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Digitized by the Internet Archive

in

2010

http://www.archive.org/details/latinamericancooOObens

'Round the world cooking library

Latin American Cooking

A treasury of recipes from

countries, Mexico

the South

American

and the Caribbean

Recipe contributions by

Susan Bensusan,
International authority

on Latin American Cooking

'Round the World Books

InoNew York Toronto

Contents

of Latin
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Mexico and
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28
31

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35 Rice and corn dishes

E^

4" Fish dishes

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52

Meat

dishes

Poultrv and

same

dishes

..table dishes

79 Desserts
Bi--. -__-.J4

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The food

of Latin America,

Mexico and the Caribbean

Who can think of Latin America and not immediately envision bright flowers and flags: hear soft-strummed guitars and deep,
musical voices: see dark-eyed
senoritas in bright swirling skirts

plentiful.

And

in the

mountainous countries a process of freeze-drying was in use from the very origins of life on the continent.

When
in

dancing

in the

plaza or walking

the first Spaniards arrived Mexico, they were treated to

sedately through a paseo? Yet

the sight,

and

taste,

of royal
for the

color and romance are not the

banquets
gods.'
that

literally

"fit

only qualities of life

in

Latin

They soon discovered

America. Look south of our

borders and you will discover a whole world of cooking which,

one of the great riches of

the

New World was its natural

exist,

bounty.

through the centuries, has developed the idea that even the simplest foods can be
stimulating and satisfying as
well as basically nutritious

There of the

today, descriptions

and

economical. Here, the Indians of

the ancient

Mayan and Aztec

civilizations perfected a

prepared for the head of that great state on the West Coast of South America, where as many as five hundred different dishes were prepared for his choice This is even more incredible when one
feasts

Inca. the

sophisticated cuisine thousands

considers that there were almost

of years before the arrival of the

first Europeans on their shores. The natural plenty of the lands was skillfully enhanced and

no fresh meats as we know

them, nor any
fats

or dairy

products, since domesticated

animals were such a

rarity.

cultivated to provide a rich,

spicy,

Most of the food was

virtually
fiestas,

boiled,

sound

diet for the

people

steamed or basted - frying was

the barbecue

who

lived in the vast areas

extending through Mexico and

Central America

unknown. For great was

many
of the

developed. The clam-bake

thousands of miles to the

southernmost

tip

peninsula of South America.

Corn, beans, tomatoes,

potatoes, squash, peppers,

which we associate so much with New England is actually an adaptation of this most ancient Indian form of cooking. A large hole is dug in the ground and a
fire built in
it.

chocolate, bananas and

When

the fire has

avocados, as well as exotic

fish

diminished to a huge bed of hot

coals, the pit
is

and

fruits,

were the basis of the

lined with leaves.

in
it

great Indian cuisines,

and

their

then food

is set

- a whole
is

intensive cultivation helped

animal
(

in its

own

hide

added.
literally,

develop new and better strains

of all the native vegetables. In

certain areas wild

Barbecue means, quite from 'beard to tail.")

game was

Vegetables and pots of stews

etc.

Fish

is

dried

in the

sun and sold

An

infinite variety

in the

open market at Tempico

it is

chilies.

dried heans

of ground and cornmeal

where

made

into such
salt

form the foundation of many

delk ions dishes as the

cod

Latin American dishes.

mold on page 46.

are placed around, then

all is

covered with more leaves, more

mud and more

bake
pit
is

fire

and

left

to

Europe, had their origins in South America. Conversely, it hard to imagine the Argentine
without
cattle. Spices, too,

is

for the required time.

The

broken open and the

This method
is still

deliciously steamed food served

to
all.

became an important exchange. The Indians had learned to use

the marvellous spices- the

used

today, not only for the

New

peppers, the herbs and the barks

England clam bake, but the Hawaiian luau and the famed
big barbecues of our

in a

way

hitherto

unknown

to

the Europeans,

and they found

southwest. There

is

own much we can

the subtle blendings a great

delight to their palates.

adapt from the cooking of the

ancient Indians.

(Cinnamon

is

the secret

ingredient of many a South

With the coming of the

Europeans, notably the Spanish

American specialty.) The development of spices became a

highly profitable part of the

and the Portuguese, new foods entered the daily diet. The
Spanish brought beef, lambs,
pigs, goats

whole European-Latin American trade system and

remains so today.

and chickens.

the Indians adopted them and quickly learned to husband them, until a hundred head of cattle soon became a thousand,
to populate the

And

We have mentioned that the

Indians in the mountain
countries had perfected a system

of freeze-drying that was really

unique. They would take
potatoes, for example, to the

Argentine

grasslands.

handful of horses,

abandoned during some of the

interminable battles for

high mountains where the dry,

freezing temperatures

conquest were

left

to

roam

the

quite literally Treeze-dry'

would them

pampas and became

of w ild horses
time.
It is

great herds

for future use. Preserving in

in a very short

spices

was

also

common. And
added onions

when
imagine

the Spanish

difficult to

how

and

garlic to the Indian

quickly the interchange of

foodstuffs
the

foodlore,

many new ways of

was affected between Old World and the New.

preparing and preserving food

came

into everyday use.

Who can think of Italian

cooking without tomatoes? Yet, tomatoes were actually

One of the greatest

fats

additions to

unknown
first

in

Europe

until the

explorers brought
in the fifteenth

back

them and

sixteenth centuries. Potatoes,

too. that great staple of Central

was that of and dairy products. With fat, it was now possible to fry. Though the ancient methods still dominate most Latin cooking, fats broadened not only the diet, but methods of
the basic Indian diet

Families from

Mexico City get

markets

in

Mexico, (below.

tourist slops in

together to enjoy a riverboat

tit

from the children

In every village there is a street

buy a small gill in Mexico.

(.

hildren

cam

water tram the

nic

on

lie
'

Homing gardens of
lop

communal well in a village id Mexico (right below

I.

\ochinilco.

vendor selling tortilleas to be

filledwith hot

Exotic fruits Jill the streets with

fresh sweetness

and cold stuffings

and color.

Shoppers

stroll

through the street

top right

cooking as

well.

pasta vineyards were planted

;

the Portuguese brought from Africa, a new note was added to the cuisines. The
slaves

When

for the development of wines each country has made its contribution until today. Latin

Africans, finding the

America boasts an amazing

temperature and climate of

Brazil

amalgam of the cuisines of the

world - and offers the North

much

like their

own.

quickly brought such things

American homemaker

a rich

from the old world as palms, which thrived in Brazil, giving

oil

source of ideas for brightening her own daily fare. In these

times of soaring food costs,
for interesting
it

or 'dende' as

it is

called

is

today. Coconuts, too. became an important factor. But, most

well to look south of the border

and economical

at

important was the African skill preparing and presenting

food
in

ways

to extend the family food

budget.

manner. Since few of the Portuguese women who lived on the big estates to which the blacks were brought knew much at all about
attractive

an

Latin American cooking does not require a long list of exotic

and expensive spices and foodstuffs. Most of it is based

on foods

readily available in the

cooking, the Africans quickly took charge. There is a saying,

still

great supermarkets

popular

in Brazil, 'the

all over the United States. The few rare ingredients which might be

blacker the cook, the better the

cooking", and

included

in

a particular recipe

we

find exotic

are generally available from a

local specialty or

African interpretations of the

basic Indian-with-Portuguese

gourmet shop.

And
all

as interest in Latin

cuisine throughout Brazil. In

the best restaurants, black

men

and women
kitchens.

still

run the

As other Europeans came

to

American cooking increases, more and more of the basics appear on our market shelves. The huge number of North Americans who visit Mexico
each year have brought back such

explore and conquer the rich

New World,

the cuisines

became

an

even more diverse and

cosmopolitan. Thus, we find the French touch in Haiti and parts

interest in the somewhat fiery Mexican cooking, that several

stores

now carry a complete

chiles,

line

of Mexican

pepper,

of the West Indies. The Dutch did much to develop the 'Spice
Islands'; even the British, not

'moles' (sauces). Tortillas are

readily available in cans or

from

the deep freeze.

It is

generally

known

for their

interesting to note, that as

interest in cookery,

added a

bit.

In later history, the

Germans

one travels through Latin America, the native cooking

relies heavily

still

brought beer; the

Italians,

on

the ancient

techniques and uses the most

readily available foods.

typically Latin

American, which
adapt to your

varied.

Each area

in

Latin

From

you can

easily

America, therefore, has

developed singular dishes and

the centuries of invasions,

own

table.

attempted conquests and trades, the Latin Americans have taken

only those foods and techniques

Geography, quite naturally, has an enormous influence on the cuisine of any country. And
since

ways to present its food. Wherever you go. food is

offered.
It is

mark of the
an
in

which were readily assimilated

into their

much of the populated

lies in

instinctive Latin hospitality,

own

basic culture.

portion of Latin America

the

item of major importance

They have borrowed heavily of those things which augment their own requirements and assimilate them well. But note well, that the most successful
recipes are not just duplicates of

warm

areas, eating habits

Latin

life.

And

it

is

always

have been heavily influenced by

climate, as well.

presented with color, charm and

uraeiousness.

Add

to this the

dominance of conquerors from

the Mediterranean areas of

Europe and a pattern of eating

emerges which incorporates the 'siesta' hours of Spain with the
big appetites of the agrarian

old-country ones, but adaptions

to the native

custom - we might

say they have taken the old

cuisines 'with a pinch of salt." In

workers and places food,

its

following these recipes, the same

principle may apply. Use your imagination if the local market cannot supply you with a

preparation and consumption,

as an extremely important factor
in the lifestyle

of all Latin
altitudes,
is

Americans. At high

particular ingredient.

And don't

the boiling point of liquids

hesitate to use the 'convenience"

lower, so food never seems as

foods,
better.
garlic,

if

they suit your needs

hot as

it

does

at sea-level. In the
is

Ground onions and

while not quite so sweet

coastal areas, there

dominance of sea food

marvellous fresh fish, succulent crustaceans - all prepared in a

as fresh, are

- and chili be sharpened with the addition of a little more chili, or a dash of
hot sauce, to simulate the

much simpler to use sauce in bottles may

dozen tantalizing ways. From

the lush tropic jungles
fruits

come
beyond

much

in

number

far

more time consuming

preparation of sauces of the
native countries.

the dozen or so of our local

markets.

Have you

ever

names

for

(Many even have which we have no

considered basting pork with

translation.)

And

in the rolling
is

peanut butter, thinned with a little milk? Or using a big.

Halloween-type pumpkin,
seeded and buttered, then slowly

grasslands country, there

meat.

Meat

is

served at nearly every

is

meal. But the meat

not the

baked whole as the container (and gravy thickener) for a stew? Explore and discover the little touches and techniques, so

force-fattened prime beef of our

stockyards, so the ways of

cooking the somewhat tougher,

less rich cuts are

manv and

Wherever there is food, there is always a small crowd to buy it,

sell
it

gaitcho watches carefully over

or simply to eat

it.

an assortment of meats roasting for anasado, the classic

Argentinian feast.

Iii

Dutch Guyana, housewives

Refreshing cold drinks arc always

enezueian shop window

bargain over the price oj bona,

plantains, fruit

welcome

in the
left

steaming hot
below
i

displays a dazzling array oj dried

fish.

pork

The chef knows how succulent the ill be as carves the meal
ii

and

vegetables

Barbados,

from a smiling piglet.

top left

pancake of unleavened corn or wheat flour, is the bread of the

people.
plate,
It

spices; often they are

a rich

swathed in cream or cheese sauce and

olives,

can also be used as

for special occasions they are

spoon, snack, sandwich,

the base for

and

is

many, many

molded with cheese, eggs, prawns or corn. In the

a gaudy barbecue on the
:

dishes throughout the country.

mountains, the "pachamanca'

is

To

the tortillas in the form of

taco. tostada. enchilada,

coastal areas, charcoal cookerythe

quesadilla or whichever

way

replaces the earth oven.

cook has decided to use them today, one must add beans as the staple of the Mexican diet. And. inevitably, there are chili
peppers
in

'Antichucos' are the great street

food - morsels of beef heart

barbecued on a skewer. Fish

dishes are

common.

"Seviche"

is

degrees of hotness

a tender white fish "cooked" in

spices

and sweetness which defy definition. Soups, stews and

sweets are the other important
ingredients of daily fare. In the
coastal areas one finds beautiful

and citrus,

similar to the

'poisson crud' of Tahiti. Prawns

are popular. Peanuts

and

bananas are

vital in

northern

Peru and Ecuador.

LtllMlllM

and abundant tropical fruit. With the advent of air freight, these appear daily in the major markets of Mexico City. too. Whatever the meal, whatever the season, every meal in Mexico is served with color and music - and whenever possible fish

with good

company

to

add

to

its

enjoyment.

The

great Inca Empire, which

included

much of present-day

Peru. Ecuador, a large part of Chile and Bolivia and the

northwestern part of Argentina,

had a tremendous influence on the cooking of those countries, which is still evident today.
Potatoes are the diet staple - but
potatoes prepared
in a variety

of

ways almost unknown in the United States. Sometimes they are cooked with "aji" - a kind of
hot pepper and herbs and

Most

Brazilian dishes are

in origin.

thoughtful suggestions to the

so

The Caribbean
is

islands tend to

Portuguese

Not

North American cook. Farina

the white, toasted meal of

much
cooks

because the Portuguese

first

of the conquering country - but

reflect the cuisine

were the

non-aboriginal

in the

country, but

because the Portuguese trade

controls were so
strict that

manioc and appears on the table alongside the salt and sugar, to be sprinkled on everything.
Flowers play a very important
part in the social
life

simmered

to a 'Creole'
life.

presentation in every

Many

of the Dutch dishes from the

only

Portuguese products were added

to the already
diet.

and domestic

abundant native
to

of Brazil and blossoms are

The Africans imported work on the big plantations

contributed their

used freely to decorate dishes at

table.

combine the basic, rather heavy Dutch foods with native spices which add the lightness and tire of a festival. French skills appear in Haiti and
islands

own

magic,

Trinidad.
is

And everywhere
fruit,

there

and the Germans who settled the Southern states, the Italians and the French who followed have all left their touch on the Brazilian cuisine. But the most impressive thing about eating in Brazil is the prodigality of food.

fish

and

prepared with

The countries of the northern Andes and the Caribbean coast

have mastered the
fruits

special care.

which
In the southern

are so plentiful in the great

tropical forests. Plaintains, a

country of

Argentina, food, especially

kind of banana, are cooked

in

meat,

is

Not only

is

food plentiful, but

every form from stews to sweets.

rolling

The rich, pampas of the Rio de

plentiful.

la

would think it a poor meal indeed which did not include visitors to add to their own large and extended families.
the Brazilians

Avocados, too, appear chunks and slices to enrich

in

Plata river provides the people

with a year round basket of

plenty. Argentinian beef is

stews, as well as in appetizers

Food

is

as plentiful as guests
in Brazil
is

and a meal

a great

party-like affair

- every day.

Meats, often

in

various forms of

preserve and pickle are a^staple.

So is fruit - oranges, bananas, mangos, papayas, breadfruit and other exotic fruits abound. Coconut is used in many ways.

and sauces. Cornmeal is still the staple and 'hallas' are very like the Mexican tamale. An envelope of cornmeal is filled with most any combination of foodstuffs the cook has on hand, all brightly seasoned, wrapped in a banana leaf then steamed to
succulent tenderness. Since

famous
it is

all

over the world - and

said that in olden times the

gauchos ate nothing else. 'Empanadas'. the tiny meat pies

so popular in Spain, here take

much of the
tough,

beef is
ingenious ways
to serve
fat
it.

And
-

everywhere there are beans.

essential part

mountain-fed and somewhat

on a delightful, spicy character and are eaten at all hours of the day. To accompany meat dishes, from the simplest broiled meats to the more colorful and elaborate 'matambres' and
stews, a side dish

Black beans are like daily bread

many

made of

and are even an

have been developed

cornmeal, highly seasoned with

onions, garlic, peppers,

of the great national fiesta dish,

'feijoada completa' which combines them with many smoked and cured meats and garnishes them with fresh fruit. Pumpkins, squashes, okras are
all

Roasts arc larded with

or

bacon then stuffed with

vegetables and simmered before
roasting.

Coconuts are

in

everyday use - the

oil for frying,

the meat dropped in stews

and

prepared with great

the milk mixed with sugar for

cinnamon and such is served. Sometimes it is wrapped in corn husks and steamed as with the Mexican tamale, then it is known 'humitas.' The favorite Argentine way to celebrate
almost any occasion
is

imagination and offer

many

numerous

'dulces.'

with a

great 'asato', literally, roast.

This

is

really a noisy, gala

barbecue - with

many

kinds of

meat, spitted and cooked by a

huge open
(grill).

fire

or over a

'parilla'

The meats

are basted

with a variety of sauces and the

guests constantly

comment on

the ability of the host to prepare

them

to succulent perfection.

Chile, unlike Argentina, has

no

vast supply of beef, so fish

becomes the favorite source of

protein, with beans the everyday
'bread.' 'Porotos granados",

highly spiced beans are the national dish.

essential part

Corn

is

also

an

of everyday meals.

A recipe for 'pastel de cholo'

(corn pie)
is

a family treasure in

every household. But the best

fare in Chile

comes from the

and

sea

- and

is

generally served with

side dishes.

colorful sauces

do with shrimp

Entrees

Abacate com camarao

Avocado with shrimp

4 servings
1 cup cooked shrimp 2 teaspoons lemon juice 1 cup diced celery 1 hard boiled egg. diced Y2 teaspoon salt Freshly ground black pepper

54

cup mayonnaise 4 avocados

Sprinkle the shrimp with '/2 of the lemon juice. Add the celery,
egg. salt

and pepper and mix

in half

with the mayonnaise. Cut the

avocados

and remove the

seeds. Sprinkle the cut surface

with the remaining lemon juice to prevent discoloration. Stuff the avocado halves with the shrimp mixture and chill before
serving.

Plantains,' the firm banana-like

fruit

Delicate pastry enfolds mixture of eggs andspinach lor a delicious

sopopular

in

South America,

arc folded into an omelette. Justed

with parsley and served as a first

horsd'oem page 14, Is

in

Urugu

damn I.

course or luncheon dish

in

Tortilla de

banana

Banana omelette
4 servings 3 tablespoons butter 4 bananas, sliced
l

/2

6 eggs, separated teaspoon salt

Y 4

Dash of cayenne pepper cup milk 2 tablespoons finely chopped

parsley

Melt the butter in a skillet and saute the bananas about 5

minutes, turning them
the pan Beat the egg yolks cayenne pepper and milk. Beat the egg whites until stiff and fold the yolks and
frequently.

Remove from

and

set aside.
salt,

with the

whites together. Transfer to a buttered 7 x 10 inch shallow

casserole
slices

on

top.

and arrange the banana Bake in a 350

oven 20 minutes until lightly browned. Sprinkle with parsley and serve from the casserole.

Torta pascualina

Pimentao com recheio

deovo

Egg and spinach hors d'oeuvres

Stuffed green peppers

4 servings
6 hard boiled eggs, chopped 4 green peppers, cut
1

in

half

54

pound

( 12)

filo leaves

2 avocados, chopped
1

8 tablespoons butter, melted 6 tablespoons grated

fresh chili pepper, finely

and seeded cup medium white sauce

(see below)

chopped or

Parmesan cheese
2 cups cooked spinach.
1

%
1

teaspoon

chili

powder
l

6 hard boiled eggs, finely

onion, finely chopped

squeezed dry teaspoon salt

Freshly ground black pepper

3 tablespoons finely chopped

parsley

4
1

teaspoon nutmeg

2 tablespoons vinegar >/ 2 teaspoon salt

Place all the ingredients in a blender and blend at medium

4 1

cup cream
tablespoon flour

chopped /2 cup crumbled fried bacon 1 teaspoon prepared (Dijon type) mustard l /2 cup fine dry breadcrumbs 2 tablespoons butter, melted

6 hard boiled eggs, sliced

White sauce
2 tablespoons butter 2 tablespoons flour

Brush a 9 x 12 x 2 inch baking

pan with
layers filo

butter.

Cover with

speed until very well combined and fairly smooth. Chill for several hours. Serve with melba
toast as

y4 teaspoon
1

salt

dough, brushing the surface of each layer with melted butter. Sprinkle tablespoon grated cheese over

an hors d'oeuvre or on lettuce leaves as an appetizer.

Freshly ground black pepper

cup milk

To

prepare the sauce, melt the

Cover with 3 brushing each layer with butter. Combine 4 tablespoons grated cheese, with the spinach, salt, pepper,
the third layer.

butter

and

stir in

the flour.

Cook

more

layers,

over low heat for 1 minute. Add the seasonings and milk and continue cooking over

moderate heat
until the sauce

for 2 minutes

nutmeg, cream and flour and mix well. Spread over the layered dough and cover with the egg slices. Repeat the procedure with the remaining 6 leaves of dough, brushing the top layer generously with melted butter. Bake in a preheated 350 oven for 50 minutes until crisp, flaky and
golden. Cut into serving pieces

has thickened.

Cook

the green peppers in

boiling salted water for 5

minutes. Drain. Combine the white sauce with the eggs, bacon

and mustard.

Fill

the pepper

shells with the mixture.

Mix

the

breadcrumbs and melted butter and top the stuffed peppers with the buttered crumbs. Bake in a preheated 350 oven for 20
minutes.

and serve hot or

cold.

Empanadas de queso

Guacamole para sopcar

Frijolcs

para sopcar

Camaronc endiablado

Cheese pastries

Mexicansprefer interesting
combinations of foods
to plain

meats. Here, beef is thinly sliced,

then stuffed with a vegetable sauce
for u delicious appetizer.

Floras de carne

Stuffed roast beef rolls 4 servings

1

cup peeled and chopped

zucchini,

cooked

avocado, peeled, seeded and

cut into pieces

1
l

tablespoon minced onion

teaspoon

chili

powder

2 tablespoons oil 2 tablespoons vinegar

1

teaspoon salt

16 slices roast beef Lettuce leaves 3 hard boiled eggs

8 radishes

Mash
until

onion,

the zucchini and avocado smooth. Combine with the chili powder, oil,

vinegar and
slice

salt. Place a tablespoon of this sauce on each of roast beef. Roll up the beef and tie each roll with string. Cover a serving dish with lettuce leaves and arrange the rolls of beef in a circle as if they were

spokes in a wheel. Cut the eggs

in half lengthwise.

Remove

the

yolks and force through a

strainer.

Spoon

the strained

yolks into the center of the dish.

Cut the egg whites into long thin strips and place on the roast beef rolls. Garnish with radish ""roses" and serve the remaining
sauce separately.

clematis

Chicken and corn iwobasu in South American

-

cooking

arc combined

in

a hear

salad from Chile.

Bocado primavera

deave

Chicken and corn salad

6 servings

3 cups diced cooked chicken 2 cups canned corn, drained 6 tomatoes, peeled, seeded and chopped 3 green peppers, seeded and chopped 2 cups mayonnaise
1

teaspoon salt Freshly ground black pepper

6 lettuce leaves

3 hard boiled eggs, quartered

Place the chicken, corn,

tomatoes, green peppers. 1 cup mayonnaise, salt and pepper in

and combine gently but thoroughly. Arrange the lettuce

a bowl leaves
plates

leaves in

on individual serving and heap the salad on the smooth mounds. Coat

the salad completely with the

remaining mayonnaise and garnish with the eggs. Chill at

least
1

hour before

serving.

Salads

Ensalada de guacamole

Salpicon

Salada de caranguejo

Salada de palmito.
alface e abacate

Mixed

salad

Chilean salad

Crab salad
4 servings

Palm

hearts, lettuce and

avocado salad
vines

6 servings
1

ripe avocado, peeled, seeded

and

cut into pieces

2 cups diced cold cooked lamb or chicken

1

veal.

7%

ounce

can crabmeat or
1

ups fresh crab

1

large

head of lettuce torn

.

1 large tomato, peeled, seeded

teaspoon onion juice

1

Jennel bulb, cleaned and cut

into strips
'

into small pieces

1

and chopped
1 tablespoon finely chopped onion 3 tablespoons vinegar

6 mint leaves, chopped or

2 teaspoon dried mint 1 head Boston lettuce, shredded 2 tablespoons finely chopped

if

available

1 cup
1

bean sprouts, cooked

into thin strips

can hearts of palm, drained and thinly

I

16 ounce

green pepper, peeled, seeded

sliced

and cut
1

2 avocados, cut into cubes

6 tablespoons olive oil 2 tablespoons vinegar
1

3 tablespoons
>4
J

oil
1

parsley
4 cup French dressing 2 hard boiled eggs, sliced

red pepper, peeled, seeded

4 1

teaspoon chili powder teaspoon salt cup Mexican beans or kidney

beans, cooked

and cut
1

into strips

4 2

teaspoon salt teaspoon dry mustard

Freshly ground black pepper

teaspoon salt
Freshly ground black pepper

Place the meat, onion juice,

mint, lettuce and parsley in a
salad bowl.

1 cup green beans, cooked 4 stalks celery, chopped 1 head lettuce, shredded

Add

the French

dressing and toss the salad until

the ingredients are thoroughly

1 tablespoon lemon juice 1 tablespoon wine vinegar 6 tablespoons olive oil 1 tablespoon soy sauce

Place the lettuce, hearts of palm

and avocados

in a salad bowl.
oil.

