.

mil
 Digitized by the Internet Archive
in 2010

http://www.archive.org/details/latinamericancooOObens
'Round the world cooking library

Latin American Cooking

A treasury of recipes from the South American

countries, Mexico and the Caribbean

Recipe contributions by

Susan Bensusan,
International authority

on Latin American Cooking

'Round the World Books InoNew York •Toronto

 Contents

of Latin
. :
-; Ev-.lt. ."_?.;•: 7 Mexico and
^mancDorfi" fcl I aribbeari
(Cuftbeanl. Hennena F. Le Qwsn 12 Entrees
deNeunilk. St Klkr t Frennoonrt I -2iad>
. E-. ;:
: E-_r E._— _-. L;-_- 28 Sawxs
'Ckue Patricia Marrm Araennnat
:. < 31 Tortilla*
. -.":.-_";-_ r _ .> r _T 35 Rice and corn dishes
.
- —:..->._ -"-_."_ rT"-. E^ 4" Fish dishes
! . 52 Meat dishes
M Poultrv and same dishes
..table dishes
79 Desserts
-* Bi--. -__-.-
•J4 \iphaberical index
°" Index b> nne of dish

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The food of Latin America,

Mexico and the Caribbean

Who can think of Latin America plentiful. And in the

and not immediately envision mountainous countries a

bright flowers and flags: hear process of freeze-drying was in
soft-strummed guitars and deep, use from the very origins of life
musical voices: see dark-eyed on the continent.
senoritas in bright swirling skirts When the first Spaniards arrived
dancing in the plaza or walking in Mexico, they were treated to
sedately through a paseo? Yet the sight, and taste, of royal
color and romance are not the banquets literally "fit for the
only qualities of life in Latin gods.' They soon discovered
America. Look south of our that one of the great riches of
borders and you will discover a the New World was its natural
whole world of cooking which, bounty.
through the centuries, has There exist, today, descriptions
developed the idea that even the of the prepared for the
feasts
simplest foods can be Inca. thehead of that great state
stimulating and satisfying as on the West Coast of South
well as basically nutritious and America, where as many as five
economical. Here, the Indians of hundred different dishes were
the ancient Mayan and Aztec prepared for his choice This is !

civilizations perfected a even more incredible when one

sophisticated cuisine thousands considers that there were almost
of years before the arrival of the no fresh meats as we know
first Europeans on their shores. them, nor any fats or dairy
The natural plenty of the lands products, since domesticated
was skillfully enhanced and animals were such a rarity.
cultivated to provide a rich, Most of the food was boiled,
spicy, sound diet for the people steamed or basted - frying was
who lived in the vast areas virtually unknown. For great
extending through Mexico and fiestas, the barbecuewas
Central America many developed. The clam-bake
thousands of miles to the which we associate so much with
southernmost tip of the New England is actually an
peninsula of South America. adaptation of this most ancient
Corn, beans, tomatoes, Indian form of cooking. A large
potatoes, squash, peppers, hole is dug in the ground and a
chocolate, bananas and fire built in it. When the fire has
avocados, as well as exotic fish diminished to a huge bed of hot
and fruits, were the basis of the coals, the pit is lined with leaves.
great Indian cuisines, and their then food is set in it - a whole
intensive cultivation helped animal in its own hide is added.
develop new and better strains (Barbecue means, quite literally,
of all the native vegetables. In from 'beard to tail.")
certain areas wild game was Vegetables and pots of stews etc.
Fish is dried in the sun and sold An infinite variety of ground
in the open market at Tempico chilies. dried heans and cornmeal
where it is made into such form the foundation of many
delk ions dishes as the salt cod Latin American dishes.
mold on page 46.

are placed around, then all is Europe, had their origins in

covered with more leaves, more South America. Conversely, it is

mud and more fire and left to hard to imagine the Argentine
bake for the required time. The without cattle. Spices, too,

pit is broken open and the became an important exchange.

deliciously steamed food served The Indians had learned to use
to all. This method is still used the marvellous spices- the
today, not only for the New peppers, the herbs and the barks
England clam bake, but the - in a way hitherto unknown to
Hawaiian luau and the famed the Europeans, and they found
big barbecues of our own the subtle blendings a great
southwest. There is much we can delight to their palates.
adapt from the cooking of the (Cinnamon is the secret
ancient Indians. ingredient of many a South
With the coming of the American specialty.) The
Europeans, notably the Spanish development of spices became a
and the Portuguese, new foods highly profitable part of the
entered the daily diet. The whole European-Latin
Spanish brought beef, lambs, American trade system and
pigs, goats and chickens. remains so today.
And the Indians adopted them We have mentioned that the
and quickly learned to husband Indians in the mountain
them, until a hundred head of countries had perfected a system
cattle soon became a thousand, of freeze-drying that was really
to populate the Argentine unique. They would take
grasslands. A handful of horses, potatoes, for example, to the
abandoned during some of the high mountains where the dry,
interminable battles for freezing temperatures would
conquest were left to roam the quite literally Treeze-dry' them
pampas and became great herds for future use. Preserving in
of w ild horses in a very short spices was also common. And
time. when the Spanish added onions
It is difficult to imagine how and garlic to the Indian
quickly the interchange of foodlore, many new ways of
foodstuffs was affected between preparing and preserving food
the Old World and the New. came into everyday use.
Who can think of Italian One of the greatest additions to
cooking without tomatoes? Yet, the basic Indian diet was that of
tomatoes were actually fats and dairy products. With
unknown in Europe until the fat, it was now possible to fry.

first explorers brought them Though the ancient methods

back in the fifteenth and still dominate most Latin

sixteenth centuries. Potatoes, cooking, fats broadened not

too. that great staple of Central only the diet, but methods of
 i

Families from Mexico City get markets in Mexico, (below. A tourist slops in buy a small gill (. hildren cam water tram the

together to enjoy a riverboat from the children in Mexico. communal well in a village id
tit nic on l lie Homing gardens of In every village there is a street Mexico (right below I.

\ochinilco. ' lop vendor selling tortilleas to be Exotic fruits Jill the streets with
filledwith hot and cold stuffings fresh sweetness and color.
Shoppers stroll through the street •
top right i
cooking as well.
When the Portuguese brought
slavesfrom Africa, a new note
was added to the cuisines. The
Africans, finding the
temperature and climate of
Brazil much like their own.
quickly brought such things
from the old world as palms,
which thrived in Brazil, giving
oil or 'dende' as it is called
today. Coconuts, too. became
an important factor. But, most
important was the African skill
atpreparing and presenting
food in an manner.
attractive
Since few of the Portuguese
women who lived on the big
estates to which the blacks were
brought knew much at all about
cooking, the Africans quickly
took charge. There is a saying,
still popular in Brazil, 'the
blacker the cook, the better the
cooking", and we find exotic
African interpretations of the
basic Indian-with-Portuguese
cuisine throughout Brazil. In
the best restaurants, black
and women still run the
kitchens.
As other Europeans came
explore and conquer the rich
New World, the cuisines
even more diverse and
cosmopolitan. Thus, we find the
French touch in Haiti and parts
of the West Indies. The Dutch
did much to develop the 'Spice
Islands'; even the British, not
generally known for their
interest in cookery, added a
In later history, the Germans
brought beer; the Italians,
pasta vineyards were planted
;
for the development of wines -
each country has made its
contribution until today. Latin
America boasts an amazing
amalgam of the cuisines of the
world - and offers the North
American homemaker a rich
source of ideas for brightening
her own daily fare. In these
times of soaring food costs, it is
well to look south of the border
for interesting and economical
ways to extend the family food
budget.
Latin American cooking does
not require a long list of exotic
and expensive spices and
foodstuffs. Most of it is based
on foods readily available in the
great supermarkets all over the
United States. The few rare
ingredients which might be
included in a particular recipe
are generally available from a
local specialty or gourmet shop.
And as interest in Latin
all American cooking increases,
men more and more of the basics
appear on our market shelves.
The huge number of North
to Americans who visit Mexico
each year have brought back such
became aninterest in the somewhat fiery
Mexican cooking, that several
stores now carry a complete line
of Mexican chiles, pepper,
'moles' (sauces). Tortillas are
readily available in cans or from
the deep freeze.
It is interesting to note, that as
bit. one travels through Latin
America, the native cooking still
relies heavily on the ancient
 -

techniques and uses the most typically Latin American, which varied. Each area in Latin
readily available foods. From you can easily adapt to your America, therefore, has
the centuries of invasions, own table. developed singular dishes and
attempted conquests and trades, Geography, quite naturally, has ways to present its food.
the Latin Americans have taken an enormous influence on the Wherever you go. food is
only those foods and techniques cuisine of any country. And offered. It is a mark of the
which were readily assimilated since much of the populated instinctive Latin hospitality, an
into their own basic culture. portion of Latin America lies in item of major importance in

They have borrowed heavily of the warm areas, eating habits Latin life. And it is always
those things which augment have been heavily influenced by presented with color, charm and
their own requirements and climate, as well. Add to this the uraeiousness.
assimilate them well. But note dominance of conquerors from
well, that the most successful the Mediterranean areas of
recipes are not just duplicates of Europe and a pattern of eating
old-country ones, but adaptions emerges which incorporates the
to the native custom - we might 'siesta' hours of Spain with the

say they have taken the old big appetites of the agrarian
cuisines 'with a pinch of salt." In workers and places food, its

following these recipes, the same preparation and consumption,

principle may apply. Use your as an extremely important factor
imagination if the local market in the lifestyle of all Latin
cannot supply you with a Americans. At high altitudes,
particular ingredient. And don't the boiling point of liquids is

hesitate to use the 'convenience" lower, so food never seems as

foods, if they suit your needs hot as it does at sea-level. In the
better. Ground onions and coastal areas, there is a
garlic, while not quite so sweet dominance of sea food
as fresh, are much simpler to use marvellous fresh fish, succulent
- and chili sauce in bottles may crustaceans - all prepared in a
be sharpened with the addition dozen tantalizing ways. From
of a little more chili, or a dash of the lush tropic jungles come
hot sauce, to simulate the much fruits - in number far beyond
more time consuming the dozen or so of our local
preparation of sauces of the markets. (Many even have
native countries. Have you ever names for which we have no
considered basting pork with translation.) And in the rolling
peanut butter, thinned with a grasslands country, there is

little milk? Or using a big. meat.

Halloween-type pumpkin, Meat is served at nearly every
seeded and buttered, then slowly meal. But the meat is not the
baked whole as the container force-fattened prime beef of our
(and gravy thickener) for a stockyards, so the ways of
stew? Explore and discover the cooking the somewhat tougher,
little touches and techniques, so less rich cuts are manv and
Wherever there is food, there is A gaitcho watches carefully over

always a small crowd to buy it, an assortment of meats roasting

sell it or simply to eat it. for anasado, the classic
Argentinian feast.
Iii Dutch Guyana, housewives Refreshing cold drinks arc always A I enezueian shop window The chef knows how succulent the
bargain over the price oj bona, welcome in the steaming hot displays a dazzling array oj dried pork ill be as carves the meal
ii

plantains, fruit and vegetables Barbados, left below i fish. from a smiling piglet.
top left I

pancake of unleavened corn or spices; often they are swathed in

wheat flour, is the bread of the a rich cream or cheese sauce and
people. It can also be used as for special occasions they are
plate, spoon, snack, sandwich, molded with cheese, eggs, olives,

and is the base for many, many prawns or corn. In the

dishes throughout the country. mountains, the "pachamanca' is

To the tortillas in the form of a gaudy barbecue on the :

taco. tostada. enchilada, coastal areas, charcoal cookery-

quesadilla or whichever way the replaces the earth oven.
cook has decided to use them 'Antichucos' are the great street
today, one must add beans as food - morsels of beef heart
the staple of the Mexican diet. barbecued on a skewer. Fish
And. inevitably, there are chili dishes are common. "Seviche" is

peppers in degrees of hotness a tender white fish "cooked" in

and sweetness which defy spices and citrus, similar to the
definition. Soups, stews and
sweets are the other important
ingredients of daily fare. In the
coastal areas one finds beautiful
fish and abundant tropical fruit.
'poisson crud' of Tahiti. Prawns
are popular. Peanuts
bananas are vital in

Peru and Ecuador.

and
northern LtllMlllM
With the advent of air freight,
these appear daily in the major
markets of Mexico City. too.
Whatever the meal, whatever
the season, every meal in
Mexico is served with color and
music - and whenever possible -
with good company to add to its

enjoyment.

The great Inca Empire, which

included much of present-day
Peru. Ecuador, a large part of
Chile and Bolivia and the
northwestern part of Argentina,
had a tremendous influence on
the cooking of those countries,
which is still evident today.
Potatoes are the diet staple - but
potatoes prepared in a variety of
ways almost unknown in the
United States. Sometimes they
are cooked with "aji" - a kind of
hot pepper and herbs and
Most Brazilian dishes are thoughtful suggestions to the The Caribbean islands tend to

Portuguese in origin. Not so North American cook. Farina is of the

reflect the cuisine

much because the Portuguese the white, toasted meal of conquering country - but
were the first non-aboriginal manioc and appears on the table simmered to a 'Creole'

cooks in the country, but alongside the salt and sugar, to presentation in every life. Many
because the Portuguese trade be sprinkled on everything. of the Dutch dishes from the
controls were so strict that only Flowers play a very important islands combine the basic, rather
Portuguese products were added part in the social and domestic heavy Dutch foods with native
to the already abundant native life of Brazil and blossoms are spices which add the lightness

The Africans imported

diet. to used freely to decorate dishes at and tire of a festival. French
work on the big plantations table. skills appear in Haiti and

contributed their own magic, Trinidad. And everywhere there

and the Germans who settled is fish and fruit, prepared with
the Southern states, the Italians The countries of the northern special care.

and the French who followed Andes and the Caribbean coast
have all left their touch on the have mastered the fruits which
Brazilian cuisine. But the most are so plentiful in the great In the southern country of
impressive thing about eating in tropical forests. Plaintains, a Argentina, food, especially
Brazil is the prodigality of food. kind of banana, are cooked in meat, is The rich,
plentiful.

Not only is food plentiful, but every form from stews to sweets. rolling pampas of the Rio de la

the Brazilians would think it a Avocados, too, appear in Plata river provides the people
poor meal indeed which did not chunks and slices to enrich with a year round basket of
include visitors to add to their stews, as well as in appetizers plenty. Argentinian beef is

own large and extended families. and sauces. Cornmeal is still the famous all over the world - and
Food is as plentiful as guests staple and 'hallas' are very like it is said that in olden times the

and a meal in Brazil is a great the Mexican tamale. An gauchos ate nothing else.
party-like affair - every day. envelope of cornmeal is filled 'Empanadas'. the tiny meat pies
Meats, often in various forms of with most any combination of so popular in Spain, here take
preserve and pickle are a^staple. foodstuffs the cook has on hand, on a delightful, spicy character
So is fruit - oranges, bananas, all brightly seasoned, wrapped and are eaten at all hours of the
mangos, papayas, breadfruit in a banana leaf then steamed to day. To accompany meat dishes,
and other exotic fruits abound. succulent tenderness. Since from the simplest broiled meats
Coconut is used in many ways. much of the beef is to the more colorful and

And everywhere there are beans. mountain-fed and somewhat
Black beans are like daily bread tough, many ingenious ways
- and are even an essential part have been developed to serve
of the great national fiesta dish, Roasts arc larded with fat
'feijoada completa' which bacon then stuffed with
combines them with many vegetables and simmered before
smoked and cured meats and roasting. Coconuts are in
garnishes them with fresh fruit. everyday use - the oil for frying,
Pumpkins, squashes, okras are the meat dropped in stews
all prepared with great the milk mixed with sugar for
imagination and offer many numerous 'dulces.'
elaborate 'matambres' and
stews, a side dish made of
it. cornmeal, highly seasoned with
or onions, garlic, peppers,
cinnamon and such is served.
Sometimes it is wrapped in corn
husks and steamed as with the
Mexican tamale, then it is
and known 'humitas.' The favorite
Argentine way to celebrate
almost any occasion is with a
great 'asato', literally, roast.
This is really a noisy, gala
barbecue - with many kinds of
meat, spitted and cooked by a
huge open fire or over a 'parilla'

(grill). The meats are basted

with a variety of sauces and the
guests constantly comment on
the ability of the host to prepare
them to succulent perfection.

Chile, unlike Argentina, has no

vast supply of beef, so fish
becomes the favorite source of
protein, with beans the everyday
'bread.' 'Porotos granados",
highly spiced beans are the
national dish. Corn is also an
essential part of everyday meals.
A recipe for 'pastel de cholo'
(corn pie) is a family treasure in
every household. But the best
fare in Chile comes from the sea
- and is generally served with
colorful sauces and side dishes.
 do with shrimp

Entrees

Abacate com camarao

Avocado with shrimp

4 servings

1 cup cooked shrimp

2 teaspoons lemon juice

1 cup diced celery

1 hard boiled egg. diced

Y2 teaspoon salt
Freshly ground black pepper
54 cup mayonnaise
4 avocados

Sprinkle the shrimp with '/2 of

the lemon juice. Add the celery,
egg. salt and pepper and mix
with the mayonnaise. Cut the
avocados in half and remove the
seeds. Sprinkle the cut surface
with the remaining lemon juice
to prevent discoloration. Stuff
the avocado halves with the
shrimp mixture and chill before
serving.
 •Plantains,' the firm banana-like Delicate pastry enfolds mixture of
fruit sopopular in South America, eggs andspinach lor a delicious
arc folded into an omelette. Justed horsd'oem in Urugu
with parsley and served as a first page 14, Is damn I.
course or luncheon dish in

Tortilla de banana

Banana omelette

4 servings

3 tablespoons butter
4 bananas, sliced
6 eggs, separated
l
/2 teaspoon salt
Dash of cayenne pepper
Y4 cup milk
2 tablespoons finely chopped
parsley

Melt the butter in a skillet and

saute the bananas about 5
minutes, turning them
frequently. Remove fromthe pan
and Beat the egg yolks
set aside.
with the cayenne pepper
salt,

and milk. Beat the egg whites

until stiff and fold the yolks and
whites together. Transfer to a
buttered 7 x 10 inch shallow
casserole and arrange the banana
slices on top.Bake in a 350
oven 20 minutes until lightly
browned. Sprinkle with parsley
and serve from the casserole.
Torta pascualina Pimentao com recheio

deovo

Egg and spinach hors Stuffed green peppers

d'oeuvres
4 servings

6 hard boiled eggs, chopped 4 green peppers, cut in half

54 pound ( 12) filo leaves 2 avocados, chopped and seeded

8 tablespoons butter, melted 1 fresh chili pepper, finely 1 cup medium white sauce
6 tablespoons grated chopped or (see below)
Parmesan cheese % teaspoon chili powder 6 hard boiled eggs, finely
2 cups cooked spinach. 1 onion, finely chopped chopped
3 tablespoons finely chopped /2 cup crumbled fried bacon
l
squeezed dry
1
2 teaspoon salt parsley 1 teaspoon prepared (Dijon

Freshly ground black pepper 2 tablespoons vinegar type) mustard

1
4 teaspoon nutmeg >/
2 teaspoon salt /2 cup fine dry breadcrumbs
l

1
4 cup cream 2 tablespoons butter, melted
1 tablespoon flour Place all the ingredients in a
6 hard boiled eggs, sliced blender and blend at medium White sauce
speed until very well combined 2 tablespoons butter
Brush a 9 x 12 x 2 inch baking and fairly smooth. Chill for 2 tablespoons flour
pan with butter. Cover with 3 several hours. Serve with melba y4 teaspoon salt

layers filodough, brushing the toast as an hors d'oeuvre or on Freshly ground black pepper
surface of each layer with lettuce leaves as an appetizer. 1 cup milk
melted butter. Sprinkle
tablespoon grated cheese over To prepare the sauce, melt the
the third layer. Cover with 3 butter and stir in the flour. Cook
more brushing each layer
layers, over low heat for 1 minute.
with butter. Combine 4 Add the seasonings and milk
tablespoons grated cheese, with and continue cooking over
the spinach, salt, pepper, moderate heat for 2 minutes

nutmeg, cream and flour and until the sauce has thickened.
mix well. Spread over the Cook the green peppers in
layered dough and cover with boiling salted water for 5
the egg slices. Repeat the minutes. Drain. Combine the
procedure with the remaining white sauce with the eggs, bacon
6 leaves of dough, brushing the and mustard. Fill the pepper
top layer generously with shells with the mixture. Mix the
melted butter. Bake in a breadcrumbs and melted butter
preheated 350 oven for 50 and top the stuffed peppers with
minutes until crisp, flaky and the buttered crumbs. Bake in a
golden. Cut into serving pieces preheated 350 oven for 20
and serve hot or cold. minutes.
Empanadas de queso Guacamole para sopcar Frijolcs para sopcar Camaronc endiablado

Cheese pastries
Mexicansprefer interesting
combinations offoods to plain

meats. Here, beef is thinly sliced,

then stuffed with a vegetable sauce
for u delicious appetizer.

Floras de carne

Stuffed roast beef rolls

4 servings

1 cup peeled and chopped

zucchini, cooked
I avocado, peeled, seeded and
cut into pieces
1 tablespoon minced onion
l
A teaspoon chili powder
2 tablespoons oil
2 tablespoons vinegar
1
4 teaspoon salt
16 slices roast beef
Lettuce leaves
3 hard boiled eggs
8 radishes

Mash the zucchini and avocado

until smooth. Combine with the
onion, chili powder, oil,
vinegar and salt. Place a

tablespoon of this sauce on each

sliceof roast beef. Roll up the
beef and tie each roll with string.
Cover a serving dish with lettuce
leaves and arrange the rolls of
beef in a circle as if they were
spokes in a wheel. Cut the eggs
in half lengthwise. Remove the
yolks and force through a
strainer. Spoon the strained
yolks into the center of the dish.
Cut the egg whites into long
thin strips and place on the roast
beef rolls. Garnish with radish
""roses" and serve the remaining
sauce separately.
 Chicken and corn iwobasu
clematis in South American

cooking - arc combined in a hear

salad from Chile.

Bocado primavera
deave

Chicken and corn salad

6 servings

3 cups diced cooked chicken

2 cups canned corn, drained
6 tomatoes, peeled, seeded
and chopped
3 green peppers, seeded and
chopped
2 cups mayonnaise
1
2 teaspoon salt
Freshly ground black pepper
6 lettuce leaves
3 hard boiled eggs, quartered

Place the chicken, corn,

tomatoes, green peppers. 1 cup
mayonnaise, salt and pepper in
a bowl and combine gently but
thoroughly. Arrange the lettuce
leaves on individual serving
plates and heap the salad on the
leaves in smooth mounds. Coat
the salad completely with the
remaining mayonnaise and
garnish with the eggs. Chill at
least 1 hour before serving.
Salads

Ensalada de guacamole Salpicon Salada de caranguejo Salada de palmito.

alface e abacate

Mixed salad Chilean salad Crab salad Palm hearts, lettuce and
avocado salad
vines 4 servings
6 servings
1 ripe avocado, peeled, seeded 2 cups diced cold cooked veal. 1 7% ounce can crabmeat or
and cut into pieces lamb or chicken ups fresh crab 1 large head of lettuce torn.

