Entries by Yvette Marquez-Sharpnack


Mango-Chile Paletas for Father’s Day

Editor’s Note: Try this icy dessert for a cool, refreshing treat on Fathers Day. These mango-chile paletas burst with bright, juicy mango chunks, and lime zest. Spicy chile flakes speckle the frozen delight offering bursts of heat to counteract the sweet juicy mango flavors. I love making paletas during the warm months. It’s healthier and less […]

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Spring Salad with Pears, Candied Walnuts & Gorgonzola

Editor’s Note: Congratulations to Mamiverse Food Contributor Yvette Marquez-Sharpnack for receiving the Cosmopolitan for Latinas Blogger Award! One of the issues that concerns me the most is the health of children. As a mother and a cookbook author I’m passionate about family, traditions, home-cooked meals, eating at the dinner table with your family, and taking […]


Throw A Cascarones-Making Easter Party

Start a new tradition this year and host a cascarones making Easter party! Cascarones are empty eggshells that have been colored, filled with paper confetti, and sealed with a piece of colorful tissue paper. They are named cascarones after the Spanish word for shell: cáscara. Making cascarones is a great way to gather friends, family, […]


Mango-Coconut Sorbet: Delish!

Mamiverse Food is very honored to present this recipe by Yvette Marquez Sharpnack, one of six Latina women who met with First Lady Michelle Obama to discuss key issues impacting today’s Hispanic families. Congratulations Yvette for such a wonderful job and for representing Mamiverse Food as well. With that in mind, here is her recipe […]


Blood Orange-Mezcal Margarita

The juices of two varieties of oranges, vermillion in color, make this cocktail stunning to look at and easy to drink. Read Related: Viva Tequila! Making the Perfect Margarita BLOOD ORANGE-MEZCAL MARGARITA Makes: 2 drinks Ingredients Juice of 3 blood oranges Juice of 3 Cara Cara Oranges (also called red navel oranges) Juice of 3 limes […]


Refreshing Shrimp Ceviche

All the ingredients in this ceviche can be diced and refrigerated overnight. It’s a refreshing appetizer with tortilla chips or a light meal served on tostadas. We like to serve it in Martini or Margarita glasses. SHRIMP CEVICHE Makes: 8 to 10 servings Ingredients 3 pounds large shrimp, peeled, deveined and cut into ¼-inch pieces. […]