Combine

the

vinegar, salt

and pepper and toss the salad

gently with the dressing.

Place the

first

7 ingredients in an

electric blender. Blend to form a smooth puree. Pour this sauce over a mixed salad, made with the remaining ingredients.

combined. Serve on crisp lettuce leaves and garnish with sliced

eggs.

Ensalata campesina

Salada de salmagundi

Salada de abacate

Salada de ananas

Peasant salad

Cabbage salad

cup dried chick peas or 2 cups canned, drained chick peas l / pound cream cheese, diced 2 2 onions, thinly sliced V2 cup olive oil Yi cup lemon juice
1
! 2

1 teaspoon salt teaspoon coriander 3 hard boiled eggs, quartered

Soak the dried chick peas overnight in water to cover. Drain, add fresh water and cook
for 1 }/ 2 hours or until tender. (If canned chick peas are used, omit these steps. Drain and
)

hours. Combine the chick peas, cheese and onions in a bowl. Mix the olive oil.
chill for 2

lemon juice,

salt

and coriander

together. Pour over the chick pea mixture and toss lightly.

Serve, well chilled,

leaves.

on

lettuce

Garnish with hard

boiled eggs.

Brazilian salads are colorful and

cool.

'Ensulada de Noche Buena'-the

sweetened dressing and cubes oj

beets and pomegranate seeds for
color.

sliced and served on a

Cucumbers are slutted, then bed of

Christmas salad of Mexico,

greens withagarnishof tomato

wedges.

combines the richness of apples,^ oranges and bananas with a

Soups

The lam

Pinda bravoc

Sancochi

di galinja

In Laiiii America, nearly every

or perhaps a curl oj orange rind

Peanut soup

Chicken soup with vegetables

6 servings

weal begins with soup. Bui soups

are not just simple catch-alls of

may be added.
With these small touches, the humble soup becomes a festive
party dish whenever
it is

meal and vegetables. The Latin Americans create soups ofgreat

distinction with subtle blends

served.

pound stewing beef

I

cut into

of
6

inch cubes

spice

and seasoning.
title,

clips

water

S cups water 2 teaspoons salt 1 (2 to 3 pound) chicken, cut

into serving pieces
1 pound beef marrow bones 2 onions, sliced into rings

Furthermore, die

'sopa',

does not necessarily

mean

that

4 beef bouillon cubes 1 onion, finely chopped

\/ 4

the dish will be mainly liquid. In

Mexico, especially,
(

'dry soups'

teaspoon salt Freshly ground black pepper cup peanut butter

sopa seea) are commonly

completely absorbed

green pepper, seeded and

into

served. These are recipes where

the liquid
is

chopped 4 canned pimienlos cut

.

2 leeks, sliced into rings 8 sprigs celery leaves 3 potatoes, peeled and cubed 2 sweet potatoes, peeled and cubed

by the

rice or vermicelli

cooked in
is

strips

Y2
I

cup corn
green pepper, seeded and

the stock.

Other recipes are

Place the beef, water, bouillon cubes, onion, salt and pepper in
a saucepan

prepared, then the liquid

cubed
1

poured off to be served in a cup and the solids are sliced and arranged on a platter.

pound pumpkin peeled and

.

and bring

to a boil.

cubed
Freshly ground black pepper

Meal andfowl are the mainstay of the stock bases throughout

Latin America, but
it

Lower the heat, cover and simmer 2 hours until the beef is
tender. Place the peanut butter
in a
1

Bring the water and

the chicken

salt to a

would be

difficult to find more delicious

fish

bowl and gradually add cup of the hot broth, stirring

boil in a large saucepan.

Add

slews and soups than along

the coasts

and in

the islands.

peanut butter is dissolved. Add the peanut butter mixture back to the soup, a
until the
little

and beef bones. Lower the heat, cover and simmer 2 hours. Strain the
broth into a clean saucepan. Discard the skin and bones of
the chicken and the beef bones. Cut the chicken meat into small
pieces.

Beans and lentils are often used

to

at a time, stirring

make a

hearty soup. Potatoes,

constantly.

Add

the green

too, ore in common usage. But uncommon additions such as

slices oj rich

chunks of squash or pumpkin : green avocado.

the really unusual

pepper and simmer, uncovered, 15 minutes. Stir in the pimiento strips and serve.

Add

the remaining

grated or chunked coconut add

ingredients to the broth. Cover and simmer 30 minutes. Add the chicken meat and simmer
5 minutes more. Taste for seasoning and serve.

and exotic
too, are

touch which

is

typically Latin

American. Fruit soups,

very popular.

And always,

the

ingredients in the soup are served

With a very special eye for color

and appetite appeal. Sometimes a

fresh

blossom
a

is

floated on the

dish, or

bit oj tern is

used for

garnish.

Hard

boiled eggs, sliced

or seived; a dainty lemon slice -

Chupe de camarones 1

Chupe de camarones 2

Callalu

Shrimp soup
8 servings

for a few minutes until the eggs

Shrimp soup
6
to

II

Spinach soup with shrimp

6 servings
olive oil

form

strings.

Remove from

the

heat and

stir in

the evaporated

8 servings

2 tablespoons
1

oil

milk and parsley. Serve immediately.

2 tablespoons

medium
chopped

sized onion, finely

3 cloves
1

garlic, crushed medium sized tomato, peeled, seeded and chopped

to 3 canned hot minced
chilies.

2
1

teaspoon salt
Freshly ground black pepper

1 onion, finely chopped 2 cloves garlic 3 tablespoons tomato sauce 6 cups fish broth, or use l /2 clam juice and l 2 water / l /2 cup green peas Y2 cup com 2 large potatoes, peeled cubed 1 teaspoon salt

2 pounds spinach, washed and trimmed 1 onion, chopped

l

/2 pound smoked ham

6 cups water 12 okra, stems removed 12 shrimp, shelled and deveined 12 shallots or scallions, finely

chopped
1

teaspoon salt
Freshly ground black pepper

Pinch of oregano
3

}4
1

teaspoon
cheese

medium

sized potatoes.

powder (3 ounce) package cream

chili

i4

teaspoon thyme
the spinach, onion,

!/ 2
l

pound fresh peas

cup rice

2 cups milk
24 large shrimp, shelled and deveined 4 eggs, lightly beaten 6 small fillets offried fish

Combine

/2

ham and

8 cups water
16 large shrimp, shelled and deveined
1 (12 ounce) can corn, drained 3 eggs, lightly beaten 1 cup evaporated milk 1 tablespoon finely chopped

water in a large saucepan. Bring to a boil,

reduce the heat and simmer for 20 minutes. Add the okra, shrimp, shallots, salt, pepper and thyme. Cook for another

parsley

Heat the oil in a large saucepan and saute the onion and garlic until nicely browned. Remove and discard the garlic cloves. Add the tomato sauce, fish
broth, peas, corn, potatoes,
chili
salt,

20 minutes.

Remove

the

ham

and cut

into small cubes. Return

ham

to the

soup and serve hot.

Heat the

oil in

a large saucepan.

Add

the onion

and

garlic

and
the

powder and marjoram.

saute until softened.

Add

tomato, chilies. salt, pepper and oregano and saute 5 minutes, stirring occasionally. Chop 2 of the potatoes very finely and place in the saucepan. Add the peas, rice and water and bring
to a boil.

Bring to a simmer and cook 20 minutes. Beat the cream cheese

until soft

and add

it

bit

by

bit

to the soup, stirring constantly.

bring to a simmer and add the shrimp.

Stir in the milk,

Cook

Lower

the heat

simmer

15 minutes.

and Cut the

remaining potato into large

chunks and add to the soup. Continue simmering 20 minutes

until the potato is tender. Add the shrimp and corn and simmer 4 to 5 minutes or until the shrimp turn pink. Do not overcook. Add the eggs and stir

3 minutes and remove from the heat. Gradually add 2 cups of the hot soup to the eggs, stirring constantly. Pour the egg mixture back into the soup and reheat over low heat,
stirring constantly.

Do

not allow

the soup to boil or the eggs will

curdle. Place a piece of fried
fish in

each soup bowl, and ladle

fish.

the soup over the

Rich green avocado is cooked in a creamy chicken broth - served hoi or cold in Mexico as 'sopa de
aguacate.'

Hearty soups, flavorful and

nutritious are staples in
I

enezuela. Here, black beans

simmer with leeks and onions for a tilling, flavorful dish recipe page 'lumu :?.h
i

Sopa de aguacate

Avocado soup
4
to

6 servings

2 large avocados, cut into small pieces

!

teaspoon salt

',

Pinch of white pepper cup heavy cream 4 cups chicken broth cup dry sherry 3 1 small avocado, thinly sliced
1

Place the large avocados,

salt,

pepper and
smooth.

1/2

jar of a blender

cup cream in the and blend until

Add

the remaining

cream and blend just until combined. Heat the broth to boiling point and stir in the avocado puree. Add the sherry and sliced avocado, taste for seasoning and remove from the heat. The soup may be served
hot or cold.

Sopa de caroatas
negras

Sopa

frijoles

Ajiaco

Cuchuco

Black bean soup

6 servings
1

Bean soup
4 servings
1 cup frijoles (Mexican beans) or kidney beans 4 cups water
1 onion, sliced

Potato soup

nip black beans, soaked

overnight and drained

Water
2 tablespoons
1
1

oil

leek, sliced into rings

1 clove garlic, crushed

onion, finely chopped

1V2
1

teaspoons

chili

powder

1 clove garlic, crushed 6 cups beef broth

1

teaspoon salt

teaspoon salt

1 tablespoon brown sugar 2 tablespoons butter

6 tablespoons Mozzarella, Muenster or goat cheese, cut into small pieces 1 cup fried croutons

cup toasted croutons

Soak the beans

Place the beans in a large

in

water

overnight. Drain. Bring 4 cups

saucepan and add water to cover by 1 inch. Bring to a boil, lower the heat and simmer, covered, 2 to 3 hours until the beans are tender. Heat the oil in another large saucepan and saute the leek, onion and garlic until golden brown. Add the broth, salt and sugar and simmer 10 minutes. Drain the excess water from the beans and force them through a strainer
into the broth. Stir in the butter

water to a

boil,

add the beans

2\-2 to 3

and cook gently for

hours until the beans are tender.

Add

the onion, garlic, chili

salt

powder and

and cook

for 10

minutes. Force the soup through a strainer or puree in an electric blender. Add water if necessary
to

make a

thick soup. Serve

the soup in individual bowls, and garnish with cheese and croutons.

and simmer 2 minutes. Add the croutons to the soup and serve immediately.

Sopa de agriao

Gretna dealface

Watercress soup
6
to

Lettuce soup
4 servings 2 tablespoons butter 1 small onion, finely chopped
1

8 servings

2 tablespoons butter
1 onion, chopped 2 large potatoes, peeled and cubed

head Boston

lettuce,

shredded

carrot, sliced

y2
J4
1

4 cups chicken broth teaspoon salt

Freshly ground black pepper cup light cream egg yolk, lightly beaten

8 cups chicken broth

1

teaspoon salt Freshly ground black pepper

bunch watercress, unshed

and trimmed
2 cups boiling water 6 tablespoons heavy cream

Heat the butter in a saucepan and saute the onion untr

softened.
salt

Add

the lettuce, broth

to a

and pepper and bring

Melt the butter in a large saucepan and saute the onion

until transparent. Add the potatoes, carrot, broth, salt and

and simmer 30 minutes. Combine the cream and egg yolk in a small bowl and add to the soup,
boil.

Lower

the heat, cover

pepper and bring to a

boil.

stirring constantly.

Remove

Lower the heat, cover and simmer 20 minutes until

potatoes and carrot are tender.

from the heat and serve

immediately.

Meanwhile, cook the watercress water 5 minutes. Drain and place in the jar of a blender. Add the soup and blend until smooth. You will have to do this in 2 batches. Return the soup to the saucepan and heat until just simmering. Serve immediately with a tablespoon of cream in the center of each
in the boiling

serving.

Sopa de chicharo

Sopa de

tortilla

Sopa de amendoim

Sopa de milho verde

Green pea soup

4 servings 3 cups fresh green peas 4 cups water onion, chopped 1 clove garlic, crushed 3 tablespoons butter 3 tablespoons flour
1

Tortilla soup

Peanut soup
8 servings

Green corn soup

4 servings
chicken, cut

4 servings 4
1
]/ 2

slices lean bacon,

chopped

(2y2 pound)

onion, finely chopped

into serving pieces

/2

canned green serrano chili, minced 8 tortillas (recipe page 31 ),

cut into strips

8 cups water y2 pound beef cut

small pieces
1 onion,

y2 Y2

into

3 cups canned or frozen corn cup milk cup chopped seditions 4 cups chicken broth 4 tablespoons chopped parsley 2 tablespoons flour
1

chopped

4 tablespoons butter
teaspoon salt
Freshly ground black pepper

teaspoon salt
l

4 cups beef broth

2 tablespoons finely chopped

parsley
1 1

54 teaspoon chili powder x /i cup canned corn

l

/2

teaspoon salt

]/ 2

cup grated cheddar cheese

1
1

tomato, quartered
carrot peeled
,

/2

cup

warm cream
Fry the bacon in a saucepan
until the fat has rendered.

and sliced

3 tablespoons finely chopped fresh coriander or parsley

/2
1 1 1 1

teaspoons salt
Freshly ground black pepper

Add

the onion

and
3

chili

and saute

cup unsalted peanuts

Combine
and
to a boil

the peas, water, onion

5 minutes.

Add

the tortilla strips

garlic in a saucepan.

Bring

and saute
the broth

and simmer

for

10 minutes until tender.

Drain

a boil.

minutes more. Add salt and bring to Ladle the soup into

cup water cup fresh green peas

and

cup cooked rice 4 potatoes, peeled and cubed

and force through a strainer to form a puree. Heat the butter

in a saucepan. Stir in the flour

individual ovenproof bowls.

Sprinkle with cheese and bake

in a 475

Combine

the chicken, water,

oven

and add the puree gradually,

stirring constantly.

until the cheese

minutes or has formed a

Add

the

golden brown crust.

salt, chili powder, corn and cream. Heat thoroughly and sprinkle with coriander or parsley before serving.

cubed beef, onion, parsley, tomato, carrot, salt and pepper in a large saucepan. Bring to a boil, reduce the heat and simmer for 40 minutes until the chicken

Combine the corn, milk and scallions in an electric blender and blend to a smooth puree. Heat the chicken broth, add the corn puree and parsley and cook for 15 minutes. Heat the butter, stir in the flour and gradually add the corn mixture, stirring constantly. Season with salt and pepper. Cook for 5 minutes and serve hot.

and meat are tender. Strain the soup and remove the meat and chicken. Remove the skin and bones from the chicken and cut the chicken into small
Blanch the peanuts to skins. Blend in an with the water until smooth. Add this mixture to the chicken broth, with the chicken, meat, peas, rice and
pieces.

remove the

electric blender

potatoes.
rice

Simmer

for 15 minutes.

Note: The amount of peas and

depends on how thick you wish the soup to be.

Sauces

Guacamole

Salsa ranchero

Salsa de chicaro

Salsa verde

Hot avocado sauce

4 servings 2 avocados, peeled and chopped 2 large tomatoes, peeled.

Hot

red sauce

Green pea sauce

4
to

Green sauce
4 servings
4 large tomatoes, peeled and seeded
1

6 servings

2 hot red

chilies.

seeded and

cup cooked green peas

cut into pieces

seeded and chopped 2 canned green serrano

chilies.
1

2 cups canned whole tomatoes

minced
sized onion, finely
l
1

2 medium sized onions, chopped

1

2 tomatoes, peeled, seeded and chopped 3 tablespoons finely chopped

onion

small onion, finely chopped

2 tablespoons chopped fresh coriander or

medium
chopped

clove garlic

teaspoon ground coriander teaspoon sugar teaspoon salt

tablespoon wine vinegar tablespoon chopped parsley
the chilies. tomatoes,

teaspoon salt 2 tablespoons finely chopped coriander or parsley

/ 2
2 1

2 tablespoons vinegar 2 tablespoons oil 1 tablespoon chopped capers 2 tablespoons finely chopped green pepper 2 tablespoons chopped green
olives
Vi

y 2
1
1

teaspoon dried coriander

clove garlic, crushed

teaspoon chopped green serrano chili (canned)

teaspoon salt
Freshly ground black pepper

Place the avocados and tomatoes in a bowl and mash with the

Combine

teaspoon thyme teaspoon salt

Freshly ground black pepper

Combine

back of a fork. Add all the remaining ingredients and combine thoroughly. Serve
immediately with tacos. tortillas or tostados. If you do not plan to serve the sauce immediately, cover tightly with plastic wrap because it darkens when exposed
to the air.

onions, garlic, coriander and

V2

sugar in an electric blender and blend until smooth. Add salt, vinegar and parsley. Serve hot or cold with chicken, fried eggs,

all the ingredients in an and blend to form a smooth sauce. The green sauce can be served hot or cold.

electric blender

Place the peas and tomatoes in a bowl and mash with the back

It is

traditionally used as a sauce

for meat, tacos. tostados

and

tomatoes or tacos.

of a fork. Add the onion, vinegar and oil and beat

vigorously. Blend in
all

enchiladas.

the

remaining ingredients. Serve the

sauce with
fish,

veal or tongue.

Molho de camarao

Molho de curry

Molho de churrasco

Guasacaca

Shrimp sauce
4 servings

Curry sauce
4 servings

Brazilean barbecue sauce

3 cups vinegar
1

Venezuelan barbecue sauce

1 a vocado peeled and chopped 2 tomatoes, peeled, seeded and chopped 1 cup olive oil 3 tablespoons vinegar 1 teaspoon prepared mustard
.

4 tablespoons butter
4 large shrimp, cut lengthwise
?

tablespoon salt tablespoon sugar

in

half

4 tablespoons butter 1 onion, finely chopped

2 tablespoons flour 1 to 3 teaspoons curry powder
to taste

teaspoon salt Freshly ground black pepper

2 cloves garlic, crushed 1 small onion, finely chopped 2 tablespoons finely chopped
parsley

1 onion, J

chopped

'A teaspoon salt

1 cup

tablespoon chopped parsley 2 tomatoes, peeled, seeded and

1 apple,
'/2

beef broth peeled and chopped

8 small
1

chili

peppers, chopped

chopped
1
I

cup water
tablespoon cornstarch dissolved in

teaspoon salt 1 tablespoon apple chutney y teaspoon lemon juice 2

teaspoon rosemary 1 teaspoon basil

1

teaspoon thyme

1 red pepper seeded and finely chopped 2 onions finely chopped 1 tablespoon finely chopped
.

teaspoon marjoram
all

parsley

2 tablespoons tomato ketchup Heat the butter in a saucepan, add the shrimp and fry for 3
minutes.

Melt the butter in a saucepan. the onion and fry for 5 minutes until golden brown.

Place

Add

the ingredients in a

glass jar.

Cover and shake

Place the avocado and tomatoes in a bowl and mash with a fork
until fairly

and curry powder and cook 1 minute.

Stir in the flour

vigorously. Store in the refrigerator until ready to use.

smooth. Combine

Add

the

salt,

pepper,

Add

stir

onion and parsley and cook until the onion has softened.
the tomatoes, water and the cornstarch dissolved in the tomato ketchup. Bring to a boil. reduce the heat and simmer,
stirring constantly until

the beef broth gradually, stirring constantly, and cook

until the sauce
is

the remaining ingredients and into the avocado tomato

mixture.

smooth.

Add

Add

the chopped apple and salt. Cover and simmer for 20

minutes. Stir in the apple chutney and lemon juice and

serve hot.

thickened.

Salsa perejil

Mole poblano

Salsa de almendras

Parsley sauce
4 servings
l

Spicy chocolate sauce

10 dried ancho chili peppers 2 cups boiling water 5 tablespoons dried almonds

Add

the chocolate

and

stir until

Almond sauce
4 servings

melted. The sauce should be the consistency of heavy cream. If it seems too thick, add a little of
the chili soaking water. This

/ 2
/n

cup finely chopped parsley cup blanched and chopped

2 tablespoons lard or

oil

almonds 6 tablespoons olive oil 3 tablespoons wine vinegar 1 teaspoon sugar Y2 clove garlic, crushed
1/2

2 onions, chopped 2 cloves garlic, crushed 3 tomatoes, peeled, seeded and

sauce

is

served with tortillas,

tamales. turkey and chicken.

2 tablespoons minced onion 1 small clove garlic, crushed

1

tablespoon sugar

chopped

Y2
1

cup raisins
tortilla (recipe

%
page 31). and broken into
l

2 tablespoons vinegar cup tomato sauce /2 cup finely chopped almonds

teaspoon salt
Freshly ground black pepper

teaspoon salt
Freshly ground black pepper

fried in oil

pieces 2 tablespoons sesame seeds

Place

all

the ingredients in the

y2
1

teaspoon cinnamon
teaspoon ground cloves teaspoon coriander seeds

blender. Blend to

form a smooth puree. Serve with fish, veal, cooked meat or vegetables
such as cauliflower, carrots or tomatoes.

Y2 2 /
l

teaspoon salt

4 tablespoons lard 2 cups chicken broth

iy2

ounces Mexican chocolate. cut into small pieces

in quarters

Heat the lard or oil in a saucepan and saute the onion and garlic until golden brown. Add the sugar, vinegar, tomato sauce and almonds and cook, stirring. 2 minutes. Season with salt and pepper. Serve the sauce
hot with
fish,

chicken or tongue.

Cut the peppers

and

soak in boiling water 1 hour. Discard the stems and seeds of the peppers and place the peppers in the jar of an electric blender. Add the almonds, onions, garlic, tomatoes, raisins, tortilla, sesame seeds,

cinnamon, cloves, coriander, salt and a few tablespoons of the chili soaking water. Blend at medium speed, adding tablespoons of water if
necessary, until a paste
is

formed. Heat the lard in a

saucepan and add the

paste.

chili

Cook,

stirring, 2

or 3

minutes.

Add

the broth

gradually, stirring constantly.

Tortillas

Tortillas

Tortillas 2

The

'tortilla'

ofMexico
(or,
i.s

is

Tamales, and 'hallacas' are

essentially envelopes

Tortillas

Tortillas 2
2(1 to

probably the hardiest dish ever

devised by

of
with meat

man
It

more likely
it

corn-meal dough

filled

2 cups flour
I

24 Torn!!, is

by woman'.).
the base

not only ike

or vegetables, or sometimes

teaspoon salt

daily bread of the country, but

is

sweetened fruit, then wrapped

either corn huks or
I

in

teaspoon baking powder

2 cups masa harina

(cornflour)
I

ofa large number of

It

banana leaves

everyday and festival dishes.

though plain parchment will also

.

*/2

3 tablespoons lard cup water

the flour, salt and baking

teaspoon salt
to iy$ cups

can be crisped and used

sorts

to

hold all

serve)

then steamed until the

1
Sift

warm water

offillings - meat, fish, vegetables. Then it is called a 'taco ) It can be fried, filled and sauced then baked in a dozen different ways as an enchilada. It
(
'.

flavors have blended and

cooked

through. This kind ofpreparation

powder together into a bowl. Cut the lard into the flour
with a pastry blender or 2 knives. Add the water gradually,
stirring with a fork.

Combine
salt in

the

masa harina and

makes them

excellent choices for

picnic meals.

a bowl. Add the warm water gradually, kneading the mixture until it can be gathered
into a ball.

Knead
and
set
it

On humid

days, you

can be made large or small

the particular requirement

to suit

the

dough

into a ball

will

need only the

minimum

of the

aside for 30 minutes. Pinch off

amount of water. The dough

should not be sticky. Let it rest for 30 minutes. Form pieces of the dough into walnut sized balls. Dust a board and rolling pin very generously with corn flour. Roll the balls out into 5 to 6 inch rounds. If the dough
tends to stick, return
it

cook.

It

can be broken up

to

thicken soups - or toasted to

serve with appetizers. In the

United Stales, young people

particular have found
it

in

wonderful addition
culture' -and fill
it

to the 'snack

with
I

walnut sized pieces of the dough and roll each piece out on a lightly floured board into a round 6 inches in diameter and !/g inch thick. Heat an ungreased cast iron skillet until a drop of water sizzles on the
surface.

everything from hamburger

with

Cook

the tortillas

to the

about
until

or without chili sauce) to peanut

butter

minute on each side lightly flecked with brown.

1

andjelly! The

tortilla is
'.

As

the tortillas are done,

in foil
r

most commonly made of 'mais

the corn flour native to Latin

them
in a

wrap and keep warm

bowl and knead in a little more flour. If it seems too dry add a few drops of water and knead thoroughly. Rub an 8 to 9 inch
cast iron skillet with shortening

200 oven.

