Meet the cast of From Prada To Nada - UPDATED

From Prada To Nada

Come and meet the stars of From Prada to Nada- They will be making an appearance in Los Angeles and New York at the following locations.  HINT:  IF YOU HAVE A TICKET TO THE SHOWTIME INDICATED, YOU WILL HAVE A BETTER CHANCE OF SEEING OUR STARS.


FRIDAY: Wilmer Valderrama, Kuno Becker, Nicholas D’Agosto and April Bowlby


Showtime – 6:35pm

Talent arrives at theatre at 6:00pm for Meet & Greet.

FRIDAY: Kuno Becker. Nicholas D’Agosto and April Bowlby


Showtime – 8:00pm

Talent arrives at theatre at 7:20pm for Meet & Greet.

SATURDAY: Camilla Belle


Showtime – 7:00pm

Talent arrives at theatre at 6:20pm for Meet & Greet.

SATURDAY: Camilla Belle


Showtime - 9:40pm

Talent arrives at theatre at 9pm for Meet & Greet.



FRIDAY: Alexa Vega


Showtime – 7:20pm

Talent arrives at theatre at 6:40pm for Meet & Greet.


Showtime – 8:50pm

Talent arrives at theatre at 8:00pm for Meet & Greet.

SATURDAY: Alexa Vega


Showtime – 7:15pm

Talent arrives at theatre at 6:45pm for Meet & Greet.

REGAL NEW ROC, New Rochelle, NY

Showtime - 9:35pm

Talent arrives at theatre at 9pm for Meet & Greet.


Get a Signed CD from Pacha Massive!

Have you heard Pacha Massive’s awesome song Don’t Let Go?  You can preview it at Itunes.  It rocks.  But you can also get your hands on a their signed CD “All Good Things.” Here’s how:

First, follow us on Twitter at @frompradatonada. Then simply tweet out the message: “I just entered to win a #signed CD of Pacha Massive from @FromPradaToNada.” Simple.  

Of course, there are official rules. Here’s when you can find the legal stuff. NO PURCHASE NECESSARY. The entry period for this Sweepstakes begins on or about January 24, 2011 at 12:01 a.m. ET and ends on January 28, 2011 at 11:59 p.m. ET. Must be legal resident of U.S. 18 or older to enter. See Official Rules for additional eligibility restrictions, prize description/restrictions/ARV and complete details. Void where prohibited.


"Cielito Lindo" is a traditional Mexican folk song that is played throughout From Prada to Nada. But, it has special meaning to the cast, including Camilla Belle. 

Check out the additional blooper here.


The Art of Making Art

In From Prada to Nada, Wilmer Valderrama’s character, Bruno, is a mural artist in East L.A.. Murals and street Art can be found all over major cities- not just L.A.- and provide an outlet for both the artist and the viewer to examine the questions “¿Que Soy?”,and ¿Qué quiero ser?

This awesome video clip shows the artist’s process in creating murals. Street Art may not always be so planned, but it always inevitably creates some kind of emotional reaction in us. 

If you have photos of cool Street Art, you can post them in the comments. 


Food Favorite: Chef Portillo Recommends…

The rich, family traditions that the Dominguez sisters discover in From Prada to Nada were frequently about gathering around a table to share food and heritage. 

In our continuing Food Favorites series, this week we’re featuring a wonderful recipe from Latina Chef Portillo, recently named Culinary Woman of the Year by the National Latina Business Women’s Association of Los Angeles. 

Inspired by her family, Chef Portillo has become a world class chef, food consultant, spokesperson, and entrepreneur running her own first class catering company.  With her talents and expertise in food, health and topics that affect the entire family, this Latina wonder is making waves in the world of international organic cuisine.  

You can follow her on Twitter @ChefPortillo. 

Share this excellent Ceviche recipe with your own friends and family. 

Chef Portillo’s Festive Ceviche

Ceviche delivers nutrition and flavor by combining raw seafood with a citrus marinade that “cooks” it.  Start with fresh seafood, marinate it, then drain it and apply fresh juice, says Chef Portillo.


