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Sopa Borracha (Rum Cake)
This wonderfully light and airy sponge cake is prepared the Panamanian way, drenched in a rum-and-sherry syrup.
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Aztec Corn
Grill the corn for this side dish on an outdoor grill if you have one.
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Asopao with Shrimp and Vegetables
This Puerto Rican soup is perfect for satisfying late-night revelers.
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Arroz Calipso
To get the multi-colored effect of the vegetables in the rice, cut the green beans and bell peppers to about the size of the corn kernels.
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Arepas de Queso Colombianos
These flat corn cakes from Colombia are also popular in Venezuela. The precooked cornmeal, which can be called either masarepa or masa precocida, is available in Latin groceries, especially those that feature South American ingredients.
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Apple “Enchiladas”
Sweet apple enchiladas for dessert, and gild the lily with a scoop of vanilla, coffe, chocolate, or cinnamon ice cream.
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Arroz con Camarones
If you have the time, reserve the shrimp shells and sauté in a little olive oil. Add the chicken broth and simmer together for 10 minutes or so to infuse the broth with shrimp flavor. Strain and set aside until needed for the rice.
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Arroz con Huevos (Rice with Eggs)
Poaching eggs can be a tricky operation, so if you're more comfortable with frying eggs, do that instead.
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Arugula Salad with Mozzarella and Green Mango Jam
This recipe is from Latin Chic: Entertaining with Style and Sass, by Carolina Buia and Isabel C. González.
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Arroz con Almendras y Pasas de Uvas (Raisin and Almond Rice)
Sliced almonds add an especially delicate crunch here, but you could substitute slivered almonds.
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