What Does Loroco Taste Like?
Loroco is native to Central America, and also used to be called “Quilite”, which in the indigenous language means “Edible herb”. It consists of small, green, unopened flower buds and it’s taste is a cross between mild broccoli and squash.
It is a perennial plant that produces flowers from May to October in El Salvador, but with irrigation can produce year-round. It is a tropical plant that grows best with average temperatures between 68 and 90° F.
The flowers are harvested and used in the cuisine of El Salvador and some other countries in Central America. It has a unique, pungent flavor that is used in pupusas, a corn-based food popular in El Salvador.
Loroco is propagated principally by seed, but can also be propagated by cuttings. It takes about three to four months from seed to flowering
Source: worldcrops.org
Learn How to Make Tamales
Ingredients:
- 8 LBS of Cardenas Masa
- 4 LBS of Pork Cushion Meat
- 1 Bag California Chili (8 oz.)
- 1 Bag Guajillo Chili Pods (8 oz.)
- 2 Bags of Corn Husks (8 oz.)
- 3 Large Onions, halved
- 5 Garlic Cloves
- 1 Small Bag Bay Leaves
Directions:
- Place pork in Dutch oven with 2 halved onions, 6 bay leaves, 3 garlic cloves, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 1 1/2 – 2 hours.
- Use rubber gloves to remove stems and seeds from the Guajillo or California chili pods (which ever you decide to use for the sauce). Place chiles in a saucepan with 2 cups of water. Simmer uncovered, for 20 minutes, then remove from the heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the sauce mixture, stir in salt, and set aside.
- In a fry pan, add 2 tablespoons of cooking oil, and fry the sauce mixture until it is smooth. Shred the cooked meat and mix into sauce and stir for a few minutes.
- Soak the corn husks in a bowl of warm until they soften. Spread the Cardenas Masa out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and you are now ready to place in the steamer.
Cooking the Tamales
In a 24 qt steamer, cover with water, until water level stands with the grill covered with a bed of corn husks on which you can place the tamales on top of each other, then cover and simmer for about an hour. The signal that indicates that tamales are ready is when the husks lift easily off the tamales.
Ghoulish Monster Burgers
Have fun with the kids this Halloween Season making these delicious Monster Burgers!
First off, buy some quality ground meat (beef, turkey, vegetarian – whatever you think is best). As always, you’re going to need the usual; burger rolls, cheese slices, tomatoes, lettuce, onions, ketchup, mustard, lettuce (The Yoozh) . For this ghoulish wonder, you’re also going to need lengthwise pickle slices, toothpicks and olives. All these together make for one of our favorite Halloween food ideas!
Cook the burgers, and once ready, assemble your Monster Burgers by adding the spooky attributes. Add scary teeth by creating sharp corners on your cheese slices. Insert the lengthwise pickle slice to form a tongue. Add the toothpicks with olives on the top bun for eyes. This can all be complimented with a messy addition of ketchup (for the blood).
Have a Happy Halloween!
You’re going to love our Salsas!
Salsa Taquera (Green) – Salsa Taquera is an essential item for all kinds of foods like tacos, burritos, tortas, you name it. If you are not the spicy lover, this Green Salsa Taquera was made for you because it’s mild. You cannot go wrong with this salsa, it adds that perfect level of spice. You can use it on just about any traditional taqueria style foods.
La Madre de Todas las Salsas – This salsa is the “mother” of all salsas because it has a little bit of everything. It has spice, nice texture, great taste and it will not let you down. This is the salsa you bring over to your weekend gatherings because it is made for all with a medium spice level, and with key ingredients that give it the perfect flavor.
Salsa Habanera – Are you a risk taker or like to kick it up a notch when it comes to Salsa? This Salsa was made for you. With the “Fuego” spice level on the label, this Salsa is pure FIRE!!!! You’ll really love the taste of the Habanero and pairing it up with your favorite dishes. Have a cold drink nearby… because you’re going to need it.
How to Pick Your Fruits & Vegetables
Strawberry – In California strawberry season is from April to June but we carry them all year round. You can tell strawberries are ripe when the redness of the berry reaches all the way to the top.