America, but

it

may also be made

or lard and heat

heat.

it

over

medium

from wheat or rice flour. Where once it was entirely a hand operation - (and it is quite a sight
to
little

Cook

the tortillas until

dry. about 2 minutes

watch a skilled woman pat the ball of dough into measured

sizes

offlat cakes), tortilla making is now done by machines which knead and roll the dough
into

on each side. As they are done, wrap them in foil and keep warm in a very low oven. To serve, wrap them in a linen napkin and place in a basket. If you make
the tortillas in advance, reheat

a standard form. In most

cities,

them

in

an ungreased

skillet for

Mexican
a
tiny

a few seconds on each side.

even the poor buy

their daily ration

of tortillas from
square.

shop

in the

Tortillas

may be both canned or

easy to turn a simple
into a festive meal.

frozen,

and a supply on hand

it

makes

hamburger

Enchiladas Acapulco

Enchiladas

Panquecas de brocoli

Guadalajara

Tortillas Guadalajara style

4 servings 2 cups diced cooked chicken
or turkey

Tortillas Acapulco style

Broccoli pancakes
6 servings
Filling:
/ large bunch broccoli 2 tablespoons vinegar

the oil in a skillet

and saute the

of

beef until

it

has
fat

lost all trace

4 servings
1 '/>

pink.

Pour

off all the

accumulated
cups Salsa ranchero I recipe
onion, garlic,

and add the bay leaf, oregano,

cup chopped black olives V2 cup chopped almonds

x

/i

page 28) 12 tortillas (recipe page 31) 1 cup Fri/oles refritos (recipe
1

parsley, chives, tomatoes, salt

and pepper. Cook over low heat

10 to 15 minutes, stirring

4 tablespoons water
4 tablespoons butter 2 tablespoons finely chopped
onion

2 tablespoons finely

chopped
Recipe
1

onion
1

page 73) cup cooked diced veal or

chicken

occasionally.
thick. If
skillet,
it

The sauce
1

will

be

tends to stick to the

cup Salsa verde

add water,

tablespoon

page 28
12

cup sour cream

at a time.

tortillas recipe page 31 V2 cup grated Parmesan cheese 2 tablespoons butter

l

Meat sauce
Heat the Salsa ranchero and
spread each tortilla with a little of the sauce. Combine the

To assemble

the dish, roll up

olives,

combine the chicken, almonds and onion. Heat the Salsa verde and spread
In a bowl,

each tortilla with a little of the sauce. Spread a portion of the chicken mixture over the sauce

remaining sauce with the beans veal. Reserve J/3 of the mixture. Spread each tortilla with a portion of the remaining mixture. Roll up the

and

2 tablespoons oil 1 pound ground lean beef 2 tablespoons finely chopped onion 1 clove garlic, crushed 1 bay leaf, crumbled Y teaspoon oregano 4 1 tablespoon finely chopped
parsley
1 tablespoon chopped chives 6 tomatoes, peeled, seeded and chopped

the broccoli in the tortillas,

leaving a floweret sticking out

at

each end. Arrange the

tortillas in a circle

around the

and roll up the tortillas. Place them in a shallow buttered baking dish and spoon the remaining Salsa verde on top. Sprinkle with cheese and dot with butter. Bake in a 350' oven
10 to 15 minutes until nicely

and place in a buttered shallow baking pan. Spread the remaining mixture over the
tortillas tortillas and top with sour cream. Bake in a 350 oven 15 to 20 minutes. Serve with a crisp green salad.

edge of an ovenproof serving dish. Mound the meat sauce in the center and sprinkle with cheese. Place in a 350 oven 5 to 10 minutes just until heated through. Serve immediately.

V2

teaspoon salt
Freshly ground black pepper

12 tortillas
cheese

recipe

page 31

browned.

4 tablespoons grated Parmesan

To prepare
the vinegar

the filling, divide the broccoli into flowerets. Combine

and water in a small bowl and dip the flowerets into

the mixture several times.

Bring plenty of salted water to a

and cook the broccoli about minutes until barely tender. Drain the broccoli. Heat the butter in a skillet and saute the onion until soft. Add the broccoli and saute, stirring with
boil
7

To

wooden spoon, 2 or 3 minutes more. prepare the meat sauce, heat

a

'Huevos rancheros'are,

literally,

Brazilians excel at subtle spicing.

eggs, farmhouse style -served on

tort Mas. garnished with hot

Here, broeeoli is cooked and

rolled into thin tortillas and

chili

sauce and cool avocados.

garnished with a tomato and herb

flavored meat sauee (recipepage
32, 3rd column).

Huevos Rancheros

Tortillas with eggs

style

farmhouse

4 servings 3 tablespoons oil 8 tortillas (recipepage 31)

/3

4 tablespoons butter 8 eggs cup salsa rancero ( recipe

page 28)
1

avocado, thinly sliced

oil in
1

Heat the
lightly

a skillet and fry

at a time, until

the tortillas,

browned on both sides. Place 2 tortillas on each of 4

serving plates. Melt the butter

and

fry the

eggs until the whites

are set but the yolks still soft. Top each tortilla with a fried

egg and garnish with salsa

ranchero and avocado Serve immediately.
slices.

Panquecas com queijo

Panquecas de batata

Tortilla

dearroz

Pancakes with cheese

4 servings

Potato pancakes
4 servings

Rice pancake
4 to 6 servings

2 cups Ricotta cheese

2 eggs,
!4

Y2

lightly beaten cup grated Parmesan cheese teaspoon salt

2 large raw white 1 tablespoon grated onion 2 eggs, beaten 2 tablespoons flour
1

2 tablespoons
J
1

oil

onion, finely chopped

small red pepper, finely

Freshly ground black pepper 2 tablespoons finely chopped parsley

1

teaspoon salt
Freshly ground black pepper

chopped 2 cloves garlic, crushed

1

cup rice

Oil for frying

Peel the potatoes

teaspoon salt

tablespoon grated onion

2 cups boiling water

12
I

page 31 cup prepared tomato sauce

tortillas (recipe

and grate them

1

3 eggs
2

coarsely. Stir in the onion, eggs,

cup grated Parmesan cheese

oil in

Thoroughly combine the Ricotta cheese, eggs. Parmesan cheese, salt, pepper, parsley and onion. Spread a portion of the mixture on each tortilla. Roll up the tortillas and place in a shallow buttered baking dish. Pour the tomato sauce on top. Bake in a 350 oven 10 to 15
minutes until the sauce
bubbling.
is

and seasonings. Heat % inch oil in a frying pan and drop

flour

Heat the
garlic 5

a saucepan

and

the potato mixture by

saute the onion, red pepper and

oil.

tablespoons into the hot

minutes over
the rice

medium
salt

flattening each pancake with a spoon. Fry for 5 minutes on each side until golden brown. Drain on paper towels and

heat.

Add

and

and

serve hot. If desired, crisp

cooked bacon may be crumbled

into the mixture before cooking.

cook, stirring, for about 2 minutes until the rice is opaque. Add the water and stir once with a fork. Lower the heat, cover and simmer 25 minutes or until the rice has absorbed all the liquid. Remove

Note: The pancakes must be cooked immediately after preparing as the potato mixture darkens as it stands.

from the heat and

set aside

until the rice is cold. Beat the eggs with the cheese and

combine with the cold

rice.

Transfer to a large shallow fireproof skillet or baking pan.

Place under the broiler for 5

minutes until the top has browned. Serve immediately.

Rice and corn dishes

Arroz a la mexicana

Airoz verde

Arroz jocqui

Rice Mexican style

Green

rice

Rice with sour cream

4 servings 3 tablespoons
1 1
1

oil

large onion, chopped

2 green peppers, seeded and finely chopped

1

j/2

cups rice

chili

poblano, peeled, seeded

3 cups chicken broth

4 large tomatoes, peeled,
1

and finely chopped

1

Y2 2 /
l

2 cups cooked rice cup diced cooked chicken cup diced cooked ham
teaspoon salt
Freshly ground black pepper 2 cups sour cream

seeded and chopped 2 red chilies, mashed 1 clove garlic, crushed 1 2 teaspoon salt

cup chopped parsley green onion, chopped

1 clove garlic

2 sweet green peppers,

seeded and cut into pieces 3 tablespoons tomato catsup

Heat the oil in a saucepan, add the onion and fry for 5 minutes until golden brown. Add the rice and stir for 2 minutes.

3 cups chicken broth 3 tablespoons oil 1 1/ cups raw rice 2 3 hard boiled eggs, sliced 2 small cans sardines, drained

V2 pound Ricotta
cheese

cheese

6 tablespoons grated Parmesan

Combine
chili

the green peppers,

'

Add

the chicken broth,

chilies, garlic

tomatoes,

and

salt.

Cover and simmer gently for 25 minutes until the rice is tender and has absorbed the liquid. Serve with a salad or tomatoes.

poblano, 2 cup parsley, onion and garlic in an electric blender. Blend to form a smooth
puree.

Combine the rice with the chicken and ham. Season with salt and pepper. Mix the sour
cream with the green peppers and tomato catsup. Alternate layers of rice, sour cream mixture and Ricotta cheese in a
buttered fireproof dish.

Add

the chicken broth

and mix

well.

Heat the

oil in a

saucepan. Add the rice, stirring constantly until the rice is lightly-

Top
in a

with

browned. Add the puree, cover, and cook gently for 20 minutes
until the rice
is

a layer of rice. Sprinkle with

Parmesan

cheese.
:

Bake

tender. Transfer

to a

warm

serving dish and

sliced

preheated 350 oven for 30 minutes until the cheese has

sprinkle with the remaining

parsley.

melted and browned.

Garnish with

and sardines and serve

hot.

>*tiVfvMiV>%

Rice, subtly spiked with glowing

pink

ham

is

topped with crisply

sauteed pineapple rings in this uniquely island way in Jamaica.

Yambalaya

Rice with
4
to

ham and

pineapple

6 servings
oil

6 tablespoons
1 1

pound cooked ham, cubed

onion, chopped
garlic,

2 cloves
1

crushed

tomato, peeled, seeded and

sliced

1 1

bouillon cube

teaspoon saffron (optional)

2 cups rice 3 cups water

I

teaspoon salt Freshly ground black pepper

cup canned shrimp (drain

and reserve juice)

1

(1 pound) can sliced pineapple (drain and reserve

juice)
1 egg, lightly
1/2

beaten

cup fine dry breadcrumbs 4 tablespoons butter

Heat the oil in a saucepan and and fry the ham for 5 minutes. Add the onion and garlic and fry 5 minutes until soft and golden. Add tomato and bouillon cube and simmer for 5
minutes more.
rice,

Add

saffron,

juices

salt, pepper and the from the pineapple and shrimp. Cook over low heat for

water,

25 minutes or until the rice

tender. Stir in the

is

shrimp and

mix

well.

Dry

the slices of

pineapple, dip in beaten egg

and breadcrumbs. Heat the butter in a frying pan and fry the
pineapple slices until golden brown. Transfer the rice to a heated serving dish, garnish
with pineapple slices and serve
hot.

All through Latin

America then-

trapped and steamed to delicate

Pasta

is popular in

Paraguay

are variations ofthe comhu.sk. stuffed with meat. meal,

vegetables spices - all carefully
.

endemess. These tamalesare

ypical of Mexico.

thanks to the Italian immigrants

Here it is served with mushrooms and spicy sausage,

there.

(below)

Tallarines

Humitas

con salsa dehongos

Noodles with mushroom sauce

4 servings 3 slices bacon, chopped 2 onions, finely chopped 1 cup tomato sauce 1 tomato, peeled, seeded and chopped
54

Stuffed corn husks

4
to

6 servings

4 cups (8 ears) fresh corn

kernels

pound ham,
thin strips

cut into

2 Spanish sausages or substitute pepperoni

l

/2
1 1

teaspoon salt
Freshly ground black pepper

3 tablespoons butter 1 onion, chopped 1 tomato, peeled, seeded and chopped Y2 teaspoon salt Freshly ground black pepper 1 teaspoon sugar 54 cup milk 2 eggs

cup chopped mushrooms cup beef broth

Remove
Keep

the corn kernels

from

y 4
1

pound noodles, cooked until barely tender and

drained

the cobs. Reserve the cobs.

the largest husks (leaves

from the corn cobs) and cover

with boiling water to soften.

cup grated Parmesan cheese

in

Fry the bacon

until the fat

a saucepan

Heat the butter in a frying pan, add the onion and fry for
minutes until soft. Add the tomato, salt, pepper and sugar
5

has rendered.

Add

the onions and fry until golden

brown. Add the tomato sauce, tomato, ham, sausages, salt and pepper and combine
thoroughly. Cover and simmer

and cook

for 5 minutes.

Add

the corn, milk and eggs and cook gently for 10 minutes,
stirring constantly.

Dry

the

20 minutes. Add the mushrooms and broth and simmer, uncovered, 15 minutes more. Make a layer of noodles in a shallow buttered baking dish. Sprinkle with some of the cheese and spread with part of the sauce. Continue layering
until all the ingredients are used,

ending with a layer of sauce. Bake in a 375 oven 25 minutes.

Serve from the baking dish.

corn husks and place 3 tablespoons of the mixture in the center of each. If husks are small, use 2 for each humitas. Fold the sides of the husks over the filling and lap the two ends over each other to enclose the filling. Secure tightly with string. Arrange the cobs on the bottom of a large wide pan and barely cover with boiling water.

Cover with the humitas. Cover the pan tightly so that steam cannot escape and cook 30 minutes. Remove from the heat, untie and stack on hot
platter without

opening the husks.

Tamales

Tamale pastel

Pastel de choclo

Stuffed corn husks

12 to 16
rings

Mexican corn
4 servings

pie

C h ilea 11 corn pie

6 servings

12 to 16 dried or fresh corn

husks

2 tablespoons olive 2 onions, chopped

1

oil

4 tablespoons oil 1 onion, chopped

Y2

cup lard 2 cups masa harina (corn

flour)
1

clove garlic, crushed

y2 pound ground beef

Vi teaspoon thyme '2 teaspoon salt

2 cups diced cooked pork

1
1/3

teaspoon

chili

powder

teaspoon salt

2 Vi lo 1

A cup beef broth cup mole poblano I recipe

diced

page 30)

cup chopped pitted olives 14 teaspoon coriander l 2 / teaspoon salt 4 small tomatoes, peeled,
1

Freshly ground black peppe,

3 hard boiled eggs, sliced

14

cup raisins 2 cups diced cooked chicken

/2
l

pound cooked turkey meat,

Y2
Soak the dried corn husks
in
1/4

seeded and chopped cup beef broth cup water cup masa harina ( corn flour
slices

/ 2

cups frozen or canned corn 1 cup milk 2 eggs, beaten

basil
1 teaspoon sugar 2 tablespoons butter

/2 teaspoon

warm

water 30 minutes or wash the fresh corn husks. Beat the lard with an electric mixer until

Muenster cheese
a heavy frying

Heat the

oil in

Add the masa and combine thoroughly. Add enough of the

light

and

fluffy.

pan. add the onions and garlic

Heat the
until soft

oil in

a frying pan, add

harina and

salt

and cook for 5 minutes until soft and golden. Add the diced
pork,
chili

the onion and fry for 5 minutes

make a soft dough. Spread the corn husks out on a board. They should measure approximately 4 to 5 inches wide and 8 inches long. If they are not wide enough, overlap 2 husks. Spread the dough to a 3 inch square in the center of each husk. Combine the poblano sauce and the diced turkey and place a mound of the mixture on top of the dough. Fold over each long, narrow edge, then
broth to
fold in thirds, enclosing the
filling.

coriander,

salt,

powder, olives, tomatoes and

and golden. Add the ground beef, thyme, salt and pepper and cook for 10 minutes,
stirring occasionally. Place in a

Simmer for 10 minutes. Combine the water and masa harina and add to the pan.
beef broth.

buttered ovenproof casserole.

Arrange a layer of egg

slices

Bring to a boil, stirring

and cook for 5 minutes. Turn into a buttered 8 inch square baking dish and cover with slices of cheese. Bake in a preheated 350 oven for 30 minutes and serve hot.
constantly,

over the meat, sprinkle with raisins and cover with the chicken. Cook the corn in the milk for 5 minutes. Cool. Add
the beaten eggs, basil and sugar.

butter

Pour over the chicken, dot with and bake in a preheated 350 oven for 30 minutes.

Place the tamales. seam

in a

side

down,
1

steamer or

colander. Steam over simmering

water

hour. Serve immediately.

Pan de maiz

Chepa

Angii

Com

bread pudding

Corn bread
2

8 to 10 servings
3 tablespoons olive oil 3 onions, finely chopped 3 tomatoes, peeled, seeded
1

/3

cup butter
cups grated sharp Cheddar
cheese

to

6 servings

2 eggs
2

2 cups water 1 cup coconut milk (see note)

I

and chopped

2y 4 Y2

cups yellow corn meal teaspoon salt

y2 y2

cups rice flour teaspoon salt

Y cup chicken broth 4 1 teaspoon salt 2 cups sifted corn meal 1 teaspoon baking powder
1

2 teaspoons baking powder 1/3 cup milk

Beat the butter until light and fluffy. Add the eggs 1 at a time. beating well after each addition.

Combine water and coconut

milk. Place 2 cups of the mixture
in a

pound cottage cheese

3 tablespoons melted butter 1 y cups milk 2

Add

the cheese
is

and beat

until

saucepan and bring to a simmer. Combine the rice flour with the remaining liquid and beat with a wire whisk until
smooth. Add the flour paste to the simmering liquid, a little at a time, stirring constantly with
a wire whisk. Boil 5 minutes, stirring constantly. Lower the
heat and simmer 15 minutes, stirring occasionally. Season

the mixture

smooth. Combine

Heat the olive oil in a saucepan and saute the onions 5 minutes. Add the tomatoes and cook
10 minutes, stirring frequently.

the corn meal, salt and baking

powder and add

Add

the broth and salt and cook over medium heat 10

to the cheese mixture alternately with the milk. Continue beating until well blended. Spread the batter
in a buttered 8 inch loaf

pan and

minutes. Sift the corn meal and baking powder together

into a bowl.

cover with aluminum foil. Bake : in a 375 oven 50 to 60 minutes

or until the loaf is firm. Remove from the pan and cool on a wire
rack.
in

with

salt.

This dish

is

traditionally placed in a
chilled

mold,

Add

the cottage

and milk and mix thoroughly. Stir in the onion tomato mixture. Place
cheese, butter

and served cold, but most Americans prefer it served

a buttered
:

8x8 inch baking

pan and bake the pudding in a 350 oven 1 hour. Cut into rectangles and serve immediately.

hot like a thick cereal. Note: To make coconut milk, simmer together equal parts of shredded dried coconut and

milk for 30 minutes. Strain and use the milk as directed.

//;

Mexico, delicate lightly

Fish dishes

sauteedfish fillets are marinated man orangejuice/oil mixture and

garnished with green pepper and

fragrant orange rind.

Island coi >ks combine nati\

vegetable sand saffron into
soul-satisfying slew in the
Antilles.

Pisca stoba

Latin America encompasses more

than seven thousand miles of
coastline with two oceans, the

America are seldom found

cooks understand die need

in the

fish fillets (halibut, cod,

southern countries where the

to

red snapper, cut into 3 to

4 servings

4 inch pieces)

Gulf of Mexico and the Caribbean Sea to provide a

seemingly endless variety ofgifts from the sea. Quite naturally, fish
is

maintain the delicate, natural

flavor offish or to encliance
it

2 tablespoons butter
1

Heat the butter

in a casserole.

only lightly.

onion, thinly sliced

and

Add

the onion, garlic, green

separated into rings

pepper and tomato and cook,

stirring,
salt,

the major protein in

most of the
things

coastal countries.

Few

equal the glory offresh-caught

fish, quickly

cooked -either

2 cloves garlic, crushed 1 green pepper, seeded and chopped 1 tomato, peeled, seeded and chopped
1

2 minutes.

Add

the

saffron and water and

bring to a boil. Lower the heat, cover and simmer 30 minutes.

the potatoes and fish and simmer 10 to 15 minutes, depending on the thickness of the fish fillets. Do not overcook the fish. Serve from
the casserole.

Add

simply broiled over an open fire

teaspoon salt

on a beach ; or stewed with fresh

vegetables

Large pinch of saffron

1 cup water 4 small cooked potatoes, cubed

and spices for a family

meal. The cooks of Latin

America have developed an infinite number of ways to

prepare their natural glory.
Pickled, smoked, curried, stewed,
stuffed,

sauced (often with other

fish), fish in the countries

of

Latin America reaches a peak of

perfection seldom found in any

other part

of the world.
is

Ofparticular note

the great

supply of red snapper available

throughout Mexico - often served

with sweet

and sour sauce

that

defies analysis. All through the

Caribbean areas, the fish markets

are one of the great 'tourista'
sights.

The great

variety

of

seafood is attractively arranged

and garnished and the vendors sing the special charms of their
particular catch each morning.

The Amazon and the River Plata

also supply a great
fish. Shellfish

abundance of - the huge shrimp,

and lobsters caught off die coast of Chile and Peru - are famous
all

over the world.

The breading and frying

techniques so

common

in

North

Escabeche de pescado

Cebiche de corvina

Peixe escabeche

Massala

viesie

moda

Brasileira

Pickled

fish

Peruvean pickled
6 servings

fish

Fried fish in escabeche sauce

4 servings
I

Curried

fish

4 servings 3 tablespoons butter 2 pounds fish fillets cup olive oil Y cup orange juice A 3 tablespoons tarragon
!4

4 servings
4
1

2 pounds hake or other white

fish fillets

tomato, peeled, seeded and

fillets

of cod, halibut or
salt

chopped
1

teaspoon salt Freshly ground black pepper 2 whole hot chili peppers,
1

onion, cut into thin slices

snapper teaspoon

tablespoon chopped
coriander or
1

vinegar

seeded and sliced into thin

strips
1
1 1

teaspoon dried coriander

2 hay leaves
1
1/8

tablespoon chopped parsley tablespoon chopped chives

oil

teaspoon salt

tablespoon chili powder

Juice of 3 lemons Juice of 4 limes

6 tablespoons oil 1 onion, chopped 2 cloves garlic, crushed 1 tomato, peeled, seeded and chopped
1

teaspoon white pepper Grated rind of 2 oranges 2 tablespoons finely chopped green pepper 2 tablespoons finely chopped
sea/lions
1

2 large onions, finely chopped

2 tablespoons
I

green pepper, seeded and cut

into pieces
to

tablespoon vinegar
clove garlic, crushed
1

1
I
x

3 teaspoons curry powder,

small clove garlic, crushed

in a skillet

head of lettuce I pound sweet potatoes, cooked and sliced 4 ears fresh corn, cooked and
I

cup water
salt
1

to taste

/2 teaspoon
4

cup water

Freshly ground black pepper

1

cup

oil

cut into 2 inch rounds

iy2 pounds fillets of white fish

Prepare the sauce by mixing
for the oil
all

Heat the butter

brown
both

the fish

fillets

and quickly on

sides. Carefully transfer the

Cut the fish into inch pieces and place in a large flat glass or
1

the ingredients together, except

shallow glass dish. Combine the remaining

fish to a

ceramic dish. Mix the salt, pepper and the chili peppers.

ingredients and pour over the fish. Cover tightly with plastic wrap and refrigerate at least 12

Add
fish.

the chili

powder and
lemon and lime

onions and combine with the

and fish. Bring to a boil and simmer for 10 minutes. Keep warm. Heat the % cup oil in a frying pan, add the fish and
over high heat for 5 minutes on each side. Add the sauce and simmer for 5 minutes. May be
fry

Dry the fish with paper towels and season with salt. Heat the pan and brown the fish 5 minutes on each side. Remove the fish from the pan. Add the onion and garlic to the same oil and fry for 5
oil in a frying

Add

the

hours, basting occasionally

juices
fish

and stir carefully so that does not break. If the marinade does not cover the fish, add additional lemon or lime juice. Cover and
refrigerate 3 to 4 hours or

Add the tomato, pepper and curry and cook for 5 minutes more. Return the fish to the pan. Add the water and simmer, covered, for 15 minutes.
minutes.

accompanied by fluffy rice. This dish may also be served cold as a salad.

Serve the

fish

with

rice.

overnight.

When

ready to serve,

place the raw fish

on

a bed of

lettuce leaves. Serve with the

hot slices of sweet potato and rings of corn on the cob.

Pescadilla al

homo

Cebiche

Baked whiting
4 servings
1 (3 pound) whiting 2 cups freshly made breadcrumbs I cup milk 1 onion grated
,

frequently with the pan juices.

Pickled raw
6 servings 6
1

fish

Place the fish on a heated platter and remove the string

and trussing skewers. Strain the cooking liquid over the fish and
serve immediately.

fillets

of sole, cut

into

thin strips

cup dry while wine

2 tablespoons
parsley
1
1

finely

chopped

egg yolk
teaspoon salt
Freshly ground black pepper
onion, sliced

1 cup lemon juice 3 onions, thinly sliced 2 teaspoons salt 1 cup water \/ cup vinegar 2 2 chili peppers minced or

V2 teaspoon chili powder

teaspoon freshly ground

1 stalk celery, sliced

black pepper

6 parsley stems 4 slices lemon

'4

3 cooked sweet potatoes,

Lettuce leaves

sliced

Y2

cup olive oil Juice of 2 lemons cup dry white wine

the fishman clean the fish
in

Place the fish in a bowl and add

the wine and

lemon juice. Let

stand 3 hours at
in a separate

room

Have

temperature. Place the onions

but leave the head and tail intact. Soak the breadcrumbs

bowl.

