LatinoFoodie

02/14/2026

Who needs roses when there’s menudo for breakfast?
We were craving menudo and something close to home, so we finally stopped at a little spot we’ve driven past a hundred times: La Cocina de los Reyes. This family-owned gem in La Puente has great Yelp reviews, and now we know why.

From tamales made with chipilín leaves (a traditional ingredient from Chiapas passed down from our indigenous ancestors) to barbacoa chiapaneca slow-cooked with plantain and avocado leaves, the menu is packed with authentic regional flavors.

We started with the menudo, served in a light, flavorful broth with bolillos and the softest handmade corn tortillas. We also tried the chipilín chicken tamal wrapped in banana leaves and a taco mixto loaded with carnitas, buche, and cuernitos. Every bite had us looking up at each other with agreement - it tasted so good.

They get Five Stars from us. The owners were incredibly friendly and made us feel so welcome while we asked about the dishes. We’ll definitely be back to explore more of their food from Chiapas.

📍 13712 Amar Rd., La Puente
📞 626-426-4040
Corner of Amar & Puente, right off the 10 freeway

01/22/2026

How to make arroz con leche.

Check out my abuela’s recipe for Arroz con Leche. Unlike others, she uses egg yolks to create a silky custard and egg whites for a merengue like topping.
You can find the recipe on the blog but am also going to leave it here below.

INGREDIENTS
2 cups, long-grain rice
4 cups of water
1 teaspoon of salt
3 cups of milk1/4 cup of sweetened condensed milk
2/3 cups of sugar
1 cinnamon stick
2/3 cups of raisins
1 1/2 teaspoons of vanilla
3 eggs, yolks and whites separated
Ground cinnamon and orange zest (optional) for garnish

DIRECTIONS
In a medium stock pot over medium-high heat, bring water to a boil. Add rice and salt. Stir a few times, lower the flame to low, and then cover.
Cook rice for 20 minutes.
Remove rice pot from heat and uncover.
Add milk, sugar, cinnamon stick, condensed milk, raisins, and vanilla.
Simmer the rice/milk mixture over medium-low heat for about 15 minutes, stirring often so the milk does not burn.
While the milk and rice mixture is cooking, beat the yolks in a small bowl. Gently add in three tablespoons of the warm milk mixture to temper the yolks.
Add the tempered yolks to the rice and milk mixture, stirring frequently. This is what gives the arroz cone leche a nice custard-like texture.
Remove the rice and milk mixture from the heat.
In a large serving bowl, beat the egg whites until fluffy and beginning to peak.
Pour the hot rice mixture over stiff egg whites, stirring only minimally. You’ll see the clouds of egg whites rise to the top of the bowl.
Sprinkle with cinnamon and grate orange zest (optional) on top. Let cool slightly before serving.

Buen Provecho!

01/11/2026

Checked out Wish You Were Here Coffee in downtown Pomona this weekend and loved it! Great vibe, friendly service, and great flavor coffee and food. If you’re in the area, stop by and order their Bourbon Caramel Latte with salted foam. Sooooo good!! You’ll also wanna try the Chilaquiles.

08/06/2025

This beef picadillo recipe is a simple, traditional dish made all over Latin America. Each country has their own special version of it. Once you have your ingredients chopped, the whole meal comes together pretty fast. The serrano chiles add wonderful heat but feel free switch them out with any of your other favorite chile peppers. Not into heat? Then add some corn, peas or green olives. The recipe yields a lot, but you’ll need plenty because beef picadillo is a great left over. You can eat the savory meat and vegetable mixture in a burrito, tacos, empanadas, over spaghetti noodles, stuffed in a bell pepper, etc. The possibilities are endless.

Picadillo Mexicano
Serves 6-8

Ingredients:
2 tablespoons cooking oil
1 large white onion, small dice
2 garlic cloves, minced
1 large carrot, peeled and small dice
2-3 Serrano chiles, minced (this depends on the amount of heat you want. I like it HOT!)
2 pounds ground beef
1/8 – ¼ teaspoon cumin
1 bouillon cube of chicken and tomato flavor or 1 cup of chicken broth
1 tablespoon apple cider vinegar
4 ripe Roma tomatoes, pureed in a food processor or blender (I’ve also used a good quality 16-oz can of diced tomatoes with its juices)
1 large potato, peeled, diced
1 teaspoon red chile flakes
Salt & Pepper to taste

Procedure:

Heat oil in a large frying pan over medium-high. Add the onions and cook for 2-3 minutes or until the onions become translucent. Stir the onions to make sure all the bits are coated in oil and not sticking to the pan.
Stir in the carrots, garlic, and serrano peppers and cook for about 3 minutes.
Add ground beef and use a wooden spoon to break up the meat into small pieces. Cook for about 12 minutes until the meat is cooked through and brown.
Pour in the tomato puree, apple cider vinegar, potatoes, cumin, red pepper flakes and the bouillon cube. Mix it all together, incorporating everything well. Season with salt and pepper. Cover and allow the potatoes to cook for about 15-20 minutes, or until soft.
Season with salt and pepper.
Serve with pinto beans, Mexican rice, and corn tortillas.

