This is a condiment that Hondurans love to keep on their dining tables, and enjoy over all kinds of foods. Because of the high acid content, it can be kept at room temperature. When we were in Hond…

These Colombian recipes are delicious and satisfying.

This crispy edged potato rösti has a gooey bacon and cheesy centre! Rösti is the perfect comfort food and it's only got a few ingredients! Fill your potato rösti with bacon, halloumi and mozzarella for a wonderful melty centre. It's much easier than you think and makes for a wonderful meal in itself. Dear Reader this is definitely a pushy recipe!

Diese köstlichen Maiskuchen lassen sich im Handumdrehen zubereiten und sind unendlich anpassungsfähig.

Chorrillana is a popular Chilean dish. Find out what makes it so special and how to make Chorrillana right.

Encontraras diferentes recetas para cada ocasión. Cocina algo diferente cada día y deleita de tus platillos. Recuerda cocinar con amor.

Oh friends, do I have a treat for you today! Do you like Greek food? Perhaps, you've never had it... that's okay! Today I wanted to share with you a ridiculously tasty meal...Pastichio, or Pastitsio...

Pastel de Choclo is a traditional Chilean dish. Find out how to make it (and vegan version) and what makes it so special!

To make Venezuelan quesillo, a flan mold is coated with homemade caramel then filled with an easy custard mixture and baked in a water bath.

By Kath Dedon . Quick Curtido (Mexican Salvadoran Cabbage Slaw) is a recipe that I found on Serious Eats. Author Lauren Rothman says that Curtido is popular in many Latin American countries and it …

Regañonas are a popular and versatile side dish from the Santander department of Colombia. They can be served with fish, meat or poultry, but I've also served them for breakfast, lunch, snack, appetizer and for dinner with a hearty stew or soup. The possibilities with these corn fritters are truly endless. These Regañonas or corn

These Colombian recipes are delicious and satisfying.

Recette d'Amérique Latine : le Pisco Sour est le cocktail national du Pérou. Découvrez la recette de l’une des boissons les plus consommées au Pérou.

Furrowing its way between a thoroughly festive feed, is this midweek supper. Offering solace from the sweetest of Christmas bakes, these Moorish, spicy Spanish meatballs with a burgundy red tomato sauce brings savoury relief. For want of a better description, think of it as a one-pan tapas party in the comfort of your very own kitchen. Awesome! In the midst of a bustling morning in the kitchen whipping up berry jellies, pannacotta puds and caramel date slices, dinner inspiration was rather lacking. Okay, completely non-existant really. Random thoughts darted off in every direction as to what I could throw together with the least amount of effort and still taste amazing? After much contemplation, I finally settled on meatballs. This seems to happen rather often. Other meatball favourites are these North African Chermoula meatballs or juicy Italian Prosciutto meatballs and spaghetti. I've never met anyone who doesn't like meatballs. When gathered 'round the kitchen table and everyone start to count the balls for exact divisible portions, you know they're kind of special. The Spanish are masters of the spice route. Warm, earthy aromas of cumin, coriander, chilli, paprika and oregano mingle with a gutsy red wine to deliver bang-on Spanish flavours. This post was completely unplanned but it turned out so delicious that I thought I'd quickly share it with you. I'm serving mine with a butter bean mash, which is super-creamy, simple and a healthy carb alternative. Fluffy mashed potatoes or polenta will be equally good. If you need to make these gluten-free or Tim Noakes friendly, omit the breadcrumbs and replace with ground almonds. Spanish Meatballs

Indische kip met ketjapsaus (semur ajam) is een ideaal hoofdgerecht voor doordeweeks met basmatirijst en komkommersalade.

My soul does a little happy dance as the last official day of summer arrives and we move into March and early autumn. Its my favourite time of year hands down. I prefer April as it gets even cooler and the light softens as the days get shorter. I start dreaming about more robust dishes

