This is the genuine article, an Oaxacan specialty. Not to be called pizza. Better than the sum of its parts, the texture is key. I served with a Louisiana hot sauce, you may want to serve with salsa if you are not into things too hot. Other beans would also work well with this. As published in the NY Times. By Mark Bittman, the Minimalist.
Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!
I had my hands in this recipe. This is the one my mom and I made! Very good and very simple to make. Again, squeezing the lemons and limes is the most difficult part. We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass. A jalapeno pepper may be substituted for the serrano pepper if desired. And remember, the lemon and lime juice are what "cook" the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will "cook". The servings are an estimate, we doubled the recipe in class. It does make quite a bit though.
There is a wonderful Cuban bakery in Glendale, California called Porto's where I first tasted these. They are so delicious, and I was lucky enough to find a recipe for them in a Saveur magazine article about Cuba. You can't eat just one! NOTE: You only need 1 cup of the picadillo for the croquettes, so you will have a lot left over. The 6 servings apply only to the potato croquettes. You can serve the leftover picadillo over rice or make more of the potato mixture to make more croquettes.
A sweet and spicy stew. The original was from an Eat Low Fat digest way back in the early 90s. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding.
Source: Chile Pepper Magazine Presents "Hot and Spicy Latin Dishes" a collection. Also appeared in the Chile Pepper Magazine, April 1995.
This is a Venezuelan recipe from the Latin American cookbook in the Time Life Cookbook series. Traditionally it accompanies meat dishes and can be served hot or cold. I make it every now and then when I want something different!
I got this from Epicurious. I have made it several times and fall in love with it all over again each time. You can certainly use some shortcuts to reduce your time and effort. For example I have roasted a whole chicken the day before, used that meat and used canned chicken broth. I also like this using the pumpkin seeds without grinding them.
In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives:
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.