Latin American cuisine is a fusion of flavors, textures, and traditions that will leave your taste buds dancing. From the Caribbean to Central America, South America, and everywhere in between, each country has its own unique culinary identity shaped by indigenous, European, African, and Asian influences. In this article, we’ll take you on a gastronomic journey across 19 authentic Latin American foods that are sure to tantalize your taste buds.
Whether you’re a foodie looking to spice up your cooking repertoire or simply curious about the diverse flavors of this vibrant region, these recipes will transport you to the streets of Buenos Aires, the beaches of Rio de Janeiro, and the markets of Mexico City. So sit back, relax, and get ready to indulge in a culinary adventure that will leave you wanting more.
Beef Empanadas with Chimichurri Sauce
A classic Argentinean dish gets a delicious twist with tender beef empanadas wrapped in flaky pastry and served with a tangy, herby chimichurri sauce.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Chimichurri sauce ingredients below
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion, garlic, paprika, salt, and pepper to the skillet; cook until the onion is translucent.
4. Roll out the empanada dough to about 1/8 inch thickness.
5. Spoon a tablespoon of the beef mixture onto one half of the dough, leaving a 1/2 inch border around the filling.
6. Fold the other half of the dough over the filling and press edges together with a fork.
7. Brush tops with egg wash (beaten egg mixed with water) and bake for 20-25 minutes or until golden brown.
8. Meanwhile, mix chimichurri sauce ingredients in a bowl; refrigerate until ready to serve.
Cooking Time: 30-40 minutes
Peruvian Ceviche with Sweet Potato
This vibrant ceviche combines the classic Peruvian dish with the sweetness of sweet potato, creating a unique and flavorful treat. Perfect for a light lunch or as an appetizer.
Ingredients:
– 1 pound fresh white fish (such as halibut or sea bass), cut into small pieces
– 2 large sweet potatoes, peeled and diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions:
1. In a large bowl, combine the fish pieces, sweet potato, lime juice, onion, and garlic.
2. Stir gently to combine, making sure the fish is coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, stir in the chopped cilantro.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: None! This dish is best served raw.
Colombian Arepas with Cheese
Arepas are a staple in Colombian cuisine, and when filled with melted cheese, they become an unbeatable treat. This recipe is a classic take on this popular snack.
Ingredients:
– 2 cups of pre-cooked cornmeal dough (arepa mix or make your own from scratch)
– 1/4 cup of grated queso fresco or mozzarella cheese
– 1 tablespoon of vegetable oil
– Salt to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Divide the arepa dough into 4-6 equal pieces, depending on desired thickness.
3. Shape each piece into a ball and then flatten slightly into a disk shape.
4. Cook the arepas for about 4 minutes on each side, until they’re lightly browned and crispy.
5. Place a spoonful of grated cheese onto one half of each arepa.
6. Fold the other half over to form a half-moon shape, pressing gently to seal.
7. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Brazilian Feijoada Stew
Brazilian Feijoada Stew: A hearty and flavorful dish that brings together beans, meats, and spices to create a rich and satisfying stew.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 pounds beef brisket or shank, cut into 2-inch pieces
– 1 pound smoked sausage (linguica), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and black pepper, to taste
– 2 cups beef broth
– 2 tablespoons red wine vinegar
Instructions:
1. In a large pot or Dutch oven, combine the soaked black beans, beef brisket or shank, smoked sausage, onion, garlic, cilantro, cumin, oregano, salt, and pepper.
2. Pour in the beef broth and red wine vinegar. Bring to a boil, then reduce heat to low and simmer for 1 hour.
3. Remove the pot from heat and let it sit for 30 minutes. This allows the flavors to meld together.
4. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 2 hours
Argentinian Asado Grilled Ribs
Experience the bold flavors of Argentina with this mouthwatering grilled ribs recipe, inspired by the classic asado cooking style.
Ingredients:
– 2 pounds beef short ribs
– 1/4 cup Chimichurri sauce (see below for recipe)
– 2 tablespoons olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– Salt and pepper, to taste
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together Chimichurri sauce ingredients.
