Latin Cookbook

An Easy Latin Cookbook with Recipes

from the Entire Latin World

By
BookSumo Press
All rights reserved

Published by
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Table of Contents
Bacalao Vizcaina 7
Jibarito 10
Tostones II 11
Flan de Mango 12
Tres Leches 13
Lentils in Argentina 14
Fish Stew from South America 15
Arroz con Pollo I 16
Arroz con Pollo II 17
Coconut Chicken Breast 19
Latin Quinoa 22
Sopaipillas from Chile 23
Portuguese Bread I 24
Cod Casserole 25
Pasteis de Nata 26
Caldo Verde 27
Portuguese Date Appetizer 28
Kale Soup from Portugal 29
Queijadas 30
Easy Portuguese Bread 31
Malasadas 34
Spicy Spanish Beef Stir Fry 35
Maggie’s Easy Portuguese Soup 36
Rice from Portugal 37
 Brazilian Bananas Fried 38
Brasilia Cookies 39
Caipirinha 40
Brazilian Inspired Pizza 41
Quindim 42
Brazilian Coconut Candies 43
Brazilian Condensed Smoothie 46
Palmito ao Forno 47
Brazilian Apple Pastry 48
Creamy Seafood Stew From Brazil 50
Traditional Beef Hash 51
Picadinho'a Brasiliera 52
Sao Paulo Pesto 53
Brazilian Nutty Cake 54
Rice and Beans In Belize City 55
Isabella's Secret Belize BBQ Sauce 58
Belizean Belmopan Beach Pudding 59
Central American Chicken and Cabbage Soup 60
Guatemalan Pepian 61
Chilaquilas 62
Rice from Guatemala City 63
Full Guatemalan Dinner 64
Salad of Cabbage from El Salvador 66
Santa Tecla Cake 67
Spicy South American Chicken 70
San Salvador Butterflied White Fish 71
 Pupusas 72
Cancun Style Caviar 73
Pepperjack Pizza 74
Puerto Vallarta Eggplant 75
Mexican Veggie Puree 76
Classical Mexican Ceviche 77
Honey & Beans Latin Salad 78
Taco Tuesday’s Lasagna 79
A Mexican Corn Drink for Winter 82
A Baked Mexican Medley 83
Bacalao Prep Time: 30 mins

Vizcaina Total Time: 9 hrs 15 mins

(Codfish Soup) Servings per Recipe: 8

Calories 475 kcal
Fat 18.9 g
Carbohydrates 31.6g
Protein 42.3 g
Cholesterol 192 mg
Sodium 4353 mg

Ingredients
1 lb salted cod fish, submerged in 2 qts 1 (4 oz.) jar roasted red bell peppers, drained
of water, for 8 hours, change the water 4 1/2 C. golden raisins
times, then cut into small pieces 1 bay leaf
4 potatoes, sliced thick 1 (8 oz.) can tomato sauce
2 onions, sliced 1/2 C. extra virgin olive oil
4 hard-boiled eggs, sliced 1 C. water
2 tsps capers 1/4 C. white wine
2 large cloves garlic, minced
1/4 C. pitted green olives

Directions
1. Get a big pot and add in half of the following in layers: raisins, potatoes, roasted red
peppers, fish, olives, onions, garlic, boiled eggs, and capers.
2. Now add in half of the tomato sauce and half of the olive oil.
3. Add the bay leaf and repeat the process.
4. Now add in the wine and the water.
5. Get everything boiling without stirring the mix.
6. Once everything is boiling place a lid on the pot and set the heat to low.
7. Let the contents cook for 35 mins.
8. Enjoy.

Bacalao Vizcaina 7
JIBARITO
(Sandwich in Fried
Prep Time: 10 mins
Total Time: 25 mins

Plantains Buns) Servings per Recipe: 1

Calories 1219 kcal
Fat 100.4 g
Carbohydrates 165.4g
Protein 23.6 g
Cholesterol 68 mg
Sodium 551 mg

Ingredients
2 C. vegetable oil for frying 1 pinch dried oregano
1 green plantain, peeled and halved 1 tbsp mayonnaise
lengthwise 1 slice processed American cheese, cut in
2 tbsps vegetable oil half
1 clove garlic, minced 2 slices tomato
4 oz. beef skirt steak, cut into thin strips 3 leaves lettuce
1/4 medium yellow onion, thinly sliced
1 pinch cumin
Directions
1. Get 2 C. of veggie oil to 350 degrees then fry your plantains for 2 mins per side.
2. Place them on some paper towel then flatten them.
3. Now fry the flat plantains for 2 more mins then place them on the paper towels again.
4. Begin to stir fry your oregano, garlic, cumin, onion, and steak in 2 tbsps of oil until the
steak is fully done.
5. Place a layering of mayo on one side of a plantain and then add some cheese, steak mix,
tomato and lettuce.
6. Add another piece of plantain and cut the sandwich into two pieces.
7. Enjoy.

10 Jibarito
Tostones Prep Time: 10 mins

II Total Time: 22 mins

Servings per Recipe: 8

Calories 88 kcal
Fat 0.9 g
Carbohydrates 21.5g
Protein 0.9 g
Cholesterol 0 mg
Sodium 51 mg

Ingredients
1/4 C. vegetable oil 1 pinch garlic powder
3 green plantains, peeled, and cut into salt to taste
1-inch pieces

Directions
1. Fry your plantains for 7 mins, until tender, then place them on some paper towels.
2. Flatten your plantains and fry them for 3 more mins.
3. Place them to the side as well.
4. While the plantains are still hot add your salt and garlic to each.
5. Enjoy.

Tostones II 11
FLAN DE MANGO
(Mango Pudding)
Prep Time: 15 mins
Total Time: 1 hr

Servings per Recipe: 12

Calories 259 kcal
Fat 7g
Carbohydrates 42.7g
Protein 7.3 g
Cholesterol 110 mg
Sodium 99 mg

Ingredients
1 C. white sugar 6 eggs, beaten
1 tbsp lemon juice 1 pinch salt
2 C. pureed mango
1 (14 oz.) can sweetened condensed
milk
2 tbsps cornstarch
1 tbsp rum (optional)
1 C. evaporated milk
Directions
1. Add about 1.5 inches of water to a casserole dish then set your oven to 350 degrees before
doing anything else.
2. Now heat and stir the lemon juice and sugar until it becomes a caramel color then add the
mango, salt, condensed milk, eggs, cornstarch, evaporated milk, and rum.
3. Place the pan into the casserole dish and cook everything in the oven for 50 mins.
4. Let the contents cool.
5. Enjoy.

12 Flan de Mango
Tres Leches Prep Time: 10 mins

(Spanish 3 Milk Total Time: 1 hr

Cake) Servings per Recipe: 24

Calories 280 kcal
Fat 13.7 g
Carbohydrates 34.6g
Protein 5.5 g
Cholesterol 81 mg
Sodium 87 mg

Ingredients
1 1/2 C. all-purpose flour 1 (12 fluid oz.) can evaporated milk
1 tsp baking powder 1 1/2 C. heavy whipping cream
1/2 C. unsalted butter 1 C. white sugar
1 C. white sugar 1 tsp vanilla extract
5 eggs
1/2 tsp vanilla extract
2 C. whole milk
1 (14 oz.) can sweetened condensed milk
Directions
1. Coat a casserole dish with oil and flour then set your oven to 350 degrees before doing
anything else.
2. Get a bowl, sift: baking powder and flour.
3. Get a 2nd bowl, combine: 1 C. sugar and butter. Then add: 1/2 tsp vanilla extract and
eggs.
4. Combine both bowls and stir the mix until everything is smooth.
5. Enter the mix into your casserole dish and cook everything in the oven for 35 mins.
6. Now poke holes through the cake with a fork.
7. Get a 3rd bowl, combine: evaporated milk, condensed milk, and whole milk.
8. Pour the milk mix over the cake once it has cooled.
9. Get a 4th bowl, mix: 1 tsp vanilla, whipping cream, and 1 C. of sugar.
10. Coat your cake with the whipped cream mix then serve.
11. Enjoy.

Tres Leches 13
LENTILS
in Argentina
Prep Time: 15 mins
Total Time: 55 mins

Servings per Recipe: 4

Calories 266 kcal
Fat 4.3 g
Carbohydrates 46.3g
Protein 13.4 g
Cholesterol 0 mg
Sodium 225 mg

Ingredients
1 C. dry lentils 1/2 C. frozen peas
1 quart water 1 large clove garlic
1 cube vegetable bouillon 1 tbsp olive oil
3 medium tomatoes, peeled and diced 1/4 C. barbeque sauce
1 large onion, diced 1/2 tsp paprika
1 carrot, sliced salt and pepper to taste
1 medium apple - peeled, cored and
diced
Directions
1. Combine your water, lentils, and veggie bouillon.
2. Get everything boiling, set the heat to low, and let the mix cook for 22 mins.
3. Add in: paprika, tomatoes, bbq sauce, onions, olive oil, carrots, garlic, peas, and apples.
4. Let the mix continue to cook for 22 more mins then add some pepper and salt.
5. Enjoy.

