Discover Latin Dishes and Wine Pairings
¡Salud a la vida! with La Crema
We are thrilled to welcome you to a truly delectable celebration as we raise our glasses to Hispanic Heritage Month. Here at La Crema, we believe that every sip of wine and every bite of food tells a story—and what better way to commemorate this special month than through the art of wine and cuisine? Salud a la vida with La Crema!
Latin food and wine have always been an amazing combo, and we are honored to have joined forces with renowned Latin food writer Marisel Salazar to design a pairing with one-of-kind recipes she created specifically for La Crema wines. Continue on to learn more about Hispanic Heritage Month, the amazing Marisel Salazar and celebrate life’s flavors with delicious Latin recipes to pair with La Crema wines.
QUICK LINKS
Marisel’s Recipes
Salsa Bar and Homemade Tortilla Chips
Chorizo and Cotjia Cheese Quiche
Portobello Mushroom Tostada
Hispanic Heritage Month: A (very) brief history
A Perfect Partnership
About Marisel
Get the Wine For Pairing
TIME TO MAKE MAGIC HAPPEN
First thing is first, you’ll need an appetizer. Marisel has made three salsa recipes so you can create your own salsa bar. And if you really want to show off your culinary mastery skills, make your own tortilla chips. Not only can you choose how you want them cooked (air-fried, baked, or fried), but you can also take pride in getting the perfect crunch consistency.
Salsa Bar
A Salsa tasting bar offers an array of ingredients that are mixed and matched to create a variety of unique flavorful bites. You can offer something sweet, slightly smoky, and (of course) SPICY. Those homemade tortilla chips just got a whole lot more delicious!
Boom Roasted Salsa
Author: Marisel Salazar
Infuse your palate with the tangy and spicy flavors of the Boom Roasted Salsa. This fiery delight, when paired with a glass of La Crema Monterey Pinot Noir, creates a balanced contrast that’s nothing short of explosive. The slight smoke from the salsa adds a layer of complexity to the wine, while the jammy Pinot Noir adds a fruitiness to the salsa. The acidity of the wine also helps to cut through the richness of the salsa, making a balanced and enjoyable pairing.
Ingredients
- 4 tomatoes, quartered
- 2 Vidalia onions, quartered
- 4 cloves garlic, peeled
- 1 serrano pepper, de-seeded
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ bunch fresh cilantro, de-stemmed
- Juice of one fresh lime
Instructions
- Line a rimmed baking sheet with foil. Arrange the oven rack about 5-6 inches below the broiler. Preheat broiler.
- In a bowl, toss tomatoes, onion, garlic, and pepper with olive oil until thoroughly coated. Spread on a foil-lined baking sheet. Broil until soft and slightly charred, about 10-15 minutes.
- Remove vegetables from oven and allow to cool about 10 minutes.
- Transfer vegetables to a blender or food processor. Blend until chunky. Add salt, cumin, and smoked paprika. Pulse again. Add cilantro and lime juice. Blend until smooth, with some chunks for texture.
- Add additional salt and lime juice to taste. Serve warm or chilled.
Mango Salsa
Author: Marisel Salazar
Take your taste buds on a tropical vacation with this Mango Salsa. It’s a refreshing blend of fruity, spicy, and tangy flavors that pair perfectly with a chilled glass of La Crema Sonoma County Sauvignon Blanc. The Sauvignon Blanc’s vibrant citrus notes and crisp acidity complement the salsa’s sweet and tangy profile, creating a harmonious balance of refreshing flavors.
Ingredients
- 2 ripe mangos, peeled, and diced
- 1 red bell pepper, de-stemmed, de-seeded, and diced
- ⅓ red onion, finely chopped
- ½ to 1 jalapeño, de-stemmed, de-seeded, and minced
- ½ bunch fresh cilantro, de-stemmed and chopped
- Juice of 1 fresh lime
- Salt and pepper to taste
Instructions
- In a large bowl, combine all the ingredients and mix well. Marinate for 10 minutes before serving.
Green Tomato Salsa
Author: Marisel Salazar
Pair this zesty Green Tomato Salsa with a glass of La Crema Monterey Chardonnay. The Chardonnay’s full-bodied profile with hints of apple and pear, coupled with its robust acidity, perfectly complements the salsa’s tangy and spicy flavors, making each bite incredibly satisfying.
Ingredients
- 1 lb. un-ripened green tomatoes, quartered or 2 cans` diced green tomatoes
- ½ to 1 jalapeño or serrano pepper, destemmed, deseeded, and minced
- 3 garlic cloves
- ½ yellow onion, chopped
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- ¼ cup cilantro, destemmed
- Juice of one fresh lime
Instructions
- Line a rimmed baking sheet with foil. Arrange oven rack about 5-6 inches below broiler. Preheat broiler.
- In a bowl, toss tomatoes, pepper, garlic and onion with olive oil until thoroughly coated. Spread on foil-lined baking sheet. Broil until soft and slightly charred, about 5-10 minutes, flipping halfway through.