3. Add short ribs to the bowl and toss to coat with sauce.
4. Brush grill grates with olive oil.
5. Grill short ribs for 5-6 minutes per side, or until cooked through.
6. During last minute of cooking, add sliced onion and minced garlic to grill; cook until caramelized.
Cooking Time: 12-15 minutes
Chilean Pastel de Choclo
Pastel de Choclo is a traditional Chilean dish that combines sweet corn, meat, and spices in a hearty casserole. This recipe serves 6-8 people.
Ingredients:
– 1 cup cooked corn kernels
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the tomato sauce, paprika, salt, and pepper. Bring the mixture to a simmer and let cook for 5 minutes.
5. In a large mixing bowl, combine the cooked corn kernels, beef mixture, and grated cheddar cheese. Mix well.
6. Transfer the mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until the casserole is hot and bubbly.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Mexican Mole Poblano
This iconic sauce originates from the city of Puebla, where it’s a staple at special occasions. With its deep, chocolatey flavor and aromatic spices, it’s no wonder why this mole is cherished by Mexicans and food enthusiasts worldwide.
Ingredients:
– 2 ancho chilies, stemmed and seeded
– 1 mulato chili, stemmed and seeded
– 2 pasilla chilies, stemmed and seeded
– 1/2 cup almonds
– 1/4 cup raisins
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
Instructions:
1. Roast the chilies in a dry skillet over medium heat, turning frequently, until fragrant.
2. Blend roasted chilies, almonds, raisins, chocolate chips, cinnamon, cumin, coriander, and salt into a smooth paste.
3. Heat oil in a saucepan over medium heat. Add garlic and onion; cook until softened.
4. Stir in the chili-paste mixture and cook for 5 minutes or until heated through.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Venezuelan Hallacas
Hallacas are traditional Venezuelan dishes made from plantains stuffed with meat and spices, wrapped in avocado leaves, and boiled or steamed. This recipe is a simplified version of the classic dish.
Ingredients:
– 3-4 ripe plantains
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Avocado leaves for wrapping (optional)
Instructions:
1. Peel the plantains and cut them in half lengthwise.
2. In a pan, cook the ground beef until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper to the pan and cook until the onion is translucent.
4. Stuff each plantain half with the meat mixture, leaving a 1-inch border around the edges.
5. Wrap each plantain half in an avocado leaf (if using) or plastic wrap.
6. Boil or steam the hallacas for 20-25 minutes, or until the plantains are tender.
Cooking Time: 20-25 minutes
Cuban Ropa Vieja
This classic Cuban dish is a staple of comfort food, made with tender shredded beef cooked in a rich and tangy tomato-based sauce. Serve it over rice or with crusty bread for a satisfying meal.
Ingredients:
– 2 pounds flank steak
– 1/4 cup olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup tomato paste
– 1 tablespoon cumin
– 1 teaspoon oregano
– Salt and pepper to taste
– 2 tablespoons red wine vinegar (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the flank steak with salt, pepper, and cumin.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef until browned, about 2-3 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium-low. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Stir in tomato paste, beef broth, and oregano. Bring mixture to a simmer.
6. Return the beef to the pot, cover, and transfer to the preheated oven. Braise for 2-3 hours or until tender.
7. Remove from oven and let cool slightly. Shred beef with two forks. Strain sauce and discard excess fat. Add vinegar (if using).
8. Serve shredded beef in tomato sauce over rice, with crusty bread, or as a filling for sandwiches.
Cooking Time: 2-3 hours
Ecuadorian Locro de Papa
Locro de Papa is a hearty and comforting Ecuadorian dish made with potatoes, corn, and milk. This creamy stew is a staple in many Ecuadorian households and is often served with rice or tortillas.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup of fresh corn kernels
– 2 cups of whole milk
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the diced potatoes and cook until they are slightly tender, about 5 minutes.
3. Add the corn kernels and stir to combine.
4. Pour in the milk and add salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 10-12 minutes or until the potatoes are fully cooked.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-22 minutes
Puerto Rican Mofongo
Mofongo is a traditional Puerto Rican dish made from mashed green plantains and filled with savory ingredients like pork cracklings, garlic, and olive oil. This recipe is a classic version that showcases the flavors of this beloved Caribbean cuisine.
