Curtido, a recipe from Latin American Paleo Cooking

Latin American Paleo Cooking: Curtido

The best tacos I've ever had were served to me at a gas station in the mountain town of Glenwood Springs, CO. Let me guess.... you thought I was going to say something like, "on the streets of Mexico City" or "at this hole in a wall restaurant in Texas, just north of the border." Nope. A gas station in Glenwood Springs, while waiting for a bus. I know, that's just not as cool. But they were $1.00 each and simple. Super simple. Just a bit of shredded chicken on a 4-inch corn tortilla topped with this Mexican cabbage slaw that added acidity, crunch and freshness. That was my first taste of Curtido, and my last--at least for some time.

Latin American Paleo Cooking: Curtido

I didn't happen across curtido again until I visited Nicaragua, and then, boy, did I eat curtido. Many people credit El Salvador with this brilliant recipe, but it's eaten all through Central America. In Nicaragua, it came with virtually every dish I ate. Finally, towards the end of my stay, I attended a cooking class where sure enough, we learned to make curtido from a well seasoned abuela. Everything was done by hand: what most of us would do in a food processor, she did with ease on a small cutting board. She sliced that cabbage with more finesse than I've ever sliced anything in my life. The result was ribbons of cabbage were the most delicate, long and beautiful pieces of cabbage I had ever seen. (Every time I slice cabbage now I think of her, and attempt to mimic her motions. I still haven't mastered the skill). 

Latin American Paleo Cooking: Curtido

When Latin American Paleo Cooking cookbook showed up at my front door, and this recipe sat within its pages, I knew I needed to make it stat. Taco night anyone?

Getting your fair share of veggies on taco night is not always easy (some days you just don't feel like taco salad). But curtido! It's the answer. When you make curtido, you put your veggies in your taco, and it's the most delicious taco you'll eat. It's the crunch, acid, and spice your taco needs. And the recipe in this cookbook is awesome... along with the rest of the recipes in there. Want to hear a few? 

  • Mofongo Relleno de Camarones - Mofongo Stuffed with Shrimp 
  • Empanadas al Horno - Baked Meat Empanadas 
  • Pupusas con Chicharrón - Pupusas stuffed with sausage (or cheese!)
  • "Arroz" con Dulce - Grain-free rice pudding 
  • The list goes on...

So, if you have been on a grain-free diet for a while (or not that long) and are seriously craving some real Latin American food, this cookbook is for you. (I can relate to your cravings... case in point: those tacos in Glenwood Springs! And enchiladas. And tamales. Don't get me started on tamales. This cookbook is totally the answer to your cravings). 

You can get it on Amazon, here

Latin American Paleo Cooking: Curtido
Latin American Paleo Cooking: Curtido

YC Media sent me this cookbook to review. Thoughts and opinions are all my own. 


Published October 17, 2017 by
   |     Print This Recipe

Serves: 4-6   |    Total Time: 20 minutes


  • 1 small head green cabbage, sliced very thinly or grated
  • 4 carrots, grated
  • 1 medium onion, thinly sliced and cut about 1" (2.5 cm) long
  • 2 fresh jalapeño peppers, diced and seeded, or 1 to 2 cloves garlic, minced
  • 2 tsp (12 g) fine Himalayan salt
  • 2 tsp (4 g) dried oregano
  • ½ cup (120 ml) filtered water
  • ½ cup (120 ml) apple cider vinegar


  1. In a large, nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is, you may need to add a bit more vinegar and water. Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Serve a generous portion alongside Pupusas con Chicharrón o “Queso” (page 63 of the Latin American Paleo Cooking cookbook)
  2. Store in an airtight container in the fridge for up to 3 to 4 days.
  3. AIP compliant: Simply omit the jalapeño peppers and substitute minced garlic.


The Paleo Kids Cookbook Review: Grain-Free Pasta and more!

Paleo Pasta (Cassava Flour)

I try not to get too ambitious with post-gym meals. Usually ambitious meals involve more time which means we have to eat even later (as it is, getting home after going to the gym in the evening puts us at a late meal time). But sometimes, inspiration strikes and you just can't shake it. That's what happened when the The Paleo Kids Cookbook by Jennifer of Predominantly Paleo came in the mail. (The same thing happened when her last book arrived in my mail box, and I decided to make my first ever Babka. I'm beginning to notice a pattern...)

Paleo Pasta (Cassava Flour)

I immediately tagged this recipe, because even though I have never made any type of homemade pasta before, Jennifer's recipe made it look easy-- just the intro to pasta making I needed. 4 ingredients plus water for boiling the pasta once it's made? Better yet, I already have all of the ingredients? Let's do this thing! 