14 Lentils in Argentina
Fish Stew Prep Time: 20 mins

from South America Total Time: 1 hr 5 mins

Servings per Recipe: 6

Calories 359 kcal
Fat 21.8 g
Carbohydrates 15.6g
Protein 27.4 g
Cholesterol 42 mg
Sodium 600 mg

Ingredients
3 tbsps lime juice 2 onions, diced
1 tbsp ground cumin 4 large bell peppers, sliced
1 tbsp paprika 1 (16 oz.) can diced tomatoes, drained
2 tsps minced garlic 1 (16 oz.) can coconut milk
1 tsp salt 1 bunch fresh cilantro, diced (optional)
1 tsp ground black pepper
1 1/2 lbs tilapia fillets, cut into chunks
2 tbsps olive oil
Directions
1. Get a bowl, combine: pepper, lime juice, salt, cumin, garlic, and paprika.
2. Now add in the tilapia and stir the contents.
3. Place a covering of plastic around the dish and put everything in the fridge for 1 hr.
4. Now being to stir fry your onions for 3 mins in olive oil then add in the diced tomatoes,
bell peppers, and tilapia.
5. Set the heat to a medium level then add the coconut milk.
6. Place a lid on the pot and let the contents cook for 17 mins.
7. Stir the mix at least 2 times.
8. Now add the cilantro and continue cooking everything for 7 more mins.
9. Enjoy.

Fish Stew from South America 15

ARROZ
con Pollo I
Prep Time: 20 mins
Total Time: 2 hrs 5 mins

(Rice and Servings per Recipe: 6

Calories 745 kcal

Chicken) Fat
Carbohydrates 65.2g
40.6 g

Protein 30 g
Cholesterol 105 mg
Sodium 1926 mg

Ingredients
8 boneless chicken thighs, with skin 1 (4 oz.) can diced green chilis
1/2 C. olive oil 1 1/4 C. chicken broth
2 C. diced onion 3/4 C. fresh peas
1 clove garlic, crushed 1 (4 oz.) jar pimentos, drained
1/2 tsp crushed red pepper flakes 1/2 (8 oz.) jar pimiento-stuffed green
2 C. converted long-grain white rice olives, drained and sliced
2 1/2 tsps salt 1/2 C. water
1/2 tsp black pepper
1/4 tsp saffron threads
1 (28 oz.) can diced tomatoes

Directions
1. Set your oven to 325 degrees before doing anything else.
2. Begin to sear your chicken in olive oil then place the pieces to the side.
3. Now add to the same pot: your pepper flakes, onions, and garlic.
4. Let the mix cook for 7 mins then add the rice, saffron, pepper, and salt.
5. Toast the rice for 12 mins while stirring then add the broth, green chilies, and tomatoes.
6. Add the chicken thighs on top of everything and get the mix boiling.
7. Once everything is boiling, place a lid on the pot, and place the pot in the oven for 60
mins.
8. Now add the olives, pimentos, water, and peas.
9. Place the lid back on the pot and do not stir the contents.
10. Continue cooking everything for 25 mins.
11. Enjoy.

16 Arroz con Pollo I

Arroz Prep Time: 25 mins

con Pollo II Total Time: 1 hr 35 mins

(Rice and Chicken) Servings per Recipe: 6

(Peruvian Style)
Calories 739 kcal
Fat 29.7 g
Carbohydrates 65.2g
Protein 45.7 g
Cholesterol 136 mg
Sodium 198 mg

Ingredients
1/4 C. vegetable oil, divided 1/2 C. orange juice
6 chicken thighs, skinned and patted dry 2 C. uncooked white rice
6 chicken drumsticks with skin, patted dry 2 onions, diced
salt and black pepper to taste 1/2 C. white wine
1 1/2 bunches fresh cilantro, leaves picked 3 1/2 C. chicken broth
from stems 1 tsp freshly ground black pepper
6 cloves garlic, peeled and coarsely diced 1 large carrot, peeled and diced
1 aji (Peruvian) pepper, seeded and 1 bell pepper, any color, sliced into rings
deveined 3/4 C. frozen pea
1 tbsp Worcestershire sauce

Directions
1. Begin to heat up two frying pans, each with 2 tbsps of veggie oil in them.
2. Coat your chicken with pepper and salt and divide the chicken between the pans.
3. Fry your chicken pieces for 17 mins then place them on some paper towels.
4. Now begin to process the following in a blender, until smooth: orange juice, cilantro
leaves, Worcestershire, garlic, aji pepper, and garlic.
5. Add this mix to one of the pots and get it boiling.
6. Let the mix cook for 7 mins until it becomes a dark green color.
7. Now add your onions to the other pan and stir fry them for 7 mins then add in the rice
and toast the kernels for 7 more mins.
8. Add in the white wine to the cilantro mix and get the mix boiling with a medium level of
heat.
9. Combine the rice mix with the cilantro mix and also add the black pepper and the broth.
10. Get everything boiling again then add the chicken pieces and the carrots.
11. Stir the contents then place a lid on the pan.
Arroz con Pollo II 17
12. Set the heat to a lower level and cook everything for 30 mins.
13. Now take off the lid and add in the pepper rings and the peas.
14. Place the lid back on the pot and cook the mix for 17 more mins.
15. Now shut the heat and let the mix sit for 10 mins with no covering.
16. Enjoy.

18
Coconut Prep Time: 15 mins

Chicken Breast Total Time: 45 mins

Servings per Recipe: 4

Calories 345 kcal
Fat 19.9 g
Carbohydrates 11.5g
Protein 29.3 g
Cholesterol 72 mg
Sodium 234 mg

Ingredients
1 tsp ground cumin 1 tbsp minced fresh ginger
1 tsp ground cayenne pepper 2 jalapeno peppers, seeded and diced
1 tsp ground turmeric 2 cloves garlic, minced
1 tsp ground coriander 3 tomatoes, seeded and diced
4 skinless, boneless chicken breast halves 1 (14 oz.) can light coconut milk
salt and pepper to taste 1 bunch diced fresh parsley
2 tbsps olive oil
1 onion, diced
Directions
1. Get a bowl, combine: coriander, cumin, turmeric, and cayenne.
2. Add in the chicken and some pepper and salt.
3. Stir the contents to evenly coat the chicken with the spices.
4. Now for 12 mins per side fry your chicken in 1 tbsp of olive oil until fully done then
place it to the side.
5. Add the rest of the olive oil to the pan and begin to stir fry the garlic, onions, jalapenos,
and ginger for 7 mins.
6. Now add in the tomatoes and cook the mix for 7 more mins before adding the coconut
milk.
7. Top the chicken with the tomato mix and some parsley then serve.
8. Enjoy.

Coconut Chicken Breast 19

LATIN
Quinoa
Prep Time: 5 mins
Total Time: 25 mins

Servings per Recipe: 4

Calories 198 kcal
Fat 6.1 g
Carbohydrates 28.7g
Protein 7.3 g
Cholesterol 2 mg
Sodium 167 mg

Ingredients
1 C. quinoa, rinsed and drained 1 tomato, diced
2 C. chicken broth salt and pepper to taste
2 tbsps basil pesto

Directions
1. Get your broth and quinoa boiling, place a lid on the pot, set the heat to a low level, and
cook the quinoa for 17 mins.
2. Now shut the heat and add in the pesto.
3. Once the pesto has been mixed into everything add in the tomatoes, pepper, and salt.
4. Enjoy.

22 Latin Quinoa
Sopaipillas Prep Time: 20 mins

from Chile Total Time: 1 hr

(Squash Pastry) Servings per Recipe: 12

Calories 286 kcal
Fat 13.8 g
Carbohydrates 35.6g
Protein 4.9 g
Cholesterol 25 mg
Sodium 369 mg

Ingredients
9 oz. zapallo squash, skins removed, seeds 10 tbsps butter, melted
removed, and chunked 2 C. canola oil for pan-frying
4 1/4 C. all-purpose flour
1 tsp baking soda
1 tsp salt

Directions
1. Submerge your squash under water, in a big pot, and get it all boiling.
2. Once it is boiling let the veggies cook for 17 mins. Now remove all the liquids.
3. Get a bowl, combine: salt, baking soda, and flour.
4. Get a 2nd bowl, combine: melted butter and squash.
5. Combine both bowls and form a dough.
6. Knead the dough on a cutting board coated with flour then place the dough in a bowl
with a towel as a covering.
7. Let the dough sit for 20 mins then roll it out into a thickness of 1/8 of an inch.
8. Use a cookie cutter to make 3 inch circles then poke holes into each with a fork.
9. Add your veggie oil to a pan and get it hot to about 380 degrees then fry your pieces of
dough for 5 mins.
10. After frying the dough place them on some paper towels to drain.
11. Enjoy.

