On my travels, I love to meet real people, cook and share food, and collect recipes.
You can easily adjust the serving size by clicking on it – the recipe will automatically scale up or down.
These are some of the recipes shared with me over the years – to see the stories and photographs that go along with each, find the link to the blog post in the excerpt.
Francisca’s EmpanadasFrancisca worked at the Berkeley Food Collective with her Chilean husband - at the heart of one of the most formative food movements the USA has ever seen. Francisca is from Mexican descent, and together, along with the other Latin American workers, they contributed one Latin American recipe each to the menu. Francisca learnt how to make empanadas there, both in the Chilean way and the Argentinian way. Later on in life, Francisca used to sell these empanadas out of a food cart at the University of Wisconsin.