Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).
I spent some time in Guatemala many years ago and we had a lovely vegetarian dinner at a local woman's house on New Year's Eve. Oh, it was so good! There were these tamales with raisins and we were served a tea that tasted of apples and chamomile. Here is my attempt to duplicate that recipe! I wish I could remember more about the tamales.......Outside, the local folk were shooting off sticks of dynamite (for lack of fireworks), but we didn't care, we were in foodie vegetarian heaven!
Hot, spicy, fresh, and flavorful! I have been told this is on every Columbian table! Best made a little ahead to give time for flavors to mix thoroughly. Adapted from Allrecipes.
I haven't tried this yet lol
This is a citrusy sauce so good served with vegetables, fritters, plantains, fish, and meats. A Latin sauce adapted from The Best International Recipes. This may be refrigerated in an airtight container for up to 1 day. Enjoy!
Adapted from Fieryfoods, these tortillas are spicy and hot! Use less chile or use milder chiles for less heat. You can have fun with these and add different spices and herbs of your choice. Here are a few interesting facts about tortillas:
Tortillas are second only to fresh breads in U.S. sales and outsell bagels two to one.
55 percent of all flour tortillas are sold to restaurants versus 32 percent of corn tortillas.
Americans eat 7 billion pounds of tortillas a year, the equivalent of one tortilla per person per day.
55 percent of all flour tortillas are sold in the west, and 54 percent of all corn tortillas.
There are about 300 U.S. tortilla manufacturing companies.
Tortillas are booming in Europe, too: A Mexican operates a successful tortilla company in Germany, capable of cranking out up to 2 tons of tortillas per day (Mexican and TexMex restaurants and food are becoming increasingly popular abroad.)
The refreshing, tropical drink is made with an easy, homemade lemongrass syrup, a swirl of coconut milk, and a splash of water (or ice, if making a slushie). Dawet originates from Asia, and is especially popular in Indonesia. The drink was brought to Suriname and popularized as a result of colonization and immigration. The slushie is popular among street vendors. The lemongrass syrup makes a nice gift given in a pretty bottle.