This Colombian take on a cottage pie is flavored with tomatoes and onions and topped with creamy mashed yuca.
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A rich and hearty four ingredient Colombian soup made with fried plantains flavored with onions and cilantro.
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.
Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa.
Fried yuca is like the crispier, creamier version of french fries. Ours is served with a sweet, hot, and tangy mayo for dipping.
This Mexican classic features corn tortillas smothered in a velvety bean sauce, topped with crumbled cheese and onions.
Salpicón is a traditional dish in Nicaragua, simply made by simmering cubes of lean beef in water with onions, green bell peppers, garlic, salt, and black peppercorns. Once cooked through, the vegetables are tossed out with the broth and the beef is finely chopped with fresh onions and bell peppers, then finished off with a squeeze of lime juice. It's a rather healthy dish, especially when compared to many of our other national favorites that just love being submerged in sizzling lard or oil.
This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers.
These index finger-sized pastries are rolled and filled with firm, salty, white cheese that oozes as the churros fry.
At its core, a meal of frijoles needs nothing more than cooked seasoned red beans and rice, but from there it can grow in many directions. The greatest bean dinner is a fast-worthy plate called the bandeja paisa, and it reminds me of a full British breakfast in its makeup and extensive application of fried foods. Beans, rice, arepas, fried green or black plantains, avocado, a thin slice of grilled steak, deep fried pork rinds (known as chicharrones), a chorizo or two, a side of ají to sauce everything up, and a fried egg to top it off.
A quick and easy lobster ceviche. The ultimate refreshing summer appetizer.
Picadillo is a Cuban-style hash made with ground pork, ground beef, or both. Layers of flavor in this traditional dish come in the shape of olives, capers, and raisins.
Fried creamy yellow potatoes with a fresh and hot ají are one of my wife's favorite appetizers, and incredibly simple to make.
At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it's a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.
Arroz con pollo finds its way into nearly every Central and South American country in some form or another. The Nicaraguan version is more soupy and stew-like than the fluffier versions you may be used to, but no less delicious.