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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:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
Kindle Edition
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FAVORITE DISHES A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION
COMPILED BY CARRIE V. SHUMAN,
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By Francis Mallmann
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 Daisy Martinez
Hyperion
Released: 2005-09-14
Hardcover (304 pages)
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Julia Child introduced us to French cooking. Lidia Bastianich introduced us to Italian cooking. Now Daisy Martinez will introduce all of America to Latin cooking-her way. In a country where salsa now outsells ketchup, Daisy Martinez is out on a mission to change the way we cook. In her new cookbook, a tie-in to her public television show, Daisy introduces us to the mouthwatering meals of her Latin ancestry-and not just to the pork, beans, rice, and burritos many people associate with Latino culture. Here are Stuffed Yucca Fritters, Peruvian Minestrone, and Braised Chicken with Figs, to name just a few. By combining the delicious flavor of Latino cultures with ingredients available in any kitchen, Daisy shows us how to -daisy-fy+ regular meals and turn them into something extraordinary.Divided into twelve chapters such as Turnovers and Tamales, Appetizers and Little Bites, Soups and One-Bowl Meals, and Chicken, Duck, and Turkey, and filled with more than 200 recipes and color photographs throughout, this is a cookbook that will introduce a new culinary star.Special features in the book include: l-Daisy+s Top Ten: palate-rocking staple dishes and condiments that will expand your repertoire.l-Daisy+s Corner: a series of essays about the intersection of food, family, and culture. |
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By Daisy Martinez
Atria
Hardcover (336 pages)
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Product Description:
Enjoy empanadas filled with creamed corn, a crispy-edged, juicy skirt steak doused in tangy chimichurri, or the divine layers of moist angel food cake, strawberries, and whipped cream of the Strawberry Delicia, all of which Daisy Martinez brings to life in this vibrant collection of recipes. Growing up in her mother's and grandmother's kitchens, Daisy became an expert in traditional Latin-American cuisine. Here she "Daisifies" those classics and includes a hearty sampling of dishes from her travels across Spain, Puerto Rico, the Dominican Republic, Peru, and Argentina. To Daisy, food is about bringing family together, and so she peppers her collection with anecdotes and family vacation photos. Each recipe is as much about the memory the flavors recall as the love that goes into preparing the dish; for her, the succulent grilled meats of a parrillada bring back memories of a Christmas spent floating in a pool in Argentina, while the flaky, gooey vegetable potpie recalls an extravagant dinner party in the Dominican Republic. As a busy mother of four, Daisy lives the time crunch every day and has crafted her recipes to be quick, adaptable, and easy to understand. She deftly demystifies the ingredients of the Latin-American kitchen, explaining everything from the spectrum of color in plantains to the degrees of heat in chiles. With this range of mouthwatering recipes, you can plan your day with Daisy: rise and shine with the rich aromas of chile-spiked hot chocolate; power up with a midday empanada with your pick of five savory fillings; and start a tradition with a night of tantalizing tapas. Why eat dull when you can eat delicioso? |
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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 Douglas Rodriguez
Ten Speed Press
Released: 2010-06-08
Paperback (144 pages)
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Start Fresh
Ceviche—fresh seafood cured in citrus—boasts lively, bright flavors along with a low-fat, high-protein healthiness. In this revised edition of The Great Ceviche Book, award-winning chef Douglas Rodriguez reminds us why he is the foremost Latin chef in America. You’ll find straightforward instructions and confidence-building advice to walk you through all the ceviche fundamentals: its basic formula of six ingredients, the four safety commandments, helpful kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. Rodriguez’s passionate take on the subject offers more than forty diverse ceviche recipes, from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences such as Gingered Toro Tuna with Soy and Sesame. Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen. Rodriguez’s streamlined preparations allow home cooks to focus on the virtues of freshness and pure flavors. The Great Ceviche Book is the definitive, authentic guide to this vibrant cuisine. |
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By Leticia Moreinos Schwartz
Kyle Books
Hardcover (176 pages)
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Chef Leticia, a native of Brazil who now lives in the United States, brings a unique perspective on Brazilian cuisine. She cooks up authentic recipes as well as reinvented dishes that blend together her international flair for cooking. The Brazilian Kitchen is a groundbreaking collection of easy-to-make, easy-to-love recipes. With simple techniques and well-explained directions, dishes like Salmon no Risotto de Caipirinha (Salmon over a Caipirinha Risotto) and Bolinho Quente de Doce de Leite com Sorbet de Coalhada (Molten Dulce de Leche Cake with a Sour Cream Sorbet) will simply become part of your everyday cooking repertoire and bring a welcome Copocabana-born breeze into every home kitchen. With its beautiful beaches, festive carnival, sensual dances, champion soccer teams, and now the Olympics, Brazil is one of the world's hot spots and popular travel destinations. One thing that cannot be overlooked is the country's magnificent food. |
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By Maria Baez Kijac
Harvard Common Press
Paperback (480 pages)
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This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines. |
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By Joseluis Flores
Rizzoli
Released: 2010-05-04
Hardcover (266 pages)
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The exciting new mode in desserts can be found in this cookbook featuring the flavors of the Latino world.
While savory Latin-American cuisine is well known, the sweeter side of this vibrant culinary culture has been overlooked. The countries of Central and South America combined Spanish techniques with native ingredients into an entirely distinct dessert tradition. This will be the first cookbook devoted to Latin-American sweets, uncovering a whole new world of exotic flavors. The desserts presented range from baked cakes to ice cream to chocolate, with step-by-step recipes for both traditional favorites, such as flans, churros with chocolate, and tres leches cake, as well as original creations from Chef Joseluis Flores’s restaurants. |
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By Ingrid Hoffmann
Vintage
Released: 2008-11-11
Hardcover (256 pages)
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La estrella culinaria del Food Network y Galavision/Univision nos presenta un fresco y vibrante libro de cocina repleto de recetas rápidas y sencillas con un aire latino. Con sabores atrevidos e intensos, Ingrid lleva su moderna e ingeniosa versión de la cocina clásica a la cocina diaria del hogar, y hace de cada comida una fiesta.
La combinación de recetas clásicas con modernos platos latinos y americanos, y de ingredientes conocidos con sabores frescos, pondrán a bailar tu paladar, y harán que tú, tu familia y tus amigos ¡vivan la vida deliciosa al instante!
Dale sabor a tu mesa con platos coloridos y fáciles de preparar como:
• Lasaña latina
• Salmón caribeño con salsa de mango, vegetales, y salsa barbacoa de guayaba
• Gazpacho tropical de piña
• Ceviche con coco fácil y ligero
• Ensalada de quinoa dorada
Delicioso, con 125 suculentas recetas, vistosas fotos, una útil guía de compras, un glosario y “consejitos deliciosos” que te ahorrarán tiempo y dinero, te dará la inspiración para preparar alegres platos latinos cada comida. |
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