📚Latin-ish Cookbook | Food & Travel 🇵🇦🇨🇺

POV: Your job is to interview Sam Heughan aka Jamie Fraser. 🏴󠁧󠁢󠁳󠁣󠁴󠁿✨ I spent the morning this past Saturday at the NYC Tartan Day Parade @nyctartanweek interviewing the Grand Marshal himself, @samheughan . From the streets of New York to the Highlands of Scotland, the energy was absolutely electric! 🗽 We chatted about his “full circle” journey with Outlander, the incredible Scottish heritage on display in NYC, and of course, a little bit of @sassenachspirits . 🥃 I can confirm: the King of Men is just as charming in person as he is on screen. If you’re an Outlander fan like me, this was a total pinch-me moment. Please send me to Lallybroch. Drop a 🥃 if you’re counting down the days until the final episodes! #Outlander #SamHeughan #JamieFraser #NYCTartanWeek #Sassenach TartanDay OutlanderFans Lallybroch ScotlandInNY

As a self-proclaimed #ThirdCultureKid, author Marisel Salazar’s love for all types of Hispanic and American cuisine is what lies at the heart of her book LATIN-ISH. 📚 While her own heritage, a blend of Cuban, Panamanian, and Peruvian, laid important culinary foundations, her years spent living in places like Hawaii, Japan, Virginia, New York, and Madrid expanded her palate even further. “I grew up with two different kinds of Latino food: the traditional version from Latin America and the American version,” she explains, noting the combination of her mother’s traditional Cuban and Panamanian dishes alongside American-born fusion dishes like Breakfast Tacos, Mexican Casserole, and New Orleans Hot Tamales care of her step-father and other Americans abroad. “The story for each of those dishes always began: Well, back home in America, in this state, we make this.” It’s the kind of exposure that would push Marisel to create Latin-Ish, described as having a fearless perspective on national culinary boundaries, as an ode to the evolution of Latino American food culture. “As immigrants or their descendants, we assimilate, change, and evolve. We hold onto our heritages, yes, but we actively absorb aspects of other cultures,” she explains. “It can feel tempting to romanticize the past, to embrace the belief that older or more traditional means better or more authentic. Recipes change because, over time, locations, circumstances, ingredients, and people change.” On Instagram, Marisel shares American Latino dishes, spins on traditional recipes, and behind-the-scenes moments from her life as a host, travel writer, and content creator. “Reels are a favorite with my audience when sharing step-by-step recipe videos that they can recreate by themselves at home,” she explains. Between sharing recipes, Marisel also takes her audience on assignment as a travel journalist. “Stories are great at sharing a closer look at my personal life or “behind-the-scenes” of my work.” 📲 Follow @mariselmsalazar to keep up with the flavor, the culture, and the journey.

❗️I WROTE A COOKBOOK! My debut cookbook, Latin-ish, comes out this summer on 8.20.24. This has been one of the most difficult projects I have ever worked on – especially as my book is the first of its kind. I will get more emo about it in subsequent posts. It is about AMERICAN LATINO cuisine (the order of those words is intentional), how modern and historical Hispanic foods in the United States were shaped by diaspora, migration, geopolitical events, and pop culture. Think: Tex Mex, Cali Mex, Alta California, Midwest Latino, the Latino South, Nuyorican, Floribbean, Cuban American, and many more. What are some recipes you expect to see in my cookbook? San Antonio Migas, Guava Cream Cheese Cinnamon Rolls, Mango Chamoy Salad, and Yuca Fries with Cilantro Lime Aioli. Feast on Cuban Pizza or Arkansas Tamales, indulge in a slice of Plantain Upside Down Cake or Fried Ice Cream, and kick back with a Oaxaca Old-Fashioned or a Texas Margarita. Available for pre-order now! Link to order is in my bio. It would mean the world to me if you could share this with your friends and family. I received some incredible endorsements from culinary figures I greatly admire and look up to: @patijinich @streetgourmetla @maricelpresilla7 @alexafuelednaturally @lauriewoolever Muchas gracias to my amazing cookbook photoshoot team who made the gorgeous images in this book happen (more to come as I tease the book): Lead food stylist: @beardedfoodie Photographer: @theycallmehip Prop stylist: @sean__dooley Kitchen assistants: @madelinemuzzi @carolzcravings @evillemontree Studio: @summit68 Huge thank you to my editor iacomvs and creative director @allychi @countrymanpress @w.w.norton and @staceyglickfamily for their eyes and guidance on set as we created this book!