1 large tomato, peeled, seeded 1 teaspoon onion juice 1 Jennel bulb, cleaned and cut into small pieces
and chopped 6 mint leaves, chopped or into strips '
if available 1 16 ounce can hearts of
I

1 tablespoon finely chopped 2 teaspoon dried mint

onion
3 tablespoons vinegar
3 tablespoons oil
>4 teaspoon chili powder
J
4 teaspoon salt
1 cup Mexican beans or kidney
beans, cooked
1 cup green beans, cooked
4 stalks celery, chopped
1 head lettuce, shredded
Place the first 7 ingredients in an
electric blender. Blend to form a
smooth puree. Pour this sauce
over a mixed salad, made with
the remaining ingredients.
1
1 cup bean sprouts, cooked palm, drained and thinly
1 head Boston lettuce, shredded 1 green pepper, peeled, seeded sliced
2 tablespoons finely chopped and cut into thin strips 2 avocados, cut into cubes
parsley 1 red pepper, peeled, seeded 6 tablespoons olive oil
1
4 cup French dressing and cut into strips 2 tablespoons vinegar
2 hard boiled eggs, sliced 1
4 teaspoon salt 1
2 teaspoon salt
1
2 teaspoon dry mustard Freshly ground black pepper
Place the meat, onion juice, Freshly ground black pepper
mint, lettuce and parsley in a 1 tablespoon lemon juice Place the lettuce, hearts of palm
salad bowl. Add the French 1 tablespoon wine vinegar and avocados in a salad bowl.
dressing and toss the salad until 6 tablespoons olive oil Combine the oil. vinegar, salt
the ingredients are thoroughly 1 tablespoon soy sauce and pepper and toss the salad
combined. Serve on crisp lettuce gently with the dressing.
leaves and garnish with sliced
eggs.
Ensalata campesina Salada de salmagundi Salada de abacate Salada de ananas

Peasant salad Cabbage salad

1 cup dried chick peas or

2 cups canned, drained chick
peas
/2 pound cream cheese, diced
l

2 onions, thinly sliced

V2 cup olive oil
Yi cup lemon juice
1 teaspoon salt
! 2teaspoon coriander
3 hard boiled eggs, quartered

Soak the dried chick peas

overnight in water to cover.
Drain, add fresh water and cook
for 1 }/ 2 hours or until tender.
(If canned chick peas are used,
omit these steps. Drain and
)

chill for 2hours. Combine the

chick peas, cheese and onions
in a bowl. Mix the olive oil.
lemon juice, salt and coriander
together. Pour over the chick
pea mixture and toss lightly.
Serve, well chilled, on lettuce
leaves. Garnish with hard
boiled eggs.
Brazilian salads are colorful and 'Ensulada de Noche Buena'-the sweetened dressing and cubes oj
cool. Cucumbers are slutted, then Christmas salad of Mexico, beets and pomegranate seeds for

sliced and served on a bed of combines the richness of apples,^ color.

greens withagarnishof tomato oranges and bananas with a

wedges.

\ 1
 The lam

Soups
 Pinda bravoc Sancochi di galinja

In Laiiii America, nearly every or perhaps a curl oj orange rind Peanut soup Chicken soup with vegetables
weal begins with soup. Bui soups may be added.
are not just simple catch-alls of With these small touches, the 6 servings
meal and vegetables. The Latin humble soup becomes a festive
Americans create soups ofgreat party dish whenever it is served. / pound stewing beef cut into S cups water
distinction with subtle blends I inch cubes 2 teaspoons salt
of
6 clips water 1 (2 to 3 pound) chicken, cut
spice and seasoning.
4 beef bouillon cubes into serving pieces
Furthermore, die title, 'sopa',
1 onion, finely chopped 1 pound beef marrow bones
does not necessarily mean that
\/4 teaspoon salt 2 onions, sliced into rings
the dish will be mainly liquid. In
Freshly ground black pepper 2 leeks, sliced into rings
Mexico, especially, 'dry soups'
I cup peanut butter 8 sprigs celery leaves
( sopa seea) are commonly I green pepper, seeded and 3 potatoes, peeled and cubed
served. These are recipes where chopped 2 sweet potatoes, peeled and
the liquid is completely absorbed 4 canned pimienlos cut . into cubed
by the rice or vermicelli cooked in strips Y2 cup corn
the stock. Other recipes are I green pepper, seeded and
prepared, then the liquid is Place the beef, water, bouillon cubed
poured off to be served in a cup cubes, onion, salt and pepper in 1 4 pound pumpkin peeled and
.

and the solids are sliced and a saucepan and bring to a boil. cubed
arranged on a platter. Lower the heat, cover and Freshly ground black pepper

Meal andfowl are the mainstay simmer 2 hours until the beef is
tender. Place the peanut butter Bring the water and salt to a
of the stock bases throughout
Latin America, but
in a bowl and gradually add boil in a large saucepan. Add
it would be
1 cup of the hot broth, stirring the chickenand beef bones.
difficult to find more delicious
until the peanut butter is Lower the heat, cover and
fish slews and soups than along
dissolved. Add the peanut butter simmer 2 hours. Strain the
the coasts and in the islands.
mixture back to the soup, a broth into a clean saucepan.
Beans and lentils are often used little at a time, stirring Discard the skin and bones of
to make a hearty soup. Potatoes, constantly. Add the green the chicken and the beef bones.
too, ore in common usage. But pepper and simmer, uncovered, Cut the chicken meat into small
uncommon additions such as 15 minutes. Stir in the pimiento pieces. Add the remaining
chunks of squash or pumpkin : strips and serve. ingredients to the broth. Cover
green avocado.
slices oj rich and simmer 30 minutes. Add
grated or chunked coconut add the chicken meat and simmer
5 minutes more. Taste for
the really unusual and exotic
touch which seasoning and serve.
is typically Latin
American. Fruit soups, too, are
very popular. And always, the
ingredients in the soup are served
With a very special eye for color
and appetite appeal. Sometimes a
fresh blossom is floated on the
dish, or a bit oj tern is used for
garnish. Hard boiled eggs, sliced
or seived; a dainty lemon slice -
Chupe de camarones 1 Chupe de camarones 2 Callalu

Shrimp soup I for a few minutes until the eggs Shrimp soup II Spinach soup with shrimp
form strings. Remove from the
8 servings heat and stir in the evaporated 6 to 8 servings 6 servings
milk and parsley. Serve
2 tablespoons oil immediately. 2 tablespoons olive oil 2 pounds spinach, washed and
1 medium sized onion, finely 1 onion, finely chopped trimmed
chopped 2 cloves garlic 1 onion, chopped

3 cloves garlic, crushed 3 tablespoons tomato sauce /2 pound smoked ham

l

1 medium sized tomato, peeled, 6 cups fish broth, or use 6 cups water
seeded and chopped /2 clam juice and l/2 water
l
12 okra, stems removed
2 to 3 canned hot chilies. /2 cup green peas
l
12 shrimp, shelled and deveined
minced Y2 cup com 12 shallots or scallions, finely
1 teaspoon salt 2 large potatoes, peeled cubed chopped
Freshly ground black pepper 1 teaspoon salt 1 teaspoon salt
Pinch of oregano }4 teaspoon powder
chili Freshly ground black pepper
3 medium sized potatoes. 1 (3 ounce) package cream i4 teaspoon thyme
cheese
!/2 pound fresh peas 2 cups milk Combine the spinach, onion,
l
/2 cup rice 24 large shrimp, shelled and ham and water in a large
8 cups water deveined saucepan. Bring to a boil,
16 large shrimp, shelled and 4 eggs, lightly beaten reduce the heat and simmer for
deveined 6 small fillets offried fish 20 minutes. Add the okra,
1 (12 ounce) can corn, drained shrimp, shallots, salt, pepper
3 eggs, lightly beaten Heat the oil in a large saucepan and thyme. Cook for another
1 cup evaporated milk and saute the onion and garlic 20 minutes. Remove the ham
1 tablespoon finely chopped until nicely browned. Remove and cut into small cubes. Return
parsley and discard the garlic cloves. ham to the soup and serve hot.
Add the tomato sauce, fish
Heat the oil in a large saucepan. broth, peas, corn, potatoes, salt,

Add the onion and garlic and chili powder and marjoram.
saute until softened. Add the Bring to a simmer and cook 20
tomato, chilies. salt, pepper and minutes. Beat the cream cheese
oregano and saute 5 minutes, until soft and add it bit by bit

stirring occasionally. Chop 2 of to the soup, stirring constantly.

the potatoes very finely and
place in the saucepan. Add the
peas, rice and water and bring
to a boil. Lower the heat
simmer 15 minutes.
remaining potato into large
chunks and add to the soup.
Continue simmering 20 minutes
until the potato is tender. Add
the shrimp and corn and simmer
4 to 5 minutes or until the
shrimp turn pink. Do not
overcook. Add the eggs and stir
bring to a
Stir in the milk,
simmer and add the shrimp.
Cook 3 minutes and remove
and from the heat. Gradually add
Cut the 2 cups of the hot soup to the
eggs, stirring constantly. Pour
the egg mixture back into the
soup and reheat over low heat,
stirring constantly. Do not allow
the soup to boil or the eggs will
curdle. Place a piece of fried
fish in each soup bowl, and ladle
the soup over the fish.
Rich green avocado is cooked in a Hearty soups, flavorful and
creamy chicken broth - served hoi nutritious are staples in

or cold in Mexico as 'sopa de I enezuela. Here, black beans

aguacate.' simmer with leeks and onions for a
tilling, flavorful dish recipe page
i

:?.h 'lumu

Sopa de aguacate

Avocado soup

4 to 6 servings

2 large avocados, cut into

small pieces
!
2 teaspoon salt
Pinch of white pepper
1 cup heavy cream
4 cups chicken broth
',
3 cup dry sherry
1 small avocado, thinly sliced

Place the large avocados, salt,

pepper and 1/2 cup cream in the
jar of a blender and blend until
smooth. Add the remaining
cream and blend just until
combined. Heat the broth to
boiling point and stir in the
avocado puree. Add the sherry
and sliced avocado, taste for
seasoning and remove from the
heat. The soup may be served
hot or cold.
Sopa de caroatas Sopa frijoles Ajiaco Cuchuco

negras

Black bean soup Bean soup Potato soup

6 servings 4 servings

1 nip black beans, soaked 1 cup frijoles (Mexican

overnight and drained beans) or kidney beans
Water 4 cups water
2 tablespoons oil 1 onion, sliced

1 leek, sliced into rings 1 clove garlic, crushed

1 onion, finely chopped 1V2 teaspoons chili powder
1 clove garlic, crushed 1 teaspoon salt
6 cups beef broth 6 tablespoons Mozzarella,
1
2 teaspoon salt Muenster or goat cheese,
1 tablespoon brown sugar cut into small pieces
2 tablespoons butter 1 cup fried croutons
1 cup toasted croutons
Soak the beans in water
Place the beans in a large overnight. Drain. Bring 4 cups
saucepan and add water to water to a boil, add the beans
cover by 1 inch. Bring to a boil, and cook gently for 2\-2 to 3
lower the heat and simmer, hours until the beans are tender.
covered, 2 to 3 hours until the Add the onion, garlic, chili
beans are tender. Heat the oil in powder and salt and cook for 10
another large saucepan and minutes. Force the soup through
saute the leek, onion and garlic a strainer or puree in an electric
until golden brown. Add the blender. Add water if necessary
broth, salt and sugar and to make a thick soup. Serve
simmer 10 minutes. Drain the the soup in individual bowls,
excess water from the beans and and garnish with cheese
force them through a strainer and croutons.
into the broth. Stir in the butter
and simmer 2 minutes. Add the
croutons to the soup and serve
immediately.
 Sopa de agriao Gretna dealface

Watercress soup Lettuce soup

6 to 8 servings 4 servings

2 tablespoons butter 2 tablespoons butter

1 onion, chopped 1 small onion, finely chopped
2 large potatoes, peeled and 1 head Boston lettuce, shredded
cubed 4 cups chicken broth
1 carrot, sliced
y2 teaspoon salt
8 cups chicken broth Freshly ground black pepper
1
2 teaspoon salt cup light cream
J4
Freshly ground black pepper 1 egg yolk, lightly beaten
1 bunch watercress, unshed
and trimmed Heat the butter in a saucepan
2 cups boiling water and saute the onion untr
6 tablespoons heavy cream softened. Add the lettuce, broth
salt and pepper and bring to a
Melt the butter in a large boil. Lower and
the heat, cover
saucepan and saute the onion simmer 30 minutes. Combine
until transparent. Add the the cream and egg yolk in a
potatoes, carrot, broth, salt and small bowl and add to the soup,
pepper and bring to a boil. stirring constantly. Remove
Lower the heat, cover and from the heat and serve
simmer 20 minutes until immediately.
potatoes and carrot are tender.
Meanwhile, cook the watercress
in the boiling water 5 minutes.
Drain and place in the jar of a
blender. Add the soup and blend
until smooth. You will have to
do this in 2 batches. Return the
soup to the saucepan and heat
until just simmering. Serve
immediately with a tablespoon
of cream in the center of each
serving.
Sopa de chicharo
Green pea soup
4 servings
3 cups fresh green peas
4 cups water
/2
l
onion, chopped
1 clove garlic, crushed
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
54 teaspoon chili powder
/i cup canned corn
x
/2
l
cup warm cream
3 tablespoons finely chopped
fresh coriander or parsley
Combine the peas, water, onion
and garlic in a saucepan.
to a boil and simmer for
10 minutes until tender.
and force through a strainer
to form a puree. Heat the butter
in a saucepan. Stir in the flour
and add the puree gradually,
stirring constantly. Add
salt, chili powder, corn and
cream. Heat thoroughly and
sprinkle with coriander or
parsley before serving.
Sopa de tortilla Sopa de amendoim Sopa de milho verde
Tortilla soup Peanut soup Green corn soup
4 servings 8 servings 4 servings
4 slices lean bacon, chopped 1 (2y2 pound) chicken, cut 3 cups canned or frozen corn
1 onion, finely chopped into serving pieces y2 cup milk
]/2 canned green serrano chili, 8 cups water Y2 cup chopped seditions
minced y2 pound beef cut into 4 cups chicken broth
8 tortillas (recipe page 31 ), small pieces 4 tablespoons chopped parsley
cut into strips 1 onion, chopped 4 tablespoons butter
4 cups beef broth 2 tablespoons finely chopped 2 tablespoons flour
teaspoon salt parsley
l
/2 1 teaspoon salt
]/2 cup grated cheddar cheese 1 tomato, quartered Freshly ground black pepper
1 carrot peeled
, and sliced
Fry the bacon in a saucepan 1 1
/2 teaspoons salt Combine the corn, milk and
until the fat has rendered. Add Freshly ground black pepper scallions in an electric blender
the onion and chili and saute 1 cup unsalted peanuts and blend to a smooth puree.
5 minutes. Add the tortilla strips 1 cup water Heat the chicken broth, add
Bring and saute 3minutes more. Add 1 cup fresh green peas the corn puree and parsley
the broth and salt and bring to 1 cup cooked rice and cook for 15 minutes. Heat
Drain a boil. Ladle the soup into 4 potatoes, peeled and cubed the butter, stir in the flour and
individual ovenproof bowls. gradually add the corn mixture,
Sprinkle with cheese and bake Combine the chicken, water, stirring constantly. Season with
in a 475° oven 5 minutes or cubed beef, onion, parsley, salt and pepper. Cook for 5
until the cheese has formed a tomato, carrot, salt and pepper minutes and serve hot.
the golden brown crust. in a large saucepan. Bring to a
boil, reduce the heat and simmer
for 40 minutes until the chicken
and meat are tender. Strain the
soup and remove the meat and
chicken. Remove the skin and
bones from the chicken
and cut the chicken into small
pieces. Blanch the peanuts to
remove the skins. Blend in an
electric blender with the water
until smooth. Add this mixture
to the chicken broth, with the
chicken, meat, peas, rice and
potatoes. Simmer for 15 minutes.
Note: The amount of peas and
ricedepends on how thick you
wish the soup to be.
Sauces

Guacamole Salsa ranchero Salsa de chicaro Salsa verde

Hot avocado sauce Hot red sauce Green pea sauce Green sauce

4 servings 4 to 6 servings 4 servings

2 avocados, peeled and chopped 2 hot red chilies. seeded and 1 cup cooked green peas 4 large tomatoes, peeled and
2 large tomatoes, peeled. cut into pieces 2 tomatoes, peeled, seeded and seeded
seeded and chopped 2 cups canned whole tomatoes chopped 1 small onion, finely chopped
2 canned green serrano 2 medium sized onions, 3 tablespoons finely chopped 2 tablespoons chopped fresh
chilies. minced chopped onion coriander or
1 medium sized onion, finely 1 clove garlic 2 tablespoons vinegar y2 teaspoon dried coriander
chopped 1 teaspoon ground coriander 2 tablespoons oil 1 clove garlic, crushed
l
A teaspoon salt /2
l
teaspoon sugar 1 tablespoon chopped capers 1 teaspoon chopped green
2 tablespoons finely chopped 1
2 teaspoon salt 2 tablespoons finely chopped serrano chili (canned)
coriander or parsley 1 tablespoon wine vinegar green pepper 1
2 teaspoon salt
I tablespoon chopped parsley 2 tablespoons chopped green Freshly ground black pepper
Place the avocados and tomatoes olives
in a bowl and mash with the Combine the chilies. tomatoes, Vi teaspoon thyme Combine all the ingredients in an

back of a fork. Add all the
remaining ingredients and
combine thoroughly. Serve
immediately with tacos. tortillas
or tostados. If you do not plan
to serve the sauce immediately,
cover tightly with plastic wrap
because it darkens when exposed
to the air.
onions, garlic, coriander and
sugar in an electric blender and
blend until smooth. Add salt,
vinegar and parsley. Serve hot
or cold with chicken, fried eggs,
tomatoes or tacos.
V2 teaspoon salt
Freshly ground black pepper
Place the peas and tomatoes in
a bowl and mash with the back
of a fork. Add the onion,
vinegar and oil and beat
vigorously. Blend in all
remaining ingredients. Serve the
sauce with fish, veal or tongue.
electric blender and blend to
form a smooth sauce. The green
sauce can be served hot or cold.
It is traditionally used as a sauce
for meat, tacos. tostados and
enchiladas.
the

Molho de camarao
Shrimp sauce
4 servings
4 tablespoons butter
4 large shrimp, cut in
lengthwise
?
4 teaspoon salt
Freshly ground black pepper
1 onion, chopped
J tablespoon chopped parsley
2 tomatoes, peeled, seeded and
chopped
1 cup water
I tablespoon cornstarch
dissolved in
2 tablespoons tomato ketchup
Heat the butter in a saucepan,
add the shrimp and fry for 3
minutes. Add the salt, pepper,
onion and parsley and cook
until the onion has softened.
Add the tomatoes, water and the
cornstarch dissolved in the
tomato ketchup. Bring to a boil.
reduce the heat and simmer,
stirring constantly until
thickened.
Molho de curry
Curry sauce
4 servings
4 tablespoons butter
half 1 onion, finely chopped
2 tablespoons flour
1 to 3 teaspoons curry powder
to taste
1 cup beef broth
1 apple, peeled and chopped
'/2teaspoon salt
1 tablespoon apple chutney
y2 teaspoon lemon juice
Melt the butter in a saucepan.
Add the onion and fry for 5
minutes until golden brown.
and curry
Stir in the flour
powder and cook 1 minute.
Add the beef broth gradually,
stirring constantly, and cook
until the sauce is smooth.
the chopped apple and salt.
Cover and simmer for 20
minutes. Stir in the apple
chutney and lemon juice and
serve hot.
.
Molho de churrasco Guasacaca
Brazilean barbecue sauce Venezuelan barbecue sauce
3 cups vinegar 1 a vocado peeled and chopped
.
1 tablespoon salt 2 tomatoes, peeled, seeded and
1 tablespoon sugar chopped
2 cloves garlic, crushed 1 cup olive oil
1 small onion, finely chopped 3 tablespoons vinegar
2 tablespoons finely chopped 1 teaspoon prepared mustard
parsley 'A teaspoon salt
8 small chili peppers, chopped 1 red pepper seeded and
.
1 teaspoon rosemary finely chopped
1 teaspoon basil
2 onions finely chopped
,
1 teaspoon thyme 1 tablespoon finely chopped
1 teaspoon marjoram parsley
Place all the ingredients in a Place the avocado and tomatoes
glass jar. Cover and shake in a bowl and mash with a fork
vigorously. Store in the
until fairly smooth. Combine
refrigerator until ready to use. the remaining ingredients and
stirinto the avocado tomato
mixture.
Add
Salsa perejil Mole poblano Salsa de almendras

Parsley sauce Spicy chocolate sauce Add the chocolate and stir until Almond sauce
melted. The sauce should be the
4 servings 10 dried ancho chili peppers consistency of heavy cream. If 4 servings
it seems too thick, add a little of
2 cups boiling water
cup finely chopped parsley 5 tablespoons dried almonds the chili soaking water. This 2 tablespoons lard or oil
/2
l

l
cup blanched and chopped 2 onions, chopped sauce is served with tortillas, 2 tablespoons minced onion
/n
tamales. turkey and chicken. 1 small clove garlic, crushed
almonds 2 cloves garlic, crushed
tablespoon sugar
6 tablespoons olive oil 3 tomatoes, peeled, seeded and 1

3 tablespoons wine vinegar chopped 2 tablespoons vinegar

1 teaspoon sugar Y2 cup raisins % cup tomato sauce

Y2 clove garlic, crushed 1 tortilla (recipe page 31). /2 cup finely chopped almonds
l

1/2 teaspoon salt fried in oil and broken into % teaspoon salt
Freshly ground black pepper pieces Freshly ground black pepper

2 tablespoons sesame seeds

the ingredients in the
Place all
blender. Blend toform a
smooth puree. Serve with fish,
veal, cooked meat or vegetables
such as cauliflower, carrots
or tomatoes.
iy2
teaspoon cinnamon Heat the lard or oil in a
y2
1
A teaspoon ground cloves saucepan and saute the onion
teaspoon coriander seeds and garlic until golden brown.
Y2
l teaspoon salt Add the sugar, vinegar, tomato
/2
4 tablespoons lard sauce and almonds and cook,
stirring. 2 minutes. Season with
2 cups chicken broth
salt and pepper. Serve the sauce
ounces Mexican chocolate.
hot with fish, chicken or tongue.
cut into small pieces

Cut the peppers in quarters and

soak in boiling water 1 hour.
Discard the stems and seeds of
the peppers and place the
peppers in the jar of an electric
blender. Add the almonds,
onions, garlic, tomatoes,
raisins, tortilla, sesame seeds,
cinnamon, cloves, coriander,
salt and a few tablespoons of the
chili soaking water. Blend at
medium speed, adding
tablespoons of water if
necessary, until a paste is

formed. Heat the lard in a

saucepan and add the chili

paste. Cook, stirring, 2 or 3

minutes. Add the broth
gradually, stirring constantly.
Tortillas

Tortillas 1 Tortillas 2

The 'tortilla' ofMexico is Tamales, and 'hallacas' are Tortillas 1 Tortillas 2

probably the hardiest dish ever essentially envelopes of
devised by man (or, more likely corn-meal dough filled with meat 2 cups flour 2(1 to 24 Torn!!, is
by woman'.). It i.s not only ike or vegetables, or sometimes I teaspoon salt
daily bread of the country, but it sweetened fruit, then wrapped in 1 teaspoon baking powder 2 cups masa harina
3 tablespoons lard (cornflour)
is the base ofa large number of either corn huks or banana leaves
*/2cup water I teaspoon salt
everyday and festival dishes. It I though plain parchment will also
1 to iy$ cups warm water
can be crisped and used to hold all serve) . then steamed until the
Sift the flour, salt and baking
sorts offillings - meat, fish, flavors have blended and cooked
Combine masa harina and
powder together into a bowl. the
vegetables. Then it is called a through. This kind ofpreparation
a bowl. Add the warm
(
Cut the lard into the flour salt in
'taco ) It can be fried, filled and makes them excellent choices for
'.
with a pastry blender or 2 water gradually, kneading the
sauced then baked in a dozen picnic meals. knives. Add the water gradually, mixture until it can be gathered
different ways as an enchilada. It stirring with a fork. Knead into a ball. On humid days, you
can be made large or small to suit the dough into a ball and set it will need only the minimum
the particular requirement of the aside for 30 minutes. Pinch off amount of water. The dough
cook. It can be broken up to walnut sized pieces of the should not be sticky. Let it rest
thicken soups - or toasted to dough and roll each piece out for 30 minutes. Form pieces of

serve with appetizers. In the on a lightly floured board into the dough into walnut sized
United Stales, young people in a round 6 inches in diameter balls. Dust a board and rolling

particular have found and !/g inch thick. Heat an pin very generously with corn
it a
ungreased cast iron skillet until flour. Roll the balls out into 5
wonderful addition to the 'snack
a drop of water sizzles on the to 6 inch rounds. If the dough
culture' -and fill it with
surface. Cook the tortillas tends to stick, return it to the
everything from hamburger I with
about 1 minute on each side bowl and knead in a little more
or without chili sauce) to peanut
until lightly flecked with brown. flour. If it seems too dry add a
butter andjelly! The tortilla is
few drops of water and knead
As the tortillas are done, wrap
most commonly made of 'mais '.
them in foil and keep warm thoroughly. Rub an 8 to 9 inch
the corn flour native to Latin in a
r
200 oven. cast iron skillet with shortening
America, but it may also be made or lard and heat it over medium
from wheat or rice flour. Where heat. Cook the tortillas until
once it was entirely a hand dry. about 2 minutes on each
operation - (and it is quite a sight side. As they are done, wrap

to watch a skilled woman pat the them in foil and keep warm in a
little ball of dough into measured very low oven. To serve, wrap
sizesofflat cakes), tortilla them in a linen napkin and
place in a basket. If you make
making is now done by machines
the tortillas in advance, reheat
which knead and roll the dough
them in an ungreased skillet for
into a standard form. In most
a few seconds on each side.
Mexican cities, even the poor buy
their daily ration of tortillas from
a tiny shop in the square.
Tortillas may be both canned or
frozen, and a supply on hand
makes it easy to turn a simple
hamburger into a festive meal.
Enchiladas Acapulco Enchiladas Panquecas de brocoli
Guadalajara

