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Entries tagged with 'Latin American cuisine'

Cuban Fritas (Seasoned Cheeseburgers with Shoestring Potatoes and Spicy Sauce)

Serious Eats J. Kenji López-Alt 1 comment

The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are the hallmark of a traditional frita remain the same. More

Maduros with Mint Mojo (Fried Ripe Plantains with Garlic and Mint Sauce)

Serious Eats J. Kenji López-Alt Post a comment

Ripe plantains are slow-fried in oil until deeply caramelized and sweet. They get served with an herbal mint and parsley mojo sauce that brings a bright, acidic element to the sweet-and-savory snack. More

Latin American Cuisine: Roasted Ripe Plantains with Cream and Sugar

Latin Cuisine J. Kenji López-Alt 6 comments

Four ingredients—a ripe plantain, heavy cream, sugar, and cinnamon—get roasted together until the sugar is lightly caramelized and the cream has soaked into the plantain, turning its texture rich and custard-like, almost like a plantain pudding. It takes all of three minutes to throw together (five if you're really terrible at peeling plantains), plus a short stay in the oven, and you've got a crave-worthy dessert hot and ready to go. More

Roasted Sweet Plantains with Cream and Cinnamon

Serious Eats J. Kenji López-Alt 2 comments

My aunt-in-law introduced me to this ultra-simple dessert of roasted sweet plantains enriched with a touch of cream and a sprinkle of cinnamon and sugar. As it roasts, it turns custardy soft, taking on an almost pudding-like texture. More

Latin American Cuisine: Colombian-style Cottage Pie

Latin Cuisine J. Kenji López-Alt 2 comments

I want to say right off the bat that I had very little to do with this week's recipe other than eating it, loving it, and curating it. It was sitting there, hot on the table after a particularly long day at work. My wife doesn't always cook, but when she does, she does it right. My first thoughts when I saw it were oooh, shepherd's pie. There's not enough shepherd's pie in my life. I was wrong on several counts. First off, it's not shepherd's pie, as there's no sheep in it. Cattleman's pie is perhaps more like it. Secondly—and this only became clear after I started eating—That stuff that looks like potato on top? It ain't potato. More

Colombian-style Cottage Pie

Serious Eats J. Kenji López-Alt 1 comment

This Colombian take on a cottage pie is flavored with tomatoes and onions and topped with creamy mashed yuca. More

Latin American Cuisine: Sopa de Platano (Colombian Plantain Soup)

Latin Cuisine J. Kenji López-Alt Post a comment

It happens on occasion that I'll come home to a hot meal cooked by my wife, and it's usually something incredibly delicious and simple that I'd never think to make on my own. Last week it was sopa de platano—Colombian plantain soup.

If you don't count salt and oil, the recipe's only got four ingredients. My wife sometimes even leaves out the onions. As the starchy plantains simmer away, they break down, thickening the soup into a rich, rib-sticking, nearly porridge-like consistency, but without the heaviness of a grain or meat-based stew. It's good stuff for a chilly November night.

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Colombian Plantain Soup (Sopa de Platano)

Serious Eats J. Kenji López-Alt 2 comments

A rich and hearty four ingredient Colombian soup made with fried plantains flavored with onions and cilantro. More

Latin American Cuisine: Huevos Rancheros (Mexican Fried Eggs with Spicy Tomato Sauce)

Latin Cuisine María del Mar Sacasa 6 comments

Huevos rancheros—ranch-style eggs—are one of Mexico's most instantly recognizable breakfast dishes: fried eggs topped with a thick layer of spicy tomato sauce. More

Basic Huevos Rancheros

Serious Eats María del Mar Sacasa 6 comments

Huevos rancheros—ranch-style eggs—are one of Mexico's most instantly recognizable breakfast dishes: a pair of fried eggs topped with a thick layer of spicy tomato sauce. It sounds rather simple, and it is. However, as with all recipes made with only a handful of ingredients, the treatment of each one is important. More

[MOVED TO MAIN] Latin American Cuisine: Champurrado (Mexican Chocolate Atole)

Sweets María del Mar Sacasa Post a comment

Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa. More

Latin American Cuisine: Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce)

Latin Cuisine J. Kenji López-Alt 1 comment

Papas chorreadas start with potatoes simply boiled in salted water, but then get doused in a sauce made with hogao thickened with heavy cream and curds of just-starting-to-melt cheese. Carbs smothered in cheese and tomatoes? Think of it as a strange Colombian cousin to pizza or pasta in pink sauce. More

Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce)

Serious Eats J. Kenji López-Alt 2 comments

A traditional dish from the mountainous region near Bogotá, boiled potatoes are covered in a creamy, cheesy, tomato and onion-based hogao. More

Sopa de Albóndigas de Pollo (Chicken Meatball Soup)

Serious Eats María del Mar Sacasa Post a comment

Forget chicken noodle soup, and matzoh for that matter. This Latin American soup has corn masa-based chicken meatballs spiked with culantro and mint. Once you go Latin... More

Latin American Cuisine: How To Make Fried Yuca

Latin Cuisine J. Kenji López-Alt 8 comments

The crispier, creamier cousin to french fried potatoes, yuca frita is a side dish and snack food found all over Latin America. In Cuba, it's served with a garlicky mojo sauce (or if you're at a Cuban restaurant in New York, more likely a cilantro sauce, originating from Victor's Cafe). In Colombia, you'll find them with a loose guacamole-like ají de aguacate, or in the snack aisle next to the potato chips. Head over to Peru, and it's a creamy cheese and chili sauce. More

Fried Yuca with Spicy Mayo

Serious Eats J. Kenji López-Alt 2 comments

Fried yuca is like the crispier, creamier version of french fries. Ours is served with a sweet, hot, and tangy mayo for dipping. More

Frijoles Molidos (Refried Beans)

Serious Eats María del Mar Sacasa 6 comments

Deeply flavored and rich, these refried beans are cooked slowly and with care. The results are a big step up from those bland restaurant versions. More

Latin American Cuisine: Frijoles Molidos (Refried Beans)

Latin Cuisine María del Mar Sacasa 3 comments

Deeply flavored and rich, these refried beans are cooked slowly and with care. The results are a big step up from those bland restaurant versions. More

Colombian-style Barbecued Beef Ribs

Serious Eats J. Kenji López-Alt 1 comment

The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had. More

The Food Lab: Peruvian-Style Whole Grilled Chicken

Latin Cuisine J. Kenji López-Alt 18 comments

When it comes to Peruvian roast chicken—I'm talking the kind served at places like the Pio Pio mini chain—it's all about that green sauce, right? I mean, sure, the tender chicken, kissed with the smoke of a live fire and a hint of spices and garlic is pretty damn good on its own, but it's that green sauce—spicy, tangy, and cooling—that keeps us coming back for more, right? Here's how to make'em both. More

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