Add

the milk 10 minutes. Squeeze out the excess milk and place the

teaspoon salt and the water and soak 20 minutes. Drain and rinse the onions under
cold running water. Return
the onions to the bowl.

breadcrumbs
salt

in a bowl.

Add

the

grated onion, parsley, egg yolk,

Add

the

and pepper and combine

\inegar and soak

hour.

thoroughly. Stuff the fish with the mixture and secure the

opening with skewers or thread. Pass a trussing needle threaded with string through the head and
tail

of the

fish

and gently

pull

it

Drain and toss with the chili peppers, black pepper and remaining salt. Gently combine the onion mixture with the fish and let marinate 2 hours more. Refrigerate 2 to 3 hours before
serving. Serve garnished with
sliced sweet potatoes

into a semicircle.

Knot

the

string to hold the fish in that

and

position. Scatter the sliced onion,

celery, parsley

lettuce leaves.

and lemon

slices

on the bottom of a baking dish. Place the fish on top of the vegetables and pour over the olive oil. lemon juice and wine. Bake in a 400 oven about 25 to 30 minutes until the fish flakes
:

easily with a fork. Baste

'

yolk

fillets oflocalfish are wrapped around a creamy egg filling and baked in a simple

Delicate

sauce for a delectable dish

Bolivia.

in

Pescado

al

homo

Pcjerrey en escabcchc

Baked

fish fillets

egg yolks, cream,

54

cup sherry.

6 servings 6 tablespoons butter 2 onions, chopped 2Y2 cups fresh breadcrumbs 3 egg yolks, beaten 2 tablespoons heavy cream l /2 cup sherry
1
1

/2 teaspoons

salt

Freshly ground black pepper

54

teaspoon nutmeg 6 fillets of sole or flounder

in a

Heat 4 tablespoons butter

frying pan.
fry for 10

Add the onions and minutes until soft and golden. Add the breadcrumbs.

The combination offish and fruit

juice
is

a popular one, full of

protein

and vitamin

'.

In

Mexico

chopped olives and red pepper are added to enhance the flavor and
garnish the dish.

Pescado en jugo
defruta

Huachinango
a
la

veracruzana

Fish prepared with fruit juice

3 servings

Heat the
fry for 5

oil,

add the onion and

until soft.

Fish Veracruz style

4 servings
1

minutes

Add

the olives, red pepper,

salt, pepper and fruit Melt the butter in an ovenproof casserole, add the fish and pour over the sauce. Bake in a preheated 350 oven for 15 minutes or until the fish

coriander,

2 tablespoons
1
l

oil

juices.

(2 pound) red snapper or

other fish

large onion, chopped

fish and rub with salt and garlic. Heat the oil, add the onion and fry 5 minutes until soft and golden. Add the tomatoes, cinnamon and cloves and simmer gently for 5 minutes.

Clean the

/2

cup black

olives, pitted

and

teaspoon salt

Place the fish in a buttered

cut into quarters

Vi cup red pepper, chopped 1 teaspoon dried coriander
l

is

tender. Baste with the sauce

/2

teaspoon salt
Freshly ground black pepper

occasionally during cooking.

4 tablespoons orange juice 2 tablespoons lemon juice

1

Garnish with the chopped egg whites and serve hot.

1 clove garlic, crushed 4 tablespoons olive oil I onion, chopped 5 tomatoes, peeled, seeded and chopped J4 teaspoon cinnamon
54
5/3

ovenproof dish and cover with

the jalapeno pepper, capers,

lemon juice and

olives.

Cover

with the tomato mixture.

Bake

in a preheated

350 oven
frijoles

for 30 to 40 minutes until the

fish is tender.

tablespoon butter

pound) whole fish Whites of 3 hard boiled eggs, chopped

( /4

teaspoon cloves cup jalapeno pepper (canned hot chili), seeded and cut
into strips

Serve with

refritos

and

crisp tortillas.

3 tablespoons capers 1 tablespoon lemon juice 5/3 cup stuffed olives, halved

Corvina al

homo

Pudimdebacalhau

Bacalao a

la argentina

con salsa de huevo

Corbina baked with egg sauce

4 servings
4
'/2

Molded
sauce

salt

cod with shrimp

ovenproof mold. Transfer the cod mixture to the mold and

place
it

Cod Argentine
6 servings

style

in a larger

pan of hot

/2 pound)

pieces corbina or
3

halibut

pound salt cod

onion, finely chopped

water to come 2a of the way up the sides of the mold. Bake in a 350 oven 1 Is hours or until a
knife inserted in the center

I
]

pounds dried
onion

salt

cod

1
1

teaspoon salt Freshly ground black pepper Juice of 1 lemon

onion, sliced
1

3 tablespoons oil
1

bay leaf

2 tomatoes, peeled, seeded and

comes out clean. Remove from the oven and let stand 10
minutes.

y2

1
l

chopped
4 cup dry white wine 4 tablespoons butter

Unmold

the cod onto

/ 2

cup olive oil 2 egg yolks

fish on both sides pepper and lemon

a serving plate and decorate with thinly sliced onions and

olives.

cup olive oil 3 onions, chopped 1 clove garlic, crushed 2 cups cooked chick peas 3 eggs

6 tablespoons flour

Serve with a shrimp

Sprinkle the

iy 4
1

with
juice

salt,

and place in a shallow ovenproof casserole. Arrange the onion slices on top of the fish and pour on the olive oil. Bake in a 350 oven about 12 minutes or until the fish flakes
easily with a fork. Transfer the

cups milk 4 eggs, separated 2 cup raisins

Freshly ground black pepper 2 tablespoons finely chopped parsley

sauce (page 29).

3 tablespoons lemon juice teaspoon chili powder 4 tablespoons grated Parmesan cheese

4 tablespoons finely chopped

parsley

2 small onions, thinly sliced

5 pimiento stuffed olives,
thinly sliced

dry breadcrumbs 2 tablespoons butter 12 olives, pitted

l

/2 cup fine

fish to a

heated serving plate and

strain the

pan

liquid into a

Soak

the

cod

in

cold water

small saucepan. Beat the egg yolks into the liquid and place over very low heat, beating constantly with a wire whisk
just until the mixture thickens.

overnight, changing the water

several times. Remove any sk.'-i and bones and grind the cod in

a blender or use the finest blade

Immediately remove from the heat. Spoon the sauce over the fish and serve.

of a meat grinder. Heat the oil and saute the onion, tomatoes and cod for 5 minutes over medium heat. Add the wine and simmer 5 minutes. Meanwhile, heat the butter in a saucepan. Add the flour and cook, stirring, 2 minutes. Add the milk gradually, stirring
in a skillet

Soak the cod for 12 hours in Change the water Cover the fish with fresh water and add the onion and bay leaf. Bring to a boil, reduce the heat and simmer for 30 minutes. Drain and flake the fish finely with a fork. Heat 4
cold water.
twice. Drain.

tablespoons

oil in a

saucepan,

add the chopped onions and garlic and fry for 5 minutes until golden. Add the flaked cod and chick peas and mix well. Spread in a buttered ovenproof dish. Beat the eggs and add the
remaining olive
Stir in the
oil gradually.

constantly until the mixture is very thick. Remove from the heat and beat in the egg yolks,
1

lemon juice,

chili

at a time. Stir in the raisins.

pepper, parsley and cod mixture. Beat the egg whites until soft peaks form. Stir !/3 of the
whites into the cod mixture and
carefully fold in the remainder.

powder, grated cheese and parsley. Pour this mixture over the fish, cover with breadcrumbs and dot with butter. Bake in a preheated 350 oven for 20 minutes. Garnish with olives and serve from the dish.
:

Butter and flour a 2 quart

Filet de peixe

Huachinango relleno

Yatapa

a Margucry

Fish

fillets in

wine sauce

4 servings 2 pounds
1

350 oven 5 to 10 minutes until heated through. Serve immediately.

Stuffed fish
6 servings

Fish stew
servings

fillet

of sole

6 tablespoons butter
3 tablespoons flour
4 4 4

teaspoon salt
Freshly ground black pepper

cup chicken broth cup

light

2 cups dry white wine 1 cup sliced mushrooms 2 tablespoons butter 3 tablespoons flour I egg yolk !/2 cup heavy cream Juice of 2 lemon 1 cup cooked small shrimp
' J

cream

teaspoon salt
Freshly ground black pepper
Juice of
1

3 cups unsweetened grated coconut 3 cups milk 4 tablespoons olive oil 2 onions, finely chopped 2 cloves garlic, crushed

lemon

Y2

teaspoon

chili

ponder

1 cup sliced mushrooms 12 cooked mussels, sliced

6 fillets of sole 2 tablespoons finely chopped

parsley

4 tomatoes, chopped 2 cups water 2 teaspoons salt

J

teaspoon ginger

Sprinkle the
1

fillets

2 teaspoon salt Fold them in half and place in a buttered heatproof casserole Add 2 CU P wine. Bring to a simmer, cover and cook 8 minutes until the fish is just done. Do not overcook. Drain the fillets and arrange in an ovenproof serving dish. Cook

of sole with and pepper.

2 bay leaves 2 pounds fish fillets (cod or

halibut) 4 inch pieces
,

Heat

3 tablespoons butter in a
1

saucepan. Add the flour and cook, stirring. 1 minute. Add the broth and cream gradually, stirring constantly until the

pound shrimp,
deveined

shelled

and

cup ground unsalted peanuts

6 tablespoons cornmeal
Place the coconut and milk in a saucepan and simmer over the lowest possible heat 30 minutes.
Strain and reserve the milk. Heat the oil in a large saucepan and saute the onions and garlic until golden brown. Add the chili powder and tomatoes and simmer 5 minutes. Add the water, salt, ginger and bay leaves and bring to a boil. Lower the heat, add the fish fillets and shrimp and simmer
3 to 5 minutes. Transfer the fish

and smooth. pepper and lemon juice. Heat the remaining butter in a skillet and saute the
sauce
is

thick

Season with

salt,

the

mushrooms

in boiling

Drain and place on top of the fish. Melt the butter in a saucepan. Add the flour and cook,
salted water 2 minutes.
stirring.
1

mushrooms 2 or 3 minutes over high heat. Remove from the

heat and combine the

mushrooms with
\

minute.

Add

the

remaining wine gradually,

stirring constantly, until the
is thickened and smooth. Beat the egg yolk with the in a mixing bowl. Add the hot sauce a little at a time, beating constantly with a wire whisk. When 3 4 of the hot sauce has been added, pour the mixture into the saucepan.

sauce

the mussels and cup of the sauce. Sprinkle fillets with salt and pepper and spread each with a portion of the stuffing. Roll up the fillets and tie with string. Place
2

the

in a buttered shallow

baking
1

cream

dish

sauce.

and top with the remaining Bake in a 375 oven 5 to

20 minutes. Garnish with

and shrimp to a plate. Strain and reserve the broth. Place the
reserved milk in a large

chopped parsley and serve with

Bring to a simmer and stir in the lemon juice and remaining salt and pepper. Sprinkle the shrimp over the fish and pour the sauce over all. Place in a

saucepan, add the peanuts and simmer 15 minutes. Add the reserved fish broth and stir in

cornmeal. Simmer 25 minutes,

stirring frequently.

Add
until
rice.

fish

and

shrimp and simmer

through. Serve over

heated

F/.s/i is

sometimes

finely

chapped

ith seasoning, then fried quickly to preserve its delicacy.

The beautiful big shrimp of the Caribbean are sweet and rich In
.

Guyanas they are quickly fried, then simmered briefly in a pungent

curry sauce.

Balchi di pisca

Sara Sara

Fish balls
4 servings

Shrimp

in

curry sauce

4 servings
6 tablespoons
oil

2 cups water
-%
1

teaspoon salt

pound fish fillets

slices

day

old. firm textured

white bread, crusts removed

12 jumbo shrimp, shelled and deveined 4 cloves garlic, crushed 1 fresh red pepper, seeded and
cut into small pieces
1
1/3

Y2
1 1
2

cup milk
egg, lightly beaten

onion, chopped

tablespoons tomato puree Freshly ground black pepper

teaspoon salt
to

3 teaspoons curry powder,

1 cup fine dry breadcrumbs 4 tablespoons oil

to taste
1

tomato peeled, seeded and

.

sliced

Bring the water to a simmer and add Vi teaspoon salt and the fish fillets. Cook gently 8 minutes or
until the fish is tender.

2 tablespoons chopped parsley

or celery leaves

Remove

the fish with a slotted spoon and pat dry with paper towels.

Flake the

and place

fish finely with a fork in a bowl. Soak the bread in the milk 5 minutes. Squeeze out the excess milk and crumble the bread into the bowl.

Heat the oil in a frying pan and fry the shrimp on both sides for 5 minutes. Reduce the heat, and add the garlic, red pepper, onion, salt, curry and tomato.
for 10 minutes. Sprinkle with chopped parsley or celery leaves before serving.

Simmer

Add

the egg, tomato puree,

salt and pepper and combine thoroughly. Shape the

remaining

mixture into walnut sized balls and coat with breadcrumbs.

oil in a skillet and saute the fish balls until golden

Heat the

brown on all sides. Remove them with a slotted spoon and drain on paper towels. Serve
immediately.

Brazil's African injlu

evident in this pepper

rice dish.

shrimp ami

Camarao

Bahiana

Shrimp Bahia tomato sauce

4 servings
3 tablespoons
1

style in

oil

onion, finely chopped

6 small tomatoes, peeled,

l

/ 4

seeded and chopped cup finely chopped parsley 2 pounds shrimp, shelled and deveined
teaspoon salt
Freshly ground black pepper
1
I 1

Y2

tablespoon butter
tablespoon flour

cup coconut milk (see note) 2 small very hot red peppers,

minced (optional) Heat the oil in a large saucepan and saute the onion until softened. Add the tomatoes and parsley and saute 5 minutes. Add the shrimp and cook,
stirring constantly, 3 minutes.

Season with
butter.

salt

and pepper.

In a small saucepan, melt the

Add
I

the flour

and cook,
the
stirring

stirring,

minute.

Add

coconut milk gradually,

constantly until slightly
thickened.

Add

the sauce and

peppers to the shrimp mixture. Simmer 2 minutes. Transfer to a heated serving dish and surround with fried rice. Note: To make coconut milk, simmer equal amounts of grated unsweetened coconut and milk together for 30 minutes. Strain the milk and use as directed.

Chupe de mariscos

Empadinhas
de camarao

Shrimp and scallop stew

4
to

continue stirring
until the

5 minutes or shrimp are heated

Shrimp

pie

6 servings

through. Serve immediately.

pepper, olives, chopped egg and parsley. Let the filling cool for 15 minutes. Pour into the pastry
shell

2 pounds shrimp 4 cups water

1 stalk celery, sliced
1

Pastry
2'/ cups flour 2
Vi teaspoon salt 6 tablespoons butter, cut into

teaspoon pickling spices

2 teaspoons salt 5 slices firm textured white

bread, crusts removed
1

small pieces 6 tablespoons shortening 2 egg yolks

4 to 5 tablespoons ice water
Filling:

and cover with the remaining circle of pastry. Brush with beaten egg yolk. Bake in a preheated 400 oven for 35 minutes or until golden brown on top. Serve hot.

y2

cups milk 4 tablespoons butter 2

medium

sized onions,

finely chopped

2 cloves
1

garlic,

crushed

teaspoon paprika teaspoon chili powder Freshly ground black pepper

2 tablespoons oil 1 onion, chopped 1 clove garlic, crushed

4
J
l

%
I

medium

sized tomatoes.

cup finely ground almonds

the shrimp. Place the

/2 cups
1

peeled and chopped ( 1 pound ) shrimp

cooked and chopped

Wash
and
1

water, celery, pickling spices

teaspoon salt Freshly ground black pepper

teaspoon salt in a large saucepan and bring to a boil. Add the shrimp, cover and cook 3 to 4 minutes. Drain the shrimp in a colander and reserve 1 1 2 cups of the /
liquid. Shell

cup chopped ripe olives 1 hard boiled egg. chopped 2 tablespoons chopped parsley 1 egg yolk, lightly beaten
4

To

prepare the pastry, measure

the butter

and devein the

the flour and salt into a bowl.

shrimp and dry thoroughly on paper towels. Soak the bread

in the

Add

and shortening.
a pastry blender the egg yolks.
little

Combine with
or fingertips.

milk 5 minutes. the bread until fairly smooth. Heat the butter in a

Add

Mash

Add
and

the water, a
stir

at

a time,
in

with'a fork to form the

large skillet.
garlic,

Add

the onions,

pastry into a ball.

Wrap

paprika, chili powder, remaining salt and pepper and cook over medium heat about 10 minutes until the onions are very soft. Add the bread and cook, stirring, 5 minutes. Add the almonds, milk in which the bread has been soaked and the reserved shrimp cooking liquid and stir until thickened. Add the shrimp and

waxed paper and chill for 20 minutes. Cut the dough in half. Roll each half on a lightly
floured board to
plate.
fit

a 9 inch pie
filling,

To

prepare the

heat

the oil in a saucepan,

add the

onion and garlic and cook over low heat for 10 minutes until the onion is soft and golden. Add the tomatoes and cook for 10
minutes.

Add

the shrimp,

salt.

Camarones con
salsa de almendras

Congrio a

la cacerola

Mejillonesalacrema

Calamares rcllenos

Shrimp
4
to

in

almond sauce

Conger

eel in casserole

Creamed mussels
4 servings

Stuffed squid
6 servings

6 servings
cup water cup dry white wine

4 servings

I 1 1

2 pounds conger
1

eel

32 large mussels,
l

in their shells

12 squid

teaspoon salt
Freshly ground black pepper
tablespoons oil
tablespoons lard

/ 2
1

teaspoon salt
Freshly ground black pepper

pound shrimp, shelled and deveined pound scallops

4 cups freshly made breadcrumbs

IV2 cups freshly 1 cup milk

made breadcrumbs

4 tablespoons butter 3 onions, finely chopped 1 teaspoon paprika 1 cup heavy cream
1

2 2 2 2 2

cup dry white wine

y 2
y2
l

teaspoon salt
Freshly ground black pepper

tablespoons butter
onions,

4 tablespoons butter 1 cup sliced mushrooms

4 tablespoons flour 2 tablespoons brandy Juice of 1 lemon 14 teaspoon grated nutmeg 1 cup heavy cream
Place the cleaned mussels in a

chopped

/ 4
1

cloves garlic, crushed

cup raisins cup grated Parmesan cheese hard boiled egg, seived

y 2 y2
4

teaspoon marjoram teaspoon cumin

medium
sliced

sized tomatoes,

teaspoon

chili

powder
4

peeled, seeded

and

thinly

2 /

teaspoon salt
Freshly ground black pepper

3 hard boiled eggs, quartered l / cup grated Parmesan cheese 2

Bring the water and wine to a
boil in a saucepan.

medium sized potatoes, peeled and thickly sliced

Add

the

cup corn, canned or frozen V4 cup cream 54 cup croutons 2 tablespoons chopped parsley

shellfish

shrimp and scallops. Cover and simmer 3 minutes. Drain the and reserve 1 cup of the liquid. Chop all but 4 of the shrimp and scallops. Soak the breadcrumbs in the milk 10 minutes. Squeeze out the excess and discard the milk. Heat the
butter in a large skillet.
the onions

saucepan with the salt, pepper and wine. Cover and cook for 7 minutes or until the shells open. Strain and reserve the liquid. Remove the mussels from their shells. Heat the butter, add the mushrooms and cook
for 5 minutes. Stir in the flour

2 anchovies, finely chopped 4 tablespoons melted butter 2 tablespoons oil 1 onion, finely chopped 6 tomatoes, peeled, seeded and chopped

Wash

the squid. Cut off the

tentacles

and reserve a few

for

the stuffing. Discard the ink

sack and the transparent

Cut the eel into serving pieces. Season with salt and pepper and brown lightly in the heated oil. Heat the lard and
butter in a saucepan.

and add the strained wine mixture from the mussels.

Cook

gently until thickened,

Add

the

stirring constantly.

Add

the

onions, garlic, marjoram and

Add

and paprika and

saute over moderate heat

10 minutes, stirring frequently.

Add

the breadcrumbs and

reserved shellfish cooking liquid

and combine thoroughly. Stir in the chopped shellfish, cream, chili powder, salt and
pepper.

Cook

over the lowest

possible heat 10 minutes, stirring

frequently. Garnish

cumin. Fry gently until the onions have softened. Add the tomatoes, potatoes, corn and cream. Cover and cook 20 minutes over low heat. Place l / of the vegetables and sauce 2 in a casserole. Cover with the eel and top with the remaining vegetables and sauce. Place in a preheated 350 oven. Cover and bake for 30 minutes. Serve hot, garnished with croutons and

brandy, lemon juice and nutmeg. Stir well and gradually pour in the cream. Add the mussels

and reheat but do not

boil.

from the back. Chop and place Add the breadcrumbs, salt, pepper, raisins, Parmesan cheese, hard boiled egg, anchovies and melted butter and combine thoroughly. Stuff the squid and arrange them in a buttered baking pan. Bake in a 350 oven 30 minutes. Meanwhile, heat the oil in a saucepan and saute the onion until golden brown. Add the tomatoes and simmer 5 minutes. Pour the onion/tomato mixture over the squid and bake 15
cartilege

the reserved tentacles

in a

bowl.

minutes more.

chopped

parsley.

with hard boiled eggs and

Parmesan cheese. Cut reserved shrimp and scallops in half and arrange on top of each serving.

Meat dishes

'Picadillo

'

is

name which covers

nuts, raisins, /rials or

whatever
It is

a whole range oj dishes oj finely chopped meal mixed with

tomatoes, onions, olives, peppers,

happens

to

be on hand.

served

alone as a kind ofhash or used as a

stuffing for other dishes.

In Peru,

where mail

IS plentiful,

luscious tidbits arc

marinated and

spitted over hot coalsfor a special

treat,

top

Argentina isfamousfor its beej and its cooks have devised wonderful way to make the often tough, range-fedmeal lender and
s

last)

Here
.

it is

siminercdwilh

salt

fork sausage, chicken and an

array ofgarden fresh vegetables /(( ipepage54, Islcolumn).

Picadillc

Anticuchos

Stewed meat with onions and raisins

4 servings

Barbecued meat
4 servings 2 pounds
sirloin steak, cut into

2 pounds lean stewing beef.

cut into I
1
l

inch cubes

inch cubes

J cup tarragon vinegar

>/>

teaspoon salt

Water
2 tablespoons
1 onion, finely
oil

cup water 2 fresh chili peppers, finely chopped or

2 y

chopped
crushed

teaspoon

chili

powder

3 cloves

garlic,

2 cloves

garlic,

crushed

3 large tomatoes, peeled,

seeded and chopped red pepper seeded and chopped 12 pimiento stuffed olives % teaspoon ground cloves 2 teaspoons vinegar Y4 cup raisins
1
.

54 teaspoon saffron I teaspoon salt

Freshly ground black pepper 3 tablespoons olive oil

Place the steak cubes in a bowl.

Combine
steak.

all

the remaining

Place the beef in a casserole.

Add

>2

teaspoon

salt

and water
and

to barely cover the meat. Bring

and pour over the Cover tightly with plastic wrap and refrigerate overnight, stirring occasionally. Thread the steak cubes on skewers and
ingredients

to a boil, lower the heat

simmer, covered, 1 V hours. 2 Remove the cover and simmer until the liquid has almost completely evaporated. Heat the
oil in

brush with olive oil. Broil 10 to 1 5 minutes until the meat reaches the desired degree of
doneness. Turn frequently and
baste with the marinade. Serve with corn on the cob or roasted sweet potatoes.

a casserole

and saute the

onion and garlic until golden brown. Add the tomatoes and

simmer 5 minutes. Add the red pepper, olives, cloves and vinegar and simmer 10 to 15
minutes until the tomatoes are

cooked to a puree. Add the beef and raisins and cook 10 minutes
more, stirring frequently. Serve over rice.

Puchero

criollo

Lomo Mar

del Plata

Lome

a la huancaina

Correct the seasoning.

the meats and arrange

Remove
on a hot
hot.

Fillet of

beef

Mar

del Plata

6 servings
1

platter. Place the vegetables

around the meat and serve

cup dried chick peas or Great Northern beans
ribs

8 cups water 2 pounds short

l

of beef

V2 pound lean salt pork, sliced 3 / pounds chicken, cut into 2

pieces
J

Y2

teaspoons salt

Freshly ground black pepper 3 spicy sausages (Spanish if

possible) sliced
,

4 carrots, sliced 4 onions, sliced 3 cloves garlic, crushed 1 small zucchini, peeled and
sliced

4 tomatoes, peeled and quartered I small cabbage, cut into

eighths
1

green pepper, seeded and

chopped 4 potatoes, peeled and sliced

leeks, cut into rings

2 tablespoons chopped parsley

Cover the dried peas with water and soak overnight. Drain. Measure 8 cups water into a large saucepan and add the
chick peas. (If canned chick peas are used, do not add them unti
the last 20 minutes.) Bring the water to a boil, add the beef, pork, chicken, salt and pepper. Cover, reduce heat and simmer
for
1

\/ 4

hours.

Add

the sausages
for
1

and carrots and cook

minutes.

