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Street Flavor at Home I’ve lived in Berlin for 11 years now, and making arepas with real corn at home seemed almost impossible a decade ago. But things have changed! Today, you can easily find trillado corn (peeled dried corn) online or at Latin American and even some Asian stores. These arepas are special because they carry the full fiber of the corn and that unmistakable authentic street flavor, like the ones grilled on the sidewalks in Cali at 5 in the morning. After many tries, this is the version I love the most. And no need for strict measurements – it’s all about getting the right texture and taste. Ingredients Trillado corn (or whole dried corn – just know it takes longer to cook) Water Salt to taste Look online for “maíz trillado” or check your local Latin or Asian market. Zubereitung: Preparation The night before: Rinse the corn and soak it in plenty of water. Make sure the water level is about 4 fingers above the corn. The next day, cook the corn using the soaking water (if you think the pot needs a little more water, make sure the water is about 3 cm above the corn. I use a pressure cooker (Instant Pot on High mode) for about 25 minutes. In a traditional pot it can take an hour. Just make sure the grains are soft, but not too mushy. Grind the corn: Old-school, with a manual grinder (fun but heavy-duty!) In a food processor, in small batches if it’s not very big Or, my go-to: with the KitchenAid grinder attachment, using the medium plate. Super practical and easy to clean! Add salt to taste and knead by hand. For 500 g of corn, I usually add 1½ tbsp of salt – adjust as needed. Shape the arepas. I place the dough between two plastic sheets and flatten it with a cutting board. Mine are usually 3 to 6 mm thick, depending on what I’m craving. You can also stuff them with cheese or spread some butter on top. Grill or pan-sear the arepas over high heat. If you have an arepa grill, even better – just make sure it’s hot enough so the dough doesn’t stick. A taste of Colombia in every bite These arepas are comforting, full of flavor, and deeply nostalgic. Enjoy them with fresh cheese, hogao, black coffee – or just as they are. Try them and let me know how they turn out. Got any special tricks? I’d love to hear them! Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

Falafel  is one of the most popular recipes in the Middle East, ideal for those looking for a vegan option that is nutritious and full of flavor. Although it was not so common in Colombia  a few years ago, nowadays it is easy to find. Although on the coast, in cities like Barranquilla , where Syrian-Lebanese migration left a strong influence on the cuisine, falafel has always been more common. Now that I live in Germany , I have become accustomed to seeing falafel on almost every corner, as there is a large Turkish community here and numerous restaurants that offer it. The best thing is that making falafel at home is very simple and you can customize the ingredients to your liking. In this recipe, I will show you how to make crispy falafel with chickpeas , spices and an extra touch of cilantro , which gives it a delicious flavor. I will also tell you how to adapt it to make it gluten-free  or to prepare it in the oven, fried or in an airfryer . Ingredients for homemade falafel: 500 g dried chickpeas (soaked for 24 hours) ½ white onion, finely chopped ½ cup fresh parsley ½ cup (or more) fresh coriander 3 garlic cloves, minced 2 teaspoons ground cumin 1 teaspoon turmeric powder ½ cup gluten-free spelt, chickpea or oat flour 1 tablespoon of baking soda (optional) 1 spoon of salt Pinch of black pepper How to make falafel step by step: Prepare the mixture : Soak the chickpeas in baking soda for 24 hours. Rinse them and in a food processor, add the drained chickpeas, onion, parsley, coriander, garlic and spices and flour. Process until you obtain a mixture with a grainy texture (it should not be completely pureed). You should be able to roll it into a ball without it falling apart. Form the balls : With a spoon, take portions of the mixture and form balls with slightly damp hands. You can also shape them into mini burgers if you prefer. Cook the falafel  (choose your preferred method): In an air fryer : Cook at 180°C for 10-12 minutes , until golden and crispy. Deep