Sopaipillas from Chile 23

PORTUGUESE
Bread I
Prep Time: 5 mins
Total Time: 3 hrs 5 mins

Servings per Recipe: 12

Calories 179 kcal
Fat 3.2 g
Carbohydrates 31.7g
Protein 5.6 g
Cholesterol 17 mg
Sodium 181 mg

Ingredients
1 C. milk 3 C. bread flour
1 egg 2 1/2 tsps active dry yeast
2 tbsps margarine
1/3 C. white sugar
3/4 tsp salt
Directions
1. To make this bread grab your bread maker. Enter the following into it: yeast, milk, flour,
beaten eggs, salt, and margarine.
2. Set the bread machine to its basic cycle and let the machine go.
3. Let the bread sit for 10 mins before serving.
4. Enjoy.

24 Portuguese Bread I
Cod Prep Time: 20 mins

Casserole Total Time: 1 d 1 h 5 m

Servings per Recipe: 12

Calories 476 kcal
Fat 15.6 g
Carbohydrates 31.9g
Protein 50.5 g
Cholesterol 1115 mg
Sodium 5346 mg

Ingredients
2 lbs salted cod fish 1 tbsp diced fresh parsley
5 large potatoes, peeled and sliced 1 1/2 tsps crushed red pepper flakes
3 large onions, sliced 1 tsp paprika
3/4 C. olive oil 3 tbsps tomato sauce
2 cloves garlic, minced

Directions
1. Submerge your cod in water for 8 hrs. Then remove all the liquids and let it sit for
another 8 hours in new water.
2. Now get a saucepan boiling with more fresh water.
3. Once the water is boiling place your cod into the pot and cook the fish for 7 mins.
4. At the same time set your oven to 375 degrees before doing anything else.
5. Get a bowl, combine: tomato sauce, olive oil, paprika, garlic, pepper flakes, and parsley.
6. Place your potato pieces into a baking dish and then layer the cod and then the onions
over the potato. Now add more potatoes and the dry mix.
7. Cook everything for 50 mins in the oven.
8. Enjoy.

Cod Casserole 25
PASTEIS
de Nata
Prep Time: 20 mins
Total Time: 40 mins

(Portuguese Servings per Recipe: 12

Calories 336 kcal

Custard Dessert) Fat

Carbohydrates 38.7g
18.2 g

Protein 5g
Cholesterol 104 mg
Sodium 114 mg

Ingredients
1 C. milk 1 (17.5 oz.) package frozen puff pastry,
3 tbsps cornstarch thawed
1/2 vanilla bean
1 C. white sugar
6 egg yolks
Directions
1. Coat a muffin pan with nonstick spray or oil and set your oven to 375 degrees before
doing anything else.
2. Heat the following, while mixing, until it is thick: vanilla, milk, sugar, and cornstarch.
3. Now get a bowl, add in your yolks and half of a C. of the vanilla mix.
4. Stir the mix until it is smooth, and add the yolks into the pot and stir the contents again.
5. Stir and cook this mix for 6 more mins and then discard the beans.
6. Now line the sides and bottom of the muffin tin with puff pastry and top the pastry with
the vanilla mix.
7. Cook everything for 25 mins in the oven.
8. Enjoy.

26 Pasteis de Nata
Caldo Prep Time: 20 mins

Verde Total Time: 1 hr

Servings per Recipe: 6

Calories 402 kcal
Fat 20.2 g
Carbohydrates 45.2g
Protein 11.7 g
Cholesterol 25 mg
Sodium 1352 mg

Ingredients
4 tbsps olive oil, divided 6 oz. linguica sausage, thinly sliced
1 onion, minced 2 1/2 tsps salt
1 clove garlic, minced ground black pepper to taste
6 potatoes, peeled and thinly sliced 1 lb kale, rinsed and julienned
2 quarts cold water

Directions
1. Stir fry your garlic and onions, in olive oil, in a big pot, for 5 mins.
2. Now add the potatoes and continue cooking for 5 more mins before adding the water.
3. Get everything boiling and cook the potatoes for 22 mins.
4. At the same time stir fry your sausage for 12 mins then remove any excess oils.
5. Once the potatoes are done mash them in a food processor, then add them back into the
pot with the sausage and some pepper and salt.
6. Get the soup hot again, place a lid on the pot, and cook everything for 7 mins.
7. Now add the kale and cook the mix for 7 more mins then add some olive oil.
8. Enjoy.

Caldo Verde 27
PORTUGUESE
Date Appetizer
Prep Time: 10 mins
Total Time: 40 mins

Servings per Recipe: 10

Calories 278 kcal
Fat 20.5 g
Carbohydrates 19g
Protein 5.9 g
Cholesterol 31 mg
Sodium 379 mg

Ingredients
1 lb sliced bacon
30 dates

Directions
1. Cut your pieces of bacon in half then wrap your dates with them.
2. Now stake a toothpick through each to preserve the structure.
3. Cook the dates under the broiler for 7 mins with a broiler pan.
4. Now flip each date and brown the opposite side.
5. Enjoy.

28 Portuguese Date Appetizer

Kale Soup Prep Time: 1 hr 30 mins

from Portugal Total Time: 8 hrs

Servings per Recipe: 10

Calories 302 kcal
Fat 9.4 g
Carbohydrates 42.2g
Protein 14.9 g
Cholesterol 20 mg
Sodium 321 mg

Ingredients
1/2 lb dried white pea beans
1/2 lb chorizo sausage, thinly sliced
1 lb beef soup bones
1 quart water
1 medium head cabbage, diced
2 bunches kale - rinsed, dried and diced
5 potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste

Directions
1. Let your beans sit submerged in water throughout the night.
2. Cook the following for 65 mins: 1 qt. of water, beans, soup bones, and chorizo.
3. Now add in: potatoes, kale, and cabbage.
4. Pour in more water to submerge the contents and cook everything for 25 more mins
before adding some pepper and salt.
5. Enjoy.

Kale Soup from Portugal 29

QUEIJADAS
(Sweet Muffins)
Prep Time: 10 mins
Total Time: 55 mins

Servings per Recipe: 18

Calories 148 kcal
Fat 3.3 g
Carbohydrates 27.5g
Protein 2.5 g
Cholesterol 38 mg
Sodium 37 mg

Ingredients
3 eggs 1/2 tsp vanilla extract
2 C. white sugar
3 tbsps butter
3/4 C. all-purpose flour
2 C. milk
Directions
1. Coat a muffin tin with nonstick spray and then set your oven to 325 degrees before doing
anything else.
2. Now process the following in a food processor, until smooth: butter, eggs, and sugar.
3. Add the milk and the flour then pulse the contents some more.
4. Finally add the vanilla.
5. Evenly distribute your batter throughout the muffin pan and cook everything in the oven
for 50 mins.
6. Enjoy.

30 Queijadas
Easy Prep Time: 15 mins

Portuguese Bread Total Time: 30 mins

Servings per Recipe: 16

Calories 118 kcal
Fat 5.9 g
Carbohydrates 14.3g
Protein 2g
Cholesterol < 1 mg
Sodium < 169 mg

Ingredients
2 C. all-purpose flour 1 quart vegetable oil for frying
3 tsps baking powder
1/2 tsp salt
2 tbsps white sugar
3/4 C. milk

Directions
1. Get a bowl, combine: sugar, flour, salt, and baking powder.
2. Combine in the milk and stir the contents into a dough.
3. Shape the mix into small balls. Then flatten them on a working surface.
4. Each piece should have half an inch of thickness.
5. Now fry everything in hot oil until brown, then flip, and fry again.
6. Enjoy.

Easy Portuguese Bread 31

MALASADAS
(Sugary Fried
Prep Time: 10 mins
Total Time: 50 mins

Pastries) Servings per Recipe: 84

Calories 88 kcal
Fat 3.3 g
Carbohydrates 13.2g
Protein 1.6 g
Cholesterol 16 mg
Sodium 40 mg

Ingredients
1 (.25 oz.) package active dry yeast 1 C. evaporated milk
1 tsp white sugar 1 C. water
1/4 C. warm water (110 degrees F/45 1 tsp salt
degrees C) 2 quarts vegetable oil for frying
6 eggs 2 C. white sugar
6 C. all-purpose flour
1/2 C. white sugar
1/4 C. butter, melted

Directions
1. Get a bowl, combine: a quarter of a C. of warm water, 1 tsp sugar, and yeast.
2. Get a 2nd bowl and whisk your eggs in it.
3. Get a 3rd bowl for your flour.
4. Create an opening in the middle of the flour and add the following in the center: salt, yeast
mix, 1 C. water, eggs, milk, half C. sugar, and melted butter.
5. Form everything into a dough and place a towel over the bowl.
6. Let the dough rise until it has become twice its original size.
7. Now get your oil hot for frying about 375 degrees and fry your dough in tbsp sized
dollops until browned.
8. Once you have finished one batch place them in a bowl with sugar and shake the
contents.
9. Enjoy.

