)
• 2 lbs yautia
• 1 large potato
• 1 tbsp achiote oil
• 1 tbsp adobo
• 1 tbsp sazon
• 1 tsp salt
• 1 tsp pepper
• 1 package of banana leaves

Pro Tip: Soaking the green bananas in warm water for a few minutes before peeling makes the process much easier!

For the Meat Filling:

• 4 lbs Pernil (pork shoulder) or a fatty cut of pork
• 1 tbsp of annatto seed oil
• 1/4 cup sofrito
• 1/3 cup tomato sauce
• 1/2 cup pitted olives, Spanish-style
• 1 tbsp of Adobo
• 1 teaspoon of sazón (double if it doesn’t have MSG)
• 2–3 Bay Leaves
• Salt and Pepper to Taste

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Instructions

Making Pasteles

Prepare the stewed pork filling:

1. Cook the pork in water for around 45 minutes to soften the meat with salt, peppercorns, and bay leaves.
2. After cooking for 45 minutes, skim off any impurities that rise to the top of the water, remove the peppercorns and bay leaves, save the broth, and cut the pork into 1-inch cubes.
3. In a heavy pot, sauté sofrito and olives in olive oil for 2-3 until fragrant. Note: some people like to add extras like garbanzo beans or red pepper. Make this recipe your own!
4. Add the cubed pork (and the bone), adobo, oregano, salt, pepper, and tomato sauce. Add just enough of the reserved broth to skim the top of the ingredients.
5. Let it cook for around two hours until the meat is tender. Note: this step can be made a day ahead.

Make the masa:

1. Peel green bananas, yautia, pumpkin, potato, and a plantain. Tip: Soak the green bananas in warm water for 10 minutes to make them easier to peel.
2. Use a food processor or box grater to grate all the vegetables. I like using the grater attachment first and then running a second run with the blade for a smooth masa.
3. Once the masa is ready, add around 1/2 cup of the broth from the pork stew, adobo, salt, pepper, and achiote oil to the grated vegetables.
4. Stir until everything is evenly blended. Tip: place the masa in the fridge for at least 4 hours for better texture, preferably overnight.

Prepare the banana leaves:

1. Clean the banana leaves on both sides with a wet cloth.
2. If you have a gas stove, pass the leaves over the flames to enhancce the flavor and sterilize them. If you have an electric stove, find an alternative method to sterilize the leaves. I like to use a butane torch.

Assemble the pasteles de masa:

1. Put a little bit of achiote oil on a banana leaf.
2. Add around 1/2 cup of masa to the banana leaf and spread it out.
3. Add a generous amount of the stewed pork to the center of the masa, and use a slotted spoon to remove the liquid.
4. Add an olive and a piece of tocino from the stew for extra flavor.
5. Fold the banana leaf and parchment paper together to form a packet. (How-to in video)
6. Tie the packet with kitchen string.

Cook the pasteles

1. Freeze the pasteles de masa overnight.
2. Boil the pasteles in a large pot of salted water for around an hour.
3. Serve hot with arroz con gandules and pernil. 

• Author: Jessica van Dop DeJesus
• Prep Time: 3 Hours
• Cook Time: 3 Hours
• Category: Side Dishes
• Cuisine: Puerto Rican
• Diet: Gluten Free

The post Puerto Rican Pasteles de Masa: A Step-by-Step Guide appeared first on The Dining Traveler.

If you’ve been following The Dining Traveler for a while, you know I love Thanksgiving. I meticulously design my menu yearly, adding old favorites like my pavochon, arroz con gandules, and truffle mac and cheese and experimenting with new veggie side dishes. This dish is always a guest favorite; I always receive texts requesting the recipe the day after the party. I finally sat down, wrote the recipe, and made a how-to video. Here are my tips:

An Elevated Mac and Cheese Experience

Made with truffle shavings, gruyere, and high-quality cheddar, this is not your average mac and cheese. It’s a luxurious dish of creamy, cheesy goodness infused with the earthy aroma of truffles.

I call it my VIP Thanksgiving side dish because although the ingredients can add up in price, I love to make it for my favorite people. I started making the truffle mac and cheese the first time I lived in Brussels and began to buy Gruyère AOP cheese. I love mixing it with a good-quality sharp cheddar as the flavors complement each other very well.