fried : Heat oil in a frying pan and fry until golden brown on the outside. In the oven : Bake at 200°C for 20-25 minutes , turning halfway through. Frying pan:  You can make them in the shape of mini hamburgers and cover them so they cook well, then brown until they are ready. Serve and enjoy : Serve with pita bread, homemade hummus, tahini, fresh salad or roasted  vegetables. Tips for the best homemade falafel ✔️ Use dried chickpeas  and soak them for 24 hours . Do not use canned chickpeas, as the texture will not be the same. ✔️ If the mixture is too wet, add a little more chickpea flour or oatmeal. ✔️ You can make a large batch and freeze the  falafel before cooking them so they are always ready. Thank you for visiting! Did you like the post? Follow me on my social networks for more recipes and insights into my life in Germany! Instagram Facebook Youtube Substack

Lentils are one of those dishes that save any day! Easy, comforting, and no soaking needed. If you have a pressure cooker, they're ready in no time! This time I craved flavorful lentils, but not just any: with smoked ribs . Living in Germany is a blessing for this, as Germans know their pork. I use Kassler (or Kasseler), cured and smoked ribs – almost identical to Colombian ones, just missing those tropical landscapes I miss so much 😉 You find the cuts in any traditional supermarket: ribs with or without bone, neck or smoked loin. Every home has its version – some with white onion and paprika, others with potato – but today I'll share mine , just as I made it in my Berlin kitchen. Ingredients (for 4-6 servings): For the sofrito: 4 large tomatoes, grated 4 green onions, finely chopped 2 garlic cloves, finely chopped 1 tsp salt (or to taste) 1 tsp cumin (or to taste) ½ tsp turmeric 1 tsp ground cilantro (optional) 1 tsp sweet paprika For the colombian style lentils: 500 g lentils (I use Spanish brown ones, larger size) 2 carrots, diced 700 g Kassler ribs (Dicke Rippen) 1 tbsp salt at the end (or to taste) 1/2 teaspoon of pepper (optional) 2 bay leaves for cooking Zubereitung Schritt für Schritt: Sear the ribs: Remove the bone from the ribs and cut into cubes. In the pot you'll use to cook the lentils, add 1 tsp vegetable oil and sear the ribs until golden. Add the bone too and sear it. Remove everything and reserve. Make the sofrito: In the same pot, add 1 tbsp vegetable oil. Sauté the onions over medium heat with the chopped garlic and add the tsp of salt to release juices. Cook **until translucent. Tip: chop everything finely for a juicy, flavorful sofrito. Add the grated tomato and let the mixture boil. Combine everything: Add the diced carrots and lentils. Put back the seared bones (I reserve the meat to serve separately). Stir well and cover with water – eyeball it, about 1 cm above the lentils (honestly, I always do it this way and it works great). Add the bay leaves as well. Cook according to your pot: Instant Pot: High for 8-10 minutes. Traditional pressure cooker: 10-15 minutes. Regular pot: 30-45 minutes, stirring occasionally until soft. (Note: I use Spanish brown lentils, larger than pardina ones. In a regular pot, stir and check until tender.) Season and thicken: Remove the bay leaves from the pot. Adjust with salt and spices. If too liquid, scoop some broth with lentils, blend, and return to the pot. Serve with love: Heat the reserved meat in the oven or airfryer on medium. Serve lentils with rice, salad, and fried ripe plantain, my favorite way. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube Substack

Colombian guiso is one of those recipes that tells a story in every bite. It is the base of many traditional dishes, which is why many cooks call it the “Colombian mother sauce”: from this tomato and onion sofrito come beans, sudados, sancochos, atollado-style rice dishes and countless homemade recipes. Its origin lies in the Spanish sofrito, made with garlic, onion and bell pepper, which arrived during colonial times; there, Afro-descendant and peasant cooks added tomato, transforming it into the guiso we now know throughout much of Latin America, with variations from country to country and from region to region within Colombia. On the Caribbean coast, guiso has its own personality: more red onion than scallions is used, many families add less tomato, and sweet ají is traditionally added to give it