“La Comida del Mundo

Hispano”
By Shannon Brewer
March 26, 2010
4th/ Bivens/Spanish 1
Empanadas
“Meat Pie”
Comido en el almuerzo o la cena

 Ingredients
 Pastry
 All-purpose flour -- 3 cups
 Baking powder -- 1 tablespoon
 Salt -- 1 teaspoon
 Lard, shortening or oil -- 1/4 cup
 Milk, water or broth -- 1/2 to 3/4 cup, as needed
 Pino Filling
 Oil -- 2-3 tablespoons
 Onion, minced -- 1
 Garlic, minced -- 2-3 cloves
 Ground beef -- 1 pound
 Paprika -- 1 tablespoon
 Cuminseed -- 1 teaspoon
 Oregano -- 1 teaspoon
 Water or stock -- 1 cup
 Raisins (optional) -- 1/2 cup
 Black or green olives (optional), pitted and chopped --
1/4 cup
 Flour -- 1 tablespoon
Empanadas
 Empanadas probably
originated in Galicia in
the northwest corner of
Spain.
 Empanadas are a
common food in Spain
and serve a large cultural
importance as they were
introduced by Spanish
settlers.
Carne Asada
“Grilled Meat”
Comido en el almuerzo o la cena

Ingredients
 Flank or skirt steak -- 2
to 3 pounds
 Onions, thinly sliced -- 1
to 2
 Oranges, juice only -- 2
to 3
 Salt and pepper -- to
season
 Oil -- 1/4 cup
Carne Asada
 It is enjoyed throughout
Central America, but is
particularly popular in
Mexico.
 It originated in Mexico.
 The Carne Asada is
important in the Mexican
culture as it is served at
celebrations or simply at
home.
Pastel de choclo
“Corn Pie”
Comido en el almuerzo o la cena

 Oil -- 2-3 tablespoons

 Onion, finely chopped -- 1
 Garlic, minced -- 2-3 cloves
 Ground beef -- 1 pound
 Paprika -- 1 tablespoon
 Cuminseed -- 1 teaspoon
 Oregano -- 1 teaspoon
 Water or stock -- 1 cup
 Flour -- 1 tablespoon
 Fresh or frozen corn -- 1 pound
 Cornmeal -- 1/4 cup
 Cornstarch -- 1-2 tablespoons
 Milk -- as needed
 Sugar -- 1 tablespoon
 Salt and pepper -- to taste
 Butter -- 1 tablespoon
 Sugar -- 2-3 tablespoons
Pastel de Choclo
 Pastel de choclo in one form
or another is popular
throughout South America.
It is especially popular in
Chile, where it is often made
with both beef and chicken.
 It originated in Chile.
 It is important in their
culture as it is a simple
cuisine that everyone can
partake in eating.
Pabellón Criollo
No English translation
Comido en el almuerzo o la cena

 Ingredients
 Oil -- 1/4 cup
 Beef sirloin or flank steak -- 2 pounds
 Onion, chopped -- 1
 Salt -- 2 teaspoons
 Pepper -- 1 teaspoon
 Water -- to cover
 Onion, finely chopped -- 1
 Red bell pepper, finely chopped -- 1
 Garlic, minced -- 3-4 cloves
 Tomatoes, peeled, seeded and chopped -- 2-3
cups
 Salt and pepper -- to taste
 Cooked black beans -- 1 recipe
 Cooked white rice -- 4 cups
 Fried plantains -- 1 recipe
Pabellón Criollo
 Originated in Venezuela
 Its cultural importance is
that it is often thought of
as being the national dish
of Venezuela.
Huevos Rancheros
No English translation but they are ranch style eggs
Comer para el desayuno

 Ingredients
 Oil -- 2 tablespoons
 Onion, minced -- 1/4
 Garlic, minced -- 1-2 cloves
 Serrano or arbol chile
peppers, minced -- 1-2
 Tomatoes, chopped -- 1 cup
 Salt and pepper -- to taste
 Eggs -- 4
 Corn tortillas -- 4 each
Huevos Rancheros
 Huevos Rancheros
originated in Mexico.

 Important in the culture

of Mexico as it is a
common breakfast food
enjoyed by many on a
regular basis.
Perico Venezuelan
“parakeet”
Comer para el desayuno

 Ingredients
 Oil -- 2 tablespoons
 Onion, finely chopped -- 1
 Bell pepper (red, green or
yellow), finely chopped -- 1
 Garlic, minced -- 2 cloves
 Tomatoes, seeded and
chopped -- 2
 Eggs, lightly beaten -- 6
 Salt and pepper -- to taste
Perico Venezuelan
 Originated in Venezuela.

 Is important in the
Venezuelan culture as it
is a common breakfast
food enjoyed by many.
Arroz con Pollo
“Chicken with rice”
Comido en el almuerzo o la cena

 Ingredients
 Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
 Lemon or lime, juice only -- 1
 Garlic, minced -- 3 to 5 cloves
 Salt and pepper -- to season
 Olive oil -- 3 tablespoons
 Onion, chopped -- 1
 Green or red bell pepper, chopped --1
 Garlic, minced -- 3 to 5 cloves
 Ham (optional), chopped -- 1 cup
 Rice -- 3 cups
 Tomato, seeded and chopped -- 1 cup
 Chicken stock or water -- 3 1/2 cups
 Green olives -- 10 to 15
 Peas -- 1 cup
 Oregano -- 2 teaspoons
 Salt and pepper -- to taste
 Cilantro chopped -- 1/2 bunch
Arroz con Pollo
 Originated in Puerto Rico
but has origins in Spain
as well.
 Culturally important
because it is a common
dish for families to enjoy
together.
Pupusas
No English translation but is a stuffed flat bread
Comido en el almuerzo o la cena

 Ingredients
 Masa harina -- 2 cups
 Warm water -- 1 cup
 Filling (see variations) --
1 cup
Pupusa
 The pupusa originated in El
Salvador, but it is also
popular in neighboring
Honduras.
 The pupusa is very
important in the culture of
El Salvador. It is commonly
served and there are many
local folklore tales about the
dish. They often tell of
diverse origins or effects of
pupusas on people.
Llapingachos
No English translation but are potato-cheese patties
Comido en el almuerzo o la cena

 Ingredients
 Russet potatoes, peeled -- 2 pounds
 White cheese, shredded -- 1 cup
 Scallions, chopped finely -- 6
 Salt -- to taste
 Achiote powder (see notes) -- 2
teaspoons
 Oil -- 1/4 cup
 Salsa de Maní (Peanut Sauce)
 Milk -- 1 1/2 cups
 Onion, thinly sliced -- 1/4 cup
 Natural peanut butter -- 1/3 cup
 Salt -- to taste
Llapingachos

 Originated around the

highland areas of
Ecuador.
 They are very important
in the culture of Ecuador
because they are an
extremely important part
of their normal cuisine.
Alfajores
comido de postre
 Cornstarch -- 1 cup
 Flour -- 1 cup
 Baking powder -- 1
teaspoon
 Unsalted butter -- 12
tablespoons (1 1/2 sticks)
 Sugar -- 3/4 cup
 Egg yolks -- 2
 Dulce de leche -- 1 cup
Alfajores
 Alfajores have origins in
Espana.
 They are popular in
South America.
 They are culturally
important because they
are commonly ate at
gatherings.