- Remove vegetables from oven and allow to cool, about 10 minutes. Transfer vegetables to a blender or food processor. Blend until chunky. Add salt and cumin. Pulse again. Add cilantro and lime juice. Blend until smooth, with some chunks for texture.
- Add additional salt and lime juice to taste. Serve warm or chilled.
Homemade Tortilla Chips: Air-Fried, Baked, and Fried
With these three cooking options, you can choose the method that best suits your taste, dietary, and kitchen appliance preferences.
Air Fryer Tortilla Chips
Author: Marisel Salazar
Ingredients
- 6 corn tortillas
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat your air fryer to 350°F (175°C).
- Stack the corn tortillas and cut them into wedges using a sharp knife or a pizza cutter.
- In a bowl, drizzle the tortilla wedges with olive oil. Toss gently to coat, then sprinkle salt over the oiled tortillas and toss again.
- Arrange the tortilla wedges in a single layer in the air fryer basket. Cook at 350°F (175°C) for 5-7 minutes, flipping halfway through, until golden and crispy.
Oven Baked Tortilla Chips
Author: Marisel Salazar
Ingredients
- 6 corn tortillas
- Vegetable oil
- Salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the corn tortillas into wedges.
- In a bowl, drizzle the tortilla wedges with olive oil. Toss gently to coat, then sprinkle salt over the oiled tortillas and toss again.
- Arrange the tortilla wedges in a single layer on a baking sheet. Bake for 12-15 minutes, flipping halfway through, until they are golden and crisp.
- Immediately salt to taste.
Fried Tortilla Chips
Author: Marisel Salazar
Ingredients
- 6 corn tortillas
- Vegetable oil
- Salt
Instructions
- In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Cut the corn tortillas into wedges.
- Carefully add a small batch of tortilla wedges to the hot oil. Fry for about 1-2 minutes on each side, until they are golden and crispy. Use a slotted spoon to remove the chips and place them on a paper towel-lined plate.
- Immediately sprinkle salt over the hot fried chips.
- Allow the fried chips to cool slightly before serving.
Main Dishes
Chorizo and Cotija Cheese Quiche
Author: Marisel Salazar
The La Crema Sauvignon Blanc, Pinot Noir, and Chardonnay won’t overpower the ingredients. When you try this, test it with all three wines and see how each one influences the dish’s flavor and vice versa. You’ll end up with three lovely pairings with one recipe.
Ingredients
- Premade pie crust
- 1-2 tablespoons oil
- 1 cup crumbled chorizo
- 6 eggs
- ¾ cup milk or cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1½ tbsp smoked paprika
- ½ tsp cayenne pepper
- 3 tablespoons green onions
- 1 cup cheese like Manchego, cheddar, or mozzarella
- ½ cup crumbled cotija cheese for serving
Instructions
- Preheat oven to 375F. Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired. Heat oil in a medium frying pan over a high heat, and fry chorizo for 4-5 mins until crisp. Transfer to a paper-towel lined plate, set aside to cool. Set the pan with the fat aside and leave to cool.
- Whisk the eggs, cream together, season with salt, pepper, paprika, and cayenne, then stir in the green onions, cheese, and cooled chorizo.
- Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving with sprinkled cotija cheese.
PORTOBELLO MUSHROOM TOSTADA
Author: Marisel Salazar
Cuisine: Latin
This recipe serves two, but can easily double, triple, quadruple (we think you get the point). You can use frozen mushrooms, but fresh is preferred. The Chardonnay’s full-bodied profile and robust acidity balance out the tostada’s earthy and savory flavors, while its fruity notes add a touch of perceived sweetness that enhances the overall dish.
Ingredients
- 2 tablespoons oil (olive, vegetable, or avocado oil)
- Tortillas (corn, flour, or almond-cassava alternative)
- 3 large portobello mushroom caps, stems and gills removed (see Recipe Notes)*
- Salt and pepper
- 1 can refried pinto or black beans
- 1 cup sour cream
- ½ teaspoon fresh lime juice
- 1-2 tablespoons chipotle in adobo sauce (canned)
- ½ teaspoons salt
- Toppings: Diced or sliced avocado, chopped red onion, fresh cilantro, lime wedges
Instructions
- To make the tostadas, warm 1 tablespoon oil in a medium-sized skillet over medium high heat until hot and shimmering, but does not smoke. Toast tortilla for 30 seconds to a minute on each side or until golden brown and crisped. Set aside on paper towel-lined plate. Repeat with second tortilla.
- Wipe portobellos clean with a damp paper towel. Remove the gills using a spoon. Thinly slice and season mushrooms with salt and pepper. Wipe pan used to cook tortillas with paper towel. Add 1-2 more tablespoons oil over medium heat and sauté mushrooms, stirring occasionally, until softened, 5-7 minutes. Remove from heat.
