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Beginners

Latin Caribbean cuisine is simple food, fun to eat, and easy to prepare. If you’re
new this type of cooking and aren’t sure where to start, here are my suggestions.
How to Make Sofrito
Step 1. How to make sofrito, a versatile, aromatic puree of tomatoes, peppers,
cilantro, onions, and garlic. It's the secret ingredient in many Latin Caribbean
dishes.

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Turkish Food Recipes Meals Recipes Italian Dishes Cookies Recipes Asian Recipes
Cuban Sandwich
A Cuban Sandwich, sometimes called a cubano, is a Latin variation on a grilled
ham and cheese sandwich. This undeniably delicious sandwich is grilled and made
with ham, pork, Swiss cheese, pickles, mustard and Cuban bread.
Sofrito
Sofrito is a seasoned tomato-based sauce used as a foundation in Latin Caribbean
cooking.
Adobo Dry Rub
Adobo dry rub is used to season meat, poultry and fish. You can make this recipe
your own by adjusting the ingredients based on what you like. This recipe is the
combination that my family and I like.
Simple White Rice - Arroz Blanco
Rice is a staple food in the Caribbean and Latin Cooking. When you are looking for
a rice dish that won't overshadow your other dishes, a simple plain white rice is
acceptable.
Rum Soaked Tropical Fruit Salad
This tropical fruit salad is perfect for beginners. The preparation is easy and the
dish is versatile. Also, you can make it without the rum.
Tostones
Plantains are a staple in the Latin Caribbean diet. They are prepared many
different ways, but tostones is the quickest and easiest. It’s a perfect recipe for
beginners. You can serve tostones as a side dish or as a snack with garlic dip.

Sofrito is the secret ingredient in many Latin Caribbean dishes and it's so easy to
make. It's a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and
garlic. You may use a food processor or blender for desired reults. This recipe
makes about 1 quart of sofrito.

Ingredients

• 2 medium green peppers, seeds removed
• 1 red sweet pepper, seeds removed
• 2 large tomatoes
• 2 medium onions, peeled
• 1 head of garlic, peeled
• 1 bunch cilantro leaves
• 1/2 bunch parsley leaves

Peel garlic and chop ingredients into sizes that are small enough to fit into a food
processor or blender.
Blend together all ingredients well.

For immediate use, store in a glass container. Plastic containers are not ideal
because plastic will absorb the odor of garlic and onions.

Adobo dry rub is used to season meat, poultry and fish. You can customize the
recipe by adjusting the ingredients based on the spices you prefer.

Prep Time: 5 minutes

Cook Time: 0 minutes
Ingredients:

• 6 Tablespoons Salt
• 6 Tablespoons Granulated Garlic
• 4 Tablespoons Oregano
• 2 Tablespoons Black Pepper
• 2 Tablespoons Turmeric
• 2 Tablespoons Onion Powder

Preparation:
Mix ingredients together and store in an airtight container for up to 6 months.

Serves: Makes between 1 1/4 and 1 1/2 cups of seasoning

Rice is a staple food on the Latin Caribbean islands. When you are looking for a
rice dish that won't overshadow your other dishes, a simple plain white rice is
acceptable and it's really simple to make.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 2 cups water
• 1 cup long grain rice
• pinch of salt to taste

Preparation:
1. Bring the two cups of water to boil in a sauce pan.

2. Add the rice and salt.

3. Allow to boil for about 1 minute. Stir once to prevent sticking.

4. Cover the sauce pan with an appropriate fitting lid that does not have an
exhaust hole.

5. Reduce heat to low and allow to simmer for about 30 minutes.
Tip: Do not lift the cover until the time is up. The trapped steam cooks the rice. If
you let it escape, your rice will not cook properly.

Serves: 4 half-cup portions.

Plantains are a staple in the Latin Caribbean diet. They are prepared many
different ways, but tostones is the quickest and easiest. It’s a perfect recipe for
beginners. You can serve the tostones immediately while they’re warm as a side
dish or as a snack with garlic dip.

Prep Time: 05 minutes

Cook Time: 06 minutes

Ingredients:

• 2 green plantains
• Oil for frying
• Salt

Preparation:
1. Heat the oil to 375 degrees.
2. While the oil is heating up, peel the green plantains and then cut them into
3/4 inch slices.
3. Fry the slices in the hot oil for 3 minutes. They should be a light golden
color and semi-soft.
4. Remove the plantain slices with a slotted spoon and drain on paper towels.

Tip: Maintain the oil’s temperature.

5. When the plantain slices are cool enough to handle (about 1 minute),
smash them into flat rounds.
6. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden
brown.
7. Remove the tostones with a slotted spoon and drain on paper towels. Salt
to taste.

Serves: 3-4 people.

Bacon Avocado and Cheese Omelets with Tomato Salsa
Servings: 2

Change to Servings
Recipe by Melissa's Chef Andrew Faulkner
Ingredients

2/3 cup Roma Tomatoes finely chopped seeded
2 tablespoons Red onion finely chopped

Pickled Jalapenos or Fresh Jalapeno Chile to taste seeded or
minced
Note: When handling chiles use rubber gloves
2 tablespoons Cilantro minced
1 tablespoon Organic Limes or Lemon Juice

Omelet
4 large Eggs
2 tablespoons Water
1 tablespoon Unsalted Butter
3 slices Lean Bacon cooked and crumbled
1 small Organic Avocado peeled and chopped in half-inch cubes
1/2 cup Soy Shreds (about 2 ounces)

Preparation
In a small bowl stir together the tomato, the onion, the jalapeno, the coriander,
the lime juice, and salt and pepper to taste until the salsa is combined well. In a
bowl, whisk together the eggs, the water, and salt and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over
moderately high heat until the foam subsides, pour in half the egg mixture, tilting
the skillet to spread the egg mixture evenly over the bottom, and cook it for 1
minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half
the avocado, and half the Soy Cheese and cook the Omelet for 1 minute or until it
is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm.
Make another omelet in the same manner with the remaining butter, egg mixture,
bacon, avocado, and Soy Cheese and serve the omelets with the salsa.
Basic Tomatillo Sauce (for filling mixes and topping sauce)

Servings: 3 1/2 cups
Change to Servings

Ingredients

1 pound Tomatillo husked washed and cut into quarters
3 large Anaheim Chile stemmed seeded and roughly diced
1/2 cup Cold Water
1/2 medium Onion cut in half
2 bunches Cilantro stems and leaves
2 teaspoons Salt

Preparation
In a blender, place tomatillos, Anaheim chiles and water.
Purée until just chunky.
Add remaining ingredients and purée about 2 minutes more, or until no large chunks remain.
At this point you have a salsa that keeps in the refrigerator for about 3 days. To it you can add shredde
make fillings and use some of the remaining sauce for slathering on the tamales when serving. The bro
cooking the chicken or pork to the shredding stage is saved for use as the liquid in the dough for added

Blackeyed Pea Salsa
Servings: 4

Change to Servings

Ingredients

1 cup White Rice cooked
2 cups Water
2 tubs Blackeyed Peas drained
10 ounces Organic Tomatoes diced
Chile Peppers (green) finely diced to taste

Preparation
In a large sauce pan, combine cooked rice, blackeyed peas, tomatoes and chiles. Stir the m
medium heat until it is heated through. Serve with chips and crackers.

Chayote Slaw

Servings: 2 -4
Change to Servings

An Original Recipe by Meli

Ingredients

1 tablespoon Olive Oil

2 cups Chayote Squash peeled sliced and
into thin strips
2 tablespoons Sherry Wine Vinegar
6 tablespoons Extra Virgin Olive Oil
1 teaspoon Cilantro chopped
1/2 cup Fire Roasted Sweet Red Bell Peppers
1 South African Baby Pineapples chop

Latin Spice Mix
2 tablespoons Cumin Seed
1 1/2 tablespoons Whole Black Peppercorn
2 teaspoons Coriander Seeds
1 tablespoon Sugar
3/4 teaspoon My Grinders Coarse Sea Salt
Preparation
Heat 1 tablespoon of olive oil in a sauté pan over medium
heat. Add Chayote and sauté just until crisp, about 1 to 2
minutes. Remove from pan and allow to cool completely.
Combine Sherry Wine Vinegar and Latin Spice Mix in medi
bowl. Gradually whisk in the olive oil. Mix in fresh cilantro
Season vinaigrette to taste with salt and pepper. Drain an
chop the jarred peppers, add baby pineapple. Combine
chayote and peppers in a bowl. Toss with enough vinaigre
to coat.
Note:
Can be made 1 day ahead. Cover; refrigerate.
Latin Spice Mix:
Combine cumin, peppercorns and coriander in heavy med
skillet. Stir over medium heat until fragrant and toasted, a
5 minutes. Cool slightly. Finely grind toasted spices in a co
grinder. Transfer to small bowl. Mix in sugar and salt.