aroma and depth. In my costeño version, living in Germany, I adapt the recipe by using plenty of tomato (because I love it juicy) and replacing the sweet ají with sweet paprika powder, which is easy to find here and gives it a delicious color and flavor. I use this guiso to prepare lentils, beans, scrambled eggs (huevos pericos), chicken sudado, meats, potatoes and boiled yuca, and even as a base for a good shrimp or seafood encocado . You ca also eat it with arepas, yuca, patacones and boiled potatoes, Costeño Colombian Guiso (Hogao) Ingredients: 2–3 stalks scallions 2 large red onions 5–6 large tomatoes, grated 2 cloves garlic, finely chopped 1/2 teaspoon sweet paprika, or to taste Salt to taste Vegetable oil (as needed for sautéing) Preparation: Sauté the onion and garlic Add a little oil to a pan and heat it over medium heat. When it is hot, add the chopped scallions and finely sliced red onion, along with the chopped garlic. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant. Add the tomato and spices Stir in the grated tomatoes. You can also use them chopped, but grating them helps you get more of the tomato juice and makes the guiso more homogeneous. Add the sweet paprika and a pinch of salt. A good trick is to add that pinch of salt at this point to help the vegetables release their juices and make the guiso more flavorful. Cook over low heat Cook over medium heat with the lid on until the mixture begins to simmer gently. Once it comes to a boil, reduce the heat, cover again and cook for another 15 minutes, stirring occasionally so it does not stick. The guiso should be juicy, with the tomato well integrated and the onion very soft. Enhance the flavor with longer cooking (optional) If you prepare a generous amount of guiso and want it to be even more concentrated and delicious, after it comes to a boil you can leave it covered over low heat for 25 to 30 minutes. Just make sure to stir from time to time and adjust the salt if needed. Storage, uses and flavor variations This costeño guiso is perfect for many preparations: lentils, beans , scrambled eggs with scallions, to eat it with boiled potatoes or boiled yuca, to prepare shredded chicken, chicken or beef sudado, or as a base for a shrimp or seafood encocado . If you make a large batch, store it tightly covered in the fridge for up to 3 days. You can also freeze it in small portions so you always have some on hand to add, for example, to quick weekday scrambled eggs. If you want to play with flavors, you can add a little turmeric powder for extra color, or incorporate ground cumin or ground cilantro, depending on the dishes you plan to prepare with the guiso. Thank you so much for your visit! Did you like this post? Follow me on our social media channels to see more recipes and learn more about my life in Germany! Instagram Facebook Youtube

Cargamanto Beans in Berlin: A Taste of Home Far Away I’m a little happier since I discovered that cargamanto beans – the ones that take me straight back to my grandma’s kitchen – are easy to find here. They’re also known as cranberry beans, borlotti beans, or pinto beans, and in German, as Wachtelbohnen . While Colombia has white, red, and brown varieties, in Germany you’ll most often find the light brown type. You can get them online, in Turkish supermarkets, or with a bit of luck, at some regular grocery chains. Best of all, their taste and texture are perfect for making that dish that, for many Colombians like me, tastes like a Sunday with family. My grandma always added pork trotters to boost the flavor. One of my aunts added panela or ripe plantain. Every household has its own recipe, its own stew, its own twist. In mine, I love using guiso costeño  with red onions and scallions — it adds a caramelized sweetness I adore. Here’s a video of how I make my guiso. Today, I’m sharing my version adapted to what I have here in Berlin. As I always say: there are no fixed rules in the kitchen, so feel free to adjust this recipe to your liking. Ingredients for the colombian cargamanto beans (Yields 8–10 servings) For the colombian beans: 3 cups cargamanto beans (Wachtelbohnen) 1 tbsp baking soda (Natron) 1 green plantain (or ripe, if you prefer) 1 carrot ½ red bell pepper 1–2 garlic cloves 2 bay leaves 1 stalk spring onion ½ white onion Water (to cover the beans by 3–4 cm) To season