The Latin Food and Wine Festival in New Jersey

Thanks to the World of The Latino Cuisine for partnering with Johanny’s Kitchen to promote this event. As always, all opinions are my own.

Blogging has become a way for me to share not only my passion for food, but to share bits and pieces of my life and my Latin culture. In addition, being a food blogger has helped me to connect with so many amazing people in the foodie world. A couple of years ago I heard about “The Latin Food and Wine Festival” for the first time; I always wanted to go but never had the opportunity… Well, not this year!

What’s The Latin Food and Wine Festival?

The festival features samples from the diverse cuisines of the Iberian Peninsula (Spain and Portugal), Latin America, and the Caribbean. You can find all kinds of dishes from paellas to pupusas, to empanadas or mofongo to name a few. Also beverages such as wines, sangrias, rums, pisco, and other sumptuous spirits and libations.

The event will feature musical entertainment and cultural presentations as well. Also, over 40 restaurants will offer their delicious food! The celebrity chefs presenting at the event are headlined by Fernando Desa, Goya’s Executive Chef, and Celebrity Chef Ricardo Cardona, a radio and TV personality who is Marc Anthony’s personal chef; Carolina Arias, an expert on the Cibao Region cuisine of the Dominican Republic, and Eddy Fernádez Monte, Presiden of Cuba’s Culinary Federation who will lecture and prepare dishes of the classical Cuban Cuisine.

“We want to accommodate everyone as this would be the place to be for foodies and lovers of the various Latino Cuisine –Bill Colon, Lead officer of the World of the Latino Cuisine Organization.

The Festival will be on August 23rd at 5:00 pm at the Meadowlands Expo Center in Newark, New Jersey. Tickets can be purchased online at, go to “Attendee Registration” and use promo code Johanny1

By the way, there is an Early Bird special, at $40 per person, is being offered until May 31, 2017!

Hope to see you there!


Spicy Chicken Tostadas (Tinga de pollo)

“Tinga de pollo”: A classic Mexican dish made with shredded chicken and cooked in a spicy tomato-based sauce.

The first time I heard the word “tinga” I got a little scared. I though my friend Marisol was cursing at me lol! but to my surprise she was referring to an authentic Mexican dish.Tinga de pollo is a chicken dish made with tomatoes, Chile chipotle in adobo sauce, and lots of onions; it could be used in quesadillas, tacos and my favorite…tostadas! which are  golden fried tortillas topped with a bunch of good stuff.

This recipe for spicy chicken tostadas is perfect for parties (5 De Mayo it’s almost here!); Make a buffet where friends and family can assembly their own tostadas and add as much toppings as they want. What I like about this recipe is that you can adjust the spiciness to your own taste by adding or cutting down on the chipotle peppers.  Also, you can only add the adobo sauce for a milder and smoky flavor.

Recipe for Spicy Chicken Tostada (Tinga de Pollo)

Makes about 6 to 8 tostadas

For the Tinga:

  • 2 to 3 pounds of boneless chicken breast
  • 2 Large onions, quartered
  • 2 Chiles Chipotles in adobo sauce
  • 1 garlic clove
  • 5 medium red tomatoes, chopped
  • 2 tablespoons of vegetable oil
  • salt to taste
  • 1/4 teaspoon of sugar
  • Corn Tostadas


  • Queso Cotija or Queso fresco, shredded
  • Fresh avocado slices
  • 1 can of refried beans, heated
  • Shredded lettuce
  • Sour Cream


  1. Place the chicken and salt in a large saucepan and cover with water. Bring to a boil over high heat and cook for about 20 minutes. Turn the heat off and remove the chicken from the liquid. Shred the chicken with two forks and set aside.
  2. Start making the sauce by blending the tomatoes, onions, chipotle peppers and garlic in a blender.
  3. In a large sauté pan heat the oil and sugar over medium-high heat until the sugar is brown. Add the chicken and cook for about 2 to 3 minutes.
  4. Add the mixture of tomatoes and onions to the pan. Lower the heat to medium-low and let the chicken simmer for about 15 minutes.
  5. Assemble the tostadas in the following order: place 1 tablespoon of the refried beans on each tostada, 2 tablespoons of chicken, add the cheese and any topping that you want. Serve immediately!

Aren’t they lovely? I think so 🙂

Try them today and let me know your thoughts

Happy Cooking!


Classic Tuna Pasta Salad

This classic tuna pasta salad is perfect for lunch, dinner or snack.

Tuna pasta salad has been eaten for years; its one of those dishes that everyone has a recipe.  A classic tuna salad consist of two ingredients–tuna and mayo. Now, a tuna pasta salad takes more than just tuna and mayo; colorful vegetables can be added to recipe for a more flavorful and hearty dish.

The recipe I’m sharing today it’s hearty and so colorful, and the best part is that you can make it in advance, and chill in refrigerator.

Recipe for Tuna Pasta Salad

  • 1 box (7oz) small pasta shells or penne pasta, boiled and drained
  • 2 cans of tuna in water, drained
  • 3/4 cup of mayonnaise
  • small onion, diced
  • 1 celery stalk, diced
  • 1/2 cup diced red pepper
  • 1 tablespoons fresh lime juice
  • 1/2 cup cooked green peas
  • salt and black pepper to taste


  1. In a large salad bowl combine tuna, mayo, onions, celery, red pepper, peas and fresh lime juice.
  2. Add the cooked pasta and season with salt and pepper, toss to coat.
  3. refrigerate for at least an hour.

Next time you feel like preparing something easy and delicious, try this pasta salad. The whole family will surely enjoy it!

Now tell me, What ingredients do you like to include in your tuna pasta salad?

Let us know!

Happy Cooking y’all!





Bistec encebollado ( Beef with onions)

Bistec encebollado (beef with onions) is a traditional Latin recipe. The meat is marinated with vinegar and spices, then sautéed and topped with cooked onions.

Bistec encebollado or beef with onions, is one of the most simple recipes that you can make. It is not the same as carne guisada (stewed beef) which is known to be cooked in a tomato-based sauce, and  it’s fairly easy to make ( less time cooking!).

I remember growing up, we used to eat bistec encebollado with white rice and beans, but you can definitely eat it with fried plantains (tostones), Yuca or any other side dish.


  • 1 to 2 lb. of Sirloin steak, thinly slice.
  • 2 tbsp. olive oil
  • 1 Large onion, sliced into rings

For the marinated

  • 2-3 garlic cloves, minced
  • 1 teaspoon of dry oregano
  • 2 tablespoons of apple cider vinegar
  • salt and black pepper to taste
  • 1 tablespoon of olive oil


In a large bowl or food storage bag, mix together garlic, oregano, salt, black pepper, vinegar and oil. Add steak and toss to combine. Seal or cover tightly and refrigerate for at least 30 min.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear steak 3 to 5 minutes on each side and transfer to plate.

In the same skillet cook the onions (add more oil if necessary) for 2 to 3 minutes until lightly browned.

Topped the cooked steak with the onions and served over white rice or with tostones.

Oh my, this post made me hungry! In fact, as I write it  I remember I have some leftover from this recipe.

So my dear friends until next time, and as always…

Happy Cooking!