Classic Nicoise salad recipe – tuna fish, potatoes, green beans, hard-boiled eggs, tomatoes, olives and capers – with a Latin twist by adding avocado slices, lime marinated onions and a spicy serrano cilantro vinaigrette.
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Archive for South America
25
April
2012
Llapingachos de mote are hominy patties stuffed with pork or cheese, cooked on a hot griddle, and served garnish with peanut sauce, pickled red onions and aji criollo hot sauce. A great way to use pork fritada or pork carnitas leftovers.
1
April
2012
Guide to Easter celebrations and recipes for traditional Semana Santa or Easter dishes in Ecuador, including fanesca.
27
March
2012
Caldo de patas de res or cow feet soup is a traditional Latin American comfort soup made with cow feet, yuca, mote or hominy, cilantro, parsley, onions, garlic, achiote, cumin, peanuts, milk, oregano.
11
March
2012
Canelazo is warm spiced cinnamon cocktail made with cinnamon, water, sugar and aguardiente. Naranjillazo is a version of canelazo made with naranjilla fruit juice.
7
March
2012
Miel de panela or miel de caña is a sweet syrup made from panela or piloncillo. It is used as a sweetener for drinks and also in a variety of Latin American desserts.
3
March
2012
Panela, also known as piloncillo, raspadura, chancaca, is unprocessed brown sugar that is made by boiling sugarcane juice into a thick syrup and then cooling it down.
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