Classic Mexican Flan
Servings: 6
-8
Change to

Servings

Dessert Sauces
Recipe by $14.50
Melissa's
Chef Ida
Rodriguez
Ingredients

Dessert Sauces use
1/2 cup Caramel Dessert
Sauce
21 ounces Condensed Milk
6 whole Eggs
1 1/2 cups Milk
1 tablespoon Vanilla Extract
Preparation
Pre-heat oven to 375 degrees.
Pour caramel dessert sauce into a 6-cup
(9 x 13) baking pan, swirl pan to coat
bottom completely.
To make custard, combine all remaining
ingredients in a blender, blend until
smooth.
Pour custard mixture over caramel, do
not fill pan more than ¾ full.
Place in pre-heated oven, bake 45-60
minutes. Flan is done when top is golden
but the flan still jiggles slightly.
When flan is cool, run a knife around the
edges of pan to release flan from pan.
Invert flan onto large serving platter and
remove pan. Refrigerate to chill, a
minimum of 2 hours, but overnight is
best.

Jalapeño
Poppers

Servings: 24 poppers
Change to Servings

Recipe by Melissa's Chef Tom Fraker
Ingredients

24 Jalapeno Chile washed
1 8 ounce package Cream Cheese softened
3 cloves Peeled Garlic minced
1 tablespoon Cilantro chopped
1/2 teaspoon Cayenne Pepper
1/2 cup Soy Shreds use Cheddar Flavor
1/2 cup All-Purpose Flour
2 large Eggs
1 tablespoon Whole Milk
1 cup Italian Bread Crumbs
Canola Oil as needed

Preparation
To prepare the peppers for stuffing, slice the side and remove the seeds and veins.
In a bowl, combine the cream cheese, garlic, cilantro, cayenne pepper and the
cheddar cheese. Once well mixed, stuff the jalapeños with the mixture.
In one bowl, mix together the egg and the milk. In another bowl, place the flour
and, in a third bowl, add the bread crumbs. Next, coat one jalapeño with the flour,
then the egg and finally the bread crumbs and set aside. Repeat this process for
the remaining peppers.
Heat about 2 inches of canola oil in a large frying pan. The oil should be heated to
350ºF. When the oil is hot, carefully fry the peppers in small batches until golden
brown on all sides. Drain on paper towels. Repeat until all peppers are cooked.

Lobster Baeza
Servings: 6

Change to Servings

Recipe by Chef Eduardo Baeza
Ingredients

6 Lobster Tails butterflied (approximately 1 pound each)
1/2 cup Olive Oil
4 large Yukon Gold Potatoes peeled and quartered
1/2 stick Unsalted Butter
1/2 cup Heavy Cream + 1/4 cup
1 small bunch Organic Parsley chopped
2 Organic Zucchini sliced into rounds (1/8 inch thick)
6 strips Bacon chopped into small pieces
3 medium White Onions diced
2 Serrano Chiles finely minced (optional)
1 pound White Mushrooms diced
1/2 cup White Wine
Salt and Pepper to taste
1/2 cup Tequila

Sauce
1 pound Tomatillo husk removed and chopped
1 quart Chicken Broth
3 Guajillo Chiles
1 small White Onion chopped
1/2 teaspoon Ground Cumin
2 cloves Peeled Garlic chopped
Salt and Pepper to taste

Preparation
Butterfly lobster tails, brush with olive oil generously. Bake at 375°F for 10
minutes. Remove lobster meat in one piece and keep warm.
Cover potatoes with water and boil until soft. Strain out liquid. Add butter, cream
and parsley. Mash and whip until smooth, keep warm.
Steam zucchini slices until slightly softened, keep warm.
Filling:
Sauté bacon, pour off all but 2 tablespoons fat.
Add diced onion and Serrano chile, cook for 1 minute on high heat. Add mushroom,
wine, cream, salt and pepper. Simmer on low heat until paste forms. Fill baked
lobster shells with mushroom paste during assembly process.
Sauce:
Combine all the ingredients in a saucepan until the tomatillos are cooked through,
purée in a blender. Strain and serve hot during assembly process.
Assembly for the plate:
Place dollop of mashed potato in center of plate. Surround potatoes with a pool of
the sauce. Circle base of potato with zucchini slices. Place stuffed lobster shell on
top of potato - split side up. Place lobster meat on shell – split side down. Drizzle
sauce delicately over lobster meat, not potato. Drizzle small amount of tequila over
lobster and tail only. Light immediately and serve flaming on warm plate.
Mexican Cheese Dip with Fresh Tortilla Chips

Servings: 4 -5
Change to Servings

Recipe by Heidi Allison
Ingredients
Red Fresno Chiles
$16.50

4 Red Fresno Chiles (or Serrano Chiles)
1 tablespoon Vegetable Oil
1/2 Red Onion minced
Mexican Chihuahua Mexican Panela
5 cups
Brick or Monterey Jack Cheese grated
Mexican Crema or Salvadorian Crema
2 tablespoons
(can substitute Crème Fraiche)
2/3 cup Heavy Whipping Cream
2 firm Organic Roma Tomatoes peeled
1 tablespoon Reposada (Aged) Tequila

Preparation
Place the chiles in a dry cast iron skillet (or nonstick frying
pan) over medium heat, turning frequently until the skin
blisters and chars.
Place the chiles in a damp kitchen towel and cover
completely. Set aside and let steam for 20 minutes, then
carefully peel off the skin with your fingers. Slit the chiles
and scrape out the seeds with the tip of a blunt knife or
small spoon. Cut the chiles into thin strips, and then cut in
half length wise.
Place a medium nonstick skillet over medium-high heat and
fry the red onions for 5 minutes, or until the onion begins to
soften. Add the cheese, crema, and heavy cream and
reduce the heat to low. Stir with a wooden spoon until the
cheese melts and the mixture becomes a creamy sauce.
Fold in the chile strips and stir.
Cut the tomatoes in half and scrape out the seeds. Cut the
flesh into ½ inch pieces and stir the tomatoes into the
sauce. Just before serving, stir in the tequila. Pour the
cheese mixture into a serving dish or fondue server and
serve with fresh tortilla chips.

Mexican Pozole

Servings: 6
Change to Servings

Recipe by Melissa's Chef Andrew Faulkner

Ingredients

1 tablespoon Vegetable Oil
2 pounds pork shoulder trimmed of fat and cut into bite-size pieces
3 Maui Onions chopped
8 cloves Organic Garlic finely chopped
5 cups Water
1 package Posole (Blue or White)
2 cans Enchilada Sauce 10 oz
1 can Diced Green Chiles 7 oz
2 tablespoons Chicken Bouillon instant
2 teaspoons Dried Oregano crushed
1/2 cup Cilantro chopped
8 Radish finely chopped

Preparation
Soak the hominy over night. Rinse well. In a large sauce pan simmer hominy in
salted water for 3 hours.
Heat oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12
to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada
sauce, chiles, bouillon and oregano; bring to a boil. Reduce heat to medium; cook,
stirring occasionally, for 40 to 45 minutes or until pork is tender and stew thickens
slightly. Top with cilantro and radishes before serving.
Vegetarian Tamale Filling
Servings: 18 tamales

Change to Servings

Ingredients

2 cups Sharp Cheddar Cheese shredded
2 cups Swiss Cheese shredded
6 ounces Black Olives chopped
6 ounces Pine Nuts chopped
2 Onions chopped

8 cloves Peeled Garlic
2 tablespoons Dried Oregano
2 tablespoons Ground Cumin
1 8 ounce can Whole Corn Kernels drained
4 Anaheim Chile or Pasilla Chiles chopped
2 teaspoons Olive Oil

Preparation
Combine all ingredients in a large bowl, spread on prepared masa dough and
husks, fold and steam for 1 hour.