🤡 The “I’m saving money by staying in” trap that somehow ends up costing double. I traded the takeout/restaurants for my own kitchen to see if I could beat the $32+ price tag of a steak and cheese quesadilla with pico de gallo. I “saved” money, but let’s talk about the actual time it took to make it happen. THE TIME INVESTMENT (roughly 2 hours): 10 min: Hunting for the perfect steak and cheese quesadilla recipe. 15 min: Building the online grocery cart & dodging delivery fees (but still paying a 20% tip). 10 min: Receiving the groceries & putting them away in my tiny NYC kitchen. 25 min: Prepping! 20 min: The actual cooking. 30 min: Cleaning everything by hand because I don’t have a dishwasher. THE COST DEEP DIVE: 💰 Total Grocery Bill: ~$64 (Includes a 1lb of Ribeye, all pantry staples, NYC tax, and a 20% driver tip). 📉 Per Serving: $16.01 for a jumbo, burrito-sized quesadilla (this made 4 servings) 💸 The Saving: I saved roughly $50 compared to ordering 4 of these for delivery from a restaurant. THE VERDICT: I am exhausted. I effectively have zero energy to do anything else on my list. But baby, these were so good, I know how to cook.

🍋☁️Lemon Tres Leches for Día de los Madres. #sponsored 💬 Comment “LEMON” (or drop a 🍋) and I’ll slide the full step-by-step instructions into your DMs! My mother’s favorite dessert is lemon-flavored-anything. Heavy on the lemon, so in her honor, I created this cake. I found all of these ingredients at @shopritestores (the lemon extract was a huge win). It has the same melt-in-your-mouth, three-milk soak we all love, but the citrus zest and extract makes it so light and refreshing for spring. It’s basically a bright, creamy lemon cloud. Perfect for Día de los Madres. #DiadelasMadreswithShopRite

POV: You’re asking Jamie Fraser how he’d handle a 2026 NYC subway. 🚇🏴󠁧󠁢󠁳󠁣󠁴󠁿 Come with me as I interview @samheughan of Outlander, aka Jamie Fraser, at the NYC Tartan Day Parade! From kilt twirls to the “Rob Roy” cocktail with @sassenachspirits we covered it all. I’ll be honest: keeping it professional while the Grand Marshal is giving you a kilt tour is a top-tier career challenge. The real question: Do we think Jamie could handle the NYC heat, or would he be headed straight back to Lallybroch? 🥃 #SamHeughan #Outlander #JamieFraser #NYCTartanWeek #Sassenach @nyctartanweek OutlanderFans NYCParade

🏴󠁧󠁢󠁳󠁣󠁴󠁿 We caught up with Sam Heughan ahead of the NYC Tartan Day Parade and asked him what his favorite NYC restaurants are! So make sure you check out @passerinenyc & @chinesetuxedo ! #samheughan @nyctartanweek #outlander #outlanderfans #nyctartanweek #nyc New York City

Comment “Brazil” or “Brasil” and I’ll DM you the recipe for this bolo de cenoura. Carrots… and chocolate?? No spices. No frosting. No raisins. Just ultra-soft carrot cake and warm brigadeiro poured on top. Brazil knew what it was doing with bolo de cenoura! #bolodecenoura #carrotcake #brazilianfood #bakingathome #chocolatecake

