Get ready to spice up your culinary routine! Latin America is a treasure trove of flavors, and we’re excited to share 18 mouthwatering recipes that will transport you to the vibrant streets of Rio, the bustling markets of Mexico City, and the charming pueblos of Peru. From classic dishes like Cuban Ropa Vieja and Brazilian Moqueca to innovative fusion creations like Peruvian Lomo Saltado and Mexican Tamales, we’ve got a culinary journey that will leave you craving for more.
In this article, we’ll dive into the rich cultural heritage of Latin America, exploring the flavors, ingredients, and cooking techniques that define this incredible region. Whether you’re a seasoned chef or a curious foodie, these recipes are sure to inspire your next meal adventure.
Pernil (Puerto Rican Roast Pork)
A classic Puerto Rican dish, Pernil is a mouthwatering roast pork recipe that’s sure to become a family favorite. This slow-cooked delight is marinated in a blend of spices and herbs, resulting in tender, juicy meat with a rich, caramelized crust.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup olive oil
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together olive oil, soy sauce, garlic, oregano, cumin, paprika, salt, and black pepper.
3. Add the pork shoulder to the marinade, turning to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
4. Remove the pork from the marinade, letting any excess liquid drip off.
5. Place the pork in a roasting pan and roast for 2-1/2 to 3 hours, or until the meat is tender and easily shreds with a fork.
6. Let the pork rest for 10 minutes before slicing and serving.
Cooking Time: 2-1/2 to 3 hours
Feijoada (Brazilian Black Bean Stew)
Feijoada, a hearty Brazilian stew, is a staple dish that combines the rich flavors of black beans, beef, and pork with aromatic spices. This recipe serves 6-8 people.
Ingredients:
- 1 pound dried black beans, soaked overnight and drained
- 2 pounds beef brisket or shank, cut into bite-sized pieces
- 1 pound smoked pork sausage (linguica), sliced
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 4 cups beef broth
- 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the beef and pork sausage; cook until browned, about 5 minutes.
3. Add the onions, garlic, cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes.
4. Add the soaked and drained black beans, beef broth, and browned meat mixture.
5. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the beans are tender.
Cooking Time: 2 hours
Arepas (Venezuelan Corn Cakes)
Experience the warm, crispy goodness of traditional Venezuelan Arepas! These corn cakes are a staple in Venezuelan cuisine, perfect for filling with cheese, meat, or vegetables.
Ingredients:
– 2 cups of pre-cooked cornmeal (arepa flour)
– 1/4 teaspoon of salt
– 1 tablespoon of vegetable oil
– Water, as needed
Instructions:
1. In a large mixing bowl, combine the cornmeal and salt.
2. Gradually add water to the mixture, stirring until a dough forms. The dough should be pliable but not too sticky. If necessary, adjust with more water or cornmeal.
3. Divide the dough into 4-6 equal portions, depending on desired arepa size.
4. Shape each portion into a ball and then flatten slightly into disks.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Cook the arepas for 4-5 minutes on each side, or until they’re crispy and golden brown.
7. Repeat with remaining dough portions.
Cooking Time: 8-10 minutes
Ceviche (Peruvian Citrus-Marinated Seafood)
Ceviche, a staple of Peruvian cuisine, is a refreshing and flavorful dish that combines fresh seafood with citrus juices and spices. This recipe is perfect for warm weather or anytime you want to add some zest to your meal.
Ingredients:
– 1 pound of fresh white fish (such as halibut, sea bass, or flounder), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped cilantro
– 1/4 cup chopped garlic
– Salt to taste
– 1-2 aji amarillo peppers (optional, for added heat)
Instructions:
1. In a large bowl, combine the fish pieces and lime juice.
2. Add the chopped onion, cilantro, and garlic to the bowl.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, add the chopped aji amarillo peppers (if using).
6. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 30 minutes
Empanadas (Argentinian Stuffed Pastries)
Savor the flaky, buttery goodness of these classic Argentinean pastries filled with tender beef and onions. Perfect as a snack or meal, empanadas are sure to delight!
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup warm water
– Filling ingredients (see below)
– Egg, beaten (for brushing pastry)
Filling:
– 1 pound ground beef
– 1 medium onion, finely chopped
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, salt, and cold butter. Gradually add warm water until dough forms.
3. Knead for 5 minutes, then let rest for 10 minutes.
4. Divide dough into small balls, about the size of a golf ball.
5. Roll out each ball into a thin circle, about 1/8 inch thick.
6. Place 1 tablespoon of filling in center of each circle.
7. Fold pastry over filling to form a triangle or square shape, pressing edges to seal.
8. Brush tops with beaten egg and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)
Pabellón Criollo is a beloved Venezuelan dish that combines tender shredded beef, flavorful rice and beans, and a hint of spice. This comforting meal is perfect for any occasion.