Add

the onions, garlic,

zucchini, tomatoes, cabbage,

green pepper, potatoes, leeks

and

parsley.

Cook

for 20 minutes

or until the potatoes are tender.

Bifes a la criolla

Carbonada Criolla

Cariucho

corn and peaches and continue cooking for 5 minutes. Spoon the
6 servings

Steak with peanut sauce

4 servings 2 tablespoons olive oil 1 onion, finely chopped
Vl green pepper seeded
,

6 servings
1

mixture into the baked

3 tablespoons olive oil 2 l/ to 3 pounds sirloin, cut into 2

(8 to 10 pound)

pumpkin

pumpkin, replace the lid and bake for another 15 minutes in a

preheated 375 oven. Place the pumpkin on a large serving
platter

2 tablespoons butter, melted

1
2

y2

inch thick slices

sliced

teaspoons salt
Freshly ground black pepper

4 potatoes, thickly
thickly sliced

4 tomatoes, peeled and

Filling:

and ladle the carbonada from the pumpkin to serve.

4 onions, thinly sliced 4 green peppers, seeded and

cut into strips

3 tablespoons butter 2 pounds chuck steak, cut

1 I

and chopped 2 tomatoes, peeled, seeded and chopped y teaspoon chili powder 4
cup beef broth cup ground unsalted peanuts J4 cup heavy cream 3 tablespoons butter 4 individual steaks y2 teaspoon salt Freshly ground black pepper
1

into

inch cubes

y2

2 tablespoons finely chopped

parsley
I

large onion, chopped

1 I

clove garlic, crushed

teaspoon salt
Freshly ground black pepper

teaspoon salt
Freshly ground black pepper

cup beef broth 2 cloves garlic, crushed

1

Heat the

oil in a skillet

and

saute the sirloin slices over

teaspoon sugar 2 tomatoes, peeled, seeded and coarsely chopped iy2 cups beef broth 3 white potatoes, peeled and
1

Heat the olive oil in a saucepan and saute the onion and green
pepper
heat.
chili

minutes over medium

high heat until nicely browned.

cut into

y2

inch cubes

Remove from

the skillet. In a

large casserole, layer the meat,

2 cups frozen or canned com 4 peaches, peeled, halved and

pitted

Add the tomatoes and powder and simmer 5

potatoes, tomatoes, onions and

green peppers. Sprinkle the

layers with parsley, salt

Add the broth and peanuts and simmer over very low heat 25 to 30 minutes. Stir
minutes.
in the to

and

Wash

the

pumpkin and

cut a

pepper. Pour the oil out of

the skillet

circle 6 inches in

diameter from
the seeds.

cream gradually and bring simmering point. Keep the

and add the beef

the top.

Remove

sauce

warm

while preparing the

broth and garlic. Bring to a

Brush the inside with melted

simmer, scraping up the brown

bits clinging to the pan. Pour over the meat and vegetables.

and sprinkle with salt and pepper. Bake in a preheated c 375 oven for 45 minutes until
butter

Heat the butter in a and saute the steaks 3 minutes on each side or
steaks.

large skillet

Cover and simmer about

30 minutes until the potatoes are tender. Serve from the casserole with crusty bread and a green salad.

when pierced with a fork. To prepare the filling, heat the butter, add the beef and fry until brown on all
tender but firm

until they reach the desired degree of doneness. Sprinkle them with salt and pepper and

Remove the meat, add the onion and garlic and fry for 5 minutes until soft. Return the
sides.

arrange on a warm platter. Pour the peanut sauce over the steaks and serve immediately.

meat to the pan and add the

salt,

pepper, sugar, tomatoes

and broth. Bring to a boil, cover and cook for 25 minutes. Add the potatoes and continue
cooking for 15 minutes.

Add

the

'Matambre' translates
'kill hunger'

literally as

hard boiled eggs - a traditional

dish served hot or cold

-which truly

describes this wonderfidbeefroll,

Argentina.

stuffedwith vegetables and

Matambre

Rolled stuffed flank steak

6 servings
1
I

Filling:
l

/2 pound spinach, washed and trimmed

cups fresh, firm textured

Place the steak in a glass or earthenware dish. Sprinkle with

salt,

pepper, thyme, parsley,

preheated 375 oven. Cook for 1 '4 hours or until the steak is tender. Let rest for 10 minutes.

iy2
(2
1

/2 pound)

flank steak

breadcrumbs
3 tablespoons milk
>/2

teaspoon salt Freshly ground blaek pepper

cup green peas

slices bacon,

/2 teaspoon thyme
cup chopped parsley
onion, finely chopped
J

chopped and

Y 4 Y 4

fried until crisp

teaspoon salt
Freshly ground blaek pepper

cup wine vinegar

4 carrots, cooked and sliced

lengthwise

4 hard boiled eggs, quartered

lengthwise

onion and vinegar. Cover and marinate overnight. To prepare the filling, spread the spinach leaves evenly over the steak. Mix the breadcrumbs with the milk. Add the peas, bacon, salt and pepper. Spread over the spinach leaves. Arrange the slices of carrots across the width of the steak, and place the eggs in rows in between. Roll the
steak tightly and secure with
strings tied
1

Remove
l

the strings.

Cut into

/4

inch slices and serve hot,

moistened with the pan juices. The beef may also be chilled and weighted with a heavy cooking utensil. It is then cut
into thin slices

and served

cold.

2 cups beef broth I cup water

inch apart. Tie 2

pieces of string along the length

of the steak. Place in a casserole and add the beef broth and
water.

Cover and place

in a

Gailk, unions and rice arc mixed

with finely chopped meal lor

Mexican meatballs
'albondigas')

then they are

simmered in a savory tomato

sauce.

Albondigas

Albondigas
con yerba buena

Combine
olives.

6 servings

\'i
l

2 pounds ground beef cup chopped raisins

I 1

/ cup chopped olives 4

teaspoon sugar
teaspoon salt Freshly ground black pepper

2 eggs, beaten 1 cup fine dry breadcrumbs 6 tablespoons butter I onion, chopped 1 clove garlic, crushed

2 tomatoes, peeled, seeded and chopped 1 tablespoon finely chopped

parsley
\2

the beef, raisins and Season with the sugar, and pepper and mix well. Form into small balls and coat with egg and breadcrumbs. Heat the butter in a frying pan. add the onion and garlic and cook for 5 minutes. Add the meat balls and fry 5 minutes until brown and cooked. Add the tomatoes and simmer for 5 minutes. Remove the meat balls and keep them warm. Add the parsley and beef broth and simmer for 5 minutes. Pour the sauce over the meat balls and
salt
1

Meat

balls with herbs

'/8

6 servings
I
1

'4

2
I

pound ground lean beef pound ground lean pork

cup cooked rice
large onion, finely chopped

2 cups tomato sauce teaspoon ground coriander teaspoon salt Freshly ground black pepper I cup water
all

Place

the ingredients for the

1
1 1

clove garlic, crushed

tablespoon chopped fresh

meatballs except the hard boiled eggs in a bowl and combine thoroughly. Shape the mixture
into small balls, placing pieces

mint or
1

teaspoon dried mint

2 1

teaspoon sage teaspoon salt

Freshly ground black pepper

of hard boiled egg in the center of each ball. Heat the oil in a

egg

serve.

3 liard boiled eggs, cut into small pieces 1 tablespoon oil

1

medium
chopped

sized onion, finely

cup beef broth

and saute the onion until lightly browned. Add the tomato sauce, coriander, salt, pepper and water and bring to a simmer. Add the meatballs, cover and simmer 45 minutes. Serve from the casserole.
casserole

Albondigas en salsa
de almendra

Picadillo

Aji

de

came

Meat

balls in

almond sauce
4 servings
recipe

Though meal

is

plentiful in

mam
it

Pepper pork
6 servings

countries of Latin America,

is

4 servings
1

almost never served without a

carefully devised sauce.

Even fine
6 tablespoons olive oil 3 onions, chopped 3 cloves garlic, crushed
3 tablespoons rice

cup almond sauce

I
'/2
1

page 30 cup beef broth pound lean ground beef pound lean ground pork

2 tablespoons olive oil I onion, finely chopped 1 pound ground lean beef 1 small clove garlic, crushed 2 tomatoes, peeled, seeded

Argentinian beef

is

not so tender

as the the corn-led heel of the

4 tablespoons fine dry breadcrumbs I egg

l

and chopped
1

tart

green apple, peeled,

in

good cooks have devised many ways to prepare meat to make it easier and more interesting to eat. Meal
Middle Atlantic
stales, so

2 / pounds pork cut into 2

l
.

|/ 2

inch

cubes 4 tomatoes, peeled, seeded and

/ 2
1

teaspoon nutmeg
teaspoon salt
Freshly ground black pepper

cored and grated cup raisins, soaked water and drained

black olives

may be larded with other fats

warm
chopped
into smaller pieces;
in tenderizing

chopped
'4 1

teaspoon saffron teaspoon salt

Freshly ground black pepper

marinated

sauces;

2 tablespoons chopped
3 tablespoons slivered almonds, toasted
1

basted with spicy barbecue

concoctions or preserved by
14
1

4 tablespoons grated carrot 2 tablespoons finely chopped

parsley

teaspoon

chili

powder

smoking, pickling or sailing.

whole clove
teaspoon cinnamon

egg

Combine
boil.

the almond sauce and beef broth and bring slowly to a

Mix

the beef, pork,

I
i/i

Dash of cinnamon Dash of cloves teaspoon chili powder

teaspoon salt
Freshly ground black pepper

more common in Mexico than beef- and chicken even more plentiful. The great national fiesta dish of Mexico is turkey,
Pork
is

!4

2 cups beef broth 4 potatoes, peeled and

quartered

breadcrumbs, egg, nutmeg, salt, pepper and grated carrot. Form into walnut sized balls. Add the meat balls to the
boiling sauce

prepared with an elaborate

'poblano sauce which often has
'

'/3

cup flour 3 tablespoons butter

as

many as

twenty-five

ingredients, including chocolate.

2 green bananas, peeled and quartered Y2 cup ground unsalled peanuts ]A cup heavy cream 1 tablespoon molasses

and simmer
Heat the olive oil in a small and saute the onion until golden brown. Drain off the oil and transfer the onion to a mixing bowl. Add the beef,
skillet

gently 15 minutes until done.

The sauce is now available in packaged form from Mexican

j

Heat the

oil in

a large saucepan.

Garnish with parsley. Serve the meat balls in the sauce. These may be served over rice. In

speciality shops.)

Add

the onions and garlic and

Throughout the Latin American

countries

fry for 5 minutes, stirring

meal

is

prepared with

frequently.

Add
is

the rice and

Mexico they are served with

hot
tortillas.

the addition of local vegetables

pork and
until the

fry over high heat

garlic,

tomatoes, apple, raisins,

olives,

cloves, chili

almonds, egg, cinnamon, powder, salt and

and sometimes fruits - but in a way which seldom occurs in North American cooking. The
'Creole' slews use

meat

brown.
salt,

Add

the

tomatoes, saffron,
chili

pepper,

pepper and combine thoroughly. Form the mixture into 8 balls and dredge them in flour. Heat the butter in a casserole and saute the meat balls until
lightly

chunks of

squash or pumpkin or coconut for

thickening

and sweetening.

Peppers as well as oranges and

browned on

all sides.

lemons frequently add piquancy

to

powder, clove, cinnamon and beef broth. Cover and cook over low heat for 30 minutes. Add the potatoes and bananas and cook for 25 minutes longer. Stir in the peanuts, cream and molasses and continue cooking
until

Lower

the heat, cover the

pan

simple dishes.

heated through. Serve hot.

and cook the meat

balls slowly

20 minutes, turning them occasionally. Serve with rice,

noodles or beans.

'The meat recipes of Latin America are of particular interest to the Norlh American cook It is wise to study them and apply
.

the basic techniques to the less

expensive cuts

in

the

market today.

Estofado de cerdo

Lotno de cerdo adobado

Costillas

Pierna de carnero
a la mexicana

de cerdo en vinagre

Pork stew with vegetables

and
fruit

Spiced loin of pork

Pickled and fried spareribs

4 servings

Leg of lamb Mexican

8 servings

style

tablespoon chili powder

1 cup vinegar

iy 2

2 pounds lean pork, cubed cups water 1 bay leaf

teaspoon thyme

2 tablespoons flour 2 tablespoons wine vinegar

1

2 teaspoons salt Freshly ground black pepper

1

teaspoon salt

teaspoon paprika teaspoon marjoram

into
1

2 tablespoons softened butter 2 cloves garlic, crushed 1 tablespoon oregano 1 teaspoon crushed caraway
seeds
1
' '2

2 cloves
''4

8 caraway seeds, crushed 3 cloves garlic, crushed

I

V2

3 pounds spareribs. cut

single ribs

teaspoon

chili

powder

1 1

teaspoon salt

pound boneless pork

cut into

loin.

teaspoons brown sugar

cup Salsa verde (recipe

l

Y2

inch strips

page 28) 4 tablespoons ground almonds

2 ripe pears, peeled, seeded

/4

cup flour
oil

4 tablespoons butter or olive 1 head of lettuce, shredded

2 medium sized onions, cut into paper thin rings

5 eggs 2 tablespoons flour l /2 cup fine dry breadcrumbs 2 tablespoons finely chopped
parsley
Oil for deep frying
In a shallow pan. combine the 1 teaspoon salt, pepper, paprika and marjoram. Add

1 I

teaspoon salt
(4 to 5 pound) leg of lamb cup red wine vinegar cup olive oil

Yn
>/2

and sliced 2 bananas, peeled and sliced

2 small ripe apples, peeled. cored and sliced 4 thin slices mango, peeled 2 medium sized zucchini, peeled
'/2

1 onion, sliced into rings

Combine
seeds

the chili powder.

Beat the butter until creamy. Add the garlic, oregano.

flour, vinegar, salt,

caraway

vinegar,

caraway

and

garlic.

Add enough

and sliced lengthwise cup cooked green peas

cup canned corn
leaf.

water to
in this

a coating consistency. Marinate the pork

make

the ribs, turning to coat

all sides.

them on

seeds, chili powder, brown sugar and salt and combine thoroughly. With a

Let the ribs marinate

V2

mixture for 30 minutes.

the meat marinates,

The longer
Place the pork, water, bay
cloves,

2 hours at room temperature, turning them occasionally.

sharp knife, make incisions all over the leg of lamb and stuff each incision with a little of the
butter mixture.
in a large pan.

the sharper the taste will be.

thyme and salt in a saucepan. Bring to a boil, reduce the heat, cover and
simmer gently for 30 minutes. Drain the pork. Strain and
reserve the cooking broth.

Remove
chili

the pork from the

paste and dredge with

Remove the ribs from the marinade and roast in a 400 oven 10 minutes. Let them cool
:

Combine

the

vinegar, olive oil

and onion
the lamb,

Add

Add

the green sauce to the

flour. Heat the butter or oil and brown the pork strips over high heat on all sides. Serve on a bed of shredded lettuce and garnish with paper thin onion

20 minutes. Beat together the

eggs, remaining salt, flour,

almonds and add to the strained cooking liquid from the meat. Arrange layers of meat, fruit and zucchini in a deep casserole. Pour over the sauce. Cover and cook for another 25 minutes.

rings.

breadcrumbs and parsley. Heat the oil for deep frying. Dip each rib in the batter and deep fry about 10 minutes until golden brown. Drain on paper towels and serve immediately.

it to coat with the marinade. Cover and refrigerate 36 hours. Turn the lamb and baste with the marinade

turning

frequently.

Remove

the

lamb
it.

from the refrigerator 2 hours

before you plan to roast

Wipe

off the excess

marinade

with paper towels. Place the lamb on a rack in a roasting

pan and roast

1

Do not stir. Mix the green peas with the corn. Arrange on top
of the stew. Cover and continue cooking for 5 minutes.

y 2

in a 350 oven hours for medium rare or

2 hours for well done. Serve

with Frijoles refritos (recipe page 73) or baked potatoes.

Mexico

'.v

spicy meal pie uses four

kinds ofmeat

and is laced with a

generous splash of sherry.

Laollacon came

Pastry with
6 servings
Pastry:

all

kinds of meat

2 / cups flour 2
l

Y4
l

teaspoon salt
butter, cut into

/2 teaspoon baking powder

6 tablespoons
small pieces 6 tablespoons margarine

8 tablespoons cold water

Filling:

/2 pound pork, cubed Vi pound veal, cubed Y2 pound beef, cubed

l

V2 pound boneless
cubed
l
l

chicken,

/2 teaspoons

salt

Freshly ground black pepper

!/ 8

teaspoon nutmeg teaspoon cinnamon

V8
l

4 tablespoons flour 54 cup water

/2 cup sherry
prepare the pastry,
sift

To

the

flour, salt

into

and baking powder a bowl. Add the butter and

of small

blend into the flour with the

fingertips until the size

peas.
in the

Mix

in the

margarine. Stir

cold water with a fork,

adding 4 tablespoons first, then 1 tablespoon at a time. Chill for 20 minutes. Cut the pastry in
half and
roll

on a

lightly floured

board. Fit the pastry into a 9 inch pie pan. Mix the meats,

seasonings and flour.

pastry with the meat.

Fill the

Add

the

water and l /z the sherry. Cover with the second round of pastry.

Cut a 2 inch slit in the center. Bake in a 350 oven 2 hours. Pour sherry through the slit in
top curst before serving.

the

Brazil 's g rea I na t ional dish combines a variety ofpreserved

meats with black beans

'feijoada

to

make a

completa

'

recipe page

62. 1st column).

The traditional Feijoada uses 15

meats but not all are readily available. Your Feijoada will be
excellent using just the meals

called for in this recipe.

Feijoada complcta

Brazilian stew 10 to 12 servings

onions and garlic until

the tomatoes,

soft.

Add

Rice:

parsley and

bay leaves and simmer 5 minutes.

2 cups of the

3 tablespoons
1 1

O'l

onion, finely chopped

Remove about
smoked beef tongue
pounds black beans, soaked
overnight and drained

black beans from the casserole

clove garlic, crushed 3 tomatoes, peeled, seeded and

with a slotted

spoon and mash

chopped
3 cups rice Y2 teaspoon salt
Freshly ground black pepper

Couve miniera (spring greens) 1 head Boston lettuce 2 pounds fresh spinach 1 pound endive lettuce ( You may substitute 4 pounds other spring greens
:

them

into the onion

tomato

pounds came seca (dried beef) soaked overnight and

,

mixture. Cook, stirring constantly, about 2 minutes.

3
1
!/4

for the above) slices bacon, chopped clove garlic, crushed

teaspoon salt

drained

pounds linguica (seasoned Brazilian pork sausage)

pound bacon, in 1 piece pound smoked loin of pork pound salt pork, cubed
tablespoons oil
onions, finely chopped

Remove and slice the meats. Arrange them on a large platter with the tongue in the center. Garnish with orange slices. Add the thick bean sauce to the
remaining black beans
casserole.
in the

6 cups boiling water

Heat the
soft.

oil in

a saucepan

and

Wash

saute the onion

and

garlic until

Add the tomatoes and mmer 10 minutes. Add the

pepper and boiling stir once with a fork.
rice

the greens and cut off the Stack several leaves of various greens, one on top of the other and roll up. Slice very
stalks.

Cook,

stirring,

about

ce. salt,

thinly.

2 minutes. Place the beans in a

water and

cloves garlic, crushed tomatoes, peeled, seeded and

soup tureen. Serve the Feijoada

with
rice,

couve miniera and a

Lower the heat, cover and simmer 30 minutes until the

has absorbed
all

Cook in boiling water a few seconds and drain. Squeeze out all the water. Fry the bacon in a skillet until the fat has
rendered.

hot pepper sauce. 2 bay leaves 2 tablespoons finely chopped

parsley 4 oranges, peeled and sliced

the liquid.

Add

the garlic

and

greens and saute over medium heat for 2 minutes, stirring constantly. Season with salt.

Place the tongue in a large pan

and add water

to a boil, lower the heat

to cover. Bring and simmer, covered. 2\ 2 hours until tender. Drain and remove the skin and any gristle w hen the tongue is cool enough to

handle. Place the beans,

seca, linguica. bacon,

came
loin

pork

and

salt

pork

in a

very large

casserole.

cold water to cover. Bring to a boil, lower the heat and simmer, covered.
1

Add

hour.

Check occasionally

to

see if the liquid

is being absorbed too quickly by the beans. Add boiling water as necessary to keep the ingredients barely covered. Add the tongue and continue cooking 1 hour until the beans are tender. Heat the oil in a skillet and saute the

Pasteis de

came

Piquete

Fried pastries with meat

filling

6 servings
Pastry:

from each piece. Place 1 tablespoon filling on each and moisten around the edge with water. Fold over and
circle

Pork and chicken

6
to

In the meantime,

add

the

8 servings

potatoes and sweet potatoes to the broth, bring to a boil and

cook
3 onions, chopped 2 cloves garlic, crushed 3 tablespoons chopped parsley 2 teaspoons salt
1

for 15 minutes.

Add

the

3 cups flour
1

teaspoon sail

seal the edges well. Deep fry in preheated 375 oil for 4 to 5 minutes until golden and crisp. Remove with a slotted spoon
:

corn and cook for 10 minutes

10 tablespoons shortening.
1

and drain on absorbent paper.

'2

teaspoon
l

chili

powder

melted to lukewarm cup milk mixed with 1 2 cup hot water

The

pastries are also

teaspoon ground cumin

(

and make good picnic fare. They may also be filled with ham. chicken or
delicious cold

pound) chicken, cut

into serving pieces

4 cups water

Filling:

shrimp.

6 small potatoes, peeled

3 sweet potatoes, peeled and halved

2 tablespoons oil 1 onion, chopped 1 clove garlic, crushed 2 tomatoes, peeled, seeded and chopped
1
1

3 ears corn, cut in half 2 tablespoons butter 6 pork chops

1

Heat the butter for frying the pork chops. Rub the pork chops with salt and fry until brown and tender. To prepare the sauce, soak the breadcrumbs in the milk. Heat the oil in a frying pan. add the onions and cook for 5 minutes until soft. Add the tomatoes and cook for 10 minutes, stirring frequently. Add the breadcrumbs and milk mixture and thin with
longer.

additional milk

if

too thick.

Add
salt

the grated cheese and

stir

pound ground beef

teaspoon salt
parsley

teaspoon salt

over low heat until the cheese melts.

and

2 tablespoons finely chopped

1
1

hard boiled egg. chopped cup chopped mozzarella

cheese
olives,

8 green

chopped

Oil for deep frying

Sauce: 2 cup breadcrumbs Y cup milk 4 4 tablespoons olive oil 2 onions, chopped 2 tomatoes, peeled, seeded and chopped l / cup grated Grityere cheese 2
1

To

serve, arrange the chicken

and pork chops on a heated platter and the potatoes and

corn on another platter. Serve the sauce separately in a sauce boat.

To

sift the the flour and salt into a bowl.

prepare the pastry,

teaspoon salt
the onions, garlic,

Add the melted shortening and warm milk and water. Mix to a
smooth dough and
pieces.

Combine
cumin

parsley, salt, chili

in a bowl.

cut into 2

powder and Pound

prepare the filling, heat the oil in a frying pan. add the onion and garlic and fry for 5 minutes until soft and golden.
the tomatoes,
salt.

To

together to form a paste. Coat the chicken pieces with this

mixture. Cover and leave in the
refrigerator overnight. Place the

Add
and
until

ground beef

Simmer

for 20 minutes

almost dry.

Remove from
chopped and olives

chicken spice mixture and 4 cups water in a pan. Bring to a boil and simmer, covered,
for 40 minutes. Remove the chicken and reserve the broth.

the heat.

Add
well.

the

parsley, egg. cheese

and mix

To assemble
on a
'

pastries, roll out the pastry

floured board to
thickness.

inch

in a

Cut

12 4-inch circles

Arrange the chicken pieces in a buttered baking pan and bake preheated 450 oven for 10 to 15 minutes until browned.

Chicken

is

Poultry and game dishes

simmered in a savory
bay and delicate
1st

vinegar sauce with red peppers,

garlic, lemon,

parsley for a real taste sensation

in

Venezuela (recipe page 66,

column).

'Shrimps and rice are very nice'

especially

when combinedwilh
in

chicken and'flavored with cwnir,

and coriander as they do

Guyanas.

Polio con arroz

Chicken, shrimp and rice

6
to

frequently.

Add

the chicken,

shrimp, crabmeat, ham,

8 servings
(4 pound) chicken cups water
leeks, sliced

coriander, cumin, chili powder,

mace and about

|4 cup broth and combine thoroughly. Cook over low heat about 10

minutes or until the ingredients

are heated through. Stir
frequently. Stir in the peanuts

bay leaf
sprigs parsley

tablespoon salt

peppercorns
cups rice
tablespoons peanut oil

and serve immediately accompanied by side dishes of chopped cucumber and chutney.

medium

sized onions,

finely chopped cloves garlic, crushed

cups chopped cooked shrimp

cap crabmeat cup chopped ham

teaspoons ground coriander

teaspoon ground cumin

teaspoon
chili

powder

teaspoon mace cup chopped unsalted

peanuts
Place the chicken, water, leeks,

bay leaf, parsley, salt and peppercorns in a large pot and

bring to a boil.
cover,
until the

Lower
1

the heat,

and simmer
chicken
is

4 y

hours
let

tender.

