About the Dish

4 ounces Mexican Chorizo
1 Onion
4 ounces Spaghetti
14.5 ounces Crushed Fire-Roasted Tomatoes
2 teaspoons Spice Blend
1 head Lettuce
5 ounces Granny Smith Apple
1 Lemon
2 ounces Queso Fresco
6 sprigs Cilantro
Per Serving
Calories 680
Total Fat 27 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 1090 mg
Total Carbohydrates 75 g
Dietary Fiber 8 g
Sugar 21 g
Protein 28 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Garganega, Veneto, Italy

Pasta Seca is a robust and rustic style of pasta. We need a wine that will hold its flavor. A wine made with dried Garganega grapes provides ripe tropical notes that will mitigate the kick from the chorizo.


MISE EN PLACE • Peel and mince onion. • Mince cilantro (no need to remove stems). • Quarter and core apple. Thinly slice crosswise. • Juice lemon over apple, tossing well. • Cut or tear lettuce into bite-size pieces.
• Place a deep skillet over medium- high heat. When hot, add chorizo. Cook, breaking up meat, until chorizo is browned, 4-5 minutes. • Using a slotted spoon, transfer chorizo to a bowl.
• Add 1 teaspoon cooking oil and onion to skillet. Cook, stirring, until onion becomes translucent, about 2 minutes. • Add fideo. Cook, stirring, until pasta is toasted, 2-3 minutes.
• Stir in tomato, Latin Spice blend and 1 cup water. Reduce heat to medium-low. Cook, stirring, until fideo is tender but not mushy, about 6 minutes. • Reduce heat to low. Return chorizo to skillet. Cook, stirring, until fideo has absorbed most of the sauce, 1-2 minutes. • Taste and adjust seasoning as desired with kosher salt and pepper.
• In a bowl, toss together lettuce, apple, 1/4 teaspoon kosher salt, lemon juice and 1 teaspoon cooking oil. • Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide fideo mixture between 2 plates. • Top with queso fresco and cilantro. • Serve with salad, and enjoy!