About

Hello and welcome to Salima’s Kitchen!

As a food photographer and writer, I’m super passionate about capturing the elements of food that we all know and love.

Sometimes this means taking a torch to my pizza to capture that bubbly brown melted cheese, piping homemade frosting until the peaks are just right, or showering quesitos in powdered sugar until the entire kitchen appears covered in snow. 

As consumers, we are constantly being bombarded with food media, so my mission is to highlight food in a unique and authentic way.

Background

While I have built my career around learning and sharing about my culture, I will say that I don't see myself as an expert in either cuisine. I am well versed in both, but it's important to acknowledge that I was born and raised in the United States, and not fully immersed in either culture.

My ongoing goal is to get my recipes as close to what I remember my family's versions tasting like. I encourage you to check out other Moroccan and Puerto Rican bloggers and chefs, support them, and learn more about each beautiful culture with me.

Both of my parents were major driving forces in helping me document family recipes. Being able to share and preserve family recipes like my dad's Bisarra, my mom's flan or these empanadillas is a creative outlet that feeds me just as much a it does you.

My Food Blogging Story 

If you’ve been following the blog for a few years you know that Salima’s Kitchen originally started as a place to share my family recipes when I wasn’t busy teaching second grade. The original life plan was to go to college, graduate, and teach elementary school.

Looking back, it’s funny how much has changed.

Growing up in a multicultural family, food was always a central part of our home. When I started 7th grade, my mom sat me down and told me I was now responsible for cooking dinner once a week.

What was intended to be a chore quickly became one of my favorite activities. 

Culinary Experience

I spent a few years working as an opening chef for a small ghee production in Portland, Oregon and then started Salima's Kitchen as a private chef service. While in Portland, I made appearances sharing recipes from my food blog on ABC's KATU Afternoon Live. 

Working in different kitchens around Portland taught me about presentation, cooking in a professional setting, and designing custom recipes.

During this chapter I spent years testing, writing and shooting recipes, and sharing them through this blog. I got into photography to market my business as a private chef and fell in love with the process.

My love of food and photography continued to grow as the years went on. Eventually I decided to focus on growing Salima's Kitchen as a food blog and primarily online business.

Since then, I've been privileged to work with many amazing clients who grow their businesses and online presence using my photography and recipes. 

The last 5 years have been so rewarding and I am thankful to every single person that has believed in my food, made a recipe, or left a review.

Credentials & Brand Partnerships

Where to Start

Start by checking out the recipe index. There you'll find links to all of the different recipe categories and dietary preferences.

The recipes on this site are designed to inspire your culinary curiosity.

I encourage readers to use what you have on hand. Modify directions as you see fit and explore the ingredients in season locally where you live.

If you don't have time to make every ingredient from scratch (like these preserved lemons or sofrito), don't be afraid to save yourself some time. When possible, grab a jar at the store.

Cooking Moroccan and Puerto Rican recipes is a craft I have been developing my entire life, so no pressuring yourself to get it perfect the first time.

As Seen On

Services

Warmly,

Salima