the magazine by and for Hispanic women


Cool Summer Menu

These refreshing recipes are a delicious way to beat the heat!


Mango-and-Peach Gazpacho

                1                              ripe mango, peeled, cut from pit, and finely diced
                2   cups                     mango nectar
                1                              unpeeled peach, pitted and finely diced
                1   cup                      chardonnay wine
                                                juice of 1 lime
                1   teaspoon              rice vinegar
              10                              fresh mint leaves, stacked, rolled, and cut into fine shreds
                                                kosher salt to taste

In large bowl combine mango and mango nectar.  Add peach, chardonnay, lime juice, rice vinegar, and most of the mint leaves.  Stir well.  Add salt.  Cover and refrigerate at least 2 hours, up to 5 hours.  Garnish with remaining mint leaves.  Makes 4 servings.


Tequila-Cured Salmon Gravlax

                4                              salmon fillets (6 oz. each), pinbones and skin removed
                                                kosher salt to taste
             1/2   cup                      finely shredded mint leaves
                3                              ripe pears, peeled, cored,

                                                     and cut lengthwise into slices 1/4 inch thick
                4   Tablespoons        tequila, divided

On separate piece of plastic wrap, place each fillet.  Lightly salt each fillet, cover with light blanket of mint and then layer of pear slices.  Over each fillet, sprinkle 1 tbsp. tequila and wrap tightly in plastic wrap so that liquid can't escape.  Place on platter, and refrigerate overnight.  Just before serving, remove pear, mint, and salt from each salmon piece.  Slice salmon thinly and serve with malanga chips and your favorite relish.  Makes 6 to 8 servings.




C-L-T Sandwich

         1 to 2   Tablespoons        vegetable oil
             1/2   cup                      thinly sliced chorizo or other spicy sausage of your choice
                                                onion slices
                                                shredded iceberg lettuce
                                                fresh tomato slices
                2   slices                    toasted white bread

Add just enough oil to coat bottom of skillet and set over medium-high heat.  Add chorizo rounds and onions and fry 1 minute, while stirring, or until rounds brown and curl slightly.  Drain onto paper towels.  Spread mayonnaise on each slice of toast and top with lettuce, tomatoes, chorizo, and onion.  Makes 1 sandwich.

Cucumber-and-Chayote Slaw

             1/2   cup                      pineapple juice
                1   large                    cucumber, peeled, seeded, and halved lengthwise
                1   large                    chayote, peeled, pitted, and halved lengthwise
                2   cups                     peeled and diced fresh pineapple or papaya
                1   teaspoon              chipotle purée
                1   teaspoon              Dijon mustard
                2   Tablespoons        light-flavored olive oil
                                                kosher salt and freshly ground black pepper to taste

In small non-reactive saucepan simmer pineapple juice over medium heat until reduced to 2 tbsp. Let cool to room temperature.  Meanwhile, thinly slice cucumber halves and chayote halves crosswise.  Transfer to large glass or ceramic bowl.  Add fresh pineapple or papaya and toss.  Whisk together remaining ingredients with reduced pineapple juice and pour over vegetable-fruit mixture.  Toss well, coating evenly.  Serve chilled.  (Slaw can be refrigerated, covered, up to 4 hours.  Mix well before serving and drain off excess liquid if necessary.)   Makes 4 to 8 servings.


Torre de Frutas con Crema Peruana

              12   large                    square wonton wrappers
             1/4   cup                      melted butter
                1   cup                      heavy whipping cream
             1/4   cup                      sugar
                3   ounces                 cream cheese, softened
                1   teaspoon              vanilla extract
             1/2   cup                      grated coconut
                1                              mango, peeled, pitted, and sliced
                1                              papaya, peeled, seeded, and sliced
             1/4   cup                      confectioners' sugar

Preheat oven 400 degrees.  Cut each wonton wrapper in half down the middle.  Lightly brush both sides with melted butter.  Place on cookie sheet.  Bake for about 7 minutes, or until crisp and golden brown.  In a mixing bowl, whip cream until firm and thick.  Beat in sugar, cream cheese, vanilla extract, and coconut.  To assemble, place 1 wrapper on dessert plate.  Spread heaping tablespoon of whipped cream mixture over wrapper.  Top with a few slices of mango and papaya.  Place a wrapper over the fruit.  Repeat with another layer, ending with a wonton wrapper.  Dust with confectioners' sugar.  Makes 8 servings.



Latina magazine was founded in 1996. With a readership of 2 million bilingual, bicultural women in the United States, today it is the largest magazine made by and for Hispanic women.