**Latin Cuisine**

Latin American Cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation.

Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, and pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sauteed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs.

The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role.  Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Due to the very large number of Argentines of Italian ancestry, pizza and especially pasta are also very popular, but there are food traditions from other European nations as well, including the English afternoon tea.

*Red Pepper Chimichurri*

"This tasty vegetarian sauce is an extremely versatile condiment. Great on sandwiches, in place of enchilada sauce, or used as a marinade.  The recipe may seem rather involved but is really quite simple."

Ingredients

• 3 tablespoons kosher salt
• 1 cup warm water
• 2 bunches Italian flat leaf parsley
• 6 cloves garlic
• 1 cup extra-virgin olive oil
• 1 cup roasted red peppers, coarsely chopped
• 2 tablespoons sweet paprika
• 2 tablespoons chopped fresh oregano
• 1 tablespoon crushed red pepper
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 cup distilled white vinegar
• 2 tablespoons red wine vinegar

Directions

1. Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
2. Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
3. Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.



*Chipas*
"These delicious, Argentinean breads are small balls of cheese bread made from tapioca starch. They are quick and very easy to make. You could even make the dough ahead of time and keep it in the freezer. If you cannot find Argentinean cheeses, Italian cheese will do just fine."

Ingredients
• 1 egg
• 2/3 cup milk
• 6 ounces shredded Italian cheese blend
• 3 tablespoons butter, melted
• 1 3/4 cups tapioca starch
• 1 cup self-rising flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.
3. Bake in preheated oven until golden brown, 10 to 15 minutes.

Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients.  European immigrants also brought with them various styles and traditions in cooking, heavily influencing the cuisine of Chile, including Italian, German, and French influences as well as the English afternoon tea. These mixtures have created a unique fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by Chilean wine such as Curanto.

*Torta de Hojas*

"Called 'Cake of Leaves,' this cake has 10 cookie layers sprinkled with brandy, then separated by walnuts and caramel. The caramel filling is made by boiling unopened cans of sweetened condensed milk until thickened."

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 7/8 cup butter
• 3 egg yolks
• 1 cup milk
• 2 (14 ounce) cans sweetened condensed milk
• 1 cup chopped walnuts
• 1/4 cup brandy
• 1/4 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking powder; set aside.
2. In a large bowl, beat the butter until creamy. Blend in the egg yolks, one at a time. Beat in the flour mixture alternately with the milk. The dough will be stiff like a cookie dough. Divide the dough into 10 pieces and shape into balls. Roll each ball into a 9 inch circle. Place on cookie sheets and prick with a fork in several places.
3. Bake in the preheated oven for 10 to 12 minutes, or until golden brown. Set aside.
4. Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes. In a small measuring cup, combine the brandy and water.
5. Place one cookie layer on serving plate. Sprinkle with brandy mixture, then spread with the now thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.



*Cazuela de Vaca*
"This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables."

Ingredients
• 1 1/2 pounds beef roast
• 1 (32 ounce) carton beef broth
• 2 cups water
• 1/4 cup polenta (coarse or fine)
• 8 red potatoes, cut in half
• 1 onion, quartered
• 1 1/2 pounds slice of pumpkin (calabaza)
• 2 ears corn, cut into thirds
• 1 carrot, cut into 1/2 inch slices
• 1 small red bell pepper, seeded and cut into 1 inch pieces
• 1 stalk celery, cut into chunks
• 1 leek, split in half, then cut into 1/2-inch pieces
• 1 teaspoon minced fresh oregano
• 1/4 teaspoon mild paprika
• salt and pepper to taste
• 1/2 cup coarsely chopped cilantro leaves (lightly packed)

Directions

1. Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
2. Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
3. Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.               

Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the Amerindian Taínos. In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago.

*Pollo Fricassee*

"This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook."

Ingredients

• 1 pound chicken drumsticks
• 1 tablespoon adobo seasoning
• 1/2 (.18 ounce) packet sazon seasoning
• 1/2 teaspoon salt
• 5 large red potatoes, peeled and thickly sliced
• 1 large red bell pepper, seeded and chopped
• 1 large green bell pepper, seeded and chopped
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 bunch fresh cilantro, chopped
• 2 tablespoons olive oil
• 1/2 cup dry red wine
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 fresh or dried bay leaves

Directions

1. Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
2. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
3. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

*Carne Guisada*

"The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice."

Ingredients

• 1 (8 ounce) can canned tomato sauce
• 1/4 cup sofrito sauce
• 1 (.18 ounce) packet sazon seasoning
• 1 tablespoon adobo seasoning
• 1/2 teaspoon dried oregano
• salt to taste
• 2 pounds beef stew meat
• 2 cups peeled, cubed potatoes
• 1 cup water

Directions

1. In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.

Caribbean cuisine is a fusion of African, Dutch, Amerindian, French, Indian, and Spanish cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.

Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location. Each island will likely have its own specialty. Some prepare lobster, while others prefer certain types of fish. For example, the island of Barbados is known for its "flying fish."   Another Caribbean mainstay is rice, but you'll find the rice on each island may be a little different. Some season their rice, or add peas and other touches - like coconut. Sometimes the rice is yellow, but other times it is part of a dish. Though it comes in many forms, it is a common side dish throughout the region.

*Jerk Chicken*

"Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! You can also add garlic and a kiwi to the marinade."

Ingredients

• 6 green onions, chopped
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced
• 3/4 cup soy sauce
• 1/2 cup distilled white vinegar
• 1/4 cup vegetable oil
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 1/2 pounds skinless, boneless chicken breast halves

Directions

1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

*Fried Sweet Plantains*

If you live near any kind of large city, especially one with a Latin-American community, you should find these fairly easily.  You've probably looked at them many times at the store, but were unsure of exactly what they were, or what you should do with them.

*Classic Cuban Midnight (Medianoche) Sandwich*

"This is one of the more famous sandwiches straight out of the island of Cuba.  This sandwich is best served with fried plantain chips and a cold mamey milkshake!"

Ingredients

• 4 sweet bread rolls
• 1/2 cup mayonnaise
• 1/4 cup prepared mustard
• 1 pound thinly sliced cooked ham
• 1 pound thinly sliced fully cooked pork
• 1 pound sliced Swiss cheese
• 1 cup dill pickle slices
• 2 tablespoons butter, melted

Directions

1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.