Paleo Pasta (Cassava Flour)

I paired the pasta with a homemade bolognese sauce, and steamed some zucchini and summer squash as a side. This meal was totally worth the effort, and I had fun making it too. 

The next morning, I made Jennifer's applesauce from the same cookbook, and was wowed again, even with something as simple as applesauce! This one's a keeper. (Applesauce pic below the recipe!)

Jennifer's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do!   

Homemade Grain-Free Pasta

Paleo, Gluten-Free, Grain-Free    |       |    Print This Recipe

Cassava flour serves in place of flour in this homemade classic pasta recipe from The Paleo Kids Cookbook.

Serves: 2   |    Total Time:


  • 8 cups water
  • 1 cup cassava flour (not tapioca starch)
  • 2-3 pastured eggs
  • 3-4 tablespoons cooking fat (olive oil, avocado oil, ghee)
  • 1/2 teaspoon or more sea salt
  • Optional: 1 tablespoon psyllium husk (NOTE: I did not use this, as it was marked optional, and still had great success!)


  1. Bring 8 cups of water to a boil on the stovetop over high heat (add a pinch of salt in desired)
  2. Combine remaining ingredients in a mixing bowl. Using your hands, knead into a ball of dough. It should feel dense and glutinous once combined thoroughly. Use a bit of cassava flour to lightly dust an area to roll out your ball of dough. Roll out the dough with a rolling pin to desired thickness. Using a pizza cutter or straight-edged knife, slide your noodles as fat or thin as you like. Transfer them to the boiling water and let them cook until they float, just a few minutes. Using a slotted spoon, remove them from the water and transfer them to a strainer. Serve with desired sauce.
  3. I served these noodles with a basic homemade bolognese sauce and it was delicious! Jennifer also includes instructions on how to shape macaroni noodles if desired.

Paleo Applesauce

Cauliflower Pork Fried "Rice" + One-Pot Paleo Cookbook Review

Ok, so I know I write a food blog and am supposed to be eating gourmet meals all the time and all, but the reality is that half the time I'm throw meals together in rush with no direction. My lunches are often random compilations of leftovers, the makings of a salad, or other snacks. My desire to eat real food out weighs my desire to eat a typical sack lunch, so I prefer the random lunch anyways! 

When lunch time rolls around, I can almost guarantee it will go one of two ways.

Some days I go to heat up my lunch, and I'm super excited to eat it because it's delicious leftovers. Someone else walks into the kitchen, and asks me what I'm having for lunch. They know I write a food blog--they know that I'm probably super excited about what I'm having for lunch- so it's a loaded question. When I have great leftovers, answering feels a bit like bragging. It feels just enough like bragging that I almost (almost) feel bad about it. 

The second scenario happens on days when I'm running out the door in a rush and  throw together some mis-matched items to make a "lunch". You know what I'm talking about. It's something like a spinach-carrot-bell pepper salad with the last of the leftover chicken and a sprinkle of nuts. Or a half-full tupperware of soup, a few veggies on the side, and a heaping of "gosh I hope I have some good snacks in my drawer at work" wishes. When people ask what I have for lunch on those days, I feel like shrinking on the inside. Er... um... well, I have a leftover burger on a pile of arugula which is totally dry because we were out of oil and vinegar. Jealous, aren't you? 

Those days are a total bummer. 

Those are the days that I'm most desperate for quick, easy meals that are no brainers. Preferably the also require minimal cleaning. Those are the days I'm most desperate for a cookbook like One-Pot Paleo: Simple to Make, Delicious to Eat and Gluten-free to Boot. Have you heard of it? It's a new cookbook by Jenny from Paleo Foodie Kitchen. Not only is the book full of simple to make delicious meals, it's also full of photos. And if there's one thing I look for in a cookbook is it's photos (big, bright, full page photos). Jenny manages to make her totally approachable meals also totally drool worthy-- a sweet spot, it you ask me.

This cookbook's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do! 

Cauliflower Pork Fried Rice

Paleo, Gluten-Free, Grain-Free   |       |    Print Friendly and PDF

This recipe is from One-Pot Paleo

Serves: 4   |    Total Time:


  • 1 tablespoon ghee or bacon fat
  • 3 cloves garlic,minced
  • 1 cup sweet onions, chopped
  • 1 pound ground pork
  • 1 cup carrots, chopped
  • 3 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1/4 teaspoon coarse ground black pepper
  • 2 large eggs
  • 4 cups cauliflower rice (run cauliflower floret through the cheese grate attachment of your food processor)
  • 1/2 cup green onions, chopped


  1. Add ghee to a wok over medium-high heat. Add the garlic and onions & saute for 3 minutes. Add the ground pork and cook for 7-8 minutes while breaking apart big pieces with the back of a wooden spoon.
  2. Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy.
  3. Top with more green onions before serving.