07/16/2025

It’s National Watermelon Month! Enjoy with your friends and familia this refreshing and sweet Watermelon & Jicama Salad.

Jicama & Watermelon Salad
Serves 4

Ingredients:
½ large jicama, peeled
1 mini seedless watermelon, cubed
2 medium navel oranges, peeled, chopped
½ teaspoon chopped fresh mint
Salt & ground black pepper to taste
Vinaigrette optional

Procedure:
Gently toss all the ingredients together. Dress lightly with a citrus vinaigrette or as it. Serve chilled.

12/04/2024

Looking for something fun to do this weekend?
Join us on Saturday, Dec. 7, at 3 p.m. at LA Plaza de Cultura y Artes for a cooking demo with Chef Art Rodriguez. It's FREE and you'll learn to make this delicious Chicken Pozole Verde.
Bring some friends! Downtown LA has some great shopping and Christmas decor this time of year.
Register here: https://lapca.org/event/la-cocina-demo-pozole-verde/?event_date=2024-12-07®=1&fbclid=IwY2xjawG8g8xleHRuA2FlbQIxMAABHd1LCIt5I4ZLskCMv9yh0ZOx8b1BsgwsGwLrJfRpUnNe0bPjMW7LTrSrNw_aem_7OVnDsy3UCKRicWotCHYrQ

12/03/2024

Join me this Saturday, December 7th at 3 pm, for a live cooking demo at LA Cocina de Gloria Molina, located at LA Plaza de Cultura y Artes where I'll teach you how to make Chicken Pozole Verde. Come for the class and stay for for the samples of ! Register today in the link below.

The holidays are here, and it is time for friends and family to come together and celebrate, with food of course! In this demo, Art Rodriguez, a food enthusiast, professional chef, and blogger based in Southern California will provide step-by-step instructions on how to create a pozole verde.

11/27/2024

Asparagus with Warm Bacon Shallot Vinaigrette: Here is a quick and simple savory side dish. The blanched asparagus will maintain their snap and vibrant color while the spicy mustard and garlic mellow a bit when heated. And who doesn’t love bacon?! This dressing recipe has a double dose of bacon lovin’. This warm bacon vinaigrette will harmonize with your holiday spread.

11/25/2024

It’s time to think how you’re going to make the big bird taste moist and delicious. If you’re going to do a wet brine, consider our Mexican Citrus Chile Brine. You can find the recipe below.

Ingredients
2 cups coarse sea salt
4 limes, quartered
3 oranges, quartered
3 lemons, quartered
fresh rosemary, thyme, and sage
2 tbsp. Mexican dried oregano
1 tbsp. ground cumin
1 large onion, quartered
10 garlic cloves
5 bay Leaves
20 chile de arbol
2 cups mojo criollo marinade
1/2 cup apple cider vinegar
2 cups sugar
Water to cover
Instructions
Place turkey in large stock pot
Add all brine ingredients
Cover with water
Place lid on stock pot and refrigerate
Notes
It’s best to refrigerate over night up to two days.
Be sure to remove the giblets and neck from the cavity of the turkey before brining.

11/11/2024

Poll: When is the best time for us to lead online cooking classes? On Saturday mornings or weekday evenings?

11/02/2024

Thank you for joining our Pan de Mu**to Online Baking Class today! Wishing everyone a beautiful Día de los Mu**tos, a time to honor and remember our loved ones.

10/29/2024

Join Our Pan de Mu**to Baking Class with Chef Art Rodriguez!

Celebrate Día de los Mu**tos in your kitchen with our live Zoom baking class led by Chef Art Rodriguez of LatinoFoodie! Learn to make Pan de Mu**to, the traditional Mexican sweet bread honoring loved ones during this cherished holiday. Chef Art will guide you step-by-step, sharing tips, techniques, and a bit of cultural history to make this sweet bread with a hint of orange and anise.

REGISTER TODAY:
https://forms.gle/5bbLJXKKiTvoYgG87

🗓 Date: Saturday, November 2, 2024
💻 Location: Live on Zoom
💲 Cost: $25 per device

Get your aprons ready and invite family and friends to join you online for a fun, flavorful experience! Sign up now and bring this delicious tradition into your home on Día de los Mu**tos/Day of the Dead this Saturday, Nov. 2.