Ingredients:
– 2 pounds beef brisket or shank
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup uncooked white rice
– 2 cups cooked kidney beans (or canned)
– 2 tablespoons butter or margarine
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef with cumin, paprika, salt, and pepper.
3. Brown the beef in a large Dutch oven over medium-high heat.
4. Add onion and garlic; cook until softened.
5. Add beef broth and bring to a boil.
6. Cover and transfer to the preheated oven for 2-1/2 hours or until tender.
7. Cook rice according to package instructions.
8. Fluff beans with fork and mix with butter or margarine.
9. Serve shredded beef over rice and beans, garnished with chopped fresh cilantro if desired.
Cooking Time: 2-3 hours (including cooking time for the beef)
Moqueca (Brazilian Fish Stew)
A traditional Brazilian dish from the coastal regions of Bahia, Moqueca is a flavorful fish stew cooked in coconut milk and spices. This recipe serves 4-6 people.
Ingredients:
– 1 pound fish fillets (such as tilapia or snapper), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup coconut milk
– 1 cup fish broth
– 1 tablespoon grated fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
2. Add fish pieces and spices; cook for 5 minutes or until fish is cooked through.
3. Stir in coconut milk and fish broth; bring to a simmer.
4. Reduce heat to low and let stew cook for 10-15 minutes or until sauce has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Pastel de Choclo (Chilean Corn Pie)
A traditional Chilean dessert, Pastel de Choclo is a sweet and savory pie filled with corn, beef, onions, and eggs. This recipe is a classic take on this beloved dish.
Ingredients:
– 2 cups cooked corn kernels
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 large eggs
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef and onion until browned, breaking up the meat into small pieces.
3. Add cooked corn kernels, eggs, cheese, milk, salt, and pepper to the skillet. Stir until well combined.
4. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the corn mixture and smooth the top.
5. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 35-40 minutes
Lomo Saltado (Peruvian Stir-Fried Beef)
This popular Peruvian dish combines the bold flavors of Asian stir-fries with the richness of beef, resulting in a savory and aromatic meal. Lomo Saltado is a staple of Peruvian cuisine, often served with rice and fries.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– 1 teaspoon oregano
– Salt and pepper to taste
– 4-6 potatoes, peeled and cut into wedges (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef and cook until browned, about 3 minutes. Remove from pan.
3. Add onion and garlic; cook until onion is translucent, about 2 minutes.
4. Add bell peppers and cook until tender, about 3-4 minutes.
5. Return beef to the pan with soy sauce, vinegar, oregano, salt, and pepper. Stir-fry for an additional 2 minutes.
6. Serve hot, garnished with chopped cilantro (optional) and accompanied by potatoes (if desired).
Cooking Time: 15-20 minutes
Tostones (Fried Plantains)
Savory and crispy fried plantains are a staple in many Latin American cuisines. With this simple recipe, you can create these delicious treats at home.
Ingredients:
– 2-3 ripe plantains
– Vegetable oil for frying
– Salt to taste
– Optional: Garlic powder or onion powder for added flavor
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
3. Once the oil is hot, add 2-3 plantain slices to the skillet (do not overcrowd).
4. Fry the plantains for 2-3 minutes on each side, or until they turn golden brown and crispy.
5. Remove the tostones from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. Sprinkle salt and any desired seasonings (garlic powder or onion powder) over the tostones while they’re still warm.
Cooking Time: 6-8 minutes per batch
Pupusas (Salvadoran Stuffed Tortillas)
Pupusas are traditional stuffed tortillas from El Salvador, typically filled with cheese, beans, and pork. This recipe brings a taste of Central America to your kitchen.
Ingredients:
– 2 cups masa harina
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (choose one or a combination):
+ Queso Fresco (Salvadoran cheese)
+ Refried beans
+ Chicharrón (deep-fried pork rinds) or cooked, shredded pork
– Vegetable oil for cooking
Instructions:
1. In a large mixing bowl, combine masa harina and salt. Gradually add warm water, stirring until a dough forms.
2. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape.
3. Place your chosen filling in the center of each disk. Fold the dough over to form a half-moon shape and press edges together to seal.
4. Heat a non-stick skillet or griddle with a small amount of vegetable oil. Cook pupusas for 2-3 minutes on each side, until lightly browned.
5. Serve warm with your favorite toppings, such as salsa, avocado, and sour cream.
Cooking Time: 6-8 minutes per batch (depending on number of pupusas)
Ropa Vieja (Cuban Shredded Beef)
Experience the rich flavors of Cuba with this beloved dish, where tender beef is slow-cooked in a mixture of tomatoes, onions, and spices to create a hearty and flavorful meal.
Ingredients:
– 2 pounds beef brisket or flank steak
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1/4 cup olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef with salt, black pepper, cumin, and paprika.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 5 minutes.
