Camaroes a Baiana is a 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…
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…
“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…
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…
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…
Freddy’s bar at Orient Express' Maroma Resort and Spa on the Riviera Maya seems a little bit out of ordinary compared with the bars of the neighboring resorts. While Corona and fried chicken wings are being served elsewhere, Freddy’s has a Tequila and Ceviche Bar with more than 100 tequilas…
I’m quite fond of eating fruit in salad form, though it usually ends up a soupy mess. Jicama, like apple, stays firm no matter how much juice is splashed on it and makes a nice bar snack as cubes when just drizzled with lime and sprinkled with chile powder. Also…
Ají de Gallina is one of the first Peruvian recipes that picky North American eaters fall in love with. To put it simply, it is shredded chicken served in a mildly spicy, nutty sauce with a side of white rice. The dish’s origins date back to the Vice Royalty, around…
A Papa Rellena is essentially a stuffed potato. It is a common criollo snack or appetizer that utilizes that famous Andean ingredient, the potato, and is served all around Peru and quote common in other parts of South America and the Caribbean as well.…
