Latin American Recipes
67 recipes found
Spicy Latin Chicken Wings
Guacamole con Frutas
Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.
Stewed Green Peas With Sausage
Party Picadillo
With some Douros as cheap as a pizza, and just as bold, I'd think of them as party wines, to serve to a crowd fortified with big sandwiches, wings and meaty casseroles. Even at the high end, most are not wines to contemplate but to quaff with slabs of seared red meat. But if you choose budget bottles, here's a dish that will not break the bank, either. Well-seasoned picadillo, a versatile, richly seasoned ground-meat dish from Latin America, is typically served with rice and beans, but it can also be ladled over pasta, used to fill tortillas or sloppy Joes or baked in a casserole with a potato topping. Since it will be in the company of bland carbs, you can spice it generously. The wines won't balk at that.
Green Ceviche With Cucumber
This is a dish good enough to feed presidents, and that’s what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green hue comes from cilantro and parsley, and the recipe is similar to one in “Fiesta at Rick’s,” his cookbook published that same year.
Empanadas
Yuca Frita (Deep-fried yuca)
Café con Leche Syrup
Ecuadorean Shrimp Ceviche
Mango Tres Leches Cake
For what might be the sweetest cake in the universe, a syrupy, coconut-and-condensed-milk-infused tres leches cake is further sugared with a purée of soft, ripe mango. You couldn’t ask for a more luscious spring dessert.
Scallop-and-Plum Ceviche
Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus — sometimes lemon or bitter orange, but in this case lime — does the “cooking” for you. It doesn’t get much simpler than this: a few minutes of chopping, a few seconds of stirring and a quarter of an hour of doing absolutely nothing.
Souffleed Almond-Dulce De Leche Crepes
Shrimp-and-Jicama Salad
Chicken Salad With Lime and Red Onions
Dominican Braised Lamb
Miguel's Ceviche
Coconut Custard
Sancocho (Colombian Beef and Plantain Soup)
Coconut Cake
Empadinhas de Palmito
Rice-And-Chili-Marinated Grilled-Chicken Salad
Pacific Cod Ceviche
I often use cod for ceviche, one of my favorite ways to enjoy seafood. The cod that gets the Environmental Defense Fund’s highest rating is Pacific cod.
Corn and Seafood Chupe
Maya Citrus Salsa With Red Snapper
Xec (pronounced “shek”) is a sweet, sour, juicy citrus salsa from Mexico’s Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here — orange, grapefruit, lemon — is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don’t skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.