Latin Food

Snacks

Cachapitas de Jojoto (Corn Pancakes)

Popular among Venezuelans and Colombians, cachapas de jojoto are like big, slightly lumpy corn pancakes. Sold in many snack shops and endless roadside stands, the...(more)

Homemade Queso Fresco

Queso fresco, or "fresh cheese" in Spanish, is a soft Mexican cheese that is traditionally made with raw goat milk or a combination of goat...(more)

What are chapulines?

Chapulines, or grasshoppers, have been eaten throughout the world for centuries as a source of protein. In this article you will learn how to prepare...(more)

Breakfast

What is Machaca?

Machaca is dried beef that has been reconstituted and cooked further to produce tender, shredded beef. The beef is then used in a variety of ways in Mexican and Tex-Mex cuisine, form burritos, tortas and flautas, or simply with eggs....(more)

How do you make huevos rancheros?

Huevos Rancheros, or "rancher's eggs," are also known as Mexican "country-styled" eggs. This meal is typically considered a breakfast dish, but the popular egg dish always finds its way onto brunch menus across America. Like many hearty peasant dishes, huevos rancheros has its origins among the poor ranch hands and farm workers, who would fortify themselves for long work days by eating a meal like huevos rancheros at breakfast time.A basic huevos rancheros consists of four key ingredients: corn tortillas, eggs, beans, and the ranchero sauce. The corn tortillas are usually lightly coated in oil and heated in a skillet until cooked through but still soft and pliable. The beans used are basic refried pinto beans, mashed into a bean paste. The eggs used can either be poached separately or they can be cracked directly into a chunky ranchero sauce as it is cooking. The final element is the ranchero...(more)

Mexican Chorizo Burrito

Mexican Chorizo con Huevos is a traditional breakfast from south of the border of pork or beef sausage spiced with red chile and mixed with eggs. ...(more)

Desserts

Sorvete de Mango (Mango Sorbet)

In a lush landscape like Brazil, mangoes are available practically year round. Locals reap the benefits of this tropical fruit at small boutiques called sorveterias, which sell ice creams, sherbets and sorbets made from the fruits of Brazil. It is only natural to utilize the sweet pulp for smooth, cool treats like this sorbet. Remember that sherbets have cream added, not sorbets. That cream imparts a smoother, creamy texture in sherbets, while sorbets can have more granular ice-like textures. Using an ice cream machine will more evenly chill your sorbet, but also give your finished product a smoother texture. If you do not have an ice cream machine simply place the mango mixture in a freezer safe bowl and allow it to freeze for three hours: it should be hard on the outside but still slushy in the center. Simply beat it with a whisk until smooth and freeze further...(more)

Sufle de Goiabada (Guava Souffle)

In French, the word "souffle" means "puffed," and indeed the iconic dish is a dessert of gravity-defying decadence. Despite its French roots, Brazilians have indulged in the airy soufflé for ages, although it is known as a "Sufle" amongst hungry Brazilians. Brazil is a country bursting with many tropical fruits, and the guava (Goiabada or Guayaba) is king among those. For this dessert, guava jam or a melted guava paste is used to flavor the delicate souffle. Making a souffle is easy, making sure it does not deflate before you are ready to eat it is a little tricky. Using cream of tartar in the whipped egg whites will help to stabilize your eggs, increasing their heat tolerance and volume.This recipe calls for smaller 4-6 ounce ramekins. This will help with serving individual portions, as if one falls, then you still have five more. This dessert can also be made...(more)

Homemade Cajeta, or goat's milk caramel

Cajeta (pronounced cah-heh-tah) is a silky smooth Mexican caramel similar to dulce de leche. The one big difference, and the thing that sets cajeta apart from regular caramel and dulce de leche is the type of milk used. Most traditional caramels use cow's milk, while cajeta is made from goat's milk, or even from half goat's milk and half cow's milk. The milk is cooked for a relatively long time over a moderate heat, with constant stirring, allowing the milk to thicken as the water evaporates while it cooks. The milk is sweetened with sugar and flavored with spices like cinnamon. Some variations use vanilla as a flavoring agent, while some use sherry, or a fortified wine.Start with some goat's milk in a large heavy pot. The mixture will expand a bit and may bubble over in a smaller pot, so give it room to grow and use a large...(more)

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