Perfect brunches, for me, consist of sweet plantains, empanadas, and caipirinhas. Why would anyone want anything more? Great food and drinks go hand-in-hand for me. I cannot stand places that offer drinks but can’t satisfy my appetite when the time comes. This leads me to one restaurant that does a hell of a job at providing food, drinks and a great ambiance, Favela Cubana.
This Spinach and Chickpea salad bowl is a mixture of my favorite ingredients and my mom’s. She loves adding chickpeas, celery, and carrots to her salads. Most of the time she makes it with Romaine lettuce but I prefer to use spinach since it’s a less bitter and filled with nutrition. This salad was different since we mixed in the Moroccan Beet Salad recipe. We basically just prepared and added beets to the salad, nothing big. But to learn how to prepare the beets before using, refer to that recipe. This salad goes perfect with dinner or lunch. I even…
I never thought I would enjoy a beet salad like this. With the exception of canned beets, beets have never had a place in my kitchen. In my opinion, growing up in the city makes you scared of trying whole foods. But this Moroccan beet salad has made me want to start experimenting with beets.
The arepa is such a popular meal in Latin America, especially in Colombia and Venezuela. It’s so popular that the origin of it has not been settled. Historians believe it originated in either Colombia or Venezuela. It may have been that the countries created it simultaneously since they share borders.
As quick and simple as this recipe may be, it is still a staple of Moroccan cuisine. The feggous (cucumber) and tomato salad can be the basis to create different salads or can be eaten as is with bread or another dish. I decided to take this recipe from La Maison Arabe’s Moroccan Recipes book. However, I didn’t follow every step of the recipe. For instance, I did not seed the tomatoes since I felt it would make the salad juicier. This is all a matter of preference of course.
