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Entries tagged with 'latin american'

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams 8 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 4 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Tamales de Queso (Cheese Tamales) From 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams 7 comments

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar. More

Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 2 comments

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar. More

How to Make Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Masa

Lauren Rothman 14 comments

Salvadoran pupusas are a stellar corn flour-pancake that's griddled and stuffed with delicious fillings, like shredded cheese and braised meats. Our recipe features a layer each of simple refried beans and melty Oaxacan cheese, topped with a simple cabbage, carrot, and onion slaw. More

Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) with Cabbage Slaw

Serious Eats Lauren Rothman 7 comments

Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw. More

How to Make Sopes (Savory Mexican Corn Cakes) With Masa

Lauren Rothman 6 comments

One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings. More

Potato-Chorizo Sopes With Avocado Crema

Serious Eats Lauren Rothman Post a comment

One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings. More

From the Archives: Peruvian-Style Grilled Chicken With Green Sauce

J. Kenji López-Alt 3 comments

This Peruvian-style grilled chicken starts with butterflied chicken with a vinegar and spice rub that's slowly grilled over coals. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers. More

Perfect Refried Beans

Serious Eats Daniel Gritzer 13 comments

Refried beans are like the mashed potatoes of Mexican and Tex-Mex cooking: they're a versatile, addictive, and delicious side dish. While a relatively simple dish, this master recipe allows you to choose exactly how you want to make them, whether chunky or smooth, cooked with pork fat or vegetable oil, or made with pinto or black beans. More

Meet the Tiny Lunch Counter Tucked in a Midtown Loading Dock

New York Craig Cavallo 7 comments

I found El Sabroso after helping a friend move things into a Midtown showroom. We took turns bringing boxes into the freight entrance of 265 37th Street. In the loading dock, where there should have been freight elevators, there was a lunch counter instead, with six stools, one table, and a glossy red menu with the words "El Sabroso Restaurant" at the top. More

Sabrosura Serves The Bronx's Best Fried Rice

New York Chris E. Crowley 2 comments

There is an exemplary fried rice called chaulafan to be found in Mott Haven at the Ecuadorian restaurant Luchos Barrios, but to my taste the best fried rice in the Bronx is farther north. It is at Sabrosura, the Parkchester staple billed by its owners as an "American-Born Chinese Dominican Eatery." More

Skip the Pupusas, Go for the Chicharrones at La Cabana Salvadorena 2

New York Chris E. Crowley 1 comment

Skip the pupusas and go straight for fried yuca with some of the best chicharrones we've had in the Bronx. More

Go for the Ecuadorian Fried Rice at Lucho Barrios in the Bronx

New York Chris E. Crowley Post a comment

Just a couple quiet blocks from the bustling Hub, Lucho Barrios is—despite the drawn shades and a building that calls to mind a gentleman's club—bright and welcoming. The Ecuadorian food is a mixed bag, but stick to the fried rice and you'll do fine. More

A Must-Eat Arepa in Bushwick

New York Niki Achitoff-Gray 1 comment

With plate glass windows and no liquor license to speak of, Arepera Guacuco seems to occupy an in-between space in the Bushwick restaurant scene, neither precursor to nor byproduct of the neighborhood's gentrification. It's a category unto itself, a cheerful space decorated with Venezuelan chachkies that has earned a loyal local following on the merit of its small, traditional menu of affordable, exceedingly well-executed arepas. More

From the Archives: Nicaraguan Chicken and Rice

J. Kenji López-Alt 3 comments

Arroz con pollo—Latin American chicken and rice comes in dozens of variations, all stemming from the original Spanish version. In her Nicaraguan version, María del Mar Sacasa flavors hers with carrots, garlic, onions, and piquillo peppers, along with smoky sausage and ham. Pimento-stuffed olives and capers add vinegary bite, while ketchup and tomato paste give the long-grained rice its characteristic reddish hue. More

Latin American Cuisine: Huevos Rancheros

Latin Cuisine J. Kenji López-Alt 4 comments

Let's call it the Huevos Rancheros Maxim: the closer you are to Mexico, the more likely it is that you'll be having said huevos for breakfast. This poses a problem when you start heading back north or east again and you've already acquired a taste for them. In my case, the solution is to just start cooking them for myself. More

Huevos Rancheros

Serious Eats J. Kenji López-Alt 1 comment

Traditional huevos rancheros with refried black beans and a green salsa. More

Venezuelan Arepas at El Aripo Café

New York Ida Yu 2 comments

El Aripo Café is a tiny (read: 12 seats), nondescript arepa joint cranking out satisfying arepas with traditional flavors. They're all made from dense corn dough patties that remain moist on the inside but pick up a toasty golden crust outside after being griddled. And unlike some other arepas we've tried in the past, the corn dough bears a faint but unmistakable flavor of corn, an ideal flavor backdrop for all of the fillings. More

Mexican Street Corn (Elotes)

Serious Eats J. Kenji López-Alt 30 comments

The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese. More

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