Latin-ish, An Illustrated Latin American Cookbook

Diced tomatoes

Tasty Mexican Spread

Traditional Mexican spread originally made with mashed avocado, tomatoes and chilis, but modified over the decades and customized depending on the country. It's popular all over the Americas.

Mashed Avocado

Lime juice

Mexico Origins

Salt

Pepper

Paprika

Diced red onion

Parsley

Directions

Dice as small as possible every ingredient, mix and serve with chips and other snacks.

You will want to use more avocados than other ingredients to make the base for the guacamole. The amount of other ingredients is based purely on your preference. If you like spicy, add extra jalapenos.

Make sure to keep your guacamole concealed in an airtight container in the refrigerator and leave the seed in the mixture.

Prolonged exposure to oxygen will give the guacamole a brown color.

Grow an avocado tree in 10 steps

1. Remove and clean pit

2. Locate which end the roots will grow: The slightly pointer end is the top and the flat end is the bottom.

3. Pierce with three toothpicks at an angle to allow the seed to rest on top of a glass with water.

4. Place seed half-submerged in a glass with water.

5. Change the water every five days.

6. Wait for your avocado seed to sprout and it will.

7. Put on soil when the tree is about 15cm tall, leaving the top half of the seed exposed.

8. Place on a sunny window, avocados love sun, the more the better.

9. Water and watch it grow.

10. Yellowing leaves are a sign of overwatering.

4 - 6 servings

It's an Argentinian “ raw ” sauce that is popular all over South America. This is the Colombian version which adds tomatoes and onions. It’s great to pair with barbecued and grilled meats.

1/2 cup olive oil

Parsley

Origins

latin America

3 tsp red wine vinegar Salt Pepper Paprika

1/2 tsp dried oregano

Cilantro to taste

1 diced tomato

2 Red Onions

1 Garlic clove

Directions

Dice every ingredient as small as possible, then mix and serve. Great to marinade or as a topping for barbecued or grilled meats.

It can last in the fridge for up to 1 week. If you like spicy foods, you can add chili pepper.

Choripan

A traditional fast-food for Argentinians. It's like the fancy "hotdog" of South America. It consist in a grilled chorizo (Latin American pork sausage) in the middle of 2 pieces of baguette bread with Chimichurri.

latin America Origins

Colombian Hot Sauce

Aji is a famous condiment used all over Latin American cuisine, but we also call Aji to a special sauce based with tomato, cilantro and onion, customized by each latam region according to their own availability of ingredients and culture. Also it is important to mention that each family has their version, this is the version without actually using Aji, which can be difficult to find outside Latam.

Serve with empanadas, deditos, carimanolas page and pastelitos page.

4 servings

1/3 cup coriander or cilantro

1 red caspicum

4 shallots

1 tomato the juice of 1 lime

1 tbsp of white vinegar

1/4 cup of water

touch of sugar

salt

pepper

chili to taste

Directions

Dice as small as possible every ingredient, mix and serve as dip or sauce to fingerfood.

Origins

Colombian Coast

4 servings

1 liter of milk

Colombian Sour Cream

1/2 tsp of salt

Suero is a typical sauce/dip from the coast of Colombia, very soft, with a subtle cheese and sour flavor. Its preparation consists in separating the casein (solid proteins of the milk) and what we call the “ suero ” (the liquid proteins from the milk).

2 lemons or 2 tbsp of white vinegar

Boil and simmer

Directions

1. In a saucepan mix everything and simmer for 5 minutes in low heat

2. Let it rest for 2 hours until the water separates from the milk.

3. Turn off so it’s easier to strain, and pass through a fine strainer, separating the solid product.

4. Place the curds in a blender and season with salt.

Refrigerate for up to 7 days.

Serve with steam caava or fried plantain.

