You are now being logged in using your Facebook credentials
  • Create an account

  • Login With Facebook


    Latest News




    Texas Pecan Green Beans w/ Garlic, Lemon & Olive Oil (PHOTOS)

    Jump to Recipe below...
    For those of us who grew up in Texas, pecans are a way of life.  I remember as a kid in San Antonio every year going to some of the public parks where the pecan trees grew with empty grocery bags (later plastic grocery bags...remember these were the days before plastic) to collect bags and bags of fresh pecans.  Then for the next year we would sit and shell pecans until we could eat no more!  Well now after a bumper crop of green beans in the back yard, I needed to come up with a great way to cook all the green beans!

    So if you like me were in search of a great green bean recipe - well this is delicious!  Not only does it get some kick from the cayenne pepper, it is super fresh and healthy.

    When to Pick Your Green Beans
    If you too are growing green beans. How do you know when they're ready?  Well they're ready to pick when they are about a pencil's length and the seeds in the pod start bulging.  If you still are doubtful of when to pick, pick a green bean off the stalk.  If it tastes fairly sweet, you are good to go.  Note, not all will be ready at the same time so - pick a few this week, some next week...etc.


    (0 votes)
    Posted by on July 02, 2013

    How To Recipe: Grilled Green Onions (Cebollines) Mexican Style (PHOTOS)

    When I was in middle-school we lived in San Antonio, and this great authentic-style Mexican restaurant opened up near one of the major malls.  So my mom and I developed this habit for a while (highly likely unbenownst to my dad) of going to the mall and then going through the drive-thru to pick up some Mexican food - with the highlight being the green cebollines they dished up.  So in the spirit of recreating these cebollines - I picked up some green onions to grill along with some steak... and they came out exactly as good as I remember.

    So I definitely recommend giving these a try -and following on our phytonutrients theme: according to those phytonutrient experts- these are chock-full of 'em!

    -2 bunches of green onions per person (may look like alot - but once they're cooked, they will be much smaller!)
    -1/4 of a lemon (per 2 bunches of green onions)
    -Olive oil for brushing
    -Salt/Pepper to taste

    (0 votes)
    Posted by on June 11, 2013

    How To Recipe:Pão de Queijo with "Grill From Ipanema" Restaurant (Brazilian Cheese Bread) (VIDEO)

    Travel to Brazil, and you are guaranteed to run into “Pão de Queijo” at virtually every restaurant you visit. “Pão de Queijo”, also known as “Cheese Bread” is a beloved favorite in Brazil. “Pão de Queijo” is gluten free and it’s made from flour from the yucca plant in the guise of tapioca starch.  The "Grill From Ipanema" in Washington D.C. graciously demonstrates in the following step-by-step video how to make “pão de queijo”.  “Pão de Queijo” may also be pre-ordered at the Grill from Ipanema.  We guarantee you’ll fall in love with these cheese bites!!!

    Grill From Ipanema “Pão de Queijo”

    2 cups of tapioca flour

    (0 votes)
    Posted by on May 15, 2013

    A Cook's Guide To Balsamic Vinegar

    Balsamic vinegar is the 'wine' of Modena, Italy. It is rich, thick, expensive and marries up beautifully with food such as steak to produce an unusual finish that greatly enhances the look and flavor of the meat.

    But be warned. Not all vinegars labelled 'balsamic' are the real thing. In fact, most are decidedly not even though the label may insist they are. There are three things to look for on the label; either this; 'Aceto Balsamico Tradizionale di Modena' or this; 'Aceto Balsamico Tradizionale de Reggio Emilia', plus the fermenting age which should be at least 12 years for the very best results.

    With the true Modena or Reggio Emilia brands you can tell the age from the label. Both use gold labels for balsamic that has aged for 25 years or more, and you will pay accordingly.

    (0 votes)
    Posted by on May 07, 2013

    How To Recipe (PHOTOS): Mexican Sardinas Frescas Lambriadas (Lightly Battered & Fried Fresh Sardines)

    Mexican cooking is very diverse encompassing everything from Mole to fresh vegetables and great salads. Today I’m making a crowd favorite, Sardinas Lambriadas (Battered & Lightly Fried Sardines) which uses egg batter which is commonly used in Mexican cooking.  This egg batter may be used as coating for other foods such as Chile Rellenos, or perhaps other vegetables (similar to Japanese tempura). 

    These sardines are battered, fried, and delicious.  It’s a delicious and simple recipe.  In fact, it is my favorite way to prepare fresh sardines.

    (0 votes)
    Posted by on March 20, 2013

    Next Up: Three Kings Day & Rosca de Reyes

    BRRRrrrr.  Ok.  NOW it’s cold. It finally got cold outside. A friend called from Texas and said it was 26 degrees.  Flash forward to my phone beeping 5 minutes later with a picture of my friend Rob’s plane getting de-iced at DFW. 

    So in part to warm up cause it’s COLD, and also – It’s Three Kings Day next week “Dia de Reyes”.  Here’s a nice recipe for some awesome Rosca de Reyes.  Many Hispanics/Latinos in other countries eat Rosca de Reyes to celebrate Three Kings Day.  It’s a sweet bread in which typically a toy or fava bean is baked into the bread.  Whoever manages to get the piece of the bread with the treat inside is the “king” or “queen” for the meal – or you may also be tasked to have a party on February 2nd.

    (0 votes)
    Posted by on December 31, 2012

    Roasted Poblano Chiles Stuffed with Spiced Goat Cheese & Raisins

    We saw this recipe, and thought it just looked delicious!  We're making it tonight!

    2 teaspoons ground red New Mexican chile

    ½ cup goat cheese

    ½ cup ricotta cheese

    1 cup walnuts, chopped fine

    ½ cup raisins

    1/4 teaspoon ground cinnamon

    1/4 teaspoon ground cloves

    4 large poblano chiles, roasted and peeled, stems left on

    Flour for dredging

    4 eggs, separated

    4 tablespoons flour

    2 teaspoons baking powder

    1 tablespoon water

    1/4 teaspoon salt

    Vegetable oil for frying

    (0 votes)
    Posted by on August 12, 2012
    The Latest Post Stuff to Hispanic Facts Contact Us

    Announcements - Press Releases

    Hispanics in Focus

    Food Users

  • Create an account

  • Login With Facebook

    Content Directions

    Uploading your Content to for free, enables you share your Content with the community and obtain publicity and media coverage. emails a free weekly digest of published Content on the site, to its database of media companies, press, companies, and individuals interested in Hispanic information.

    Your Content will also receive an individualized URL which will be available to share with your friends, clients, and companies.

    Uploading a picture with your Content gives you the opportunity to have your Content displayed on the homepage.

    Contact with any questions! Gracias!

    General Information

    Interview suggestions, blog posts, announcements, opinions, giveaways, press releases, events, comments etc... Drop a line:


    Content Publishing Questions:

    Contact Information

    The Hispanic Group 
    San Antonio, Texas 78216
    Telephone: (210) 888-0920 
    Follow us on Twitter @HispanicCom