Celebrating Hispanic Heritage Month With Chef Jamie Gwen

For more recipes, go to Chef Jamie Gwen's website.

Follow Chef Gwen on Facebook, Twitter & Instagram @ChefJamieGwen

Thank you to Smart&Final and Melissa's Produce.


Grilling the avocados adds a delicious charred flavor to the guacamole. And using a zip lock bag to blend the ingredients keeps the avocados from turning brown!

4 ripe avocados
Olive oil
Juice of 1 lime
1/2 cup diced tomatoes
1/4 cup red onion, finely chopped
1/4 cup cilantro, finely chopped
Hot Sauce
Salt and freshly ground pepper
Tortilla Chips

Preheat the grill to medium-high. Cut each avocado in half and remove the pit (leaving the peel intact). Drizzle the cut side of the avocados with olive oil and spread to coat evenly. Season the avocado halves generously with salt and pepper and grill them cut side down, without turning, until they have charred grill marks, about 5 minutes

Remove the avocados from the grill and scoop the flesh into a zip lock bag. Add the lime juice, tomato, red onion, cilantro, hot sauce and more salt and pepper. Seal the bag and squeeze the avocados to blend with the other ingredients, leaving the finished guacamole still slightly chunky. Spoon into a bowl and serve with chips.


2 tablespoons Olive Oil
1 shallot, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
1/2 cup dry White Wine
2 cups Heavy Whipping Cream
1 cup Queso Anejo cheese
1 cup Parmesan Cheese
Salt and freshly ground pepper
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, cooked and crumbled
1/2 pound sliced mushrooms, sautéed till golden
Tortilla chips, for serving

Heat the olive oil in a large pot and sauté the shallot and garlic until tender. Add the flour and stir to combine. Add the white wine and cream and whisk to combine. Bring to a simmer to thicken, then add the queso anejo and Parmesan cheese and stir until cheeses are completely melted. Season with salt and pepper.

To serve, add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with chips.


This Mexican style ceviche combines lime juice and orange juice with a little heat and tanginess from a pickled jalapeno.

2 pounds small peeled, raw shrimp
1 cup passion fruit juice
1 cup orange juice
2 limes
1/2 small red onion, diced
1/2 red bell pepper, diced
1 small red chile or jalapeno, seeds removed and diced
1/4 cup traditional Corn Nuts or Peruvian corn
3 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped parsley
2 tablespoons Thai basil or Italian basil, cut into thin strips
Salt and pepper, to taste

Combine the passion fruit juice, orange juice and lime juice in a mixing bowl. Add the shrimp and allow them to marinate for 10 to 15 minutes. Add the red onion, red pepper, diced chile, corn nuts, cilantro, parsley and basil and corn nuts to the shrimp. Season with salt and pepper.


2 pounds large shrimp, shelled and deveined, tails left on
3 garlic cloves, minced
Juice of 1 lime
Kosher salt
2 tablespoons Annatto Oil or corn oil
1 small onion, minced
6 scallions, white and light green parts, mince
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
6 plum tomatoes, minced
1/4 cup tomato sauce
1/2 cup unsweetened coconut milk
1 Scotch bonnet or habanero chile, halved and seeded
1 tablespoon minced cilantro leaves and stems
Lime wedges, for serving


1/3 cup canola oil
3 cups long-grain white rice, rinsed
1 medium onion, roughly chopped
4 Serrano peppers, stemmed and seeded and chopped
2 cloves garlic, roughly chopped
2 cups red salsa
3/4 cup chicken stock

Preheat the oven to 350°F.  Heat oil in a 4-qt. pot over medium heat.  Add rice and cook, stirring often, until golden and beginning to crackle, about 5 minutes.  Add onion and chopped peppers; cook until vegetables are softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add the salsa and stock and remove from heat. Transfer rice mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is tender, 30–40 minutes.

In a large bowl, toss the shrimp with the garlic, lime juice and 1 teaspoon of salt. Let marinate at room temperature for 30 minutes.

In a large skillet, heat the Annatto Oil until shimmering. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the minced tomatoes and cook until softened, about 5 minutes. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about 10 minutes. Increase the heat to moderately high. Add the shrimp and cook, stirring, until they're pink and opaque, about 5 minutes. Transfer to a serving dish and discard the chile. Sprinkle with the cilantro and serve with lime wedges.

BRAZILIAN BRIGADEIROS (chocolate truffles)

1 (14-ounce) can of sweetened condensed milk
1/4 cup baking cocoa powder
2 tablespoons unsalted butter (softened) plus extra to grease plate and
1 tablespoon pure vanilla extract
Good quality chocolate sprinkles, chopped nuts or your favorite topping

Using a nonstick saucepot, combine the condensed milk and cocoa powder and whisk until smooth and no cocoa lumps appear.  Add the butter and place over medium heat.  Cook, stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5 to 8 minutes). The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again.

Let cool to room temperature before starting to roll them into balls with greased hands. Use a Tablespoon as measurement. Then, dredge gently in the chocolate sprinkles, and place into paper bonbon cups.


2 cups ounces water
1 cup Arborio rice
2 cups whole milk
3/4 cup granulated sugar
1/4 tsp. Kosher salt
1 vanilla bean split and scraped
2 ea. Mexican cinnamon sticks, crushed
1/2 cup heavy cream
2 large eggs
2 tablespoons unsalted butter
Turbinado sugar, as needed

Bring water to a boil in saucepot, stir in the rice, reduce heat and cover. Simmer until the rice is fully cooked, 15-20 minutes.

Add the milk, sugar, salt, vanilla bean, and cinnamon to the rice, cook over medium flame, stirring constantly until thick and creamy about 8-10 minutes, remove from heat.

Whisk the cream and egg together, temper the mix with the rice. Return the pot to the heat and cook until the mixture thickens and reaches about 180 deg. F.

Remove from heat and stir in butter, transfer to a square or rectangular dish deep enough to hold all of the rice pudding. Using a spatula even out the surface. Place plastic wrap over the top directly on the rice pudding and refrigerate.

Remove the cinnamon sticks and vanilla bean pod and sprinkle with Turbinado sugar, caramelize with a kitchen blowtorch and serve immediately.