Latin Food


Culinary Culture: A List of Traditional Mexican Food Main Courses

Mexico boasts a strong culinary history with rich foods grown from the earth. People around the world enjoy hearty meals filled with ingredients such as...(more)

Discovering Caribbean Cuisine with Cynthia Nelson

Cynthia Nelson was born and raised in Guyana. Guyana is the only English speaking country in South America. Nelson is a food aficionado who embraces...(more)

Awesomely-delicious Food Items to Purchase at Mexican Food Markets

Visit a Mexican food market to unlock a world of flavor. Although Americanized Mexican food products attempt to approximate the flavors and textures of Mexican...(more)

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 ways in Mexican and Tex-Mex cuisine, form burritos, tortas and flautas, or simply with eggs....(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)

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)


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 of fermented beverages have been drunk throughout Mexico, and the world, for centuries. Tepache means a "drink made from corn" in the nahuatl dialect, when it was originally made with corn. The drink is now made from the flesh and rind of the pineapple. The fermenting pineapple is seasoned with spices like cinnamon and cloves, and sweetened with piloncillo or brown sugar. The many variations also include ingredients such as peppercorns, all spice, edible flowers, and orange peels.Luckily, tepache has made its way north to many parts of America with large concentrated populations of Mexicans and Mexican-Americans. While it might still be a challenge to find some tepache, even in cities with large Latino communities like Los Angeles, Chicago, and Dallas, if you are familiar...(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 with water and sugar. ...(more)

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