I love this versatile cilantro rice recipe. It has the kick of pepper and the tang of lime. It can be served with many different dishes, but is especially great with Indian and Mexican food.Tags: central and south american, indian, rice,
Books Published in ‘ central and south american ’
This mole, which is a spicy chocolate sauce, is a recipe from “Like Water for Chocolate” by Laura Esquivel. The original recipe calls for feeding walnuts to a turkey 15 days before it is to be killed and waiting 2 days after you kill the turkey before you make the dish. An alternative (highly recommended) is to purchase the turkey at your local grocery store. I rearranged the ingredients a bit to make it easier to follow and had to guess on some of the amounts. Some of the ingredients were not mentioned in the recipe (ie peanuts) so I added these where it seemed most appropriate. Overall, a very tasty dish!Tags: central and south american, chicken-turkey,
This cake takes a whopping 23 eggs (if I interpreted the recipe correctly). The flavors of the cake are really good, but the cake itself was fairly dry. It reminded of a Mexican pastry called pan dulce, so perhaps it was supposed to taste that way. If you are going to make 3 layers, you will need 3 cake pans. I only had two and by the time I put the third cake in the oven, the batter had deflated and the cake was much denser and easily crumbled (it is the middle layer in the pictures below). The recipe in the book does say to bake it in one pan and then slice it into layers so you could try it this way.
After 3 tries, I was not able to get the fondant recipe to work so I iced the whole cake with the meringue icing. I initially put too much water so that it never thickened, but when I decreased the water it burned quickly. After going to the store a second time to buy more sugar I decided to call it quits. If anybody has any cooking tips for making fondant with just sugar and water, let me know. Also, I could not find apricot paste at the grocery store, so I used apricot preserves.
Start this wonderful fiesta flan very early in the day, or even the day before serving, so the flan has plenty of time to cool and settle, and the flavors time to meld.Tags: central and south american, cinco de mayo, creamy desserts,
A delicious hot and spicy salsa recipe that my son’s good friend shared with me.Tags: central and south american, cinco de mayo, southwestern,
These tortillas are thicker and puffier than the store-bought tortillas. If you’ve never tried a thick and chewy flour tortilla, well, you’ve been missing out.Tags: central and south american, cinco de mayo, plain and savory, southwestern,
Bunuelos are Latin flat breads, fried crisp and sprinkled with sugar and cinnamon. Bunuelos are very addictive!Tags: central and south american, cinco de mayo, new years, southwestern, sweet breads,
Mexican food is my family’s favorite and Granny’s Carne Guisada Recipe is at the top of that list! I call this recipe Granny’s Carne Guisada because that’s who sweetly shared her loved-by-many recipe.Tags: beef, central and south american, cinco de mayo, southwestern,
The refreshing and tasty Exotic Fruit Salad is popular in Central Africa. It is a blend of fruits, peanuts, and fresh mint, with an interesting addition of avocado. It is topped off with a tangy, lightly sweet dressing. This fruit salad can be transformed into a Brazilian Fruit Salad by omitting the dressing and drizzling sweetened condensed milk over the fruit.Tags: african, central and south american, fresh fruit,
Rice fritters are a popular Brazilian street food. They are crunchy on the outside and soft on the inside. They also taste great, are easy to prepare, and can be served with just about anything.Tags: central and south american, rice,