Turkey Enchiladas with Fire Roasted Salsa
Servings: 6

Change to Servings

Recipe Idea for Cinco De Mayo
Ingredients

1/2 cup Milk
1/4 cup All-Purpose Flour
2 cups Turkey cooked and chopped
2 Organic Green Onions diced
1 1/2 teaspoons Chile Sauce (like Tabasco Sauce)
3/4 cup Soy Shreds divided
6 Flour Tortillas

Organic Garlic *Roasted

Preparation
In 2-quart saucepan, whisk together milk and flour until well blended. Over
medium heat, cook until mixture thickens and boils. Remove from heat; stir in
turkey, green onions, chile sauce and 1/4 cup soy shreds.
Grease 12 x 8-inch baking dish. Spoon about 1/4 cupful mixture down center of
flour tortilla. Roll up and place seam side down in baking dish. Repeat with
remaining tortillas and mixture. Sprinkle with remaining 1/2 cup cheese. Bake 20
minutes or until mixture is hot and bubbly. Top with Melissa’s salsa. Serve with
tortilla chips.
*Roasted Garlic Tip

Spicy Black Bean Dip
Trimming the Fat Cutting the Calories High Fiber
Rating
5 Reviews: Read the Reviews

This bean dip not only tastes sensational, but it is also nutritious. Guests will appreciate
this low calorie, no fat, no cholesterol dip.

Makes 12 (2-tablespoon) servings.
Prep Time: 10 minutes
Cook Time: 10 minutes

1 can (15 ounces) black beans, undrained
1 teaspoon McCormick® Chili Powder
1 teaspoon McCormick® Ground Cumin
1/4 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Oregano Leaves
1/8 teaspoon McCormick® Ground Red Pepper
1 cup chopped tomatoes

1. Drain beans, reserving 2 tablespoons liquid. Rinse and drain beans. Mix beans,
reserved liquid, chili powder, cumin, garlic salt, oregano and red pepper in blender or
food processor; cover. Process until beans are coarsely chopped. Transfer mixture
to small saucepan.
2. Cook on medium-low heat 5 minutes, stirring occasionally. Add tomatoes; cook 5
minutes, stirring occasionally.

3. Serve with baked or low fat tortilla chips or cut-up fresh vegetables.

Southwestern Cinnamon Steak Rub
Cutting the Calories Shaking the Salt Habit Curbing the Carbs
Rating
3 Reviews: Read the Reviews

An antioxidant trio of warm cinnamon, earthy oregano and sweet paprika marry well with toasty cumin
seed and a touch of brown sugar in this Southwestern-flavored rub. Toasting the cumin seeds intensifies
their flavor.
Makes 8 servings.
Prep Time: 10 minutes
Refrigerate: 15 minutes
Cook Time: 16 minutes

1 1/2 teaspoons McCormick® Cumin Seed
1 tablespoon brown sugar
1 1/2 teaspoons McCormick® Ground Cinnamon
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Paprika
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon Sea Salt using McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Ground Red Pepper
2 pounds New York strip steaks

1. Toast cumin seeds in small dry skillet on medium heat 1 to 2 minutes or until aromatic. Remove from skil
and pestle, spice mill, clean coffee grinder or rolling pin.

2. Mix brown sugar, cumin and remaining spices. Rub spice mixture evenly on both sides of steaks. Cover
minutes.

3. Broil or grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Coconut Shrimp Criollo
Rating
5 Reviews: Read the Reviews

Coconut Shrimp Criollo is a blend of sweet and spicy flavors from
ñame root, ripe plantains and succulent shrimp united with a flavorful
sauce of coconut milk, cumin, cinnamon, thyme and red pepper.

Makes 5 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 15 minutes

1 cup chicken broth
2 teaspoons sugar
1 teaspoon McCormick® Gourmet Collection™ Chili Powder
1 teaspoon McCormick® Gourmet Collection™ Cumin, Ground
3/4 teaspoon salt
1/2 teaspoon McCormick® Gourmet Collection™ Cinnamon, Saigon
1/2 teaspoon McCormick® Gourmet Collection™ Garlic Powder
1/2 teaspoon McCormick® Gourmet Collection™ Thyme Leaves
1/4 teaspoon McCormick® Gourmet Collection™ Red Pepper, Ground Cayenne
1/2 pound thin ñame root or yams, peeled and cut into 1/2 inch slices
1 can (14 ounces) unsweetened coconut milk (Thai coconut milk preferred for thicker sauce)
1 pound large shrimp, peeled and deveined
1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)

1. Stir chicken broth and seasonings in medium saucepan. Bring to boil. Add ñame root; cover and
boil 5 minutes or until ñame are slightly tender.

2. Add coconut milk, shrimp and plantain. Reduce heat to medium-low. Simmer, uncovered, 5
minutes or until shrimp turn pink, stirring occasionally.

3. Serve over rice, if desired.
Chili Cumin Pork Rub
Cutting the Calories Shaking the Salt
Habit Curbing the Carbs Trimming
the Fat
Rating
5 Reviews: Read the Reviews

Rub pork tenderloins with this
exciting medley of seasonings to
ignite a burst of flavor.
Makes 8
servings.
Prep Time:
10 minutes
Marinate:
30 minutes
Cook Time:
20 minutes

1 tablespoon McCormick® Gourmet Collection™ Chili Powder
1 1/2 teaspoons McCormick® Gourmet Collection™ Cumin, Ground

1 1/2 teaspoons McCormick® Gourmet Collection™ Garlic Powder
1 1/2 teaspoons McCormick® Gourmet Collection™ Oregano
Leaves, Mexican
1 teaspoon McCormick® Season-All® Seasoned Salt
1/2 teaspoon McCormick® Gourmet Collection™ Black Pepper,
Coarse Grind
1/4 teaspoon McCormick® Gourmet Collection™ Cinnamon,
Saigon
2 pork tenderloins (about 1 pound each)

1. Mix seasonings in small bowl. Rub seasoning mixture all
over pork.

2. Refrigerate 30 minutes or longer for extra flavor.

3. Grill over medium heat 20 minutes or until desired doneness,
turning pork occasionally. Let stand 5 minutes before slicing.

Oven method: Roast pork tenderloins in preheated 450°F oven 20
to 25 minutes or until desired doneness.
Latin American cuisine
From Wikipedia, the free encyclopedia

Jump to: navigation, search

Latin American Cuisine is a phrase that refers to typical foods, beverages, and cooking
styles common to many of the countries and cultures in Latin America. It should be noted
that Latin America is a very diverse area of land that holds various cuisines that vary
from nation to nation.

Some items typical of Latin American cuisine include maize-based dishes (tortillas,
tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo,
mole, chimichurri, and pebre). These spices are generally what give the Latin American
cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice
and those that share spices tend to use them at different quantities. Thus, this leads for a
variety across the land.

Latin American beverages are just as distinct as their foods. Some of the beverages can
even date back to the times of the Native Americans. Some popular beverages include
mate, pisco, horchata, chicha, atole, cacao and aguas frescas.

Desserts in Latin America are generally very sweet in taste. They include dulce de leche,
alfajor, arroz con leche, tres leches cake, Teja and flan.

Recipes on this page:
CREAM CRAB DIP APPETIZER PUMPKIN FRITTERS

INGREDIENTS: INGREDIENTS:

1 can of crab meat 2 eggs
1/2 cup of mayonnaise 1 1/2 cup of flour
1/2 cup of sour cream 3/4 teaspoon of salt
3 ounces of cream cheese 1/2 cup of milk or more
1/2 teaspoon of hot pepper 2 teaspoon of baking powder
1 clove of garlic, crushed 1/4 teaspoon of chopped hot pepper
1 tablespoon of lemon juice 2 cup of pumpkin, cooked and crushed
-potato chips or corn chips 1 tablespoon of melted butter or
-margarine

Directions:

Sift together theflour, baking powder
and the salt. Beat the eggs until its
fluffy.

1/4 teaspoon of seasoned salt Next add the beaten eggs, hot pepper,
1 teaspoon worcestershire sauce melted margarine then the milk to dry
ingredients and beat with a fork till
its nice smooth.
METHOD:
Stir in crushed pumpkin,(batter should
In a medium size bowl, combine sour cream, be of a dropping consistency) add more
together with the mayonnaise, cream cheese, milk if desired.
worcestershire, sauce, salt, garlic, lemon
juice and the hot pepper.
Drop by spoonfuls into preheated deep
fat at 375 degrees F. Fry 4 to 5 min.
Stir the crab meat. Refrigerate for a few or until evenly browned. Serve it hot
hours before serving to blend the flavors. with or without a dip.
Serve with potatoe chips or corn chips for
dipping.
VARIATIONS:

CORN FRITTERS: Omit the milk and the
pumpkin then add 1 1/2 cup of cream
style corn.

