<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Poke on Pics and Cakes</title><link>https://picsandcakes.com/blog/en/tags/poke/</link><description>Recent content in Poke on Pics and Cakes</description><image><title>Pics and Cakes</title><url>https://picsandcakes.com/og-image.png</url><link>https://picsandcakes.com/og-image.png</link></image><generator>Hugo -- 0.146.0</generator><language>en</language><lastBuildDate>Tue, 29 Sep 2020 20:49:29 +0000</lastBuildDate><atom:link href="https://picsandcakes.com/blog/en/tags/poke/index.xml" rel="self" type="application/rss+xml"/><item><title>Tuna and Avocado Poke with Mango Huancaína</title><link>https://picsandcakes.com/blog/en/posts/2020-09-29-poke-de-atun-y-aguacate-con-huancaina-de-mango/</link><pubDate>Tue, 29 Sep 2020 20:49:29 +0000</pubDate><guid>https://picsandcakes.com/blog/en/posts/2020-09-29-poke-de-atun-y-aguacate-con-huancaina-de-mango/</guid><description>&lt;p>I made this recipe following the exact steps from Kitchen Club, and honestly, if the ingredients promised to be a flavor bomb, the result was even better than expected. So many flavors that combined perfectly. If anything, the little fried egg would be a dispensable element, but the sauce was delicious and made all the tasters go back for seconds. Presentation-wise it didn't turn out anywhere near as spectacular as the original recipe, but the flavor was up to par.&lt;/p></description></item></channel></rss>