Simple Recipe with Luxurious Touches

I use a mix of truffle shavings and truffle-infused olive oil to give the dish that rich, earthy flavor. A tablespoon of black truffle zest and truffle-infused oil will do the trick. Every truffle zest and oil is made differently, so start with the tablespoon and adjust to taste.

Tips for a Delicious Truffle Mac and Cheese

• Don’t overcook the pasta! Slightly undercooking it ensures the perfect texture after baking. I love to use La Molisana pasta, but any good-quality pasta will do.
• Use quality cheese. The flavor of your truffle mac and cheese hinges on the cheese you choose. Opt for a good-quality cheddar and a young Gruyère AOP for a smoother melt and richer flavor.
• Embrace the truffle. Grated truffle adds an earthy depth, while truffle oil enhances the aroma. Don’t be shy, but if you don’t cook with truffles often, start small and add more to taste.

This Truffle Mac and Cheese Recipe is a Holiday Must-Have

Print Recipe

Made with truffle shavings, gruyere, and high-quality cheddar, this truffle mac n cheese is not your average mac and cheese. 

• Total Time: 45 minutes
• Yield: 8 Servings

Ingredients

• 1 500g package of macaroni-style pasta
• 4 tbsp (60g) butter
• 4 tbsp of all-purpose flour
• 2 cups (475 ml) heavy cream
• 2 cups (475 ml) whole milk
• 1 tbsp (17g) truffle zest/shavings
• Salt and Pepper to taste (around 1 tsp each)
• 250g (around 2 cups) of grated young Gruyere AOP cheese
• 250g (around 2 cups) of grated aged Cheddar

 

• 50g of finely grated parmesan (optional)

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Instructions

Cook the Pasta: Cook the pasta according to package directions, but reduce the cooking time by 2 minutes. This prevents it from becoming mushy when baked. Drain the pasta and set aside.

Make the Roux: Melt the butter in a saucepan over medium-low heat. Once melted, whisk in the flour until a smooth paste forms.

Create the Sauce: Gradually whisk in the heavy cream and whole milk until the sauce is smooth and lump-free.

Infuse with Truffle: Stir in the truffle zest/shavings, salt, and pepper. Allow the sauce to simmer over medium heat for 5-6 minutes or until it thickens.

Add the Cheese: Remove the sauce from the heat and stir in the grated Gruyere and cheddar cheese. Mix until the cheese is completely melted and the sauce is smooth. Add the truffle oil.

Combine with Pasta: Add the cooked and drained pasta to the cheese sauce. Stir well, ensuring all the pasta is coated. Sprinkle the parmesan cheese on top

Bake to Perfection: Transfer the mac and cheese to a baking dish. Sprinkle the top with the grated parmesan cheese (optional). Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes, or until golden brown and bubbly.

Serve and Enjoy: Let the mac and cheese cool slightly before serving. Enjoy the creamy, cheesy, truffle-infused goodness!

• Author: Jessica van Dop DeJesus
• Prep Time: 15 Minutes
• Cook Time: 30
• Category: Side Dishes
• Cuisine: American
• Diet: Vegetarian

The post This Truffle Mac and Cheese Recipe is a Holiday Must-Have appeared first on The Dining Traveler.

Who loves corn as much as I do? Corn is one of my favorite fall ingredients, and I love finding fresh, sweet corn in Belgium at the farmer’s markets. I recently made a corn flan for a dinner party, and it was a hit, so I decided to share the recipe. Adding cinnamon, nutmeg, and cloves gives it a warm fall flavor.

Making the Caramel

Let’s begin by creating the caramel base for the corn flan. Over medium-high heat, combine one cup of sugar with half a cup of water. Cook this mixture for about 5 to 6 minutes, keeping a close eye on it as it can quickly transition from golden brown to burnt. Remember, the key to perfect caramel is attentiveness! It can go from perfect to burnt in a blink of an eye.

Once the caramel reaches a beautiful golden color, carefully pour it into your pan. Gently swirl the pan to coat the bottom evenly. Be cautious, as the caramel will be very hot!

Preparing the Corn

While the caramel simmers, prepare the corn. Simply use a sharp knife to remove the kernels from the cob. Don’t worry about getting perfect kernels; we’ll blend them later. You can also use frozen sweet corn kernels if you can’t find fresh corn.

Cooking the Corn with Milk and Spices

In a heavy saucepan, combine one and a half cups of evaporated milk, the corn kernels, and your spices – cinnamon and nutmeg. Cook this over medium heat for about 5 minutes to warm the milk, soften the corn, and infuse those lovely spice flavors. The scent is heavenly! Before blending, remove the cinnamon sticks and cloves.

