A collection of simple recipes from the Latin America and the Carribean
Where We Serve Where We Serve
FOOD FOR THE POOR
“Food is the language we all speak”.
Griot (Fried Pork)
INGREDIENTS
INSTRUCTIONS
2 lbs pork shoulder, cut into cubes
1 cup sour orange juice (or ¾ cup orange juice + ¼ cup lime juice)
1 tbsp vinegar
4 cloves garlic, minced
1 tsp thyme
1 tsp salt
1 tsp black pepper
1 scotch bonnet pepper, minced
1 small onion, chopped
1 tsp epis (Haitian seasoning, optional)
Oil for frying
1. Marinate the Pork: In a bowl, combine pork, sour orange juice, vinegar, garlic, thyme, salt, black pepper, onion, scotch bonnet pepper, and epis. Let marinate for at least 4 hours, preferably overnight.
2. Cook the Pork: Transfer the pork and marinade to a pot. Add enough water to cover the meat and simmer on medium heat for about 45 minutes until the pork is tender and the liquid has mostly evaporated.
3. Fry the Pork: Remove the pork from the pot and let it dry slightly. Heat oil in a deep fryer or large pan and fry the pork pieces until crispy and golden brown.
4. Serve: Serve with pikliz (Haitian spicy slaw) and fried plantains.
Pepperpot
INGREDIENTS
INSTRUCTIONS
2 lbs beef (or a mix of meats like pork, cow heel, or oxtail)
2 cups cassareep (a thick cassava sauce)
1 onion, chopped
3 cloves garlic, minced
2 wiri wiri peppers (or Scotch bonnet)
1 stick cinnamon
2 tbsp brown sugar
2 cloves
1 bay leaf Salt to taste
1. Prepare the Meat: Cut the meat into chunks and rinse under cold water.
2. Sauté Aromatics: In a large pot, heat a little oil and sauté onion, garlic, and peppers until fragrant.
3. Simmer the Stew: Add meat, cassareep, cinnamon stick, bay leaf, cloves, brown sugar, and salt. Cover with water and let simmer for 3-4 hours until the meat is tender.
4. Rest and Serve: Pepperpot tastes best after resting overnight. Serve with bread or rice.
Lomo Saltado
INGREDIENTS
1 lb beef sirloin, cut into strips
2 tomatoes, sliced
1 red onion, sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp aji amarillo paste (or chili paste)
1 cup French fries
1 tbsp oil
Fresh cilantro for garnish
INSTRUCTIONS
1. Stir-Fry Beef: Heat oil in a wok or large pan and sear beef over high heat until browned. Remove from pan.
2. Sauté Vegetables: In the same pan, sauté onions, garlic, and tomatoes.
3. Combine Ingredients: Return beef to the pan, add soy sauce, vinegar, and aji amarillo paste. Toss in French fries.
4. Serve: Garnish with cilantro and serve with white rice.
“Serving love, one plate at a time”.
Oil Down
INGREDIENTS
2 lbs salted meat (chicken or pork)
2 cups coconut milk
1 breadfruit, peeled and cut
1 carrot, sliced
1 onion, chopped
3 cloves garlic, minced
2 sprigs thyme
1 scotch bonnet pepper
1 cup callaloo or spinach
INSTRUCTIONS
1. Prepare the Meat: Soak salted meat in water overnight to remove excess salt. Drain and cut into chunks.
2. Layer the Ingredients: In a large pot, layer breadfruit, carrots, onions, garlic, thyme, and scotch bonnet pepper.
3. Simmer with Coconut Milk: Pour coconut milk over everything, cover, and simmer for 1-2 hours until everything is tender and the liquid is absorbed.
4. Serve: Enjoy hot with callaloo or dumplings.
“Cooked with love, shared with joy”.