Strain

Separate solid product

1 2 3 4

Lebanese Colombian Coast Origins

Blended Chickpeas - 4 servings

A middle east classic that is very popular in the Colombian coast, due to the big Lebanese community that immigrated to this area around 1930. Hummus is a spread or dip made from cooked and mashed chickpeas blended with tahini.

Serve as a dip with pita bread, baby caots and celery, or with salads, sandwiches or wraps.

salt & pepper to taste

1 garlic clove

Juice of half a lemon

Olive oil until it's as smooth as you like

1 can of chickpeas

Directions

Put everything in the food processor and blend everything until soft and fully combined. Garnish with parsley and paprika.

1 tbsp of tahini

Artichoke.

Beets

1 tbsp of miso paste or mustard

Variations of hummus.

Avocado

Garlic

Pan de Bono

Colombian Cheese Bread - 12 servings

Colombian cheese bread, specially from the coast or Caribbean region, although eaten for breakfast and road trips all over the country. Traditionally they are made with a salted cheese called "queso costeno", which means cheese from the coast or with "mexican queso fresco" but we are replacing it with feta cheese.

Once finished you can freeze the leftover and re-bake them whenever you need a quick party snack.

Colombia Origins

1/4 cup of cornmeal flour or harinapan

Ingredients

1 egg

Directions

1 1/4 cup of feta cheese

2/3 cup of cassava starch

Mix well all ingredients in a food processor or in a large bowl, pre-heat oven at 400°c, divide into 12 balls and place them in a baking sheet, bake for about 20 minutes or until golden brown.

1 cup of mexican queso fresco or mozarella cheese

1. Mix

2. Form

3. Bake for 20 minutes

4. Take out and let them cool

12 servings

Carimanolas are made with cassava or yuca (you- kah) that is boiled, mashed and then stuffed. The filling can be cheese, meat or any kind of vegetable.

You can make them in advance and freeze before frying. Thaw them and fry for an awesome party snack.

Colombian Caava Bread

Ingredients

Cassava flour

Salt

Butter

Water

1 egg

Flour

Cheese or any filling

Canola oil

Directions

Peel and boil the cassava for 15 minutes or until fork tender

Remove the center thread of the cassava, smash with salt, butter and water as needed

Add 1 beaten egg and a little flour once it’ s cooled

Form a 2-inch ball in your hand with the dough and then flatten into an oval

Place a small piece of cheese as a filling and form a cigar shaped tube

Brush all sides with canola oil and put in the airfryer (350° F (180°C) for 25 minutes

OR deep fry until golden.

Colombian Cheese Sticks

12 servings

If you like mozzarella sticks, you will love this recipe. These are basically cheese sticks wrapped in dough, but Colombians make them with a combination of sweet and salty flavors. Every Colombian gathering or birthday had these and the leftover frozen ones are used as breakfast over the next few days.

You can freeze them and fry later. Perfect solution for an easy party snack. Serve with sweet dips.

Ingredients and directions

¼ cup cold unsalted butter

1/2 tsp salt

2, Form

Form a ball with the dough, let it rest for 30 minutes making sure everything is well incorporated

2 cups all purpose flour

1 tsp baking powder

2 tsp sugar

8 tbsp cold ice water

1 large egg and cheese sticks

Flatten and cut into strips, you should end up with 12 long strips

Wrap the cheese sticks, making sure you cover all the cheese and it's sealed so it doesn't come out when frying.

3. Flatten and cut

4. Wrap around the cheese sticks

5. Deep fry or bake

Buñuelos

Cheese Friers - 30 pieces

Icon food for the holidays

Bunuelos are a traditional recipe used for gatherings and breakfast over the Christmas holidays. They are a kind of cheese fritter with a crispy crust but a soft interior, and have a unique sweet and salty flavor because of their sweet dough but salty “costeno” cheese. We are using feta cheese as a substitute.

Serve with Natia

You can make them extra big for breakfast or miniversions for gatherings.

