Latin American Recipes

This Peruvian dish is made with layers of cooked rice and seasoned ground beef. It's pressed into a bowl and then turned out on a plate for an impressive presentation.

For any Colombian food you serve, always have some aji on the table. Hot, spicy, fresh, and flavorful.

Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.

This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!

A very traditional Brazilian stew made with black beans, sausage, and all the tasty bits of pork. For a traditional Brazilian spread, serve hot with white rice and collard greens. You can look for the greens in Caribbean markets, but if unavailable try kale instead.

A classic sandwich with two kinds of pork and Swiss cheese on crusty bread.

Guatemalan version of rice pudding. Serve hot or cold.

A Puerto Rican side, usually served with rice and beans in our family.

Twice-fried crispy slices of green plantain make a delicious appetizer.

This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.

This light and fluffy tres leches cake recipe uses four types of milk and is topped with whipped cream, making it extra moist and delicious.

This is my grandmother's Cuban picadillo recipe for ground beef hash/chili, usually served with white rice, beans, and plantains. Picadillo also goes great with mashed potatoes and can be made without squash. This dish is a favorite at home, so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course, my kids say this is the best picadillo they've ever had, and I agree!