Andrea Aliseda

4 weeks ago | epicurious.com | Andrea Aliseda

ArrowJump To RecipeSave RecipeSavePrintChorizo, the ultra-salty and spiced minced pork link, gets a plant-based makeover. Blending cauliflower into “cauli rice” can transform the vegetable into the perfect texture and size to resemble the ground nature of the meat. The cauliflower bits release their moisture and soften as they cook, easily absorbing the deep, warm spices and umami-packed notes you’d taste in a classic chorizo.

Nov 18, 2024 | doubleblindmag.com | Andrea Aliseda

So you want to buy mushroom gummies but don’t know where to start? You’re in luck! We wrote this to help guide you from the mystical to the practical, offering insight for the most informed choice — plus, we include a recipe to boot. Mushroom gummies are the chewy magic mushroom-infused candies inducing psychedelic, euphoric, and sedative states.

Sep 25, 2024 | latimes.com | Andrea Aliseda

Who gets to wag the proverbial finger at what should or shouldn’t play a part in a Mexican person’s kitchen or gastronomical expressions? “Is cooking not an outlet for us to cultivate and bring our creativity to life with the resources we have at hand?” asks Ernesto Gonzalez, the documentarian behind the Instagram account , and purveyor of fresh nixtamal in Palmdale.

Sep 25, 2024 | latimes.com | Andrea Aliseda

Pico de gallo is a summer salsa staple, but adding to it a favorite and seasonal stone fruit, the plum, gives this salsa a refreshing spin. The red-fleshed plum, with its sweet and tart notes, plays beautifully off the bright grassiness and sharp heat of fresh jalapeño. Alternatively, feel free to use a red-fleshed pluot, plumcot or cherries here. Lemon juice marries them together with its floral acidity, while the rich heirloom tomato brings balance.

Sep 25, 2024 | latimes.com | Andrea Aliseda

This salsa roja, inspired by Flamingo Estate’s dried strawberries flavored with guajillo and Key lime, delights with a sweet-tartness that plays up the spice of the ancho chile. Strawberries macerated with lemon juice and light brown sugar enhance the dried red fruit flavors of ancho (the smoked, dried version of poblano). Charring the onion, garlic and Roma tomatoes provides more depth to this salsa, making it perfect for morning eggs, over al pastor tacos or atop ceviche.