34 Malasadas
Spicy Prep Time: 10 mins

Spanish Beef Stir Fry Total Time: 30 mins

Servings per Recipe: 6

Calories 467 kcal
Fat 38.6 g
Carbohydrates 4g
Protein 20.5 g
Cholesterol 81 mg
Sodium 272 mg

Ingredients
3/4 C. red wine 1/2 tsp salt
1/4 C. water 6 (4 oz.) beef tenderloin steaks
10 cloves garlic, diced 1/3 C. vegetable oil
1 tbsp chili paste
1/2 tsp white pepper

Directions
1. Get a bowl, combine: salt, wine, white pepper, beef, water, chili paste, and garlic.
2. Mix everything to make sure the beef is covered with seasonings.
3. Fry your beef for 3 mins per side then place them to the side.
4. Pour the beef drippings into the wine mix and add the beef back into the pan and fry
everything for 3 more mins with additional oil.
5. Combine the wine mix with the beef and get everything boiling.
6. Let the contents cook for 5 mins.
7. Enjoy.

Spicy Spanish Beef Stir Fry 35

MAGGIE’S
Easy Portuguese
Prep Time: 20 mins
Total Time: 1 hr 50 mins

Soup Servings per Recipe: 8

Calories 537 kcal
Fat 19.9 g
Carbohydrates 73.3g
Protein 20.7 g
Cholesterol 37 mg
Sodium 2127 mg

Ingredients
1/4 C. vegetable oil 2 2/3 quarts water
2 C. diced onion 2 tsps garlic powder
1 lb smoked sausage, sliced 2 tsps ground black pepper
1 medium head cabbage, diced 1 tsp salt
6 potatoes, peeled and cubed 1/2 C. vinegar
2 (15 oz.) cans kidney beans
2 C. ketchup
1 (10.5 oz.) can beef consommé

Directions
1. Stir fry your onions until soft then add in the sausage and cook everything for 7 more
mins.
2. Now add: water, salt, cabbage, pepper, consommé, potatoes, garlic powder, ketchup, and
beans.
3. Get everything boiling, set the heat to low, and cook the contents for 40 mins.
4. Now add the vinegar and continue cooking for 65 more mins.
5. Enjoy.

36 Maggie’s Easy Portuguese Soup

Rice Prep Time: 5 mins

from Portugal Total Time: 1 hr 5 mins

Servings per Recipe: 8

Calories 296 kcal
Fat 5g
Carbohydrates 53.2g
Protein 9.5 g
Cholesterol 61 mg
Sodium 93 mg

Ingredients
1 1/2 quarts milk 2 eggs, beaten
1 C. uncooked white rice
1 C. white sugar

Directions
1. Heat your milk and sugar until it is bubbly. Then add the rice and cook the mix for 65
mins with a low heat.
2. The contents should not be boiling during this time.
3. Now shut the heat and add in the whisked eggs gradually.
4. Enjoy.

Rice from Portugal 37

BRAZILIAN
Bananas Fried
Prep Time: 10 mins
Total Time: 15 mins

Servings per Recipe: 6

Calories 169 kcal
Fat 6g
Carbohydrates 30.5g
Protein 0.7 g
Cholesterol 15 mg
Sodium 42 mg

Ingredients
3 firm bananas, halved lengthwise 3 tbsp butter
1/2 C. white sugar
1 1/4 tsp ground cinnamon

Directions
1. In a shallow dish mix together the sugar and cinnamon.
2. Cut each banana half into 3-4 pieces.
3. in a skillet. melt the butter on medium-low heat.
4. Add the banana slices and cook for about 5-10 minutes.
5. Transfer the banana slices to a paper towel-lined plate to drain.
6. Coat banana slices with the cinnamon-sugar.

38 Brazilian Bananas Fried

Brasilia Prep Time: 30 mins

Cookies Total Time: 50 mins

Servings per Recipe: 48

Calories 337 kcal
Fat 19.8 g
Cholesterol 39.1g
Sodium 4.9 g
Carbohydrates 22 mg
Protein 120 mg

Ingredients
1 C. butter 1 lb. chopped pecans
1 1/2 C. packed brown sugar 1/2 lb. chopped blanched almonds
3 eggs 1/2 lb. Brazil nuts, chopped
1 tsp ground cinnamon 2 lb. pitted dates
1 tsp baking soda 4 candied pineapple rings, finely chopped
1 tsp salt 1/2 lb. chopped walnuts
1 tsp vanilla extract
2 1/2 C. all-purpose flour
1 lb. red and green candied cherries,
chopped
Directions
1. Set your oven to 350 degrees F before doing anything else and grease the cookie sheets.
2. In a bowl, add the butter and the sugar and beat till creamy.
3. Add the eggs and beat till well combined.
4. In another bowl, add the cherries, pecans, Brazil nuts, almonds, dates, pineapple, walnuts
and 1/2 C. of the flour and toss to coat well.
5. In a third bowl, sift together the remaining flour, baking soda, cinnamon and salt.
6. Add the flour mixture into the butter mixture and mix well.
7. Fold in the fruit and nut mixture.
8. Place the spoonful mixture onto the prepared cookie sheets in a single layer.
9. Cook in the oven for about 10-15 minutes.

Brasilia Cookies 39
CAIPIRINHA
(Brazilian Sugary
Prep Time: 5 mins
Total Time: 5 mins

Cocktail) Servings per Recipe: 6

Calories 169 kcal
Fat 6g
Cholesterol 30.5g
Sodium 0.7 g
Carbohydrates 15 mg
Protein 42 mg

Ingredients
1/2 lime, quartered 1 C. ice cubes
1 tsp white sugar
2 1/2 fluid oz. cachaca

Directions
1. In a large rocks glass squeeze the lime juice and place 2 eighths of the lime.
2. Add the sugar and with a spoon, crush and mix well.
3. Add the cachaca and plenty of ice and stir well.

40 Caipirinha
Brazilian Prep Time: 10 mins

Inspired Pizza Total Time: 30 mins

Servings per Recipe: 8

Calories 248 kcal
Fat 7.8 g
Carbohydrates 31.4g
Protein 15.3 g
Cholesterol 23 mg
Sodium 768 mg

Ingredients
1 C. tomato sauce 1 C. chopped sun-dried tomatoes
1 (12 inch) pre-baked pizza crust 2 C. chopped arugula
2 C. shredded mozzarella cheese

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. Spread the tomato sauce over the pizza crust evenly.
3. Place the mozzarella cheese and tomatoes on the pizza crust.
4. Cook in the oven for about 20 minutes.
5. Remove from oven and top with arugula to serve.

Brazilian Inspired Pizza 41

QUINDIM
(Addictive Sweet
Prep Time: 10 mins
Total Time: 1 hr 10 mins

Treat) Servings per Recipe: 6

Calories 254 kcal
Fat 9.6 g
Carbohydrates 40g
Protein 3.3 g
Cholesterol 182 mg
Sodium 64 mg

Ingredients
1 C. white sugar 5 egg yolks
1 C. shredded coconut 1 egg white
1 tbsp butter, softened

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a bowl, mix together the sugar, coconut and butter.
3. Add the egg yolks and egg white and beat till well combined.
4. Transfer the mixture into a 9-inch pie plate.
5. Arrange the pie plate in a large roasting pan.
6. Place the enough boiling water in the bottom of the roasting pan to reach about half-way
up the side of the pie plate.
7. Cook in the oven for about 30 minutes.
8. Remove from the oven and keep o the cooling rack to cool completely before turning out
onto a serving dish.
9. Refrigerate before serving.

42 Quindim
Brazilian Prep Time: 15 mins

Coconut Candies Total Time: 15 mins

Servings per Recipe: 60

Calories 93 kcal
Fat 2.3 g
Cholesterol 16.7g
Sodium 1.7 g
Carbohydrates 6 mg
Protein 24 mg

Ingredients
3 C. powdered milk white sugar for rolling
1 lb. confectioners' sugar
3/4 C. canned coconut milk

Directions
1. In a bowl, add all ingredients except the white sugar and mix till a stiff dough forms.
2. Make walnut-sized balls from the mixture and coat with the white sugar evenly.
3. Refrigerate before serving.

Brazilian Coconut Candies 43

BRAZILIAN
Condensed
Prep Time: 10 mins
Total Time: 10 mins

Smoothie Servings per Recipe: 5

Calories 202 kcal
Fat 4.1 g
Cholesterol 38.6g
Sodium 4.4 g
Carbohydrates 15 mg
Protein 62 mg

Ingredients
1/2 (14 oz.) can sweetened condensed 1 tsp vanilla extract
milk 1/2 C. milk
2 C. diced mango

Directions
1. In a blender, add all ingredients and pulse till smooth.
2. Serve immediately.

