Maricel E. Presilla

1 month ago | tablemagazine.com | Kylie Thomas |Maricel E. Presilla

This Hot Chocolate Agasajo is a historical recipe with lots of interesting flavors. I used to make it at my restaurants, and my customers loved it. The particular version from my book Gran Cocina Latina: The Food of Latin America (W.W. Norton, 2012.) This book won the James Beard Award for Best Cookbook and the International Association of Culinary Professionals Award for Best General Cookbook in 2013. In 1520, cacao was first brought to the Iberian Peninsula from the Americas.

Aug 2, 2023 | epicurious.com | Anna Hezel |Giuliano Hazan |Zaynab Issa |Maricel E. Presilla

There are very few meals that wouldn't benefit from an emerald burst of garlicky salsa verde. Roasted branzino? The egg sandwich that you made while hungover? This acidic, salty green sauce can always step in and save the day if you have a few handfuls of green herbs and a blender.