Recently one of my readers was in El Salvador and saw this dish being prepared by street vendors, he asked for the recipe.  It got me all inspired, so I ran to the market and bought some late summer fresh corn on the cob and got cooking. This authentic Salvadoran dish is easy to prepare and totally delicious. Serve with a dollop of Salvadoran cream, or sour cream and a piece of queso fresco.


Serves 4

1 large banana leaf cut into 8 pieces, each about 8-inches wide

2 cups fresh corn kernels

1 1/2 tablespoons sugar

1/2 cup shredded Monterrey cheese


Clean and cut the banana leaf and set aside.

Place the corn kernels in a blender or food processor;  blend until smooth. Add the sugar and cheese and mix.

Place a few spoons of this mix into four banana leaf pieces and cover with the other half.

Heat a non-stick griddle or a large heavy skillet over medium to high flame.

Gently place the riguas on the hot surface and cook on each side for about 15 to 20 minutes. When they have hardened remove from the leaves and place directly on the griddle, brown on both sides. Serve with Salvadoran cream, or sour cream and a piece of queso fresco. Enjoy.


A Day Off!


One of the fountains in Century City.

making fresco de pina (1)

Getting ready to bake and drink!


Saturday September 13th, at the Latin Food Fest in San Diego with Chef Mario Medina.

A Day Off! By Alicia Maher


It has been a long time since I had a Saturday off. September was a busy month with a flurry of weekend events. Yesterday, the first Saturday in October, I decided not to book anything and just relax, well, it turned out to be a precious day and joyful day.

I got up and made fresh pineapple cookies, the leftover fruit got blended with a little bit of sugar and water, and mixed with a cold California sparkling wine. I call this drink my Pineosa, get it, instead of Mimosa, ha,ha,ha,ha, is a good concoction.

One of my friends called me. We chatted for a long time about everything and then I told her about all the exciting moments I had lived in the last month. The first weekend in September was all about getting ready for the following Saturday and the Latin Food Fest in San Diego.  Thank you to Melissa’s Produce for your sponsorship, could not have done it without you! It was a first-class event. There were a few glitches getting there, will tell you more about in another blog called trials and tribulations, just kidding. It was an enlightening food and drink experience. The world is alive with fine taste buds! That Saturday morning I was out of bed at 3:30 am. From Los Angeles, is a 3 hour drive to beautiful San Diego, exhibitors had to be there by 9:am. The hard-working, talented, and pregnant, make-up artist, Melissa D’Angelo showed up at my house at 4:30 am to give me the glamour look. You know, hair, faux eye lashes and the whole enchilada. Boy, it takes a long time to look that good. I like to wear make up. Always have. Melissa gave birth to a baby boy the following Friday.

The third weekend, the 20th and 21st, were all about family and community. One of my sons had a birthday, the house was full of friends and family. It was lots of work to cook and prepare for everybody, this crowd likes to eat, and lots of it.  On Saturday night, September 20th, my husband and I had the privilege to attend a Salvadoran musical and dance event called Las Placitas de Nuestros Pueblos, at the glorious, French Baroque style, theater of Los Angeles. This is how the foundation that produced the show describes it “

“Las Placitas De Nuestros Pueblos” is a musical play that reflects the Salvadoran culture. It focuses on identifying diverse regions throughout the country with different types of folk music and dances. Throughout the play, our performers portray the lifestyle of Salvadoran peasants, their mannerisms and customs in order to help the audience understand the diversity of the Salvadoran heritage.”

All in all, it was a busy but special weekend. I treasure every one of my sons birthdays. Seeing the cousins, aunts and friends was wonderful!

Last weekend, I spent both days getting ready for my Reynolds Products recipe development assignment. I am also doing a video in my kitchen, it was fun shopping for a few extra props for the background. It was pretty much all about testing, cooking, testing, more cooking and retesting. The dish turned out delicious and easy to make. The photos took a long a time, but worth all the effort. The company that gave me this job was truly impressed with my depiction of the yummy dish.  My photography skills are getting better.

It was nice to take a break from this full schedule My day off was amazing. After eating too many pineapple cookies and drinking a few Pineosas, I felt guilty, blotted and sleepy. My husband and I live in Cheviot Hills, when he suggested we do something,  I said, “let’s walk to Century City” hopping he would say no, but to my surprise he said “yes”. I have no idea how I walked the 2 1/2 mile each way, but it was worth it. We left around 6:15 p.m. the  twilight sky, dressed in pink pale shades of blue was magical. Los Angeles is a beautiful place

Walking to Century City brought back many good memories. In 1993 my husband, Joseph, was fresh out of law school, his first job was on 2000 Avenue of the Stars, we used to meet at the mall for lunch. Our three sons grew up in the Cheviot Hills area, and the Century City Mall became their hangout. I am sure, in their teenage years, they took a date or two to the movies at the old mall before all the renovation. Time off gives you the ability to get away from the routine and see things and life with a new perspective.






In front of one of our favorite hotels in the city.



Post remodel.  2000 Avenue of the Stars. The Address where my husband first worked as an attorney in 1993.