Tortillas Guadalajara style Tortillas Acapulco style Broccoli pancakes the oil in a skillet and saute the
beef until it has lost all trace of
4 servings 4 servings 6 servings pink. Pour off all the
accumulated fatand add the
2 cups diced cooked chicken 1 '/> cups Salsa ranchero I recipe Filling: onion, garlic, bay leaf, oregano,
or turkey page 28) / large bunch broccoli parsley, chives, tomatoes, salt
x
/icup chopped black olives 12 tortillas (recipe page 31) 2 tablespoons vinegar and pepper. Cook over low heat
V2 cup chopped almonds 1 cup Fri/oles refritos (recipe 4 tablespoons water 10 to 15 minutes, stirring
2 tablespoons finely chopped page 73) 4 tablespoons butter occasionally. The sauce will be
onion 1 cup cooked diced veal or 2 tablespoons finely chopped thick. If it tends to stick to the
1 cup Salsa verde ( Recipe chicken onion skillet, add water, 1 tablespoon
page 28 ) 1 cup sour cream at a time.
12 tortillas recipe page 31
l Meat sauce To assemble the dish, roll up
V2 cup grated Parmesan cheese Heat the Salsa ranchero and 2 tablespoons oil the broccoli in the tortillas,
2 tablespoons butter spread each tortilla with a little 1 pound ground lean beef leaving a floweret sticking out
of the sauce. Combine the 2 tablespoons finely chopped at each end. Arrange the
In a bowl,combine the chicken, remaining sauce with the beans onion tortillas in a circle around the
almonds and onion.
olives, and veal. Reserve J/3 of the 1 clove garlic, crushed edge of an ovenproof serving
Heat the Salsa verde and spread mixture. Spread each tortilla 1 bay leaf, crumbled dish. Mound the meat sauce in
each tortilla with a little of the with a portion of the Y4 teaspoon oregano the center and sprinkle with
sauce. Spread a portion of the remaining mixture. Roll up the 1 tablespoon finely chopped cheese. Place in a 350 oven 5 to
chicken mixture over the sauce and place in a buttered
tortillas parsley 10 minutes just until heated
and roll up the tortillas. Place shallow baking pan. Spread the 1 tablespoon chopped chives through. Serve immediately.
them in a shallow buttered remaining mixture over the 6 tomatoes, peeled, seeded and
baking dish and spoon the tortillas and top with sour chopped
remaining Salsa verde on top. cream. Bake in a 350 oven 15 to V2 teaspoon salt
Sprinkle with cheese and dot 20 minutes. Serve with a crisp Freshly ground black pepper
with butter. Bake in a 350' oven green salad.
10 to 15 minutes until nicely 12 tortillas ( recipe page 31
browned. 4 tablespoons grated Parmesan
cheese

To prepare the filling, divide the

broccoli into flowerets. Combine
the vinegarand water in a small
bowl and dip the flowerets into
the mixture several times.
Bring plenty of salted water to a
boil and cook the broccoli about
7 minutes until barely tender.
Drain the broccoli. Heat the
butter in a skillet and saute the
onion until soft. Add the
broccoli and saute, stirring with
a wooden spoon, 2 or 3 minutes
more.
To prepare the meat sauce, heat
 'Huevos rancheros'are, literally, Brazilians excel at subtle spicing.
eggs, farmhouse style -served on Here, broeeoli is cooked and
tort Mas. garnished with hot rolled into thin tortillas and

chili sauce and cool avocados. garnished with a tomato and herb
flavored meat sauee (recipepage
32, 3rd column).

Huevos Rancheros

Tortillas with eggs farmhouse

style

4 servings

3 tablespoons oil
8 tortillas (recipepage 31)
4 tablespoons butter
8 eggs
2
/3cup salsa rancero ( recipe
page 28)
1 avocado, thinly sliced

Heat the oil in a skillet and fry

the tortillas, 1 at a time, until
lightlybrowned on both sides.
Place 2 tortillas on each of 4
serving plates. Melt the butter
and fry the eggs until the whites
are set but the yolks still soft.
Top each tortilla with a fried
egg and garnish with salsa
ranchero and avocado slices.

Serve immediately.
Panquecas com queijo
Pancakes with cheese
4 servings
2 cups Ricotta cheese
2 eggs, lightly beaten
!4 cup grated Parmesan cheese
Y2 teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped
parsley
1 tablespoon grated onion
12 page 31
tortillas (recipe
I cup prepared tomato sauce
Thoroughly combine the
Ricotta cheese, eggs. Parmesan
cheese, salt, pepper, parsley and
onion. Spread a portion of the
mixture on each tortilla. Roll up
the tortillas and place in a
shallow buttered baking dish.
Pour the tomato sauce on top.
Bake in a 350 oven 10 to 15
minutes until the sauce is
bubbling.
Panquecas de batata Tortilla dearroz
Potato pancakes Rice pancake
4 servings 4 to 6 servings
2 large raw white 2 tablespoons oil
1 tablespoon grated onion J onion, finely chopped
2 eggs, beaten 1 small red pepper, finely
2 tablespoons flour chopped
1 teaspoon salt 2 cloves garlic, crushed
Freshly ground black pepper 1 cup rice
Oil for frying 1 teaspoon salt
2 cups boiling water
Peel the potatoes and grate them 3 eggs
coarsely. Stir in the onion, eggs, 1
2 cup grated Parmesan cheese
flour and seasonings. Heat %
inch oil in a frying pan and drop Heat the oil in a saucepan and
the potato mixture by saute the onion, red pepper and
tablespoons into the hot oil. garlic 5 minutes over medium
flattening each pancake with a heat. Add the rice and salt and
spoon. Fry for 5 minutes on cook, stirring, for about
each side until golden brown. 2 minutes until the rice is
Drain on paper towels and opaque. Add the water and stir
serve hot. If desired, crisp once with a fork. Lower the
cooked bacon may be crumbled heat, cover and simmer 25
into the mixture before cooking. minutes or until the rice has
absorbed all the liquid. Remove
Note: The pancakes must be from the heat and set aside
cooked immediately after until the rice is cold. Beat the
preparing as the potato mixture eggs with the cheese and
darkens as it stands. combine with the cold rice.
Transfer to a large shallow
fireproof skillet or baking pan.
Place under the broiler for 5
minutes until the top has
browned. Serve immediately.
Rice and corn dishes

Arroz a la mexicana Airoz verde Arroz jocqui

Rice Mexican style Green rice Rice with sour cream

4 servings

3 tablespoons oil 2 green peppers, seeded and 2 cups cooked rice

1 large onion, chopped finely chopped j/2 cup diced cooked chicken
1 1
cups rice 1 chili poblano, peeled, seeded Y2 cup diced cooked ham
2
3 cups chicken broth and finely chopped /2
l
teaspoon salt
4 large tomatoes, peeled, 1 cup chopped parsley Freshly ground black pepper
seeded and chopped 1 green onion, chopped 2 cups sour cream
2 red chilies, mashed 1 clove garlic 2 sweet green peppers,
1 clove garlic, crushed 3 cups chicken broth seeded and cut into pieces
3 tablespoons oil 3 tablespoons tomato catsup
2 teaspoon salt
1

1 1/2 cups raw rice V2 pound Ricotta cheese

Heat the oil in a saucepan, add
the onion and fry for 5 minutes
until golden brown. Add the
rice and stir for 2 minutes.
Add the chicken broth,
tomatoes, chilies, garlic
3 hard boiled eggs, sliced 6 tablespoons grated Parmesan
2 small cans sardines, drained cheese
Combine the green peppers, Combine the rice with the
chilipoblano, 2 cup parsley,
' chicken and ham. Season with
and salt. onion and garlic in an electric salt and pepper. Mix the sour

Cover and simmer gently for 25 blender. Blend to form a smooth cream with the green peppers
minutes until the rice is tender puree. Add the chicken broth and tomato catsup. Alternate
and has absorbed the liquid. and mix well. Heat the oil in a layers of rice, sour cream

Serve with a salad or tomatoes. saucepan. Add the rice, stirring mixture and Ricotta cheese in a
constantly until the rice is lightly- buttered fireproof dish. Top with
browned. Add the puree, cover, a layer of rice. Sprinkle with
and cook gently for 20 minutes Parmesan cheese. Bake in a
:

until the rice is tender. Transfer preheated 350 oven for 30

to a warm serving dish and minutes until the cheese has
sprinkle with the remaining melted and browned.
parsley. Garnish with sliced
and sardines and serve hot.

>*t«iVf£vMiV>%
Rice, subtly spiked with glowing
pink ham is topped with crisply
sauteed pineapple rings in this
uniquely island way in Jamaica.

Yambalaya

Rice with ham and pineapple

4 to 6 servings

6 tablespoons oil
1 pound cooked ham, cubed
1 onion, chopped
2 cloves garlic, crushed
1 tomato, peeled, seeded and
sliced
1 bouillon cube
1 teaspoon saffron (optional)
2 cups rice
3 cups water
I teaspoon salt
Freshly ground black pepper
J cup canned shrimp (drain
and reserve juice)
1 (1 pound) can sliced
pineapple (drain and reserve
juice)
1 egg, lightly beaten
1/2cup fine dry breadcrumbs
4 tablespoons butter

Heat the oil in a saucepan and

and fry the ham for 5 minutes.
Add the onion and garlic and
fry 5 minutes until soft and
golden. Add tomato and
bouillon cube and simmer for 5
minutes more. Add saffron,
rice, salt, pepper and the
water,
juicesfrom the pineapple and
shrimp. Cook over low heat for
25 minutes or until the rice is

tender. Stir in the shrimp and

mix well. Dry the slices of
pineapple, dip in beaten egg
and breadcrumbs. Heat the
butter in a frying pan and fry the
pineapple slices until golden
brown. Transfer the rice to a
heated serving dish, garnish
with pineapple slices and serve
hot.

Tallarines
con salsa dehongos
Noodles with mushroom sauce
4 servings
3 slices bacon, chopped
2 onions, finely chopped
1 cup tomato sauce
1 tomato, peeled, seeded
and chopped
54 pound ham, cut into
thin strips
2 Spanish sausages or
substitute pepperoni
teaspoon salt
l
/2
Freshly ground black pepper
1 cup chopped mushrooms
1 cup beef broth
y4 pound noodles, cooked
until barely tender and
drained
1 cup grated Parmesan cheese
Fry the bacon in a saucepan
until the fat has rendered. Add
the onions and fry until golden
brown. Add the tomato sauce,
tomato, ham, sausages, salt
and pepper and combine
thoroughly. Cover and simmer
20 minutes. Add the mushrooms
and broth and simmer,
uncovered, 15 minutes more.
Make a layer of noodles in a
shallow buttered baking dish.
Sprinkle with some of the
cheese and spread with part
of the sauce. Continue layering
until all the ingredients are used,
ending with a layer of sauce.
Bake in a 375° oven 25 minutes.
Serve from the baking dish.
All through Latin America then- trapped and steamed to delicate Pasta is popular in Paraguay
are variations ofthe comhu.sk. endemess. These tamalesare thanks to the Italian immigrants
stuffed with meat. meal, ypical of Mexico. Here it is served with
there.
vegetables spices - all carefully
.
mushrooms and spicy sausage,
(below)
Humitas
Stuffed corn husks
4 to 6 servings
4 cups (8 ears) fresh corn
kernels
3 tablespoons butter
1 onion, chopped
1 tomato, peeled, seeded
and chopped
Y2 teaspoon salt
Freshly ground black pepper
1 teaspoon sugar
54 cup milk
2 eggs
Remove the corn kernels from
the cobs. Reserve the cobs.
Keep the largest husks (leaves
from the corn cobs) and cover
with boiling water to soften.
Heat the butter in a frying pan,
add the onion and fry for
5 minutes until soft. Add the
tomato, salt, pepper and sugar
and cook for 5 minutes. Add
the corn, milk and eggs and
cook gently for 10 minutes,
stirring constantly. Dry the
corn husks and place 3
tablespoons of the mixture in
the center of each. If husks
are small, use 2 for each
humitas. Fold the sides of the
husks over the filling and lap
the two ends over each other
to enclose the filling. Secure
tightly with string. Arrange
the cobs on the bottom of a
large wide pan and barely
cover with boiling water.
Cover with the humitas.
Cover the pan tightly so that
steam cannot escape and cook
30 minutes. Remove from the
heat, untie and stack on hot
platter without opening the husks.
 )

Tamales Tamale pastel Pastel de choclo

Stuffed corn husks Mexican corn pie C h ilea 11 corn pie

12 to 16 . rings 4 servings 6 servings

12 to 16 dried or fresh corn 2 tablespoons olive oil 4 tablespoons oil

husks 2 onions, chopped 1 onion, chopped

Y2 cup lard 1 clove garlic, crushed y2 pound ground beef

2 cups masa harina (corn 2 cups diced cooked pork Vi teaspoon thyme
flour) 1 teaspoon chili powder '2 teaspoon salt

1 teaspoon salt 1/3 cup chopped pitted olives Freshly ground black peppe,
2 14 teaspoon coriander 3 hard boiled eggs, sliced
Vi lo A cup beef broth
1 cup mole poblano I recipe /2 teaspoon salt
l 14 cup raisins
page 30) 4 small tomatoes, peeled, 2 cups diced cooked chicken
pound cooked turkey meat, seeded and chopped 1 /2
1
cups frozen or canned corn
/2
l

diced 1 cup beef broth 1 cup milk

Y2 cup water 2 eggs, beaten

Soak the dried corn husks in 1/4 cup masa harina ( corn flour /2 teaspoon
l
basil

warm water 30 minutes or wash 6 slices Muenster cheese 1 teaspoon sugar

the fresh corn husks. Beat the 2 tablespoons butter

lard with an electric mixer until Heat the oil in a heavy frying
light and Add the masa
fluffy. pan. add the onions and garlic Heat the oil in a frying pan, add
harina and and combine
salt and cook for 5 minutes until the onion and fry for 5 minutes
thoroughly. Add enough of the soft and golden. Add the diced and golden. Add the
until soft

broth to make a soft dough. pork, chili powder, olives, ground beef, thyme, salt and
Spread the corn husks out on a coriander, tomatoes and
salt, pepper and cook for 10 minutes,
board. They should measure beef broth.Simmer for 10 stirring occasionally. Place in a

approximately 4 to 5 inches minutes. Combine the water and buttered ovenproof casserole.
wide and 8 inches long. If they masa harina and add to the pan. Arrange a layer of egg slices

are not wide enough, overlap Bring to a boil, stirring over the meat, sprinkle with
2 husks. Spread the dough to a constantly, and cook for 5 raisins and cover with the

3 inch square in the center of minutes. Turn into a buttered chicken. Cook the corn in the
each husk. Combine the poblano 8 inch square baking dish and milk for 5 minutes. Cool. Add
sauce and the diced turkey and cover with slices of cheese. Bake the beaten eggs, basil and sugar.
place a mound of the mixture in a preheated 350 oven for Pour over the chicken, dot with
on top of the dough. Fold over 30 minutes and serve hot. butterand bake in a preheated
each long, narrow edge, then 350 oven for 30 minutes.
fold in thirds, enclosing the
filling. Place the tamales. seam
side down, in a steamer or
colander. Steam over simmering
water 1 hour. Serve immediately.
 Y

Pan de maiz Chepa Angii

Com bread pudding Corn bread

8 to 10 servings 2
/3 cup butter 4 to 6 servings
2 eggs
3 tablespoons olive oil 1 2 cups grated sharp Cheddar 2 cups water
3 onions, finely chopped cheese 1 cup coconut milk (see note)

3 tomatoes, peeled, seeded 2y4 cups yellow corn meal I y2 cups rice flour
and chopped Y2 teaspoon salt y2 teaspoon salt

Y4 cup chicken broth 2 teaspoons baking powder

1 teaspoon salt
2 cups sifted corn meal
1 teaspoon baking powder
1
pound cottage cheese
2
3 tablespoons melted butter
1 y2 cups milk
Heat the olive oil in a saucepan
and saute the onions 5 minutes.
Add the tomatoes and cook
10 minutes, stirring frequently.
1/3 cup milk Combine water and coconut
milk. Place 2 cups of the mixture
Beat the butter until light and in asaucepan and bring to a
fluffy. Add the eggs 1 at a time. simmer. Combine the rice flour
beating well after each addition. with the remaining liquid and
Add the cheese and beat until beat with a wire whisk until
the mixture is smooth. Combine smooth. Add the flour paste to
the corn meal, salt and baking the simmering liquid, a little at
powder and add to the cheese a time, stirring constantly with
mixture alternately with the a wire whisk. Boil 5 minutes,
milk. Continue beating until stirring constantly. Lower the

Add the broth and salt and well blended. Spread the batter heat and simmer 15 minutes,
cook over medium heat 10 in a buttered 8 inch loaf pan and stirring occasionally. Season

minutes. Sift the corn meal cover with aluminum foil. Bake with salt. This dish is

and baking powder together

:
in a 375 oven 50 to 60 minutes traditionally placed in a mold,
into a bowl. Add the cottage or until the loaf is firm. Remove and served cold, but
chilled

cheese, butterand milk and
mix thoroughly. Stir in the
onion tomato mixture. Place
a buttered 8x8 inch baking
pan and bake the pudding in a
350 oven 1 hour. Cut into
:
rectangles and serve immediately.
from the pan and cool on a wire most Americans prefer it served
rack. hot like a thick cereal.
in Note: To make coconut milk,
simmer together equal parts of
shredded dried coconut and
milk for 30 minutes. Strain and
use the milk as directed.
 //; Mexico, delicate lightly

Fish dishes sauteedfish fillets are marinated

man orangejuice/oil mixture and
garnished with green pepper and
fragrant orange rind.
 Island coi >ks combine nati\
vegetable sand saffron into
soul-satisfying slew in the
Antilles.

Pisca stoba

Latin America encompasses more America are seldom found in the 4 fish fillets (halibut, cod,

than seven thousand miles of southern countries where the red snapper, cut into 3 to
coastline with two oceans, the cooks understand die need to 4 servings 4 inch pieces)
Gulf of Mexico and the maintain the delicate, natural
2 tablespoons butter Heat the butter in a casserole.
Caribbean Sea to provide a flavor offish or to encliance it

only lightly.
1 onion, thinly sliced and Add the onion, garlic, green
seemingly endless variety ofgifts
separated into rings pepper and tomato and cook,
from the sea. Quite naturally, fish
2 cloves garlic, crushed stirring, 2 minutes. Add the
is the major protein in most of the
1 green pepper, seeded and salt, saffron and water and
coastal countries. Few things
chopped bring to a boil. Lower the heat,
equal the glory offresh-caught 1 tomato, peeled, seeded and cover and simmer 30 minutes.
fish, quickly cooked -either chopped Add the potatoes and fish and
simply broiled over an open fire 1 teaspoon salt simmer 10 to 15 minutes,
on a beach ; or stewed with fresh Large pinch of saffron depending on the thickness of
vegetables and spices for a family 1 cup water the fish fillets. Do not overcook
meal. The cooks of Latin 4 small cooked potatoes, the fish. Serve from
America have developed an cubed the casserole.

infinite number of ways to

prepare their natural glory.
Pickled, smoked, curried, stewed,
stuffed, sauced (often with other
fish), fish in the countries of
Latin America reaches a peak of
perfection seldom found in any
other part of the world.
Ofparticular note is the great
supply of red snapper available
throughout Mexico - often served
with sweet and sour sauce that
defies analysis. All through the
Caribbean areas, the fish markets
are one of the great 'tourista'
sights. The great variety of
seafood is attractively arranged
and garnished and the vendors
sing the special charms of their
particular catch each morning.
The Amazon and the River Plata
also supply a great abundance of
fish. Shellfish - the huge shrimp,
and lobsters caught off die coast
of Chile and Peru - are famous
all over the world.
The breading and frying
techniques so common in North
Escabeche de pescado
Pickled fish
4 servings
3 tablespoons butter
2 pounds fish fillets
!4 cup olive oil
YA cup orange juice
3 tablespoons tarragon
vinegar
2 hay leaves
1 teaspoon salt
1/8teaspoon white pepper
Grated rind of 2 oranges
2 tablespoons finely chopped
green pepper
2 tablespoons finely chopped
sea/lions
1 small clove garlic, crushed
Heat the butter in a skillet
brown the fish fillets quickly on
both sides. Carefully transfer the
shallow glass dish.
fish to a
Combine the remaining
ingredients and pour over the
fish. Cover tightly with plastic
wrap and refrigerate at least 12
hours, basting occasionally
Cebiche de corvina Peixe escabeche Massala viesie
a moda Brasileira
Peruvean pickled fish Fried fish in escabeche sauce Curried fish
6 servings 4 servings 4 servings
2 pounds hake or other white I tomato, peeled, seeded and 4 fillets of cod, halibut or
fish fillets chopped snapper
1 teaspoon salt 1 onion, cut into thin slices 1 teaspoon salt
Freshly ground black pepper 1 tablespoon chopped 6 tablespoons oil
2 whole hot chili peppers, coriander or 1 onion, chopped
seeded and sliced into thin 1 teaspoon dried coriander 2 cloves garlic, crushed
strips 1 tablespoon chopped parsley 1 tomato, peeled, seeded and
1 tablespoon chili powder 1 tablespoon chopped chives chopped
2 large onions, finely chopped 2 tablespoons oil 1 green pepper, seeded and cut
Juice of 3 lemons I tablespoon vinegar into pieces
Juice of 4 limes 1 clove garlic, crushed 1 to 3 teaspoons curry powder,
I head of lettuce I cup water to taste
I pound sweet potatoes, cooked /2 teaspoon
x
salt 1 cup water
and sliced Freshly ground black pepper
4 ears fresh corn, cooked and 1
4 cup oil Dry the fish with paper towels
cut into 2 inch rounds iy2 pounds fillets of white fish and season with salt. Heat the
and oil in a fryingpan and brown the
Cut the fish into inch pieces
1 Prepare the sauce by mixing all fish 5 minutes on each side.
and place in a large flat glass or the ingredients together, except Remove the fish from the pan.
ceramic dish. Mix the salt, for the oiland fish. Bring to a Add the onion and garlic to
pepper and the chili peppers. boil and simmer for 10 minutes. the same oil and fry for 5
Add the chili powder and Keep warm. Heat the % cup oil minutes. Add the tomato,
onions and combine with the in a frying pan, add the fish and pepper and curry and cook for
fish. Add the lemon and lime fryover high heat for 5 minutes 5 minutes more. Return the fish
juices and stir carefully so that on each side. Add the sauce and to the pan. Add the water and
fish does not break. If the simmer for 5 minutes. May be simmer, covered, for 15 minutes.
marinade does not cover the accompanied by fluffy rice. Serve the fish with rice.
fish, add additional lemon or This dish may also be served
lime juice. Cover and cold as a salad.
refrigerate 3 to 4 hours or
overnight. When ready to serve,
place the raw fish on a bed of
lettuce leaves. Serve with the
hot slices of sweet potato and
rings of corn on the cob.
Pescadilla al homo Cebiche

Baked whiting frequently with the pan juices. Pickled raw fish

Place the fish on a heated

4 servings platter and remove the string 6 servings
and trussing skewers. Strain the
1 (3 pound) whiting cooking liquid over the fish and 6 fillets of sole, cut into

serve immediately. thin strips

2 cups freshly made
breadcrumbs 1 cup dry while wine
1 cup lemon juice
I cup milk
1 onion grated
,
3 onions, thinly sliced
2 tablespoons finely chopped 2 teaspoons salt
1 cup water
parsley
1 egg yolk \/2 cup vinegar

1
teaspoon salt 2 chili peppers minced or
2
Freshly ground black pepper V2 teaspoon chili powder
1 onion, sliced % teaspoon freshly ground

1 stalk celery, sliced

black pepper

6 parsley stems 3 cooked sweet potatoes, sliced

4 slices lemon Lettuce leaves

'4 cup olive oil
Juice of 2 lemons Place the fish in a bowl and add
the wine and lemon juice. Let
Y2 cup dry white wine
stand 3 hours at room
Have the fishman clean the fish temperature. Place the onions
but leave the head and tail in a separate bowl. Add
intact. Soak the breadcrumbs in teaspoon salt and the water
the milk 10 minutes. Squeeze and soak 20 minutes. Drain
out the excess milk and place the and rinse the onions under
breadcrumbs in a bowl. Add the cold running water. Return
grated onion, parsley, egg yolk, the onions to the bowl. Add the

salt and pepper and combine \inegar and soak 1 hour.

thoroughly. Stuff the fish with Drain and toss with the chili
the mixture and secure the peppers, black pepper and

opening with skewers or thread. remaining salt. Gently combine

Pass a trussing needle threaded the onion mixture with the fish

with string through the head and and let marinate 2 hours more.
tail of the fish and gently pull it
Refrigerate 2 to 3 hours before

into a semicircle. Knot the serving. Serve garnished with

string to hold the fish in that sliced sweet potatoes and

position. Scatter the sliced onion, lettuce leaves.

celery, parsley and lemon slices

on the bottom of a baking dish.