Remove
broth.

the chicken and

cool. Strain

and reserve the the skin from the chicken and slice the meat

Remove

into strips. Bring 3 cups of the

reserved broth to a boil.

the rice and
fork.
stir

Add
and

once with a

Lower
all

the heat, cover

cook the
or until

rice

about 25 minutes
is

the liquid

absorbed.

casserole

a large, heavy and saute the onions golden brown. Add the rice and cook until lightly browned, stirring
oil in

Heat the

and

garlic until

Polio

em

vinagre

Ajide polio

Polio en nogado

Venezuelan chicken
4 servings
1

in

vinegar

Chicken
6
to

in

pepper sauce

vigorously 5 minutes, stirring

constantly.

Chicken

in

nut sauce

Add

the remaining

8 servings

broth, cover and cook slowly 20 minutes. Stir in the

(3 pound) chicken, cut into

serving pieces
flour seasoned with

6 tablespoons olive oil 2 (3 l/2 pound) chickens, cut

into serving pieces

/2 cup
1

teaspoon salt

6 tablespoons oil 2 tomatoes, peeled, seeded and chopped 1 red or green pepper,
seeded and cut into strips 4 cloves garlic, crushed I (4 ounce) can mushrooms 1 can artichoke hearts
1

2 onions, thinly sliced 2 cloves garlic, crushed 1 teaspoon salt Freshly ground black pepper

breadcrumbs and add the tomato mixture to the chicken cooking liquid. Bring to a simmer, stirring, and taste for seasoning. Garnish with hard boiled eggs and olives and
serve immediately.

Sauce:
/ cup chopped mixed nuts y2 onion, chopped

1 slice stale white bread,

crumbled
l

/2 cup milk
2 cloves
garlic,

crushed

2 cups chicken broth 2 onions finely chopped / cups canned Italian style 2
,

!4 |4
1

teaspoon ground cloves

teaspoon cinnamon
teaspoon
chili

powder or

tomatoes 4 small potatoes, peeled and

diced
1
1

2 tablespoons vinegar 1 bay leaf Juice of 1 lemon

1

1 green fresh chili, peeled, seeded and chopped tablespoon tomato paste

red or green pepper, seeded

y2

teaspoon salt

and
>/2

cut into thin strips

chili

tablespoon chopped parsley

teaspoon

Y2
1/2

cup red wine

teaspoon salt Freshly ground black pepper

/ 2
l

powder teaspoon marjoram

6 tablespoons butter 1 (3 pound) chicken, cut

into serving pieces
I 1

cup freshly made breadcrumbs

4 hard boiled eggs, quartered

teaspoon salt cup water

Dredge the chicken pieces in seasoned flour. Heat 4 tablespoons of the oil in a frying pan. Add the chicken and fry over high heat until well browned. Transfer the chicken to a casserole. Add tomatoes, red or green pepper,
garlic and 1 cup juice from canned mushrooms and artichokes. (If necessary, add water to make cup.) Add remaining oil, vinegar and bay leaf and simmer for 10 minutes. Add lemon juice, parsley, wine, salt and pepper. Simmer for
1

12 pitted black olives

To
Heat 4 tablespoons oil in a large casserole and saute the
chicken pieces until nicely

prepare the sauce, combine

the ingredients in an electric

browned on all sides. Remove from the pan and keep warm. Saute the sliced onions and garlic in the same oil until brown. Pour off all the oil. Return the chicken to the pan and add \/2 teaspoon salt, pepper and cup broth. Bring to a boil, lower the heat and
1

blender and blend for 30 seconds until a smooth puree is formed. Heat 2 tablespoons butter in a frying pan, add the puree and

cook over low heat

minutes.

for 5

20 minutes until
the chicken
hearts

all

the

ingredients are well blended and

is

tender.

Add

the

mushrooms and artichoke

and heat thoroughly.
rice.

simmer, covered, 45 minutes to 1 hour or until the chicken is tender. Meanwhile, heat the remaining oil in a saucepan and saute the chopped onions until softened. Add the tomatoes,
potatoes, red or green pepper,
chili

and Heat 4 tablespoons butter and brown the chicken on all sides over high heat. Add 1 cup water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the chicken and add 1/2 the pureed sauce. Return the chicken to the pan and cook, uncovered, over low heat for

Dry

the chicken

sprinkle with

salt.

10 minutes, basting with the

sauce. Transfer to a heated

Serve with

powder, marjoram and remaining salt. Simmer

serving dish and pour the

remaining sauce over the chicken.

Polio al cazador

Asapao

Galinja
di

champignons

Chicken hunter's style

Rice with chicken

4 servings

pieces.

Add

chicken, green

Chicken with mushrooms

4 servings
1 (2 to 3 pound) chicken 2 cups water

\%
1

cup dried chick peas teaspoon salt Freshly ground black pepper

2 cloves garlic crushed

,

1 1

teaspoon oregano teaspoon salt

chicken, cut into serving

and capers to the and blend well. Arrange pepper strips on top. Cover the pan and simmer over low heat for 5 minutes. Serve from
peas, cheese
rice

the pan.

Y2

teaspoon salt

!4

cup flour 2 (3 pound) chickens, cut into

serving pieces

pieces

1/3

cup olive

oil

3 onions, quartered 3 tomatoes, peeled, seeded and

chopped
J

4 strips bacon, cut up 2 tablespoons butter 1 onion, chopped cup diced cooked ham ! 2 4 tomatoes, peeled, seeded

Freshly ground black pepper 2 tablespoons butter 2 tablespoons flour

1 1

teaspoon curry powder cup milk

(16 ounce) can sliced

mushrooms
l

Y2

cups sliced mushrooms

and sliced
3 cups chicken broth 1 cup raw rice 1 package frozen green peas, cooked 4 tablespoons grated Parmesan
cheese
I
1

/2

cup grated Mozzarella or

y 2
14

2 green peppers, sliced cups red wine

teaspoon
chili

Muenster cheese
4 eggs, beaten
!4

powder

teaspoon salt

14
1

teaspoon oregano

V2 cup breadcrumbs

hay leaf

Place the chicken in a large

Wash and soak

the chick peas in water overnight. Drain well. Cover with boiling water and simmer for 1 \\ hours or until tender. Drain. Combine the salt, pepper and flour and coat the chicken pieces. Heat the olive oil in a heavy saucepan. Add the chicken and fry over moderately high heat for 10 minutes until lightly browned. Add the chick peas, onions, tomatoes, mushrooms, green peppers, wine, chili powder, oregano and bay leaf. Cover and cook over low heat for 1 hour or until the chicken is tender. Remove the bay leaf and serve.

tablespoon capers

saucepan.

Add

the water, salt

sweet red pepper, seeded

and pepper. Bring

and

cut into strips

to a boil, reduce the heat, cover and

Combine
and
salt

the garlic, oregano and rub the chicken pieces with this mixture. Fry the bacon in a deep frying pan. Add the butter and brown the chicken on all sides over high heat. Remove the chicken from the pan. Add the onion and fry for 5 minutes until soft and golden. Add the ham and tomatoes and cook for 10 minutes. Return the chicken to the pan with cup chicken broth and simmer over low
1

tender.

simmer gently for 1 hour until Bone and skin the

Heat the butter
in a

chicken and cut into small

pieces.

saucepan. Stir in the flour and

curry powder and cook for
2 minutes. Gradually

add the

milk, stirring constantly, and

cook

until the sauce

has
is

thickened. If necessary, add

chicken broth
dish.

if

the sauce

too thick. Butter an ovenproof

Cover with a layer of chicken. Pour over the sauce,

cover with sliced

mushrooms

heat for 30 minutes. Remove the chicken. Add the rice and

and

remaining broth to the sauce stir well. Bring to a boil, reduce heat, cover and simmer for 25 minutes or until the rice is tender. Bone the chicken

and cheese. Add the beaten eggs and salt and sprinkle with breadcrumbs. Bake in a preheated 350 oven for 20
:

to 25 minutes until the top

is

firm

and brown.

and cut the meat into small

Chicken with orange juue.

pineapple and raisins look at as
style
it

In Puerto Rico, chic ken and rice

is

as good to

are cooked together with fresh

is

weal- Mexican

tomatoes in the perfect blending of taste and nutrition, recipe page6 7. 2nd column
f
)

Polio en jugo

de naranja y pina

Chicken

in

orange juice and

pineapple
4 servings

Y2
1

cup raisins cup orange juice

(3
l

A pound)

chicken, cut

into serving pieces

1

clip flour
1

seasoned with

teaspoon salt and

Freshly ground black pepper

3 tablespoons oil 2 cup chopped blanched almonds ; cup crushed pineapple

1

drained

2 tablespoons sugar
] '

4
8

teaspoon cinnamon

teaspoon ground

do ves
orange

Soak the

raisins in the

juice 2 to 3 hours.

Dredge the

chicken pieces in seasoned flour. Heat the oil in a skillet and saute the chicken until golden brown on all sides. Transfer to a
shallow baking dish.

Add

the

remaining ingredients to the raisins and orange juice and spoon the mixture over the chicken. Bake in a 325 oven
30 minutes, basting frequently. Raise the heat to 400 and continue cooking 10 minutes. Serve immediately.

Peruvians prefer chic ken in a red pepper sauce, flavored with

onions, garlic and tomatoes, and

garnished with liar J boiled eggs.

Aji de gall ina

Peppered chicken
4 servings
1 (3 pound) chicken 4 cups water 1

onion
carrot

1 1
1

tomato
teaspoon salt
Freshly ground black pepper

%
1
1

cup olive

oil

1 onion, finely

chopped

clove garlic, crushed

teaspoon cumin seed 2 cups firm textured fresh

2

breadcrumbs
1/2

to 1 teaspoon

red hot pepper

Y2

sauce cup grated Parmesan cheese

into
1

4 potatoes, peeled, cut

inch cubes

and boiled
.

4 ears corn on the cob, cooked 4 hard boiled eggs quartered

Place the chicken, water, onion,
carrot, tomato, salt
in a large

and pepper

saucepan. Bring to

Reduce the heat, cover and simmer for 1 hour

boiling point.
is tender. Drain and reserve the broth. Remove the chicken from the bones and shred finely. Heat the oil. add the onion, garlic and cumin seed and fry for 5 minutes until soft and golden. Add the breadcrumbs, pepper sauce, cheese and 2 cups of the

until the chicken

reserved chicken broth.

gently for 10 minutes.

Simmer
the

Add

shredded chicken and thin with additional chicken broth if necessary- Serve with boiled potatoes and corn on the cob. Garnish with hard boiled eggs.

Chicarroncsdc polio

Polio pilau

Pollita de grano

Fried chicken
4 servings

Chicken and
6 servings

rice

Squabs

stuffed with noodles

baking pan and saute the

over high heat until nicely

6 servings
to

browned on
375

all sides.

Bake

in a

oven 35 minutes, basting

cup soy sauce 14 cup lemon juice 14 cup dark rum

V4
1

2 (2 /2
l

3 pound) chickens,

1 1 1

pair sweetbreads

frequently with the butter.

cut into serving pieces

1

cup water
tablespoon vinegar
salt

Place the squabs on a heated

platter,

teaspoon salt
cups rice

remove the skewers and

(2 /2 to 3 pound) chicken,
l

2 I
[

2 teaspoons

serve immediately.

cut into serving pieces

cup raisins
light

Freshly ground black pepper

V2
1

cup flour teaspoon salt

Freshly ground black pepper

/2 cup

cream

2 cloves

garlic,

crushed

3 tablespoons melted butter

y teaspoon nutmeg 4
Place the chicken pieces in a
casserole

6 squabs or Cornish hens, livers reserved

Y2

cup olive

oil

Combine
juice

the soy sauce,

lemon

and add the

salt

and

6 tablespoons butter 1 onion, finely chopped 1 cup finely chopped

and rum. Pour over the

water to cover. Bring to a

mushrooms
2 cups medium fine egg noodles, cooked and drained 2 /i cup heavy cream 1/3 cup dry sherry

chicken and marinate for 2 hours, basting occasionally. Mix the flour, salt and pepper. Dredge the chicken in seasoned
flour.

simmer and stir in the rice. Cover and cook over the lowest
possible heat 30 minutes.
Stir in the raisins

and cook,

Heat the

oil

and

fry the

the pieces of chicken 30 to 35

covered, 15 minutes more until the chicken is just tender.

Wash

minutes until tender and brown. Serve with rice and a crisp green salad.

Arrange the chicken pieces on a heated serving platter. Drain any liquid from the rice. Add the light cream, butter and nutmeg and combine thoroughly. Pack the rice firmly into cups or molds and invert onto the serving platter around the
chicken. Serve immediately.

the sweetbreads in cold water and place them in a saucepan. Add the water and vinegar. Bring to a boil, lower the heat

and simmer

10 minutes.

Drain, cover with cold water and

set aside

20 minutes. Drain off

the water, peel the

membrane

from the sweetbreads and chop them into small cubes. Combine teaspoon salt, pepper and garlic in a small bowl and rub
1

the mixture into the cavities of the squabs.

set aside.

Chop

the livers

and
of
the

Heat

3 tablespoons

the butter in a skillet

and saute

the onion until softened.

Add

mushrooms and

livers

and saute

2 or 3 minutes more. Add the noodles, sweetbreads, cream,

sherry, remaining salt

and

pepper and combine thoroughly. Stuff the squabs with the mixture and secure the openings with skewers. Heat the remaining
butter in a large casserole or

Pavo en salsa verde

Pavo en mole poblano

Cacerola de pavo

Turkey

in

green sauce

Turkey
6
to

in

poblano sauce

Turkey casserole
6
to

4 servings
14

8 servings
(6 pound) turkey, cut into

8 servings
(8 pound) turkey, cut into

Y2

cup pepitas (pumpkin seeds) cup blanched and chopped

serving pieces
1

serving pieces

mixed almonds and English

walnuts
1 fresh or

teaspoon salt

y 2
canned
chili

cup flow
lard

poblano.

/ cup 2

peeled, seeded

and finely

chopped
1

green pepper, seeded and

finely chopped

2 cups Mole poblano (recipe page 30) 4 teaspoons toasted sesame

seeds

2 teaspoons salt Freshly ground black pepper 1 teaspoon paprika 3 cloves garlic, crushed

Y 4

10 ounce) can Mexican

Place the turkey pieces in a large pan. Add the salt and water to cover. Bring to a boil, lower the heat and simmer,
covered.
for the
1

green tomatoes, chopped

1

onion, chopped

2 tablespoons coarsely chopped

coriander or parsley
'/>

clove garlic, crushed

hour or

until barely

cup vinegar 2 bay leaves cup olive oil 3 tablespoons butter 2 onions, chopped 2 cups chicken broth 2 green peppers, sliced 12 green olives, sliced y2 cup capers, drained
V4

1
1

cup chicken or turkey broth

teaspoon salt

tender. Strain the broth

and use
Place the turkey pieces in a shallow glass or earthenware bowl. Mix together the salt,
pepper, paprika and garlic.

Mole poblano
Dry

(recipe

2 tablespoons olive oil 2 to 3 pounds cooked turkey.

cut into pieces

page 30) instead of chicken

broth. the turkey pieces

on

2 tablespoons parsley finely chopped

.

paper towels and dredge in flour Heat the lard in a large skillet

Rub

into the turkey pieces.

Add

and saute the turkey until golden brown on all sides.

Transfer the turkey to a
casserole

Combine
walnuts,

the pepitas. almonds,

chili

poblano. green

and add the Mole

pepper, tomatoes, onion, coriander or parsley, garlic and broth in an electric blender to

poblano. Cover and simmer 20 minutes. Sprinkle with sesame

seeds

and bay leaves. Marinate for 2 hours. Drain. Heat the olive oil and butter in a heavy saucepan. Add the turkey and onions and cook over high
the vinegar

heat until the turkey

is

well

and serve immediately.

browned on

all sides.

Add

the

form a smooth puree. Season to taste with salt. Heat the olive oil in a saucepan and gradually stir
in the green sauce.

Add

the
for

pieces of turkey
1

and simmer

minutes. Garnish with

tortillas (recipe

chicken broth. Cover and cook hours or over low heat for 1 until the turkey is tender. Add the green peppers, olives and capers and cook for 10 minutes. Correct the seasoning. Serve

chopped parsley and serve with

hot

directly

from the

casserole.

page

31).

Tocos -

//;

Mexico,

tortillas

are

stuffedwithahot tomato flavored

chicken mixture, rolled and
quickly fried to crisp the
tortilla.

A vocado crescents are added as a

cool garnish.

Tacos de gallina

Ira

stoba

Tacos with chicken

4
to

6 servings
oil

4 tablespoons

Heat 2 tablespoons oil in a saucepan and saute the onion until golden brown. Add the tomato puree, tomato paste, chicken, chili, olives and salt and
stir until

Chicken

livers in

sauce

minutes, stirring constantly.

Add

the chicken livers, soy

sauce and sugar and cook,

stirrina. 5

minutes. Serve

3 tablespoons oil

!4

2 tablespoons minced onion cup tomato puree

the ingredients are

54

cup tomato paste 2 cttps diced cooked chicken 1 canned hot chili pepper,

heated through. Place a portion of the chicken mixture on each

tortilla

2 onions, finely chopped 2 cloves garlic, crushed 2 green peppers, seeded and
cut into strips
1

and

roll

them

up.

the remaining oil in a skillet

Heat and

pound chicken

livers.

chopped 2 tablespoons chopped green

finely
olives

saute the tortillas a few minutes

until crisp

washed and dried

5 tablespoons soy sauce 1 tablespoon sugar

on

all sides.

Arrange

'A teaspoon salt

12
1

torillas (recipe

page 31

Lettuce leaves a vocado peeled and sliced

.

a bed of lettuce leaves on a serving plate and place the tacos on top. Garnish with sliced avocado and serve.

Heat the oil in a large skillet and saute the onions, garlic and green peppers for 4

vegetable dishes

Uc

\ i,

famous

'refried beans'

aren't really re-fried at all. This

famous dish appears on Mexican

tables at every

meal

Irani

breakfast to midnight snacks.

Frijoles refritos

sometimes said that Latin America is basically a corn

It is

on black beans. Garbanzos are

used
in

chili

pepper,

salt

and black

as

many dishes as are

are all both
filling

pepper. Bring to a boil, lower

culture.

'

This was probably true

it

lent ils. for they

to

6 servings

the heat

and simmer 2 or 3
beans are
soft.

in very primitive times, but

and nutritious. Did you know, by

the way. that a dish

hours
2 cups pinto or kidney beans 2 large onions, chopped 2 large tomatoes, peeled. seeded and chopped I clove garlic crushed 1 canned hot chili pepper
.

until the

seems a dreadful understatement when one thinks of the marvels which the Indians and then later
the

of chili con

came has

fewer calories than an

As the water evaporates, add more boiling water to keep the

ingredients barely covered.

equal dish ofjust plain meat ? The

Europeans have done with the

beans provide the same protein

with fewer calories.

careful cultivation

and

preparation of not only corn, but

minced
1

beans and rice and other

vegetables.

teaspoon salt
Freshly ground black pepper

Drain off the excess water and mash the beans with a potato masher. Heat the lard in a large skillet. Add the flour and cook. stirring, until it begins to brown. Add the bean mixture and cook,
stirring, until the lard is

The early Indians discovered that

they could plant beans

/l cup lard

and corn

in

2 tablespoons flour

a rotation which preserved the

quality

of the soil as

well as the

balance of the diet. But it is a mistake to think of the Latin

Americans

terms of beans and corn - even though these two

in

Soak the beans overnight in water to cover. Drain and add fresh cold water to cover. Add the onions, tomatoes, garlic.

completely absorbed and the beans are fairly dry. Mold into a long roll on a heated serving
plate
(recipe

and serve with tortillas page 31 ). fried until crisp.

vegetables are so important.

Tomatoes, potatoes,
Iiave

all the

members of the squash family.

been
in

everyday use since

the

most ancient times. The

Spaniards added garlic and

onions,

and the basic

'sofrito

'.

gentle melding ofgarlic, onions

and tomatoes has become

,

the

base of many many dishes throughout he continent. The hot

peppers which add such piquancy

to food are rich in vitamins

A and
in

C - and the custom ofblending

several kinds

of vegetables

single dish offers not only a

variety

of taste sensations, but

in

excellent nutrition as well.

Beans come

a dozen varietes
'

throughout the region. Mexico

offers its frijoles refritos (fried

beans) as an essential ingredient

of every meal.
dish'.lcijouda

Brazil's national
'.

completa

is

based

Lentejas con pina

BB met R

Lentils with pineapple

6 servings

Brown beans with

rice

Pureed yellow peas

cups

lentils
I
j

3 tablespoons butler
i

cup diced lean bacon 2 tablespoons butter l /2 cup chopped onion J4 teaspoon thyme 4 tablespoons tomato catsup

Y2

to

2 pounds stewing beef,

1
'

cut into
1

inch cubes

onion, chopped

2 cloves garlic, crushed 2 tomatoes, peeled, seeded

/ cup dried yellow peas 3 tablespoons oil 1 onion, chopped 3 cloves garlic, crushed 1 teaspoon ground cumin 1

teaspoon salt
Freshly ground black pepper

Y2
l
l

teaspoon salt
Freshly ground black pepper
I I

and chopped
to 2 cups beef broth
(fresh

/2 cups cubed pineapple

or canned)

bay leaf
teaspoon salt
Freshly ground black pepper

y2
1

Soak the lentils overnight in enough water to cover. Drain. Fry the bacon until crisp. Add the butter and onion and cook until the onion is soft and golden. Add the lentils, thyme and enough water to cover.
Bring to a
boil,

(16 ounce) can kidney

beans, drained

3 cups cooked rice

reduce the heat

for
1

and simmer gently

hour or

Heat the butter in a casserole and saute the beef cubes over high heat until nicely browned on all sides. Lower the heat, add the onion and garlic and
saute 5 minutes.

Soak the peas in water for 24 hours. Drain. Cover with fresh water and simmer gently until tender. Drain and force the cooked peas through a strainer, or puree in an electric blender. Heat the oil in a saucepan, add the onion and garlic and fry for 5 minutes until soft and golden. Add the pureed peas, cumin, salt and pepper. Mix well and
cook
for 10 minutes, stirring

until the lentils are tender.

Add

the

constantly. Serve with white rice

Drain off any remaining water. Add tomato catsup, salt and
pepper. Turn into a buttered

tomatoes and cook 5 minutes more. Add cup broth, the bay leaf, salt and pepper and
I

and roast lamb.

ovenproof serving
:

Cover with pineapple cubes. Bake in a preheated 350 oven for 15

dish.

bring to a boil.

Lower
is

the heat
tender.

cover and simmer hours until the beef

minutes.

If the meat becomes too dry. add a few tablespoons more broth from time to time. The

mixture should be quite thick. Stir in the beans, cover and simmer 15 minutes more. Place the rice on a heated platter and spoon the meat mixture on top. Serve immediately

Garbanzos

al

homo

Garbanzos

Espinacacon pimiento

Baked chick peas

Pureed chick peas

Spinach with pimiento

cups dried chick peas or

1
1

Great Northern beans cups water pound salt pork, cut into
small pieces

cup dried chick peas teaspoon salt

teaspoon dried coriander cup diced bacon

2 pounds fresh spinach

4 tablespoons olive
I
1

oil

Y2
1
1

clove garlic, crushed

tablespoon butter tablespoon flour

medium

sized onion, chopped

1
1/3

medium

sized onion, chopped

Y2
Va

cup pureed red chilies

teaspoon salt
large bay leaf

(canned)
to Vi CUP

h l

m 'lk

cup milk 2 hard boiled eggs, sliced 3 large canned pimientos,

cut into strips

cup finely chopped parsley teaspoon dried thyme

whole cloves
peppercorns, crushed
clove garlic, crushed

Cover the chick peas with water and soak for 24 hours. Drain. Cover with fresh water, add the salt and coriander and simmer
gently
1 '/ hours or until tender. 2 Fry the bacon until crisp. Add the onion and fry until soft and transparent. Drain and mash the chick peas or puree them in

Wash

the spinach thoroughly

tablespoon dry mustard

and shake off the excess water. Heat the olive oil in a saucepan. Add the garlic and spinach and
cook, stirring constantly, until the spinach is wilted.

cup dark corn syrup

Wash

the beans and soak

overnight in cold water if necessary. Drain the beans.

Place
all

an
in a

electric blender.
fat,

Add

the

Drain and chop the spinach. Heat the butter in a saucepan. Add the flour and cook,
stirring,

the ingredients except

bacon

the mustard

and corn syrup

pan and cover with water. Bring to a boil, cover and simmer
slowly for 3 hours or until the

bacon, onion and and blend well. Heat thoroughly and add hot milk to
chilies

2 minutes.

Add

the

milk gradually, stirring constantly, until the mixture

very thick.

is

the desired consistency.

Add

stir until it is

the spinach and heated through.

peas or beans are tender and

the liquid
Stir in the
is

almost absorbed.

Transfer to a serving dish and garnish with eggs and pimiento

strips.

mustard and corn syrup and pour into a buttered baking dish. Bake uncovered in a preheated 350 oven for 45 minutes until brown on top.

