Latin Food


Tepache: Homemade Pineapple Cider

Tepache is a lightly fermented pineapple drink, similar to a light, low alcohol cider. Hailing from the Mexican state of Jalisco, tepache and other types...(more)

What is a Coquito?

A coquito is an eggnog-like drink typically served with alcohol and is commonly associated with Puerto Rico and Christmas/New Year's holidays....(more)

What are Aguas Frescas?

Some of the most refreshing beverages in Mexico and other Latin American countries are called Aguas Frescas. Quite simply, they are freshly squeezed fruit mixed...(more)


What are tortas?

Tortas are very easy to make and perfect for any time of the year. Mexican torta sandwiches can be filled with ham, cheese, carne asada, refried beans, shredded pork, avocados, you name it. They're filling and delicious. ...(more)

How do you make Ensalada de Nopal or Cactus Salad?

Discover whole new dishes created around the nopal or cactus paddle. This is a refreshing, nutrient-rich salad with nopalitos. ...(more)

Empanada Dough

Empanadas are one of the favorite dishes in Latin and South America. There are regional and family differences in recipes for the popular dish. Empanadas are believed to have originated in Galicia, Spain. There is also an annual Empanada Festival. Look to these questions to for tips about the different types of empanada dough....(more)


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 corn pancakes are often served as appetizers or simply as a quick savory snack. The corn pancakes are usually eaten with fresh cheese and sausage or fried pork skin. This recipe yields small cachapas, or cachapitas, for a sophisticated appetizer or breakfast that is still grounded in tradition....(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 and cow milk. Pasteurized versions of this cheese can be found in many markets throughout the country. The flavor profile of the cheese is milky with a slight salty-sour undertone. The mild cheese is not "rich" in the traditional way, but because of its freshness, it can be creamy too. The texture can range from soft and wet to a drier, slightly firmer cheese. The applications are endless, from eating when freshly made smeared on a piece of toast and even crumbled on top of tacos and omelets. Queso fresco is light, fresh cheese ideal for hot summer months and perfectly paired with grilled meats and vegetables because the subtle cheese provides a good contrast to rich foods.Making a basic queso fresco is easy and...(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 chapulines. ...(more)

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