Produce guru Robert Schueller co-chairs the James Beard Foundation Taste America Los Angeles

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Produce guru Robert Schueller co-chairs the James Beard Foundation Taste America Los Angeles by Alicia Maher

For those who know Robert Schueller, is not surprising to learn that produce guru, and Melissa’s/World Variety Produce public relations director,  is co-chair of the James Beard Foundation Taste America Los Angeles.  This incredible event is taking place Friday, October 10, 2014 6:30 pm at Vibiana 214 South Main Street Los Angeles 20012.  Robert Schueller is a star in the world of produce,  a person loved and respected by the foodie community for his knowledge and commitment to quality. Reading about James Beard life I thought, if Robert and James have been contemporaries they most likely would be good friends. To me, they share many similarities,  a genuine love for people and life, work ethics, and a passion for excellent food. At the JBF Taste America Robert will be shining among other great culinary stars like Aaron Sanchez, Nancy Silverton, Matt Molina, Dahlia Narvaez, Neil Fraser, Ari Taymor, Vinny Dotolo, Walter Manzke, Ori Menashe and guest emcee, the beautiful chef, Aida Mollenkamp.

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James Beard wore many hats, he was a celebrated chef, cookbook author, a teacher who nurtured the careers of many of his students,  one of the of the first advocates to support educating women to become chefs, and a supporter of consumption of local produce…  He died in 1984, to continue his work and legacy, the foundation was started in 1986, their work and mission is honest and simple; they raise money to support all kinds of educational programs, including cooking scholarships. Culinary students are invited to apply here, http://www.jamesbeard.org/education/james-beard-foundations-taste-america%C2%AE-scholarship-fund.

For countless food writers, photographers and experts, Robert Schueller is the person they turn for knowledge for just about the whole spectrum of produce in the market. He adheres, celebrates and promotes the principles of Melissa’s produce mission to provide the best in world variety produce, serve and educate the customer, community involvement, sponsoring and nurturing a diverse group of foodies. http://www.melissas.com/

The JBF Taste America is an event not to be missed, a once in a lifetime experience to enjoy and  savour dishes created by the top chefs in America, these are the rock stars of the cooking world my dear readers.  Vibiana was the home of Los Angeles’s first Archdiocese Catholic cathedral, and has been converted into one of the most beautiful and distinguished full service facilities anywhere, the perfect backdrop for this amazing and special occasion. Here is the link to buy your tickets. http://tasteamerica.myshopify.com /collections/los-angeles http://vibiana.com/








Photo from http://www.eventsolutions.com/locations/event-venues/vibiana-place-downtown-l-a/

San Diego and the Latin Food Fest Welcomes Delicious El Salvador

Originally posted on Delicious El Salvador the blog by Alicia Maher:

This is blog is from last November. I am re-posting  it again to celebrate this year’s second Latin Food Fest in  San Diego and my participation in this wonderful event that starts today through Sunday.  I will be there tomorrow, selling and signing my cookbook Delicious El Salvador, Saturday from 11:00 am – 3:00 pm. Later I will share with you more about this year’s festival and all the handsome chefs attending!!!!!

San Diego and the Latin Food Fest Welcomes Delicious El Salvador

     By Alicia Maher    Delicious El Salvador.com

       The Latin Food Fest (LFF) was a sizzling late summer event, right on the Broadway Pier in the San Diego Harbor. I can’t believe it’s been just over 2 months since Saturday, September 14th. Crisp powder-blue sunny skies over deep-blue water dotted with sail boats; and downtown vistas of beautiful towering glass. The weather was Southern…

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Green beans and eggs recipe by Alicia Maher

Green beans and eggs recipe by Alicia Maher from Delicious El Salvador



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Green beans and eggs recipe from Delicious El Salvador by Alicia Maher

Green Beans and Eggs

Ejotes con Huevo

Past and present generations of Salvadoran have enjoyed this dish at the family table. Although it is light and simple, it is a complete meal by itself. I would venture to say that it is one of the few recipes in this book that is prepared the same way in every region of the country. Eat it with Salvadoran corn tortillas for a gluten free meal!

Serves 4-6


4 cups green beans (about 1 pound), tips off, cut in ½-inch pieces

4 cups of water

4 tablespoons vegetable oil

½ cup chopped onion

1 cup chopped ripe Roma tomatoes

½ cup chopped cilantro

1 teaspoon salt

1 teaspoon chicken bouillon

4 eggs

¼ teaspoon freshly ground black pepper

In a medium pot over high heat, bring the water to a boil. Add the green beans and cook uncovered for 8 minutes or until tender. Drain and rinse in cold water and set aside.

In a large saucepan, heat the oil over a medium flame. Add the onion, sauté for 30 seconds, then add the tomato and cilantro; cook and stir together for 1 minute. Add and combine the cooked green beans, salt, and bouillon and sauté for about 1 minute. Crack all four eggs on top and gently stir everything for 2 to 3 minutes until the eggs are cooked. Sprinkle the pepper, stir, and remove from the stove.




Is a good day for some delicious Sangria!