- While portobellos are cooking, warm refried beans in the pan over medium heat. Stir occasionally with a wooden spoon so it does not burn, until soft and spreadable, about 5 minutes. Add 1 tablespoon of water to thin and hydrate the beans if necessary. Turn off heat.
- To assemble tostadas, spread about 1-2 tablespoons refried beans on tostada using a rubber spatula. Top with 2-3 slices of portobellos. Top with avocado, chopped red onion, fresh cilantro, and serve with lime wedges.
A (Very) Brief History
Hispanic Heritage Month starts on September 15th and ends on October 15th. The timing is linked to the Independence Day celebrations of some Latin American countries. On September 15th 1821, five nations—Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua—declared their independence from Spain. This month is a great opportunity to learn more about the rich history and traditions of our neighbors and celebrate the Hispanic community’s influence and contributions to American culture.
A Perfect Partnership
We are incredibly honored to collaborate with the heart and soul behind this flavorful journey—the amazing Marisel Salazar. As previously stated, Marisel is a Latin food writer, recipe developer, cocktail and wine specialist, and world traveler. Her passion for sharing her rich culinary heritage and creating mouthwatering dishes is contagious, and we could not be more excited to have her join us on this wine and foodie-filled adventure.
As we embark on this food and wine feast, our aim is simple: to create a space where Latin flavors, Hispanic traditions, and La Crema wines harmoniously come together, inviting both seasoned wine aficionados and vino-curious newbies to savor a full-flavor experience that delights all the senses.
About Marisel Salazar
A Culinary Connoisseur
Marisel was born in Panama and is of Cuban descent. She grew up with a cooking-loving gastrónomo mom who was influenced by the greats like Martha Stewart, Julia Child, Jacques Pepin, and Marisel’s grandmother. Her mom married an American military member which enabled Marisel to travel the world and be exposed to a variety of cuisines all before the age of ten.
Marisel’s Early Years: How She Collected Her Vast Ingredient List
At three years old, Marisel’s family moved to Hawaii. There, she experienced the island’s cuisine, which is a fusion of Japanese, Portuguese, Puerto Rican, and American ingredients. At six years old, her family moved to Japan where she immersed herself in Japanese culture and food. While living in Japan, her family vacationed in South Korea, further expanding Marisel’s culinary schema.
After Okinawa, they settled in northern Virginia. Virginia was a perfect place to settle for an up-and-coming food writer because it was a melting pot of cultures, including Latin American, Chinese, Vietnamese, and Ethiopian—all of which influenced and inspired Marisel.
From Foodie Lover to Food Professional
Originally, Marisel focused on a corporate career (despite taking and loving culinary and wine-tasting courses). The idea of being a full-time food writer wasn’t a consideration for her until a single bite of an anchovy-stuffed olive in Madrid changed her life: “This single-serving culinary awakening was my Remy-the-rat Ratatouille moment, a full-body fireworks feeling that inspired my calling and career as a food, travel, and lifestyle writer and host. I was completely floored by the sublime umami, salty, savory meatiness of that mouthful.”
In 2014, Marisel was laid off from her corporate job and she took the job loss as an opportunity to move to New York and start her own copywriting business.
While juggling afternoon chef interviews, late-night research, and learning about wine and cocktails, Marisel wrote hundreds of articles. All her hard work had paid off because editors and producers started reaching out to her for her expertise. As a go-to gastronomy expert, Marisel had not only become a trusted culinary and wine writer but also a household name.
Latin Dishes and Wine Pairings
Marisel took viticulture and enology classes while in college and later specialized in wine with a focus on non-traditional pairings like vegan cheese, Mexican cuisine, and sushi. Her expertise drew the attention of wine groups and tourism boards, taking her to iconic wine regions including Chablis, Côte de Bourgogne, Sicily, Champagne, and Napa. She contributed her insights to esteemed publications like the Michelin Guide, VinePair, Wine Enthusiast, and INSIDER. With all of her accolades, we are honored that Marisel has partnered with us to create amazing recipes to pair with La Crema wines.
Now it’s time to let your taste buds be your guide and celebrate Hispanic Heritage Month with Marisel’s food and wine pairing.
TIME TO START COOKING!
Let’s raise a glass to these amazing flavors and give a special, virtual cheers to Maria for teaming up with us to create such a delicious meal and pairing in honor of Hispanic Heritage Month. Take your time enjoying every bite and sip, and really soak in the experience as it creates a unique sensory story of history, creativity, and culture.
Now go try it for yourself! You can find all three recommended wines here. And don’t forget to tag us in your photos @LaCremawines, so we can see how you’re celebrating this special month and so we can hear your stories!
THE WINE FOR THE PAIRINGS
Salud a la vida! with La Crema and savor the exquisite flavors it brings. Our wines perfectly complement the delicious Latin-inspired dishes crafted by culinary expert Marisel Salazar, making every celebration even more special.
Try these wines: Sonoma County Sauvignon Blanc, Monterey Chardonnay, or Monterey Pinot Noir
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