Place the fish on top of the
vegetables and pour over the
olive oil. lemon juice and wine.
:

Bake in a 400 oven about 25 to

30 minutes until the fish flakes
'

easily with a fork. Baste

 Delicate fillets oflocalfish are

wrapped around a creamy egg

yolkfilling and baked in a simple

sauce for a delectable dish in

Bolivia.

Pescado al homo Pcjerrey en escabcchc

Baked fish fillets egg yolks, cream, 54 cup sherry.

6 servings

6 tablespoons butter
2 onions, chopped
2Y2 cups fresh breadcrumbs
3 egg yolks, beaten
2 tablespoons heavy cream
/2 cup sherry
l

1 /2 teaspoons
1
salt
Freshly ground black pepper
54 teaspoon nutmeg
6 fillets of sole or flounder

Heat 4 tablespoons butter in a

frying pan.Add the onions and
minutes until soft and
fry for 10
golden. Add the breadcrumbs.
The combination offish and fruit
juice is a popular one, full of
protein and vitamin C '. In Mexico
chopped olives and red pepper are
added to enhance the flavor and
garnish the dish.

Pescado en jugo Huachinango

defruta a la veracruzana

Fish prepared with fruit juice Heat the oil, add the onion and Fish Veracruz style Clean the fish and rub with salt

fry for 5 minutes until soft. Add and garlic. Heat the oil, add the
3 servings the olives, red pepper, 4 servings onion and fry 5 minutes until
coriander, salt, pepper and fruit soft and golden. Add the
2 tablespoons oil juices.Melt the butter in an 1 (2 pound) red snapper or tomatoes, cinnamon and cloves
1 large onion, chopped ovenproof casserole, add the other fish and simmer gently for 5 minutes.
l
/2 cup black olives, pitted and fish and pour over the sauce. I teaspoon salt Place the fish in a buttered
cut into quarters Bake in a preheated 350° oven 1 clove garlic, crushed ovenproof dish and cover with
Vi cup red pepper, chopped for 15 minutes or until the fish 4 tablespoons olive oil the jalapeno pepper, capers,
1 teaspoon dried coriander is tender. Baste with the sauce I onion, chopped lemon juice and olives. Cover
l
/2 teaspoon salt occasionally during cooking. 5 tomatoes, peeled, seeded and with the tomato mixture.
Freshly ground black pepper Garnish with the chopped egg chopped Bake in a preheated 350 oven
4 tablespoons orange juice whites and serve hot. J4 teaspoon cinnamon for 30 to 40 minutes until the
2 tablespoons lemon juice 54 teaspoon cloves fish is tender. Serve with frijoles

1 tablespoon butter 5/3 cup jalapeno pepper (canned refritos and crisp tortillas.
3 3 pound) whole fish
( /4
hot chili), seeded and cut
Whites of 3 hard boiled eggs, into strips
chopped 3 tablespoons capers
1 tablespoon lemon juice

5/3 cup stuffed olives, halved

Corvina al homo Pudimdebacalhau Bacalao a la argentina

con salsa de huevo

Corbina baked with egg sauce Molded salt cod with shrimp ovenproof mold. Transfer the Cod Argentine style
sauce cod mixture to the mold and
4 servings place it in a larger pan of hot 6 servings
water to come 2a of the way up
4 ( /2 pound)
l
pieces corbina or the sides of the mold. Bake in a I ] J pounds dried salt cod
halibut 3
4 pound salt cod 350 oven 1 Is hours or until a 1 onion
'/2 teaspoon salt 3 tablespoons oil knife inserted in the center 1 bay leaf
Freshly ground black pepper 1 onion, finely chopped comes out clean. Remove from y2 cup olive oil
Juice of 1 lemon 2 tomatoes, peeled, seeded and the oven and let stand 10 3 onions, chopped
1 onion, sliced chopped minutes. Unmold the cod onto 1 clove garlic, crushed

/2 cup olive oil 4 cup dry white wine

l 1
2 egg yolks
Sprinkle the fish on both sides
with salt, pepper and lemon
juice and place in a shallow
ovenproof casserole. Arrange
the onion slices on top of the
fish and pour on the olive oil.
Bake in a 350 oven about 12
minutes or until the fish flakes
easily with a fork. Transfer the
fish to a heated serving plate and
strain the pan liquid into a
small saucepan. Beat the egg
yolks into the liquid and place
over very low heat, beating
constantly with a wire whisk
just until the mixture thickens.
Immediately remove from the
heat. Spoon the sauce over the
fish and serve.
4 tablespoons butter
6 tablespoons flour
iy4 cups milk
4 eggs, separated
1
2 cup raisins
Freshly ground black pepper
2 tablespoons finely chopped
parsley
2 small onions, thinly sliced
5 pimiento stuffed olives,
thinly sliced
Soak the cod in cold water
overnight, changing the water
several times. Remove any sk.'-i
and bones and grind the cod in
a blender or use the finest blade
of a meat grinder. Heat the oil
in a skilletand saute the onion,
tomatoes and cod for 5 minutes
over medium heat. Add the
wine and simmer 5 minutes.
Meanwhile, heat the butter in a
saucepan. Add the flour and
cook, stirring, 2 minutes. Add
the milk gradually, stirring
constantly until the mixture is
very thick. Remove from the
heat and beat in the egg yolks,
1 at a time. Stir in the raisins.
pepper, parsley and cod mixture.
Beat the egg whites until soft
peaks form. Stir !/3 of the
whites into the cod mixture and
carefully fold in the remainder.
Butter and flour a 2 quart
a serving plate and decorate 2 cups cooked chick peas
with thinly sliced onions and 3 eggs
olives. Serve with a shrimp 3 tablespoons lemon juice
sauce (page 29). % teaspoon chili powder
4 tablespoons grated Parmesan
cheese
4 tablespoons finely chopped
parsley
/2 cup fine
l
dry breadcrumbs
2 tablespoons butter
12 olives, pitted
Soak the cod for 12 hours in
cold water. Change the water
twice. Drain. Cover the fish with
fresh water and add the onion
and bay leaf. Bring to a boil,
reduce the heat and simmer for
30 minutes. Drain and flake the
fish finely with a fork. Heat 4
tablespoons oil in a saucepan,
add the chopped onions and
garlic and fry for 5 minutes until
golden. Add the flaked cod and
chick peas and mix well. Spread
in a buttered ovenproof dish.
Beat the eggs and add the
remaining olive oil gradually.
Stir in the lemon juice, chili
powder, grated cheese and
parsley. Pour this mixture over
the fish, cover with breadcrumbs
and dot with butter. Bake in a
:
preheated 350 oven for 20
minutes. Garnish with olives
and serve from the dish.
Filet de peixe
a Margucry
Fish fillets in wine sauce
4 servings
2 pounds fillet of sole
1 teaspoon salt
Freshly ground black pepper
1 '
2 cups dry white wine
1 cup sliced mushrooms
2 tablespoons butter
3 tablespoons flour
I egg yolk
!/2 cup heavy cream
Juice of 2 lemon
J
1 cup cooked small shrimp
Sprinkle the fillets of sole with
1
2 teaspoon salt and pepper.
Fold them in half and place
in a buttered heatproof casserole
Add • 2 CU P wine. Bring to a
simmer, cover and cook
8 minutes until the fish is just
done. Do not overcook. Drain
the fillets and arrange in an
ovenproof serving dish. Cook
the mushrooms in boiling
salted water 2 minutes. Drain
and place on top of the fish.
Melt the butter in a saucepan.
Add the flour and cook,
stirring. 1 minute. Add
remaining wine gradually,
stirring constantly, until the
sauce is thickened and smooth.
Beat the egg yolk with the
cream in a mixing bowl. Add
the hot sauce a little at a time,
beating constantly with a wire
whisk. When 3 4 of the hot sauce
has been added, pour the
mixture into the saucepan.
Bring to a simmer and stir in
the lemon juice and remaining
salt and pepper. Sprinkle the
shrimp over the fish and pour
the sauce over all. Place in a
Huachinango relleno Yatapa
Fish stew
:
350 oven 5 to 10 minutes until Stuffed fish
heated through. Serve
immediately. 6 servings servings
6 tablespoons butter 3 cups unsweetened grated
3 tablespoons flour coconut
4 cup chicken broth 3 cups milk
4 cup light cream 4 tablespoons olive oil
4 teaspoon salt 2 onions, finely chopped
Freshly ground black pepper 2 cloves garlic, crushed
Juice of 1
2 lemon Y2 teaspoon chili ponder
1 cup sliced mushrooms 4 tomatoes, chopped
12 cooked mussels, sliced 2 cups water
6 fillets of sole 2 teaspoons salt
2 tablespoons finely chopped J teaspoon ginger
parsley 2 bay leaves
2 pounds fish fillets (cod or
Heat 3 tablespoons butter in a halibut) 4 inch pieces
,
saucepan. Add the flour and 1 pound shrimp, shelled and
cook, stirring. 1 minute. Add the deveined
broth and cream gradually, I cup ground unsalted peanuts
stirring constantly until the 6 tablespoons cornmeal
sauce isand smooth.
thick
Season with pepper and
salt, Place the coconut and milk in a
lemon juice. Heat the remaining saucepan and simmer over the
butter in a skillet and saute the lowest possible heat 30 minutes.
mushrooms 2 or 3 minutes over Strain and reserve the milk.
high heat. Remove from the Heat the oil in a large saucepan
heat and combine the and saute the onions and garlic
mushrooms with the mussels and until golden brown. Add the
cup of the sauce. Sprinkle chili powder and tomatoes and
\ 2
the the fillets with salt and pepper simmer 5 minutes. Add the
and spread each with a portion water, salt, ginger and bay
of the stuffing. Roll up the leaves and bring to a boil.
fillets and tie with string. Place Lower the heat, add the fish
in a buttered shallow baking fillets and shrimp and simmer
dish and top with the remaining 3 to 5 minutes. Transfer the fish
sauce. Bake in a 375 oven 5 to 1 and shrimp to a plate. Strain
20 minutes. Garnish with and reserve the broth. Place the
chopped parsley and serve with reserved milk in a large
saucepan, add the peanuts and
simmer 15 minutes. Add the
reserved fish broth and stir in
cornmeal. Simmer 25 minutes,
stirring frequently. Add fish and
shrimp and simmer until heated
through. Serve over rice.
F/.s/i is sometimes finely chapped The beautiful big shrimp of the
» ith seasoning, then fried quickly
Caribbean are sweet and rich In
.

to preserve its delicacy.

Guyanas they are quickly fried,
then simmered briefly in a pungent
curry sauce.

Balchi di pisca Sara Sara

Fish balls Shrimp in curry sauce

4 servings 4 servings
|

2 cups water 6 tablespoons oil

-% teaspoon salt 12 jumbo shrimp, shelled and

1 pound fish fillets deveined
2 slices day old. firm textured 4 cloves garlic, crushed
white bread, crusts removed 1 fresh red pepper, seeded and

cup milk cut into small pieces

Y2
1 egg, lightly beaten 1 onion, chopped

tablespoons tomato puree 1/3 teaspoon salt

1 2
Freshly ground black pepper 1 to 3 teaspoons curry powder,
1 cup fine dry breadcrumbs to taste

4 tablespoons oil 1 tomato peeled, seeded and

.

sliced

Bring the water to a simmer and 2 tablespoons chopped parsley

add Vi teaspoon salt and the fish or celery leaves
fillets. Cook gently 8 minutes or

until the fish is tender. Remove Heat the oil in a frying pan and
the fish with a slotted spoon and fry the shrimp on both sides for

pat dry with paper towels. 5 minutes. Reduce the heat, and

Flake the fish finely with a fork add the garlic, red pepper,
and place in a bowl. Soak the onion, salt, curry and tomato.
bread in the milk 5 minutes. Simmer for 10 minutes. Sprinkle

Squeeze out the excess milk and with chopped parsley or celery
crumble the bread into the bowl. leaves before serving.

Add the egg, tomato puree,

remainingsalt and pepper and

combine thoroughly. Shape the

mixture into walnut sized balls
and coat with breadcrumbs.
Heat the oil in a skillet and

saute the fish balls until golden

brown on all sides. Remove
them with a slotted spoon and
drain on paper towels. Serve
immediately.
 Brazil's African injlu
evident in this pepper shrimp ami
rice dish.

Camarao a Bahiana

Shrimp Bahia style in

tomato sauce

4 servings

3 tablespoons oil

1 onion, finely chopped

6 small tomatoes, peeled,
seeded and chopped
/4
l
cup finely chopped parsley
2 pounds shrimp, shelled and
deveined
Y2 teaspoon salt
Freshly ground black pepper
1 tablespoon butter
I tablespoon flour
1 cup coconut milk (see note)
2 small very hot red peppers,
minced (optional)

Heat the oil in a large saucepan

and saute the onion until
softened. Add the tomatoes and
parsley and saute 5 minutes.
Add the shrimp and cook,
stirring constantly, 3 minutes.
Season with salt and pepper.
In a small saucepan, melt the
butter. Add the flour and cook,
stirring, I minute. Add the
coconut milk gradually, stirring
constantly until slightly
thickened. Add the sauce and
peppers to the shrimp mixture.
Simmer 2 minutes. Transfer to a
heated serving dish and surround
with fried rice.
Note: To make coconut milk,
simmer equal amounts of grated
unsweetened coconut and milk
together for 30 minutes. Strain
the milk and use as directed.
Chupe de mariscos Empadinhas
de camarao

continue stirring 5 minutes or Shrimp pie pepper, olives, chopped egg and
Shrimp and scallop stew
until the shrimp are heated parsley. Let the filling cool for

through. Serve immediately. 15 minutes. Pour into the pastry

4 to 6 servings
shelland cover with the
Pastry remaining circle of pastry.
2 pounds shrimp
2'/2 cups flour Brush with beaten egg yolk.
4 cups water
Vi teaspoon salt Bake in a preheated 400 oven
1 stalk celery, sliced
6 tablespoons butter, cut into for 35 minutes or until golden
1 teaspoon pickling spices
2 teaspoons salt small pieces brown on top. Serve hot.
5 slices firm textured white 6 tablespoons shortening
bread, crusts removed 2 egg yolks
cups milk 4 to 5 tablespoons ice water
1 y2
4 tablespoons butter
2 medium sized onions, Filling:

finely chopped
2 tablespoons oil
crushed 1 onion, chopped
2 cloves garlic,
1 clove garlic, crushed
1 teaspoon paprika
% teaspoon chili powder 4 medium sized tomatoes.

Freshly ground black pepper peeled and chopped

J /2 cups ( 1 pound ) shrimp
l
I cup finely ground almonds
cooked and chopped
Wash the shrimp. Place the 1 teaspoon salt
water, celery, pickling spices Freshly ground black pepper
and teaspoon salt in a large
1
1

4 cup chopped ripe olives

saucepan and bring to a boil. 1 hard boiled egg. chopped

Add the shrimp, cover and 2 tablespoons chopped parsley

cook 3 to 4 minutes. 1 egg yolk, lightly beaten

Drain the shrimp in a colander

and reserve 1 1/2 cups of the To prepare the pastry, measure
liquid. Shell and devein the the flour and salt into a bowl.
shrimp and dry thoroughly Add the butter and shortening.
on paper towels. Soak the bread Combine with a pastry blender
in themilk 5 minutes. or fingertips. Add the egg yolks.
Mash the bread until fairly Add the water, a little at a time,
smooth. Heat the butter in a and stir with'a fork to form the
large skillet. Add the onions, pastry into a ball. Wrap in

garlic,paprika, chili powder, waxed paper and chill for 20

remaining salt and pepper and minutes. Cut the dough in half.
cook over medium heat about Roll each half on a lightly
10 minutes until the onions are floured board to fit a 9 inch pie

very soft. Add the bread and plate. To prepare the filling, heat

cook, stirring, 5 minutes. the oil in a saucepan, add the

Add the almonds, milk in onion and garlic and cook over
which the bread has been low heat for 10 minutes until the
soaked and the reserved shrimp onion is soft and golden. Add
cooking liquid and stir until the tomatoes and cook for 10
thickened. Add the shrimp and minutes. Add the shrimp, salt.
Camarones con
salsa de almendras
Shrimp in almond sauce
4 to 6 servings
I cup water
1 cup dry white wine
1 pound shrimp, shelled
and deveined
1 pound scallops
IV2 cups freshly made breadcrumbs
1 cup milk
4 tablespoons butter
3 onions, finely chopped
1 teaspoon paprika
1 cup heavy cream
1
4 teaspoon chili powder
/2
l
teaspoon salt
Freshly ground black pepper
3 hard boiled eggs, quartered
/2 cup grated Parmesan cheese
l
Bring the water and wine to a
boil in a saucepan. Add
shrimp and scallops. Cover and
simmer 3 minutes. Drain the
shellfishand reserve 1 cup of
the liquid. Chop all but 4 of the
shrimp and scallops. Soak the
breadcrumbs in the milk 10
minutes. Squeeze out the excess
and discard the milk. Heat the
butter in a large skillet.
the onions and paprika and
saute over moderate heat
10 minutes, stirring frequently.
Add the breadcrumbs and
reserved shellfish cooking liquid
and combine thoroughly.
Stir in the chopped shellfish,
cream, chili powder, salt and
pepper. Cook over the lowest
possible heat 10 minutes, stirring
frequently. Garnish
with hard boiled eggs and
Parmesan cheese. Cut reserved
shrimp and scallops in half
and arrange on top of each serving.
Congrio a la cacerola
Conger eel in casserole
4 servings
2 pounds conger eel
1 teaspoon salt
Freshly ground black pepper
2 tablespoons oil
2 tablespoons lard
2 tablespoons butter
2 onions, chopped
2 cloves garlic, crushed
y2 teaspoon marjoram
y2 teaspoon cumin
4 medium sized tomatoes,
peeled, seeded and thinly
sliced
4 medium sized potatoes,
peeled and thickly sliced
% cup corn, canned or frozen
V4 cup cream
54 cup croutons
the 2 tablespoons chopped parsley
Cut the eel into serving pieces.
Season with salt and pepper
and brown lightly in the
heated oil. Heat the lard and
butter in a saucepan. Add
onions, garlic, marjoram and
cumin. Fry gently until the
Add onions have softened. Add the
tomatoes, potatoes, corn and
cream. Cover and cook 20
minutes over low heat. Place
/2 of the vegetables and sauce
l
in a casserole. Cover with the eel
and top with the remaining
vegetables and sauce. Place in a
preheated 350° oven. Cover and
bake for 30 minutes. Serve hot,
garnished with croutons and
chopped parsley.
Mejillonesalacrema Calamares rcllenos
Creamed mussels Stuffed squid
4 servings 6 servings
32 large mussels, in their shells 12 squid
/2
l teaspoon salt 4 cups freshly made
Freshly ground black pepper breadcrumbs
1 cup dry white wine y2 teaspoon salt
4 tablespoons butter Freshly ground black pepper
1 cup sliced mushrooms y2 cup raisins
4 tablespoons flour /4
l
cup grated Parmesan cheese
2 tablespoons brandy 1 hard boiled egg, seived
Juice of 1 lemon 2 anchovies, finely chopped
14 teaspoon grated nutmeg 4 tablespoons melted butter
1 cup heavy cream 2 tablespoons oil
1 onion, finely chopped
Place the cleaned mussels in a 6 tomatoes, peeled, seeded and
saucepan with the salt, pepper chopped
and wine. Cover and cook for
7 minutes or until the shells Wash the squid. Cut off the
open. Strain and reserve the tentacles and reserve a few for
liquid. Remove the mussels from the stuffing. Discard the ink
their shells. Heat the butter, sack and the transparent
add the mushrooms and cook cartilege from the back. Chop
for 5 minutes. Stir in the flour the reserved tentacles and place
and add the strained wine in a Add the breadcrumbs,
bowl.
mixture from the mussels. salt, pepper, raisins, Parmesan
Cook gently until thickened, cheese, hard boiled egg,
the stirring constantly. Add the anchovies and melted butter and
brandy, lemon juice and nutmeg. combine thoroughly. Stuff the
Stir well and gradually pour squid and arrange them in a
in the cream. Add the mussels buttered baking pan. Bake in a
and reheat but do not boil.
:
350 oven 30 minutes.
Meanwhile, heat the oil in a
saucepan and saute the onion
until golden brown. Add the
tomatoes and simmer 5 minutes.
Pour the onion/tomato mixture
over the squid and bake 15
minutes more.
 'Picadillo ' is a name which covers nuts, raisins, /rials or whatever

Meat dishes a whole range oj dishes oj finely

chopped meal mixed with
happens to be on hand. It is

alone as a kind ofhash or used as a

served

tomatoes, onions, olives, peppers, stuffing for other dishes.

 In Peru, where mail IS plentiful, Argentina isfamousfor its beej last) Here it is siminercdwilh
luscious tidbits arc marinated and and its cooks have devised salt fork sausage, chicken and an
.

spitted over hot coalsfor a special wonderful way to make the often
s array ofgarden fresh vegetables
treat, top tough, range-fedmeal lender and /(•( ipepage54, Islcolumn).

Picadillc Anticuchos

Stewed meat with onions Barbecued meat

and raisins
4 servings
4 servings
2 pounds sirloin steak, cut into

2 pounds lean stewing beef. 1 inch cubes

cut into I A
l
inch cubes J cup tarragon vinegar
1 teaspoon salt >/•>cup water
Water 2 fresh chili peppers, finely
2 tablespoons oil chopped or
1 onion, finely chopped y2 teaspoon chili powder
3 cloves garlic, crushed 2 cloves garlic, crushed
3 large tomatoes, peeled, 54 teaspoon saffron
seeded and chopped I teaspoon salt

1 red pepper seeded and

. Freshly ground black pepper
chopped
12 pimiento stuffed olives
% teaspoon ground cloves
2 teaspoons vinegar
Y4 cup raisins
Place the beef in a casserole.
Add >2 teaspoon salt
to barely cover the meat. Bring
to a boil, lower the heat
simmer, covered, 1 V2 hours.
3 tablespoons olive oil
Place the steak cubes in a bowl.
Combine all the remaining
ingredients and pour over the
steak. Cover tightly with plastic
wrap and refrigerate overnight,
and water stirring occasionally. Thread the
steak cubes on skewers and
and brush with olive oil. Broil 10 to
1 5 minutes until the meat

Remove the cover and simmer reaches the desired degree of

until the liquid has almost doneness. Turn frequently and
completely evaporated. Heat the baste with the marinade. Serve
oil in a casserole and saute the with corn on the cob or roasted
onion and garlic until golden sweet potatoes.
brown. Add the tomatoes and
simmer 5 minutes. Add the red
pepper, olives, cloves and
vinegar and simmer 10 to 15
minutes until the tomatoes are
cooked to a puree. Add the beef
and raisins and cook 10 minutes
more, stirring frequently. Serve
over rice.
 Puchero criollo Lomo Mar del Plata Lome a la huancaina

Correct the seasoning. Remove Fillet of beef Mar del Plata

the meats and arrange on a hot
6 servings platter. Place the vegetables
around the meat and serve hot.
1 cup dried chick peas or
Great Northern beans
8 cups water
2 pounds short ribs of beef
V2 pound lean salt pork, sliced
3 /2 pounds chicken, cut into
l

pieces
J Y2 teaspoons salt
Freshly ground black pepper
3 spicy sausages (Spanish if
possible) sliced
,

4 carrots, sliced
4 onions, sliced
3 cloves garlic, crushed
1 small zucchini, peeled and

sliced
4 tomatoes, peeled and
quartered
I small cabbage, cut into

eighths
1 green pepper, seeded and
chopped
4 potatoes, peeled and sliced
2 leeks, cut into rings
2 tablespoons chopped parsley

Cover the dried peas with water

and soak overnight. Drain.
Measure 8 cups water into a
large saucepan and add the
chick peas. (If canned chick peas
are used, do not add them unti
the last 20 minutes.) Bring the
water to a boil, add the beef,
pork, chicken, salt and pepper.
Cover, reduce heat and simmer
for 1 \/4 hours. Add the sausages
and carrots and cook for 1

minutes. Add the onions, garlic,

zucchini, tomatoes, cabbage,
green pepper, potatoes, leeks
and parsley. Cook for 20 minutes
or until the potatoes are tender.

