Pollo a la Brasa is Spanish for “roasted” or “blackened chicken,” a Peruvian favourite, this succulent, delicious, spiced roast chicken is considered one of the best in the world especially paired with Aji Verde sauce. We also have an Enchiladas Rojo recipe to make from the chicken leftovers!
Read MoreSaturday, November 4th we were invited for a tour of Eau Claire Distillery to sample some of their fine spirits alongside two exclusive tonic waters that they brew for mixing with their gin!
Read MoreShakshuka is a traditional breakfast dish originating from North Africa, specifically Tunisia. A luscious tomato and bell pepper sauce, with aromatic spices and eggs. It's rich and heavy and perfect after a night out.
Read MoreThis is a favourite of mine that is a delicious and straightforward twist on the classic. Add on a homemade Chimichurri that is balanced and light, with flavours that are complementary, that cut the fattiness of rich meat beautifully.
Read MoreTraditionally known as “Calabaza En Tacha,” this is a snack made in Mexico to celebrate the Day of the Dead. Making it equally appropriate for a Halloween celebration!
Read MoreIt's official, it's soup season! No meal better embodies the falling leaves and the dropping temperatures than a steaming hot bowl of nutritious soup! Kak`ik is a Mayan pre-hispanic soup originating from Guatemala.
Read MoreIn July of each year Kyra and I (as well as many of our Amaranth team) look forward to the annual Galimax tour.
Read MoreYahoo! Celebrate July with us in the Outdoors, the Calgary Stampede & K-Days! Keep protected from the sun & pests this season while enjoying refreshing products and grill worthy eats!
Read More