Blending the Corn Flan Mixture

After removing the spices, transfer the corn and milk mixture to a blender. Blend for about 3-4 minutes until perfectly smooth. The timing depends on the strength of your blender. You guys know that by now, I swear by my Vitamix! Strain the mixture through a fine-mesh sieve to catch any remaining corn particles.

Now, combine all the remaining ingredients of the corn flan in the blender. Ensure the corn-milk mixture isn’t too hot, as we’ll add raw eggs. Add the condensed milk for sweetness and a dash of salt to balance the flavors. Finally, add the eggs! These are essential for that classic flan texture. Blend everything for another 3-4 minutes until completely smooth.

Baking the Corn Flan

Remember, we only have one shot at getting this right! Place your corn flan pan in a larger pan. This creates a bain-marie, which ensures even cooking and prevents cracking. This step is crucial for a perfect flan.

Carefully pour the flan mixture into the pan. Now, place the larger pan in the oven. Add water to the outer pan, filling it halfway. Then, loosely cover it with tin foil for the first 15 minutes of baking. For the last 15 minutes, bake it uncovered.

The Grand Finale: Flipping the Flan

The moment of truth has arrived! Our corn flan is done, and it’s time for the grand flip. First, use a butter knife to loosen the edges of the flan. See the caramel oozing up? That’s a good sign! Then, carefully flip it onto a tray or serving dish.

And there you have it! A beautiful and delicious corn flan. Check out my passion fruit tembleque recipe for a dairy-free Latin dessert option.

Fall Eats: Sweet Corn Flan Recipe

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Corn flan is a variation of the classic flan, which uses milk, sugar, and eggs. We also add warm fall spices like cinnamon, cloves, and nutmeg. 

• Total Time: 1 hour 20 minutes
• Yield: 8 Servings

Ingredients

Caramel:

1 cup of white granulated sugar 

1/2 cup water

Corn flan:

2 cups of fresh sweet corn (around 3 ears)

1 1/2 cup evaporated milk 

3 sticks of cinnamon

3 cloves

1/8 of freshly ground nutmeg

1 can of condensed milk 

5 eggs

1/2 tsp of table salt 

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Instructions

Make caramel:

 

• Heat sugar and water on medium-high heat for 5 minutes. Once the sugar starts turning golden, remove it from the heat and set aside.

Make Flan:

 

• Preheat oven to 350
• In a saucepan, mix corn kernels, evaporated milk, and spices. Let it cook on medium heat for around 7 minutes. Let it cool for 5 more minutes.
• Remove the cinnamon sticks and cloves and blend in a blender with the remaining ingredients until smooth, around 3-5 minutes, depending on the strength of your blender.
• Place the pan with the caramel inside a larger, deep pan where there’s at least 1/2 inch space between the smaller and larger pan on the sides.
• Pour the flan mix into the smaller pan and place in the oven.
• Add water to the outer pan until halfway. The “baño de María” is essential as it allows the flan to cook evenly.
• Loosely cover the pan with tin foil, and bake for 45 minutes. Remove the tin foil and let it bake for 15 additional minutes or until the fork comes out clean in the center.
• Once done, remove from the oven. Let it cool. Use a butter knife to loosen the edges. Place a tray on top of the pan. Ensure the tray is slightly larger than the pan so the caramel doesn’t spill over.
• Tip: You can plate it with fresh fruit like blueberries or even a few pieces of caramel-covered popcorn. 

• Author: Jessica van Dop DeJesus
• Prep Time: 20
• Cook Time: 60 minutes
• Category: Desserts
• Cuisine: Puerto Rican
• Diet: Gluten Free

The post Fall Eats: Sweet Corn Flan Recipe appeared first on The Dining Traveler.

Fall is my favorite time of the year, especially for cooking. The temperature drops, and I love to be cozy in my kitchen cooking up a storm. A curry butternut squash soup is one of my favorite recipes this time of the year. The roasted butternut squash, hot madras curry, and creamy texture are the perfect combo with the cooler temperatures.

Roasting the Butternut Squash

When I started making the curry butternut squash soup, I went through the painstaking process of peeling and chopping the butternut squash. However, I’ve moved on to roasting the butternut squash. Not only does it save time, but it enhances the flavors. By placing it face down in the oven, I encourage the natural sugars to caramelize, creating a subtle sweetness that beautifully complements the warmth of the curry.

