Mama's Kitchen is a Latin Post video series featuring celebrities, chefs, and our readers as they reminisce about the special connection between food, family, and childhood. Here are their favorite dishes and the stories that accompany each recipe. We will be sharing new videos and recipes each month, so let us know if you would like to submit your recipe and special memory from your mama (or tia or abuelita's) kitchen. Please send to patricia@latinpost.com.

The Recipes

Lily Bano's Salvadorian Cheese Bread

Heat oven to 350 degrees

Ingredients:

3 cups Bisquick Buttermilk mix

1 cup parmesan cheese

1 cup shredded mozzarella cheese

1 cup sugar

1/2 teaspoon baking powder

8oz sour cream

1 1/2 cup whole milk

2 tablespoons butter

4 eggs

Crack eggs in a separate bowl from the other ingredients and lightly mix.

Mix the other ingredients together. Add the eggs and continue mixing all together.

Butter an 8x11 glass pan and fill it with half of the batter.

Batter makes 2 8x11 glass pans.

Bake for 30-35 min until the cake starts to brown and/or you poke the center with a fork and it comes out clean.

Chef Carolina Santos-Neve's Pavao Misterioso

Ingredients:

5 eggs with yolk and egg white separated

2 cups sugar

2 cups of all purpose flour

250 grams of butter

1 tablespoon baking powder

1 cup of whole milk

Preheat oven to 375 F.

In a mixer, whip up the egg whites until they reach soft peaks. Add yolks and mix, then add the sugar, and eventually the flour. Mix. In the meantime, in a saucepan melt the butter with the whole milk. Once simmering, add butter-mix to the batter. Mix thoroughly. Add batter to greased bundt cake pan. Once the cake becomes slightly golden, turn temp down to 360. Should be ready anywhere from 45-60 minutes. Top with whipped cream and toasted coconut.

Chef Kelvin Fernandez's Coquito

Makes about 6 cups

Ingredients:

1 15-ounce can sweetened condensed milk

1 13.5-ounce can light coconut milk

1 12-ounce can evaporated milk

1 cup of Hennessy (Any kind of your choice) or white rum

4 large egg yolks

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

Isela Hernandez's Mexican Hot Chocolate

Warm 1 cup milk over medium flame.

Add Mexican chocolate (cocoa, cinnamon & sugar)

Press chocolate with "molinillo" (wooden frother) until fully dissolved.

Twist molinillo between both palms of hands to froth hot chocolate.

Serve.