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.
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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.
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.
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.
Traditional huevos rancheros with refried black beans and a green salsa.
The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese.
A full-bodied, caramely limeade sweetened with panela.
Medianoches are usually made with "pan suave," a soft, sweet bread. Since it is not widely available, I've substituted it with 6 inch-long challah rolls, which are sweet and soft like the original. About the author: María del Mar Sacasa...
Rompope is an eggnog-like combination of milk, egg, spice, and liquor, served during the holidays in Mexico.
This hybrid dessert combines two of our favorite sweet and creamy treats: rice pudding and flan.
If you're a lover of fried foods, you'll have a deep understanding of the ultimate satisfaction of eating a churro as it emerges out of a burnished gold, bubbling pot of scalding oil. When paired with a silky chocolate dulce de leche dip, they're absolutely irresistible.
Tres leches is typically topped with mounds of whipped cream, but here, a toasted marshmallow cap with bits of bronzed and toasted coconut makes for a just as fitting match.
Tree or no tree, higos en miel were made whenever they were in season. The "figs in honey" were sticky and sweet, their tiny seeds tickling my mouth; I've always thought that sunshine would taste just like one of those translucent orbs.
This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut.
Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying.
This arroz con leche is flavored with orange rind, cinnamon, and (optional but highly recommended!) dark rum; the scent is deep and sultry.
A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar.
Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse.
The cookie is crumbly and tender, and the dulce de leche intense and sticky. Milk might be tempted to have a new favorite cookie.