46 Brazilian Condensed Smoothie

Palmito Prep Time: 25 mins

ao Forno Total Time: 1 hr 5 mins

(Mushroom and Servings per Recipe: 4

Bean Casserole)
Calories 876 kcal
Fat 69.3 g
Carbohydrates 137.2g
Protein 32.4 g
Cholesterol 226 mg
Sodium 1785 mg

Ingredients
1 tbsp butter 1 (15.25 oz.) can Mexican-style corn, drained
2 tsp minced garlic 1 C. arugula
2 C. cream 1 (15 oz.) can green beans, drained
1 3/4 C. grated Parmesan cheese salt to taste
1 yellow onion, minced 3/4 C. grated Parmesan cheese
1 tbsp olive oil
1 C. sliced fresh mushrooms
1 (7 oz.) can hearts of palm, rinsed,
drained, and cut into 1/2-inch pieces

Directions
1. Set your oven to 400 degrees F before doing anything else. Arrange the rack in the top of
the oven.
2. In a pan, mix together the butter and garlic on medium heat and cook till the butter melts
completely.
3. Stir in the cream and simmer for about 3-5 minutes, stirring continuously.
4. Add about 1 3/4 C. of the Parmesan cheese and stir till melts completely.
5. Stir in the onion and immediately, remove from the heat.
6. In a large skillet, heat the oil on medium heat and cook the mushrooms till they just
begin to brown.
7. Stir in the hearts of palm, Mexican-style corn, arugula and green beans.
8. Add the mushroom mixture and salt into the cream mixture.
9. Transfer the mixture into a large baking dish and sprinkle with 3/4 C. of the Parmesan
cheese.
10. Cook in the oven for about 40-50 minutes

Palmito ao Forno 47
BRAZILIAN
Apple Pastry
Prep Time: 25 mins
Total Time: 1 hr 10 mins

Servings per Recipe: 2

Calories 1058 kcal
Fat 71.3 g
Carbohydrates 196.3g
Protein 12.1 g
Cholesterol 143 mg
Sodium 496 mg

Ingredients
1 large red apple, cored and very thinly 1 egg
sliced 2 tsp water
1/4 C. white sugar 1 tsp confectioners' sugar
1 tsp ground cinnamon
1 sheet frozen puff pastry, thawed
1/4 C. melted butter

Directions
1. Set your oven to 400 degrees F before doing anything else and butter 2 (6-ounce)
ramekins and dust with the white sugar. Arrange the oven rack in the middle pf the oven.
2. In a microwave safe plate, place the apple slices, overlapping slightly and microwave on
High for about 45 seconds.
3. With a plastic wrap and a kitchen towel, cover the plate.
4. In a bowl, mix together the sugar and cinnamon.
5. Roll the puff pastry sheet to less than 1/8-inch thickness.
6. With a pizza cutter, cut 2 (3x12-inch) rectangles.
7. Place the melted butter over the dough and sprinkle with a generous amount of the
cinnamon-sugar.
8. Place the apple slices along 1 long edge of the dough, about 1/4-inch beyond edge of the
dough, overlapping the slices slightly.
9. Fold the bottom half of the dough over the apple slices to form a long folder of dough with
the rounded edges of the apple slices exposed.
10. In a bowl, add the egg and water and beat well.
11. Coat the surface of the dough with the egg wash and sprinkle with the more cinnamon-
sugar.
12. Starting from one end, roll the dough not too tightly to form a rose-shaped pastry. Seal
48 Brazilian Apple Pastry
 roll with end of dough strip.
13. Transfer the roses into the prepared ramekins and sprinkle with a little more cinnamon-
sugar.
14. Place ramekins directly on middle rack of preheated oven.
15. Cook in the oven for about 45 minutes.
16. Remove the ramekins from the oven and place on baking sheet to cool for about 510
minutes.
17. Remove the apple roses from the ramekins and finish cooling on rack.
18. Serve with a dusting of the confectioners' sugar.

49
CREAMY
Seafood Stew
Prep Time: 30 mins
Total Time: 1 hr

From Brazil Servings per Recipe: 4

Calories 442 kcal
Fat 21 g
Carbohydrates 17.6g
Protein 46.5 g
Cholesterol 143 mg
Sodium 268 mg

Ingredients
2 lb. firm white fish, such as monkfish, 1 red bell pepper, chopped
cut into 2-inch pieces 2 long, hot peppers, seeded and chopped
1/2 lb. medium shrimp, peeled and 1/2 C. fish stock
deveined 1/4 C. chopped fresh cilantro
salt and pepper to taste 1 bunch green onions, diced
3 tbsp red palm oil 2 bay leaves
1 onion, cut into 1/2-inch pieces 1 1/2 tsp hot pepper sauce
1 tbsp minced garlic 1/2 C. coconut milk
2 tomatoes, seeded and diced

Directions
1. In a bowl, add the fish, shrimp, salt and pepper and toss to coat well, then keep aside.
2. In a large skillet, heat oil on medium heat and sauté the onion till tender.
3. Add the garlic and and sauté till golden brown.
4. Stir in the tomato and cook for about 5 minutes.
5. Stir in the red bell pepper and hot peppers and cook softened and increase the heat to
medium-high.
6. Add the fish stock, cilantro, green onions, bay leaves and hot sauce and bring to a boil.
7. Reduce the heat to medium and simmer till it reduces by 1/4.
8. Add the coconut milk and stir in the fish.
9. Simmer till the fish is firm and opaque.
10. Serve immediately.

50 Creamy Seafood Stew From Brazil

Traditional Prep Time: 30 mins

Beef Hash Total Time: 1 hr 30 mins

(Picadillo) Servings per Recipe: 12

Calories 292 kcal
Fat 18 g
Carbohydrates 9.8g
Protein 23.6 g
Cholesterol 74 mg
Sodium 1064 mg

Ingredients
2 tbsp olive oil 1 tsp freshly ground black pepper
7 cloves garlic, chopped 1 tsp ground cinnamon
1 1/2 C. chopped onion 1 tsp ground cloves
1 1/2 C. chopped green bell pepper 2 dried bay leaves
3 lb. lean ground beef 1/4 tsp hot sauce
1 (5 oz.) jar green olives, pitted and halved 6 C. canned tomatoes, half-drained
5 oz. capers, rinsed and drained
1/4 C. white vinegar
1 tsp salt

Directions
1. In a large skillet, heat 1 tbsp of the oil on medium heat and sauté the green pepper, onion
and garlic till tender.
2. Transfer the onion mixture into a bowl and keep aside.
3. In the same pan, heat the remaining oil and cook the ground beef till browned
completely.
4. In a another pan, mix together the olives, capers, vinegar, salt, pepper, cinnamon, cloves,
bay leaves and hot sauce on medium .
5. Simmer for about 10 minutes.
6. Add the olive mixture, onion mixture and half of the drained tomatoes on medium heat
and cook for about 1 hour, stirring occasionally.

Traditional Beef Hash 51

PICADINHO'A
Brasiliera
Prep Time: 30 mins
Total Time: 2 hrs 10 mins

(Brazilian Style Servings per Recipe: 8

Calories 448 kcal

Ground Beef) Fat

Carbohydrates 8g
31.1 g

Protein 25.2 g
Cholesterol 210 mg
Sodium 223 mg

Ingredients
1/2 C. olive oil 1 C. chopped fresh parsley
2 onions, chopped 1 1/2 C. red wine
4 cloves chopped garlic 1/4 tsp crushed red pepper flakes
2 lb. ground beef
3 stalks celery, chopped
1 green bell pepper, chopped
6 eggs
1 (15.5 oz.) can diced tomatoes, with
liquid

Directions
1. In a large pan, heat the oil on medium heat and sauté the onion and garlic for about 15-
20 minutes.
2. Meanwhile, in a bowl, add the ground beef, eggs, celery, bell pepper, tomatoes and parsley
and mix till well combined.
3. Add the meat mixture into the caramelized onions and increase the heat to medium-high.
4. Cook, stirring for about 10 minutes.
5. Reduce the heat to medium-low and simmer, covered for about 15 minutes.
6. Stir in the red wine and red pepper flakes and simmer, covered for about 1 hour.

52 Picadinho'a Brasiliera
Sao Paulo Prep Time: 15 mins

Pesto Total Time: 15 mins

Servings per Recipe: 12

Calories 234 kcal
Fat 23.9 g
Cholesterol 1.9g
Sodium 3.7 g
Carbohydrates 4 mg
Protein 70 mg

Ingredients
3 C. chopped fresh basil 2 tbsp minced garlic
1 C. extra virgin olive oil 1/2 tsp chili powder
1/2 C. pine nuts
1/8 C. Brazil nuts
2/3 C. grated Parmesan cheese

Directions
1. In a blender, add the basil and about 1 tbsp of the oil and pulse till a paste forms
2. Slowly, add the pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder and the
remaining oil and pulse till smooth. 