🤔 You think writing a cookbook is about cooking. It’s not. It’s about: – repeating the same recipe until you hate it – second-guessing everything you thought you knew – and learning how to trust your own voice without a safety net No one really talks about how isolating it can feel. No co-worker to bounce ideas off. No “right answer” to check yourself against. Just you… and a lot of uncertainty. And definitely no one talks about the financial side. This is your reminder: don’t romanticize the process so much that you put yourself in a bad position. Have a plan. Have support. Have something steady to stand on while you build something new. Because here’s the truth— Writing the book wasn’t even the hardest part. The hardest part came after I turned it in. (If you know, you know… and if you don’t, you will.) If you’re working on something big right now— this is your sign to keep going. But do it smart. 💬 Tell me: what’s something you’ve created that challenged you more than you expected? What else do you want to hear about cookbooks? #CookbookAuthor #CreativeProcess #cookbooks

Comment “Plantain Cake” for the written recipe. This is your sign to stop sleeping on plantains. 🍌🔥 Caramelized, buttery, and just the right amount of sweet—this upside-down cake is what banana bread wishes it was. Key tips you don’t want to miss: • The spottier the plantains, the better • Flip within 10 minutes (trust me) and make sure you are using a springform pan • Don’t let it cool completely = best texture Save this for your next bake.

🎥🎄 So grateful to be back on television sharing my holiday hosting tips featuring @bobevansfarms , @delmonte @delmontefresh , and @donfranciscos with @a1_broadcast ! This week, I completed 25+ back-to-back live TV interviews (plus a few radio spots!) — including several in Spanish. ✨ Doing satellite media tours is a marathon behind the scenes: hours on my feet, bright studio lights, and keeping high energy through every interview. But I truly love this work. Being on camera, sharing food stories, and helping home cooks feel confident during the holidays is the best part of what I do. Feeling so blessed to partner with such incredible brands and bring these seasonal tips to screens across the country. 🎬❤️ Can’t wait to get back in front of the lens again soon! If you missed the segments, Google “Chef Marisel Salazar” + “holiday hosting” to catch the interviews. What holiday hosting topic should I cover next time — easy apps? cocktails? table décor? Drop your vote below! 👇✨ #HolidayHosting #OnAirTalent #SatelliteMediaTour #FoodTV #ChefLife #LatinaChef #HolidayRecipes #CookingTips #EntertainingTips #MediaPersonality #TVChef #FoodPresenter #HolidayCooking #FoodOnTV #CookingDemo #BilingualChef #ContentCreatorLife #WomenInFood #OnCameraTalent #FoodExpert

🤠 Swipe through for a full-circle moment at the 2025 Texas Book Festival in Austin 👉✨ Last year, I was meant to attend—but instead, I found myself seriously ill and in and out of the hospital for a month. Coming back this year as a featured author and panelist felt incredibly emotional and meaningful. I had the honor of speaking about Latin American cuisine, culture & nostalgia with moderator @armandorayo of @unitedtacosofamerica and the amazing @chefrickmartinez . Then I got to demo my Kogi Kimchi Burritos straight from my cookbook LATIN-ISH with the incredible @anrado —Austin, your energy was unreal! 🌮🔥 Austin holds such a special place in my heart and in LATIN-ISH—it’s one of the most influential cities in the evolution of Tex-Mex cuisine, and that history is deeply woven into this book. What an unforgettable weekend with fellow authors, readers, and food lovers. 💛 I will be back, Austin. 📍 Now tell me: What book festival should I attend next? Drop your city + state below 👇 @countrymanpress @w.w.norton @staceyglickfamily #TexasBookFestival #AustinTexas #LatinISH #LatinISHCookbook #CookbookAuthor #FoodAuthors #TexMexCuisine #LatinCuisine #FoodCulture #ChefLife #AuthorLife #FoodDemo #FusionFood #KimchiBurrito #AustinEats #FoodStorytelling