Bifes a la criolla
6 servings
3 tablespoons olive oil
2 l/2 to 3 pounds sirloin, cut into
y2 inch thick slices
4 potatoes, thickly sliced
4 tomatoes, peeled and
thickly sliced
4 onions, thinly sliced
4 green peppers, seeded and
cut into strips
2 tablespoons finely chopped
parsley
I teaspoon salt
Freshly ground black pepper
1 cup beef broth
2 cloves garlic, crushed
Heat the oil in a skillet and
saute the sirloin slices over
high heat until nicely browned.
Remove from the skillet. In a
large casserole, layer the meat,
potatoes, tomatoes, onions and
green peppers. Sprinkle the
layers with parsley, salt and
pepper. Pour the oil out of
the skillet and add the beef
broth and garlic. Bring to a
simmer, scraping up the brown
bits clinging to the pan. Pour
over the meat and vegetables.
Cover and simmer about
30 minutes until the potatoes
are tender. Serve from the
casserole with crusty bread
and a green salad.
Y
Carbonada Criolla
6 servings
1 (8 to 10 pound) pumpkin
2 tablespoons butter, melted
teaspoons salt
1 2
Freshly ground black pepper
Filling:
3 tablespoons butter
2 pounds chuck steak, cut
1 inch cubes
I large onion, chopped
1 clove garlic, crushed
I teaspoon salt
Freshly ground black pepper
teaspoon sugar
1 Freshly ground black pepper
2 tomatoes, peeled, seeded and
coarsely chopped
iy2 cups beef broth
3 white potatoes, peeled and
cut into y2 inch cubes
2 cups frozen or canned com
4 peaches, peeled, halved and
pitted
Wash the pumpkin and cut a
circle 6 inches in diameter from
the top. Remove the seeds.
Brush the inside with melted
butterand sprinkle with salt
and pepper. Bake in a preheated
c
375 oven for 45 minutes until
tender but firm when pierced
with a fork. To prepare the
filling, heat the butter, add the
beef and fry until brown on all
sides.Remove the meat, add the
onion and garlic and fry for
5 minutes until soft. Return the
meat to the pan and add the
salt, pepper, sugar, tomatoes
and broth. Bring to a boil,
cover and cook for 25 minutes.
Add the potatoes and continue
cooking for 15 minutes. Add
corn and peaches and continue
cooking for 5 minutes. Spoon the
mixture into the baked
pumpkin, replace the lid and
bake for another 15 minutes in a
preheated 375° oven. Place the
pumpkin on a large serving
platterand ladle the carbonada
from the pumpkin to serve.
into
the
Cariucho
Steak with peanut sauce
4 servings
2 tablespoons olive oil
1 onion, finely chopped
Vl green pepper seeded and
,
chopped
2 tomatoes, peeled, seeded and
chopped
y4 teaspoon chili powder
cup beef broth
1
y2 cup ground unsalted peanuts
J4 cup heavy cream
3 tablespoons butter
4 individual steaks
y2 teaspoon salt
Heat the olive oil in a saucepan
and saute the onion and green
pepper 5 minutes over medium
heat. Add the tomatoes and
chili powder and simmer 5
minutes. Add the broth and
peanuts and simmer over very
low heat 25 to 30 minutes. Stir
in the cream gradually and bring
to simmering point. Keep the
sauce warm while preparing the
steaks. Heat the butter in a
and saute the
large skillet
steaks 3 minutes on each side or
until they reach the desired
degree of doneness. Sprinkle
them with salt and pepper and
arrange on a warm platter.
Pour the peanut sauce over the
steaks and serve immediately.
'Matambre' translates literally as hard boiled eggs - a traditional
'kill hunger' -which truly dish served hot or cold m
describes this wonderfidbeefroll, Argentina.
stuffedwith vegetables and

Matambre

Rolled stuffed flank steak Filling: Place the steak in a glass or preheated 375 oven. Cook for
1 '4 hours or until the steak is
/2 pound spinach, washed and
l
earthenware dish. Sprinkle with
6 servings trimmed salt, pepper, thyme, parsley, tender. Let rest for 10 minutes.
iy2 cups fresh, firm textured onion and vinegar. Cover and Remove the strings. Cut into
1 (2 /2 pound)
1
flank steak breadcrumbs marinate overnight. To prepare l
/4 inch slices and serve hot,
I teaspoon salt 3 tablespoons milk the filling, spread the spinach moistened with the pan juices.
Freshly ground blaek pepper >/2 cup green peas leaves evenly over the steak. The beef may also be chilled
l
/2 teaspoon thyme 4 slices bacon, chopped and Mix the breadcrumbs with the and weighted with a heavy
Y4 cup chopped parsley fried until crisp milk. Add the peas, bacon, salt cooking utensil. It is then cut
J onion, finely chopped % teaspoon salt and pepper. Spread over the into thin slices and served cold.

Y4 cup wine vinegar Freshly ground blaek pepper spinach leaves. Arrange the
4 carrots, cooked and sliced slices of carrots across the width
lengthwise of the steak, and place the eggs
4 hard boiled eggs, quartered in rows in between. Roll the
lengthwise steak tightly and secure with
2 cups beef broth strings tied 1 inch apart. Tie 2
I cup water pieces of string along the length
of the steak. Place in a casserole
and add the beef broth and
water. Cover and place in a

Albondigas
6 servings
2 pounds ground beef
\'i cup chopped raisins
/4 cup chopped olives
l
I teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
2 eggs, beaten
1 cup fine dry breadcrumbs
6 tablespoons butter
I onion, chopped
1 clove garlic, crushed
2 tomatoes, peeled, seeded and
chopped
1 tablespoon finely chopped
parsley
\2 cup beef broth
Combine the beef, raisins and
olives. Season with the sugar,
salt and pepper and mix well.
Form into small balls and coat
with egg and breadcrumbs. Heat
the butter in a frying pan. add
the onion and garlic and cook
for 5 minutes. Add the meat
balls and fry 5 minutes until
1 1
brown and cooked. Add the
tomatoes and simmer for 5
minutes. Remove the meat balls
and keep them warm. Add the
parsley and beef broth and
simmer for 5 minutes. Pour the
sauce over the meat balls and
serve.
Gailk, unions and rice arc mixed
with finely chopped meal lor
Mexican meatballs
'albondigas') then they are
simmered in a savory tomato
sauce.
Albondigas
con yerba buena
Meat balls with herbs 2 cups tomato sauce
'/8teaspoon ground coriander
6 servings '4 teaspoon salt
Freshly ground black pepper
I pound ground lean beef I cup water
1
2 pound ground lean pork
I cup cooked rice Place all the ingredients for the
1 large onion, finely chopped meatballs except the hard boiled
clove garlic, crushed eggs in a bowl and combine
1 tablespoon chopped fresh thoroughly. Shape the mixture
mint or 1 teaspoon dried mint into small balls, placing pieces
1
2 teaspoon sage of hard boiled egg in the center
1 teaspoon salt of each ball. Heat the oil in a
Freshly ground black pepper casserole and saute the onion
J egg until lightly browned. Add the
3 liard boiled eggs, cut into tomato sauce, coriander, salt,
small pieces pepper and water and bring to a
1 tablespoon oil simmer. Add the meatballs,
1 medium sized onion, finely cover and simmer 45 minutes.
chopped Serve from the casserole.
Albondigas en salsa Picadillo Aji de came
de almendra

Meat balls in almond sauce Though meal is plentiful in mam Pepper pork
countries of Latin America, it is

4 servings 4 servings almost never served without a 6 servings

carefully devised sauce. Even fine

1 cup almond sauce ( recipe 2 tablespoons olive oil Argentinian beef is not so tender 6 tablespoons olive oil
page 30 I onion, finely chopped 3 onions, chopped
as the the corn-led heel of the
I cup beef broth 1 pound ground lean beef 3 cloves garlic, crushed
Middle Atlantic good
stales, so
'/2 pound lean ground beef 1 small clove garlic, crushed 3 tablespoons rice
cooks have devised many ways to
1

2 pound lean ground pork 2 tomatoes, peeled, seeded 2 /2 pounds pork cut into
l
.
|/2 inch
prepare meat to make it easier
4 tablespoons fine dry and chopped cubes
breadcrumbs 1 tart green apple, peeled, and more interesting to eat. Meal 4 tomatoes, peeled, seeded and
I egg cored and grated may be larded with other fats chopped
teaspoon nutmeg cup raisins, soaked warm chopped into smaller pieces;
/2
l 1

4 in '4 teaspoon saffron

1 teaspoon salt water and drained marinated in tenderizing sauces; 1 teaspoon salt
Freshly ground black pepper 2 tablespoons chopped basted with spicy barbecue Freshly ground black pepper
4 tablespoons grated carrot black olives concoctions or preserved by 14 teaspoon chili powder
2 tablespoons finely chopped 3 tablespoons slivered smoking, pickling or sailing. 1 whole clove
parsley almonds, toasted Pork more common in Mexico
is !4 teaspoon cinnamon
1 egg than beef- and chicken even 2 cups beef broth
Combine the almond sauce and Dash of cinnamon more plentiful. The great national 4 potatoes, peeled and
beef broth and bring slowly to a Dash of cloves quartered
fiesta dish of Mexico is turkey,
boil. Mix the beef, pork, I teaspoon chili powder 2 green bananas, peeled and
prepared with an elaborate
breadcrumbs, egg, nutmeg, i/i teaspoon salt quartered
'poblano sauce which often has
'

salt, pepper and grated carrot. Freshly ground black pepper Y2 cup ground unsalled peanuts
Form into walnut sized balls. as many as twenty-five
'/3 cup flour ]A cup heavy cream
ingredients, including chocolate.
Add the meat balls to the 3 tablespoons butter 1 tablespoon molasses
boiling sauce and simmer jThe sauce is now available in
gently 15 minutes until done. Heat the olive oil in a small packaged form from Mexican Heat the oil in a large saucepan.
Garnish with parsley. Serve the and saute the onion until
skillet speciality shops.) Add the onions and garlic and
meat balls in the sauce. These golden brown. Drain off the oil Throughout the Latin American fry for 5 minutes, stirring
may be served over rice. In and transfer the onion to a countries meal is prepared with frequently. Add the rice and
Mexico they are served with mixing bowl. Add the beef, the addition of local vegetables - pork and fry over high heat
hot tortillas. garlic, tomatoes, apple, raisins, and sometimes fruits - but in a until the meat is brown. Add the
olives, almonds, egg, cinnamon, way which seldom occurs in tomatoes, saffron, salt, pepper,
cloves, chili powder, salt and North American cooking. The chili powder, clove, cinnamon
pepper and combine thoroughly. and beef broth. Cover and cook
'Creole' slews use chunks of
Form the mixture into 8 balls over low heat for 30 minutes.
squash or pumpkin or coconut for
and dredge them in flour. Add the potatoes and bananas
thickening and sweetening.
Heat the butter in a casserole and cook for 25 minutes longer.
Peppers as well as oranges and
and saute the meat balls until Stir in the peanuts, cream and
browned on lemons frequently add piquancy
lightly all sides. molasses and continue cooking
Lower the heat, cover the pan to simple dishes. until heated through. Serve hot.
and cook the meat balls slowly 'The meat recipes of Latin

20 minutes, turning them America are of particular interest

occasionally. Serve with rice, to the Norlh American cook .

noodles or beans. It is wise to study them and apply

the basic techniques to the less

expensive cuts in the market today.
Estofado de cerdo
Pork stew with vegetables
and fruit
2 pounds lean pork, cubed
iy2 cups water
1 bay leaf
2 cloves
''4 teaspoon thyme
1 teaspoon salt
1 cup Salsa verde (recipe
page 28)
4 tablespoons ground almonds
2 ripe pears, peeled, seeded
and sliced
2 bananas, peeled and sliced
2 small ripe apples, peeled.
cored and sliced
4 thin slices mango, peeled
2 medium sized zucchini, peeled
and sliced lengthwise
'/2 cup cooked green peas
V2 cup canned corn
Place the pork, water, bay
cloves,thyme and salt in a
saucepan. Bring to a boil,
reduce the heat, cover and
simmer gently for 30 minutes.
Drain the pork. Strain and
reserve the cooking broth.
Add the green sauce to the
almonds and add to the strained
cooking liquid from the meat.
Arrange layers of meat, fruit
and zucchini in a deep casserole.
Pour over the sauce. Cover
and cook for another 25 minutes.
Do not stir. Mix the green peas
with the corn. Arrange on top
of the stew. Cover and
continue cooking for 5 minutes.
Lotno de cerdo adobado
Spiced loin of pork
/ tablespoon chili powder
2 tablespoons flour
2 tablespoons wine vinegar
1 teaspoon salt
8 caraway seeds, crushed
3 cloves garlic, crushed
I pound boneless pork
cut into Y2 inch strips
l
/4 cup flour
4 tablespoons butter or olive
1 head of lettuce, shredded
2 medium sized onions, cut
into paper thin rings
Combine the chili powder.
flour, vinegar, salt, caraway
seeds and garlic. Add enough
water to make
a coating
consistency. Marinate the pork
in this mixture for 30 minutes.
The longer the meat marinates,
leaf. the sharper the taste will be.
Remove the pork from the
chili paste and dredge with
flour. Heat the butter or oil
and brown the pork strips over
high heat on all sides. Serve
on a bed of shredded lettuce and
garnish with paper thin onion
rings.
Costillas Pierna de carnero
de cerdo en vinagre a la mexicana
Pickled and fried spareribs Leg of lamb Mexican style
4 servings 8 servings
1 cup vinegar 2 tablespoons softened butter
2 teaspoons salt 2 cloves garlic, crushed
Freshly ground black pepper 1 tablespoon oregano
1 teaspoon paprika 1 teaspoon crushed caraway
V2 teaspoon marjoram seeds
3 pounds spareribs. cut into 1 teaspoon chili powder
loin. single ribs 1 ' '2 teaspoons brown sugar
5 eggs 1 teaspoon salt
2 tablespoons flour I (4 to 5 pound) leg of lamb
oil /2 cup fine dry breadcrumbs
l
Yn cup red wine vinegar
2 tablespoons finely chopped >/2 cup olive oil
parsley 1 onion, sliced into rings
Oil for deep frying
Beat the butter until creamy.
In a shallow pan. combine the Add the garlic, oregano.
vinegar, 1 teaspoon salt, pepper, caraway seeds, chili powder,
paprika and marjoram. Add brown sugar and salt and
the ribs, turning to coat them on combine thoroughly. With a
all sides. Let the ribs marinate sharp knife, make incisions all
2 hours at room temperature, over the leg of lamb and stuff
turning them occasionally. each incision with a little of the
Remove the ribs from the butter mixture. Combine the
marinade and roast in a 400
:
vinegar, olive oil and onion
oven 10 minutes. Let them cool in a large pan. Add the lamb,
20 minutes. Beat together the turning it to coat with the
eggs, remaining salt, flour, marinade. Cover and refrigerate
breadcrumbs and parsley. Heat 36 hours. Turn the lamb and
the oil for deep frying. Dip each baste with the marinade
rib in the batter and deep fry frequently. Remove the lamb
about 10 minutes until golden from the refrigerator 2 hours
brown. Drain on paper towels before you plan to roast it.
and serve immediately. Wipe off the excess marinade
with paper towels. Place the
lamb on a rack in a roasting
pan and roast :
in a 350 oven
1
y2 hours for medium rare or
2 hours for well done. Serve
with Frijoles refritos (recipe
page 73) or baked potatoes.
Mexico '.v spicy meal pie uses four
kinds ofmeat and is laced with a
generous splash of sherry.

Laollacon came

Pastry with all kinds of meat

6 servings

Pastry:
2 /2 cups flour
l

Y4 teaspoon salt
/2 teaspoon baking powder
l

6 tablespoons butter, cut into

small pieces
6 tablespoons margarine
8 tablespoons cold water
Filling:
/2 pound pork, cubed
l

Vi pound veal, cubed

Y2 pound beef, cubed
V2 pound boneless chicken,
cubed
l /2 teaspoons
l
salt
Freshly ground black pepper
!/8 teaspoon nutmeg
V8 teaspoon cinnamon
4 tablespoons flour
54 cup water
/2 cup sherry
l

To prepare the pastry, sift the

flour, salt and baking powder
into a bowl. Add the butter and
blend into the flour with the
fingertips until the size of small
peas. Mix in the margarine. Stir
in the cold water with a fork,
adding 4 tablespoons first, then
1 tablespoon at a time. Chill for

20 minutes. Cut the pastry in

half and roll on a lightly floured
board. Fit the pastry into a 9
inch pie pan. Mix the meats,
seasonings and flour. Fill the

pastry with the meat. Add the

water and l /z the sherry. Cover
with the second round of pastry.
Cut a 2 inch slit in the center.
Bake in a 350° oven 2 hours.
Pour sherry through the slit in the
top curst before serving.
Brazil 's g rea I na t ional dish
combines a variety ofpreserved
meats with black beans to make a
'feijoada completa ' ( recipe page
62. 1st column).
 The traditional Feijoada uses 15
meats but not all are readily
available. Your Feijoada will be
excellent using just the meals
called for in this recipe.

Feijoada complcta

Brazilian stew onions and garlic until soft. Add Rice: Couve miniera (spring greens) :

the tomatoes, bay leaves and 3 tablespoons O'l 1 head Boston lettuce

10 to 12 servings parsley and simmer 5 minutes. 1 onion, finely chopped 2 pounds fresh spinach
Remove about 2 cups of the 1 clove garlic, crushed 1 pound endive lettuce

smoked beef tongue black beans from the casserole 3 tomatoes, peeled, seeded and ( You may substitute 4

pounds black beans, soaked with a slotted spoon and mash chopped pounds other spring greens
overnight and drained them into the onion tomato 3 cups rice for the above)
pounds came seca (dried mixture. Cook, stirring Y2 teaspoon salt 3 slices bacon, chopped

beef) soaked overnight and

,
drained
pounds linguica (seasoned
Brazilian pork sausage)
pound bacon, in 1 piece
pound smoked loin of pork
pound salt pork, cubed
tablespoons oil
onions, finely chopped
cloves garlic, crushed
tomatoes, peeled, seeded and
constantly, about 2 minutes.
Remove and slice the meats.
Arrange them on a large platter
with the tongue in the center.
Garnish with orange slices. Add
the thick bean sauce to the
remaining black beans in the
casserole. Cook, stirring,
2 minutes. Place the beans in a
soup tureen. Serve the Feijoada
with rice, couve miniera and a
Freshly ground black pepper 1 clove garlic, crushed
6 cups boiling water !/4 teaspoon salt
Heat the oil in a saucepan and Wash the greens and cut off the
saute the onion and garlic until stalks.Stack several leaves of
Add the tomatoes and
soft. various greens, one on top of
mmer 10 minutes. Add the the other and roll up. Slice very
about ce. salt, pepper and boiling thinly. Cook in boiling water a
water and stir once with a fork. few seconds and drain. Squeeze
Lower the heat, cover and out all the water. Fry the bacon
simmer 30 minutes until the rice in a skillet until the fat has

hot pepper sauce. has absorbed all the liquid. rendered. Add the garlic and
2 bay leaves greens and saute over medium
2 tablespoons finely chopped heat for 2 minutes, stirring
parsley constantly. Season with salt.
4 oranges, peeled and sliced

Place the tongue in a large pan

and add water to cover. Bring
to a boil, lower the heat and
simmer, covered. 2\ 2 hours
until tender. Drain and remove
the skin and any gristle w hen
the tongue is cool enough to
handle. Place the beans, came
seca, linguica. bacon, pork loin
and salt pork in a very large
casserole. Add
cold water to
cover. Bring to a boil, lower the
heat and simmer, covered.
1 hour. Check occasionally to
see if the liquid is being

absorbed too quickly by the

beans. Add boiling water as
necessary to keep the ingredients
barely covered. Add the tongue
and continue cooking 1 hour
until the beans are tender. Heat
the oil in a skillet and saute the
 3

Pasteis de came Piquete

Fried pastries with meat from each piece. Place 1 Pork and chicken In the meantime, add the
filling tablespoon filling on each potatoes and sweet potatoes to
circleand moisten around the 6 to 8 servings the broth, bring to a boil and
6 servings edge with water. Fold over and cook for 15 minutes. Add the
seal the edges well. Deep fry in 3 onions, chopped corn and cook for 10 minutes
:
Pastry: preheated 375 oil for 4 to 5 2 cloves garlic, crushed longer. Heat the butter for
3 cups flour minutes until golden and crisp. 3 tablespoons chopped parsley frying the pork chops. Rub
1 teaspoon sail Remove with a slotted spoon 2 teaspoons salt the pork chops with salt and
10 tablespoons shortening. and drain on absorbent paper. 1
'2 teaspoon chili powder fry until brown and tender.
melted to lukewarm The pastries are also 1 teaspoon ground cumin To prepare the sauce, soak the
1
2 cup milk mixed with delicious cold and make good 1 (
l
2 pound) chicken, cut breadcrumbs in the milk. Heat
1
2 cup hot water picnic fare. They may also be into serving pieces the oil in a frying pan. add the
filled with ham. chicken or 4 cups water onions and cook for 5 minutes
Filling: shrimp. 6 small potatoes, peeled until soft. Add the tomatoes and
2 tablespoons oil 3 sweet potatoes, peeled and cook for 10 minutes, stirring
1 onion, chopped halved frequently. Add the breadcrumbs
1 clove garlic, crushed 3 ears corn, cut in half and milk mixture and thin with
2 tomatoes, peeled, seeded and 2 tablespoons butter additional milk if too thick.
chopped 6 pork chops Add the grated cheese and
1 pound ground beef 1 teaspoon salt salt and over low heat
stir
1
2 teaspoon salt until the cheese melts.
2 tablespoons finely chopped Sauce: To serve, arrange the chicken
parsley 2 cup breadcrumbs and pork chops on a heated
1

1 hard boiled egg. chopped Y4 cup milk platter and the potatoes and
1
2 cup chopped mozzarella 4 tablespoons olive oil corn on another platter. Serve
cheese 2 onions, chopped the sauce separately in a
8 green olives, chopped 2 tomatoes, peeled, seeded sauce boat.
Oil for deep frying and chopped
l
/2 cup grated Grityere cheese
To prepare the pastry,
sift the J teaspoon salt
the flour and salt into a bowl.
Add the melted shortening and Combine the onions, garlic,
warm milk and water. Mix to a parsley, salt, chili powder and
smooth dough and cut into 2 cumin in a bowl. Pound
pieces. To
prepare the filling, together to form a paste. Coat
heat the oil in a frying pan. add the chicken pieces with this
the onion and garlic and fry for mixture. Cover and leave in the
5 minutes until soft and golden. refrigerator overnight. Place the
Add the tomatoes, ground beef chicken spice mixture and
and salt. Simmer for 20 minutes 4 cups water in a pan. Bring
until almost dry. Remove from to a boil and simmer, covered,
the heat. Add the chopped for 40 minutes. Remove the
parsley, egg. cheese and olives chicken and reserve the broth.
and mix well. To assemble Arrange the chicken pieces in
pastries, roll out the pastry on a a buttered baking pan and bake
floured board to '
8 inch in a preheated 450 oven for
thickness. Cut 12 4-inch circles 10 to 15 minutes until browned.
 Chicken is simmered in a savory

Poultry and game dishes vinegar sauce with red peppers,

garlic, lemon, bay and delicate
parsley for a real taste sensation
in Venezuela (recipe page 66, 1st

column).
 'Shrimps and rice are very nice'
especially when combinedwilh
chicken and'flavored with cwnir,
and coriander as they do in

Guyanas.