Latin Americans frequently use

seasonal squash and pumpkin to add thickness and color to stew. This version comes from Ecuador.

Locro

Vegetable stew
8 servings
2 tablespoons butter 2 onions, finely chopped 2 cloves garlic, crushed V2 cup tomato sauce V2 cup water I cup canned corn, drained I cup fresh or frozen peas
1

teaspoon salt
Freshly ground black pepper

4
1
1

medium sized potatoes. peeled and cut into eighths ( 16 ounce) can pumpkin
cup milk cup grated Gruyere cheese

Heat the butter in a large saucepan and saute the onions and garlic until golden brown. Add the tomato sauce, water, corn, peas, salt and pepper and bring to a boil. Lower the heat, cover and simmer 10
minutes.

Add

the potatoes,

pumpkin and milk. Cover and simmer over the lowest possible
heat 45 minutes to
Stir in the cheese
1

hour.

and remove

from the
boiled

heat. Serve with

rice.

Imaginative preparation oj
vegetables alien serves as the

main course ofa Brazilian dinner. Here, green peppers arc baked
n ith

an eggplant

lilling.

Zucchini Brasiliero

Pimentoes recheados

com beringela

Zucchini Brazilian style

4 servings

Green peppers
eggplant
4 servings

stuffed with

2 slices bacon, diced 3 tablespoons minced onion Yi cup finely chopped green pepper 1 cup tomato sauce
'

4 tablespoons
cut into
l

oil

1 large eggplant, peeled

and

/2 inch cubes
(

iy2

cups tomato sauce

canned

teaspoon meat glaze teaspoon sugar

sauce

may

be used)

8 tablespoons grated Parmesan

cheese
1 clove garlic, crushed

'4

teaspoon salt Freshly ground black pepper

2 large zucchini
Saute the bacon, onion and
green pepper together until
the bacon
is

2 large green peppers, seeded and cut in half

Heat the

oil in

a frying

pan and

crisp.

Add

the

fry the eggplant until soft.

Mix

remaining ingredients except the zucchini and simmer, uncovered. 10 minutes. Cut the ends off the zucchini and halve

them lengthwise. Cook

in plenty

with the tomato sauce, 4 tablespoons of cheese and the garlic. Cook the peppers in salted boiling water for 5 minutes. Drain and fill with the
eggplant mixture. Sprinkle the
tops with the remaining cheese.

of boiling salted water 10

minutes until just tender. Drain

and place in a serving dish. Spoon the sauce on top and serve.
the zucchini

Bake

in a preheated 350

oven

for 20 minutes.

Zucchini rellenos

Huancaina papas

Losie boullange

Batata com maci

Zucchini stuffed with corn

6 servings

Potatoes with cheese and onion sauce

4 servings

Baked eggplant
4 servings

Candied sweet potatoes and

apples
4 servings

6 zucchini
1
(

2
6 potatoes, peeled, boiled

medium

sized or

very

10 ounce ) package frozen

and
1

large eggplant

4 large sweet potatoes, cooked

corn

diced

tablespoon salt
oil

and sliced
2 large green apples, peeled

2 eggs
2 tablespoons milk
l

2 tablespoons butter
1
I
l

large onion, finely chopped

3 tablespoons

/ 2
/2

teaspoon salt
Freshly ground black pepper

cup cottage cheese

3 onions, thinly sliced and

%
Y4
1/2

/2
1

cup farmer cheese cup eheddar cheese, grated 3 tablespoons butter 3 4 cup tomato sauce
l

cup milk teaspoon lemon juice

teaspoon salt
Freshly ground black pepper

separated into rings

and sliced cup brown sugar cup chopped walnuts

small pieces

!4

Y2
1

2 tomatoes, peeled, seeded and cut into wedges

>/2

6 tablespoons butter, cut into

teaspoon paprika

teaspoon salt Freshly ground black pepper

cup fine dry breadcrumbs

Layer the sweet potatoes and

Trim

the zucchini

lengthwise.

and cut in half Scoop out the seeds

shell

Chill the

cooked potatoes. Heat

To

prepare the eggplants, peel

the butter in a frying pan. the onion

Add

and cut into V2 inch thick

slices.

apples in a casserole, sprinkling each layer with the sugar, nuts

and leave a
thick.

about

'

inch

and

fry for 5

minutes

Combine

the corn, eggs,

and pepper and beat until smooth, or place in the blender and form a coarse puree.
milk, salt

Add

the farmer cheese to the

until soft. Remove from the heat and add the cottage cheese, milk, lemon juice, salt, pepper and paprika. Beat well until smooth. Serve this sauce over

Sprinkle both sides of the slices with salt and set aside
for 30 minutes.
will

on wire racks
This

drain the bitter juices

corn puree. Fill the zucchini shells with this mixture. Sprinkle with the cheddar cheese and dot with butter. Place in a buttered baking dish. Cover with foil and bake in a preheated 350 oven 45 minutes or until the squash is tender. Pour over the tomato
sauce, return to the oven for 10

the potatoes. This dish

cold.

is

served

from the eggplants. Rinse the slices, pat dry on paper towels and cut into cubes. Oil a
casserole with a
little

and 3 tablespoons of the butter. Heat the remaining butter and fry the breadcrumbs 2 minutes. Sprinkle the buttered crumbs over the mixture and bake in a preheated 350 oven for 30 minutes until golden brown.

of the

oil

and arrange a layer of onion rings on the bottom. Place

a layer of eggplant, then a
layer of tomatoes

on

top.

Sprinkle each layer with salt

and pepper. Continue layering

until all the ingredients are

minutes and serve hot.

used. Sprinkle the remaining

over the top. Bake in a 275' oven 1 '/2 hours. Serve

oil

from the

casserole.

'

Desserts

Olho de sogra

Crema de caramel

Puditn de sogra

Stuffed prunes
6 tablespoons sugar
1 cup 12 egg 4 egg /> cup

In a land

where beauty

is

Caramel milk dessert

6
to

Mother

in

law's dessert

weighed by the pound, the women-folk do not worry about

adding a
little

8 servings
cup raisins
cup rum

6 servings

water yolks
whites

extra fat here and

'/2

there, so throughout the Latin

American countries elaborate

vanilla

14
1

12 bananas, sliced lengthwise 1 (8 ounce package) cream

cheese
1

ground almonds

Few drops
1 \i 1

sweets are as basic a part of life

as bread and water. The native
fruits, especially the

14 ounce) can sweetened condensed milk

(

cups powdered sugar pound pitted prunes

coconut and

3 cups milk
54

(14 ounce) can sweetened condensed milk

teaspoon cinnamon teaspoon cloves teaspoon baking soda cup brown sugar cup water
raisins in the

Sugar
Place the sugar and water
in a

the banana, are

of the sweet
saucepan. Bring to a boil and until the sugar dissolves. Beat the egg yolks and egg whites together until well combined. Add the hot syrup
large city,

scene.

among features One of the

4 egg whites

Y 4 2 /
l

Y2

cup sugar

happiest sights in Mexico, or any

is that of a small boy, woman, balancing a

i4

Place the sliced bananas in a buttered ovenproof serving

dish.

cook

or an old
tray

Bake

in a 350

oven

of elaborate and carefully prepared sweets throughout the marketplace. In Mexico City
there are literally thousands

Soak the
hour.
cloves

rum

for a

3 to 5 minutes until the bananas

Combine

the condensed

are slightly softened. Beat the

milk, fresh milk, cinnamon,

cream cheese
fluffy.

until light

and

slowly, beating constantly with

of

and baking soda. Bring

Add

the condensed

a wire whisk. Return the mixture

to the saucepan

sweet shops. Probably the

to a boil over high heat,

stirring constantly.

and cook,

Spanish are responsible for some

Remove

stirring constantly until the

mixture forms a thick mass.

of the

interesting

names applied

Remove from
in the

the heat

and

to the desserts, too: 'Eyes

stir

almonds and
the mixture

vanilla.

Mother-in-law

',

of the Bones of St.

',

from the heat. Place the sugar and water in a saucepan. Bring to simmering point, stirring
constantly until the sugar

milk and beat until smooth. Spread the mixture over the bananas. Beat the egg whites with the sugar until stiff peaks

When
in the

is

cold, beat

John
is

'.

'Royal Eggs
',

'Love

in

powdered sugar gradually.

Pieces

Stuff the prunes with the mixture

and dredge them in sugar. Wrap each prune in cellophane. These sweets are traditionally
served at Brazilian weddings,
christenings

infinite variety

are but a few. 'Bunuelos a kind ofgeneric term for the offried cake sold

to

accompany

coffee in

many

countries of Latin America.

Pour in the hot milk mixture and mix well. Cook over low heat, stirring occasionally, for 1 14 hours until the pudding is thick and amber colored. Add the rum soaked raisins and
dissolves.

Spoon the meringue over banana mixture and bake c 350 oven 10 minutes until the meringue is lightly browned. Serve from the
form.
the
in a

baking dish.

refrigerate until well chilled.

and birthdays.

Coconut provides a delicate

sweetness to

Desserts

in

Latin America alien

many dishes in
a coconut flavored

Brazil. Here,

ofthe gipsy '

have most unusual names- 'arm 'nun 's sighs '

blancmange makes a special

dessert.

'kisses.

'

This pudding-like sweet

's

is

called 'mother-in-law
I

dessert

recipe page 79. 4th column )

Manjar branco

Coconut blancmange
4 servings
1

cup unsweetened grated coconut cup boiling water

cup sugar
teaspoon salt teaspoon coconut flavoring
the grated coconut

3 cups milk
1

6 tablespoons cornstarch
'/4
l

Mix

and

boiling water in a bowl and allow to stand for 15 minutes.

Heat the milk and sugar in a saucepan and stir until the
sugar
liquid
is

dissolved. Bring to a

coconut and mix with the cornstarch until smooth. Add s cup of the boiling milk. Return to the pan with the remaining milk, add the salt and cook until thickened,
boil slowly. Strain the
1

Cook over a low heat for 10 minutes. Add the coconut flavoring, pour into a 4 cup mold rinsed with cold water and refrigerate 3 to 4 hours until set. Unmold onto a serving dish and serve with a compote of prunes or a
stirring constantly.

chocolate or vanilla sauce.

Pineapple and coconut are blendedina delicious Brazilian

pudding that
light.

is

both sweet and

Pudim
de abacaxi e coco

Pineapple and coconut pudding

6 servings
1

(15 ounce) can condensed milk

1 V3

cups milk

2 egg yolks, beaten

3 tablespoons cornstarch
>/2

teaspoon vanilla

prepared 9 inch sponge cake

layer

I
1/3

cup pineapple juice

cup rum
(

pound 4 ounce) can

slices,

pineapple
3

drained

4 cup grated coconut

1 cup cream,

whipped

Cherries

Mix

the condensed milk, milk,

egg yolks, cornstarch and

vanilla. Place in a

double boiler and cook over hot water,

stirring constantly, until

thickened. Continue cooking

without stirring for 10 minutes. Cool. Cut the sponge cake layer
into 2 inch squares

the

and place bottom of a serving dish.

in

Mix the pineapple juice and rum and sprinkle over the cake.
Cover with
'A the custard

mixture. Cut up

V2

the pineapple

and arrange over the custard.

Sprinkle with V2 the coconut. Add a layer of the remaining

custard and cover with whipped cream. Decorate with the

remaining coconut, pineapple

slices

and

cherries.

Masa harina

is

a meal

made from
is

dehydrated cooked com and

available in Spanisch markets.

Dulce de leche

Bien

me

sabe

Almendrado

Flan

Sweet milk dessert

4 servings 2 cups milk
3

Tastes good to
6
to

me

Almond pudding
4
to

Caramel pudding
6 servings
1

8 servings
coconut

6 servings

1 I l/4 1

package unflavored gelatin

cups water

4
1

cup sugar Pinch of baking soda

teaspoon vanilla

2 cups hot water

1

cup sugar
(2 inch) stick
1

cup powdered sugar

teaspoon almond extract

5 egg whites
2
l

A Ifajores

recipe (page 86) cup sweetened coconut

6 egg yolks I prepared sponge cake layer,

cut into pieces

4 cup sugar 4 eggs I ( 14 ounce) can sweetened condensed milk 1 cup water

/2 cup ground almonds

teaspoon vanilla

%
Soften the gelatin in % cup cold water. Bring the remaining

cup dark rum. heated

Combine

the milk, sugar and

in a

Y 4
1

cup muscatel wine

teaspoon powdered cinnamon

baking soda

saucepan and

Place the sugar in a small

bring to the boiling point.

water to a

Lower the heat and barely simmer the mixture 2 to 2'/2

hours, stirring occasionally.
It

Drain the liquid from the

coconut.
skin
finely.

Remove

the

brown

and grate the coconut meat

Place in a fine strainer

boil, add the sugar and stir until dissolved. Remove from the heat. Add the softened gelatin and allow to cool until
it

heavy saucepan and melt over low heat, stirring constantly.

When

the sugar turns golden

will

thicken and form a soft

a small spoonful
is

begins to

set.

Beat the egg

ball

when

dropped into cold water. Remove from the heat and

in the vanilla.

stir

and pour the hot water over the grated coconut. Allow the water to drip through for about
15 minutes. Press

whites until

stiff

and

shiny.

Combine
extract

the gelatin and egg white mixture with the almond

Let the mixture

down hard

cool a few minutes and spread

it

with the back of the spoon to

extract 2 cups of coconut milk.

and ground almonds. Turn into a 6 cup mold and

refrigerate until firm.

brown, dip the bottom of the saucepan in cold water to stop the cooking. Immediately pour the caramel into a quart ovenproof mold, rolling it around the sides to coat the
1

mold

evenly. Beat the eggs

on the Alfajores. Sandwich

roll

Unmold

until frothy.

Combine

the

the Alfajores together in pairs

Dissolve the sugar in

cups
the

and serve with

chilled sauce.

and

the edges in

of the coconut milk.

Add

condensed milk, water and vanilla and beat the mixture

into the eggs.

grated coconut.

cinnamon

stick

and cook

Sauce:
'4
1 1

Pour the custard

over moderate heat until the syrup reaches 230 or soft ball stage. Discard the cinnamon
stick

cup masa harina (cornflour) cup water

(2 inch) cinnamon stick

into the caramelized mold.

in a larger pan and add water to come halfway up the sides of the mold. Bake in a 350 oven 1 to % hours
1

Place the

mold

and remove the pan from

Yl cup sugar V3 cup

the heat. Beat the egg yolks until very thick and lemon colored.

ground almonds

2 cups milk

Add

the remaining

'

cup of

2 egg yolks, beaten

Stir the

coconut milk and beat in 3 tablespoons coconut syrup. Gradually stir the egg yolk mixture into the syrup and cook over low heat, stirring

or until a knife inserted in the center of the custard comes out clean. Cool to room

water.

Add

masa harina into the the cinnamon stick

to a boil, stirring
it

temperature then place

refrigerator 3 hours.

in the

Unmold
it

and bring
the sugar,

the flan

on

a serving plate.

constantly until
Stir until the

thickens.

Add

Do not allow the mixture to boil or the egg yolks will curdle. Place the sponge cake pieces in a serving dish and soak with the wine. Pour on the coconut cream. Chill in the
constantly.
refrigerator for 3 hours. Sprinkle with cinnamon before serving.

almonds and milk.

'

Ignite the heated rum. pour over the flan and bring it to

mixture begins to boil again. Pour 4 cup of the hot mixture onto the egg yolks and mix well. Add the egg yolk mixture to the milk and cook
slowly for 2 minutes.
the

the table flamine.

Remove
refrigerate.

cinnamon

stick

and

Postre chaja

Torta de pasa

Pave

Meringue dessert
6 servings

slice

of sponge cake or 2 lady

Raisin cake

fingers

on the butter cream

side

4 egg whites Pinch of salt 4 teaspoon cream of tartar P/4 cups sugar
'

of each of 6 meringues. Arrange strawberries on top and spread with whipped cream. Top with
the remaining meringues, butter

cream

1
l

teaspoon vanilla

/ 4

cup water 5 egg yolks 1 cup butter

1

side down, and spread the remaining butter cream on the top and sides. Crumbled meringue can be sprinkled on top as decoration.

tablespoon brandy
(

Y2

inch) slices sponge cake

or

12 lady fingers
1
1

cup sliced strawberries cup heavy cream, whipped

and

Beat the egg whites with the salt '/ teaspoon cream of tartar 8
until

foamy.

Add

cup sugar

gradually, beating constantly

until stiff

peaks form. Beat in

the vanilla. Oil

and

flour 2

large baking sheets.

Form

the

meringue into 12 flat rounds. 4 inches in diameter, on the baking sheets. Bake in a 250 oven 1 hour. Turn the oven off and leave the meringues in the oven several hours or overnight. Combine the remaining cream of tartar, sugar and water in a saucepan. Bring to a boil and cook until a candy thermometer
:

registers 238

Beat the egg yolks

and add the syrup by droplets, beating constantly. Continue

beating a few minutes to cool
the mixture. Beat the butter until very light and fluffy and add the brandy. Beat the butter into the

cooled egg yolk mixture. Spread each meringue on 1 side with a very thin layer of butter cream.

To assemble

the dessert, place a

Chocolate is a famous Latin American product - and is used in

a multitude oj ways throughout
the land. Here,
little
it

is

baked into

cakes to serve with excellent

Colombian coffee.

Pasteles de cacao

Mae bentas

Cocoa cakes
16 cakes

flour,

baking powder and

salt.

Coconut cakes

muffin pans with paper cases and

fill

Add

the dry ingredients

/3 full

alternately with the milk,

Makes 24
Yi cup butter
1

Bake

in a

with the cake mixture. preheated 350" oven

beating just until the flour

for 25 minutes.

Turn out and

cup butter cup sugar 3 eggs y4 cup cocoa

Y2
1

is

thoroughly incorporated.

cool on a rack.

Beat in the vanilla. Spoon the

cup sugar cup rice flour teaspoon salt

/2

cups flour

3 teaspoons baking powder Pinch of salt 2 /i cup milk

1

teaspoon vanilla

and floured each cup Bake the cakes in a c 375 oven 20 minutes or until a cake tester comes out clean. Carefully remove the cakes from the muffin tins and cool on wire racks. They may be
batter into buttered
tins, filling
2

6 egg yolks
I
'/4

muffin
3

full.

cup grated coconut 4 egg whites, stiffly beaten

1

Beat the butter until creamy.

served

warm

or cold.

Add

the sugar, gradually beating

until the
fluffy.

mixture

is

light
1

and

Add

the eggs,

at a

Beat the butter and sugar together in a bowl. Gradually add the egg yolks and beat until very light and creamy. Mix together the rice flour, salt and coconut and fold into the yolk
mixture. Gently fold in the stiffly beaten egg whites. Line

time, beating well after each

addition. Sift together the cocoa.

Y
Little tartsfilled with delicate

coconut cream and beautifully

glazed are typical ofBolivian

Pastelitos de coco

Coconut
Pastry:

tarts

To

flour,

prepare the pastry, sift the baking powder and salt

possible point

Reduce the heat to the lowest and add the egg

2 cups flour
'/2

together into a bowl. Cut the butter into the flour, using a
pastry blender or 2 knives until the mixture resembles coarse

yolks, stirring vigorously.

Remove from

the heat and

let

teaspoon baking powder

the mixture cool.

V2

teaspoon salt 8 tablespoons butter

To

assemble the

tarts, roll

out

meal.

Add

4 tablespoons water

to

5 tablespoons cold water

Filling:
/

tablespoon flour

!4
I
2

cup sugar
cups sweetened flaked

coconut

cup light cream 3 tablespoons butter

and stir with a fork until the dough can be gathered into a ball. Add more water by droplets if necessary to make the dough stick together. Wrap in waxed paper and refrigerate 1 hour. To prepare the filling, combine 1 tablespoon flour, sugar and
coconut in a saucepan. Add the cream and cook over low heat,
stirring constantly until the

on a floured board to a Vg inch thickness. Cut it into rounds using a 3 inch cookie cutter. Place 1 tablespoon of the
the pastry
filling

on half of the rounds and

top with the remaining rounds. Press the edges of the pastry
together with a fork to seal. Place the tarts on a buttered

2 egg yolks,

lightly beaten

baking sheet. Brush with egg yolk and prick with a fork. Bake in a 425 oven 12 minutes
until lightly

Glaze: 1 egg yolk, lightly beaten

mixture thickens. Stir in the butter and simmer 2 minutes.

browned.

Hucvos reales

Alfajores

Cocadas

Egg cake
6 to

Butter cookies

Coconut candies

8 servings
cup butter cup sugar

Makes about 2 pounds

3 cups sugar 4 cup milk cup corn syrup
teaspoon salt
1 tablespoon lemon juice 2 cups shredded coconut

2 tablespoons seedless raisins

1

cup cream sherry : 2 egg whites 8 egg yolks

I

egg egg yolks

teaspoon vanilla
tablespoon brandy

V2
J4

tablespoon butter

I
\

cups sugar

cup water
(2 inch) stick cinnamon

teaspoons grated lemon rind

3 tablespoons butter

I
1

cups cornstarch

cup slivered toasted almonds

raisins in the sherry

cup flour
teaspoon baking powder teaspoon salt

Mix
salt

the sugar, milk, corn syrup,

Soak the
for
1

and lemon juice in a saucepan. Heat until the sugar

dissolved, stirring constantly.

hour. Beat the egg whites

stiff.

is

until

Beat the egg yolks

and light yellow. Fold the egg whites into the Pour the egg yolk mixture into a buttered 8 inch square pan. set in a baking pan of boiling water, and bake in a preheated 325 oven for 15 minutes or until the egg cake is firmly set. Cool and cut
until very thick

Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and
fluffy.

Bring to a boil, cover and cook for 3 minutes until the steam has
dissolved the crystals which

yolks.

Add
1

the egg and egg

may have formed on

the pan.

the sides of

yolks.

at a time, beating well

Uncover and cook,

stirring, until

after each addition. Beat in

without
stage

a soft ball

the vanilla,

brandy and lemon

rind. Sift together the

cornstarch, flour, baking

is reached (238 on a candy thermometer). Remove from the heat. Stir in the coconut and

powder and

salt.

Gradually add

butter.
dish.

into 2 inch squares with a

the dry ingredients to the butter

When

Pour into a buttered cool enough to

heated knife. Dissolve the sugar in the water, add the

mixture, beating until thoroughly

cinnamon

stick

and

boil

briskly for 5 minutes. Strain

the sherry from the raisins

and add to the sugar syrup.

Remove

the

cinnamon

stick.

Soak the egg squares in the syrup and arrange on a serving dish. Pour the remaining strained syrup over the egg squares and decorate with raisins and slivered almonds.

combined. Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread. Bake in a 350 oven 15 minutes. Immediately remove from the baking sheets and let cool. Sandwich the cookies together with dulce de leche
(page 82).

handle, shape into small balls and leave to harden overniaht

Bunuelos

Beignets de bananes

Pilarones

Arrepa

di

funchi

Sweet

fritters

Banana

fritters

Pumpkin

fritters

Pancakes
6
to

8 servings
cups funchi (cornmeal)

4 tablespoons butler 4 cup sugar 2 teaspoons grated lemon rind 1 cup water 1 cup flour 4 eggs Oil for deep frying
:

6 bananas peeled and cut

.

/
1

into slices
1

package dry yeast cup lukewarm water

2 /
1
1

; 2

cup rum cup powdered sugar

1
I
1

teaspoon cinnamon
Clips flow

1
I

egg
tablespoon oil

Sauce
/

1
1

cup milk
teaspoon salt
Oil for deep frying

2 tablespoons sugar 1 egg, lightly beaten 1 < 16 ounce) can pumpkin l / teaspoon salt 2 4 cups flour Oil for deep frying Molasses or maple syrup
In a large bowl, sprinkle the

cupflour teaspoon salt

2 tablespoons sugar
2 cups milk 3 eggs, beaten 2 tablespoons oil
1

teaspoon vanilla
Oil for frying

cup dark brown sugar

Cinnamon sugar
yeast over the

3 tablespoons flour
1

cup water
tablespoon butter

Powdered sugar
Arrange layers of sliced bananas in a bowl, pouring rum on each layer and sprinkling with sugar and cinnamon. Allow to stand
for 30 minutes.

lukewarm water

Mix

together the cornmeal.

2 tablespoons heavy cream

1
1

and

stir

to dissolve.

Add

the

flour, salt

teaspoon vanilla
the butter, sugar,
in a

pumpkin and salt and combine thoroughly. Add

sugar, egg.

the milk. eggs, oil

and sugar. Combine and vanilla.

Add
Heat
the

to the dry ingredients

the flour.
the

cup

at a time, until

gradually and beat until smooth.

1

Combine

lemon rind and water

saucepan. Bring
stirring occasionally.