Curry Powder: The Magic Ingredient

Curry powder is the heart and soul of this soup, but not all curry powders are created equal. I favor Hot Madras Curry powder for its vibrant heat and complex flavor profile. If you prefer a milder soup, start with regular curry powder and gradually add more until you achieve your desired spice level. Adding more than taking away is always easier, so taste as you go.

Blending the Soup

The key to a luxurious soup lies in its texture. My trusty Vitamix blender effortlessly transforms the roasted squash and simmered aromatics into a velvety smooth puree. But if you’re working with a less powerful blender, don’t worry! Blending in batches or using an immersion blender will still yield a creamy consistency, though it might require a bit more patience.

Add Half and Half for Creaminess

Half and half adds a touch of richness that elevates this soup to a truly indulgent experience. However, I also like to introduce a touch of brightness with a squeeze of lime juice. Don’t hesitate to experiment with the amounts until you find the perfect balance for your palate. This recipe is just a guideline, and every palate is different.

Garnish

For me, the final touch is all about presentation. A drizzle of good-quality extra virgin olive oil adds a touch of luxury, while freshly cracked pepper provides a subtle bite. A sprinkle of grated Gouda cheese not only complements the flavors but also adds visual appeal. We’re lucky to have access to great Dutch cheese farms across the border, and for the video, I used a young Gouda with fenugreek leaves. Feel free to get creative with your garnishes: toasted pumpkin seeds, fried sage leaves, or a dollop of Greek yogurt can all add unique dimensions to this delicious soup.

Make the Most Out of the Recipe

View my video and check out my recipe below. Don’t be afraid to adjust the recipe to your taste, and most importantly, have fun in the kitchen!

If you try this recipe, snap a photo or take a video and tag me on Instagram or TikTok. Thanks!

Fall Dishes: Our Curry Butternut Squash Recipe

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This curry butternut squash soup recipe uses hot madras curry powder. It’s perfect for a cozy night in or a special occasion. 

• Total Time: 1 hour 5 minutes
• Yield: 8 Servings

Ingredients

1 Medium Butternut Squash

2 tbsp olive oil

1 small onion, roughly chopped

1-2 tbsp Hot Madras Curry Powder

1 tsp sea salt

5-6 Cups of Chicken Broth

3/4 cup of half and half

zest of 1 lime

Freshly cracked pepper

EVOO olive oil for drizzling

Shredded Gouda Cheese

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Instructions

1. Roast the butternut squash in the oven at 400 F for 45-55 minutes. Let it cool for 10 minutes, and scoop out the flesh with a spoon.
2. Heat the olive oil in a heavy pot. Add the chopped onions and cook until softened, 2-3 minutes.
3. Once the onions have softened (around 2-3 minutes), add the butternut squash. Sautee with the onions for a minute or two, stirring often. Add the curry powder and salt.
4. Add the chicken stock. Since the size of the butternut squash varies, add enough chicken stock to cover an inch over the butternut squash. Cook for around 5 minutes.
5. Let it cook for 5 minutes and liquefy in the blender or hand blender. If you have a low-powered blender, I recommend doing this in batches. 
6. Return to the pot, add the half-and-half, and cook for 5 minutes on low heat. Add the lime juice and check if it has enough curry powder for your taste. If not, add more in 1/2-teaspoon increments until you get the desired taste.
7. Garnish with a drizzle of olive oil, a sprinkle of freshly cracked pepper, and grated cheese.

• Author: Jessica van Dop DeJesus
• Prep Time: 5
• Cook Time: 1 Hour
• Category: Soups

The post Fall Dishes: Our Curry Butternut Squash Soup Recipe appeared first on The Dining Traveler.

When I left home at 17 to go to college, my dad would treat me to homemade ensalada de pulpo at our home in Western NY. He scoured every fish stop in cold Rochester, NY until he found the perfect pulpo. To me, it was the ultimate act of love through food. After my father passed away, my mom took over with the octopus salad treat. Sadly, my mom passed away in 2022, and I found solace in making some of our beloved dishes that brought so many memories. That’s when I decided to start making this Puerto Rican-style octopus salad. 

