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Entries tagged with 'latin cuisine'

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

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

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

Champurrado (Mexican Chocolate Atole)

Serious Eats María del Mar Sacasa 6 comments

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

Enfrijoladas (Corn Tortillas in Black Bean Sauce)

Serious Eats María del Mar Sacasa Post a comment

This Mexican classic features corn tortillas smothered in a velvety bean sauce, topped with crumbled cheese and onions. More

Salpicón (Nicaraguan Minced Meat)

Serious Eats María del Mar Sacasa Post a comment

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. More

Peruvian Style Grilled Chicken With Green Sauce

Serious Eats J. Kenji López-Alt 33 comments

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. More

Churros de Queso (Cheese Churros)

Serious Eats María del Mar Sacasa 4 comments

These index finger-sized pastries are rolled and filled with firm, salty, white cheese that oozes as the churros fry. More

Colombian-style Beans and Rice

Serious Eats J. Kenji López-Alt 2 comments

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. More

Lobster Ceviche

Serious Eats J. Kenji López-Alt 1 comment

A quick and easy lobster ceviche. The ultimate refreshing summer appetizer. More

Cuban Picadillo

Serious Eats María del Mar Sacasa 4 comments

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. More

Fried Papas Criollas (Colombian-style Creamy Fried Potatoes)

Serious Eats J. Kenji López-Alt Post a comment

Fried creamy yellow potatoes with a fresh and hot ají are one of my wife's favorite appetizers, and incredibly simple to make. More

Arroz Con Coco (Colombian Coconut Rice)

Serious Eats J. Kenji López-Alt 4 comments

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. More

Arroz Aguado (Nicaraguan Chicken and Rice Stew)

Serious Eats María del Mar Sacasa 1 comment

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. More

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