Latinos, Hispanos, Hispanics and LatinX-ers are doing amazing things in a multitude of industries and communities across California and the nation - we are here to celebrate those efforts and achievements.
Latino Edge Magazine is dedicated to recognizing those individuals and companies making a positive impact in the Latino community.
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PICKS OF THE WEEK
MOLAA PRESENTS: FRANK ROMERO, DREAMLAND
NOW THRU MAY 21, 2017
The great Chicano artist's works are represented in this amazing retrospective at the Museum of Latin American Art (MoLAA) now thru May 21, 2017.
For details, please visit MoLAA
PEPE AGUILAR RETURNS TO THE GREEK THEATRE - APRIL 22
The soulful voice of one of Mexico's greatest Mariachi singers will perform on Saturday, April 22 at the amazing Greek Theatre. There's no better way to hear and see a concert than under the stars at The Greek. Get your tickets today! GREEK
Lila Downs the acclaimed Mexican-American vocal virtuoso will perform her unique style of ranchero, folk and alternative Latin rock music at the Valley Performing Art Center on Saturday, April 22 and at the Segerstrom Center for the Arts in Orange County on Sunday, April 23. Appearing with Lila is the Colombian super group Monsieur Periné with their mix of swing, pop and alternative music to each performance. For tickets and details visit LILA DOWNS
VIDEO OF THE WEEK
Despite our prime location in sunny Southern California, the chill of winter still upon us. There is nothing more comforting to the soul then a bowl of warming chicken soup. This version, with a Mexican spin, is one of Chef Wavrin's favorites.
This Pozole is not only delicious, but easy to make. Plus it’ll give you a little practice honing your knife skills. Give it a try!
Yield: 12 cups
- 3 chicken breasts trimmed of fat and skim removed
- ½ teaspoon olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 zucchini chopped
- 1 stalk celery
- 2 tablespoons chile powder
- 1 tablespoon ancho chile powder
- ½ teaspoon cumin
- 1 pinch cinnamon
- 2 tablespoons oregano chopped
- 2 cloves garlic minced
- 1 Anaheim pepper roasted
- 2 cup hominy
- 10 cups chicken stock
- 1 lemon halved
- Kosher salt freshly ground black pepper to taste
- 2 cups cabbage finely julienned
- 2 scallions sliced
- 2 tablespoons cilantro chopped
- 4 tablespoons avocado diced
- 4 tablespoons feta
- 4 chipotles en adobo
Pre-heat oven 375°!!
Step #1: Season the chicken breast with the rub and grill or sauté’ [12-15] minutes or until cooked through. Cut each breast into thin [1”] slices. Set aside.
Step #2: Heat a medium stock pan over medium high heat add the olive oil. When the pan is hot, add the onion, carrot, zucchini and celery and garlic and sauté for about [5-7] minutes. Stir in the chile powders, oregano, cumin and cinnamon and cook  minutes Add the Anaheim chile and hominy and the stock. Add the lemon and bring to a boil and reduce to a simmer for about  minutes.
Step #3: Add the sliced chicken and cook at a low simmer for  minutes. Season to taste and squeeze in the lime juice. Ladle  ounces of the Pozole in separate bowls with  tablespoon cabbage, sliced green onions, chopped cilantro, diced avocado and  teaspoon feta cheese and chipotle chile if you are brave. Enjoy!!
The original article appears on the Glen Ivy Blog.
EVENTS - PERSPECTIVES
EVENTS - PERSPECTIVES
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CULTURE & ARTS
CULTURE & ARTS
Universal Studios gets SUPERCHARGED during the Super Bowl with new ad showcasing the all new Fast and the Furious -Supercharged thrill ride set to open in Summer 2015.