2lbs of tilapia

2 lbs of baby shrimp

1 lb of baby octopus

2 cups of fresh lime juice

2 cups of fresh lemon juice

1 cup of fresh orange juice

1 small red onion

4 cucumbers

4 avocados

6 cloves of garlic

1 bunch cilantro

6 Serrano chilies

Cut tilapia into small bite size pieces and add with shrimp and octopus. Mix lime juice, lemon juice and orange juice into a large bowl and add all seafood. Chop into small pieces, red onion, cucumbers, garlic, cilantro and chili. Add to bowl with fresh juice mixture and seafood, mix thoroughly and cover to refrigerate. Chill for 2 hours remove from refrigerator adding chop avocados, season with kosher salt, pepper and garlic salt to taste. Serve with a garnish of avocado and tortilla chip or friend plantain.



Recipe Created By Chef Portillo ©2010 Denise Portillo, Inc.

Tags: FoodFav

Get a From Prada To Nada Poster signed by the cast!

First, follow us on Twitter at @frompradatonada.  Then simply tweet out the message: “I just entered to win a #signedposter of @FromPradaToNada”.

Simple.  Be the envy of your friends with your poster that’s signed by the cast!  Camilla Belle, Alexa Vega, Wilmer Valderrama and more.  Oh my!.

Of course, there are official rules.  Here’s when you can find the legal stuff.

NO PURCHASE NECESSARY.  The entry period for this Sweepstakes begins on or about January 10, 2011 at 12:01 a.m. ET and ends on January 14, 2011 at 11:59 p.m. ET.  Must be legal resident of U.S. 18 or older to enter.  See Official Rules at www.frompradatonada.tumblr.com for additional eligibility restrictions, prize description/restrictions/ARV and complete details.  Void where prohibited.



Camilla Belle talks about her personal experience with this concept.

In this blog, we’ve discussed the journey of self-discovery the characters of FPTN go through in the movie. From having no connection to their Mexican heritage to being thrown into it, discovering who they are is no easy task. Not only do the Dominguez sisters reconnect with their roots and family, but other characters in the movie- such as Wilmer Valderrama’s “Bruno”- explore identity through venues like Street Art. 

Subscribe to our YouTube Channel today to stay up to see other interview clips and fun bloopers, released weekly. 

Tags: QueSoy

FPTN Community: Celebrating New Year’s Eve, Chilean-style

Here’s a submission from our FPTN community member, who can also be found on Twitter @SingerInTheKitchen.

You can share YOUR story by clicking the SHARE! link at the top menu. 


When I was preparing for the New Year’s Eve party, I decided I would arrive with 2 traditional Chilean recipes usually eaten on that evening.

Cola de mono

Cola de Mono, or otherwise known as Monkey’s Tail, is usually consumed at parties and is usually so heavily spiked with pisco (Chilean liquor) or aguaardiente (a grape-distilled spirit) that it would have everyone acting crazy like monkeys. Yes. Well pisco is usually is hard to find outside of Chile so I decided to use rum even though vodka or brandy could be used. I made a veganized version using So Delicious Coconut milk.

This nog is like a spiked coffee beverage similar to Bailey’s but BETTER! It has several spices and lots of love in it.

My grandmother would normally have this prepared by the time we came around the house so it was chilled and ready to be sipped, mind you, sipped! Another recipe she would have prepared is Pan de Pascua, Chilean Christmas Bread.

After 25 years of living in the states, my grandmother started cutting corners and made the bread using cake mixes. I am shocked even to remember that fact because I believe after a certain time WE can all do that. Cooking is hard work especially when it is made from scratch. I actually had to look up several recipes and compare and remember how my grandmother made it. I came up with a veganized version.


Pan de Pascua resembles fruitcake and stollen and makes a perfect accompaniment with the cola de mono.
I was glad to be able to use al natural dried fruits and none of that candied crap you see at the stores. I liked my version and I believe it is a keeper!