at the end: 1 tsp sweet paprika 1 tsp cumin 3 tsp salt (or to taste) Pepper to taste ½ tsp ground coriander (optional) For the guiso costeño : 1 tbsp vegetable oil 3 large tomatoes, grated 3-4 scallions, finely chopped 2 red onions, diced 2 garlic cloves, finely chopped ½ tsp sweet paprika ½ tsp cumin ½ tsp turmeric (optional) Salt to taste Preparation 1. Soak the beans Soak overnight in water with 1 tbsp baking soda (Natron). This helps soften them and reduce the compounds that cause gas. 2. Cook the beans The next day, rinse the beans well and discard the soaking water. In a pressure cooker or multi-cooker (I use an Instant Pot), add the beans, plantain broken into chunks (this helps thicken), carrot, bell pepper, onions, garlic, and bay leaves. Cover with water (about 3–4 cm above the beans). Instant Pot: 15–18 minutes on “High” Conventional pressure cooker: 25–30 minutes Regular pot: 45–60+ minutes 3. Make the guiso costeño In a hot pan, add oil and then the onions. Sauté until translucent. Add garlic, grated tomatoes, spices, and salt. Stir well, bring to a boil, lower the heat and cover. Let it simmer on low heat for 15 minutes. My tip: grate the tomato and finely chop all ingredients — this helps them release their juices better than if they’re cut in large chunks. 4. Combine flavors Once the beans are soft, remove the bay leaves, bell pepper, carrot, and onions. Discard the bay leaves and blend the rest with a bit of broth, a few beans, and a spoonful of the guiso. Return this to the pot. Add the rest of the guiso (save 2–3 tablespoons for garnish), stir well, and adjust the seasoning with salt and spices. Let everything simmer together for another 10 minutes over medium heat, covered, to thicken. Enjoy! Serve the beans however you like — with white rice, ripe plantain slices, arepa, avocado, or a fried egg. This is a little piece of home you can make wherever you are. Will you try it? If you do, tell me in the comments   Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

Yuca and cheese carimañolas (Colombian stuffed yuca fritters) Today we’re making cheese carimañolas, one of those Colombian fritos that taste like the Caribbean, the beach and street breakfast. For me, every carimañola tastes like Santa Marta: walking down early in El Rodadero to grab an egg arepa and a carimañola and feeling happy for the rest of the day after that. Carimañolas (also called caribañolas) are one of the most beloved fritos from the Colombian coast. They can be filled with meat, but this time we’re making them just with cheese, the way I love them for breakfast or an afternoon snack. Since I moved to Germany, I’ve wanted to recreate them to go back to that moment, even if it’s from my kitchen in Berlin. The cheese: the heart of these carimañolas For this recipe, I used Latino cheese from Beloso , a Latin-German brand based in Hamburg that offers Latin products that taste very close to the flavors from home. This cheese in particular has the texture and flavor that are very similar to Latin cheese and other fresh cheeses from Latin America, which makes it perfect for filling carimañolas. You can also use their queso costeño. If you can’t find this kind of cheese where you live, you can use queso costeño if you’re in Colombia, or a good feta cheese as an alternative when you’re abroad. The yuca: fresh or frozen To make these carimañolas, I used frozen yuca, which I found at an Asian supermarket in Berlin. I like working with frozen yuca because it helps avoid the risk of ending up with a bad root (too fibrous or hard). If you know how to pick fresh yuca, you can also buy it raw in African, Indian or Asian grocery stores and peel it yourself. Ingredients (makes about 8 carimañolas) 1 kg frozen yuca (cassava) 1 tablespoon salt for the cooking water 1 tablespoon salt for the cooked yuca dough Latin or costeño‑style cheese (I used Latino cheese from Beloso ). If you can’t find it, substitute with feta cheese. 