PLANTAIN FRITTERS: Add 2 cups 1/2 ripe
plantain, cut in small pieces in place
of pumpkin.
CARIBBEAN CHICKEN QUESADILLAS CORN FRITTERS

INGREDIENTS: Ingredients:

8 (8-inch) flour tortillas 2 eggs
-McCormick? Paprika (optional) 1 1/2 cup of flour
1/2 teaspoon McCormick? Thyme Leaves 3/4 teaspoon of salt
1/2 teaspoon McCormick? Ground Allspice 2 teaspoons of baking powder
1 teaspoon McCormick? Crushed Red Pepper 1 1/2 cup of cream style corn.
2 cups of chopped, cooked chicken or turkey 1/4 teaspoon of chopped hot pepper
2 green onions, thinly sliced (about 1/4 cup) 1 tablespoon of melted butter or
2 cups peeled and chopped fresh peaches or mango -margarine
1 1/2 cups shredded Monterey Jack and Mexican
-style cheese Directions:

DIRECTIONS: Sift flour together with baking powder
and salt. Beat eggs until its fluffy.
Combine the chicken with all of the ingredients
except tortillas. Brush 1 side of each tortilla Add the beaten eggs, hot pepper, melted
with vegetable oil. margarine along with the milk to the dry
Sprinkle with the paprika, if desired. On the
non-oiled side, top half of each tortilla with
the chicken mixture and Fold in half.
ingredients.
Cook in a large skillet or griddle over medium
low heat for at least 3 - 4 minutes per side or
until the cheese is melted and the tortilla is Use a fork and beat until its nice and
lightly browned. smooth texture.

Cut into 3 inch wedges. Serve with salsa then Stir in the crushed pumpkin, (The batter
with some sour cream, if desired. should be of a dropping consistency) add
more milk if desired.
PREPARATION TIPS:
Drop by spoonfuls into preheated deep fat
at 375 F. Fry for 4 to 5 minutes or until
The chicken mixture can be prepared for 1 to 2
evenly browned. Serve hot or warm with or
hours ahead of time. Refrigerate until needed.
without a dip.
Finally, arrange the quesadillas onto a baking
sheet to slide easily on the heated skillet or
a griddle.
Recipes on this page:
VANILLA FUDGE GUAVA CHEESE

INGREDIENTS: Ingredients:

1 tablespoon of butter -butter for greasing dish
1 can of condensed milk 1 pound of granulated sugar
1 pound of granulated sugar 1 pound of guava pulp ( no seeds )
1 teaspoon of vanilla essence 1 stick of cinnamon spice, 1 inch long

METHOD: Directions:

First dissolve the sugar in 1/4 cup of water First be sure the guavas are not damaged they
over low fire. Add milk and butter and bring must be firm, peel the quavas and pick out all
it gently to a boil. of the the seeds. Use a fine sieve to pass the
guava flesh through, again remember to remove
Next boil steadily, stirring constantly till all the seeds
the mixture becomes thick and creamy. Remove
pan from the heat and add essence and beat a Now place the guava pulp, spice with sugar in a
few times. heavy duty skillet, use pot with a heavy bottom
and cook on high until mixture starts to "jump"
Finally, pour fudge into a greased pan about stirring once in a while.
6" x 8", leave to cool. When nearly set mark
in squares using a sharp knife, divide it up Reduce the heat then cook the mixture, stirring
when its cold. constantly, with an up and over motion till the
mixture is thick and separates very easily from
bottom and the sides of the pot leaving the pot
clean.

Note: To test put a drop of mixture on a saucer.
It should form a ball that can be rolled around.
In a greased fireproof glass dish pour in guava
cheese and let it cool. Cut the guava cheese in
small size squares, when its cooled off.

Test by putting a drop of mixture onto a saucer.
It should form a ball that can be rolled around.

Pour the Guava cheese into a greased fireproof
glass dish and let it cool. When cool, cut into
small squares.
MANGO CHEESE VINEGAR CANDY (TAFFY)

Ingredients: Ingedients:

3/4 cup sugar to each cup of pulp 1/2 cup of vinegar
1/2 teaspoon lime juice to each cup of pulp 2 cup of granulated sugar
-full mangoes, not over ripe, suggest Rose mango 2 tablespoons of margarine

Directions: Directions:

Wash, dry and peel mangoes, rub through a sieve. In a heavy saucepan melt the butter or margarine
To each cup of mango pulp add 3/4 cup sugar and with the sugar and vinegar. Stir until the sugar
1/2 teaspoon lime juice. dissolves. Wipe down sides of pan with wet cloth
wrapped around fork.
Boil mixture in a thick pan stirring continually
until the mixture leaves the sides of the pan. Boil until the mixture is brittle when tested in
the cold water. Allow to cool then pour right in
a greased pan.
Test a little in the cold water. It should form
a ball. Clean then dry a shallow pan. Grease it
or brush it with rum. When its cool enough to handle take up then pull
and fold until light in colour. When it is stiff
stretch out long and twist, cut into pieces with
Pour Cheese in it, should be about 1 inch thick. scissors.
Put it to cool.
Butter hands lightly when pulling candy. Old time
When cheese is cool cut it into cubes and then candy makers used to loop it over a nail letting
toss in the granulated sugar. The cheese maybe it hang then looping again until it was a light
molded in a variety of shapes if liked. coloured and stiff.
Recipes on this page:
CHEESE STRAWS CORNED BEEF BALLS

Ingredients: Ingredients:

-water 1 egg
1 ounce of flour 1 small onion chopped
1 ounce of butter -salt and pepper to taste
-a little egg yolk 1 cup of cooked corned beef
1 ounce of grated cheese 1 tablespoon of chopped celery
-pepper and salt to taste 1/2 cup of cooked potato (boiled)

Directions: Directions:

Rub the butter into flour. Add the First beat together egg and mix all
cheese with the seasoning and Bind
to a stiff paste with the yolk and the other ingredients into a paste.
water.
Now form the small balls and dip in
Next roll out thinly then cut into the beaten egg, deep fry then drain
straws and rings. Bake in a heated it onto the paper towel.
oven for at least 5 to 7 minutes.
Finally, serve the corned beef balls
Finally, place the straws through with the dip or just eat it plain.
rings serve it hot or warm. Enjoy
CURRIED COCONUT CHIPS SPICY OKRA

Ingredients: Note: If habanero chiles are too spicy for
you, use serrano or jalapeño chile instead.
1 teaspoon of sugar
1 1/2 teaspoons of salt Also rinsing okra gives it a cleaner taste
1/4 teaspoon of cayenne and texture.
2 teaspoons curry powder
-and containing liquid Ingredients:
1/4 teaspoon of freshly
-ground black pepper 1/2 teaspoon of salt
1 coconut without any 1/4 teaspoon of black pepper
-cracks and containing 1 tablespoon of vegetable oil
-liquid 1 (14 oz.) can of diced tomatoes
1 medium onion, coarsely chopped
Directions: 2 (10 oz.) packages of frozen cut okra
1 fresh habanero chile, pierced 3 times
Preheat the oven to 400 degrees F. and -with a fork
pierce the softest eye of coconut with
an ice pick or skewer and drain liquid. Directions:

Bake coconut in oven 15 minutes and on First rinse off the okra in a colander under
a work surface break open with hammer. hot running water. Heat the oil in a 10 inch
heavy skillet.
With point of a small knife carefully
pry the flesh out of shell and cut in over moderately high heat until it's hot but
large pieces. not smoking then saute onion, stirring until
its golden, for about 3 minutes.
With a vegetable peeler shave coconut
along cut edges into thin strips. Add tomatoes along with the juice and chile
bring to a boil stirring, until the tomatoes
Reduce the oven temperature to 350 F. are softened and the liquid is reduced by a
In a large bowl and stir together the 1/2 for 5 to 10 minutes.
remaining ingredients and add coconut
strips. Add the okra and cook, gently stirring until
okra is tender, for at least 5 minutes. Stir
Toss mixture well and spread into one in the salt & pepper then discard the chile.
layer in 2 large shallow baking pans.
Makes 4 servings.
Bake the chips in the upper and lower
third of oven, switching the position
of the pans halfway through baking.

For at least 15 to 20 minutes stir the
chips occasionally until its crisp and
beginning to turn golden.

