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    You are in: Home / Cookbooks / Latin American Recipes
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    65 recipes in

    Latin American Recipes

    I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens. ~ Alma Guillermoprieto
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    Ay Caramba, these are good!

    Recipe #8969

    53 Reviews |  By Bergy

    This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

    Recipe #8899

    This gives a new twist to your plain chicken breasts. The longer you marinate it, the better it is, although just 30 minutes will add a lot of flavour.

    Recipe #21935

    Saw this in my Cooking Light Magazine this month...ran out and bought a couple of avocados! We loved this!

    Recipe #127066

    My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.

    Recipe #81465

    The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.

    Recipe #111154

    If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!

    Recipe #183784

    13 Reviews |  By CCLady

    This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .

    Recipe #83890

    I love the spicy carne asada tacos at a local eatery and went in search of a recipe I could use to make them myself. I ran across this one in our local paper.

    Recipe #103372

    On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.

    Recipe #187975

    Choose ripe plaintains for this dish. If you have green ones, allow them to ripen until they look like overripe bananas with black marks.

    Recipe #60126

    This custard is eaten all over Latin America, but particularly in Cuba and Colombia. Orange juice can be substituted for the pineapple and, either way, it is terrific paired with Recipe #170551 posted separately.

    Recipe #170308

    I enjoyed this tremendously and was initially doubtful of using bread in the stuffing, but they turned out very well. This recipe is courtesy of the 3 Guys from Miami.

    Recipe #171907

    9 Reviews |  By Valeria

    My boyfriend and I love going to Salvadorian restaurants in DC and ordering these hot and cheesy corn cakes with curtido (a condiment resembling coleslaw) and hot sauce. In the restaurants, you see the cook making these very fast, and I'm always amazed by how thin they get the outer layer of dough without any holes. The filling always stays inside, waiting for you! You have to work with this recipe several times to get it right, but it's worth trying if you want to do your own pupusas. The most important suggestion I have is to always, always use masa harina flour (fine ground cornmeal made from dry hominy). North American corn meal is not an adequate substitute and you'll get an extra greasy, uneven result. You can find all of the ingredients in a Spanish store or bodega.

    Recipe #139724

    From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.

    Recipe #168714

    I got this recipe from the movie "Once Upon A Time In Mexico" starring Antonio Banderas and Johnny Depp. The director (or maybe producer - not sure) Robert Rodriguez made a short cooking show at the end of the DVD showing how to cook this dish. I have not made it yet because the annato seeds were not available locally so I ordered them from Penzey's and they just came in. I plan on making this next weekend so I will post an update on the recipe. NOTE: Rodriguez suggests that you have a coffee grinder just for grinding seeds and do not attempt to grind coffee beans after the seasoning. He states you will never get out all of the seasoning and will affect the taste of your coffee so splurge and buy a grinder just for your seasonings. You can buy banana leaves at your asian market but if you cannot find them wrap the pork in foil. He says the leaves add flavor and moisture.

    Recipe #100689

    Moist and delicious, with a fun ingredient. Similar to a pound cake.

    Recipe #26052

    This chicken is oh, so good! I like to use dark meat (legs prefferably, or thighs), but I'm sure that it would be good with leaner cuts if chicken as well.

    Recipe #183438

    Serve this delicious cake warm topped with whipped cream YUMMMMMM! Make certain to grease your pan very well so that the cake and banana/brown sugar mixture removes easily when inverted onto a plate.

    Recipe #183709

    My adopted recipe that comes from Uruguay. Instead of regular ground beef I used ground round to cut down on the fat. This recipe can also be made using some of your favorite seasonings.

    Recipe #8300

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