Simón Bolívar was one of the most important leaders of Spanish America's successful struggle for independence. Often referred to as a hero, he's credited with contributing decisively to the independence of the present-day countries of Venezuela, Colombia, Ecuador, Peru, Panama and Bolivia. His political legacy has been massive and he's a very important figure in South American political history. Born on July 24, 1783, this day is celebrated as Simón Bolívar Day and is an official holiday in Ecuador and Venezuela. What better way to mark today than with a Venezuelan inspired feast, or 'festeja' — Buen provecho! Simón Bolívar Spanish colonists influenced Venezuela’s cuisine, as they did the food of many South American countries. Yet the country’s geographic diversity sets its food apart from that of the rest of the continent. Its proximity to the Caribbean, for example, results in many tropical ingredients being incorporated with the corn, peppers, tomatoes, and other produce used by local cooks. This blend of cultural influences and ingredients makes Venezuelan fare unique. Chef Lorena Garcia Take the arepa, a signature dish of both Venezuela and Colombia, and a specialty of celebrity Chef Lorena Garcia. Born in Venezuela, Chef Garcia specializes in authentic Latin cuisine infused with international influences, and is adored by viewers around the world for her charismatic personality and contagious enthusiasm. Lorena is the chef owner of Food Café and Elements Tierra restaurants, both located in Miami’s Design District, in addition to being the chef spokesperson for Nestlé. She has also joined the fight against childhood obesity with the program "Big Chef, Little Chef," which promotes healthy eating to reduce the health crisis among children. Lorena Garcia's New Latin Classics cookbook These flat corn cakes can be baked, sautéed, or grilled. Simple to prepare, arepas can be enjoyed plain as a snack or split open and filled with beans, vegetables, and flavourful cheeses for an entrée. Some versions offer these baked cakes topped with savoury pulled pork or chicken. Grated cheese can also often mixed into the arepa dough for added flavour, with the dough sometimes serves double duty as Venezuelan dumplings. To make a Nuevo Latino version of the traditional recipe, Chef Garcia bakes arepas rather than deep-frying them, for a healthier version of this Venezuelan classic. Arepas Reina Pepiada Arepa with Shredded Chicken and Avocado Makes 16 Arepas Recipe and photo courtesy: Chef Lorena Garcia Reina Pepiada is basically an arepa, or corn cake, stuffed with a mixture of shredded chicken, mayonnaise and avocado. For the arepas: 2 cups Masarepa corn flour 1 tbsp sugar 1 tsp kosher salt 4 tbsp unsalted butter, melted 2 tbsp vegetable oil For the reina pepiada: 2 cups cooked and shredded chicken 1 large yellow onion, finely diced 3/4 cup light mayonnaise 2 tbsp of fresh lemon juice 1/2 cup finely chopped fresh cilantro Kosher salt and freshly ground black pepper 1 Hass avocado, halved, pitted, peeled, and finely diced Preheat oven to 350°F. Whisk together the corn flour, sugar, and salt in a large bowl. Set aside. Whisk the butter into 21/2 cups of water, then add it to the flour mixture, stirring until well combined. The dough will start out loose but the flour quickly absorbs the liquid. Start to knead the dough in the bowl and once it becomes very soft and doesn’t stick to your hands, after about 8 minutes, the dough is ready to be shaped. If, while kneading, the dough seems too stiff and breaks apart, add a few tablespoons of hot water; if it is too sticky, add a little more corn flour. Divide the dough into 16 equal balls and flatten each between your palms into a 3 1/2- to 4- inch patty that’s about 1/3 inch thick. For a less rustic-looking arepa, press the arepa into a disk using a flat-bottomed plate; you can wet your hands with a little water if the dough is slightly sticky. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-low heat for 2 minutes. Add 3 or 4 arepas to the pan, depending on how big your pan is. The arepas should sizzle as they hit the skillet. Cook the arepas until they’re golden and have a nice crust, 6 to 8 minutes. Flip them and brown the other side for an additional 6 to 8 minutes. Transfer the arepas to a rimmed baking sheet and set aside. Repeat with the remaining 1 tablespoon oil if the pan is dry, and the remaining arepa dough disks — you’ll probably need to use two baking sheets to bake the arepas. Bake the arepas until they puff up, 20 to 30 minutes, switching the pans so the top baking sheet is on the bottom and the bottom moves up to the top midway through cooking. Remove from the oven and set aside for 5 minutes before serving with butter, cream cheese, queso fresco, or mozzarella. Place the chicken in a large bowl. Add the onions, mayonnaise, lemon juice, and cilantro and salt and pepper to taste and stir to combine. Gently stir in the avocado, taste, and adjust the seasonings as needed. Slice a slit into the top edge of each arepa and gently wiggle a paring knife into the arepa, creating a pocket. Divide the chicken salad among the arepas and serve. Spinach & Goat Cheese Empanadas Makes 40 empanadas 4 1/2 cups all-purpose flour 1 tbsp of baking soda 1 tsp salt 1 cup shortening, melted 1 cup warm milk 1 large egg, beaten Filling: 2 cups spinach, scalded 1 cup goat cheese 1/4 cup toasted pine nuts Salt and pepper to taste 1 tablespoon lemon juice 1 egg beaten with water, for an egg wash In a food processor, place all ingredients for the filling, leave aside. Mix flour, baking soda and salt in a bowl. Add shortening, milk and eggs. Stir with a fork until dough forms a ball. Divide the dough into 40 pieces and form balls. Spend each ball on a floured surface and form a circle of 5 inches. Preheat oven to 400°F. To assemble, place a spoonful of filling in center of each circle, moisten the edges with water and fold in half. Seal the edges by pushing them with a fork. Place the patties on a parchment lined baking sheet. Varnish pies with the beaten egg with water and bake until well browned. Serve warm. Alfajores, buttery sweet shortbreads from Latin America Alfajores with Dulce de Leche Makes 36 Recipe and photo courtesy: Stacy Adimando 6 tbsp unsalted butter, at room temperature 1/2 cup white sugar 1 cup all purpose flour 3/4 cup cornstarch 1 tsp baking powder 1/4 tsp salt 1 large egg 1 large egg yolk 1 tsp vanilla extract 1 14-ouce tub dulce de leche, for filling 1/2 cup powdered sugar, for dusting Sift the flour, cornstarch, baking powder, and salt into a large bowl and set aside. Using a standing mixer, cream the butter and sugar together until it becomes light and fluffy, about 1 to 2 minutes. Add the egg and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract. Then add the flour mixture and blend just until the dough starts to come together. Using your hands, form the dough into a solid ball and flatten to make a disk. Wrap it with a couple of layers of plastic wrap and refrigerate for 1 hour, until firm. Preheat oven to 350°F. Line several baking sheets with parchment paper. Place the dough on a lightly floured surface and roll to 1/4 to 1/8-inch thickness. Using a 2-inch fluted or round cookie cutter, cut the dough into rounds and carefully transfer them onto the prepared sheets, placing them about 1-inch apart. Chill the sheets again for about 15-20 minutes, until the dough is very firm, then bake for 8-10 minutes, until tops of the cookies have just firmed up and the bottoms are starting to colour slightly. Cool the cookies on wire racks. When completely cool, fill them with a teaspoon dulce de leche. Place another cookie on top, like a sandwich, and sift confectioner’s sugar over the alfajores and serve.