Preparing the Octopus for the Ensalada de Pulpo

Preparing the perfect octopus salad starts with tenderizing the octopus, a crucial step that sets the foundation for the ensalada de pulpo. Begin by boiling water with a touch of salt, then gently “scare” the octopus by dipping it three times into the boiling water before letting it simmer until tender, for around an hour. This technique ensures an even cook and a tender texture. After cooking, cool the octopus in the refrigerator, ideally overnight, allowing the flavors to come together for a softer texture. 

Assembling the Octopus Salad 

Assembling the octopus salad involves a mix of fresh vegetables and the right balance of dressing. I love crispy bell peppers and thinly sliced red onions. My dad added iceberg lettuce, but I am not a fan as the leaves get soggy, and it has little value added to the dish. Adjust the quantity of peppers, cherry tomatoes, and onions to suit your taste, aiming for a vibrant mix that complements the tender octopus. Drizzle with quality olive oil for richness and vinegar for a zesty lift, ensuring each salad component is well-coated and flavorful. I highly recommend you serve it with crispy tostones on the side. If you can find breadfruit (pana) make some breadfruit tostones! You can prepare this dish a day ahead of time and keep it in the fridge in an airtight container. 

Kitchen Tip

I love preparing octopus salad but hate the strong fishy odor afterward. After cooking the octopus, place a medium saucepan with water and 1/2 of baking soda and simmer for an hour. This technique, combined with a soup-sized bowl filled with a cup of vinegar on the kitchen counter, will eliminate the smell. 

Octopus Salad

Print Recipe

Ensalada de Pulpo is a Puerto Rican-style octopus salad with onions, peppers, and olives. It’s usually served with tostones.

• Total Time: 1 hour 15 minutes
• Yield: 4 Servings

Ingredients

• 1 lb of octopus (raw or pre-cooked)
• 1/2 green pepper diced
• 1/2 cup of cherry tomatoes, James
• Halved
• 1/4 red onion thinly sliced
• 1/3 cup olives, halved 
• 2–3 tablespoons extra virgin olive oil
• 2 tablespoons white vinegar 
• Salt and pepper

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Instructions

Prep the octopus: Bring water and a tbsp of salt to a boil in a large pot. Rinse the octopus with cold water. Once the water comes to a boil, dip the octopus three times in the boiling water. Lower the temperature to a simmer and cook the octopus in water until tender. 

 

Remove the octopus from the water, place it in an airtight container, and refrigerate for at least two hours (you can also leave it overnight).

 

Once the octopus is cooled, chop it into 1-inch pieces and set aside. 

 

Prep the vegetables: The quantity is just a guideline. Use more or less of your preferred ingredients to suit your taste. Dice the peppers, cut the cherry tomatoes into fourths, halve the olives, and cut the red onions into very thin slices. 

 

In a large bowl, mix all the ingredients, adding olive oil and mixing well. Follow with vinegar, salt, and pepper to taste. Serve with tostones. 

• Author: Jessica van Dop DeJesus
• Prep Time: 15 Minutes
• Cook Time: 1 Hour
• Category: Appetizers
• Cuisine: Puerto Rican
• Diet: Gluten Free

The post How to Make Puerto Rican Style Octopus Salad (Ensalada de Pulpo) appeared first on The Dining Traveler.

Almi uses her tia’s sorullitos de maiz recipe, which is simple to whip up and just as delicious. When you live abroad, it becomes challenging (but not impossible) to look for ingredients to make Puerto Rican and other Latin dishes. I love a recipe like sorullitos de maiz because you can easily find the ingredients at your local supermarket. This dish is accessible, allowing anyone to bring a taste of Puerto Rico to their table.

About Sorullitos de Maiz

Sorullitos de maiz serve as an easy snack (kids love them) or an appetizer. In Puerto Rico, you find them in most “picadera” (snack) platters at casual restaurants. They’re crispy, gluten-free, and only have six ingredients. The last ingredient is cheese, which gives them that extra flavor. Almi makes her sorullitos de maiz with parmesan cheese, which I love. Others use cheeses like cheddar, edam (queso de bola), gouda, and mozzarella. They’re delicious when served with “mayoketchup,” a popular dipping sauce made of a mix of mayonnaise and ketchup. In this video, Almi gives it a twist by adding sriracha sauce for an extra spicy kick.

Helpful Tips 

When mixing the sorullitos de maiz dough, it will get bubbly in the heat. It’s okay to remove it from the heat for a few seconds and continue to stir to make a smooth dough. As you prepare to fry, you can check if the oil is hot enough for frying by pinching a tiny piece of the dough, and if bubbles quickly form around it, the oil is ready for frying. They taste best fresh off the fryer. To save time, you can prepare the sorullitos ahead of time and keep them in the refrigerator in an airtight container, and throw them in the fryer when you’re ready to eat them. 

