Libethia | Food & Travels

Self-taught chef & foodie
Real flavors. Real places. Real details.
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Italy calling → ✈️🇮🇹
DM for Collabs & press

[Libethia | Food & Travels @LibethiaTaste]

No face.
Just food, places, details most people miss.
Self-taught chef. Obsessive foodie.
Eating while travelling is the passion.
My eyes never turn off.
ES · EN · IT
Next stop: Paris 🥐 then hitting Italy hard ✈️🇮🇹
Drop the one dish that still lives in your head 👇

[Libethia | Food & Travels @LibethiaTaste]

Perfecto para recordar nuestra gran estadía en México 🌮✅️

[Recipes by Clare @recipesbyclare]

Beef Enchiladas

Ingredients:
- 1 lb ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- 1 tablespoon tomato paste
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can red enchilada sauce
- 8 corn tortillas
- 3 cups Mexican cheese blend, shredded and divided
- Sour cream, fresh cilantro, pico de gallo, diced avocado, shredded lettuce, sliced green onions, chopped red onions, cotija cheese, or hot sauce (optional)

Instructions:
1. Cook the beef: Over medium-high heat in a skillet, brown ground beef until cooked through. Remove beef and set aside, then drain any fat from the pan.
2. Sauté aromatics: Sauté onions in a little oil until soft, then add garlic and cook for another 30 seconds.
3. Season the filling: Return beef to the pan and add taco seasoning, tomato paste, green chiles, and water according to taco seasoning packet instructions. Simmer until water has cooked down. Taste and season with salt and pepper if needed.
4. Prep baking dish: Preheat oven to 350°F. Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13 casserole dish.
5. Assemble enchiladas: Add 1/3 cup of beef mixture in a straight line down the center of each tortilla, top with 1/4 cup shredded cheese, roll tightly, and place seam-side down in the casserole dish. Repeat with remaining tortillas.
6. Top and bake: Cover tortillas with remaining enchilada sauce and top with remaining 1 cup of cheese. Bake uncovered for 20 minutes or until cheese melts.
7. Serve hot: Serve hot with your favorite toppings like sour cream, cilantro, pico de gallo, or avocado.

[Libethia | Food & Travels @LibethiaTaste]

@ann_ann886 Wow, looks amazing! What a nice golden Brown you've got going on there... i bet the flavor it's deep and cesty. Bravo! 👏👏

[Libethia | Food & Travels @LibethiaTaste]

5/5
Cosmopolitan y Coffee Martini: ambos muy bien ejecutados.

Final Libethia Score: 7/10 💫

Buen lugar para una noche en Quinta Avenida.
Sólido, sin pretensiones de alta cocina, pero con varios aciertos reales.

[Libethia | Food & Travels @LibethiaTaste]

L’Italiano Restaurant
���� Quinta Avenida esquina Calle 24, Playa del Carmen
(Hilo) 1/5

Libethia’s Notes:
El chef italiano.
La carbonara fue lo más destacado: suave, pero con el filo exacto del pecorino romano.
Muy bien lograda para México.

[Libethia | Food & Travels @LibethiaTaste]

4/5
El postre signature:
Demasiado plano y dulce.
Le faltó contraste y profundidad.
El punto más flojo de la noche.

[Libethia | Food & Travels @LibethiaTaste]

El plato que más me persigue de los viajes no es el más caro. Es el que comés de pie, manos sucias, en un mercado o cocina de alguien que casi no habla tu idioma. ¿Cuál es el tuyo? 🤤

[Libethia | Food & Travels @LibethiaTaste]

@XWorldCuisines Amaretti + pistachio is dangerous. Tip: fold the gelatin when the cream is just lukewarm so it stays silky, never rubbery. Those fresh figs seal it.

[Libethia | Food & Travels @LibethiaTaste]

@mamboitaliano__ Cuzzitiello > spaghetti and meatballs every single time. That warm pane cafone soaking the ragù is pure Naples magic. The eggplant version still haunts me🩵

[inEmiliaRomagna @ERTourism]

🍷 September in the #FoodValley 😋
🍇 Valtidone Wine Fest: wines & tastings
🥩 Festa della Coppa: Coppa Piacentina PDO
🐷 Parma Ham Festival
🏰 Calici in Rocca: wines in Scandiano
🌳 Truffle Festival
🌮 La pis un pò ma tot: all about piadina!
#inEmiliaRomagna

[Libethia | Food & Travels @LibethiaTaste]

@ERTourism La Food Valley è un sogno per chi ama i prodotti autentici. Sto cercando caseifici, produttori di Prosciutto e trattorie dove si mangia ancora con rispetto per la tradizione. Consigli attuali per chi vuole esperienze vere e non turistiche🫶

[Libethia | Food & Travels @LibethiaTaste]

@Turismoromaweb @Roma @SocialMasaf Vinòforum sembra meraviglioso. Quali sono secondo voi i produttori o le esperienze più autentiche da non perdere? Cerco sempre il vero sapore del territorio

[Libethia | Food & Travels @LibethiaTaste]

@FoodandTravelMX El debate capeado vs sin capear siempre es interesante. Después de ver el proceso del chef Vázquez, el capeado gana por textura y tradición. Hermosa presentación

[Libethia | Food & Travels @LibethiaTaste]

@DGastronomia Ese contraste de texturas y el toque de bonito suena perfecto como aperitivo. Me encanta cuando se rescatan preparaciones caseras con producto de calidad👏👏👏

[Libethia | Food & Travels @LibethiaTaste]

@junedarville That color and the potato-vegetable balance look ideal for brunch. The oven-baked method keeps everything tender. Simple and so well executed. Bravo!

[Libethia | Food & Travels @LibethiaTaste]

@junedarville The texture looks perfectly fluffy. Love that they’re baked instead of fried – healthier without losing the joy. Great detail on the process!

[Libethia | Food & Travels @LibethiaTaste]

@TravellinFoodie Great to see creators boosting local tourism through food! The ‘eat like a local’ approach is exactly what I’m after when I travel.

[Libethia | Food & Travels @LibethiaTaste]

@TendenciasDepor Vuelvan solo por Ascacibar