Latin Food


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...(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...(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...(more)


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 the Brazilian diet and is used in fritters, soups, souffles and salads like this. Chayote can have a pleasant crunch when raw or gains a soft, almost creamy texture when cooked. Typically bland in flavor, chayotes can absorb vinaigrettes quite well, making them ideal for cold salads. Did you know that "chuchu" is also a term of endearment in Brazil?...(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 many Latinos. This dish is unusual because of the addition of the peanut butter. Natural peanut butter is best because it has not been sweetened, but ground up peanuts, while a bit more work, can work just fine. The peanut butter imparts the nutty fragrance and a slight taste, but the dish remains savory. As with most mashed potatoes, if you feel like they are not smooth enough, simply mix in some more warm cream or butter until you have the desired consistency....(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 new ingredients like fortified wines and almonds. This is a tomato-based sauce which incorporates the creamy nuts and sweet sherry. Blanching the almonds will make them soft, making them easier to process. This recipe uses chicken thighs, but boneless, skinless chicken breast work just as well. This dish is great served with white rice or creamy mashed potatoes....(more)


Choosing and Working With a Ripe Plantain

Plantains are a well known part of latin food and cuisine. In their unripe phase they are tough, but when they are ready to eat they soften a bit and increase their sugar content. This makes them a great food to leave around the house for a while and a wonderful addition to a number of dishes. Getting and determining what to do with a ripe plantain is a matter of having all the facts, and that is where the following items come into play....(more)

Seasoning With Green Bananas

Green bananas can be referred to as simply green bananas or fig, depending on where you are in the world. They can be used for a number of different dishes in cooking. They are even used to season certain dishes with their unique savory flavor. Sometimes they can be tossed in salads or sauteed. Green bananas can be bought online in bundles by the pound or simply at the grocery store before they ripen. Green bananas are a fun, versatile fruit to play with in creating and seasoning dishes....(more)

Getting to Know the Plantain Banana

In many parts of the world there is no separate classification between a banana and a plantain banana. In Southeast Asia for instance the banana and any fruit considered to be of a banana subfamily is still referred to as a banana there is no word such as a plantain. In many other parts of the world primarily North America, Europe, and the Latin American countries some do not consider the plantain banana a banana at all. Instead they are classified as two separate foods belonging to the family of Musa fruits....(more)

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