Chips keep in an airtight container at
room temperature 4 days. Makes about 3
cups.
Recipes on this page:
Crab Backs

Cornmeal Coo Coo 1 large onion
1 cup breadcrumbs
4 tablespoons of butter
4 pints of water
500 g fresh crabmeat or
12 fresh okra pods
-3 (170 g) cans crabmeat
4 tablespoons of butter
1 pinch of salt to taste
1 pound of yellow cornmeal
2 teaspoons of chopped chives
1 teaspoon of salt (optional)
1/2 red capsicum, chopped fine
1/4 teaspoon of ground black pepper
1/2 green capsicum, chopped fine
1 tablespoon of Worcestershire sauce
Rinse the okra in cold water, cut off the stems 8 crab shells, cleaned,boiled and dried
and slice in round shapes. Combine the okra and 1/4 teaspoon fresh chili peppers, chopped
the water in a large saucepan and bring it to a -very fine
full boil, stir in the butter with the salt and
pepper.
In a large size skillet add the butter then
saute the onion, capsicums, chives crabmeat,
Next remove okra from the heat, stir in cornmeal worcester sauce, chilli pepper and the salt
until all the lumps is dissolved and the mixture to taste.
is nice and smooth.
Over the low heat in a pan, use wooden spoon
Now return back to the heat, using a wooden spoon then toss bread crumbs, combining all of the
stir till mixture is well blended, slightly stiff ingredients in the pan very well.
and comes away from the sides of the pan.
Finally, divide mixture on top of eight empty
Use a spoon to fill in the lightly buttered bowl, crab backs. Dot each 1 of the crab backs with
let it sit for at least 30 minutes until it sets. the butter.
Cover the top of the bowl with a platter, invert
to transfer Coo Coo to the serving platter.
Place the crabs under the heated grill until
they're golden brown color. Serve right away.
Enjoy!
Roasted Breadfruit Rice and Peas

Ingredients: Ingredients:

1 breadfruit for roasting 1 teaspoon of thyme
2 scallions, chopped
Directions: 2 Clove of garlic, crushed
2 cups of long-grain white rice
1/2 cup of unsweetened coconut milk
Roast the breadfruit whole over charcoal
salt, black, and hot pepper to taste
(the best method) or directly over a gas
1 1/2 cups of dried red kidney beans
-soaked overnight

burner. METHOD:

Turn the fruit as it begins to charcoal. First boil the beans, garlic and the salt
Roasting takes about an hour. When steam till the beans are tender. Save 3 cups of
starts to escape from the stem end, the the liquid.
breadfruit is done.
Place the beans and the three cups liquid
Remove the breadfruit from the fire, then to the pot with the remaining ingredients.
cut a circle at stem end. Scoop out heart
and discard it. When the beans comes to a boil, add rice.
Let it boil for at least 20 minutes then
Scoop out the meat or cut off the charred simmer when all the water has dried. Stir
outer skin and cut the meat in slices and it with a wooden spoon.
serve it hot.
Cooking Time: 2 hours
Makes 6 Servings
Caribbean Side Dish Recipes
Page 1 - Page 2
Recipes on this page:
Batter-Fried Plantains Callaloo

Ingredients: Ingredients:

1 egg 5 cups of water
-a pinch of salt 2 cloves of garlic
-corn oil for frying -scotch bonnet to taste
2 to 3 tablespoons of milk -salt & pepper to taste
1 tablespoon of brown sugar 8 ounces of coconut milk
6 tablespoons of all purpose flour 8 ounces of chopped okra
1 large or 2 medium ripe plantains 3 cloves of garlic, minced
-(with almost black skin), peeled and 1 large onion, finely chopped
-cut diagonally into 1/2 inch thick slices 1 bunch of fresh spinach, chopped
2 ounces of spiced lamb or goat,
Directions: -chopped

First mix the milk, egg, sugar,flour along Directions:
with the salt till its nice and smooth. In
a large size skillet heat the oil over the In a large size stewing pot add the
medium heat. ingredients except for okra spices.

Dip each of the plantain slice into batter Now simmer until the spiced lamb or
and drop it right in the oil. Fry it until goat is nice and tender and add the
browned for about 2 minutes on each side. okra.

Drain plantains right on the kitchen paper Next simmer for about 5 minutes and
towel and serve the plantains hot, warm or season with the salt & pepper along
at room temperature. with the scotch bonnet pepper.

Cooking Time: 35 minutes
Yield: 6 Servings
Bean Bundles Caribbean-Spiced Pork Side Ribs

Note: bean bundles add a special look "Pork side ribs with a tangy and spicy crust."
to an elegant dinner as a side dish.
Ingredients:
Ingredients:
1 teaspoon of salt
1/2 pound of bacon 1 teaspoon of paprika
2 cans of vertical 1 cup of orange juice
-packed green beans 2 limes, zested and juiced
1 teaspoon of dried oregano
Sauce: 2 teaspoons of black pepper
2 tablespoons of brown sugar
1/4 teaspoon of ground clove
1/2 of teaspoon salt
1/4 teaspoon of cayenne pepper
1 teaspoon of paprika
1/2 teaspoon of ground cinnamon
3 tablespoons of butter
1 rack pork spareribs, cut in half
1 teaspoon of onion juice
2 teaspoons fresh ginger root, grated
3 tablespoons tarragon vinegar
1 tablespoon fresh parsley,
-chopped Directions:

Method: First preheat the oven to 350 degrees F.
(175 degrees C). Mix together the brown
sugar, ginger, cayenne, clove, cinnamon,
Bean Bundles:
paprika, oregano, pepper, salt, and lime
zest; set aside.
First drain the beans and divide it
into bundles of 5 beans each. cut 1
Next squeeze the limes and add the juice
slice of the bacon in 1/2.
to the orange juice. rub ribs well with
the spice mixture.
Now wrap the bacon around the beans
secure them with a toothpick. Broil
Place into a glass baking dish, and pour
on a rack until the bacon is cooked.
in the juice. 3. Cover the dish, then
bake in preheated oven for 90 minutes.
Sauce:
Now uncover and continue on cooking until
combine the butter, vinegar, paprika, it's nicely colored, for 20 minutes more.
salt parsley along with onion juice. Brush the ribs with the pan juices a few
times while they are cooking.
Finally simmer till its hot. Pour it
over the cooked bean bundles, serve Make 6 Servings
them. Preparation Time: 20 Minutes
Cooking Time: 1 Hour and 30 Minutes
Yield: 8 servings READY In about 1 Hour 50 Minutes

Contents
[hide]
• 1 Latin American Cuisine: A Mix of the World
o 1.1 Native American Influence
o 1.2 African Influence
o 1.3 European Influence
o 1.4 Asian Influence
• 2 Variety by Region
o 2.1 Caribbean cuisine
o 2.2 North America
o 2.3 South America
• 3 Variety by Country
o 3.1 Cuisine of Argentina
o 3.2 Cuisine of Brazil
o 3.3 Cuisine of Chile
o 3.4 Cuisine of Colombia
o 3.5 Cuisine of Costa Rica
o 3.6 Cuisine of Cuba
o 3.7 Cuisine of Guatemala
o 3.8 Cuisine of Honduras
o 3.9 Cuisine of Haiti
o 3.10 Cuisine of Mexico
o 3.11 Cuisine of Nicaragua
o 3.12 Cuisine of the Dominican Republic
o 3.13 Cuisine of Panama
o 3.14 Cuisine of Peru
o 3.15 Cuisine of Uruguay
o 3.16 Cuisine of Venezuela
• 4 References

• 5 See also

[edit] Latin American Cuisine: A Mix of the World
Latin American cuisine has basically received influence from all over the world. Most of
the influence came due to colonization, but immigration waves (Some resulting from
wars, such as WWII) also have had a hand at this.

[edit] Native American Influence

More information at: Native American cuisine

Information about Native American cuisine comes from a great variety of sources.
Modern day native peoples retain a rich body of traditional foods, some of which have
become iconic of present-day Native American social gatherings (for example, frybread).
Foods like cornbread are known to have been adopted into the cuisine of the United
States from Native American groups. In other cases, documents from the early periods of
contact with European, African, and Asian peoples allow the recovery of food practices
which passed out of popularity in the historic period (for example, Black Drink).
Archaeological techniques, particularly in the subdisciplines of zooarchaeology and
paleoethnobotany, have allowed for the understanding of other culinary practices or
preferred foods which did not survive into the written historic record.

[edit] African Influence

More information at: Cuisine of Africa

Though often forgotten, there were African slaves present in Latin America. They
brought along many of their traditions and techniques. They were often given less desired
cuts of meat, including shoulder and intestines. Menudo, for example, was derived out
the Spaniards giving the slaves cows' intestines. Slaves developed a way to clean the offal
and season it to taste. Slaves in the southern United States also did the same thing to the
pig's intestines given to them. In South America, the slaves tended to receive the scraps
of food the landlords did not eat, and by mixing what they got they usually ended coming
up with new plates that nowadays have been adopted into the cuisine of their respective
nation (Such being the case with the Peruvian tacu-tacu).