La Bandera (Rice, Beans & Meat)
INGREDIENTS
For the rice:
2 cups white rice
4 cups water
1 tbsp oil
1 tsp salt
For the beans:
1 can red kidney beans
1 small onion, chopped
1 tomato, chopped
2 cloves garlic, minced
1 tsp oregano
1 tsp cumin
Salt to taste
For the meat:
1 lb chicken (or beef), cut into pieces
1 bell pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tomato, chopped
1 tsp oregano
1 tbsp vinegar
Salt and pepper to taste
INSTRUCTIONS
1. Cook the Rice: Boil water, add salt and oil, then add rice. Cook covered on low heat until fluffy.
2. Prepare the Beans: Sauté onion, garlic, and tomato in a pan. Add beans and seasonings. Simmer for 15 minutes.
3. Cook the Meat: In another pan, sauté onion, garlic, bell pepper, and tomato. Add meat, oregano, vinegar, salt, and pepper. Cook until browned and tender.
4. Serve: Plate rice with beans and meat on the side.
Baleadas
INGREDIENTS
2 cups flour
½ tsp salt
½ tsp baking powder
3 tbsp oil
¾ cup water
1 cup refried beans
½ cup cheese
¼ cup sour cream
INSTRUCTIONS
1. Make Tortilla Dough: Mix flour, salt, baking powder, oil, and water. Knead into a soft dough and let rest for 30 minutes.
2. Roll and Cook Tortillas: Roll dough into thin circles and cook on a hot griddle for about 2 minutes per side.
3. Assemble Baleadas: Spread beans, cheese, and sour cream over tortillas and fold in half.
4. Serve: Enjoy warm.
Jerk Chicken
INGREDIENTS
4 chicken thighs
1 tbsp allspice
1 tbsp thyme
1 tsp cinnamon
2 cloves garlic, minced
2 scotch bonnet peppers, chopped
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp brown sugar
INSTRUCTIONS
1. Prepare Marinade: Blend all ingredients into a paste.
2. Marinate Chicken: Rub marinade over chicken and let sit overnight.
3. Grill or Bake: Cook over a grill or bake at 375°F (190°C) for 45 minutes. Serve: Enjoy with rice and peas.
“Creating connections one meal at a time”.
COLOMBIA
Bandeja Paisa
INGREDIENTS
Rice & Beans:
1 cup white rice
1 cup red beans (cooked)
1 small onion, chopped
2 cloves garlic, minced
1 tbsp oil
Protein & Sides:
1 chorizo sausage
1 fried egg
1 ripe plantain, sliced
1 small avocado, sliced
1 arepa
1 thin-cut steak
Garnish: Fresh cilantro
INSTRUCTIONS
1. Cook the Rice: Rinse the rice and cook in 2 cups of water over medium heat until fluffy.
2. Prepare Beans: Sauté onion and garlic in oil, then add beans and simmer for 10 minutes.
3. Cook Proteins: Grill the steak and chorizo until fully cooked.
4. Fry Plantains & Egg: Fry plantain slices in oil until golden. Fry an egg separately.
5. Assemble: Plate rice, beans, steak, chorizo, egg, fried plantains, avocado, and an arepa. Garnish with cilantro.
“Bite by bite, we unite”.
Tacos al Pastor
INGREDIENTS
1 lb pork, thinly sliced
2 tbsp achiote paste
½ cup pineapple juice
2 garlic cloves, minced
1 tsp cumin
1 tsp oregano
½ tsp salt
8 small corn tortillas
½ cup diced pineapple
½ cup chopped onion
¼ cup chopped cilantro
INSTRUCTIONS
1. Marinate the Pork: Blend achiote paste, pineapple juice, garlic, cumin, oregano, and salt. Marinate pork for at least 4 hours.
2. Cook the Pork: Grill or pan-fry pork slices until browned and caramelized. Prepare Toppings: Dice onions, cilantro, and pineapple.