There are only a couple of food items that work well both as appetizers and as main courses. The famous Spanish chicken croquettes are one of them.  You can have chicken croquettes as an afternoon snack or for dinner. Once you try and make this chicken croquettes recipe, you won't be able to get enough.

Yucca salad is a delicious twist on popular potato salad. Its creamy and your guest won't even know the difference, instead they will keep coming back for more!

This homemade flour tortillas recipe is super easy to make with just 3 ingredients! There is nothing better than homemade flour tortillas for to make tacos, quesadillas, enchiladas and more!

An unexpected twist on a classic tostada? It's most certainly these Thai shrimp tostadas recipe made with smashed avocado, marinated shrimp, and a spicy-sweet-funky dressing.

Guasacaca is Venezuela's version of guacamole. It's vibrant, fresh and bursting with delicious flavor! The recipe includes avocados, lots of fresh herbs, green pepper, jalapeño, vinegar and fresh lime juice.

A delicious Caribbean dessert,add some ice-cream or a rum sauce and you're in dessert heaven.

Chilaquiles recipe adapted from Real Simple serves 2-3 1/2 cup vegetable oil 6 6-inch corn tortillas, cut into wedges 1 cup red enchilada sauce 2 eggs 1/4 cup crumbled feta 1/4 small white onion, chopped 1/4 cup fresh cilantro leaves 1/2 avocado, chopped for serving Heat the oil in a large skillet over medium-high heat and fry the tortillas […]

From the coast to the mountains, here are sixteen delicious Ecuadorian foods you need to try, as recommended by a local.

From Locro, an Argentine hominy soup that has many variations in Peru, Ecuador, and Bolivia, to Puchero, a pork, beef, and chicken soup that originally hails from Spain, these 8 vibrantly spiced and colored South American soups and stews are sure to keep you warm through winter's chill.

No puedo ir a Chile y no comer pastel de choclo.

Una sopa reponedora.

Furrowing its way between a thoroughly festive feed, is this midweek supper. Offering solace from the sweetest of Christmas bakes, these Moorish, spicy Spanish meatballs with a burgundy red tomato sauce brings savoury relief. For want of a better description, think of it as a one-pan tapas party in the comfort of your very own kitchen. Awesome! In the midst of a bustling morning in the kitchen whipping up berry jellies, pannacotta puds and caramel date slices, dinner inspiration was rather lacking. Okay, completely non-existant really. Random thoughts darted off in every direction as to what I could throw together with the least amount of effort and still taste amazing? After much contemplation, I finally settled on meatballs. This seems to happen rather often. Other meatball favourites are these North African Chermoula meatballs or juicy Italian Prosciutto meatballs and spaghetti. I've never met anyone who doesn't like meatballs. When gathered 'round the kitchen table and everyone start to count the balls for exact divisible portions, you know they're kind of special. The Spanish are masters of the spice route. Warm, earthy aromas of cumin, coriander, chilli, paprika and oregano mingle with a gutsy red wine to deliver bang-on Spanish flavours. This post was completely unplanned but it turned out so delicious that I thought I'd quickly share it with you. I'm serving mine with a butter bean mash, which is super-creamy, simple and a healthy carb alternative. Fluffy mashed potatoes or polenta will be equally good. If you need to make these gluten-free or Tim Noakes friendly, omit the breadcrumbs and replace with ground almonds. Spanish Meatballs