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    RecipesManiac.com   >   National + Regional Cookbooks   >   Latin American

       
     

    How to Cook dishes from Latin America


    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.

      Empanadas

    • 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.

      Enchiladas with rice and beans

    • 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").
    Or you can select from one of the more specialist recipe subcategories:

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    Latin American Cookbooks

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    Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

    By Francis Mallmann

    Francis Mallmann
    Hardcover (320 pages)

    Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere
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    • Mallmann on Fire
    Product Description:

    Featured on the Netflix documentary series Chef’s Table

    “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

    Peru: The Cookbook

    By Gastón Acurio

    Acurio Gaston
    Hardcover (400 pages)

    Peru: The Cookbook
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    • Peru The Cookbook
    Product Description:

    The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio.

    One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.

    Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.

    The Cuban Table: A Celebration of Food, Flavors, and History

    By Ana Sofia Pelaez

    imusti
    Released: 2014-10-28
    Hardcover (336 pages)

    The Cuban Table: A Celebration of Food, Flavors, and History
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    • St Martin s Press
    Product Description:

    ~Nominated for a James Beard Award in the international cookbook category!~

    The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.

    Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.

    Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

    Puerto Rican Cookery

    By Carmen Aboy Valldejuli

    Carmen Aboy Valldejull
    Released: 1983-03-31
    Hardcover (408 pages)

    Puerto Rican Cookery
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    • Puerto Rican Cookery
    Product Description:

    Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well."

    The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru

    By Jose Garces

    Brand: Lake Isle Press
    Hardcover (384 pages)

    The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru
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    Spanning cultures and continents, The Latin Road Home is a look back at the many food traditions that have shaped Garces' culinary life.

    Beginning in Ecuador, ancestral home to his family and the foods nearest to his heart, Garces celebrates the traditional recipes of his childhood. The book makes its way through Spain, Cuba, Mexico, and Peru―extraordinary cuisines Garces has come to know, love, and master. He shares not only recipes, but colorful memories of local cultures and insights into their unique ingredients and techniques. The cookbook features over 100 recipes tailored to the home cook, accompanied by over 100 food and travel photographs that truly immerse the reader.

    Each chapter features a different country with menus highlighting Garces' takes on both mainstays of home cooking and popular street foods. The book is full of recipes for bright salads and ceviches, comforting stews, hearty beans, and tender braised meats. When a celebratory feast is in order, Jose's party menus are full of hors d'oeuvres, cocktails, and impressive fare for a kind of night where cooking becomes a part of the festivities.

    Recipes are titled in both English and Spanish and stay true to their roots. Soulful, vibrant Latin dishes such as these will surely become the home-cooked staples of readers' kitchens: Green Plantain Empanadas with Braised Chicken, Grilled Spring Onions with Almond Sauce, Fried Stuffed Chiles, Braised Beef Stew with Red Beans, Pan-Roasted Shrimp with Tequila, and Salt-Baked Fish with Ginger Oil. From the gastronomic powerhouse that is Spain to the seafood-rich shores of fiery Peru, Garces showcases the heart of Latin cooking with dishes that are at once sophisticated and elemental.

    Gran Cocina Latina: The Food of Latin America

    By Maricel E. Presilla

    W.W. Norton & Co
    Hardcover (912 pages)

    Gran Cocina Latina: The Food of Latin America
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    • W W Norton Company
    Product Description:

    The 2013 James Beard Foundation Cookbook of the Year

    How to cook everything Latin American.

    Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes. Two-color; 32 pages of color photographs; 75 line drawings

    Seven Fires: Grilling the Argentine Way

    By Francis Mallmann^Peter Kaminsky

    Artisan
    Hardcover (278 pages)

    Seven Fires: Grilling the Argentine Way
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    • Seven Fires Grilling the Argentine Way
    Product Description:
    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.

    Latin American Paleo Cooking: Over 80 Traditional Recipes Made Grain and Gluten Free

    By Amanda Torres

    Torres Amanda
    Released: 2017-08-22
    Paperback (192 pages)

    Latin American Paleo Cooking: Over 80 Traditional Recipes Made Grain and Gluten Free
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    • Latin American Paleo Cooking Over 80 Traditional Recipes Made Grain and Gluten Free
    Product Description:

    Paleo Recipes as Bold and Flavorful as They are Healthy

    Amanda Torres, founder of The Curious Coconut, tells a story of heritage and tradition with her recipes. In collaboration with her Puerto Rican mother-in-law, Milagros, she provides authentic recipes from Puerto Rico, Cuba, Colombia and Venezuela, among others. Discover a new, adventurous side to Paleo with recipes like Ropa Vieja (Shredded Beef in Tomato Sauce), Empanadas al Horno (Baked Meat Turnovers) and Pollo a la Brasa (Marinated Roasted Chicken).

    This is Paleo as you’ve never experienced before, embracing traditional Latin American comfort foods and also making them completely gluten-, dairy- and re ned-sugar-free. Latin American Paleo Cooking introduces layers of flavor, and with over 80 recipes, you’ll always have something new to try.

    Ketogenic Instant Pot Cookbook: The Ultimate Ketogenic Instant Pot Cookbook – Lose Weight Faster Than Ever With Ketogenic Instant Pot Recipes (Ketogenic Diet)

    By Daisy Cameron

    CreateSpace Independent Publishing Platform
    Paperback (178 pages)

    Ketogenic Instant Pot Cookbook: The Ultimate Ketogenic Instant Pot Cookbook – Lose Weight Faster Than Ever With Ketogenic Instant Pot Recipes (Ketogenic Diet)
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    Product Description:

    Are you tired of struggling with weight issues?

    Have you tried and failed at every diet you ever started? Do you want to be able to lose weight fast? The Ketogenic Instant Pot Cookbook is the book which can help you to achieve the body you’ve always wanted, with simple recipes which are tasty and nutritious and which will help you shed those excess pounds.

    Inside, you will find plenty of relevant information about the ketogenic diet, how it works, what it can do for you and the general health benefits, as well as dozens of delicious recipes, including:

    • Bacon and egg omelette /li>
    • Asparagus soup
    • Chinese spice pork ribs
    • Easy fish skewers with veggies
    • Keto mac and cheese
    • Creamed spinach
    • And many, many more…
    • Losing weight has never been easier. And now you can do it while saving lots of time in the kitchen and not skimping on taste either. Get your own copy of the Ketogenic Instant Pot Cookbook now. It will revolutionise the way you cook and help you lose the weight you’ve never wanted at the same time!

    Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing

    By Luz Calvo

    Catriona Rueda Esquibel Luz Mar a Calvo
    Paperback (256 pages)

    Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing
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    • Decolonize Your Diet Plant Based Mexican American Recipes for Health and Healing
    Product Description:
    International Latino Book Award winner, Best Cookbook

    More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinxs in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment.
    This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet.
    Full-color throughout.
    Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.

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