Polio con arroz

Chicken, shrimp and rice frequently. Add the chicken,

shrimp, crabmeat, ham,
6 to 8 servings coriander, cumin, chili powder,
mace and about |4 cup broth
(4 pound) chicken and combine thoroughly.
cups water Cook over low heat about 10
leeks, sliced minutes or until the ingredients
bay leaf are heated through. Stir
sprigs parsley frequently. Stir in the peanuts
tablespoon salt and serve immediately
peppercorns accompanied by side dishes of
cups rice chopped cucumber and chutney.
tablespoons peanut oil
medium sized onions,
finely chopped
cloves garlic, crushed
cups chopped cooked shrimp
cap crabmeat
cup chopped ham
teaspoons ground coriander
teaspoon ground cumin
teaspoon chili powder
teaspoon mace
cup chopped unsalted
peanuts

Place the chicken, water, leeks,

bay leaf, parsley, salt and
peppercorns in a large pot and
bring to a boil. Lower the heat,
cover, and simmer 1
y4 hours
until the chicken is tender.
Remove the chicken and let

cool. Strainand reserve the

broth. Remove
the skin from
the chicken and slice the meat
into strips. Bring 3 cups of the
reserved broth to a boil. Add
the rice and stir once with a
fork. Lower the heat, cover and
cook the rice about 25 minutes
or until all the liquid is absorbed.
Heat the a large, heavy
oil in
casserole and saute the onions
and golden brown.
garlic until
Add the rice and cook until
lightly browned, stirring
Polio em vinagre
Venezuelan chicken
4 servings
1 (3 pound) chicken, cut into
serving pieces
/2 cup
l
flour seasoned with
1 teaspoon salt
6 tablespoons oil
2 tomatoes, peeled, seeded
and chopped
1 red or green pepper,
seeded and cut into strips
4 cloves garlic, crushed
I (4 ounce) can mushrooms
1 can artichoke hearts
2 tablespoons vinegar
1 bay leaf
Juice of 1 lemon
1 tablespoon chopped parsley
Y2 cup red wine
1/2 teaspoon salt
Freshly ground black pepper
Dredge the chicken pieces in
seasoned flour. Heat 4
tablespoons of the oil in a
frying pan. Add the chicken
and fry over high heat until
well browned. Transfer the
chicken to a casserole. Add
tomatoes, red or green pepper,
garlic and 1 cup juice from
canned mushrooms and
artichokes. (If necessary, add
water to make cup.) Add 1
remaining oil, vinegar and bay
leaf and simmer for 10 minutes.
Add lemon juice, parsley, wine,
salt and pepper. Simmer for
20 minutes until all the
ingredients are well blended and
the chicken is tender.
mushrooms and artichoke
hearts and heat thoroughly.
Serve with rice.
Ajide polio Polio en nogado
in vinegar Chicken in pepper sauce vigorously 5 minutes, stirring Chicken in nut sauce
constantly. Add the remaining
6 to 8 servings broth, cover and cook slowly
20 minutes. Stir in the
6 tablespoons olive oil breadcrumbs and add the Sauce:
2 (3 l/2 pound) chickens, cut tomato mixture to the chicken / cup chopped mixed nuts
into serving pieces cooking liquid. Bring to a y2 onion, chopped
2 onions, thinly sliced simmer, stirring, and taste for 1 slice stale white bread,
2 cloves garlic, crushed seasoning. Garnish with hard crumbled
1 teaspoon salt boiled eggs and olives and /2 cup milk
l
Freshly ground black pepper serve immediately. 2 cloves garlic, crushed
2 cups chicken broth !4 teaspoon ground cloves
2 onions finely chopped
, |4 teaspoon cinnamon
1 /2 cups canned Italian style
1
1 teaspoon chili powder or
tomatoes 1 green fresh chili, peeled,
4 small potatoes, peeled and seeded and chopped
diced 1 tablespoon tomato paste
1 red or green pepper, seeded y2 teaspoon salt
and cut into thin strips
>/2 teaspoon powder
chili 6 tablespoons butter
/2
l
teaspoon marjoram 1 (3 pound) chicken, cut
1 cup freshly made into serving pieces
breadcrumbs I teaspoon salt
4 hard boiled eggs, quartered 1 cup water
12 pitted black olives
To prepare the sauce, combine
Heat 4 tablespoons oil in a the ingredients in an electric
large casserole and saute the blender and blend for 30 seconds
chicken pieces until nicely until a smooth puree is formed.
browned on all sides. Remove Heat 2 tablespoons butter in a
from the pan and keep warm. frying pan, add the puree and
Saute the sliced onions and cook over low heat for 5
garlic in the same oil until minutes. Dry and
the chicken
brown. Pour off all the oil. sprinkle with Heat 4
salt.
Return the chicken to the pan tablespoons butter and brown
and add \/2 teaspoon salt, the chicken on all sides over
pepper and cup broth. Bring
1 high heat. Add 1 cup water and
to a boil, lower the heat and bring to a boil. Reduce the heat
simmer, covered, 45 minutes to and simmer for 30 minutes.
1 hour or until the chicken is Drain the chicken and add
tender. Meanwhile, heat the 1/2 the pureed sauce. Return
remaining oil in a saucepan and the chicken to the pan and cook,
Add the saute the chopped onions until uncovered, over low heat for
softened. Add the tomatoes, 10 minutes, basting with the
potatoes, red or green pepper, sauce. Transfer to a heated
powder, marjoram and
chili serving dish and pour the
remaining salt. Simmer remaining sauce over the chicken.
Polio al cazador Asapao Galinja

di champignons

Chicken hunter's style
\% cup dried chick peas
Rice with chicken pieces. Add chicken, green
peas, cheese and capers to the
4 servings rice and blend well. Arrange
pepper strips on top. Cover the
2 cloves garlic crushed, pan and simmer over low heat
Chicken with mushrooms
4 servings
1 (2 to 3 pound) chicken

1 teaspoon salt
Freshly ground black pepper
!4 cup flour
2 (3 pound) chickens, cut into
serving pieces
1/3 cup olive oil
3 onions, quartered
3 tomatoes, peeled, seeded and
chopped
J Y2 cups sliced mushrooms
2 green peppers, sliced
1 y2 cups red wine
14 teaspoon chili powder
14 teaspoon oregano
1 hay leaf
Wash and soak the chick peas in
water overnight. Drain well.
Cover with boiling water and
simmer for 1 \\ hours or until
tender. Drain. Combine the salt,
pepper and flour and coat the
chicken pieces. Heat the olive oil
in a heavy saucepan. Add the
chicken and fry over moderately
high heat for 10 minutes until
lightly browned. Add the chick
peas, onions, tomatoes,
mushrooms, green peppers,
wine, chili powder, oregano and
1 teaspoon oregano for 5 minutes. Serve from 2 cups water
1 teaspoon salt the pan. Y2 teaspoon salt
1 chicken, cut into serving Freshly ground black pepper
pieces 2 tablespoons butter
4 strips bacon, cut up 2 tablespoons flour
2 tablespoons butter 1 teaspoon curry powder
1 onion, chopped 1 cup milk
! 2 cup diced cooked ham 1 (16 ounce) can sliced
4 tomatoes, peeled, seeded mushrooms
and sliced /2
l
cup grated Mozzarella or
3 cups chicken broth Muenster cheese
1 cup raw rice 4 eggs, beaten
1 package frozen green peas, !4 teaspoon salt
cooked V2 cup breadcrumbs
4 tablespoons grated Parmesan
cheese Place the chicken in a large
I tablespoon capers saucepan. Add the water, salt
1 sweet red pepper, seeded and pepper. Bring to a boil,
and cut into strips reduce the heat, cover and
simmer gently for 1 hour until
Combine the garlic, oregano tender.Bone and skin the
and and rub the chicken
salt chicken and cut into small
pieces with this mixture. Fry pieces. Heat the butter in a
the bacon in a deep frying pan. saucepan. Stir in the flour and
Add the butter and brown the curry powder and cook for
chicken on all sides over high 2 minutes. Gradually add the
heat. Remove the chicken from milk, stirring constantly, and
the pan. Add the onion and fry cook until the sauce has
for 5 minutes until soft and thickened. If necessary, add
golden. Add the ham and chicken broth if the sauce is

bay leaf. Cover and cook over
low heat for 1 hour or until the
chicken is tender. Remove the
bay leaf and serve.
tomatoes and cook for 10 too thick. Butter an ovenproof
minutes. Return the chicken dish.Cover with a layer of
to the pan with cup chicken
1 chicken. Pour over the sauce,
broth and simmer over low cover with sliced mushrooms
heat for 30 minutes. Remove the and cheese. Add the beaten
chicken. Add the rice and eggs and salt and sprinkle with
remaining broth to the sauce breadcrumbs. Bake in a
and stir well. Bring to a boil,
:
preheated 350 oven for 20
reduce heat, cover and simmer to 25 minutes until the top is

for 25 minutes or until the firm and brown.

rice is tender. Bone the chicken
and cut the meat into small
Chicken with orange juue. In Puerto Rico, chic ken and rice
pineapple and raisins is as good to are cooked together with fresh
look at as it is weal- Mexican tomatoes in the perfect blending of
style taste and nutrition, recipe page6 7.
f

2nd column )

Polio en jugo

de naranja y pina

Chicken in orange juice and

pineapple

4 servings

Y2 cup raisins
1 cup orange juice
1 (3 l
A pound) chicken, cut
into serving pieces
1
2 clip flour seasoned with
1 teaspoon salt and
Freshly ground black pepper
3 tablespoons oil
2 cup chopped blanched
•

almonds
; cup crushed pineapple
1

drained
2 tablespoons sugar
] '
4 teaspoon cinnamon
1
8 teaspoon ground do ves

Soak the raisins in the orange

juice 2 to 3 hours. Dredge the
chicken pieces in seasoned flour.
Heat the oil in a skillet and
saute the chicken until golden
brown on all sides. Transfer to a
shallow baking dish. Add the
remaining ingredients to the
raisins and orange juice and
spoon the mixture over the
chicken. Bake in a 325 oven
30 minutes, basting frequently.
Raise the heat to 400 and
continue cooking 10 minutes.
Serve immediately.
 Peruvians prefer chic ken in a red
pepper sauce, flavored with
onions, garlic and tomatoes, and
garnished with liar J boiled eggs.

Aji de gall ina

Peppered chicken

4 servings

1 (3 pound) chicken

4 cups water
1 onion
1 carrot
1 tomato
1 teaspoon salt
Freshly ground black pepper
% cup olive oil
1 onion, finely chopped
1 clove garlic, crushed
1
2 teaspoon cumin seed
2 cups firm textured fresh
breadcrumbs
1/2 to 1 teaspoon red hot pepper
sauce
Y2 cup grated Parmesan cheese
4 potatoes, peeled, cut into
1 inch cubes and boiled
4 ears corn on the cob, cooked
4 hard boiled eggs quartered
.

Place the chicken, water, onion,

carrot, tomato, salt and pepper
in a large saucepan. Bring to
Reduce the heat,
boiling point.
cover and simmer for 1 hour
until the chicken is tender. Drain

and reserve the broth. Remove

the chicken from the bones and
shred finely. Heat the oil. add
the onion, garlic and cumin seed
and fry for 5 minutes until soft
and golden. Add the
breadcrumbs, pepper sauce,
cheese and 2 cups of the
reserved chicken broth. Simmer
gently for 10 minutes. Add the
shredded chicken and thin with
additional chicken broth if
necessary- Serve with boiled
potatoes and corn on the cob.
Garnish with hard boiled eggs.
Chicarroncsdc polio Polio pilau Pollita de grano

Fried chicken Chicken and rice Squabs stuffed with noodles baking pan and saute the i

over high heat until nicely

4 servings 6 servings 6 servings browned on all sides. Bake in a
375 oven 35 minutes, basting
V4 cup soy sauce 2 (2 /2
l
to 3 pound) chickens, 1 pair sweetbreads frequently with the butter.

14 cup lemon juice cut into serving pieces 1 cup water Place the squabs on a heated
14 cup dark rum 1 teaspoon salt 1 tablespoon vinegar platter, remove the skewers and
1 (2 /2 to 3 pound) chicken,
l
1 cups rice 2 teaspoons salt serve immediately.
2
cut into serving pieces I cup raisins Freshly ground black pepper
V2 cup flour /2 cup
[
light cream 2 cloves garlic, crushed
1 teaspoon salt 3 tablespoons melted butter 6 squabs or Cornish hens,
livers reserved
Freshly ground black pepper y4 teaspoon nutmeg
Y2 cup olive oil 6 tablespoons butter
Place the chicken pieces in a 1 onion, finely chopped

Combine the soy sauce, lemon casserole and add the salt and 1 cup finely chopped

juice and rum. Pour over the water to cover. Bring to a mushrooms
chicken and marinate for 2 simmer and stir in the rice. 2 cups medium fine egg
hours, basting occasionally. Cover and cook over the lowest noodles, cooked and drained
/i cup heavy cream
2
Mix the flour, salt and pepper. possible heat 30 minutes.
Dredge the chicken in seasoned Stir in the raisins and cook, 1/3 cup dry sherry

flour. Heat the oil and fry the covered, 15 minutes more until
the pieces of chicken 30 to 35 the chicken is just tender. Wash the sweetbreads in cold
minutes until tender and brown. Arrange the chicken pieces on a water and place them in a
Serve with rice and a crisp heated serving platter. Drain saucepan. Add the water and
green salad. any liquid from the rice. vinegar. Bring to a boil, lower
Add the light cream, butter and the heat and simmer 10 minutes.
nutmeg and combine thoroughly. Drain, cover with cold water and
Pack the rice firmly into cups set aside 20 minutes. Drain off
or molds and invert onto the the water, peel the membrane
serving platter around the from the sweetbreads and chop
chicken. Serve immediately. them into small cubes. Combine
1 teaspoon salt, pepper and
garlic in a small bowl and rub
the mixture into the cavities of
the squabs. Chop the livers and
set aside. Heat 3 tablespoons of
the butter in a skillet and saute
the onion until softened. Add the
mushrooms and livers and saute
2 or 3 minutes more. Add the
noodles, sweetbreads, cream,
sherry, remaining salt and
pepper and combine thoroughly.
Stuff the squabs with the mixture
and secure the openings with
skewers. Heat the remaining
butter in a large casserole or
Pavo en salsa verde Pavo en mole poblano Cacerola de pavo

Turkey in green sauce Turkey in poblano sauce Turkey casserole

4 servings 6 to 8 servings 6 to 8 servings

14 cup pepitas (pumpkin seeds) / (6 pound) turkey, cut into / (8 pound) turkey, cut into
Y2 cup blanched and chopped serving pieces serving pieces
mixed almonds and English 1 teaspoon salt 2 teaspoons salt
walnuts y2 cup flow Freshly ground black pepper
1 fresh or canned chili poblano. /2 cup
l
lard 1 teaspoon paprika

peeled, seeded and finely
chopped
1 green pepper, seeded and
finely chopped
1 1 10 ounce) can Mexican
green tomatoes, chopped
1 onion, chopped
2 tablespoons coarsely chopped
coriander or parsley
'/> clove garlic, crushed
1 cup chicken or turkey broth
1
2 teaspoon salt
2 tablespoons olive oil
2 to 3 pounds cooked turkey.
cut into pieces
2 tablespoons parsley finely .
chopped
Combine the pepitas. almonds,
walnuts, chili poblano. green
pepper, tomatoes, onion,
coriander or parsley, garlic and
broth in an electric blender to
form a smooth puree. Season to
taste with salt. Heat the olive oil
in a saucepan and gradually stir
in the green sauce. Add
pieces of turkey and simmer
1 5 minutes. Garnish with
chopped parsley and serve with
hot tortillas (recipe page
2 cups Mole poblano (recipe
page 30)
4 teaspoons toasted sesame
seeds
Place the turkey pieces in a
large pan. Add the salt and
water to cover. Bring to a boil,
lower the heat and simmer,
covered. 1 hour or until barely
tender. Strain the broth
for the Mole poblano (recipe
page 30) instead of chicken
broth. Dry the turkey pieces
paper towels and dredge in flour
Heat the lard in a large skillet
and saute the turkey until
golden brown on all sides.
Transfer the turkey to a
casserole and add the Mole
poblano. Cover and simmer 20
minutes. Sprinkle with sesame
seeds and serve immediately.
the
for
31).
3 cloves garlic, crushed
Y4 cup vinegar
2 bay leaves
V4 cup olive oil
3 tablespoons butter
2 onions, chopped
2 cups chicken broth
2 green peppers, sliced
12 green olives, sliced
y2 cup capers, drained
and use
Place the turkey pieces in a
shallow glass or earthenware
on bowl. Mix together the salt,
pepper, paprika and garlic.
Rub into the turkey pieces. Add
the vinegar and bay leaves.
Marinate for 2 hours. Drain.
Heat the olive oil and butter in a
heavy saucepan. Add the turkey
and onions and cook over high
heat until the turkey is well
browned on all sides. Add the
chicken broth. Cover and cook
over low heat for 1 %
hours or
until the turkey is tender. Add
the green peppers, olives and
capers and cook for 10 minutes.
Correct the seasoning. Serve
directly from the casserole.
 Tocos - //; Mexico, tortillas are
stuffedwithahot tomato flavored
chicken mixture, rolled and
quickly fried to crisp the tortilla.

A vocado crescents are added as a

cool garnish.

Tacos de gallina Ira stoba

Tacos with chicken
4 to 6 servings
4 tablespoons oil
2 tablespoons minced onion
!4 cup tomato puree
54 cup tomato paste
2 cttps diced cooked chicken
Heat 2 tablespoons oil in a Chicken livers in sauce minutes, stirring constantly.
saucepan and saute the onion Add the chicken livers, soy
until golden brown. Add the sauce and sugar and cook,
tomato puree, tomato paste, stirrina. 5 minutes. Serve
chicken, chili, olives and salt and 3 tablespoons oil
stir until the ingredients are 2 onions, finely chopped
heated through. Place a portion 2 cloves garlic, crushed
of the chicken mixture on each 2 green peppers, seeded and
tortilla and roll them up. Heat cut into strips

1 canned hot chili pepper, the remaining oil in a skillet and 1 pound chicken livers.

chopped
finely saute the tortillas a few minutes washed and dried
2 tablespoons chopped green until crisp on all sides. Arrange 5 tablespoons soy sauce
olives a bed of lettuce leaves on a 1 tablespoon sugar

'A teaspoon salt serving plate and place the tacos

12 torillas (recipe page 31 on top. Garnish with sliced Heat the oil in a large skillet
Lettuce leaves avocado and serve. and saute the onions, garlic
1 a vocado peeled and sliced
.
and green peppers for 4
 .

Uc \ i, a s famous 'refried beans'

vegetable dishes aren't really re-fried at all. This

famous dish appears on Mexican
tables at every meal Irani
breakfast to midnight snacks.

Frijoles refritos

sometimes said that Latin

It is on black beans. Garbanzos are chili pepper, salt and black
America is basically a corn used in as many dishes as are pepper. Bring to a boil, lower
culture. ' This was probably true lent ils. for they are all both filling 4 to 6 servings the heat and simmer 2 or 3
in very primitive times, but it and nutritious. Did you know, by hours until the beans are soft.

seems a dreadful understatement
when one thinks of the marvels
which the Indians and then later
the Europeans have done with the
careful cultivation and
preparation of not only corn, but
beans and rice and other
vegetables.
The early Indians discovered that
they could plant beans
a rotation which preserved the
quality of the soil as well as the
balance of the diet. But it is a
mistake to think of the Latin
Americans terms of beans and
in
the way. that a dish of chili con 2 cups pinto or kidney beans
came has fewer calories than an
2 large onions, chopped
2 large tomatoes, peeled.
equal dish ofjust plain meat ? The
seeded and chopped
beans provide the same protein
I clove garlic crushed
with fewer calories.
1 canned hot chili pepper
minced
1 teaspoon salt
Freshly ground black pepper
/l cup lard
x
and corn in 2 tablespoons flour
Soak the beans overnight in
water to cover. Drain and add
fresh cold water to cover. Add
the onions, tomatoes, garlic.
As the water evaporates, add
more boiling water to keep the
ingredients barely covered.
Drain off the excess water and
. mash the beans with a potato
masher. Heat the lard in a large
skillet. Add the flour and cook.
stirring, until it begins to brown.
Add the bean mixture and cook,
stirring, until the lard is
completely absorbed and the
beans are fairly dry. Mold into a
long roll on a heated serving
plate and serve with tortillas
(recipe page 31 ). fried until crisp.

corn - even though these two

vegetables are so important.
Tomatoes, potatoes, all the
members of the squash family.
Iiave been in everyday use since
the most ancient times. The
Spaniards added garlic and
onions, and the basic 'sofrito '. a
gentle melding ofgarlic, onions
and tomatoes has become the
base of many many dishes
,

throughout he continent. The hot

peppers which add such piquancy
to food are rich in vitamins A and
C - and the custom ofblending
several kinds of vegetables in a
single dish offers not only a
variety of taste sensations, but
excellent nutrition as well.
Beans come in a dozen varietes
throughout the region. Mexico
offers its frijoles refritos '
(fried
beans) as an essential ingredient
of every meal. Brazil's national
dish'.lcijouda completa '. is based
Lentejas con pina BB met R

Lentils with pineapple Brown beans with rice Pureed yellow peas

6 servings

cups lentils 3 tablespoons butler / cup dried yellow peas

1 2

Y2 cup diced lean bacon I j i to 2 pounds stewing beef, 3 tablespoons oil

2 tablespoons butter cut into 1 '
2 inch cubes 1 onion, chopped

/2 cup chopped onion

l
1 onion, chopped 3 cloves garlic, crushed
2 cloves garlic, crushed 1 teaspoon ground cumin
J4 teaspoon thyme
4 tablespoons tomato catsup 2 tomatoes, peeled, seeded 1 teaspoon salt
Y2 teaspoon salt and chopped Freshly ground black pepper
Freshly ground black pepper I to 2 cups beef broth
l /2 cups cubed pineapple
l
(fresh I bay leaf Soak the peas in water for 24
or canned) y2 teaspoon salt hours. Drain. Cover with fresh
Freshly ground black pepper water and simmer gently until
Soak the lentils overnight in 1 (16 ounce) can kidney tender. Drain and force the
enough water to cover. Drain. beans, drained cooked peas through a strainer,
Fry the bacon until crisp. Add 3 cups cooked rice or puree in an electric blender.
the butter and onion and cook Heat the oil in a saucepan, add
until the onion is soft and Heat the butter in a casserole the onion and garlic and fry for
golden. Add the lentils, thyme and saute the beef cubes over 5 minutes until soft and golden.
and enough water to cover. high heat until nicely browned Add the pureed peas, cumin,
Bring to a boil, reduce the heat on all sides. Lower the heat, salt and pepper. Mix well and

and simmer gently for 1 hour or add the onion and garlic and cook for 10 minutes, stirring
until the lentils are tender. saute 5 minutes. Add the constantly. Serve with white rice
Drain off any remaining water. tomatoes and cook 5 minutes and roast lamb.
Add tomato catsup, salt and more. Add cup broth, the
I

pepper. Turn into a buttered bay leaf, salt and pepper and
ovenproof serving Cover dish. bring to a boil. Lower the heat
with pineapple cubes. Bake in a cover and simmer
:
preheated 350 oven for 15 hours until the beef is tender.
minutes. If the meat becomes too dry.

add a few tablespoons more

broth from time to time. The
mixture should be quite thick.
Stir in the beans, cover and
simmer 15 minutes more. Place
the rice on a heated platter
and spoon the meat mixture on
top. Serve immediately
Garbanzos al homo
Baked chick peas
cups dried chick peas or
Great Northern beans
cups water
pound salt pork, cut into
small pieces
medium sized onion, chopped
teaspoon salt
large bay leaf
cup finely chopped parsley
teaspoon dried thyme
whole cloves
peppercorns, crushed
clove garlic, crushed
tablespoon dry mustard
cup dark corn syrup
Wash the beans and soak
overnight in cold water if
necessary. Drain the beans.
Place all the ingredients except
the mustard and corn syrup
pan and cover with water. Bring
to a boil, cover and simmer
slowly for 3 hours or until the
peas or beans are tender and
the liquid is almost absorbed.
mustard and corn
Stir in the
syrup and pour into a buttered
baking dish. Bake uncovered in
a preheated 350 oven for 45
minutes until brown on top.
Garbanzos
Pureed chick peas
1 cup dried chick peas
1 teaspoon salt
teaspoon dried coriander
Y2
1 cup diced bacon
1 medium sized onion, chopped
Y2 cup pureed red chilies
(canned)
Va to Vi CUP h° l m 'lk
Cover the chick peas with water
and soak for 24 hours. Drain.
Cover with fresh water, add the
salt and coriander and simmer
gently 1 '/ hours or until tender.
2
Fry the bacon until crisp. Add
the onion and fry until soft and
transparent. Drain and mash
the chick peas or puree them in
an electric blender. Add
bacon bacon, onion and
fat,
in a and blend well. Heat
chilies
thoroughly and add hot milk to
the desired consistency.
Espinacacon pimiento
Spinach with pimiento
2 pounds fresh spinach
4 tablespoons olive oil
I clove garlic, crushed
1 tablespoon butter
1 tablespoon flour
1/3cup milk
2 hard boiled eggs, sliced
3 large canned pimientos,
cut into strips
Wash the spinach thoroughly
and shake off the excess water.
Heat the olive oil in a saucepan.
Add the garlic and spinach and
cook, stirring constantly,
until the spinach is wilted.
Drain and chop the spinach.
Heat the butter in a saucepan.
the Add the flour and cook,
stirring, 2 minutes. Add the
milk gradually, stirring
constantly, until the mixture is
very thick. Add the spinach and
stir until it is heated through.
Transfer to a serving dish and
garnish with eggs and pimiento
strips.
Latin Americans frequently use
seasonal squash and pumpkin to
add thickness and color to stew.
This version comes from Ecuador.