Mix

the flour,

to a boil,

egg.

oil.

milk and

salt

and beat

Add

the

well for 2 minutes, or place

dough becomes too stiff to Turn the dough out onto a lightly floured board and knead in enough of
beat with a spatula.
the remaining flour to prevent
the
will

tablespoon

oil in

frying pan. cover the surface of

flour all at once, beating hard.

these ingredients in a blender

for form a batter. Coat each banana slice with the batter. Heat the oil to 375 and deep
:

Cook about

2 minutes until the dough leaves the sides of the pan. Remove from the heat and

dough from

sticking.
all

You

probably use

of the 4

cups. Continue kneading until

pan with a thin layer of batter and cook for 2 to 3 minutes until lightly browned. Turn and brown on the other side. Sprinkle with cinnamon sugar and keep warm on a
serving dish over steaming

add the eggs. 1 at a time. Beat until smooth and shiny. Form balls of the dough with 2 teaspoons and fry in preheated
375
oil for 5

fry the fritters, a few at a time. 3 to 5 minutes until golden brown. Drain on paper towels.

Sprinkle with powdered sugar

minutes until

and serve

hot.

puffed and lightly browned.

Drain on paper towels. To prepare the sauce, combine the sugar and flour in a saucepan and stir in the water
gradually.

Cook over medium

dough is smooth and elastic. Shape it into a ball and place in an oiled bowl. Cover and let rise in a warm place 1 hour or until doubled in bulk. Punch down the dough. Tear off pieces of the dough and shape into doughnut like rings. 3 inches in diameter. Heat the oil for deep frying and fry the fritters about 5 minutes,
the

water. Serve hot with

warm

applesauce.

heat, stirring constantly, until

turning them once, until crisp

the mixture thickens.

Add

cream, butter and vanilla and mix well. Serve the hot sauce

and golden brown. Drain on paper towels and serve immediately with warm molasses
or maple syrup.

and

fritters separately.

Mexicans love chocolateforms. This

is

in all

a rich, flaky pastry

concoction for a special fiesta

treat.

Torta de chocolate

Torta de coco

Pudim de maca

com

cretna

Chocolate pie
Pastry:
1 1/2
1

on a serving plate and spread with the filling. Continue

layering, leaving the nicest

Coconut pie
6 servings
1

Stuffed apples
6 servings
x

CUpS flow cup cocoa

teaspoon salt cup butter

looking pastry square for the top. Sift powdered sugar over
the top layer. Using a pastry baj
fitted

(9 inch) prepared unbaked

pie shell

/l

cup flour

'/2

%
l

Yi cup sour cream

Filling:

with a star tube, decorate the top layer with a little of the
leftover filling.

2 cups milk 4 eggs Y2 cup sugar

J4 teaspoon salt l /2 teaspoon vanilla

/i
I

cup sugar cup butter teaspoon

<

6 large apples, peeled and

16 ounces semi-sweet chocolate

i

/2
I

4 cup cream cup butter 5 egg yolks

2 tablespoons butter, melted

y2

cup grated coconut

cored y2 cup orange juice J4 cup water 1 y cups whipped cream 2

teaspoon vanilla
the pastry,
sift

Chill the pie shell for 30 minutes

Combine
butter

the flour, sugar,

before cooking. Scald the milk

and cinnamon. Blend with

it

To prepare
flour,

the

cocoa and salt together Cut the butter into the flour mixture with a pastry
into a bowl.

double boiler until bubbles form around the edge. Beat the eggs and add the sugar, salt,
in a vanilla, butter
Stir in the scalded milk.

the fingertips until

resembles

breadcrumbs.

Fill

the center of

the apples with -% of this

blender or 2 knives until it resembles coarse meal. Add the sour cream and knead into a ball. Divide into 4 equal pieces

into the chilled pie shell.

:

in

and coconut. Pour Bake a preheated 400 oven for 25

within
l

to 30 minutes or until the custard

is

and

refrigerate 2 hours.

On

set to

/ 2

inch of the

mixture and arrange in a buttered baking dish. Sprinkle the remaining mixture on top of the apples. Add the orange juice and water. Bake in a preheated 350 oven for 50 to 60 minutes
;

floured board, roll each piece of

center. Chill the pie for 4 hours

or until the apples are tender.

dough out

to a 10 x

10 inch

before serving.

Serve hot with whipped cream.

square. Place each square

on a
all

buttered baking sheet, prick

over with a fork and bake in a 400' oven 10 minutes. Carefully

transfer the pastry squares to

wire racks to cool. They will be very fragile. To prepare the filling, place the
chocolate,

saucepan and

until the chocolate

cream and butter in a stir over low heat and butter

are melted. Beat the egg yolks

Beat in a few tablespoons of the hot chocolate mixture and stir back into the hot chocolate. Stir in the vanilla and let the mixture cool to spreading consistency. Do not
until thick.

refrigerate or

it

will
1

be too

stiff

to spread. Place

pastry layer

Beverages

Chocolate con leche

Cafe temperado

South America produces most of

the coffee

and

the variety

of fruit punches,

Chocolate milk
6 servings 4 cups milk 4 ounces Mexican chocolate, grated 1 egg yolk 54 cup cream 2 tablespoons sugar /2 teaspoon cinnamon
l

Spicy coffee

care

of the world - and its and preparation has become

in

both alcoholic and nonalcoholic,

are almost limitless.
Truly, the people of Latin America care about food - they

a fine art -particularly

Brazil

and Colombia, the two giants among the coffee producers.

Lai in Americans sneer at

3 cups strong hot

coffee

coffee,

made

regard

it

not only as essential for

its

with 7 teaspoons soluble

survival, but in

preparation

'American coffee, preferring

'

instead the thick, sweet infusion

and presentation, it becomes a way oj life in itself. Look at it!

Learn from
it!

2 vanilla beans,
lengthwise

split in

half

which they drink by the

thimbleful, as often as twenty

Enjoy

it!

4 cloves Fresh cream

/ 4

teaspoon nutmeg

limes a day. Chocolate

favorite in

is

a great
2 y cup of the milk, add the grated chocolate and stir

Crushed ice Sugar to taste

Mexico - hoi and

variety o) highly

Heat

sweet.

And the

Pour the hot

vanilla beans

coffee over the

colored, richly sweetened soft

until dissolved.

Add

the

and cloves and

1

drinks

consumed throughout Latin America is awesome to

Wine, from grapes
first
is

behold.

remaining milk and bring slowly to a boil. Mix the egg yolk with the cream, sugar, cinnamon and nutmeg. Stir well and add to the hot chocolate
milk, stirring constantly.

ow

to infuse for

hour. Strain

the coffee

and pour over cream

ice in individual

and crushed
glasses.

Add

sugar to

taste.

introduced by the Spaniards,

becoming

oj increasing

Bring almost to boiling point.

importance throughout South

Remove from

the heat and

America. Chile and Argentina

lead
in

beat with a wire whisk until

a thick layer of

production of some

foam has

excellent vintages.

Mexico

is

formed on the surface.

Serve immediately.

known

for pulque',

a mildly

alcoholic drink, excellent beer

and best ofall for tequila - a distillation of the agave plant

member

oj the cactus family

in

Rum

is

usedfreely

both

cooking and drinking and each

country has a favorite brandy
distillation

- with the Pisco oj

Peru an outstanding favorite. Herbal teas and infusions of

chocolate,

cinnamon and sugar

in the

are the

common beverages

home. Politeness dictates the

oj offering a visitor at least

rule

one
it

kindot liquid refreshment, and

is
i

onsidered an insult
is

to refuse
is

whatever

offered.

Coca-Cola
is

ubiquitous.

Lemonade

popular

El poncho

crema

Yucatan

Margarita

Pisco

Eggnog

Yucatan
2 servings

Tequila cocktail
4 servings 2 lemon wedges Coarse salt 2 ounces fresh lemon juice 6 ounces tequila 2 ounces Triple Sec Ice cubes
the rims of 4 cocktail glasses with lemon wedges and coat with coarse salt. Place the

Pisco sour
6 servings 6
1
( 1

4 eggs, separated
1

1
!

jigger pineapple juice

ounce) jiggers Pisco

cup sweetened condensed milk cup rum

2 1

jigger crime de menthe

jigger tequila

jigger sugar syrup or honey

1 jigger
>/2

lemon juice

Beat the egg yolks until thick and creamy. Beat the egg
whites until
stiff

Crushed ice 2 small pieces of pineapple 2 green maraschino cherries

teaspoon bitters

egg white

Crushed

ice

and

fold

into the yolks.

Add

the

condensed milk and mix

thoroughly.

Add

the

rum and

Pour the pineapple juice, creme de menthe and tequila into a cocktail shaker and add crushed ice. Shake well and
serve in cocktail glasses.

Rub

Place the Pisco, sugar syrup,

lemon

juice

and

bitters in a

cocktail shaker

and

stir

to mix.

cool in the refrigerator until well chilled. Serve very cold.

remaining ingredients in a cocktail shaker and shake

vigorously several times. Strain into the prepared cocktail
glasses

Add
ice

the egg white and crushed

and shake vigorously.

serve.

Decorate with a piece of

pineapple and a green

Strain into cocktail

and

maraschino cherrv.

and

serve.

This

is

a hot spicy think,

traditionally served in midwinter

during the San Joao celebrations

i

the national thanksgiving

and

fireworks festival).

Caipirinha

Quentao

Batida de limao

Batida de tomate

Rum

cocktail

Spiced rum punch

X
to

Lemon

crash

'Crash" of tomato

4 servings
Juice of 2 lemons

12 servings
2 cups rum
1

4 tablespoons sugar

Crushed ice 4 jiggers pinga or rum

4 cups boiling water 2 cups rum 6 cloves 1 vanilla bean 2 cups sugar

very large lemon, including

the rind, cut into pieces

3 large ripe tomatoes, peeled, seeded and chopped

6 jiggers light rum
6 tablespoons dry Marsala

and seeds removed

2 to 3 tablespoons sugar 4 ice cubes, crushed

6 tablespoons sugar
Juice of 2 limes
2

Mix

the

lemon juice and sugar

stir until
is

thin slices ginger root

together in a shaker or
the sugar
dissolved.

cup crushed
all

ice

Add

the

Add

all

the ingredients to the

Place
jar of

all

the ingredients in the

electric

crushed crushed

ice

and rum and shake

boiling water.

Cover and allow

an

blender and

Place

the ingredients in the

until well

blended. Serve with

in Brazil is

to infuse for 30 minutes. Strain

blend at low speed several

jar of an electric blender

and

ice.

and

reheat. Serve, piping hot in

,

minutes

until the

lemon

is

The main drink

This
is

or earthenware mugs.

very finely chopped. Strain into

a pitcher, pressing

blend until smooth. Serve over ice.

called "Cachaca"' or "Pinga."

down on
hour

refined cane alcohol

is

the

lemon pieces
1

to extract all

which

now being imported

the liquid. Chill

into the U.S.A. Ifitisnot

available. Bacardi, a light white

before serving.

This drink
passion

rum,

may
it is

be used. The drink

is

in

this recipe

called Caipirinha,

made with pinga, and Caipirissima. when it is made

with rum.

when

be made with (Batida de coconut Batida de i) or coco) in place of the lemon. When using coconut, the sugar may be replaced by condensed

may

fruit

milk.

77iis punch uses the famous Mate, an herb tea drunk daily

in

gourd) and smked through a silver tube with a spoon-shaped

strainer

'I

his

is

a favorite trgeniinian
.

dunk and an
(/item her. I

effective thirst

the south oj Brazil aiul in

on the end.

he country has

mam

Argentina. Traditionally,

it is

good red wines which

base for sangria.

serve as a

drunk out of Bombillas

a hollo*

Ponche Brasiliero

Sangrita

Brazilian punch

Sangrita
4 servings

to

12 servings

...r

s strong

Mate

(herb tea)

1 cup lemon juice 4 cups orange juice 2 cups brandy 2 bottles dry white wine 2 bottles club soda Sugar to taste

cup tomato juice 3 tablespoons orange juice 4 tablespoons lemon juice

1

3 fresh peaches, peeled and

thinly sliced

2 apples, cored and thinly

sliced

Dash of salt Drop of onion juice

Few drops tabasco sauce 6 ounces tequila

to

54

2 bottles red wine Sugar, if desired cup gin (optional)

Ice cubes

Make
brew

the tea and allow

it

for 10 minutes. Strain

and

discard the leaves.

Mix

with the

remaining ingredients except the soda water and sugar. Chill in the refrigerator until ready to serve. Pour into a punch bowl over ice cubes. Add the soda water and sugar to taste.

Place the peaches and apples in a glass jug and pour in the wine. few teaspoons of sugar

may
is

be added

if

a sweeter drink
it

preferred,

though

is

not

normally done.
if

Add

the gin

you would

like a stronger

drink.

Add

plenty of ice cubes

and stir gently with a wooden spoon until the wine is

thoroughly chilled.

Alphabetical index

English:
82

30
15

Almond pudding (Mexico) Almond sauce (Mexico)

Avocado dip (Mexico)

24 Avocado soup (Mexico)

12

Avocado with shrimp

(Brazil)

73

Baked beans (Mexico)

59 Pork stew with vegetables

75 Spinach with pimiento

and

fruit

(Mexico)

78 Potatoes with cheese and

onion sauce (Peru)

34 Potato pancakes (Brazil)
25 Potato soup (Ecuador) 87

Pumpkin

fritters

(Peru)

75 Pureed chick peas (Mexico)

74 Pureed yellow peas (Trinidad)

83 Raisin cake (Peru)
35 Rice Mexican style (Mexico)

34 Rice pancake (Venezuela) 67 Rice with chicken

36 Rice with

(Dominican Republic) ham and pineapple

(Jamaica)

35 Rice with sour cream

(Mexico)
56 Rolled stuffed flank steak

(Argentina)

92

Rum cocktail (Brazil)

Sangria (Argentina)
Sangrita (Mexico)

Shrimp and scallop stew

(Chile)

Shrimp Bahia style in tomato sauce (Brazil) Shrimp in almond sauce

(Ecuador)

Shrimp in curry sauce (Guyanas) Shrimp pie (Brazil) Shrimp sauce (Brazil) Shrimp soup (Peru) Shrimp soup 2 (Peru) Spiced loin of pork (Mexico) Spiced rum punch (Brazil)
1

Spicy chocolate sauce

(Mexico)
Spicy coffee (Brazil)

Spinach soup with shrimp (Guyanas)

59 Costillas de cerdo en vin

26

79
25

Crema de alface (Brazil) Crema de caramel (Peru) Cuchuco (Columbia)

74 Dhal (Trinidad)
82 Dulcedeleche (Argentina)

91

Index by type of dish

89 Torta de coco
(Brazil)

com creme

English

Barley soup (Columbia)

Tortillas

(Mexico)
style

83 Torta de pasa (Paraguay)

14 Torta pascualina (Uruguay)

Entrees
15

34 Tortilla de arroz( Venezuela)

13 Tortilla
31

de banana (Columbia)
1

12
13 15 15

Tortillas

(Mexico)

Avocado dip (Mexico) Avocado with shrimp (Brazil) Banana omelette (Columbia)

'.

Bean soup (Mexico) Black bean soup (Venezuela) Chicken soup (Brazil) Chicken soup with
vegetables (Antilles)

Tortillas 2 (Mexico)
Tortillas

Acapulco

(Mexico)
Tortillas

Guadalajara

style

(Mexico)
Tortillas with eggs

'.

31

Tortillas 2 (Mexico)

47 Vatapa (Brazil)
36 Yambalaya (Jamaica)
91

Yucatan (Mexico)

Bean dip (Mexico) Cheese pastries (Argentina) Egg and avocado appetizer (Columbia) 14 Egg and spinach hors d'oeuvres (Uruguay)
14
15

'.

'.

'.

'.

'.

'.

Green corn soup (Brazil) Green pea soup (Mexico) Lettuce soup (Brazil) Peanut soup (Guyanas) Peanut soup (Bolivia) Potato soup (Ecuador) Shrimp soup (Peru)
1

farmhouse

style (Mexic(5)

Rice and corn dishes

77 Zucchini Brasiliero (Brazil) 78 Zucchini rellenos (Mexico)

15

Empanadasde queso( Argentina)^ Jumbo shrimp in wine sauce

(Mexico)

14 Stuffed green peppers (Brazil) 16 Stuffed roast beef rolls

(Mexico)

Salads
19
1

Cabbage salad (Brazil) Chicken and corn salad

(Chile)

18 Chilean salad (Chile)

20 Christmas salad (Mexico)

Crab salad (Brazil) Mixed salad (Mexico) 19 Molded avocado salad

18 18
(Brazil)

19

Molded pineapple
(Brazil)

salad

18

Palm

hearts, lettuce

and

avocado salad

(Brazil)

19 Peasant salad (Chile)

20 Stuffed cucumber salad

(Brazil)

Soups
24 Avocado soup (Mexico)

48 Fish balls (Antilles) 47 Fish

fillets in

58

Meat Meat

balls in

almond sauce

67 Rice with chicken

87 86 79 82

wine sauce
57
fruit juice

(Mexico)
balls with herbs

(Dominican Republic)
70 Squabs stuffed with noodles
(Chile)
all

(Brazil)

45 Fish prepared with

(Mexico)
60 Pastry with
kinds of meat

(Mexico)
41

72 Tacos with chicken (Mexico)

71

89 84 80 84 86
89
85

Fish stew (Antilles)

(Mexico)
58 Pepper pork (Bolivia)

47 Fish stew (Brazil)

45 Fish Veracruz style (Mexico)

71

Turkey casserole (Uruguay) Turkey in green sauce

(Mexico)

59 Pickled and fried spareribs

(Peru)
71

42 Fried

fish in

escabeche sauce

Turkey

in

poblano sauce
in

(Brazil)

63 Pork and chicken

salt

(Mexico)
66 Venezuelan chicken
vinegar (Venezuela)

46 Molded

cod with shrimp

fish (Peru)

(Columbia)
59 Pork stew with vegetables

sauce (Brazil)

79

42 Peruvean pickeld 42 Pickled

fish

and

fruit

(Mexico)

86
83

(Mexico)

56 Rolled stuffed flank steak

44 Pickled mackerel (Uruguay) 43 Pickled raw fish 2 (Peru)

50 Shrimp and scallop stew
(Chile)

(Argentina)
59 Spiced loin of pork (Mexico)

Vegetable dishes
73 Baked beans (Mexico)
75

83 79

54 Steak with Huancaina sauce

(Peru) 55 Steak with peanut sauce

49 Shrimp Bahia style

in

Baked chick peas (Argentina) 78 Baked eggplant (Guyanas)

74

87
81

51

tomato sauce (Brazil) Shrimp in almond sauce

(Ecuador)
in

(Columbia)
53 Stewed meat with onions

Brown beans with (Dutch Guyana)

apples (Brazil)

rice

87 83
89 79

and
curry sauce

raisins

(Cuba)

78 Candied sweet potatoes and 77 Green peppers stuffed with

48 Shrimp

(Guyanas)
50 Shrimp pie (Brazil)

Poultry and
70 Chicken and

game

dishes

eggplant (Brazil)

87

47 Stuffed
51

fish

(Mexico)
rice

Stuffed squid (Argentina)

(Guyanas)

67 Chicken hunter's style

74 Lentils with pineapple (Mexico) 82 78 Potatoes with cheese and 82 onion sauce (Peru)
75 Pureed chick peas Mexico)
(

(Columbia)

Meat

dishes

66 Chicken

in

nut sauce

74 Pureed yellow peas

(Trinidad)
75 Spinach with pimiento

(Mexico)
53 Barbecued meat (Peru)
55 Beef creole( Uruguay)

68 Chicken 66 Chicken

in

orange juice and pepper sauce

pineapple (Mexico)
in

54 Boiled meat (Argentina) 62 Brazilian stew (Brazil)

55 Creole stew (Argentina)

(Ecuador)
72 Chicken livers in sauce
(Antilles)

54

Fillet

of beef Mar del Plata

style

(Argentina)

65 Chicken, shrimp and

rice

63 Fried pastries with meat

filling (Brazil)

(Guyanas)
67 Chicken with mushrooms
(Antilles)

59 Leg of lamb Mexican style

(Mexico)
57 58

70 Fried chicken (Dominican

Meat Meat

balls balls

(Uruguay) (Mexico)

Republic)

69 Peppered chicken (Peru)

7 3

Foreign languages: Entrees

12 Abacate
(Brazil)
1

Soups
_5

33 Huevos Rancheros Mexico)

(

Empadinhas de camarao
(Brazil)

34 Panquecascom queijo Ajiaco (Ecuador)

(Brazil)

Escabeche de pescado
(Mexico)
Filet

23 Callalu

(Guyanas)

34 Panquecasde batata (Brazil)

32 Panquecas de brocoli
1

com camarao

21

Canja
(Peru)

(Brazil)

de peixe a Marguery

23

Chupedecamarones

(Brazil)

(Brazil)

Bocado primavera de ave

(Child
23

Chupe de camarones
(Peru)

34 Tortilla de arroz (Venezuela) 31 Tortillas 1 (Mexico)

31 Tortillas 2 (Mexico)

Huachinango a

la

veracruzana (Mexico)

15

Camarone endiablado
(Mexico)
26
25

Huachinango
(Mexico)

relleno

16 Flores de carne (Mexico)

1

Crema de alface (Brazil) Cuchuco (Columbia)

(Guyanas)

Massala

viesie
la

(Guyanas)

5 Frijoles

para sopear

22 Pinda bravoe

Rice and corn dishes

39 Angii (Brazil)
35 Arroz a la mexicana

Mejillones a

crema

(Mexico)
15

22 Sancochi di galinja (Antilles)

(Uruguay)
Peixe escabeche a
Brasileira (Brazil)

Guacamole para sopear

(Mexico)

14 Picante de huevos

(Columbia)
14 Pimentao

Sopa 24 Sopa 27 Sopa 25 Sopa

26

de agriao (Brazil) de aguacate (Mexico)

moda

deamendoim

(Bolivia)

(Mexico)
35 Arroz jocqui (Mexico)

Pejerrey en escabeche

de caroatas negras

(Uruguay)
Pescadilla
al

com

recheio de
27

(Venezuela)

35 Arroz verde (Mexico)

39

ovo

(Brazil)

14 Torta pascualina (Uruguay)

1

Tortilla de

banana

(Columbia)

Sopa de chicharo (Mexico) 27 Sopa de milho verde Brazil) 27 Sopa de tortilla (Mexico) 25 Sopa frijoles (Mexico)
(

Chepa (Paraguay)
Pan de maiz (Uruguay)

Pescado

al

homo (Chile) homo (Bolivia)

37 Humitas (Uruguay)
39

Pescado en jugo de fruta

(Mexico)
Pisca stoba (Antilles)

37 Tallarines con salsa de

Salads
1

Sauces
28

hongos (Paraguay) 38 Tamale pastel (Mexico) 38 Tamales (Mexico)

36 Yambalaya (Jamaica)

Pudim de bacalhau
Vatapa
(Brazil)

(Brazil)

Sara Sara (Guyanas)

Bocado primavera de ave

(Chile)

Guacamole (Mexico)

29 Guasacaca (Venezuela) 30 Mole poblano (Mexico) 29 29 29

Meat
Fish dishes

dishes

10 Ensalada de guacamole

(Mexico)
20 Ensalada de

Noche Buena

(Mexico)
19 Ensalata campesina (Chile)
1

Molhode camarao (Brazil) Molho de churrasco (Brazil) Molho de curry (Brazil)

Aji de carne (Bolivia)

46 Bacalao a

la

argentina

(Argentina)

Albondigas (Uruguay) Albondigas con verba buena

(Mexico)

30 Salsa dealinendras (Mexico)

28 Salsa de chicaro (Mexico)

48 Balchi di pisca (Antilles)

51

9 Salada de abacate Brazil

(

Calamares rellenos
(Argentina)

Albondigas en salsa de

19 Salada de

ananas

(Brazil)

30 Salsa perejil (Mexico)

28 Salsa ranchero (Mexico) 28 Salsa verde (Mexico)

18 Salada de caranguejo
(Brazil)
1

49
51

Camarao a Bahiana (Brazil) Camarones con salsa de

almendras (Ecuador)

almendra (Mexico) Anticuchos (Peru) Bifes alacriolla (Uruguay)

Salada de palmito. alface e

abacate (Brazil)

Carbonada
(Argentina)

Criolla

43 Cebiche(Peru) 42 Cebiche de con ina( Peru)

50

20 Salada de pepino recheado

(Brazil)

Chupe de mariscos

(Chile)

Cariucho (Columbia) Costillas de cerdo en vinagre

(Paraguay)

19 Salada de
(Brazil)

salmagundi

32 Enchiladas Acapulco( Mexico)

51 Congrio a la cacerola (Chile)

32 Enchiladas Guadalajara

46 Corvina

18 Salpicon (Chile)

(Mexico)

al homo con salsa de huevo (Uruguay)

Estofado de cerdo (Mexico)

Feijoada completa (Brazil)

60 La olla con 54
59

came Mexico)
(

74

BB met R (Dutch Guyana)

89 Torta de coco
(Brasil)

com creme

Lomo a la huancaina (Peru) Lomo de cerdo adobado

(Mexico)

74 Dhal (Trinidad)
75 Espinaca con pimiento

83 Torta de pasa (Paraguay)

(Mexico)
Plata

54
56

Lomo Mar del

(Argentina)

73 Frijoles refritos (Mexico)

75 75

Matambre (Argentina)

Garbanzos (Mexico) Garbanzos al horno

Beverages

63 Pasteis de carne (Brazil)