The Secret Seasoning !



It's funny how your thoughts change as your circumstances change.  

I have known Mr. Cipote for a looong time.  I wish I had known him for longer actually, but that was impossible I guess because when we were kids we were thousands of miles apart in different countries.  He came to the United States when he was a teenager.  He lived in a neighboring state, so I didn't get the pleasure of going to the same school as him, though he is four years older than me, so we probably wouldn't have gone to the same school anyway.  I finally met my future husband when I was 19.  He was working for a company that sent him to my state, and I just so happened to be working for the exact same company and at the exact same location he was sent to.  Trouble was brewing...

I will never forget the day I saw my future Mr. Cipote.  I would say that laying eyes on him was like having a sexy and mysterious ocean breeze slap me right in the face. BOOM!  I was a lovesick puppy after that and there was no turning back for me. 

I remember how I would visit his mother while I was dating him and could only call him my 'novio'.  When we would arrive, his mom would sit us down at her kitchen table and give us each a plate full of hot, delicious food.  I remember thinking it was so tasty.  But that was about all I thought.  I didn't really think anything else, other than that she was a great cook.  Then....then I got married.

Okay now we were talking a TOTALLY different ball game here.  When I would visit my suegra after getting married, I would eat her food and think totally different thoughts.  Mostly, I would say to myself in my head, "how on earth does she get her food to taste this flavorful??!!".  I had already been trying to cook some rice like she did and I wasn't being very successful at it - Mr. Cipote was not a fan of it and honestly neither was I.  Mr. Cipote looked about as excited to eat my food as he does in this picture on the right here - like I said, not too excited.   "What is her secret???",  I would ask myself. 
Thankfully, one thing I have learned is that all things get better with time.  I finally learned my suegras secret after much asking (begging) to be taught her recipes, and also secretly searching her spice drawer.  I finally realized that it was her Maggi container that was giving everything all that flavor! Ladies, if you have not used Maggi, you should be.  I have not found a seasoning that equals this one yet to date.  If you know of another one, please let me know, I'd be happy to use it.

Maggi chicken seasoning is used in literally like everything in Latin food. And I mean like ERRRYTHANG!  To prove this, here is just a short list of some foods I have cooked that I use Maggi seasoning in:
  1. Tamales de pollo
  2. Spanish Rice - I just realized I haven't done a recipe for this staple food yet! I will have to do one!!!
  3. Arroz Curtido - Purple Rice
  4. Tamales Pisques
  5. Any type of sopa you can think of basically
  6. Pollo Guisado
  7. and the list can go on and on, I know I am forgetting some.  
Maggi seasoning is incredibly flavorful and a little pinch packs a serious punch.  Maggi will take even the most boring of foods, lets say a can of beans, and turn it into a five star meal.  This is not a joke. I don't say this lightly. 

And just like Maggi is the secret seasoning to almost all Latin food and comida tipica, can I just say that Mr. Cipote is my secret seasoning too?? (Sorry guys, I just had to throw that in there hahaha :-P )

Feliz Sabado a todos!  And Buen Provecho! 


Summer of 2016 - I'm Back!





Well hey!! It's been a long time.  I've been pretty busy.... with babies haha. I have had 3 kids in five years.   I love my husband and I love me some of his cute babies, but I think we are officially done.  We have also moved. So yeah, I have been basically insanely busy and haven't had a  lot of time to blog and make homecooked comida tipica.  We've done lots of eating out when we got the craving for some authentic comida Salvadorena. And the good news is that we have found some amazing restaurants and cafes in the process.   The even better news is that I am back and want to get back to blogging.  So I want to catch up with everyone.  What has everyone be doing this summer? What types of foods have you been eating in the hot weather?  We have made a few trips to the ocean and some lakes and been enjoying a lot of pescado frito.  There is nothing I enjoy more than taking in the ocean breeze and watching the waves crash while eating some fresh fish.  What is it about the ocean that is just so relaxing? 


We, (and by we I guess I mean I) have also been eating nances, yellow cherries, like crazy this summer. Yes I may have a problem, I know, I need to just put. the. jar. down.  Do you guys like nances?  What is your favorite brand? I got these from a local Global store, they always have tons of awesome foods there.













