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Today we begin the fall season with a traditional American recipe, that as usual comes with a Venezuelan/Colombian twist by adding arepas 😬  we hope you love it 💙

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Lately we have been dreaming about traveling somewhere warm, where they serve margaritas and guac 🍸😜. Alright, maybe we just want to be in a beach in Mexico forgetting about all that is going on in the world. With travel being so difficult right now, we started thinking about what we could do to bring Mexico to us instead, and thus the Mexican TOAST-IT was born. 

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We absolutely love meals that come together in less than 10 minutes. That’s why for this week’s recipe we decided to recreate our favorite bagel & lox - a New York City classic - as a crispier and lower calorie version using TOAST-IT. The salty and smoky flavor of the smoked salmon is perfectly complemented with the creamy cheese. Try it, and then you’ll thank us!

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Adriana Urbina grew up in Caracas, Venezuela and always dreamed of being a famous chef. She decided to pursue her career abroad where she got a formal education at l’Ecole de cuisine Alain Ducasse in France and served as an apprentice at Spain’s Michelin 3-star restaurant, Martín Berasategui.

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In honor of the International Arepa day we want to highlight the amazing work done by Ana Mercedes Pisano & Rodrigo Ascanio with their Areperas interactive map (http://locosporlasarepas.com). 

By going on their website, you can locate pretty much every arepa establishment in the world (from restaurants, to delivery services, to food trucks). So the next time you are traveling and craving an arepa, you can go on their site and locate the one nearest to you.

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