This aromatic leaf is originally from the Mediterranean and yields from the evergreen laurel tree, hence it’s name. It’s typically used in Latin cuisine when flavoring most meats (carne ripiada) poultry dishes (pollo en fricasse) and soups and broths (caldos). There are two varieties of bay leaf: Turkish and Californian,…

My grandmother in Cuba grew basil in abundance in her front yard and used it almost daily in her cooking. Basil, while predominantly used in Italian cuisine,  is used it Latin cooking in much the same way. Basil, or albaca yields from the mint family and has strong anise scent.…

I’ve mentioned before how garlic is 1/3 of the Holy Trinity of Cuban cooking and what goes in our sofritos. My cooking experience is far better with its presence. It makes everything savory (or sweet in some cases) and simply taste that much better. Garlic comes from a group of edible  plants…

Native to China and India, star anise or anise estrellado is an evergreen seed we use in our foods to give dishes a distinct flavor. Its licorice aroma and taste definitely makes for a unique flavor. Our primary use though, is to alleviate stomach pain and gas associated with acid reflux.…

Nutmeg, or “nuez moscada” is common in Latin cooking but not as much as we see in American cusisine. In Cuban food, you’ll always find it in bechamel suaces, especially when making croquettes. Though not a staple in Latin food, it’s definitely something I love to use. Its aroma and essence…