Menestra de porotos is an Ecuadorian bean stew, made with beans simmered in a sauce of onions, tomatoes, garlic, cumin, chili powder and cilantro or parsley.
Never in my days have I come across a cabbage recipe that had a Mexican flare to it. Eating it cooked with tomatoes, beans, sweet corn, onion, cumin and chili powder was a whole new yummy experience.
This simple recipe for sweet and savory barbecue beef has a spicy rub and sauce made with chili powder, cumin, brown sugar, cayenne, garlic, and chipotle.
You get all the satisfaction of a caramel apple in one bite and without a messy chin. If decorating with twigs, make sure twigs are food-safe or use craft sticks.