Sao Paulo Pesto 53

BRAZILIAN
Nutty Cake
Prep Time: 40 mins
Total Time: 1 hr

Servings per Recipe: 36

Calories 439 kcal
Fat 26.6 g
Cholesterol 49.2g
Sodium 6.8 g
Carbohydrates 21 mg
Protein 52 mg

Ingredients
1 C. white sugar 1 lb. red candied cherries
1 pinch salt 1 lb. green candied cherries
1/2 tsp vanilla extract 2 lb. pitted dates
4 eggs
1 1/2 C. all-purpose flour
2 tsp baking powder
1 lb. Brazil nuts
1 lb. chopped walnuts
1 lb. pecan halves

Directions
1. Set your oven to 350 degrees F before doing anything else and line 3 (9x5-inch) loaf pans
with the greased loaf pans.
2. In a bowl, add the eggs, salt and vanilla and beat till very light and lemon colored.
3. Add the sugar, 1 C. of the flour and 2 tsp of the baking powder and mix well.
4. In another bowl, mix together the Brazil nuts, walnuts, pecans, red and green cherries.
5. Sprinkle with the remaining 1/2 C. of the flour.
6. Add the egg and sugar mixture and mix well.
7. Divide the mixture into the prepared loaf pans evenly.
8. Cook in the oven for about 1 hour.

54 Brazilian Nutty Cake

Rice Prep Time: 15 mins

and Beans In Belize Total Time: 9 hrs 50 mins

City Servings per Recipe: 16

Calories 168 kcal
Fat 2.9 g
Cholesterol 28.5g
Sodium 7.6 g
Carbohydrates 0 mg
Protein 78 mg

Ingredients
Stew Beans: Rice:
1 lb dry kidney beans 1 C. white rice
3 cloves garlic, minced 3/4 C. coconut milk
1/2 onion, chopped 3/4 C. water
1/2 red bell pepper, chopped
1 tsp vegetable oil
1/2 tsp salt
1/4 tsp ground black pepper

Directions
1. In a large bowl of the water, soak the kidney beans for about 8 hours to overnight.
2. Drain the beans well.
3. In a large pan, add the beans and enough water to cover and bring to a boil.
4. Add the garlic and stir to combine.
5. Reduce the heat to low and simmer for about 1 hour.
6. Stir in the onion, red bell pepper, vegetable oil, salt, black pepper and rice and simmer for
about 3 minutes.
7. Stir in the coconut milk, water and kidney beans and bring to a boil on high heat.
8. Reduce the heat to low and simmer, covered for about 30-40 minutes.

Rice and Beans In Belize City 55

ISABELLA'S
Secret Belize BBQ
Prep Time: 20 mins
Total Time: 50 mins

Sauce Servings per Recipe: 16

Calories 42 kcal
Fat 0.1 g
Cholesterol < 10.8g
Sodium 0.6 g
Carbohydrates 0 mg
Protein 137 mg

Ingredients
1 (16 oz.) can tomato sauce 1 C. ketchup
1 large onion, chopped 1 C. honey
2 habanero peppers, chopped 1 C. brown sugar
8 cloves garlic, minced 1/4 C. white vinegar
1 bunch cilantro, chopped
1 (16 oz.) can tomato paste

Directions
1. In a blender, add the tomato sauce, onion, habanero peppers, garlic and cilantro and pulse
till smooth.
2. Add the tomato paste, ketchup, honey, brown sugar and white vinegar and pulse till
smooth.
3. Transfer the sauce into a span on medium heat and cook for about 30-35 minutes, stirring
occasionally.

58 Isabella's Secret Belize BBQ Sauce

Belizean Prep Time: 10 mins

Belmopan Beach Total Time: 1 hr 10 mins

Pudding Servings per Recipe: 12

Calories 409 kcal
Fat 20.1 g
Cholesterol 45g
Sodium 8.4 g
Carbohydrates 67 mg
Protein 386 mg

Ingredients
2 eggs 2 tsp vanilla extract
1 (12 fluid oz.) can evaporated milk 1 tsp ground nutmeg
12 fluid oz. coconut milk 1 tsp ground cinnamon
6 fluid oz. sweetened condensed milk 1 loaf bread, torn in pieces
4 fluid oz. apple cider
1/2 C. white sugar
1/2 C. melted butter
1/4 C. raisins

Directions
1. Set your oven to 250 degrees F before doing anything else and grease a 13x9-inch
baking dish.
2. In a large bowl, add the eggs and beat till frothy.
3. Add the evaporated milk, coconut milk, sweetened condensed milk, apple cider, sugar,
butter, raisins, vanilla extract, nutmeg and cinnamon and mix till well combined.
4. Fold in the bread pieces.
5. Transfer the mixture into the prepared baking dish evenly.
6. Cook in the oven for about 1 hour.

Belizean Belmopan Beach Pudding 59

CENTRAL AMERICAN
Chicken and
Prep Time: 15 mins
Total Time: 2 hrs 15 mins

Cabbage Soup Servings per Recipe: 8

Calories 248 kcal
Fat 8.5 g
Cholesterol 16.3g
Sodium 27.3 g
Carbohydrates 68 mg
Protein 997 mg

Ingredients
3 tbsp olive oil 1/2 C. chopped cilantro
2 lb. skinless, boneless chicken breast 1 (6.5 oz.) can tomato sauce
halves 2 limes, juiced
seasoned salt to taste 4 cloves garlic, minced
6 C. chicken broth 1 dash hot sauce
1 head green cabbage, shredded salt and ground black pepper to taste
1 large onion, chopped
1 C. chopped carrots
1 green bell pepper, chopped
2 stalks celery, chopped

Directions
1. Season the chicken breast halves with the seasoned salt.
2. In a large Dutch oven, heat the olive oil on medium heat and cook the chicken breast
halves for about 5 minutes per side.
3. Stir in the chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato
sauce, lime juice, garlic, hot sauce, salt and black pepper and simmer for about 2 hours.
4. Serve hot.

60 Central American Chicken and Cabbage Soup

Guatemalan Prep Time: 30 mins

Pepian (Spicy Total Time: 1 hr 20 mins

Sauce for Meats Servings per Recipe: 6

and Rice)
Calories 319 kcal
Fat 13.6 g
Cholesterol 44.6g
Sodium 8.4 g
Carbohydrates 5 mg
Protein 1386 mg

Ingredients
6 tomatoes 3 C. chicken broth
8 fresh tomatillos, husks removed 1/4 C. olive oil
1 onion, peeled 1 chayote, cut into 8 pieces
2 garlic cloves 4 potatoes, thickly sliced
2 tbsp sesame seeds 1 C. fresh corn kernels
2 tbsp hulled pumpkin seeds 3 C. chicken broth
1 thick slice of French baguette
4 sprigs fresh cilantro
1 tsp salt
2 black peppercorns

Directions
1. Heat a large skillet on medium-high heat and cook the tomatoes, tomatillos, onion and
garlic for about 20 minutes.
2. With a slotted spoon, transfer the vegetables into a bowl.
3. In the same skillet, add the sesame and pumpkin seeds and stir fry for about 2-3 minutes.
4. Remove from the heat.
5. In a toaster, toast the baguette slice.
6. In a blender, add the baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt and
black peppercorns
7. Add 3 C. of the chicken broth and pulse till smooth.
8. Through a sieve, strain the blended sauce completely.
9. In a large pan, mix together the sauce and olive oil on medium-high heat and bring to a
boil. Cook for about 3 minutes.
10. Stir in the chayote, potatoes, corn and 3 C. of the chicken broth and bring to a boil.
11. Reduce the heat to low and simmer for about 20 minutes.
Guatemalan Pepian 61
CHILAQUILAS
(Corn Tortillas
Prep Time: 25 mins
Total Time: 29 mins

Central American Servings per Recipe: 6

Calories 335 kcal

Style) Fat
Cholesterol 29.3g
19.6 g

Sodium 12.3 g
Carbohydrates 80 mg
Protein 123 mg

Ingredients
1 large tomato, quartered 2 eggs, separated
1 red onion, quartered 5 tbsp canola oil
1 (12 oz.) package queso fresco, cut into
chunks
12 thick corn tortillas
Directions
1. In a food processor, add the tomato and red onion and pulse till a paste forms, slowly
adding the queso fresco.
2. Fold the corn tortillas in half and fill each with the tomato and red onion paste.
3. In a bowl, add the egg whites and with an electric mixer, beat till foamy.
4. Add the egg yolks, one at a time and beat till well combined.
5. In a large skillet, heat 2-3 tbsp of the oil over medium heat.
6. Coat 1 filled tortilla with the egg mixture evenly and let the excess drip back into the bowl.
7. Cook the tortilla in hot oil for about 2 minutes per side.
8. Repeat with the remaining oil and filled tortillas.

62 Chilaquilas
Rice Prep Time: 16 mins

from Guatemala Total Time: 26 mins

City Servings per Recipe: 2

Calories 440 kcal
Fat 11.1 g
Cholesterol 75.8g
Sodium 7.1 g
Carbohydrates < 1 mg
Protein < 392 mg

Ingredients
1 1/2 tbsp vegetable oil 2 tbsp chopped carrot
1 C. long-grain rice 1 tbsp chopped celery
1 tbsp minced onion 2 tsp chicken bouillon granules
1 tbsp minced tomato
2 C. water
Directions
1. In a large skillet, heat the oil on medium-high heat and cook the rice, onion and tomato
for about 3-4 minutes.
2. Stir in the water, carrot, celery and chicken bouillon and simmer for about 8 minutes.
3. Simmer, covered for about 5-8 minutes.

