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.
This is my version of my favorite Cuban dish. I use boneless skinless chicken breast instead of whole chicken. It makes it easier to prepare and eat, as well as a little healthier. This is one of my most requested dishes. I usually serve it with black beans, platanos maduros, and garlic bread.
I think most people know by now that Sonoran enchiladas are not rolled but stacked. This is a Sonoran enchilada pancake (my husband rates it 5 stars). Not only did his mom and grandma make this, but when we went to Vera Cruz on vacation this year, it was right there on the breakfast menu, YES!!!!!
My husband and I love Cuban food so much, but don't always have the time (or money ;)) to go to a restaurant, so I decided to teach myself how to cook Cuban food. This is my variation of Cuban Black Beans that I came up with myself, but I guess it's quite traditional. (prep time does not include soaking beans, give it about an hour or two)
This recipe was in the Nov 2006 Bon Appetit magazine. I have not tried it but It sounded so good I told another member about it and she asked me to post it. When I make it I shall revise the intro! The recipe calls for Oaxacan Cheese or mozarilla - the computer will not accept Oaxacan Cheese - your choice whichever one you want to use.
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.
I learned to make these from my friend Adrián Marchena while I spent a semester of college in Puntarenas, Costa Rica. I have not personally made these, but I stood next to him in his kitchen as he gave me step-by-step instructions. These are sweet, and almost dessert-like.
You can find plantains in most local supermarkets in the produce section, and they look like bananas, but are more of a vegetable.
They are quite frequently eaten by Costa Ricans, or "ticos" with meals that include gallo pinto (rice and black beans) and some meat product. I LOVE these!
These are a delicious snack I enjoyed while spending a semester in Puntarenas, Costa Rica. One of my profesores there taught me to make these. They go really well with frijoles molidos (refried beans, basically).
Plantains can be purchased at most grocery store in the produce section...they look like bananas, but DO NOT try to eat them like bananas - they are NOT the same thing! Get the nice and green ones for this purpose.
--Times are approximate--
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!