Locro

Vegetable stew

8 servings

2 tablespoons butter
2 onions, finely chopped
2 cloves garlic, crushed
V2 cup tomato sauce
V2 cup water
I cup canned corn, drained

I cup fresh or frozen peas

1 teaspoon salt
Freshly ground black pepper
4 medium sized potatoes.
peeled and cut into eighths
1 ( 16 ounce) can pumpkin

1 cup milk
% cup grated Gruyere cheese

Heat the butter in a large

saucepan and saute the onions
and garlic until golden brown.
Add the tomato sauce, water,
corn, peas, salt and pepper
and bring to a boil. Lower the
heat, cover and simmer 10
minutes. Add the potatoes,
pumpkin and milk. Cover and
simmer over the lowest possible
heat 45 minutes to 1 hour.
Stir in the cheese and remove
from the heat. Serve with
boiled rice.
 Imaginative preparation oj
vegetables alien serves as the
main course ofa Brazilian dinner.
Here, green peppers arc baked
n ith an eggplant lilling.

Zucchini Brasiliero Pimentoes recheados

com beringela

Zucchini Brazilian style Green peppers stuffed with

eggplant
4 servings
4 servings
2 slices bacon, diced
3 tablespoons minced onion 4 tablespoons oil

Yi cup finely chopped 1 large eggplant, peeled and

green pepper cut into /2 inch cubes
l

1 cup tomato sauce iy2 cups tomato sauce ( canned

'
2 teaspoon meat glaze sauce may be used)
1 teaspoon sugar 8 tablespoons grated Parmesan
'4 teaspoon salt cheese
Freshly ground black pepper 1 clove garlic, crushed
2 large zucchini 2 large green peppers, seeded
and cut in half
Saute the bacon, onion and
green pepper together until Heat the oil in a frying pan and
the bacon is crisp. Add the fry the eggplant until soft. Mix
remaining ingredients except with the tomato sauce, 4
the zucchini and simmer, tablespoons of cheese and the
uncovered. 10 minutes. Cut the garlic. Cook the peppers in
ends off the zucchini and halve salted boiling water for 5
them lengthwise. Cook in plenty minutes. Drain and fill with the
of boiling salted water 10 eggplant mixture. Sprinkle the
minutes until just tender. Drain tops with the remaining cheese.
:
the zucchini and place in a Bake in a preheated 350 oven
serving dish. Spoon the sauce on for 20 minutes.
top and serve.
Zucchini rellenos Huancaina papas Losie boullange Batata com maci

Zucchini stuffed with corn Potatoes with cheese and Baked eggplant Candied sweet potatoes and
onion sauce apples
6 servings 4 servings
4 servings 4 servings
6 zucchini 2 medium sized or 1 very
1 ( 10 ounce ) package frozen 6 potatoes, peeled, boiled and large eggplant 4 large sweet potatoes, cooked
corn diced 1 tablespoon salt and sliced
2 eggs 2 tablespoons butter 2 large green apples, peeled
2 tablespoons milk 1 large onion, finely chopped 3 tablespoons oil and sliced
/2
l
teaspoon salt I cup cottage cheese 3 onions, thinly sliced and % cup brown sugar
Freshly ground black pepper l
/2 cup milk separated into rings Y4 cup chopped walnuts
/2
l
cup farmer cheese 1 teaspoon lemon juice 2 tomatoes, peeled, seeded 6 tablespoons butter, cut into
!4 cup eheddar cheese, grated Y2 teaspoon salt and cut into wedges small pieces
3 tablespoons butter Freshly ground black pepper >/2 teaspoon salt 1/2 cup fine dry breadcrumbs
4 cup tomato sauce Freshly ground black pepper
3
1 teaspoon paprika
Layer the sweet potatoes and
Trim the zucchiniand cut in half Chill the cooked potatoes. Heat To prepare the eggplants, peel apples in a casserole, sprinkling
lengthwise. Scoop out the seeds the butter in a frying pan. Add and cut into V2 inch thick each layer with the sugar, nuts
and leave a shell about '
2 inch the onion and fry for 5 minutes slices. Sprinkle both sides of the and 3 tablespoons of the butter.
thick. Combine the corn, eggs, until soft. Remove from the heat slices with salt and set aside Heat the remaining butter and
milk, saltand pepper and beat and add the cottage cheese, on wire racks for 30 minutes. fry the breadcrumbs 2 minutes.
until smooth, or place in the milk, lemon juice, salt, pepper This will drain the bitter juices Sprinkle the buttered crumbs
blender and form a coarse puree. and paprika. Beat well until from the eggplants. Rinse the over the mixture and bake in a
Add the farmer cheese to the smooth. Serve this sauce over slices, pat dry on paper towels preheated 350 oven for 30
corn puree. Fill the zucchini the potatoes. This dish is served and cut into cubes. Oil a minutes until golden brown.
shells with this mixture. Sprinkle cold. casserole with a little of the oil
with the cheddar cheese and dot and arrange a layer of onion
with butter. Place in a buttered rings on the bottom. Place
baking dish. Cover with foil and a layer of eggplant, then a
bake in a preheated 350 oven layer of tomatoes on top.
45 minutes or until the squash is Sprinkle each layer with salt
tender. Pour over the tomato and pepper. Continue layering
sauce, return to the oven for 10 until all the ingredients are
minutes and serve hot. used. Sprinkle the remaining
oilover the top. Bake in a
275' oven 1 '/2 hours. Serve
from the casserole.
 '

Desserts

Olho de sogra Crema de caramel Puditn de sogra

Stuffed prunes In a land where beauty is Caramel milk dessert Mother in law's dessert
weighed by the pound, the
6 tablespoons sugar women-folk do not worry about 6 to 8 servings 6 servings
1 cup water extra fat here and
adding a little
12 egg yolks '/2 cup raisins 12 bananas, sliced lengthwise
there, so throughout the Latin
4 egg whites 14 cup rum 1 (8 ounce package) cream
American countries elaborate
•/> cup ground almonds 1 (14 ounce) can sweetened cheese
sweets are as basic a part of life
Few drops vanilla condensed milk 1 (14 ounce) can sweetened
as bread and water. The native
1 \i cups powdered sugar 3 cups milk condensed milk
fruits, especially the coconut and
1 pound pitted prunes 54 teaspoon cinnamon 4 egg whites
the banana, are among features
Sugar Y4 teaspoon cloves Y2 cup sugar
of the sweet scene. One of the teaspoon baking soda
/2
l

Place the sugar and water in a happiest sights in Mexico, or any I cup brown sugar Place the sliced bananas in a
saucepan. Bring to a boil and large city, is that of a small boy, cup water buttered ovenproof serving
i4
cook until the sugar dissolves. or an old woman, balancing a dish. Bake in a 350 oven
Beat the egg yolks and egg trayof elaborate and carefully Soak the raisins in the rum for a 3 to 5 minutes until the bananas
whites together until well prepared sweets throughout the hour. Combine the condensed are slightly softened. Beat the
combined. Add the hot syrup marketplace. In Mexico City milk, fresh milk, cinnamon, cream cheese until light and
slowly, beating constantly with there are literally thousands of cloves and baking soda. Bring fluffy. Add the condensed
a wire whisk. Return the mixture sweet shops. Probably the to a boil over high heat, milk and beat until smooth.
to the saucepan and cook,
Spanish are responsible for some
stirring constantly. Remove Spread the mixture over the
stirring constantly until the from the heat. Place the sugar bananas. Beat the egg whites
of the interesting names applied
mixture forms a thick mass. and water in a saucepan. Bring with the sugar until stiff peaks
to the desserts, too: 'Eyes of the
Remove from the heat and stir to simmering point, stirring form. Spoon the meringue over
Mother-in-law ', Bones of St.
in the almonds and vanilla. constantly until the sugar the banana mixture and bake
When the mixture is cold, beat
John '. 'Royal Eggs ', 'Love in
dissolves. Pour in the hot milk in a
c
350 oven 10 minutes
in the powdered sugar gradually. Pieces are but a few. 'Bunuelos
',
mixture and mix well. Cook over until the meringue is lightly
Stuff the prunes with the mixture is a kind ofgeneric term for the low heat, stirring occasionally, browned. Serve from the
and dredge them in sugar. infinite variety offried cake sold for 1 14 hours until the pudding baking dish.
Wrap each prune in cellophane. to accompany coffee in many is thick and amber colored. Add

These sweets are traditionally countries of Latin America. the rum soaked raisins and
served at Brazilian weddings, refrigerate until well chilled.
christenings and birthdays.
Coconut provides a delicate Desserts in Latin America alien
sweetness to many dishes in have most unusual names- 'arm
Brazil. Here, a coconut flavored ofthe gipsy - 'nun 's sighs -
' '

blancmange makes a special 'kisses. ' This pudding-like sweet is

dessert. called 'mother-in-law 's dessert

I recipe page 79. 4th column )

Manjar branco

Coconut blancmange

4 servings

1 cup unsweetened grated

coconut
1 cup boiling water
3 cups milk
1

: cup sugar
6 tablespoons cornstarch
'/4 teaspoon salt
A
l
teaspoon coconut flavoring

Mix the grated coconut and

boiling water in a bowl and
allow to stand for 15 minutes.
Heat the milk and sugar in a
saucepan and stir until the
sugar is dissolved. Bring to a
boil slowly. Strain thecoconut
liquidand mix with the
cornstarch until smooth. Add
1
s cup of the boiling milk.
Return to the pan with the
remaining milk, add the salt
and cook until thickened,
stirring constantly.Cook over a
low heat for 10 minutes. Add
the coconut flavoring, pour into
a 4 cup mold rinsed with cold
water and refrigerate 3 to 4
hours until set. Unmold onto
a serving dish and serve with a
compote of prunes or a
chocolate or vanilla sauce.
 Pineapple and coconut are
blendedina delicious Brazilian
pudding that is both sweet and
light.

Pudim
de abacaxi e coco

Pineapple and coconut

pudding

6 servings

1 (15 ounce) can condensed

milk
1 V3 cups milk
2 egg yolks, beaten
3 tablespoons cornstarch
>/2 teaspoon vanilla
1 prepared 9 inch sponge cake
layer
I cup pineapple juice
1/3 cup rum
1 ( 1 pound 4 ounce) can
pineapple slices, drained
3
4 cup grated coconut
1 cup cream, whipped
Cherries

Mix the condensed milk, milk,

egg yolks, cornstarch and
double boiler
vanilla. Place in a
and cook over hot water,
stirring constantly, until
thickened. Continue cooking
without stirring for 10 minutes.
Cool. Cut the sponge cake layer
into 2 inch squares and place in
the bottom of a serving dish.
Mix the pineapple juice and
rum and sprinkle over the cake.
Cover with 'A the custard
mixture. Cut up V2 the pineapple
and arrange over the custard.
Sprinkle with V2 the coconut.
Add a layer of the remaining
custard and cover with whipped
cream. Decorate with the
remaining coconut, pineapple
slices and cherries.
 Masa harina is a meal made from
dehydrated cooked com and is

available in Spanisch markets.

Dulce de leche Bien me sabe Almendrado Flan

Sweet milk dessert Tastes good to me Almond pudding Caramel pudding

4 servings 6 to 8 servings 4 to 6 servings 6 servings

2 cups milk 1 coconut package unflavored gelatin 4 cup sugar

1
1
4
3 cup sugar 2 cups hot water I l/4 cups water 4 eggs
Pinch of baking soda 1 cup sugar 1 cup powdered sugar I ( 14 ounce) can sweetened
1 teaspoon vanilla 1 (2 inch) stick 5 egg whites condensed milk
I A Ifajores
recipe (page 86) 6 egg yolks 1
2 teaspoon almond extract 1 cup water
1 cup sweetened coconut I prepared sponge cake layer,
/2 cup ground almonds
l
1 teaspoon vanilla
cut into pieces % cup dark rum. heated
Combine the milk, sugar and Y4 cup muscatel wine Soften the gelatin in % cup
baking soda in a saucepan and 1 teaspoon powdered cinnamon cold water. Bring the remaining Place the sugar in a small
bring to the boiling point. water to a boil, add the sugar heavy saucepan and melt over
Lower the heat and barely Drain the liquid from the and stir until dissolved. Remove low heat, stirring constantly.
simmer the mixture 2 to 2'/2 coconut. Remove the brown from the heat. Add the softened When the sugar turns golden
hours, stirring occasionally. skin and grate the coconut meat gelatin and allow to cool until brown, dip the bottom of the
It will thicken and form a soft finely. Place in a fine strainer it begins to set. Beat the egg saucepan in cold water to stop
ball when a small spoonful is and pour the hot water over the whites until stiff and shiny. the cooking. Immediately pour
dropped into cold water. grated coconut. Allow the water Combine the gelatin and egg the caramel into a quart1

Remove from the heat and stir to drip through for about white mixture with the almond ovenproof mold, rolling it
in the vanilla. Let the mixture 15 minutes. Press down hard extractand ground almonds. around the sides to coat the
cool a few minutes and spread with the back of the spoon to Turn into a 6 cup mold and mold evenly. Beat the eggs
it on the Alfajores. Sandwich extract 2 cups of coconut milk. refrigerate until firm. Unmold until frothy. Combine the
the Alfajores together in pairs Dissolve the sugar in 1
: cups and serve with chilled sauce. condensed milk, water and
and roll the edges in of the coconut milk. Add the vanilla and beat the mixture
grated coconut. cinnamon stick and cook Sauce: into the eggs. Pour the custard
over moderate heat until the '4 cup masa harina (cornflour) into the caramelized mold.
syrup reaches 230 or soft ball 1 cup water Place the mold
in a larger pan
stage. Discard the cinnamon 1 (2 inch) cinnamon stick and add water to come halfway
stick and remove the pan from Yl cup sugar up the sides of the mold. Bake
the heat. Beat the egg yolks until V3 cup ground almonds in a 350 oven 1 to % hours
1

very thick and lemon colored. 2 cups milk or until a knife inserted in the
Add the remaining '
: cup of 2 egg yolks, beaten center of the custard comes
coconut milk and beat in 3 out clean. Cool to room
tablespoons coconut syrup. Stir the masa harina into the temperature then place in the
Gradually stir the egg yolk water. Add the cinnamon stick refrigerator 3 hours. Unmold
mixture into the syrup and and bring to a boil, stirring the flan on a serving plate.
cook over low heat, stirring constantly until it thickens. Add Ignite the heated rum. pour it

constantly. Do not allow the the sugar, almonds and milk. over the flan and bring it to
mixture to boil or the egg yolks Stir until themixture begins to the table flamine.
will curdle. Place the sponge cake boil again. Pour 4 cup of the '

pieces in a serving dish and soak hot mixture onto the egg yolks
with the wine. Pour on the and mix well. Add the egg yolk
coconut cream. Chill in the mixture to the milk and cook
refrigerator for 3 hours. Sprinkle slowly for 2 minutes. Remove
with cinnamon before serving. the cinnamon stick and refrigerate.
Postre chaja Torta de pasa Pave

Meringue dessert slice of sponge cake or 2 lady Raisin cake

fingers on the butter cream side
6 servings of each of 6 meringues. Arrange
strawberries on top and spread
4 egg whites with whipped cream. Top with
Pinch of salt the remaining meringues, butter
'

4 teaspoon cream of tartar cream side down, and spread the

P/4 cups sugar remaining butter cream on the
1 teaspoon vanilla top and sides. Crumbled
/4
l
cup water meringue can be sprinkled on
5 egg yolks top as decoration.
1 cup butter

1 tablespoon brandy
6 ( Y2 inch) slices sponge cake
or
12 lady fingers
1 cup sliced strawberries
1 cup heavy cream, whipped

Beat the egg whites with the salt

and '/ teaspoon cream of tartar
8
until foamy. Add 1 cup sugar
gradually, beating constantly
until stiff peaks form. Beat in
the vanilla. Oil and flour 2
large baking sheets. Form the
meringue into 12 flat rounds.
4 inches in diameter, on the
:
baking sheets. Bake in a 250
oven 1 hour. Turn the oven off
and leave the meringues in the
oven several hours or overnight.
Combine the remaining cream
of tartar, sugar and water in a
saucepan. Bring to a boil and
cook until a candy thermometer
registers 238 . Beat the egg yolks
and add the syrup by droplets,
beating constantly. Continue
beating a few minutes to cool
the mixture. Beat the butter until
very light and fluffy and add the
brandy. Beat the butter into the
cooled egg yolk mixture. Spread
each meringue on 1 side with a
very thin layer of butter cream.
To assemble the dessert, place a
 Chocolate is a famous Latin
American product - and is used in
a multitude oj ways throughout
the land. Here, it is baked into
little cakes to serve with excellent
Colombian coffee.

Pasteles de cacao Mae bentas

Cocoa cakes flour, baking powder and salt. Coconut cakes muffin pans with paper cases and
Add the dry ingredients fill
2
/3 full with the cake mixture.
16 cakes alternately with the milk, Makes 24 Bake in a preheated 350" oven
beating just until the flour for 25 minutes. Turn out and
Y2 cup butter is thoroughly incorporated. Yi cup butter cool on a rack.
cup sugar
1 Beat in the vanilla. Spoon the 1 cup sugar
3 eggs batter into buttered and floured 6 egg yolks
y4 cup cocoa muffin each cup
tins, filling I cup rice flour
2 Bake the cakes in a teaspoon salt
l l
/2 cups flour 3 full. '/4
c
3 teaspoons baking powder 375 oven 20 minutes or until 1 cup grated coconut
Pinch of salt a cake tester comes out clean. 4 egg whites, stiffly beaten
2
/i cup milk Carefully remove the cakes
1 teaspoon vanilla from the muffin tins and cool Beat the butter and sugar
on wire racks. They may be together in a bowl. Gradually
Beat the butter until creamy. served warm or cold. add the egg yolks and beat until
Add the sugar, gradually beating very light and creamy. Mix
until the mixture is light and together the rice flour, salt and
fluffy. Add the eggs, 1 at a coconut and fold into the yolk
time, beating well after each mixture. Gently fold in the
addition. Sift together the cocoa. stiffly beaten egg whites. Line
 Y

Little tartsfilled with delicate

coconut cream and beautifully
glazed are typical ofBolivian

Pastelitos de coco

Coconut tarts To prepare the pastry, sift the Reduce the heat to the lowest
flour, baking powder and salt possible pointand add the egg
Pastry: together into a bowl. Cut the yolks, stirring vigorously.
2 cups flour butter into the flour, using a Remove from the heat and let

'/2 teaspoon baking powder pastry blender or 2 knives until the mixture cool.
V2 teaspoon salt the mixture resembles coarse To assemble the tarts, roll out
8 tablespoons butter meal. Add 4 tablespoons water the pastry on a floured board to
4 to 5 tablespoons cold water and stir with a fork until the a Vg inch thickness. Cut it into
dough can be gathered into a rounds using a 3 inch cookie
Filling: ball. Add more water by droplets cutter. Place 1 tablespoon of the
/ tablespoon flour if necessary to make the dough filling on half of the rounds and
!4 cup sugar stick together. Wrap in waxed top with the remaining rounds.
I 2 cups sweetened flaked paper and refrigerate 1 hour. Press the edges of the pastry
coconut To prepare the filling, combine together with a fork to seal.
% cup light cream 1 tablespoon flour, sugar and Place the tarts on a buttered
3 tablespoons butter coconut in a saucepan. Add the baking sheet. Brush with egg
2 egg yolks, lightly beaten cream and cook over low heat, yolk and prick with a fork.
stirring constantly until the Bake in a 425° oven 12 minutes
Glaze: mixture thickens. Stir in the until lightly browned.
1 egg yolk, lightly beaten butter and simmer 2 minutes.
Hucvos reales Alfajores Cocadas

Egg cake Butter cookies Coconut candies

6 to 8 servings Makes about 2 pounds

2 tablespoons seedless raisins cup butter 3 cups sugar

4 cup milk
J
1

: cup cream sherry cup sugar

2 egg whites egg V2 cup corn syrup
8 egg yolks egg yolks J4 teaspoon salt
I tablespoon butter teaspoon vanilla 1 tablespoon lemon juice

I 2 cups sugar tablespoon brandy 2 cups shredded coconut

\

1
2 cup water teaspoons grated lemon rind 3 tablespoons butter
I (2 inch) stick cinnamon cups cornstarch
1
4 cup slivered toasted almonds cup flour Mix the sugar, milk, corn syrup,
teaspoon baking powder saltand lemon juice in a
Soak the raisins in the sherry teaspoon salt saucepan. Heat until the sugar
for 1 hour. Beat the egg whites is dissolved, stirring constantly.

until stiff. Beat the egg yolks Beat the butter until creamy. Bring to a boil, cover and cook
until very thick and light yellow. Add the sugar gradually, beating for 3 minutes until the steam has
Fold the egg whites into the until the mixture is light and dissolved the crystals which
yolks. Pour the egg yolk fluffy. Add the egg and egg may have formed on the sides of
mixture into a buttered 8 inch yolks. 1 at a time, beating well the pan. Uncover and cook,
square pan. set in a baking pan after each addition. Beat in without stirring, until a soft ball
of boiling water, and bake the vanilla, brandy and lemon stage is reached (238 on a candy

in a preheated 325 oven for
15 minutes or until the egg
cake is firmly set. Cool and cut
into 2 inch squares with a
heated knife. Dissolve the
sugar in the water, add the
cinnamon stick and
briskly for 5 minutes. Strain
the sherry from the raisins
and add to the sugar syrup.
Remove the cinnamon
Soak the egg squares in the
syrup and arrange on a serving
dish. Pour the remaining
strained syrup over the egg
squares and decorate with
raisins and slivered almonds.
rind. Sift together the thermometer). Remove from the
cornstarch, flour, baking heat. Stir in the coconut and
powder and salt. Gradually add butter. Pour into a buttered
the dry ingredients to the butter dish. When cool enough to
mixture, beating until thoroughly handle, shape into small balls
combined. Drop the batter by and leave to harden overniaht
boil small spoonfuls onto well
buttered baking sheets. Leave
enough space between the
cookies because they will
stick. spread. Bake in a 350 oven
15 minutes. Immediately remove
from the baking sheets and let
cool. Sandwich the cookies
together with dulce de leche
(page 82).
Bunuelos Beignets de bananes Pilarones Arrepa di funchi