1 teaspoon oil for the dough How to make cheesy yuca carimañolas step by step Cook the yuca Cook 1 kg of yuca in plenty of water with 1 tablespoon of salt until it is very soft. Once the yuca is cooked, remove it from the water and let it cool slightly so you can handle it. Prepare the yuca dough Remove the fibrous core (the “vein”) from each piece of yuca; this step is very important so the dough has a smooth texture. Process or grate the yuca until you get a homogeneous dough. You can use a grater or a food processor, but try not to process it for too long so it doesn’t release too much starch and become overly sticky. Add a pinch of salt to the dough (about 1 tablespoon, adjusting to taste) and 1 teaspoon of oil. Mix well with your hands until you get a manageable dough. Prepare the cheese filling While the yuca is cooking, cut the cheese into sticks about 6–7 cm long. Have them ready for stuffing the carimañolas. Shape the carimañolas With the dough still warm but manageable, start shaping the carimañolas. You can wear gloves or lightly oil your hands so the dough doesn’t stick. Take a portion of dough and roll it into a ball. Then flatten it slightly to form a disc. Using both thumbs, press into the center of the disc to create a hollow: this is where the cheese stick will go. Place a cheese stick inside, close the carimañola carefully and shape it into an oval, the classic carimañola shape. Make sure the cheese is fully covered by the dough so it doesn’t leak out while frying. Chill before frying Place the shaped carimañolas on a tray and chill them in the fridge for at least 30 minutes before frying. This step helps them hold their shape better and gives the dough a firmer texture. Fry the carimañolas Heat plenty of oil in a deep pan or pot to about 170–180 °C. Ideally, use a kitchen thermometer to keep an eye on the temperature – it’s a small investment that makes a big difference when frying. Fry the carimañolas until golden. Keep an eye on the heat: if the oil is too hot, they can burst or brown too fast on the outside while staying undercooked inside. Remove them from the oil and place them on paper towels to drain the excess oil. How to serve and store your carimañolas Serve the carimañolas piping hot with ají, suero costeño or your favorite dipping sauce. They’re perfect for breakfast, a Latin‑style brunch or as part of a Colombian fritos platter. If you’re not going to eat all of them at once, you can freeze them. You can freeze them shaped (before frying) or already fried and cooled, in an airtight container. When you’re ready to enjoy them, reheat in the oven or air fryer at 160 °C for about 15 minutes, until hot and crispy again. With these cheesy yuca carimañolas you bring a little piece of the Colombian coast into your kitchen, wherever you are. And if you live in Germany, finding a good Latin cheese like the one from Beloso really makes all the difference – one bite and you’re back home. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube Substack

I love this recipe because it can be made as part of a "meal prep", that is, it can be left ready one day to be eaten later in the week. This chicken can be eaten with patacones, rice, quinoa, yucca, potatoes, stuffed with arepas.... there are many ways to enjoy this recipe. INGREDIENTS: - 1 chicken breast - 4 stalks of green onion - 1/2 finely chopped bell pepper (or to taste) - 2 garlic cloves - 1 bunch of cilantro or parsley (to taste) - Salt, pepper and turmeric to taste - 1/2 teaspoon cumin - 1 teaspoon coriander powder - 1/2 cup tomato puree (or 2 ripe tomatoes, grated) - 2 tablespoons tomato paste - 1 teaspoon garlic powder (optional) - 2 bay leaves PREPARATION: Cook the chicken breast with the two cloves of garlic, 2 stalks of green onion and the cilantro sprigs (reserve some leaves for garnish) or parsley and pepper and the bay leaf, don't throw away the broth! Cook it for about 15 minutes over medium heat and shred it with two forks. In a frying pan add a drizzle of olive oil and sauté the other two finely chopped long onion stalks, add the chopped garlic and paprika, then add the shredded chicken, tomato puree and tomato paste. Then add salt, cumin to taste, coriander powder (optional but gives a lot of flavor) garlic powder and turmeric to taste. Add the broth where the chicken was boiled also for flavor. Let it cook for about 10-14 minutes. And that's it! I use tomato puree without any problem replacing the tomato because here in Berlin tomatoes don't have much juice and are not very ripe, so these purees that come in a can, in a bottle or in a box work great for me, make sure it only has tomato)! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube Con amor y sazón, La Negrita.