Colombia Origins

Ingredients

2 tbsp milk

1 cup feta cheese

1 cup cassava flour

2 tbsp butter

2 tbsp sugar

1 tsp salt

1/2 tsp baking powder

1/2 cup cornstarch

Directions

Mix to make the dough with cheese, then form the bunuelos with your hands and finally deep fry in vegetable oil at 340°F / 170°C for a few minutes

4, Let them cool and serve

1, Mix

2, Form 3, Deep fry

15 pieces

Empanadas are popular street snack all over Latin America.

Each country has their own recipe and even around Colombia, empanadas variate depending on the each region. Traditionally these fritters are made with precooked corn flour and filled with ground meat, potatoes, vegetables and spices. The recipe variations have shredded pork or mashed potatoes filling.

The best ones on each town are sold are on the public square outside the principal church.

Origins

Colombia

Serve with Aji picante recipe in page 16 and limes wedges on the side.

Ingredients

1 1/2 cups of pre-cooked yellow cornmeal flour (harina pan)

2 cups water

1 tbsp oil

1/2 tbsp saffron

1/2 tsp salt

Directions

Mix well and set aside for 20 minutes (cover with plastic or seran paper).

Ingredients

Ground pork and beef meat

Bell peppers

Cilantro

Tomatoes

Green onions

White onions

Boiled white potatoes

Garlic Maggi (or bouillon)

Instructions to form the empanadas

Parchment paper

Parchment paper

Cutting board

Form a ball of dough then smash it to form an arepa

Put the filling inside carefully with a spoon and fold, forming a half circle

Tightly seal the edges with a fork or your fingers

Directions

Saute everything in medium fire until golden brown. Then form the empanadas as instructed and deep fry.

Cut the empanada with the help of a glass and make sure it's well sealed

6 - 8 sma arepas

Arepas are cornmeal cakes originated from Panama, Colombia and Venezuela. They have millions of variations and can be grilled, baked or fried.

Each regions customizes them according to their traditions and ingredients, but be very careful with the measurements depending on which “harina pan” or pre-cooked cornmeal you use, as that’s the key to get the right texture.

Origins

Colombia and Venezuela

Even if you don’t get the right texture first, the flavor wi always be awesome. Keep trying!

Ingredients

2 cups of precooked cornmeal "harina pan"

2 cups of whole milk

to taste

Directions

Mix all ingredients in a bowl, kneat into a soft ball and form the arepas, crushing the ball in your hands or into a cutting board, grill for 5 minutes each side until golden brown.

Arepas Rellenas

Cut through the middle and fill them up with delicious meats as they eat it in Venezuela, or add toppings like cheese and ham as they serve them in Colombia. They last 4 to 5 days in the fridge but a lot more in the freezer, thaw and grill them for a quick snack.

2 servings

This is the healthy version of the traditional arepa "paisa" from the previous recipe. It has less harina which makes this a version with less carbs and we added quinoa for more protein, that gives it an interesting crunch.

Ingredients

1/4 cup precooked cornmeal flour "harina pan"

1 cup of cooked quinoa

1 cup hot water

Salt to taste 1 tbsp milk

Directions

Mix all ingredients in a large bowl, form, kneat into a soft ball and form the arepas, grill for 5 minutes each side until golden.

They last 4-5 days in the fridge and up to 6 months in the freezer. Enjoy with delicious toppings.

This is the popular version of arepas for breakfast or snack in the Andean Region, pair them with hot chocolate or coffee. Take into account that even if you think it is missing, do not add water to the mixture as the blended corn will give this recipe all it's creaminess.

Sweet Corn Arepas

Melted cheese and suero

costeno, recipe from page 21.

