Chiles en Nogada (Stuffed Poblano Chiles in Walnut Sauce)
The poblanos are stuffed with picadillo—a spiced, sweet-salty ground meat mixture found in one form or another throughout Latin America. The "manufacturing cream" called for is a heavy cream with an extra-high fat content (over 40%). It's generally only available to the restaurant trade, so just use a heavy cream with the highest fat content you can find (and don't use "whipping cream," which has a relatively low fat content). This recipe is from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles.
Chicken Milanesa Cemita
A milanesa is a thin cutlet (or meat or chicken) that is coated in breadcrumbs and shallow fried. Here it's served on a Mexican sandwich roll called a cemita. Papalo is also called Bolivian coriander. A good substitute would be either cilantro or arugula or a combination
If you want a less spicy dish, take out the ribs and seeds from the jalapeños. If you can't find Mexican cheese blend, use 1 cups each shredded Cheddar and Monterey Jack cheese.
Churros con Crema y Cajeta
Great all by themselves, churros served with cajeta and vanilla bean ice cream make a killer dessert.
This recipe is from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles.
Chorizo-Stuffed Acorn Squash
Yes, everyone knows Thanksgiving is all about the turkey, but one way to step up your game is with a unique side like this sausage-stuffed squash. For the Spanish chorizo, try Pamplona Auténtico Chorizo Picante Español (amigofoods.com).
This is vegetarian version, but you could use chicken or beef broth if you'd prefer. To prepare the poblanos for this dish, roast them in a hot oven or under the broiler until the skin begins to blacken. Set them aside, covered, to steam slightly, then peel and seed them. Cut a slit down one side of the chile (leaving the stem on) ending about 1 inch from the end.
Chuletas de Cordero
If you have access to fresh thyme, use 1/2 teaspoon chopped fresh leaves instead of the dried. And for added flavor and aroma, place a sprig of fresh thyme beneath each chop during the last minute of grilling.
The Latin Kitchen is a new online destination & authority on Latin cuisine, recipe & menu ideas, food how-to's, entertaining tips and the latest food news. Learn how to make your favorite Latin American dishes and Latin fusion cuisine from Mexico, Puerto Rico, Dominican Republic, Ecuador, Spain, Cuba, and more. Tap into your inner mixologist or sommelier by learning more about Latin cocktails and the best wines from Chile, Argentina, Spain, and more. Host the perfect party with our home entertaining tips, table setting ideas, party themes, holiday menus, and cookbooks. Get the inside scoop on your favorite Latin chefs and personalities in Latin food like Michelle Bernstein, Aaron Sanchez, Christy Vega, Ingrid Hoffman, and others.