Watermelon – It takes about 80 to 95 days for a watermelon to be fully grown and they are in season from July through August. Here’s how you can pick a great watermelon:
- The watermelon should feel very heavy.
- Look for the creamy yellow spot because that means its ripe.
- Lastly, give it a knock, a ripe one will have a deep hollow sound.
Avocado – Who doesn’t love avocados, they are in season for 15 weeks starting late April through August. Pay attention to the color and squeeze the avocado lightly to know if it’s almost ready, it should feel firm and not too soft. Look at the stem and peel, if its green under there, then it is good and if its brown then its overripe.
What kind of Fruit Snack are you?
“La Sweetie” – You are the sweet and adventurous type. The snacks you like, satisfy your energy level and who cares if they add a little sugar to your cravings. You are just committing to changing the way you “eat healthy,” by not sacrificing the good stuff – a risk taker at heart.
You are the “Bionico.”
The recipe – 1 cup each, of the following: strawberries, apple, papaya, and sliced banana. Then, you need to make the cream, you will need ⅓ cup plain yogurt, ⅓ cup sweetened condensed milk, ⅓ cup Mexican crema and 1 teaspoon vanilla extract. Blend all these ingredients and set aside. In a large bowl, mix the fruit and serve in individual portions and add the cream mixture to those individual portions. You can add some additional toppings to give it an extra boost like Granola and honey to taste. This recipe serves 2-3.
You will not be disappointed. This is everything you ever wanted in a snack.
“La Basic” – You are simple, and to the point. You stick to the rules and take minimal risk, what is wrong with that? Sometimes you step out of your comfort zone and want a little bit of spice in your life.
The snack for you is, “Fruta con Tajin”.
The recipe – peel and cut the following fruit in slices: ½ watermelon, 1 jicama, 1 cucumber, 1 mango, and 1 pineapple. Cut 2 lemons. In a bowl, mix the fruit and add the lemon juice and Tajin® to taste. This recipe serves 4.
It can’t get any simpler than that. Basic for life!
“La Loca” – You are always up for a challenge and seek excitement that sparks your adrenaline. You are full of ideas and bring them to life spontaneously with those who happen to be around you. You are the life of the party and people love it.
The snack that gets you going is, “La Sandía Loca.”
The recipe – first, cut the watermelon in half horizontally and carve out the chunks leaving it hollow inside. This half will serve as a bowl for the rest of the ingredients. Make clever watermelon shapes like stars and save the remaining watermelon for another use. Cut a pineapple into chucks and stars. Ready some strawberries, mango, jicama, chamoy, tajin, lemons, tamarindo candy sticks and hot sauce. We didn’t share any quantities. Don’t worry, play it by ear, you’re crae. Remember?
Put the watermelon chunks, pineapple chunks, mango slices and cut jicama in a large bowl. Add the chamoy, tajin, lemon juice and hot sauce and mix to combine. Pour the fruit into the half hollow watermelon. Then decorate with the star skewers and the tamarind candies. Sprinkle with more tajin over the top and serve. Add more toppings to taste. This recipe serves 4-5.
Enjoy your “Crazy” Watermelon.
Have you ever tried a jackfruit?
Jackfruit is a healthy option for meat replacement. They’re part of the fig and breadfruit species. It is a fruit that grows in tropical areas and it’s a great heart-healthy option with all necessary nutrients we all need. Here are some tips on how to pick and cut a jack fruit.
Look for dark spots on the jackfruit. It should smell like juicy fruit gum. Then, get ready to cut but be careful because the inside is super sticky.
First, cover your knife with oil and cover your cutting area with saran wrap and if you’d like wear some gloves.
Then, cut along the middle. Cutting can be tough so don’t give up. It takes strength, endurance, and determination to complete.
Now you are all done with cutting, but it’s time to take out the pods and take out the seeds. The seeds can be roasted, and the pods can be used as a meat substitute. You can use it to make a pulled pork style sandwich or use it in any other recipe that requires shredded chicken or pork.
TADA! You are all done. Enjoy.
Bolillos, here’s what to do with them!