Colombian Andean Region Origins

Directions

1 1/2 cups of sweet corn

Ingredients for 6 Arepas

1 cup of "harina pan"

2 cups of milk

1 tsp salt

3 tbsp of sugar

Mix all ingredients in a large bowl, pour butter in a hot pan (2 tbsp of butter to grill) and when the butter it's hot, pour 1/2 cup of batter per arepa in the grill and let it cook for 5 minutes per side until golden, during the last 2 minutes of cooking place 2 slices of cheese on top so it has time to melt and fold forming a half circle (that’s how it’s served in Colombia).

You’ve heard of arepas before but this is a special version from the Colombian Coast which is fried and with an egg stuffed inside, it’s usually made for breakfast and great when you have a hangover. May be difficult to get them right at first but even if the egg gets out, they will taste amazing.

Egg Stuffed Arepas

Colombian north coast Origins

Serve with Suero costeno recipe form page 18.

1 cup of harina pan

Ingredients for 4 Arepas

1 cup of hot water

1/2 tsp salt

1/2 tsp

sugar

parchment paper

parchment paper dough

fry for 3 minutes

Directions

Make a small incision with a sharp knife (like a pocket) to put the egg inside.

Mix all ingredients together, once the dough is made make a ball with it and flatten as instructed, fry for 3 minutes and turn over once. Then make a small incision with a sharp knife (like a pocket) and put the raw egg inside, fry again and once golden let them rest a few minutes and enjoy.

Sweet Arepa with anise - 6 arepas

A popular breakfast or snack in the Colombian Coast. Serve with hot chocolate or coffee and salted cheese. They must be pumped like a small balloon to get the crispiness right, so make sure to deep fry them to achieve this. Traditionally they are made with “panela” but brown sugar also works.

Serve with salted cheese like feta. No airfryer for this recipe. Add cheese on the inside when served.

Colombian north coast Origins

1 cup warm water

1 cup corn flour

Ingredients

2 tbsp brown sugar

1 tsp crushed anise seeds

Directions

Mix all ingredients in a bowl to make the dough, form small balls and then flatten with parchment paper and a cutting board, finally deep fry for 3 minutes each side.

vegetable oil for frying

queso costeno

Meatbas

12 Meatbas

3 to 4 servings

Meatballs are typically served in Latam with rice, but this recipe fits perfeclty with pasta too. The party version is to make them smaller, saute them with more sauce and serve them as finger food.

Once finished you can freeze the meatballs without sauce; once you are ready to eat them, thaw and bake with your favorite sauce. Serve them with pasta, rice, potatoes or salad.

Family recipe Origins

2 eggs

1 tbsp salt

Ingredients

A dash of soy sauce

Directions

1

garlic

Pepper

Panko

1 red caspicum

1 lb ground beef

1 yellow onion

Form the meatballs with your hands, if they are not sticking well, add another egg, as this is the ingredient that makes the mix come together.

2 3 4

Add your favorite sauce and bake a few minutes more. My favourite options are marinara, teriyaki or Bbq.

Bake for 30 minutes until they change color to brown.

Fried egg

National dish of Colombia since 2005

Grated beef

Red Beans Page 64

Chorizo

Avocado

Yellow Plantain

Page 84

Morcilla or Sausage

White Rice

Origins

Antioquia - Colombia.

Arepa

Page 34

Chicharron or Fried pork Belly

This is a high protein delicious dish so filling and big, that many places offer a half-sized version of it. Bandeja means platter or tray and Paisa, from the region it’s from, Antioquia.

Baked empanadas

Fritanga

Tamal

Changua

Colombian style stuffed pork

12 servings

Another traditional Colombian dish that originally comes from the central-west parts of Colombia, but can be found all around the country. Some families prefer this dish for Christmas, New years eve and Birthdays but it is so good that you’ll want to have it every day.

It consists of an entire pork stuffed with rice, pork meat and vegetables, cooked for 12 hours in a brick oven, which leaves an awesome taste. This is a simpler recipe that’ s why it’s called “wannabe” that you can make at home, without having to stuff an entire pork.

Origins

Tolima - Colombia

Serve with Arepas