3. Assemble Tacos: Heat tortillas, add pork, and top with onions, cilantro, and pineapple.
4. Serve: Enjoy with salsa or lime wedges.
Green Fig and Saltfish
INGREDIENTS
1 lb saltfish
6 green bananas (green figs)
1 onion, chopped
1 bell pepper, chopped
1 tomato, chopped
2 cloves garlic, minced
1 tbsp oil
INSTRUCTIONS
1. Prepare Saltfish: Soak overnight to remove excess salt, then boil and flake into small pieces.
2. Boil Green Bananas: Peel and boil until tender.
3. Cook Vegetables: Sauté onion, garlic, bell pepper, and tomato in oil.
4. Mix with Saltfish: Add saltfish to sautéed vegetables and stir well.
5. Serve: Enjoy warm with avocado or dumplings.
Pepián
INGREDIENTS
INSTRUCTIONS
1 lb chicken (or beef)
2 tomatoes, chopped
1 onion, chopped
1 bell pepper, chopped
1 tbsp sesame seeds
1 tbsp pepitas (pumpkin seeds)
1 tsp cumin
2 cloves garlic, minced
1 tsp salt
1. Toast Seeds: Toast sesame seeds and pepitas in a pan until golden.
2. Blend Sauce: Blend toasted seeds with tomatoes, onion, bell pepper, cumin, and garlic.
3. Simmer Chicken: In a pot, cook chicken with sauce until tender (about 45 minutes).
4. Serve: Enjoy with rice and tortillas.
“ Plates full, hearts fuller”.
Pupusas
INGREDIENTS
2 cups masa harina
1 cup water
½ cup cheese (quesillo or mozzarella)
½ cup refried beans
INSTRUCTIONS
1. Make Dough: Mix masa harina with water and knead into a soft dough.
2. Fill Pupusas: Flatten a dough ball, add cheese and beans, then seal and reshape into a disc.
3. Cook: Cook on a griddle for about 3 minutes per side.
4. Serve: Enjoy with curtido (fermented cabbage slaw).
“Food: the thread that weaves us into moments”.
Encebollado
INGREDIENTS
1 lb tuna
2 onions, sliced
2 tomatoes, chopped
2 cloves garlic, minced
1 tsp cumin
2 tbsp lime juice
2 cups yuca (cassava), peeled and chopped
INSTRUCTIONS
1. Boil Tuna & Yuca: Boil tuna and yuca separately until tender.
2. Make Onion Mixture: Marinate sliced onions in lime juice for 10 minutes.
3. Prepare Broth: Sauté garlic, tomatoes, and cumin, then add tuna broth.
4. Combine & Serve: Add tuna, yuca, and marinated onions into broth and serve.
Sancocho
INGREDIENTS
2 lbs chicken, cut into pieces
1 onion, chopped
2 cloves garlic, minced
1 yuca (cassava), peeled and chopped
1 ear corn, chopped
1 bunch culantro (or cilantro)
INSTRUCTIONS
1. Sauté Aromatics: In a large pot, sauté onion and garlic.
2. Simmer Chicken: Add chicken, water, and salt. Simmer for 30 minutes.
3. Add Vegetables: Stir in yuca, corn, and culantro. Cook until yuca is tender.
4. Serve: Enjoy with rice or bread.
Doubles
INGREDIENTS
For the Bara (Flatbread):
2 cups flour
½ tsp turmeric
½ tsp salt
1 tsp yeast
¾ cup warm water
Oil for frying
For the Channa (Curried Chickpeas):
1 cup cooked chickpeas
1 tsp curry powder
½ tsp cumin
1 clove garlic, minced
1 small onion, chopped
INSTRUCTIONS
1. Make Bara Dough: Mix flour, turmeric, salt, yeast, and water. Knead into a soft dough and let rise for 1 hour.
2. Prepare Channa: Sauté onion and garlic, add chickpeas, curry powder, cumin, and water. Simmer until thick.
3. Cook Bara: Flatten dough balls and fry until puffed and golden.
4. Assemble Doubles: Place channa between two bara and serve with tamarind sauce.
“From plate to heart, the journey of sharing starts”.
Happy Cooking! Happy Cooking!