While ceviche was likely born in Peru and traveled up and down the Pacific coast of South America and into Central America, few realize that is actually quite common in the islands of the South Pacific. While preparations vary considerably from island to island, the flavors of the Pacific Rim are clearly evident. One in particular: coconut milk.
While Tiradito is a Nikkei invention (Japanese Peruvian), it’s not only a Nikkei dish anymore. Tiradito is served in some form – usually several – in nearly every cevicheria in Peru. A cousin to ceviche, tiradito is more thinly sliced, much like sashimi.
If you happen to grab a bite in Peru’s Amazonian region and come across plates of yellowish balls served all around you, don’t panic! It’s nothing out of the ordinary, just one of the most wonderful dishes Peruvian cuisine ever invented. Served in every village, town and city in the jungle, tacacho is part of a strong gastronomic tradition that still remains a secret to the rest of the world. Although Peru has been enjoying a culinary boom for the past few years, its Amazonian region hasn’t gathered much international attention. However, it’s a solid gastronomic identity simply craving to be discovered.
Monte Azul, a hotel on a private mountain reserve near Costa Rica’s highest point, Chirripó National Park, about two hours from Manuel Antonio, has become something of a beacon of culture in the middle of the rainforest since it opened in 2005. While the hotel is best known for their promotion of Costa Rican art at their residency programs and gallery, Monte Azul Contemporary Art (MACA), their world with Costa Rican food has become perhaps equally as impressive. The following recipe is for a Tico version of Piononos, a small traditional pastry that originated in Santa Fe, a town near to Granada, Spain, and has taken a life of its own in Latin America.
The Argentine asado is a true wonder, a celebration of fire seared bovine flesh, an orgiastic festival of the consumption of cow, a glorious litany of … I could go on… excessive description comes easy when dealing with a fine asado.
No asado, however, is complete without a good chimichurri, an intensely flavoured salsa good for a chorripan or as a relish for your meat. To really impress your argentine guests, have a jar of berenjenas a la escabeche stading on the table. The berenjenas (eggplant / brinjal) are cooked and bottled in a pickling brine (escabeche) and are excellent with bread as an accompaniment to the salami and cheese tabla as well as with your meat. The flavours of both improve with time – particularly the berenjenas should be stored for a few months before tucking in.
Camaroes a Baiana isa deliciously spicy but creamy dish from the state of Bahia in northeastern Brazil. It’s signature ingredient is palm oil, called dendê in Brazil (pronounced: den-DAY). While you can substitute an oil like annatto to attain the same vivid red-orange color, the flavor of dendê is indispensable… Read More →
Mexico has the taco. Honduras has the baleada. El Salvador has the pupusa. Pipil tribes, first ate the thick and usually filled, hand formed nixtamal tortilla, more than a thousand years ago. Evidence of pupusas has even been uncovered at the Mayan site of Joya de Cerén. They are the most common street snack in El Salvador and can also be found in neighboring countries like Honduras and Guatemala. Most often, pupusas are filled with quesillo (or queso, a soft white cheese), frijoles (refried beans), chicharrón (ground pork), or loroco (a native Central American flower). They are typically served with curtido, a lightly fermented cabbage slaw with red chilies and vinegar.
“Men would weep, priests would renounce their gods, children run crying to their mothers, but in Uruguay it is beloved, revered…” So Anthony Bordain, over sweeping classical music, introduces Uruguay’s national dish, the chivito. For any true lover of sandwiches, there may well be weeping involved, but they will be… Read More →
So you have tons of turkey from the day before. Now what to do with it? Wrap it in a tortilla of course and slather it with heart disease. This is a really simple, extremely quick way to make a new meal out of that turkey. There are quite a few ways to go about this. An enchilada is basically a thin burrito that is slathered in some sort of sauce. You can buy already made enchilada sauce at any grocery store, or you can just use leftover gravy, as I did.
Mexican food is a complex cuisine with so many regional variations that it would be crazy to try to sum it all up in a book. So instead, what Roberto Santibañez did in his latest book “Truly Mexican”, was to focus in what he believes lays the backbone of Mexican food: its sauces and salsas. These are, according to Santibañez, what different dishes share in common. He doesn’t strive to offer a comprehensive guide of all Mexican sauces either, what he intends to do is to teach us the fundamentals, the basic techniques that will allow us to understand and enjoy Mexican cuisine, and in doing so getting the necessary skills to master other recipes as well.