Latin Food


Chayote Salad (Salada de Xuxu)

Xuxu or chuchu, pronounced shoo-shoo in Brazil, is also known as a chayote. This popular squash grows everywhere in Brazil, making it a staple in...(more)

Molo (Mashed Potatoes with Peanut Butter)

Molo in Ecuador is a traditional accompaniment to Fanesca, or an Easter salt cod and vegetable dish although mashed potatoes are a year-round favorite to...(more)

Almond-Sherry Chicken (Pollo con Salsa de Almendras y Jerez)

It has been said that Peruvians are masters of preparing dishes with nut sauces, like this almond-sherry sauce. With Portuguese and Spanish settlers also came...(more)


Important Caribbean Spices and Herbs

Most people are amazed when they first start cooking Latin food. This style of cuisine is known for its many seasonings that greatly add to the dining experience. Many Caribbean dishes are spicy, but balance the spiciness with flavor and sweetness. You can get all of this flavor with just a few Caribbean spices and herbs. These are the basics of any Latin cuisine chef....(more)

Spicy Adobo Chicken and Rice

Adobo seasoning is popular in Latin countries and is often used to season meat. Adobo is also used as a dry rub for poultry and fish, as well. Adobo seasoning is easy to make and can give a bit of Latin flair to any dish. Follow this simple adobo seasoning recipe for chicken and rice if you want to give your family a delicious dinner that will leave them wanting more....(more)

Traditional Spices Used in Mexican Rice Dish Recipes

From seasoning brought by European settlers to those that date back to the Mayans and Aztecs, there are many spices that flavor traditional Mexican rice dishes. In modern Mexico, traditional rice recipes vary from region to region, such as the yellow rice of the Yucatan and the red rice of northern Mexico....(more)


Red Onion Escabeche

While escabeche is usually associated with a dish of fish, chicken, pork or rabbit that is cooked in a vinegar-like sauce, this article deals with red onion escabeche, which is basically pickled onions. Red onion escabeche, or Yucatecan-styled pickled onions are insanely popular right now because of the emergence of Latin cuisines like Peruvian, Brazilian and of course Mexican food. The red onions soak up the cumin and dried Mexican oregano and is served with fresh seafood in Yucatecan cuisine. In America, we commonly eat them with cochinita pibil and on tacos. But why stop there? Red onion escabeche can be used to top off a variety of dishes, like enchiladas, carne asada, quesadillas and more.Blanching the onions first may cut the bite, but it will also make them pliable. Boiling them for too long will diminish their color, so take care to keep the boil to a couple minutes....(more)

Pebre de Cilantro

Pebre is to Chileans what chimichurri is to Argentineans and what pico de gallo salsa is to Mexicans. This article outlines an easy recipe for you to add to your sauce/condiment repertoire. Pebre from the country of Chile can be found on the dining tables of Chileans around the globe. This herb-based sauce is similar to chimichurri except that it is made with plenty of fresh cilantro instead of parsley. While fresh cilantro may be the main ingredient, pebre sauces have a flavor profile of pungent garlic and spicy peppers. Different recipes can contain parsley, coriander and even oregano. Also, pebre sauces tend to be made with spicy aji peppers, though here again, other spicy peppers can be substituted, most notably jalapenos and habaneros. Tomatoes are also sometimes used for making pebre sauces, thought this recipe does not.For this recipe you will employ the technique known as "creaming" for making...(more)

Grilled Tomatillo Guacamole

Tomatillo, or "little tomato" in Spanish, is only related to the tomato by being in the nightshade family of flowering plants, but tomatillos are more closely related to ground-berries and Cape gooseberries. With that in mind, tomatillos like Cape gooseberries and Chinese lantern berries, have a paper-like husk which the berry grows into. The husk is easily removed and the fruit should then be washed to remove the slightly sticky sap coating the fruit. The great thing about tomatillos is that they are available year-round but their peak season runs from May through October.Tomatillos range in color and flavor, from the still-ripening reds and purples which are sweeter and are often used like fruits in desserts, jams and preserves. Then the ripened green, and often yellow, tomatillos loose a little sweetness and become tart, tangy and even a bit sour. Like tomatoes, they can be eaten raw and cooked. Tomatillos...(more)

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