Succulent Latin Dishes by Celebrity Chef James Tahhan

Flavorful food inspired by our roots is the one thing that unequivocally brings Latinas and Latinos together. This week, we spoke with celebrity chef James Tahhan, who shared his take on traditional recipes. Lucky for us, he also gave us some tips on how to make them -- and leave everyone at the table speechless!

Avocado and Shrimp Soup



  • 3 whole avocados
  • 1 cup vegetable stock
  • 2 tablespoons cilantro
  • 2 tablespoons lemon juice
  • 2 tablespoons scallions
  • 2 corn cobs
  • 4 jumbo shrimps
  • 1/4 cup cream
  • Salt and pepper
  • 1 teaspoon smoked paprika


Mix the avocados, vegetable stock, cilantro and scallions in a food processor. After reaching desired consistency, add the cream and let the mixture stand. In a pan, add olive oil and sauté the corn in high heat until caramelized, then add the smoked paprika and the shrimp. When cooked, serve over the cold avocado soup.

Mango Chipotle Pork Chops



  • 1 can (2 ounces) chipotle chili
  • 2 mangoes
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh mint
  • 1 tablespoon ketchup or tomato sauce
  • 1 cup cilantro
  • 2 tablespoons olive oil
  • 2 serrano chilies
  • 4 pork chops
  • Salt and pepper to taste


To make the sauce, mix all the ingredients (except the pork chops!) in your blender until a creamy consistency is reached. Pour half the mixture in a plastic bag with the pork chops, and let them marinate for 30 minutes. Pour the remaining half into a saucepan, and cook on medium heat for about 20 minutes, to create a glaze. When it’s ready, heat up the grill and place the marinated pork chops on it to lock in the flavor and get those grill marks. As they cook, start pouring some of the glaze over them. Repeat two or three times until pork chops are fully cooked.

Baja Style Fish Tacos



For the batter:

  • 16 ounces dark brew Modelo beer
  • 1 cup flour

For the tacos:

  • 1 liter frying oil
  • 2 pounds grouper filet
  • 10 flour tortillas
  • 2 cups mixed cabbage

For the sauce:

  • 1 tomato
  • 1/2 onion
  • 1 jalapeño
  • 1/4 cup cilantro
  • 1 lemon
  • 1 cup Mexican crema


Preheat the oil until it reaches 350 F. In a bowl, mix the flour and beer, then set aside. Cut the grouper filet into large strips and season with salt and pepper, then cover with the beer and flour batter. Add the fish strips to the frying pan for around 5 minutes, or until ready, then remove and place on paper towels to remove excess oil.

To make the sauce, chop and mix the sauce ingredients, add lemon juice and grate some of the lemon skin over the mix. Set aside.

When you’re ready to serve, heat the toritllas, and add the fish strips, crema, mixed cabbage and salsa on top. Enjoy!

Baked Skirt Steak


  • 2 pounds skirt steak
  • 2 grated carrots
  • 2 grated celery roots
  • 1 cup spinach
  • 16 ounces minced tomatoes
  • 1/2 bottle white wine
  • Parsley to taste
  • Salt and pepper to taste
  • Kitchen string


Season the meat with salt and pepper, and cover it with a layer of carrots, celery, spinach and parsley. Roll the steak and tie it with the kitchen string. Place it in a heated sauté pan with olive oil and cook until it’s golden-brown, then add the wine. When it’s reduced, add the minced tomatoes. Turn off the heat and cover the pan with aluminum foil; move it to the oven for an hour and a half.

For these and more delicious recipes, visit James Tahhan online.