[edit] European Influence

More information at: European cuisine

The Europeans brought forth their own styles of food, but quickly adapted several of the
many fruits and vegetables of the Americas into their own cuisines. Europe itself had
been influenced by other cultures, such as with the Moors in Spain, and thus their food
was already a mix of their world. Yet, the "New World" that the Americas were provided
for a nice exchange of culinary knowledge between the civilizations across the globe.
Even though the European influence for Latin American cuisine mainly comes from
Spain, other cuisines like those of France, Italy, Portugal, Germany, and England also
made a small but nevertheless unique impact on Latin American cuisine.

[edit] Asian Influence

More information at: Asian cuisine

A wave of immigrants from Asia, such as China, also drastically changed the cuisine of
Latin America. The Chinese brought with them their own spices and food-styles,
something that the people of Latin America accepted into their tables. Not only that, but
several Asian restaurants also adapted a whole lot of Latin American food-styles into
their own. This case can clearly be seen in the Peruvian chifa.

[edit] Variety by Region
[edit] Caribbean cuisine

More information at: Caribbean cuisine

Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish
cuisine. These traditions were brought from the many homelands of this region's
population. In addition, the population has created from this vast wealth of tradition many
styles that are unique to the region.

Seafood is one of the most common cuisine types in the islands, though this is certainly
due in part to their location. Each island will likely have its own specialty. Some prepare
lobster, while others prefer certain types of fish. For example, the island of Barbados is
known for its "flying fish."

Another Caribbean mainstay is rice, but you'll find the rice on each island may be a little
different. Some season their rice, or add peas and other touches - like coconut.
Sometimes the rice is yellow, but other times it is part of a dish. Though it comes in many
forms, it is a common side dish throughout the region.

[edit] North America

More information at: North American cuisine

North American cuisine is a term used for foods native to or popular in countries of North
America, as with Canadian cuisine, Cuisine of the United States, and Cuisine of Mexico.
It has influences from many international cuisines, including Native American cuisine
and European cuisine.

The cuisines of nearby Central America and the Caribbean region — sometimes grouped
with the North American continent — may be considered part of North American cuisine
in the technical sense that they are not assigned to their own continents.

[edit] South America

More information at: South American cuisine

The richest products of South America come from the middle of the continent, the
Amazonia. In countries like Peru there is a strong influence of the Inca and their cuisine.
Potatoes are frequently grown as a result of this, and also plants such as quinoa. Lima
itself was declared the "Gastronomic Capital of the Americas" in 2006.

On the Southern tip of South America lies the Pacific Ocean, which provides a large
array of seafood. Many plains also are on this continent, which are rich for growing food
in abundance. In the Patagonia south of Chile and Argentina, many people produce lamb
and venison. King crab is typically caught at the southern end of the continent. Antarctic
krill has just recently been discovered and is now considered a fine dish. Tuna and
tropical fish are caught all around the continent, but Easter Island is one place where they
are found in abundance. Lobster is also caught in great quantities from Juan Fernández.

[edit] Variety by Country
[edit] Cuisine of Argentina

Asado of Argentina (barbecue)
Main article: Cuisine of Argentina

The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and
cooking techniques. Indigenous gastronomies derived from groups such as the Quechua,
Mapuche, and Guarani have also played a role.

Another determining factor in Argentine cuisine is that Argentina is one of the world's
major food producers. It is a major producer of meat (especially beef), wheat, corn, milk,
beans, and since the 1970s, soybeans. Given the country's vast production of beef, red
meat is an especially common part of the Argentine diet. Due to the very large number of
Argentines of Italian ancestry, pizza and especially pasta are also very popular, but there
are food traditions from other European nations as well, including the English afternoon
tea.

[edit] Cuisine of Brazil

Moqueca of Brazil.
Main article: Cuisine of Brazil

The cuisine of Brazil, like Brazil itself, varies greatly by region. Brazilian cuisine can be
divided into several distinct locations. From the north of Brazil through the Amazonian
jungle, and directly down the Brazilian coastline.
This diversity reflects the country's mix of native Amerindians, Portuguese, Africans,
Italians, Spaniards, Germans, Syrians, Lebanese and Japanese among others. This has
created a national cooking style marked by the preservation of regional differences.

[edit] Cuisine of Chile

Caldillo de Congrio of Chile
Main article: Cuisine of Chile

Chilean cuisine stems from the combination of traditional indigenous cuisines prepared
by the populations living in the region such as the Mapuche of Chile and the arrival of the
Spanish in the 16th century .

Further European immigration also brought with them various styles and traditions in
cooking heavily influencing the cuisine of Chile such as the Italian, German and English
with afternoon tea. These mixtures have created a fusion. Seafood is widely used and an
array of produce which historically has grown throughout the region have been
implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by
Chilean wine such as curanto.

[edit] Cuisine of Colombia

Asado bogotano
Main article: Colombian cuisine

The cuisine of Colombia consists of a large variety of dishes that take into account the
difference in regional climates. For example, in the city of Medellín the typical dish is the
bandeja paisa. Most people in Medellin don't eat it but people in other cities and countries
eat it often. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa
and chicharrón. It is usually accompanied by avocado, tomato and sauces.

Inland, the plates resemble the mix of cultures, inherited mainly from Amerindian and
European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and
other animals' raising. Such is the case of the sancocho soup in Valledupar, the arepas (a
corn based bread like patty). Local species of animals like the guaratinaja, part of the
wayuu Amerindian culture.

[edit] Cuisine of Costa Rica

Main article: Cuisine of Costa Rica

Costa Rican cuisine is known to have reliance on fresh fruits and vegetables. The main
staple, known as Gallo Pinto, consists of rice and black beans, which in many households
is eaten at all three meals during the day.

Other Costa Rican food staples include corn tortillas, white cheese and picadillos.
Tortillas are used to accompany most meals. Costa Ricans will often fill their tortillas
with whatever they are eating and eat it in the form of a gallo (direct translation: rooster,
however, it resembles a soft Mexican taco). White cheese is non-processed cheese that is
made by adding salt to milk in production. Picadillos are meat and vegetable
combinations where one or more vegetables are diced, mixed with beef and garnished
with spices. Common vegetables used in picadillos are potatoes, green beans, squash,
ayote, chayote and arracache. Often, picadillos are eaten in the form of gallos.

[edit] Cuisine of Cuba

Authentic Cuban dish of ropa vieja.
Main article: Cuban cuisine

Cuban cuisine is a distinctive fusion of Spanish, African and Caribbean cuisines. Cuban
recipes share their basic spice pallet and preparation techniques with Spanish and African
cooking, with some Caribbean influence in the use of local foods such as tropical fruits,
fish, etc. A small, but noteworthy, Chinese influence can also be accounted for, mainly in
the Havana area.

Cuban cuisine has almost nothing in common with Mexican cuisine, which is a surprise
for many visitors from the United States or Europe. It also differs from other Latin
American cuisines and food traditions of the United States.

[edit] Cuisine of Guatemala
Fiambre, a traditional dish eaten on November 1st and 2nd. It consists of over 50
ingredients.
Main article: Cuisine of Guatemala

The cuisine of Guatemala reflects the multicultural nature of Guatemala, in that it
involves food that differs in taste depending on the region. Guatemala has 22 departments
(or divisions), each of which has very different typical foodstuffs. Guatemalan cuisine is
widely known for its candy originating from Antigua Guatemala - it is very popular when
tourists visit the country for the first time, and is a great choice in the search for new and
interesting flavors.

There are also foods that it is traditional to eat on certain days of the week - for example,
by tradition it is known that on Thursday, the typical food is "paches" which is like a
tamale made with a base of potato, and on Saturday it is traditional to eat tamales.

[edit] Cuisine of Honduras

Fried Yojoa Fish from Honduras
Main article: Honduran cuisine

Honduran Cuisine combines the food of the indigenous Maya-Lenca population with
Spanish food. Its most notable feature is that is uses more coconut than any other Central
American cuisine in both sweet and savory dishes. Regional specialties include fried fish,
carne asada, and baleadas.

In addition to the baleadas, also are popular: The meat roasted with chismol carne asada,
chicken with rice and corn, fried fish (Yojoa style) with pickled onions and jalapeños. In
the coastal areas and in the Bay Islands, seafood and some meats are prepared in many
ways, some of which include coconut milk.
Among the soups the Hondurans enjoy are: Conch soup, Bean soup, Mondongo Soup, or
soup of intestine, Seafood soups, Beef Soups, all of which are mixed with plaintains,
yucca, cabbage among other things, and complemented with corn tortillas.