Rice from Guatemala City 63

FULL
Guatemalan
Prep Time: 40 mins
Total Time: 1 hr 45 mins

Dinner (Chicken Servings per Recipe: 6

Calories 407 kcal

and Potatoes with Fat

Cholesterol 46.1g
18.1 g

Sauce)
Sodium 18.5 g
Carbohydrates 43 mg
Protein 467 mg

Ingredients
1 lb. chicken thighs 3 dried guajillo Chile peppers, stems and
3 zucchini, thickly sliced seeds removed
4 potatoes, cut into chunks 1 (1 inch) piece cinnamon stick
2 carrots, sliced 6 whole cumin seeds
5 C. chicken broth 2 whole cloves
1 tsp salt 2 black peppercorns
For Pulique Sauce: 3 tbsp dried epazote (Mexican tea leaves),
1/4 C. masa harina flour or any tea leaves
2 tbsp water 2 tsp achiote seed
6 tomatoes, cored and cut into chunks 1/4 C. olive oil
6 large fresh tomatillos, husks removed salt to taste
2 cloves garlic, cut in half
1 onion, cut into chunks

Directions
1. In a large pan, add the chicken thighs, zucchini, potatoes, carrots, chicken broth and 1 tsp
of the salt and bring to a boil.
2. Reduce the heat and simmer for about 20 minutes.
3. With a slotted spoon, transfer the chicken and vegetables into a bowl, reserving the broth
in the pan.
4. In a small bowl, dissolve the masa harina in water and keep aside for about 10 minutes.
5. Make a 2-inch ball from the masa dough.
6. Add the dough ball, tomatoes, tomatillos, garlic, onion, guajillo peppers, cinnamon stick,
cumin seeds, cloves, peppercorns, and epazote and achiote seed in the broth and bring to a
boil.
7. Reduce the heat and simmer for about 20 minutes.

64 Full Guatemalan Dinner

8. Discard the cinnamon stick.
9. Through a strainer, strain the mixture, reserving 1/2 C. of the broth.
10. In a blender, add the tomato mixture and dough ball and pulse till smooth.
11. Through a strainer, strain the sauce and keep aside.
12. In a large pan, heat the olive oil on medium heat.
13. Slowly, add the sauce and fry for about 3 minutes.
14. Stir in the cooked chicken, vegetables, reserved chicken broth and salt.
15. Reduce the heat to low and simmer for about 10 minutes.

65
SALAD
of Cabbage from
Prep Time: 20 mins
Total Time: 45 mins

El Salvador Servings per Recipe: 4

Calories 50 kcal
Fat 0.3 g
Cholesterol < 11.3g
Sodium 2.3 g
Carbohydrates 0 mg
Protein 47 mg

Ingredients
1/2 head green cabbage, cored and 1 C. distilled white vinegar
shredded 1/2 C. water
1 carrot, grated 2 tsp dried oregano
1 quart boiling water
3 green onions, minced
Directions
1. In a large bowl, add the cabbage, carrot and boiling water and steep for about 5 minutes.
2. Drain well.
3. Return the cabbage, carrots into the bowl with the green onion, vinegar, 1/2 C. of the
water and oregano and toss to coat well.
4. Refrigerate to chill for about 20 minutes before serving.

66 Salad of Cabbage from El Salvador

Santa Prep Time: 38 mins

Tecla Cake Total Time: 58 mins

Servings per Recipe: 12

Calories 270 kcal
Fat 14.9 g
Cholesterol 28.5g
Sodium 6.2 g
Carbohydrates 80 mg
Protein 248 mg

Ingredients
3 eggs, separated 3/4 C. sour cream
1 C. white sugar 1 tsp baking powder
1/2 C. butter, melted 1 C. rice flour, sifted
1 (4 oz.) package Parmesan cheese, finely 1 tbsp sesame seeds
grated
Directions
1. Set your oven to 350 degrees F before doing anything.
2. In a glass bowl, add the egg whites and beat till firm but not stiff.
3. In a large bowl, add the sugar and butter and with an electric mixer, beat on high speed
till creamy.
4. Add the egg yolks and beat till well combined.
5. Slowly, stir in the Parmesan cheese.
6. Add the sour cream and baking powder and beat till smooth.
7. Fold in the rice flour,
8. Now, fold in the egg whites.
9. Place the mixture into a 13x9-inch glass baking dish and sprinkle with the sesame seeds.
10. Cook in the oven for about 38 minutes or till a toothpick inserted in the center comes out
clean.

Santa Tecla Cake 67

SPICY
South American
Prep Time: 20 mins
Total Time: 2 hrs 20 mins

Chicken Servings per Recipe: 8

Calories 483 kcal
Fat 31.6 g
Cholesterol 7.2g
Sodium 41.7 g
Carbohydrates 167 mg
Protein 385 mg

Ingredients
1 (5 lb.) whole chicken 1 tsp dried oregano
2 C chicken broth 1 bay leaf
2 C water 1 pinch cayenne pepper
1 C. Mexican crema salt and ground black pepper to taste
2 plum tomatoes, cut into 1/4-inch fresh cilantro, chopped
slices
2 red peppers, cut into 1-inch chunks
2 jalapeno peppers, sliced into rings
1 onion, cut into 1-inch chunks
2 cloves garlic, crushed
Directions
1. In the bottom of a large pan, place the chicken, breast-side up.
2. Add the chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeño peppers,
onion, garlic, oregano, bay leaf, cayenne pepper, salt and pepper on medium heat and bring
to a boil.
3. Reduce the heat to low and simmer, covered for about 1 hour.
4. With a pair of tongs, turn the chicken and simmer, covered for about 30 minutes.
5. Transfer the chicken into a plate and keep aside.
6. Increase heat to high and bring to a boil.
7. Cook for about 5-10 minutes, skimming off the fat from the top.
8. Cut the chicken into serving-size pieces and return to the pan.
9. Stir in the chopped cilantro and cook for about 5 minutes.

70 Spicy South American Chicken

San Salvador Prep Time: 20 mins

Butterflied White Fish Total Time: 50 mins

Servings per Recipe: 6

Calories 534 kcal
Fat 27.2 g
Cholesterol 13.3g
Sodium 59.7 g
Carbohydrates 182 mg
Protein 159 mg

Ingredients
1/4 C. olive oil, divided 2 lemons, thinly sliced
2 large whole white fish, butterflied, 2 Roma tomatoes, thinly sliced
rinsed, and patted dry 1 Spanish onion, thinly sliced
1 tbsp garlic powder 1 green bell pepper, chopped
salt and ground black pepper to taste
8 cloves garlic, minced
1/2 C. fresh lime juice
Directions
1. Set your oven to 4000 degrees F before doing anything else and grease a baking dish
with 1 tsp of the olive oil.
2. Coat the fish fillets with the remaining olive oil evenly.
3. Arrange the fillets in the prepared baking dish and sprinkle with the garlic powder, salt
and black pepper.
4. Spread the minced garlic over the fillets and drizzle with the lime juice.
5. Top with the lemon slices, tomato slices, onion slices and bell pepper slices.
6. With a piece of the foil, cover the baking dish tightly.
7. Cook in the oven for about 30-40 minutes.

San Salvador Butterflied White Fish 71

PUPUSAS
(Cheese
Prep Time: 15 mins
Total Time: 40 mins

Quesadillas from Servings per Recipe: 4

Calories 297 kcal

Salvador) Fat
Cholesterol 46.8g
7.3 g

Sodium 12.7 g
Carbohydrates 20 mg
Protein 85 mg

Ingredients
2 C. masa harina
1 C. water
1 C. queso fresco, crumbled
Directions
1. In a bowl, add the masa harina and water and mix till smooth.
2. With your hands, knead well.
3. Cover the bowl and keep aside for about 5-10 minutes.
4. Make 2-inch balls from the dough.
5. Place the dough onto a lightly floured surface and roll each ball into 6-inch round.
6. Place about 1/4 C. of the queso fresco over each round and cover with a second tortilla.
7. Pinch the edges together to seal the cheese.
8. Heat an ungreased nonstick skillet on medium-high heat and cook the tortillas, one at a
time for about 2 minutes per side.

72 Pupusas
Cancun Style Prep Time: 10 mins

Caviar Total Time: 6 hrs 10 mins

Servings per Recipe: 32

Calories 17 kcal
Fat 1.5 g
Cholesterol 0.9g
Sodium 0.2 g
Carbohydrates 0 mg
Protein 188 mg

Ingredients
2 large tomatoes, finely chopped 1 (2.25 oz.) can chopped black olives
5 green onions, chopped 1 tsp garlic salt
3 tbsp olive oil 1 tsp salt
3 1/2 tbsp tarragon vinegar
1 (4 oz.) can chopped green chili peppers
Directions
1. In a medium bowl, mix together all the ingredients.
2. Refrigerate, covered for about 6 hours or overnight before serving.