I will not be sharing these recipes because I am going to feature them in my cookbook. Yes. I know everyone and their mom is coming out with their own cookbook, but I am hoping to add a little twist and incentive for presenting my cookbook so stay tuned! I WILL need recipe testers.

This is one of my goals for this year. Want to see some more?

    • Finish Lord of the Rings books
    • Learn 5 new arias or more
    • Record a CD
    • Learn conversational German
    • Document the year with one picture a day (365 project)
    • Read God’s word daily
    • Make more jewelry
    • Lose more weight
    • Continue a disciplined workout schedule

These are just some of the things that have been in my mind lately. As I write this, a verse came to mind from the book of Proverbs, 19:21 ”Many are the plans in a person’s heart, but it is the LORD’s purpose that prevails.”

Ultimately, God knows all that will happen and if it is His will these thing will come to pass. Here is to a blessed New Year!


FPTN Food Favorites: Chef Michael Recommends…

In FPTN, food and family are at the center of the Dominguez sisters’ new world. In our ongoing Food Favorites series, we’re pleased to have guest Chef and blogger Chef Michael Flores share a favorite recipe.

Chef Michael provides simple cooking solutions to help families get back to the table and reconnect. Follow Chef Michael on Twitter @CookWithMichael.

You can share your OWN food and family story, recipe, or picture on our blog too! Just click here or click the SHARE! button on our Navigation menu.  



4 quarts canned hominy, drained and rinsed

3 pounds pigs’ feet, well scrubbed and split lengthwise

2 pounds very meaty pork neck bones

1 ½ pounds lean, boneless pork shoulder, in a single piece

6 garlic cloves, minced

4 ancho chiles, stemmed, seeded, deveined

5 guajillo chiles, stemmed, seeded, deveined

1 tablespoon red wine vinegar

1 tablespoon salt

half a head of cabbage, thinly sliced

9 radishes, thinly sliced

1 ½ cups white onion, small dice

1/3 cup dried Mexican oregano leaves

3 large limes cut into wedges

5 serrano chiles, seeded and minced

12 crisp-fried corn tortillas

Measure 7 quarts of water into a large stock pot. And add the pigs’ feet, neck bones, and shoulder along with the garlic and hominy. Bring to a simmer.

In the mean time tear the chiles into flat strips and toast them, a few at a time, on a comal over a medium heat, using a spatula to press them firmly the hot surface until they blister and crackle, then flipping them over and pressing down again. Remove to a bowl, cover with boiling water and the red wine vinegar, weight down with a plate and keep them submerged for 30 minutes. When the 30 minutes are up remove the chiles to the bowl of a blender, and a half cup of the water they were soaking in and purée until smooth. Add to the simmering soup and stir well. Add the salt and let simmer for two hours.

To finish the soup, remove the pigs’ feet and neck bones, and the pork shoulder. When it’s all cool enough to handle remove and discard the cartilage and bones, then chop what remains into 1-inch pieces. Roughly shred all of the meat.

Just before serving taste the soup and re-season with salt if necessary. Add the meat to the pot and let simmer a few minutes to reheat.

Ladle the soup into large bowls and top with a bit of shredded cabbage and sliced radish. Allow each guest to finish up their soup according to their own taste. The tostadas provide a crunch accompaniment to enjoy between spoonfuls of soup.

Recipes Created by Chef Michael H. Flores • ©2005 Mis En Place, LLC

San Antonio, Texas

Tags: FoodFav

We’re pretty sure the characters of Jane Austen’s Sense & Sensibility loved gathering with family and friends for the holidays. Given their love of old fashioned Balls and dancing, it’s to be expected. In the FPTN movie, the Dominguez sisters take the sisterly love and add a Latin twist to the beloved story. 

In honor of Austen’s characters, and their FPTN Latin counterparts- and just in time for the holidays- here’s a link to Latina Magazine’s suggestions for spicing up your holiday drinks and adding a Latin twise. Just click the Title/link above!

Not surprisingly, they’re all perfect for warming up with and sharing con TU familia!