Sweet fritters Banana fritters Pumpkin fritters Pancakes

6 to 8 servings

4 tablespoons butler 6 bananas peeled and cut

. / package dry yeast l /2
l
cups funchi (cornmeal)
1
4 cup sugar
into slices 1
4 cup lukewarm water 1 cupflour
2 teaspoons grated lemon rind 1
; cup rum 2 tablespoons sugar 1
4 teaspoon salt
1 cup water
1
2 cup powdered sugar 1 egg, lightly beaten 2 tablespoons sugar
1 cup flour 1 teaspoon cinnamon 1 < 16 ounce) can pumpkin 2 cups milk
4 eggs I 1
4 Clips flow /2 teaspoon salt
l
3 eggs, beaten
Oil for deep frying 1 egg 4 cups flour 2 tablespoons oil
I tablespoon oil Oil for deep frying 1 teaspoon vanilla
Sauce : 1 cup milk Molasses or maple syrup Oil for frying
/ cup dark brown sugar 1
4 teaspoon salt Cinnamon sugar
3 tablespoons flour Oil for deep frying In a large bowl, sprinkle the
1 cup water Powdered sugar yeast over the lukewarm water Mix together the cornmeal.
2 tablespoons heavy cream and stir to dissolve. Add the flour, salt and sugar. Combine
1 tablespoon butter Arrange layers of sliced bananas pumpkin and salt
sugar, egg. the milk. eggs, oil and vanilla.
1
2 teaspoon vanilla in a bowl, pouring rum on each and combine thoroughly. Add Add to the dry ingredients
layer and sprinkling with sugar the flour. J ; cup at a time, until gradually and beat until smooth.
Combine the butter, sugar, and cinnamon. Allow to stand thedough becomes too stiff to Heat 1 tablespoon oil in a
lemon rind and water in a for 30 minutes. Mix the flour, Turn the
beat with a spatula. frying pan. cover the surface of
saucepan. Bring to a boil, egg. oil. milk and salt and beat dough out onto a lightly floured the pan with a thin layer of
stirring occasionally. Add the well for 2 minutes, or place board and knead in enough of batter and cook for 2 to 3
flour all at once, beating hard. these ingredients in a blender the remaining flour to prevent minutes until lightly browned.
Cook about 2 minutes until the for form a batter. Coat each the dough from sticking. You Turn and brown on the other
dough leaves the sides of the banana slice with the batter. will probably use all of the 4 side. Sprinkle with cinnamon
:
pan. Remove from the heat and Heat the oil to 375 and deep cups. Continue kneading until sugar and keep warm on a
add the eggs. 1 at a time. Beat fry the fritters, a few at a time. the dough is smooth and elastic. serving dish over steaming
until smooth and shiny. Form 3 to 5 minutes until golden Shape it into a ball and place in water. Serve hot with warm
balls of the dough with 2 brown. Drain on paper towels. an oiled bowl. Cover and let applesauce.
teaspoons and fry in preheated Sprinkle with powdered sugar rise in a warm place 1 hour or
375 oil for 5 minutes until and serve hot. until doubled in bulk. Punch
puffed and lightly browned. down the dough. Tear off
Drain on paper towels. pieces of the dough and shape
To prepare the sauce, combine into doughnut like rings.
the sugar and flour in a 3 inches in diameter. Heat the
saucepan and stir in the water oil for deep frying and fry the

gradually. Cook over medium fritters about 5 minutes,

heat, stirring constantly, until turning them once, until crisp

the mixture thickens. Add and golden brown. Drain on
cream, butter and vanilla and paper towels and serve
mix well. Serve the hot sauce immediately with warm molasses
and fritters separately. or maple syrup.
Mexicans love chocolate- in all

forms. This is a rich, flaky pastry

concoction for a special fiesta
treat.
Torta de chocolate Torta de coco Pudim de maca
com cretna

Chocolate pie on a serving plate and spread Coconut pie Stuffed apples
with the filling. Continue
Pastry: layering, leaving the nicest 6 servings 6 servings
1 1/2 CUpS flow looking pastry square for the
1
J cup cocoa top. Sift powdered sugar over 1 (9 inch) prepared unbaked x
/l cup flour
'/2 teaspoon salt the top layer. Using a pastry baj pie shell % cup sugar
1 cup butter fittedwith a star tube, decorate 2 cups milk l
/i cup butter
Yi cup sour cream the top layer with a little of the 4 eggs I teaspoon <

leftover filling. Y2 cup sugar 6 large apples, peeled and

Filling: J4 teaspoon salt cored
16 ounces semi-sweet chocolate /2 teaspoon vanilla
l
y2 cup orange juice
i
4 cup cream
2 tablespoons butter, melted J4 cup water
cup butter y2 cup grated coconut 1 y2 cups whipped cream
/2
l

5 egg yolks
I teaspoon vanilla
To prepare the pastry,
flour,cocoa and salt together
into a bowl. Cut the butter into
the flour mixture with a pastry
blender or 2 knives until it
resembles coarse meal. Add the
sour cream and knead into a
Chill the pie shell for 30 minutes Combine the flour, sugar,
before cooking. Scald the milk butter and cinnamon. Blend with
sift the in adouble boiler until bubbles the fingertips until it resembles
form around the edge. Beat the breadcrumbs. Fill the center of
eggs and add the sugar, salt, the apples with -% of this
vanilla, butter and coconut. mixture and arrange in a
Stir in the scalded milk. Pour buttered baking dish. Sprinkle
into the chilled pie shell.Bake the remaining mixture on top of
in
:

a preheated 400 oven for 25 the apples. Add the orange juice
ball. Divide into 4 equal pieces to 30 minutes or until the custard and water. Bake in a preheated
;

and refrigerate 2 hours. On a is set to within /2

l
inch of the 350 oven for 50 to 60 minutes
floured board, roll each piece of center. Chill the pie for 4 hours or until the apples are tender.
dough out to a 10 x 10 inch before serving. Serve hot with whipped cream.
square. Place each square on a
buttered baking sheet, prick all

over with a fork and bake in a

400' oven 10 minutes. Carefully
transfer the pastry squares to
wire racks to cool. They will be
very fragile.
To prepare the filling, place the
chocolate, cream and butter in a
saucepan and stir over low heat

until the chocolate and butter

are melted. Beat the egg yolks
until thick.Beat in a few
tablespoons of the hot chocolate
mixture and stir back into the
hot chocolate. Stir in the vanilla
and let the mixture cool to
spreading consistency. Do not
refrigerate or it will be too stiff

to spread. Place 1 pastry layer

Beverages

Chocolate con leche Cafe temperado

South America produces most of and the variety of fruit punches, Chocolate milk Spicy coffee
the coffee of the world - and its both alcoholic and nonalcoholic,
care and preparation has become are almost limitless. 6 servings

a fine art -particularly in Brazil Truly, the people of Latin

America care about food - they 4 cups milk 3 cups strong hot coffee, made
and Colombia, the two giants
4 ounces Mexican chocolate, with 7 teaspoons soluble
among the coffee producers. regard it not only as essential for
grated coffee
Lai in Americans sneer at survival, but in its preparation
1 egg yolk 2 vanilla beans, split in half
'American coffee, preferring
' and presentation, it becomes a
54 cup cream lengthwise
instead the thick, sweet infusion way oj life in itself. Look at it! 4 cloves
2 tablespoons sugar
which they drink by the Learn from it! Enjoy it!
Fresh cream
/2 teaspoon cinnamon
l

thimbleful, as often as twenty /4

l
teaspoon nutmeg Crushed ice
limes a day. Chocolate is a great Sugar to taste
favorite in Mexico - hoi and Heat y2 cup of the milk, add
sweet. And the variety o) highly the grated chocolate and stir Pour the hot coffee over the

colored, richly sweetened soft until dissolved. Add the vanilla beans and cloves and
drinks consumed throughout remaining milk and bring ow to infuse for 1 hour. Strain
slowly to a boil. Mix the egg the coffee and pour over cream
Latin America is awesome to
yolk with the cream, sugar, and crushed ice in individual
behold.
cinnamon and nutmeg. Stir glasses. Add sugar to taste.
Wine, from grapes first
well and add to the hot chocolate
introduced by the Spaniards, is
milk, stirring constantly.
becoming oj increasing
Bring almost to boiling point.
importance throughout South Remove from the heat and
America. Chile and Argentina beat with a wire whisk until
lead in production of some a thick layer of foam has
excellent vintages. Mexico is formed on the surface.
known for pulque', a mildly Serve immediately.
alcoholic drink, excellent beer
and best ofall for tequila - a
distillation of the agave plant . a
member oj the cactus family .

Rum is usedfreely in both

cooking and drinking and each
country has a favorite brandy
distillation - with the Pisco oj
Peru an outstanding favorite.
Herbal teas and infusions of
chocolate, cinnamon and sugar
are the common beverages in the

home. Politeness dictates the rule

oj offering a visitor at least one

kindot liquid refreshment, and it

is i onsidered an insult to refuse

whatever is offered. Coca-Cola is

ubiquitous. Lemonade is popular

 V ;

El poncho crema Yucatan Margarita Pisco

Eggnog Yucatan Tequila cocktail Pisco sour

2 servings 4 servings 6 servings

4 eggs, separated 1 jigger pineapple juice 2 lemon wedges 6 ( 1 2 ounce) jiggers Pisco
1 cup sweetened condensed ! 2 jigger crime de menthe Coarse salt 1 jigger sugar syrup or honey
milk 1 jigger tequila 2 ounces fresh lemon juice 1 jigger lemon juice
I cup rum Crushed ice 6 ounces tequila >/2 teaspoon bitters
2 small pieces of pineapple 2 ounces Triple Sec 1 egg white
Beat the egg yolks until thick 2 green maraschino cherries Ice cubes Crushed ice
and creamy. Beat the egg
whites until stiff and fold Pour the pineapple juice, Rub the rims of 4 cocktail Place the Pisco, sugar syrup,
into the yolks. Add the creme de menthe and tequila glasses with lemon wedges and lemon juice and bitters in a
condensed milk and mix into a cocktail shaker and add coat with coarse salt. Place the cocktail shaker and stir to mix.
thoroughly. Add the rum and crushed ice. Shake well and remaining ingredients in a Add the egg white and crushed
cool in the refrigerator until serve in cocktail glasses. cocktail shaker and shake ice and shake vigorously.
well chilled. Serve very cold. Decorate with a piece of vigorously several times. Strain Strain into cocktail
pineapple and a green into the prepared cocktail and serve.
maraschino cherrv. glasses and serve.
 This is a hot spicy think,
traditionally served in midwinter
during the San Joao celebrations
i the national thanksgiving and
fireworks festival).

Caipirinha Quentao Batida de limao Batida de tomate

Rum cocktail Spiced rum punch Lemon crash 'Crash" of tomato

4 servings X to 12 servings

Juice of 2 lemons 4 cups boiling water 2 cups rum 3 large ripe tomatoes,
4 tablespoons sugar 2 cups rum 1 very large lemon, including peeled, seeded and chopped

Crushed ice 6 cloves the rind, cut into pieces 6 jiggers light rum
4 jiggers pinga or rum 1 vanilla bean and seeds removed 6 tablespoons dry Marsala
2 cups sugar 2 to 3 tablespoons sugar 6 tablespoons sugar
Mix the lemon juice and sugar 2 thin slices ginger root 4 ice cubes, crushed Juice of 2 limes

together in a shaker or stir until

•
2 cup crushed ice

the sugar is dissolved. Add the Add all the ingredients to the Place all the ingredients in the

crushed ice and rum and shake boiling water. Cover and allow jar of an electric blender and Place all the ingredients in the

until well blended. Serve with to infuse for 30 minutes. Strain blend at low speed several jar of an electric blender and
crushed ice. and reheat. Serve, piping hot in minutes until the lemon is blend until smooth.
The main drink in Brazil is ,
or earthenware mugs. very finely chopped. Strain into Serve over ice.
called "Cachaca"' or "Pinga." a pitcher, pressing down on
This is refined cane alcohol the lemon pieces to extract all

which is now being imported the liquid. Chill 1 hour

into the U.S.A. Ifitisnot before serving.
available. Bacardi, a light white This drink be made with
may
rum, may be used. The drink in passion (Batida de
fruit

this recipe i) or coconut Batida de (

is called Caipirinha,
when made with pinga, and
it is
coco) in place of the lemon.
Caipirissima. when it is made When using coconut, the sugar
with rum. may be replaced by condensed
milk.
77iis punch uses the famous gourd) and smked through a 'I his is a favorite trgeniinian
.

Mate, an herb tea drunk daily in silver tube with a spoon-shaped dunk and an effective thirst

the south oj Brazil aiul in strainer on the end. (/item her. I he country has mam
Argentina. Traditionally, it is good red wines which serve as a

drunk out of Bombillas a hollo* base for sangria.

Ponche Brasiliero Sangrita

Brazilian punch Sangrita

4 servings 8 to 12 servings

...r s strong Mate (herb tea) 1 cup tomato juice 3 fresh peaches, peeled and
1 cup lemon juice 3 tablespoons orange juice thinly sliced
4 cups orange juice 4 tablespoons lemon juice 2 apples, cored and thinly
2 cups brandy Dash of salt sliced
2 bottles dry white wine Drop of onion juice 2 bottles red wine
2 bottles club soda Few drops tabasco sauce Sugar, if desired
Sugar to taste 6 ounces tequila 54 cup gin (optional)
Ice cubes
Make the tea and allow it to
brew for 10 minutes. Strain and Place the peaches and apples in
discard the leaves. Mix with the a glass jug and pour in the
remaining ingredients except the wine. A
few teaspoons of sugar
soda water and sugar. Chill in may be added if a sweeter drink
the refrigerator until ready to is preferred, though it is not
serve. Pour into a punch bowl normally done. Add the gin
over ice cubes. Add the soda if you would like a stronger
water and sugar to taste. drink. Add plenty of ice cubes
and stir gently with a wooden
spoon until the wine is
thoroughly chilled.
Alphabetical index

English:

82 Almond pudding (Mexico)

30 Almond sauce (Mexico)
15 Avocado dip (Mexico)
24 Avocado soup (Mexico)
12 Avocado with shrimp
(Brazil)

73 Baked beans (Mexico)

59 Pork stew with vegetables 75 Spinach with pimiento
and fruit (Mexico)
78 Potatoes with cheese and
onion sauce (Peru)
34 Potato pancakes (Brazil)
25 Potato soup (Ecuador)
87 Pumpkin fritters (Peru)
75 Pureed chick peas (Mexico)
74 Pureed yellow peas (Trinidad)

83 Raisin cake (Peru)

35 Rice Mexican style (Mexico)
34 Rice pancake (Venezuela)
67 Rice with chicken
(Dominican Republic)
36 Rice with ham and pineapple
(Jamaica)
35 Rice with sour cream
(Mexico)
56 Rolled stuffed flank steak
(Argentina)
92 Rum cocktail (Brazil)

Sangria (Argentina)
Sangrita (Mexico)
Shrimp and scallop stew
(Chile)
Shrimp Bahia style in
tomato sauce (Brazil)
Shrimp in almond sauce
(Ecuador)
Shrimp in curry sauce
(Guyanas)
Shrimp pie (Brazil)
Shrimp sauce (Brazil)
Shrimp soup (Peru)1

Shrimp soup 2 (Peru)

Spiced loin of pork (Mexico)
Spiced rum punch (Brazil)
Spicy chocolate sauce
(Mexico)
Spicy coffee (Brazil)
Spinach soup with shrimp
(Guyanas)
59 Costillas de cerdo en vin

26 Crema de alface (Brazil)

79 Crema de caramel (Peru)
25 Cuchuco (Columbia)

74 Dhal (Trinidad)
82 Dulcedeleche (Argentina)

91
 7

Index by type of dish

89 Torta de coco com creme English Barley soup (Columbia) Tortillas 1 (Mexico)
(Brazil) Bean soup (Mexico) Tortillas 2 (Mexico)

83 Torta de pasa (Paraguay) Entrees Black bean soup (Venezuela) Tortillas Acapulco style

14 Torta pascualina (Uruguay) Chicken soup (Brazil) (Mexico)

34 Tortilla de arroz( Venezuela) 15 Avocado dip (Mexico) '.

Chicken soup with Tortillas Guadalajara style

13 Tortilla de banana (Columbia) 12 Avocado with shrimp (Brazil) vegetables (Antilles) (Mexico)
31 Tortillas 1 (Mexico) 13 Banana omelette (Columbia) '.

Green corn soup (Brazil) Tortillas with eggs

31 Tortillas 2 (Mexico) 15 Bean dip (Mexico) '.

Green pea soup (Mexico) farmhouse style (Mexic(5)

15 Cheese pastries (Argentina) '.

Lettuce soup (Brazil)

47 Vatapa (Brazil) 14 Egg and avocado appetizer '.

Peanut soup (Guyanas)

(Columbia) '.

Peanut soup (Bolivia) Rice and corn dishes

36 Yambalaya (Jamaica) 14 Egg and spinach hors '.

Potato soup (Ecuador)

91 Yucatan (Mexico) d'oeuvres (Uruguay) '.

Shrimp soup (Peru)

1

15 Empanadasde queso( Argentina)^

77 Zucchini Brasiliero (Brazil) 15 Jumbo shrimp in wine sauce
78 Zucchini rellenos (Mexico) (Mexico)
14 Stuffed green peppers (Brazil)
16 Stuffed roast beef rolls
(Mexico)

Salads

19 Cabbage salad (Brazil)

1 Chicken and corn salad
(Chile)
18 Chilean salad (Chile)
20 Christmas salad (Mexico)
18 Crab salad (Brazil)
18 Mixed salad (Mexico)
19 Molded avocado salad
(Brazil)
19 Molded pineapple salad
(Brazil)
18 Palm hearts, lettuce and
avocado salad (Brazil)
19 Peasant salad (Chile)
20 Stuffed cucumber salad
(Brazil)

Soups

24 Avocado soup (Mexico)

48 Fish balls (Antilles) 58 Meat balls in almond sauce 67 Rice with chicken 87
47 Fish fillets in wine sauce (Mexico) (Dominican Republic) 86
(Brazil) 57 Meat balls with herbs 70 Squabs stuffed with noodles 79
45 Fish prepared with fruit juice (Mexico) (Chile) 82
(Mexico) 60 Pastry with all kinds of meat 72 Tacos with chicken (Mexico) 89
41 Fish stew (Antilles) (Mexico) 71 Turkey casserole (Uruguay) 84
47 Fish stew (Brazil) 58 Pepper pork (Bolivia) 71 Turkey in green sauce 80
45 Fish Veracruz style (Mexico) 59 Pickled and fried spareribs (Mexico) 84
42 Fried fish in escabeche sauce (Peru) 71 Turkey in poblano sauce 86
(Brazil) 63 Pork and chicken (Mexico) 89
46 Molded salt cod with shrimp (Columbia) 66 Venezuelan chicken in 85
sauce (Brazil) 59 Pork stew with vegetables vinegar (Venezuela) 79
42 Peruvean pickeld fish (Peru) and fruit (Mexico) 86
42 Pickled fish (Mexico) 56 Rolled stuffed flank steak 83
44 Pickled mackerel (Uruguay) (Argentina) Vegetable dishes 83
43 Pickled raw fish 2 (Peru) 59 Spiced loin of pork (Mexico) 79
50 Shrimp and scallop stew 54 Steak with Huancaina sauce 73 Baked beans (Mexico)
(Chile) (Peru) 75 Baked chick peas (Argentina) 87
49 Shrimp Bahia style in 55 Steak with peanut sauce 78 Baked eggplant (Guyanas) 81

tomato sauce (Brazil) (Columbia) 74 Brown beans with rice

51 Shrimp in almond sauce 53 Stewed meat with onions (Dutch Guyana) 87

(Ecuador) and raisins (Cuba) 78 Candied sweet potatoes and 83
48 Shrimp in curry sauce apples (Brazil) 89
(Guyanas) 77 Green peppers stuffed with 79
50 Shrimp pie (Brazil) Poultry and game dishes eggplant (Brazil) 87
47 Stuffed fish (Mexico) 74 Lentils with pineapple (Mexico) 82
51 Stuffed squid (Argentina) 70 Chicken and rice (Guyanas) 78 Potatoes with cheese and 82
67 Chicken hunter's style onion sauce (Peru)
(Columbia) 75 Pureed chick peas Mexico)
(

Meat dishes 66 Chicken in nut sauce 74 Pureed yellow peas

(Mexico) (Trinidad)
53 Barbecued meat (Peru) 68 Chicken in orange juice and 75 Spinach with pimiento
55 Beef creole( Uruguay) pineapple (Mexico)
54 Boiled meat (Argentina) 66 Chicken in pepper sauce
62 Brazilian stew (Brazil) (Ecuador)
55 Creole stew (Argentina) 72 Chicken livers in sauce
54 Fillet of beef Mar del Plata (Antilles)
style (Argentina) 65 Chicken, shrimp and rice

63 Fried pastries with meat (Guyanas)

filling (Brazil) 67 Chicken with mushrooms
59 Leg of lamb Mexican style (Antilles)
(Mexico) 70 Fried chicken (Dominican
57 Meat balls (Uruguay) Republic)
58 Meat balls (Mexico) 69 Peppered chicken (Peru)
 7
3 )

Foreign languages: Soups 33 Huevos Rancheros Mexico)( Empadinhas de camarao

34 Panquecascom queijo (Brazil)

Entrees _5 Ajiaco (Ecuador) (Brazil) Escabeche de pescado

23 Callalu (Guyanas) 34 Panquecasde batata (Brazil) (Mexico)
12 Abacate com camarao 21 Canja (Brazil) 32 Panquecas de brocoli Filet de peixe a Marguery
(Brazil) 23 Chupedecamarones 1 (Brazil) (Brazil)

1 7 Bocado primavera de ave (Peru) 34 Tortilla de arroz (Venezuela) Huachinango a la

(Child 23 Chupe de camarones 2 31 Tortillas 1 (Mexico) veracruzana (Mexico)

15 Camarone endiablado (Peru) 31 Tortillas 2 (Mexico) Huachinango relleno

(Mexico) 26 Crema de alface (Brazil) (Mexico)

16 Flores de carne (Mexico) 25 Cuchuco (Columbia) Massala viesie (Guyanas)
1 5 Frijoles para sopear 22 Pinda bravoe (Guyanas) Rice and corn dishes Mejillones a la crema
(Mexico) 22 Sancochi di galinja (Antilles) (Uruguay)
15 Guacamole para sopear 26 Sopa de agriao (Brazil) 39 Angii (Brazil) Peixe escabeche a moda
(Mexico) 24 Sopa de aguacate (Mexico) 35 Arroz a la mexicana Brasileira (Brazil)

14 Picante de huevos 27 Sopa deamendoim (Bolivia) (Mexico) Pejerrey en escabeche

(Columbia) 25 Sopa de caroatas negras 35 Arroz jocqui (Mexico) (Uruguay)

14 Pimentao com recheio de (Venezuela) 35 Arroz verde (Mexico) Pescadilla homo (Chile)
al

ovo (Brazil) 27 Sopa de chicharo (Mexico) 39 Chepa (Paraguay) Pescado al homo (Bolivia)
14 Torta pascualina (Uruguay) 27 Sopa de milho verde Brazil) ( 37 Humitas (Uruguay) Pescado en jugo de fruta
1 Tortilla de banana 27 Sopa de tortilla (Mexico) 39 Pan de maiz (Uruguay) (Mexico)
(Columbia) 25 Sopa frijoles (Mexico) 37 Tallarines con salsa de Pisca stoba (Antilles)
hongos (Paraguay) Pudim de bacalhau (Brazil)
38 Tamale pastel (Mexico) Sara Sara (Guyanas)
Salads Sauces 38 Tamales (Mexico) Vatapa (Brazil)
36 Yambalaya (Jamaica)
1 Bocado primavera de ave 28 Guacamole (Mexico)
(Chile) 29 Guasacaca (Venezuela) Meat dishes
10 Ensalada de guacamole 30 Mole poblano (Mexico) Fish dishes
(Mexico) 29 Molhode camarao (Brazil) Aji de carne (Bolivia)
20 Ensalada de Noche Buena 29 Molho de churrasco (Brazil) 46 Bacalao a la argentina Albondigas (Uruguay)
(Mexico) 29 Molho de curry (Brazil) (Argentina) Albondigas con verba buena
19 Ensalata campesina (Chile) 30 Salsa dealinendras (Mexico) 48 Balchi di pisca (Antilles) (Mexico)
1 9 Salada de abacate Brazil ( 28 Salsa de chicaro (Mexico) 51 Calamares rellenos Albondigas en salsa de
19 Salada de ananas (Brazil) 30 Salsa perejil (Mexico) (Argentina) almendra (Mexico)
18 Salada de caranguejo 28 Salsa ranchero (Mexico) 49 Camarao a Bahiana (Brazil) Anticuchos (Peru)
(Brazil) 28 Salsa verde (Mexico) 51 Camarones con salsa de Bifes alacriolla (Uruguay)

1 S Salada de palmito. alface e almendras (Ecuador) Carbonada Criolla

abacate (Brazil) 43 Cebiche(Peru) (Argentina)

20 Salada de pepino recheado 42 Cebiche de con ina( Peru) Cariucho (Columbia)
(Brazil) 50 Chupe de mariscos (Chile) Costillas de cerdo en vinagre

19 Salada de salmagundi 32 Enchiladas Acapulco( Mexico) 51 Congrio a la cacerola (Chile) (Paraguay)

(Brazil) 32 Enchiladas Guadalajara 46 Corvina al homo con salsa Estofado de cerdo (Mexico)
18 Salpicon (Chile) (Mexico) de huevo (Uruguay) Feijoada completa (Brazil)
60 La olla con came Mexico)
( 74 BB met R (Dutch Guyana) 89 Torta de coco com creme
54 Lomo a la huancaina (Peru) 74 Dhal (Trinidad) (Brasil)

59 Lomo de cerdo adobado 75 Espinaca con pimiento 83 Torta de pasa (Paraguay)

(Mexico) (Mexico)
54 Lomo Mar del Plata 73 Frijoles refritos (Mexico)
(Argentina) 75 Garbanzos (Mexico) Beverages
56 Matambre (Argentina) 75 Garbanzos al horno
63 Pasteis de carne (Brazil)