Other typical dishes are the montucas or corn tamale, stuffed tortillas, tamales wrapped
up with banana leaves, among other types of food. It is also part of the Honduran typical
dishes an abundant selection of tropical fruits such as: Papaya, pineapple, plums, zapotes,
passion fruits, and bananas which are prepared in many ways while they are still green.
All of which makes of the Honduran cuisine something really different, delicious and
especial.

Soft drinks or beer are often drunk with dinner or lunch.

[edit] Cuisine of Haiti

Main article: Haitian cuisine

Haitian cuisine is a mixture of various cuisines, predominately of a similar nature with
fellow Latin American countries. It employs similar techniques with the rest of the
Caribbean with influences from French, Spanish, and African cuisines, and a few
derivatives from native Taino cooking. Though similar to other cuisine in the region, it
carries a uniqueness native only to the country and an appeal to many visitors in the
island. Haitian cuisine uses vegetables and meats extensively and peppers and similar
herbs are often used for strengthening flavor.

[edit] Cuisine of Mexico

Enchilada with mole sauce
Main article: Mexican cuisine

Mexican cuisine is known for its intense and varied flavors, colorful decoration, and
variety of spices. Mexican culture and food is one of the richest in the world, both with
respect to diverse and appealing tastes and textures; and in terms of proteins, vitamins,
and minerals.

Most of today's Mexican food is based on pre-Hispanic traditions, including the Aztecs
and Maya, combined with culinary trends introduced by Spanish colonists.
Mexican food varies by region, because of local climate and geography and ethnic
differences among the indigenous inhabitants and because these different populations
were influenced by the Spaniards in varying degrees.

A distinction must be made between truly authentic Mexican food, and "Tex Mex"
(Texan-Mexican) cuisines. Mexican cuisine combines with the cuisine of the southwest
United States (which itself has a number of Mexican influences) to form Cal-Mex and
Tex-Mex cuisine. Another style of cuisine that is commonly mistaken for Mexican food
is New Mexican cuisine, which is, of course, found in New Mexico, USA.

[edit] Cuisine of Nicaragua

A dish containing gallopinto, tajadas, fried cheese and cabbage.
Main article: Cuisine of Nicaragua

The Cuisine of Nicaragua is as diverse as its inhabitants. It is a fusion of Spanish,
Caribbean and pre-Columbian dishes of the Indigenous peoples. When the Spaniards first
arrived in Nicaragua they found that the indigenous people present had incorporated
foods available in the area into their cuisine.[1] Despite the blending and incorporation of
pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the
Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around
fruits and corn, the Caribbean coast makes use of seafood and the coconut.

As in many other Latin American countries, corn is a main staple. Corn is used in many
of the widely consumed dishes, such as nacatamal, and indio viejo. Corn is also an
ingredient for drinks such as pinolillo and chicha as well as in sweets and desserts.
Nicaraguans do not limit their cuisine to corn, local grown vegetables and fruits have
been in use since before the arrival of the Spaniards and their influence on Nicaraguan
cuisine. Many of Nicaragua's dishes include fruits and vegetables such as jocote, grosella,
mimbro, mango, papaya, tamarind, pipian, banana, avocado, yuca, and herbs such as
culantro, oregano and achiote.[1]

Gallopinto is Nicaragua's national dish, it consists of red beans and rice. The dish has
several variations including the addition of coconut oil and/or grated coconut which is
primarily prepared on Nicaragua's Caribbean coast. It is thought to have originated in
Nicaragua, however there is some controversy about the origins of this dish.
[edit] Cuisine of the Dominican Republic

Main article: Cuisine of the Dominican Republic

The cuisine of the Dominican Republic is primarily a mixture of Spanish, and African
cuisine, as well as some Taino Indian influence. The country that is now the Dominican
Republic was formerly a Spanish colony. Many Spanish traits are still present, food is
included. Traditional dishes in the Dominican Republic remain essentially Spanish, but
ingredients and flavors have changed to reflect the ingredients available in the average
Dominican household.

Dominican cuisine differs in some respects from other parts of the West Indies and
spicing of dishes is much more on the mild side. What Dominicans tend to eat depends
highly on where they live, near the sea or in the mountains.

[edit] Cuisine of Panama

Main article: Cuisine of Panama

Panamanian cuisine has its own unique and rich cuisine. As a land bridge between two
continents, Panama is blessed by nature with an unusual variety of tropical fruits,
vegetables and herbs that are used in native cooking. Also, as a crossroads of the world,
Panama’s cuisine is influenced by its diverse population of Hispanic, native Indian,
European, African, Colombian, Jamaican, and even Chinese migrations.

[edit] Cuisine of Peru

Ceviche, a Peruvian plate that has grown rapidly in popularity.

Peruvian Pisco sour.
Main article: Peruvian cuisine
Peruvian cuisine is considered one of the most diverse in the world and is on par with
French, Chinese and Indian cuisine. In January 2004, The Economist said that "Peru can
lay claim to one of the world's dozen or so great cuisines" [1], while at the Fourth
International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most
important gastronomic forum, held in Spain between January 17th and 19th, Lima was
declared the "Gastronomic Capital of the Americas" [2].

Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African, Sino-
Cantonese, Japanese and finally Italian, French and Britain immigration (mainly
throughout the 19th century), Peruvian cuisine combines the flavors of four continents.
With the eclectic variety of traditional dishes, the Peruvian culinary arts are in constant
evolution, and impossible to list in their entirety. Suffice it to mention that along the
Peruvian coast alone there are more than two thousand different types of soups, and that
there are more than 250 traditional desserts.

There are many restaurants specializing in Peruvian cuisine in many different cities
throughout the world.

The great variety in Peruvian cuisine stems from three major influences:

• Peru's unique geography, 84 of the 104 possible life zones according to Holdridge
• Peru's openness and blending of distinct races and cultures
• The incorporation of ancient cuisine into modern Peruvian cuisine

[edit] Cuisine of Uruguay

Main article: Uruguayan cuisine

The cuisine of Uruguay is traditionally based on its European and Mediterranean roots,
especially from Italy, Spain, France, Portugal and Germany. Many foods from those
countries such as pasta, sausages, and desserts are common in the nation's diet. The
Uruguayan barbecue, asado, is one of the most exquisit and famous in the world. A sweet
paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes,
milhojas, and alfajores.

[edit] Cuisine of Venezuela

Arepa filled with cheese
Main article: Cuisine of Venezuela
Due to its territory, its diversity of agricultural resources and the cultural multiplicity of
the Venezuelan people, Venezuelan cuisine often varies greatly from one region to
another but its cuisine, traditional as well as modern, has strong ties to its European
ancestry (Italian, Spanish, Portuguese and French).

Argentine Meat Empanadas
SUBMITTED BY: Liliana PHOTO BY: Allrecipes
"My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for
this recipe, just be sure to cut it up into tiny pieces."

SERVINGS
INGREDIENTS (Nutrition)
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed
DIRECTIONS
In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just
before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot
paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to
cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the
onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each
round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the
pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of
the pastry, fold in two and stick edges together. The shape should resemble that of a half-
moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting
edge, step by step, between thumb and index finger, making sure to add pressure before
releasing the pinch and moving on to the next curl. Other sealing procedures like pinching
without curling or using a fork to seal will not prevent juice leaks during baking, and
empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined
baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to
escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Fabulous Fajitas
SUBMITTED BY: NAKANO®
"Minced jalapenos in the beef marinade add a little fire to these quick, spicy fajitas."

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INGREDIENTS (Nutrition)
1 pound well trimmed boneless beef top sirloin steak, 3/4 inch thick
1/4 cup NAKANO® Seasoned Rice Vinegar - Original or Red Pepper
2 jalapenos, seeded and minced
1 tablespoon vegetable oil
1 cup red bell pepper, cut into thin strips
1 cup yellow bell pepper, cut into thin strips
1 cup green bell pepper, cut into thin strips
1 small onion, cut into thin wedges
2 cloves garlic, minced
2 teaspoons Mexican or fajita seasoning
8 (8 inch) flour tortillas, warmed
Optional toppings: salsa, guacamole, sour cream, chopped cilantro

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DIRECTIONS
Cut steak across the grain into thin slices; cut long slices in half. Place in resealable plastic
bag. Add rice vinegar and jalapeno. Close bag securely, turning to coat. Refrigerate at least 2
hours or overnight.
Heat oil in a large skillet over high heat. Drain steak and discard marinade. Cook steak until
barely pink in center, about 4 minutes. Transfer to a plate; set aside.
Add bell peppers, onion and garlic to skillet; cook over high heat until vegetables are almost
tender, 3 to 4 minutes. Sprinkle with fajita seasoning. Return steak to skillet. Cook 1 minute
or until heated through. Spoon steak mixture into warm tortillas. Serve with toppings, as
desired.
FOOTNOTES
Variation
Substitute 1 pound boneless skinless chicken thighs or breasts, pork tenderloin, or portabello
mushrooms for the beef; cut into thin strips.