Ingredients:
– 3-4 ripe green plantains
– 1/4 cup pork cracklings (chicharrón)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Peel the plantains and cut them into 1-inch pieces.
2. In a large mortar and pestle, mash the plantain pieces until they form a smooth paste.
3. Add the pork cracklings, garlic, and olive oil to the mashed plantains. Mix well.
4. Season with salt to taste.
5. Shape the mofongo into small cylinders or balls. Serve immediately.
Cooking Time: None required! This dish is best served fresh and warm.
Dominican Sancocho
Dominican Sancocho Recipe
Summary:
Sancocho is a hearty Dominican stew that brings together the country’s rich cultural heritage and culinary traditions. This recipe is a classic, comforting blend of tender meats, vegetables, and spices.
Ingredients:
– 1 pound beef brisket or beef shank
– 1 pound pork shoulder or pork ribs
– 2 medium-sized potatoes, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large celery stalk, chopped
– 4 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper to taste
– 2 cups beef broth
– 2 cups water
Instructions:
1. In a large pot or Dutch oven, brown the beef and pork on all sides over medium-high heat.
2. Add the potatoes, sweet potatoes, carrot, celery, garlic, cumin, coriander, salt, and pepper. Stir to combine.
3. Pour in the beef broth and water. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours or until the meat is tender.
4. Serve hot with rice, beans, or crusty bread.
Cooking Time: 1 hour 30 minutes – 2 hours
Bolivian Salteñas
Salteñas are a traditional Bolivian savory pastry that’s perfect for breakfast, lunch, or as a snack. This recipe makes 6-8 pastries.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup lard or vegetable shortening
– 1/4 cup cold water
– Filling ingredients (see below)
– Egg, beaten (for egg wash)
Filling:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt.
3. Add lard or shortening and mix until crumbly.
4. Gradually add water and knead dough for 5-7 minutes until smooth.
5. Divide dough into 6-8 equal pieces.
6. Roll out each piece into a thin circle.
7. Place 1-2 tablespoons of filling in the center of each circle.
8. Fold pastry over filling, forming a half-moon shape, and press edges together to seal.
9. Brush tops with beaten egg for glaze.
10. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Paraguayan Chipa Bread
Chipa bread is a traditional Paraguayan bread that is soft, fluffy, and slightly sweet. This recipe makes a delicious and authentic chipa bread that’s perfect for snacking or serving with your favorite meals.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 cup warm milk (105°F to 115°F)
– 1 large egg, beaten
– 3 tablespoons vegetable oil
– Water, as needed
Instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add the warm milk, beating with an electric mixer until a shaggy dough forms.
3. Beat in the egg and mix until smooth.
4. Add the vegetable oil and continue to beat until the dough is fully incorporated.
5. Knead the dough for 5 minutes, adding water as needed to achieve a soft, pliable consistency.
6. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat oven to 375°F (190°C). Punch down the dough and shape into desired form. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Uruguayan Chivito Sandwich
The Uruguayan Chivito is a beloved sandwich that originated in Uruguay and has gained popularity worldwide. This mouthwatering creation features tender grilled meats, crispy bacon, melted cheese, and fresh veggies, all piled high between a crusty bun.
Ingredients:
– 1 pound thinly sliced beef (such as ribeye or sirloin)
– 4 slices of prosciutto-style ham
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 4 slices of crispy bacon
– 2 cups shredded mozzarella cheese
– 1 cup mixed greens
– 1/2 cup sliced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1 tablespoon Dijon mustard
– 1 crusty baguette
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill beef for 3-4 minutes per side, or until cooked through.
3. Meanwhile, cook bacon in a pan until crispy.
4. Assemble sandwich by spreading mustard on the bottom bun, then adding grilled beef, ham, cheese, mixed greens, bell pepper, and cilantro.
5. Top with top bun and serve immediately.
Cooking Time: 15-20 minutes
Guatemalan Pepián Stew
Pepián stew is a traditional Guatemalan dish that warms the soul with its rich, complex flavors and tender meat. This comforting recipe is perfect for a cold evening or special occasion.
