Summer is on the wane, but before we say goodbye to days in the park, afternoons by the beach, and humid nights under a full moon, there's still time for one more backyard bbq. Labor Day is the perfect time to fire up the grill (or use one of our favorite indoor grills) and fill your table with flavorful Latin side dishes that complement the smokey char of burgers and dogs.
But don't even think about serving boring chips and staid potato salad. Here, new Latin dishes that make perfect additions to any BBQ - from delicious elotes to veggie packed pasta salads and everything in between. Happy Labor Day!
Wonderful on its own, boiled or steamed, with butter, fresh herbs, and salt, you can always keep your market haul simple. On the other hand, elotes - grilled corn covered in crema or mayonnaise and crumbly cheese then sprinkled with hot chili and a squirt of lime - make a good case for complicating it.
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.
Upgrade your drab salad and whip up a Simple Pea Shoot Salad. Pea shoots are slightly sweet and crunchy, providing the perfect contrast to crispy chorizo. Thin sliced cucumber, quartered tomatoes and a simple olive oil and balsamic dressing makes this salad simply irresistible.
Try this fast and healthy salad at your next cookout. Plump black beans are tossed with sweet summer corn, crunchy red pepper, and tangy onion then seasoned with lime juice and hot sauce.
- 14 ounces can of black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 small red pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin, half a palm full
- 2 teaspoons hot sauce
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil
- salt and pepper to taste