• Share

Eileen Smith

Berenjena en Escabeche (Marinated Eggplant)
Berenjena en Escabeche

Berenjena en escabeche could be translated as marinated eggplant. But it is so much more. Think of this as something you’d buy in a salumeria, an old shop with canisters of dried goods, and the smell of curing ham, and and other old world southern European kitchen memories. But you also easily make it at home, with minimal fuss and ingredients you probably already have on hand.


Read more
Berenjena en Escabeche (Marinated Eggplant)
Berenjena en Escabeche (Marinated Eggplant)
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.


Read more
A Taste of Memory at Ñam 2014 in Santiago, Chile
A Taste of Memory at Ñam 2014 in Santiago, Chile

From the 3rd to the 6th of April Ñam, the four day Latin American food festival, held in Santiago Chile’s Lastarria neighborhood, filled the amphitheater and plazas with foodies, wine-lovers, chefs-in-training and the general public, looking for a tasty bite to eat. Presenters included Alex Atala,Gastón


Read more
Pan de Coco
Pan de Coco

You might not be planning on buying anything, might not think you need an afternoon snack. But I can almost guarantee that if you’re taking a walk on Little Corn Island in Nicaragua, as you walk over to the baseball field from the main pier, and you get to a chain link fence with a cardboard sign that says pan de coco, and you smell that it’s just coming out of the oven, you’re going to end up with a loaf, regardless.


Read more
Pan de Coco (Coconut Bread)
Pan de Coco (Coconut Bread)

A slightly sweet, coconut-enriched yeasted bread from the Caribbean, Pan de Coco is perfect for breakfast or a snack, and can also be served with a Caribbean-themed meal of beans, rice, plantains, and fresh fish.


Read more
Budín de Zapallo Italiano
Budín de Zapallo Italiano

Budín de zapallo was the first vegetarian Chilean main dish I came across when I first moved here. In Chile, most grandmothers have their own recipe of this zucchini (or any summer squash, but we mainly only get zucchini) casserole that also uses a semi-soft cheese, eggs, and a few other ingredients to make a tasty, warming meal that’s perfect as a warm lunch, and often served with rice or bread, or both.


Read more
Talking Traditional Chilean Food with Juan Manuel Pena Passaro
Talking Traditional Chilean Food with Juan Manuel Pena Passaro

Juan Manuel Pena Passaro is an Argentine chef, whose popular Santiago, Chile restaurant, Peumayén serves pre-Hispanic food from indigenous Chilean cultures, from the north and south of the country, as well as Rapa Nui (Easter Island). 


Read more
Milloquín
Milloquín

Milloquín are tasty little chilled balls of creamy pureed beans flecked with cilantro, red onion and a bright touch of lemon juice.


Read more
Palta Reina Atún
Palta Reina Atún

Palta is Chile’s word for avocado, and they’re one of the country’s most important exports. But not all of the avocados we grow here are shipped north or to Europe. They show up on many different Chilean varieties of sandwich, and even on the completo, Chile’s dressed-up national hot dog.


Read more
Reina Palta Atún (Tuna Stuffed Avocado)
Reina Palta Atún (Tuna Stuffed Avocado)

An easy, attractive tuna and avocado salad from Chile, this dish pairs well with both elegant and casual meals, or can be served as part of a larger salad for a light lunch.


Read more
Eileen Smith | The Latin Kitchen

Error

The website encountered an unexpected error. Please try again later.