These chicken pastries  are born out of nostalgia and childhood memories in Cali, Colombia. As a child, I would accompany my mother to a shopping center called Cosmocentro, where enjoying these pastries was more than a tradition, it was a ritual that filled me with joy. Now, from Germany, I recreate this recipe to relive those moments and share a little piece of my homeland with my family. The best thing about this recipe  is its versatility. Although they are filled with chicken, you can experiment with ground meat, shredded meat or even mushrooms for a vegetarian option. Also, if you are in Germany, I recommend using “Tante Fanny”  puff pastry. Because it is made with butter, it has a more authentic flavor and texture, perfect for this dish. My favorite puff pastry Ingredients: For the filling: 1 medium chicken breast (approx. 325 g) 1/2 chopped tomato 2 stalks of spring onion 1 tbsp tomato paste 1 clove of garlic, chopped 1/2 green pepper (you can use red) 1/2 tbsp sweet paprika powder 1/2 tbsp cumin powder 1/2 tbsp coriander powder 1 tsp turmeric powder Salt and pepper to taste 1 cup chicken stock or water For the pastries (12 units): 1 beaten egg (for brushing) 3 packets of puff pastry (in Germany: Blätterteig, 280 g each) Preparation: Cooking the chicken: Cook the breast in water with salt, oregano, bay leaf, long onion, garlic and coriander for 20 minutes over medium heat. Shred the chicken and set aside. Don't throw away the broth, you'll use it later. Prepare the stew: In a frying pan, heat olive oil and fry the onion and tomato. Add the garlic, paprika and tomato paste. Let the vegetables release their juices before adding the shredded chicken. Add half a cup of the reserved broth along with the spices, salt and pepper. Cook over medium-low heat for 15 minutes, adjusting the flavor as necessary. Assemble the pastries: Preheat the oven to 180 °C. Using a 10 cm diameter mold or plate, cut circles of puff pastry. Place two tablespoons of the filling on each circle, brush the edges with egg, cover with another layer of pastry and seal the edges with a fork. Brush the surface with beaten egg. Bake: Bake for 15 minutes or until golden brown. Adjust the time according to your oven, checking after 10 minutes to avoid burning. Enjoy: Let stand a few minutes before serving. These pastries are ideal as a snack or to surprise your guests with a little piece of Colombia.. Thank you for visiting! Did you like the post? Follow me on my social networks for more recipes and insights into my life in Germany! Instagram Facebook Youtube

At my home, this hot sauce — or “ají pique,” as my grandmother Graciela called it — was never missing when there were empanadas. 🔥 For me, it’s the secret soul of the table: that intense, tangy, and fresh flavor that transports you straight to any Colombian corner filled with fried food and laughter. The beautiful thing about this ají is that every family in Colombia has its own version. This is mine, easy, versatile, and perfect to bring life to EVERYTHING: boiled potatoes, yucca, grilled meat, fried plantain (patacones), arepas… whatever you want. Ingredients: 1 large tomato 1 bunch of cilantro or to taste (for me, the more the better) 2 stalks of green onion (called “ajetes” in Spain) 1 tbsp white or apple cider vinegar Juice of two limes or to taste 1/2 tsp salt or to taste 1/2 red onion Your favorite chili (can also be liquid) (OPTIONAL) 2 tbsp vegetable oil (olive oil works if you don’t mind the flavor) A splash of water 1 tbsp ketchup (OPTIONAL) Preparation : Chop everything very finely. For me, this is the most important step: the smaller the pieces, the better the flavors mix. Put all ingredients in a bowl, mix well, and adjust: want it more acidic? Add more lime. Fresher? More cilantro. More punch? More chili. Let it rest a few minutes to let the flavors embrace. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube Substack