Here is a delicious and refreshing sangria recipe. In El Salvador this Spanish drink is enjoyed by many. This is my version and uses some juicy and sweet California peaches. You can substitute the peaches with pineapple. Enjoy!!!

1 botle CA merlot,

1 cup pomegranate juice

2 cups orange juice (preferably fresh)

4 peaches finely chopped

2 tablespoons honey

orange slices


Mix everything and serve

Pupusas, videos and new friends!





L-R Amanda Cargill, Marie Elena Martinez, Alicia Maher, Patricia Chica, Eric Benton

Hello dear readers, I wanted to share this video and photos from this past Saturday. Thanks again for visiting!

Thank you to my friends and actor Eric Benton and filmmaker Patricia Chica for recording this video. Everyone loved pupusas con curtido y salsa, bistec encebollado, pure de papas, arroz con pollo…

It was a fun day. I also had the fortune to meet and cook for the founding editor of The Latin Kitchen, Marie Elena Martinez and director of food content for Latina Magazine, Amanda Cargill. This is one of the benefits of my work, meeting and befriending the most wonderful people in the world!!!!!



Fresco de Semillas de Chan /Salvadoran Chia Red Lemonade


Is a good day for a refreshing chan or chia red lemonade! Thank you for all your visits!

Originally posted on Delicious El Salvador the blog by Alicia Maher:




Fresco de Semillas de Chan/Chan Red Lemonade by Alicia Maher (Copyright)

The chan plant, also known by it’s Latin name Hiptis Suaveolens, is a small shrub that produces these nutritious tiny black seeds. Many people confuse them with Chia Seeds (Salvia Hispanica) because they look similar, and both come from the same botanical family.  Both plants, however, carry nutritional properties that provide a long list of mineral and vitamins. Generations of Salvadorans have enjoyed, and continue to savor,  these seeds in a delicious cold beverage called Fresco de Chan, or Chan Red Lemonade. Chan seeds are rich in Omega 6, amino acids, magnesium and vitamin B.

Serves 6-8

14 cups of water

4 ounces of Chan seeds or substitute for Chia Seeds

1/2 cup strawberry extract or grenadine syrup

1 cup freshly squeezed lemon juice

1 1/2 cups white granulated sugar

Ice to taste

In a large pitcher, combine…

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Delicious El Salvador Free Cooking Demo and Book Signing at Surfas Culinary District!

You don’t want to miss my cooking demo and book signing at Surfas Culinary District in Culver City this Saturday, July 26, 11am-1pm. Come early, space is limited. Super proud to showcase authentic Salvadoran food. No se pierdan mi clase de cocina y firma de libros en Surfas Culinary District in Culver City. Este Sabado, 26 de julio, 11am-1pm. Vengan temprano, el espacio es limitado. Super orgullosa de destacar la comida autentica Salvadorena! 8777 W Washington Blvd, Culver City 90232.  310 559 4770. 


RezClick - Surfas Culinary District: Events

Recipe for Minced Pork and Vegetables! A classic Salvadoran dish!

Picadillo de cerdo con verduras


Recipe for Minced Pork and Vegetables! A classic Salvadoran dish.

Dear readers, if you want to share this recipe in your blog, please let me know. I keep track of who shares my work. and some don’t even bother to ask. Please be respectful and don’t plagiarize my writing. Thank you for visiting and your courtesy.


Minced Pork and Vegetables

Picadillo de Cerdo con Verduras

Recipe from my cookbook Delicious El Salvador https://deliciouselsalvador.com/

This is a very tasty and versatile dish. The finely diced meat and vegetables provide a wonderful texture and are very pleasing to the palate. This is the recipe for the filling used in Salvadoran Empanadas. The pork can be substituted with boneless chicken thighs. This recipe can also be served as a side dish.


 Serves 4-6

2 pounds boneless pork shoulder, fat trimmed, cut into 2- to 3-inch chunks

6 cups water

1 bay leaf

2 teaspoons salt

2 tablespoons vegetable oil

2 tablespoons minced onion

2 garlic cloves, minced

½ cup minced tomato, seeds removed

½ cup finely diced potatoes

½ cup finely diced carrots

½ cup peeled, pitted, and finely diced chayote

½ cup thinly sliced fresh green beans

⅛ teaspoon freshly ground black pepper

Rinse the pork in cold water.

In a deep pot, combine the pork, water, bay leaf, and salt over high heat. Bring everything to a boil and then reduce heat to medium. Skim the foam from the top; repeat as necessary. Cover the pot and cook for about 2 hours or until the meat is very tender. Uncover and cook for 10 more minutes. Remove the meat from the pot and let it rest on a chopping board for 15 minutes. Discard the bay leaf, and reserve 1 cup of broth. Finely dice the pork and set aside.

In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and tomato, and sauté for 1 minute; then add the potatoes, carrots, chayote, green beans, and broth. Combine and bring to a quick boil, reduce the flame to low, cover, and cook all the vegetables for about 10 minutes or until tender. Add the meat and pepper and stir together. Correct the salt.

Remove from heat and let it cool before using as a filling for the empanadas, or serve hot as an main entree.








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