#comidatipica, #comidasalvadorena, #postresdelacipota, #lacipota, #pescadofrito, #nances

FROM BLONDE TO RED
WHICH RED HAIR COLOR FOR BLONDE HAIR?


Just wanted to do quick post about going red over this week.  Shout out to Brittany and Carina because it was these two beautiful redheads that convinced me to try out being a red head at the cookout.  

Before I went red I had very light blonde in my hair because I went platinum blonde over the winter (winter blues...nuff said).  The first product I used on my blonde hair was called Jazzing.  This stuff comes in a hot pink bottle and doesn't require developer.   I used #30, "Spiced Cognac".  I like the results but it was a little too orange-y and light for me, (maybe because I had so much light blonde underneath it).  It also washed out very quickly and would bleed like crazy in the shower.  

 
After watching a youtube video about going from blonde to red by Sammie460, I realized I needed to decide what family of red I wanted.  She explained that there were lots of red "families", the burgundy family, the copper family, the red family, etc.  She was using a color in the copper blonde family.  I loved her hair color and new I wanted something similar for mine.  Because I wanted to stay away from getting too red, I decided to try "Strawberry Blonde" in #8C by AGEbeautiful.  Needless to say the color definitely didn't turn out a strawberry blonde, maybe because of the previous red I had in my hair from the Jazzing?  But regardless, I ended up LOVING my color anyway.  It was a little bright the first two days but after about 3 washes it really settled down into a gorgeous shimmering red.  And I still loved it when it was bright too.

I would encourage anyone looking for a natural red color to stay in the copper family, or, if you have fairly dark hair, to try the burgundy family.  I would also say that any colors that say "red", "bright red", "intense red", or "Magenta", are going to make you very red and won't look as natural.  

Do I have any beautiful redhead readers out there?  Comment down below and let me know if your rocking red and what colors you use!

Blessings,
La Cipota.


Bistec Salvadoreno


feliz dia de mama photo: feliz dia de las mama dia_de_madre.jpgMother's Day is Sunday, May 12th this year.  In honor of all the extremely hardworking mamas out there, I'm going to cook an easy and favorite dish of many a mama - Bistec Salvadoreno.  Anytime I've had a hard day, my husband knows he better walk through the door with a plate full of Bistec Salvadoreno and some Arroz Negrito.  Bistec simply means "steak" in Spanish.  Usually the word "bistec" is paired with the word, "encebollado".  Bistec encebollado basically means "steak and onion stew".  The onions are sauteed and placed on top of or near the steak.  I'm not a huge fan of onions, so I just make bistec. 

Although bistec means steak, this type of "steak" is much thinner than a real piece of steak meat.  In fact, bistec is very similar to another popular meat, fajita, in that they are both very thin cooked meats.    The only difference is that  fajita is generally grilled and not cooked in oil.  Scrambled eggs are also frequently served with bistec salvadoreno at the end of the cooking process.

Bistec is generally eaten with rice, tortillas, and hot sauce.  Because it's almost Mother's Day, I switched out the tortillas for some Italian bread with butter to make my lunch just a little fancier today.

This recipe comes from my wonderful sister-in-law Marilyn.  Her bistec is fantastic and tastes 100% autentico!  It's also the easiest recipe I've seen for this dish.  A secret ingredient in this recipe is the mustard.  Mustard is frequently used in many Salvadoran meat recipes to give the meat that extra delicious sabor.  My recipe for pollo guisado also uses mustard as a seasoning sauce. 

Ingredients:
  • 1 -2 lb. of round cut steak
  • Mustard
  • Adobe all purpose seasoning
  • Black pepper
  • Cooking Oil
  • Onions and tomatoes if you like 

Directions:

Sprinkle adobe seasoning and black pepper on both sides of meat.

Squeeze some mustard onto the steak - about the same amount you would pour on a hotdog.

Pour a lot of cooking oil into a hot skillet.

When the oil is extremely hot, place steak into oil.

Cook steak about 5 minutes on each side.

If you want to add the onions and tomatoes, add them towards the end of the cooking process and then leave them in with the steak in the skillet after you remove it from the heat.

Serve with rice and hot sauce.


feliz dia de mama photo: feliz-dia-de-las-madres-mama feliz-dia-de-las-madres-mama.jpg

Buen Provoecho & Feliz Dia del Madre!


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