Looking for an easy, quick and healthy recipe? These ceviche tacos are an excellent choice! The mango is, without doubt, one of my favorite fruits. I still remember with nostalgia how, during breaks at school in Colombia, my classmates and I would approach the mango trees, ready to throw stones at them and knock the fruit down. We loved to eat them green, or “viches”, as we say there, accompanied by salt and lemon. This ceviche is a perfect blend of my love for mangos and my passion for Mexican food. Now that I live in Germany, I appreciate tropical fruits even more, as they are not always easy to find, sometimes they have very high prices, and they do not always taste the same as in my homeland. So when I get a perfectly ripe mango, it's pure joy! In fact, I have opted to buy frozen mangoes and eat them as a snack because they are cheaper, or also to make juices, like this mangonada  that I shared on my Instagram profile last year. This recipe brings together two of my great loves: mango and Mexican food. I'm a taco fanatic, especially when they're made with authentic corn tortillas. This option is perfect if you're short on time, really hungry and want to eat something quick, healthy and delicious. Ingredients for the ceviche: 2 large mangoes, cut into strips 1 red onion, finely chopped or you can cut it into julienne strips Lemon juice to taste Salt and pepper to taste A generous handful of fresh coriander, chopped Corn tortillas for tacos Chili (optional) Preparation: In a bowl, mix the mangoes, onion and coriander and season with salt, pepper and lemon juice to taste. Heat the corn tortillas in a frying pan. A tip: to keep them warm, wrap them in a tea towel until you are ready to serve the tacos. What would you add to this recipe? Let me know in the comments! Personally, I would add avocado, but I didn't have any to hand that day. You could also add shrimp. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

Salpicón de Frutas instantly takes me back to that street corner in Cali — 56th and the highway — right near my mom’s house, where vendors sell avocados, fruit cups, and of course, this refreshing drink. This fruity cocktail is a Colombian classic made with chopped fruit, orange juice, and watermelon — though every region and household has its own twist. Some versions include soda, powdered fruit drinks like Frutiño , or even a scoop of ice cream or cheese. Yes, cheese — we Colombians love our quirky combos! It’s summer here in Germany — well, a rainy one — but we’re expecting a heatwave this weekend. What better excuse to make a fresh, juicy salpicón? The biggest challenge for me here is finding the right fruits — especially papaya, which I usually consider essential. But this time, I let it go. A small papaya costs 5 €, and it might end up tasting awful. So I recommend using whatever fruit is accessible where you live — kiwi or peaches are great alternatives. Even with fewer fruits, the taste brought me straight back to that street corner in Cali. What should definitely  be included, though: fresh oranges (for the juice base) and watermelon — both blended and chopped. Ingredients: 5 oranges, juiced (keep the pulp) 1 medium watermelon (half for the juice, half chopped) 1 cup pineapple, diced 9 strawberries 1 cup green grapes Ice to taste Instructions: Juice the oranges and keep the pulp. Blend them with half of the watermelon. Chop the rest of the fruits and combine everything in a large bowl. Add ice and stir well. In Colombia, some people add Frutiño  or soda at this point, but I prefer the natural flavor of the fruits. Serve chilled and enjoy! You can keep it in the fridge for a few hours. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

Try this combination of flavors that you will love. This is an easy and delicious recipe. You can serve it with crackers, corn tortillas or green plantain chips. Ingredients: - Juice of a large lime - 2 gulupas (you can replace it with ripe passion fruit) In Germany you can find this fruit as "Passionsfrucht". - 1/4 cup cilantro (or to taste) - 1/2 roasted (or regular) paprika. You can find these ready-made in glass jars in supermarkets. - 1/2 pickled red onion (or regular) - 300 grams of pre-cooked shrimp Wash the shrimp and let them soak in the lemon or lime juice for about 15 minutes, then add the rest of the ingredients. Stir well to integrate the flavors, adjust flavor with salt and pepper. If you want you can add spice to taste. Let it rest in the refrigerator for about 15 minutes, serve and enjoy. Thanks for visiting my website! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social media channels: Instagram Facebook Youtube