As we prepare for the year ahead, we're taking stock of the past year and all the delicious dishes we made (and shared with good friends and family). It looks like this year, you were all about the classics, going for arroz con gandules, pabellon criollo, and more. So here they are, your favorites, presented again. Make them all and enjoy. Happy holidays dear friends.
The Lollipop Passion Goblet is a favorite amongst the younger guests at Las Vegas’ Sugar Factory. One look at the drink and it’s easy to see why: it’s a fun and colorful bev made with coconut, pineapple, and melon juices and sweet and sour mix that creates a fun tropical sensation. Garnished with large whirly lollipops, candy necklaces, and served over dry ice, it's a whimsical reminder that the cold weather will pass.
In Argentina, the street food of choice is the Choripan, a bread roll filled with a split grilled sausage and slathered in the nation’s salsa of choice, a tangy parsley and garlic laced chimichurri. If you're feeling a little bit daring, go rogue, and add a slice of mozzarella for a gooey, melted sandwich.
A tasty side dish that can be used as a delicious appetizer on its own or as a sandwich filling, Berenjena en Escabeche is a classic dish from Argentina that combines eggplant, crushed red pepper flakes, and olive oil making a plate that goes well with meats, cheeses, and Argentine wine.
Delicately crispy outside, corn flavored and creamy inside, arepas are the “go to” sandwich bread in Colombia and Venezuela. Hot off the griddle, and stuffed with your favorite filling, like this tasty chicken version, arepas are easy to make and a delicious treat. Top this one with cotija cheese or queso fresco or omit the chicken all together and go for a mild cheddar for a comfort meal!
Many home cooks are intimidated by the idea of making their own flour tortillas. Getting the masa to the right consistency, and rolling out a perfectly round tortilla can be tedious, and takes practice. Don’t give up! Use a rolling pin that is the diameter of a broom handle, thin and straight. Also, make sure you press a divot into the center of each dough patty before you roll it out. This patty is known as a textal in Northern Mexico. The thin center and thicker edges of the textal will help you roll out a more round tortilla.
Bump up the flavor on roasts and grilled meats with this tropical mojo-inspired marinade. Made with sweet navel oranges, salty and dark soy sauce, garlic, oregano, cumin, and Mexican beer, you'll want to make this in gallons and stock pile it for use in the new year.
Sancocho is a hearty, classic soup made with plenty of veggies (think corn, yuca, plantains, and potatoes) and your favorite proteins, all simmered in an herby broth peppered with cilantro, achiote, onion, and bell peppers. It's comfort in a bowl and will make anyone feel loved.
Sofrito is the base of … everything. A dollop starts of the habichuelas, gets the arroz con pollo going, it’s even the base of tomato sauces with sabor. And though we usually buy a jar from our grocery store (thanks Goya!), sofrito is easy to mix. It’s a handful of easy to find ingredients blitzed in a food processor. Jar it (or freeze it in ice cube trays) and it’s ready for you every time. Bonus: you get to customize it to fit your exact tastes.
Cafe El Presidente serves a Spiked Horchata that’s fresh, simple, and traditional. Along with their aguas frescas, their horchata is made fresh daily. Used in this unique cocktail, it transports imbibers to summer in Mexico. Made with horchata, rum, and Spanish sherry, it’s simple, subtly sweet, and delicious.
This snack puts a sweet twist on a classic recipe by trading out the usually savory filling for sweet-tart cinnamon apples. Wrapped in a flaky, buttery crust, empanadas de manzana are the perfect after-school snack or post-dinner dessert. And with a slice of cheddar cheese, they're a nod to the ultra American slice of pie!
The galinhada (chicken and rice cooked together) or arroz con pollo comes from the Rio de Janeiro neighborhood of Santa Teresa, where the divine Cristo is located. Here, as part of the American Diabetes Challenge, Brazilian chef Leticia Moreinos Schwartz has re-made the recipe into a diabetes-friendly, easy-to-prepare-at-home version.
This is a classic South America sauce and marinade. Made with fresh herbs, garlic, olive oil, and plenty of seasoning, chimichurri is a multitasker. Use it on various cuts of meat, such as flank steak or London broil, or as a dipping sauce to accompany them once they're grilled.