From Isabel’s kitchen to yours.

In Isabel's recently released book, Isabel's Cantina: Bold Latin Flavors from the New California Kitchen, the Los Angeles-raised Latin chef and restaurateur shares the type of deceptively simple recipes of California cuisine, that have made her five West Coast restaurants so popular. Imagine the bold flavors of Latin-inspired dishes infused with Mexican, Japanese and Thai cooking - all prepared with a fraction of the calories and fat so often found in these cuisines.

Isabel's Cantina contains a collection of unique and delicious recipes for every part of the day, featuring the flavors of mango, lime, coconut, ginger and cilantro as some of Isabel’s staples. From brunch to lunch and dinner courses, to decadent drinks and dessert, she reveals how to create healthy, flavorful dishes without spending too much time in the kitchen. With Isabel's taste for food and good health, her signature dishes are the perfect recipe for eating well without sacrificing taste.

The taste of California.

Fresh, local ingredients combined in delicious, new ways, California cuisine has given America something to talk about. The cultural diversity of the southwestern state transfers directly into the foods that come out of it. Allow Isabel to take you on a tour of the new California kitchen with her culturally infused dishes, fresh, flavorful ingredients and a presentation as appetizing as the food itself.

Featured Recipe of the Month

Salmon with Papaya-Mango-Mint Salsa

Besides being both healthy and festive, this colorful dish is gorgeous on the plate. Served over a bed of baby spinach or arugula, the fish wilts the greens for a light but delicious dinner.

Serves 4
  • Four 6 ounces skinless salmon fillets
  • 3 Tablespoons canola oil
  • 1/2 Cup soy joy sauce
  • 2 Cups baby spinach or arugula
  • Papaya-Mango-Mint salsa







Heat a large Sautee pan, preferably nonstick, over medium-high heat until hot. Rub the salmon fillets on both sides with the oil. Place the salmon in the pan and cook, undisturbed, for at least 3 minutes before turning. Continue to cook until the fish is slightly underdone in the center (use a fork to pulling on the thickness of the fish). Drizzle the Soy Joy Sauce over the fish, turn the salmon over, and swirl the pan to nicely coat the salmon with the sauce for a minute or two. The fish should be crisp and caramelized on the outside and moist and flaky on the inside.

Divide the spinach among 4 plates and transfer a piece of salmon on top of each plate of greens. Top each piece of salmon with some salsa.

Makes 1 1/2 cups
  • 1/4 Cups plus 2 Tablespoons soy sauce
  • 2 Tablespoons dark sesame oil
  • 2 Tablespoons honey
  • 2 Tablespoons minced fresh ginger
  • 1 Garlic clove, minced
  • 1/2 Cup fresh cilantro
  • 1/2 Teaspoon chile flakes
Soy Joy Sauce

Combine the soy sauce, sesame oil, honey, ginger, garlic, cilantro, and chile flakes in a food processor or blender. Add 1/4 cup plus 2 tablespoons cold water and purée until smooth.

The sauce can be stored, covered, in the refrigerator for up to 1 week.

Makes 2 cups
  • 1/2 Small papaya, peeled, seeded, and diced
  • 1/2 Mango, peeled and diced
  • 1/2 Small red onion, diced
  • 1 Jalapeño, seeded and minced
  • 1/2 Cup chopped fresh mint
Papaya-Mango-Salsa

Combine the papaya, mango, onion, jalapeño, and mint in a bowl and toss gently to combine. The salsa can be stored, covered, in the refrigerator for up to 3 days.

Video


Isabel's famous Lettuce chicken wraps on "Inside San Diego"

Featured Video

Isabel on "Inside San Diego"

More coming up...