4. Add the chopped onion and cook until translucent, about 5 minutes.
5. Add the tomato sauce, garlic, and browned beef to the pot. Cover and transfer to the preheated oven.
6. Simmer for 2-1/2 hours or until the beef is tender and easily shreds with a fork.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 2 hours 30 minutes
Churrasco (Brazilian Grilled Steak)
Experience the bold flavors of Brazil with this classic grilled steak recipe, known as Churrasco.
Ingredients:
• 1.5-2 pounds flank steak or skirt steak
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lime juice, salt, black pepper, and paprika.
3. Place the steak in a shallow dish and brush the marinade evenly over both sides of the steak, making sure it’s fully coated.
4. Let the steak marinate for at least 30 minutes or up to 2 hours in the refrigerator.
5. Remove the steak from the marinade and grill for 3-4 minutes per side, or until it reaches your desired level of doneness.
6. Let the steak rest for 5 minutes before slicing and serving.
Cooking Time: 12-15 minutes total
Enjoy your delicious Churrasco!
Sancocho (Colombian Hearty Soup)
Sancocho is a traditional Colombian soup that’s rich, comforting, and packed with flavor. This hearty recipe combines tender beef, chicken, pork, and root vegetables in a savory broth.
Ingredients:
– 1 pound beef, cut into bite-sized pieces
– 1 pound boneless chicken breast, cut into bite-sized pieces
– 1 pound pork ribs or shoulder, cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and cubed
– 2 medium-sized yuca roots, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups beef broth
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, beef, chicken, and pork. Cook for 5 minutes, or until browned.
4. Add the potatoes, yuca, and broth. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the meat is tender.
5. Season with salt and pepper to taste.
Cooking Time: 1 hour
Tamales (Mexican Steamed Corn Dough)
A staple of Mexican cuisine, tamales are a delicious and comforting dish made with steamed corn dough filled with various savory fillings. In this recipe, we’ll guide you through the process of making classic pork-filled tamales.
Ingredients:
– 2 cups masa harina (corn flour)
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 pound cooked pork shoulder, shredded
+ 1 onion, finely chopped
+ 1 clove garlic, minced
+ 1 teaspoon cumin
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine masa harina and salt.
2. Gradually add lard or shortening, mixing until dough forms.
3. Add chicken broth and mix until smooth.
4. Prepare filling by combining pork, onion, garlic, cumin, salt, and pepper.
5. Assemble tamales by spreading a small amount of dough on a corn husk, placing a spoonful of filling in the center, and folding to form a package.
6. Steam tamales for 45-60 minutes or until dough is firm.
Cooking Time: 1 hour
Arroz con Pollo (Latin American Chicken and Rice)
Arroz con Pollo, also known as Latin American Chicken and Rice, is a flavorful and comforting one-pot dish that combines sautéed chicken, vegetables, and rice with aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups uncooked white rice
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onions, garlic, bell pepper, cumin, paprika, salt, and pepper to the pot. Cook until vegetables are tender, about 5 minutes.
4. Stir in rice and peas and carrots. Cook for 1 minute.
5. Add cooked chicken back into the pot. Stir in 2 cups of water or broth.
6. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender.
Cooking Time: 30-40 minutes
Picadillo (Ground Beef Hash with Raisins and Olives)
This classic Latin American dish is a flavorful and textured hash made with ground beef, raisins, olives, and spices. A great option for a quick weeknight dinner or as a side dish.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1/4 cup pitted green olives, sliced
– 1/4 cup golden raisins
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Cooking oil or butter for browning
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the chopped onion and bell pepper to the skillet and cook until the vegetables are softened.
3. Stir in the cumin, paprika, salt, and pepper.
4. Add the sliced olives and golden raisins to the skillet and stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Yuca con Mojo (Cuban Cassava with Garlic Sauce)
Discover the simplicity and flavor of this traditional Cuban side dish, perfect for accompanying your favorite meals.
Ingredients:
– 2 large yuca roots, peeled and cut into 1-inch pieces
– 1/4 cup garlic mojo sauce (see below)
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Garlic Mojo Sauce:
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped fresh cilantro
– Salt to taste
Instructions:
1. Boil the yuca pieces in salted water until tender, about 15-20 minutes.
2. Drain and let cool slightly.
3. Toss the yuca with garlic mojo sauce (see below) until well coated.
4. Serve warm or at room temperature, garnished with cilantro leaves if desired.
Cooking Time: 30 minutes
Summary
Get ready to savor the flavors of Latin America! This collection of 18 authentic recipes takes you on a culinary journey through the region, featuring dishes from Brazil, Argentina, Chile, Colombia, Cuba, Mexico, Peru, Puerto Rico, and Venezuela. From hearty stews like feijoada and sancocho, to flavorful pastries like empanadas and tamales, each recipe is a delicious representation of the region’s rich cultural heritage. With options for meat-lovers, vegetarians, and seafood enthusiasts alike, there’s something for everyone in this mouth-watering culinary guide.