Cancun Style Caviar 73

PEPPERJACK
Pizza
Prep Time: 20 mins
Total Time: 32 mins

Servings per Recipe: 6

Calories 373 kcal
Fat 15.3 g
Carbohydrates 44g
Protein 17 g
Cholesterol 26 mg
Sodium 1027 mg

Ingredients
1/2 (16 oz.) can spicy fat-free refried 1/4 C. crumbled tortilla chips
beans 1 C. shredded pepper Jack cheese
1 C. salsa, divided
1 (12 inch) pre-baked Italian pizza crust
2 C. shredded hearts of romaine lettuce
3 medium green onions, thinly sliced
1/4 C. ranch dressing

Directions
1. Set your oven to 450 degrees F before doing anything else and arrange a rack in the
lowest portion of the oven.
2. In a bowl, mix together the beans and 1/2 C. of the salsa.
3. Arrange the crust on a cookie sheet and top with the bean mixture evenly.
4. Cook in the oven for about 10 minutes.
5. Remove from the oven and place the lettuce, green onions over the beans mixture.
6. Top with the remaining salsa.
7. Drizzle with the dressing evenly and top with the chips and cheese venly.
8. Cook in the oven for about 2 minutes more.
9. Cut into 6 slices and serve.

74 Pepperjack Pizza
Puerto Prep Time: 10 mins

Vallarta Eggplant Total Time: 25 mins

Servings per Recipe: 4

Calories 349 kcal
Fat 23.3 g
Carbohydrates 6.8g
Protein 27.4 g
Cholesterol 101 mg
Sodium 542 mg

Ingredients
1 lb. ground beef 1 eggplant, cut into 1/2-inch slices
1/4 C. chopped onion salt and ground black pepper to taste
1 tbsp all-purpose flour 1 C. shredded Cheddar cheese
1 (8 oz.) can tomato sauce
1/4 C. chopped green bell pepper
1 tsp dried oregano
1 tsp chili powder

Directions
1. Heat a large skillet on medium-high heat and cook the ground beef and onion for about
5-7 minutes.
2. Drain the grease from the skillet.
3. Sprinkle the flour over the beef mixture and toss to coat.
4. Stir in the tomato sauce, green bell pepper, oregano and chili powder.
5. Sprinkle the eggplant slices with the salt and pepper and place over the beef mixture.
6. Simmer, covered for about 10-15 minutes.
7. Serve with a topping of the Cheddar cheese

Puerto Vallarta Eggplant 75

MEXICAN
Veggie Puree
Prep Time: 25 mins
Total Time: 35 mins

Servings per Recipe: 4

Calories 167 kcal
Fat 14.1 g
Carbohydrates 8.3g
Protein 4.1 g
Cholesterol 0 mg
Sodium 363 mg

Ingredients
6 spears fresh asparagus, trimmed and 1/4 tsp dried basil
cut into 1/2 inch pieces 1/2 tsp minced garlic
1 C. bite-size cauliflower florets 2 tbsp sunflower seed oil
2 stalks celery ribs, chopped 1/3 tsp chili powder
1/3 C. canned kidney beans, drained 1/4 tsp celery seed
1/3 C. chopped hazelnuts 1/2 tsp salt
2/3 tsp chopped fresh dill

Directions
1. Steam the asparagus and cauliflower for about 10 minutes.
2. Transfer the vegetables into a bowl and stir in the celery.
3. In a blender, add the kidney beans, hazelnuts, dill, basil, garlic, oil, chili powder, celery seed
and salt and pulse till smooth.
4. Pour the sauce over the vegetables mixture and serve.

76 Mexican Veggie Puree

Classical Prep Time: 30 mins

Mexican Ceviche Total Time: 2 hrs

Servings per Recipe: 8

Calories 387 kcal
Fat 12.4 g
Carbohydrates 57.6g
Protein 17.7 g
Cholesterol 86 mg
Sodium 733 mg

Ingredients
5 large lemons, juiced 3 fresh jalapeno peppers, seeded and minced
1 lb. jumbo shrimp, peeled and deveined 1 bunch radishes, finely diced
1/4 C. chopped fresh cilantro 2 cloves fresh garlic, minced
tomato and clam juice cocktail tortilla chips
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped

Directions
1. In a bowl, add the shrimp and enough lemon juice to cover the shrimp completely.
2. Refrigerate, covered for about 30 minutes.
3. Remove the bowl of shrimp from the refrigerator.
4. Add the tomatoes, onions, cucumber, radishes and garlic and toss to coat.
5. Slowly, stir in the cilantro and jalapeño peppers.
6. Stir in the tomato and clam juice and refrigerate, covered for about 1 hour.
7. Serve chilled with the tortilla chips.

Classical Mexican Ceviche 77

HONEY
& Beans Latin
Prep Time: 20 mins
Total Time: 40 mins

Salad Servings per Recipe: 6

Calories 10.6 g
Fat 34.8g
Cholesterol 8.2 g
Sodium 0 mg
Carbohydrates 358 mg
Protein 10.6 g

Ingredients
1 (15 oz.) can black beans, rinsed and 1 red bell pepper, diced
drained 1/4 C. olive oil
1 (15 oz.) can garbanzo beans, drained 3 tbsp fresh lime juice
2 C. frozen corn kernels 1 tsp ground black pepper
1/2 onion, finely diced salt to taste
1 tbsp chopped fresh cilantro 1/2 tsp honey
2 jalapeno peppers, seeded and minced
(optional)

Directions
1. In a large bowl, add all the ingredients and mix well.
2. Refrigerate till the flavors blends completely.

78 Honey & Beans Latin Salad

Taco Prep Time: 25 mins

Tuesday’s Lasagna Total Time: 45 mins

Servings per Recipe: 5

Calories 447 kcal
Fat 24 g
Carbohydrates 33.2g
Protein 23.2 g
Cholesterol 79 mg
Sodium 899 mg

Ingredients
1 lb. lean ground beef 1 C. prepared salsa
1 (1 oz.) package taco seasoning mix 1/2 C. shredded Colby cheese
1 (14 oz.) can peeled and diced tomatoes
with juice
10 (6 inch) corn tortillas
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. Heat a large skillet on medium-high heat and cook the beef till browned completely.
3. Stir in the taco seasoning and tomatoes.
4. In the bottom of a 13x9-inch baking dish, arrange half of the tortillas evenly.
5. Place the beef mixture over the tortillas evenly.
6. Place the remaining tortillas over the beef mixture and top with the salsa, followed by the
cheese.
7. Cook in the oven for about 20-30 minutes.

Taco Tuesday’s Lasagna 79

A MEXICAN
Corn Drink for
Prep Time: 5 mins
Total Time: 15 mins

Winter Servings per Recipe: 5

Calories 68 kcal
Fat 0.4 g
Carbohydrates 14.1g
Protein 1.1 g
Cholesterol 0 mg
Sodium 8 mg

Ingredients
1/2 C. masa (corn flour) 1 tbsp vanilla extract
5 C. water
1 tbsp ground cinnamon
5 tbsp piloncillo, brown sugar cones

Directions
1. In a blender, add the masa, water, cinnamon and piloncillo and pulse till smooth.
2. Transfer the mixture into a pan and bring to a boil on medium heat, stirring continuously.
3. Reduce the heat to low and simmer, stirring continuously for about 5 minutes.
4. Remove from the heat and stir in the vanilla.
5. Place into the mugs and serve hot.

82 A Mexican Corn Drink for Winter

A Baked Prep Time: 5 mins

Mexican Medley Total Time: 1 hr 5 mins

Servings per Recipe: 8

Calories 480 kcal
Fat 26.6 g
Carbohydrates 24g
Protein 34.8 g
Cholesterol 104 mg
Sodium 1103 mg

Ingredients
1 (10.75 oz.) can condensed cream of 8 (6 inch) flour tortillas
mushroom soup 6 boneless chicken breast halves, cooked and
1 (10.75 oz.) can condensed cream of cubed
chicken soup 2 C. shredded Cheddar cheese
1 (4 oz.) can chopped green chili peppers,
drained
1/4 C. milk
2/3 C. sour cream
Directions
1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-
inch baking dish.
2. In a medium bowl, add the cream of mushroom soup, cream of chicken soup, chili
peppers, milk and sour cream and mix till well combined.
3. In the bottom of the prepared baking dish, arrange a layer of the tortilla strips.
4. Place 1/2 of the soup mixture, followed by 1/2 of the chicken and 1/2 of the shredded
cheese.
5. Repeat the layers till all the ingredients are used completely, ending with a layer of the
shredded cheese.
6. Cook, covered in the oven for about 45 minutes.
7. Uncover and cook for about 15 minutes more.

A Baked Mexican Medley 83

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