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Bacalao a lo Nica
A delectable sweet-and-salty tang distinguishes this stew.
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Bistec de Palomilla (Cuban Pan-Fried Steak)
Marinating in lime juice helps to tenderize the steaks.
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By the Dawn’s Early Light Salsa Borracha
Use this salsa as a topping for hamburgers or hot dogs, or to coat baked chicken wings, or as a dip.
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Brazilian Coconut Fish Stew Main
Brazilian Coconut Fish Stew
Colorful peppers and cilantro lend a confetti-like adornment to this typical Brazilian dish, flavored with lime, chile, and coconut milk. Serve over rice. Dendê is a Brazilian palm oil available in specialty food stores.
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BBQ Chicken Salad with Ancho Dressing
The dressing can also be used over any salad of mixed greens, as a cheeseburger condiment, or on sandwiches in place of plain mayonnaise.
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Casa Herradura Bay Scallop Ceviche
The Scallop Ceviche is a light and airy appetizer prepared with ripe tomatoes, hot green chilies, lime juice, cilantro and Herradura Silver Tequila
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Carne Asada
If you can't find whole red chiles, use 1/4 cup chile powder.
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Capirotada
The Southwest offers several variations of bread pudding, a popular dessert anytime. This one is made with no eggs and with a brown sugar syrup. If you can't find piloncillo cones (brown sugar packed into a cone shape), just use 1/2 cup packed light brown sugar.
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Carne Asado
The Argentine style of grilling beef originated in the vast plains of the countryside. If you can't find these cuts of meat, a couple of steaks, chorizos, and skirt steaks will do. However, if you're up for it, this is authentic Argentinian cow-country food. Serve this hearty fare with a Malbec from Argentina's Mendoza region.
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Chicken Breasts in Salsa Picante
This is especially good cooked over a charcoal fire. (Naturally a gas grill works fine, too.) A California Zinfandel or a red Rhone wine from France would go well here.
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