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How to Cook dishes from Latin America
Latin America is home to a wide range of different cuisines, inspired by
many different influences including
Spanish cuisine,
Portuguese cuisine, and
native American cuisines.
It should be remembered that regions a range of different climatic areas,
including the agricultural and cattle-ranching regions of
Argentina, the Andes mountains in
Peru,
Mexico,
and of course the Spanish-speaking islands of the Caribbean.
Each of these regions of course produces different agricultural
and food products, and has its owns culinary traditions, and so, as a result,
Latin American cuisine is very diverse.
Some popular Latin American recipes and dishes include:
- Aji de gallina - This Peruvian recipe
is made by coating thin strips of chicken with a spicy yellow sauce
made from yellow chilis with bread, cheese, milk and walnuts.
- Burrito - This Mexican recipe is made from
a tortilla filled with meat, such as beef, chicken or pork.
In Mexican cuisine meat is used for
the only filling and the tortilla is thinly rolled.
The dish has of course also been widely adopted in the
the United States,
and in American cuisine other ingredients
(such as beans, cheese, rice,
salsa, sour cream, tomatoes, etc.) are often
added into the filling.
- Empadas - Pastry pies from Brazilian cuisine.
Many different fillings can be used, including
beef, cheeese, chicken, palmito (heart of palm) and shrimp.
In many cases, pieces of olive are mixed into the filling.
- Empanadas - Baked or fried pastries usually containing various savory fillings
from Argentine cuisine.
There are many different varieties and fillings, including chicken, beef, boiled-egg, cheese,
ham and cheese, fish, spinach, or humita (sweetcorn with white sauce).
There are also dessert varieties, which normally contain fruit fillings.
- Enchilada - This dish from Mexican cuisine
is based around a corn tortilla. The tortilla is
dipped in oil or lard and echilada sauce, filled, rolled, and placed in a casserole dish.
Sauce is then poured into the dish, and the whole thing baked in the oven.
- Feijoada - This is stew from Brazilian cuisine
is sometimes considered to Brazil's national dish.
It contains black turtle beans and assorted meats, the meats usually
including
bacon, beef, jerked beef, salted pork, sausage, and smoked pork ribs.
Feijoada is traditionally served together with rice, refined collar greens, roasted
cassava flour, and an orange.
- Milanesa - This dish from Argentine cuisine
is somehwat similar to
Austrian cuisine's Wiener schnitzel.
A thin slice of meat (usually beef, but sometimes chicken or veal),
is dipped in eggs, seasoned, and then covered with breadcrumbs and fried.
The dish is often served
with mashed potatoes as
"milanesa con papas".
- Mofongo (also known as "fou-fou") - This dish is found in
Cuban cuisine and
Puerto Rican cuisine.
It is made from
mashed plantains which are stuffed with chicken, pork or seafood.
- Pachamanca - This is one of the most famous dishes in
Peruvian cuisine. It is made by cooking marinated
meat and assorted vegetables in an earthen oven (which is known as a "huatia").
On this page, you will find a selection of Latin American cookbooks.
Or you can select from one of the more specialist recipe subcategories:
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By Fany Gerson
Ten Speed Press
Released: 2011-06-07
Hardcover (128 pages)
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From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and some not-so-traditional—frozen treats.
Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas—the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers.
Whether you’re drawn to a simple burst of fresh fruit—as in the Coconut, Watermelon, or Cantaloupe pops—or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat. |
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By Francis Mallmann; Peter Kaminsky
Artisan
Hardcover (278 pages)
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A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
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By Mary Urrutia Randelman
Wiley
Paperback (352 pages)
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Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.
Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. |
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By Jane L. Hoxie
General Books LLC
Paperback (48 pages)
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The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Literary Collections / General; |
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By Diana Kennedy
Clarkson Potter
Released: 2000-10-17
Hardcover (544 pages)
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More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican food.
Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is The Essential Cuisines of Mexico.
Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida.
Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food. |
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By Cherie Hamilton
Hippocrene Books
Hardcover (205 pages)
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More than a cookbook, Brazil: A Culinary Journey explains how Amerindian, European, and African contributions have come together to form modern Brazilian cookery. The indigenous inhabitants contributed products native to the land, such as corn, cassava, and fish. The Portuguese settlers incorporated native techniques and ingredients, and introduced Portuguese staples, including sausages, olive oil, and wine. The culinary traditions were further fused with the introduction of such ingredients as palm oil and okra brought with African slaves in the twentieth century. European immigration yielded pasta and German pastries. The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, the Amazon River, and one of the region's most interesting cuisines. The recipes presented in Brazil: A Culinary Journey provide a glimpse into the surprisingly diverse repertoire of Brazilian cooking, from the heavily African-influenced cuisine of the Northeast to the Southern cookery, which has been shaped by European immigration. More than 130 recipes range from Feijoada, Brazil's national dish of beans, rice, and various meats (in its many regional variations), to lesser-known dishes, such as Shrimp and Bread Pudding, Crab Soup, and Banana Brittle. Complete with b/w illustrations, photographs, and maps. |
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By Marcela Valladolid
Clarkson Potter
Released: 2009-08-25
Paperback (240 pages)
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Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. She also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal?
In her vivacious, fresh voice, Marcela aims to invigorate America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake.
Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.
From the Trade Paperback edition. |
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By Maria Baez Kijac
Harvard Common Press
Hardcover (480 pages)
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Discover one of the world's best-kept culinary secrets as author Maria Baez Kijac takes your taste buds on a tour of the magnificent and inviting food of South America. A Winner of Gourmand's Best of the Best World Cookbook Award for 2008, this book has 450 authentic recipes from countries renowned for their culinary delights. Cooks will find everything from tamales, various asadas, cebiches, chupes, ensaladas, and empanadas spanning the regions of Peru, Paraguay, Ecuador, Chile, Brazil, Argentina, and much more! |
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By Leticia Moreinos Schwartz
Kyle Books
Hardcover (176 pages)
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The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It?s in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dend? oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil's diverse regions alongside its famous international cities? offerings. This cookbook is the product of the author's passion for her country?s cuisine?her aim is to bring Brazil's favorite foods into American kitchens. |
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By Oswald Rivera
Running Press
Paperback (320 pages)
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Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author. |
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