The perfectly baked bolillo should be crunchy in the outside and soft in the inside. Bolillo is the bread choice in many households because it is used for almost any type of food from traditional to modern dishes, like a tortilla. You can use this bread daily for just anything – breakfast, lunch, or dinner – the possibilities are endless!
Here are some tips on how to easy use bolillos.
First, visit your local Cardenas Markets to get your freshly made bolillo every day. They’re scratch baked and pulled out of the oven every 30 minutes. Freshness is key!
Then you decide, do you want to use it for breakfast, lunch, or dinner. Here are some options to help you decide.
Breakfast – Don’t know what to eat for breakfast or you don’t have time to make anything? Here is the simplest way to enjoy your morning coffee, drink it with a warm bolillo. If you want to take it even further, dip your bolillo in your coffee. Now that is your traditional Bolillo con Café.
Lunch – Now here is a quick and easy way to use your bolillo: make a sandwich or like we like to call it a “torta.” Simply choose your meat or just add veggies. The most popular “tortas” use meats like carnitas, ham or milanesa along with other ingredients of choice. Here is how you make it – first cut and open you bolillo by making a slit on one side or cut in half. You can toast the bolillo or not, you choose. Then spread some mayonnaise and add your fillings: Choose your preferred meat and cheese, add sliced tomatoes, avocado, and jalapenos and you’re all done.
Dinner – Bolillo is the savory bread of choice to pair with your dinner or traditional dishes like mole or birria. You can use your bolillo like a tortilla and eat it with any dish. The variations are what make the bolillo so popular. Bolillos are best eaten the same day when they/re baked but here is how you could re-heat your bolillo for dinner. Make sure you store them in a closed plastic bag, so they do not get hard. Then, when you are ready to use them with your dinner, you can put them in the oven at 350 °F and heat for 5 minutes, or on a comal, toasted a couple minutes. Enjoy your bolillo with dinner this evening!
Impress “La Suegra” with Our Products
“La Suegra” has very high standards and you sure want to live up to that. Pick-up some ready to eat authentic food that will score you some points with her. Follow these simple tips and shopping list below for an authentic meal. You will not disappoint her!
First, head over to your local Cardenas Markets. Then the shopping begins…
Let’s get an appetizer that will make your family happy. You can’t go wrong withChips and Salsa. Pick up a bag of Tortilla chips from our Tortillería department and your salsa of choice from La Cocina’s grab and go section.
Next, you need to get something to drink that will be refreshing. The best beverage we have is our freshly madeAguas Frescas. Also available in our Cocina in a large jug. We have over 10 flavors to choose from, the most popular are Agua de chia con Limon, Horchata and Jamaica.
For the main course and most challenging choice, you will enjoy our authentic carnitas made traditionally out of the cazo. Don’t forget your bag of bolillo from bakery, to make those delicious “tortas de carnitas.”
Finally, you can’t forget the dessert, our delicious Flan, available in the grab and go section in our pastry department. Our flan will be your suegra’s favorite. Enjoy!
Here is your Shopping list serving 4 -5 people.
- (1) bag of Cárdenas Tortilla Chips
- (1) 16 oz container of Salsa of your choice.
- (1) 64 oz Agua Fresca Jug
- (4) LBS of Carnitas
- (1) bag of 10 count of Bolillo or ten (10) bolillos
- (1) 8-inch Flan
Homemade Hibiscus Popsicles… YUM!
Growing up, you may have come across your local popsicle vendor on the street or better known in the Hispanic community as “El paletero”. The popsicles would come in a wide variety of delicious flavors. Follow these simple tips below to make a hibiscus (Jamaica) popsicle that will be sure to bring back refreshing memories.
First, head over to your local Cardenas Markets. Then the shopping begins…
To make this a quick tip, we can just buy the ready-made hibiscus water in our Cocina to speed up the process. If you prefer doing it yourself, you can go and buy dried hibiscus flowers from our produce department.
Next, you will need 1/3 cups worth of maple syrup and 1/3 cups of lime juice (optional). Once mixing into hibiscus water properly, pour mixture into popsicle molds of your choice and place in freezer until completely frozen.
Lastly, run the popsicle molds under warm water to help popsicles come out of the molds easier. Enjoy!