Beefy Fajitas with a Twist
SUBMITTED BY: Campbell's Kitchen
"Steak strips are sauteed with bell pepper and onion to roll up in tortillas with a saucy gravy."

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COOK TIME 20 Min
READY IN 20 Min
Original recipe yield 8
fajitas
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INGREDIENTS
1 tablespoon vegetable oil
1 pound boneless beef top round steak, cut into strips
1 medium green pepper, cut into 2-inch strips
1 medium onion, sliced
1 (10.25 ounce) can Campbell's® Beef Gravy
8 (8 inch) flour tortilla, warmed
Shredded Cheddar cheese
Pace® Chunky Salsa

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DIRECTIONS
Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
Add pepper and onion and cook until tender-crisp.
Add gravy and heat through. Spoon beef mixture into tortillas. Top with cheese and salsa and
wrap. Makes 8 fajitas.
FOOTNOTES
TIP
Serve with Mexican-style rice or refried beans. For dessert serve vanilla pudding.

Grilled Shrimp Fajitas
SUBMITTED BY: Amy Hammons
"This entree assembles quickly and has very little preparation or cleanup, explains Amy
Hammons of Martinez, Georgia. Its so deliciousand impressive enough to serve for guests. My
family always shows up for this meal!"
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PREP TIME 20 Min
COOK TIME 5 Min
READY IN 25 Min
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INGREDIENTS
1/2 pound sliced bacon
1/2 pound uncooked medium shrimp, peeled and deveined
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium onion, cut in 1-inch pieces
1/2 cup barbecue sauce
6 (8 inch) flour tortillas, warmed
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup shredded Cheddar cheese

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DIRECTIONS
In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper
towels. Wrap a strip of bacon around each shrimp; secure ends with toothpicks.
On six metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill,
covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until
shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce.
Remove shrimp and vegetables from skewers; discard toothpicks. Place on one side of each
tortilla. Top with lettuce, tomato and cheese; fold over.
Venison Fajitas
SUBMITTED BY: kellyb
"I tried this one evening and now my family asks for it all the time."

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PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
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INGREDIENTS (Nutrition)
Fajita Seasoning:
2 teaspoons seasoned salt
1/4 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano

1 1/2 pounds venison, cut into 2 inch strips
4 tablespoons vegetable oil
1 medium red bell pepper, cut into 2 inch strips
1 medium yellow bell pepper, cut into 2 inch strips
1 medium onion, cut into 1/2-inch wedges
12 fajita size flour tortillas, warmed

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DIRECTIONS
Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the
fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well,
cover, and refrigerate for 30 minutes.
Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to
soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper
mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the
warmed tortillas.
Sombrero Fajitas
SUBMITTED BY: RHONDA35
"Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of
bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy
family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra."
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PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
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INGREDIENTS (Nutrition)
3 pounds beef skirt steak
3 teaspoons garlic powder
3 teaspoons fajita seasoning
8 slices bacon
1 onion, chopped
1 bell pepper, chopped
1/2 bunch cilantro, chopped
1 large tomato, chopped
10 ounces shredded Monterey Jack cheese

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DIRECTIONS
Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside.
In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion,
bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring
frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with
Monterey Jack cheese.

Tortillas from Scratch
By: Allrecipes Staff
No store-bought, plastic-wrapped tortilla can compare to a homemade
one hot off the griddle or comal.

Related Links

• The Global Pantry: Mexico
• Making Tamales
• Authentic Mexican Recipes

One of the definitive elements of Latin American cuisine is the tortilla,
a simple, round flatbread made with treated corn flour or white flour.

Corn Flour
Corn tortillas are made with a type of specially treated corn flour
called masa harina. To make masa harina, whole corn kernels are
boiled with an alkali until the hulls loosen and float to the top. The
kernels are then drained, crushed, and dried. The resulting flour is
mixed with water and kneaded into a pliable dough in order to make
tortillas. You can find dry masa harina at many supermarkets. At
specialty stores and Mexican grocers, you may even find fresh masa,
which needs to be used right away.

Making Corn Tortillas
Even though they're such a simple item, it takes years of practice
before cooks can effortlessly make a perfect tortilla. (A tortilla press
makes flattening the rounds much easier.) For corn tortillas, divide
the dough into small balls--about the size of a walnut. Keep the
dough wrapped in plastic while you work with one piece at a time.

The best way to bake the tortillas is to use a cast iron griddle--the
kind that stretches across two burners of your stove. Two cast iron
skillets will work, as well.

• Heat one burner to medium-high and one to medium. There's
no need to add oil to the pans: you aren't frying the tortillas, just
heating them until the dough is cooked but they're still pliable, not
crisp.
• If you have a tortilla press, flatten the dough and begin baking.
If you're using your hands, the easiest way to flatten the masa balls
is to use a gallon-sized plastic freezer bag to prevent the dough from
sticking to the counter.
• Flatten the dough in between the sheets of plastic into a round
as thin as you can make it without tearing. Peel it from the plastic
and transfer it to the hottest griddle.
• To lay the tortillas in the pan, your knuckles will be close to the
heat source, but don't panic: working from left to right, lay the left-
hand edge of the tortilla onto the griddle, and gently sweep your
hand away--don't jerk it. The edge of the tortilla will stick to the
griddle, so as you move your hand, the tortilla will fall into place in
the pan.
• After about a minute on the hot griddle, flip the tortilla over
into the cooler skillet.
• Using tongs--or your fingers, if you're brave and heat-
tolerant--gently touch the center of the tortilla until it starts to puff
slightly.
• The tortilla should be done, developing brown spots, after 30
seconds to a minute.
• Wrap the hot tortillas in a clean kitchen towel while you shape
and bake the rest of the dough.

• Corn Tortillas

• Granny's Corn Flour Tortillas

Making Flour Tortillas
Flour tortillas are different from corn tortillas in that they contain
wheat flour rather than corn flour, and include additional ingredients
like shortening or lard and sometimes a pinch of baking powder.
These pale cousins of the corn tortilla are usually made larger and
thinner because the gluten in the wheat flour allows the dough to be
stretched without falling apart, plus the fat in the dough keeps them
from cracking and tearing. They can be flattened with a rolling pin.
To bake them, follow the process outlined above for corn tortillas.

Authentic Mexican Tortillas
SUBMITTED BY: Jamie Mikall Martinez PHOTO BY: Cheri
"I learned how to make these growing up watching my mother Alma. We have never used an
actual "recipe", but for your convenience I came up with one ..."

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Original recipe yield 1
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INGREDIENTS (Nutrition)
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water

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DIRECTIONS
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the
shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure
to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot
water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the
sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side
of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape.
The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and
let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll
each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each
side, or until the tortilla does not look doughy.
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Annie's Fruit Salsa and Cinnamon Chips
SUBMITTED BY: Ann Page PHOTO BY: Allrecipes
"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack.
Great for anytime!"

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PREP TIME 15 Min
COOK TIME 10 Min
READY IN 45 Min
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INGREDIENTS (Nutrition)
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

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DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries,
white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15
minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and
arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of
cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow
to cool approximately 15 minutes. Serve with chilled fruit mixture.

Southwestern Egg Rolls
SUBMITTED BY: Jackie PHOTO BY: Allrecipes
"These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of
Southwestern-style ingredients, then deep fried until golden brown."

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PREP
20 Min
TIME
COOK
12 Min
TIME
4 Hrs 32
READY IN
Min
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INGREDIENTS (Nutrition)
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

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DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat,
cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run
clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in
green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans,
spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and
stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack
cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or
until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly
around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and
place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry
frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels
before serving.
FOOTNOTES
Avocado, Tomato and Mango Salsa
SUBMITTED BY: FHIVESHOT PHOTO BY: Ms. Ho
"Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with
tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead
of fresh."

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PREP TIME 15 Min
READY IN 45 Min
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INGREDIENTS (Nutrition)
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

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DIRECTIONS
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir
in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30
minutes before serving.
FOOTNOTES
Wine Tip
Try with a California Sauvignon Blanc.
Learn how to neatly - and safely - cut an avocado with this video.
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