In case you haven't noticed yet, we're focusing on cooking inspired by Latin America this week. From the common (burritos!) to the less well-known (Brazilian cheese puffs!) Mexico, Central America, and South America offer a huge range of rich cuisine. We've co-opted some of this into everyday American cooking (see: tacos) but we're interested in learning more, too. What's your favorite Latin American recipe or cuisine?
One of my latest loves has been paletas, the ubiquitous Mexican popsicle. The rice pudding-inspired popsicles above are a fantastic dessert for late summer, creamy and satisfying.
Get the recipe: Coconut and Mango Rice Pudding Pops
What about you? Have you learned or inherited especially treasured recipes or tastes from Latin America?
(Image: Faith Durand)
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Tamales!
Tres Leches cake. Fresh homemade salsa.
Pork green chile, but I'm vegetarian now.
Habichuelas con Dulce aka Sweetened Beans. By sweetened I don't mean that Hormel stuff in the can. I mean beans that are stewed and pureed with milk, sugar, spices like cinnamon and cloves, and ginger. It's a Dominican staple during April especially. In the Dominican Republic we eat this on Good Friday. I love them with the crunchy vanilla waffers on top.
Llapingachos from Ecuador. A delicious sausage dish with potato pancakes filled with cheese, a fried egg, and avocado salad. I could eat it every day. Just wish it were something I could get in the US.
pupusas!
My Salvadoran fiance has introduced me to great stuff like pupusas, tres leches, and tamal de elote. I tried my hand at making Salvadoran style pineapple semita a few months ago and it was amazing as well.
Alfajores. Must have.
Corn Ice Cream please....
Baleadas from Honduras!
Empanadas- I had mine in Chile.
Empanadas, manjar, cebiche!!! the list is long! Pastel de Choclo, Causa, Maracuya pie....
Big question!
I've made pupusa filled with pinto beans and spinach
Uruguayan faina, which is like socca (chickpea flour pancakes) but is eaten on top of pizza, and is delicious.
Alfajores with dulce de leche and guava paste
I adore empandas, and here are a few different recipes - with chard and french lentils, with greens olives and pistachios, with butternut squash and chipotle.
And here is a recipe for tacos, plus my love letter to a few beautiful Latin American independent films that haver restored my faith in the filmmaking business.
Pamonhas from Brazil.
Pernil and arroz con gandules. Love love love!