The moment has arrived: World Cup is here! And with it, it brings early mornings or late nights spent huddled around the tv screen, trash talking friends, and yelling out advice and encouragement for our favorite teams.
In the spirit of competition, we're having our own World Cup showdown (with recipes, of course), because a winning spirit is all about hunger. We've chosen one recipe to represent each of the countries battling out on the soccer field: Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Honduras, Mexico, and Uruguay. From milanesas to tacos, from chivitos to completos we're moving the contest into the kitchen.
This caipirinha, a classic Brazilian cocktail, is unbelievably easy to make and calls for ingredients you probably have in your pantry already. And no World Cup party is complete without it. Plus, this recipe tastes best when made with acidic fruits like mango, kiwi, strawberries, oranges, and pineapples, so you don't need to spend a fortune on limes to get that bite you look for in your cocktails.
Milanesas are an Argentine classic and the best version or recipe can be as hotly debated as a soccer match. Usually served as a veal cutlet lightly breaded and fried, this recipe takes it one step further. A thin coating of tomato sauce over the crispy crust, melty cheese, and a sprinkling of oregano lends an Italian flavor to the dish for a tasty twist.
Ajiaco is a traditional Colombian soup that's packed with nutritious ingredients. Rich in flavor, it's made with chicken, white onion, corn husks, and potatoes. A melting pot, in the most literal sense, it also takes care of itself. Leave a pot on the stove and you're free to celebrate.
What better dish to represent Mexico than the so-popular taco? For this recipe, shredded brisket is served on warm tortillas and finished with your favorite toppings. Best of all, the brisket is cooked in a slow cooker, which means you're free to enjoy yourself while dinner cooks itself.
Celebrate Ecuador with a traditional and delicious stewed goat. The key to the tender meat in this stew is an overnight marinade in beer (just use whatever you'll be drinking). Then the goat meat is slowly simmered with fresh tomato, onion, bell pepper, and garlic and brightened with a bit of spice from aji Peruano and citrusy naranjilla.