Ingredients:
– 1 pound beef brisket or shank, cut into large pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup roasted turkey or chicken broth
– 1/4 cup masa harina (corn flour)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lard or vegetable oil
– Salt and black pepper to taste
– 2 potatoes, peeled and cubed
– 2 ripe plantains, sliced
Instructions:
1. In a large pot, heat the lard over medium-high heat. Add the onions and cook until browned, about 5 minutes.
2. Add the garlic, beef, broth, masa harina, and cilantro. Bring to a boil, then reduce heat and simmer for 1 hour.
3. Add the potatoes and plantains. Continue simmering for an additional 30 minutes or until the meat is tender.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 1 hour 30 minutes
Honduran Baleadas
Baleadas are a beloved breakfast or snack staple in Honduras, typically consisting of a crispy flour tortilla filled with creamy refried beans, melted cheese, and a sprinkle of onion. Here’s a simple recipe to make this delicious treat at home.
Ingredients:
– 4-6 corn or flour tortillas
– 1 cup refried beans (store-bought or homemade)
– 2 cups shredded cheese (Monterey Jack or Cheddar work well)
– 1/4 cup chopped onion
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Brush both sides of the tortilla with a small amount of vegetable oil.
3. Cook the tortilla for about 30 seconds on each side, until it’s crispy and slightly puffed.
4. Spread a tablespoon or two of refried beans onto half of the tortilla.
5. Top the beans with shredded cheese and chopped onion.
6. Fold the tortilla in half to enclose the filling.
7. Cook for an additional 30 seconds to melt the cheese and warm the filling.
8. Serve hot and enjoy!
Cooking Time: 10-15 minutes
Nicaraguan Gallo Pinto
Gallo pinto, a staple in Nicaraguan cuisine, is a flavorful and filling breakfast dish made with cooked rice and beans, onions, garlic, and spices. This hearty recipe is a must-try for anyone looking to explore the flavors of Central America.
Ingredients:
– 1 cup uncooked white rice
– 1 cup uncooked black beans, rinsed and drained
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin powder
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Rinse the rice and cook according to package instructions.
2. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic; sauté until softened, about 3-4 minutes.
3. Add the cooked beans, cumin powder, salt, and pepper to the skillet. Stir well to combine.
4. Once the rice is cooked, fluff it with a fork and add it to the skillet. Stir until the rice and bean mixture are well combined.
5. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together.
Cooking Time: 20-25 minutes
Salvadoran Pupusas with Curtido
Pupusas are a staple of Salvadoran cuisine – these thick, handmade corn tortillas stuffed with cheese or beans are the perfect comfort food. Serve them with a tangy and crunchy curtido slaw for a flavorful and authentic experience.
Ingredients:
– 2 cups Maseca corn flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup warm water
– Filling of your choice (e.g., cheese, beans, or chorizo)
– Curtido ingredients:
+ 1 red cabbage, shredded
+ 1 carrot, peeled and grated
+ 1 small onion, thinly sliced
+ 2 tablespoons apple cider vinegar
+ 1 tablespoon sugar
+ Salt to taste
Instructions:
1. In a large bowl, mix together corn flour, baking powder, and salt.
2. Gradually add warm water to form a thick dough. Knead for 5 minutes.
3. Divide dough into small balls and flatten each ball into a disk shape.
4. Place your chosen filling in the center of each disk and fold to form a half-moon shape.
5. Cook pupusas on a griddle or frying pan over medium heat for 2-3 minutes per side, until crispy and slightly charred.
6. Meanwhile, combine curtido ingredients in a bowl and let it sit at room temperature for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes
Summary
Get ready to tantalize your taste buds with these 19 authentic Latin American recipes! From savory stews to grilled meats, crispy empanadas to creamy sauces, this collection has something for everyone. Try Peruvian Ceviche with Sweet Potato, Brazilian Feijoada Stew, or Colombian Arepas with Cheese. Explore the rich flavors of Mexico’s Mole Poblano, Argentina’s Asado Grilled Ribs, and Chile’s Pastel de Choclo. With a diverse range of dishes from Cuba to Uruguay, Guatemala to Nicaragua, there’s no shortage of culinary delights to discover. Bon appétit!
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