Recipe: How to Make Sorullitos de Maiz

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Sorullitos de maiz serve as an easy snack (kids love them) or an appetizer. In Puerto Rico, you find them in most “picadera” (snack) platters at casual restaurants. They’re crispy, gluten-free, and only have six ingredients.

• Total Time: 30 minutes
• Yield: 20-25 Sorullitos

Ingredients

2 cups of water

2 tsp sugar

1 tsp salt

1 tbsp butter

2 cups of cornmeal

1 cup of finely grated parmesan cheese 

Oil for frying (Canola, Sunflower or Vegetable oil works well)

Siracha Mayoketchup

1/4 cup mayonnaise

1/4 cup ketchup

1 tsp sriracha 

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Instructions

Add 2 cups of water, butter, and salt in a saucepan and bring it to a boil.

Lower the heat to medium and add the cornmeal. Stir vigorously until it thickens and turns into a smooth dough. Remove from heat.

Add the shredded cheese and mix until it’s incorporated and turn into a ball. Let it cool for 15 minutes.

Fill the frying pan with vegetable or canola oil on medium-high heat.

While the oil heats, start shaping the sorullitos de maiz. Grab a large spoonful of the dough and shape them with your hands into short, 3-inch sticks. They will look like mini cigars.

Once the oil is hot, place the sorullitos and fry until they are nice and golden, around 2-3 minutes on each side.

Once done, place the sorullitos de maiz on a plate lined with a paper towel to absorb excess oil. Serve hot, preferably with mayoketchup. ¡Buen Provecho!

• Author: DiningTraveler
• Prep Time: 15
• Cook Time: 15
• Category: Appetizers
• Cuisine: Puerto Rican
• Diet: Gluten Free

The post Recipe: How to Make Sorullitos de Maiz appeared first on The Dining Traveler.

Making Chocolate Coquito

Making a chocolate coquito is simple. We added one extra step to our coquito recipe: chocolate. Using bar chocolate is the best to make a smooth, creamy consistency. You can find Chocolate Cortés at most Latino supermarkets or in the Latino aisle at most supermarkets. Also, you can find it online. Tip: use a serrated bread knife to chop the chocolate bars into tiny pieces to melt into the coconut milk. You can always get block hot chocolate at any supermarket if you can’t find Chocolate Cortés.

Spice it up

I love adding some of the spices of my regular coquito to the chocolate coquito, like cinnamon and cloves, to give it a similar feel to Mexican hot chocolate. Contrary to my standard coquito recipe, I use powdered spices and blend them in the chocolate as it melts. I find that the spices dissolve into the chocolate, avoiding the spice buildup once it’s refrigerated. 

Dress it Up

A little shredded coconut and chocolate sprinkles can go a long way! Garnish your serving glasses (I love a champagne coupe) for a little twist. Moisten the rim of your glass with chocolate syrup or even simple syrup. Place shredded coconut on a shallow plate and place the glass rim with shredded coconut. Add chocolate sprinkles for a little extra effect! Salud and happy holidays!

How to Make Chocolate Coquito

Print Recipe

Try this twist on Puerto Rican coquito: chocolate coquito made with Chocolate Cortes and blended with warm spices.

• Total Time: 20 minutes
• Yield: 2 liters

Ingredients

• 1 7oz package of Chocolate Cortes or solid chocolate for hot chocolate 
• 1 1/2 tsp of ground cinnamon
• 1/4 tsp of ground cloves 
• 1 13.5oz can of coconut milk
• 1 14oz can of condensed milk
• 1 12oz can of evaporated milk
• 1 1/4 cup of rum (or to taste)

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Instructions

1. With a serrated knife, chop the chocolate into small pieces
2. In a heavy saucepan, add the coconut milk and whisk in the chocolate and spices. Cook under medium heat until the chocolate is melted and dissolved. Let it cool.
3. Combine all the ingredients in a blender. 
4. I recommend refrigerating overnight for the flavors to come together. 

• Author: DiningTraveler
• Prep Time: 15 Minutes
• Cook Time: 5
• Category: Cocktails
• Cuisine: Puerto Rican

The post How to Make Chocolate Coquito appeared first on The Dining Traveler.