Latin American Food

How to Make Mofongo

By eHow Food & Drink Editor

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Mofongo, a garlic-flavored plantain dish, is a popular entree or side dish served in Puerto Rico. Often paired with seafood or pork, mofongo is a spicy taste of the islands. Because it is starchy and loaded with oil, it might not be the first ... more »

How to Cook With Plantains

By eHow Food & Drink Editor

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Plantains have been a fixture of Latin-American cuisine for hundreds of years. These delicious fruits are inexpensive and versatile, making them a perfect accompaniment to many different dishes. They're easy to prepare, too. The following steps ... more »

How to Make Aztec Tortilla Soup

By eHow Food & Drink Editor

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This excellent soup can be made vegetarian by replacing the chicken stock with vegetable stock. Serves 6... more »

How to Make Chicken Chilaquiles

By eHow Food & Drink Editor

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This dish makes a great lunch or dinner meal with a lot of chile punch. Serves six people... more »

How to Make Chicken Tamales

By eHow Food & Drink Editor

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These tamales are a great (and impressive) way to use leftover chicken. Serves six... more »

How to Make Refried Black Beans

By eHow Food & Drink Editor

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This dish is southern Mexico's answer to the refried pinto beans most commonly found in the United States. Serves 8... more »

How to Make Tortillas

By eHow Food & Drink Editor

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Make delicious flour tortillas by following this recipe which was contributed to eHow by one of our younger visitors!.. more »

How to Make Chilaquiles

By eHow Food & Drink Editor

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Use these simple instructions to make a tasty dish of fried tortillas in tomato sauce. Feeds three to four people as a main course, more as an appetizer... more »

How to make Cuban Platanos Fritos - Fried Bananas

By lombard825

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My Cuban MOM (my other mother) made plantains or platanos every day. There are basically two types to make - a starchy variety and a sweet - dulce variety. You can make either depending on the ripeness of the plantains you buy. Recently, I ... more »

How to Read a Cuban Restaurant Menu

By eHow Food & Drink Editor

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The menu in a Cuban restaurant may vary depending on the region of Cuba represented. Cuban food is a rich blend of Spanish, African and Caribbean dishes. Eastern Cuban food is more Caribbean and western Cuban food, such as the fare found in ... more »

How to Brown the Rice for Arroz Con Pollo

By eHow Food & Drink Editor

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Arroz con pollo translates as "rice with chicken." It is a popular dish that is served in many variations throughout Latin American. There are several steps in preparing this delicious dish. Browning the rice is one of the first things you do... more »

How to Cook Arepas

By eHow Food & Drink Editor

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Many people in the United States think that food south of the border is just Mexican or Tex-Mex, but South American countries have their own culture which is vastly different from that of Mexico. Arepas are a traditional Venezuelan/Colombian ... more »

How to cook chicken fricassee with Chef Milani

By chefmilani

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Learn to cook Chicken Fricassee the way we do it in Puerto Rico, serve with pasta salad and white rice (recipes available on our website) For more recipes visit http://www.personalchefpr.com or join our Group on Facebook: I need to learn to cook. ... more »

How to Cook Jicama

By eHow Food & Drink Editor

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Jicama, also known as yam bean or Mexican turnip, originated south of the border. It's a cousin of the sweet potato and has a crisp, sweet taste. Jicama is often sold as a street food, perfect when sprinkled with lime juice and chili powder. It's ... more »

How to cook pigeon peas rice (Arroz con gandules) with Chef Milani

By chefmilani

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Learn how to cook a classic puertorrican dish served during xmas with pork. I love this dish, this is my favorite type of rice. For more recipes like this visit http://www.personalchefpr.com. I hope you like it as much as me!!!!.. more »

How to Eat a Jicama

By eHow Food & Drink Editor

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Jicama comes from Mexico and Central America, where it's a very common vegetable to eat. Much like a potato, it's high in vitamin C, has little sodium or calories and has no fat. Because it's a healthy and versatile vegetable, the jicama's ... more »

How to Eat More Açaí Berries

By AlinaBradford

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Açaí has been touted by Oprah as the new “superfood” because the Amazonian açaí berry (pronounced ahh-sigh-ee) has high levels of antioxidants and cholesterol-fighting fatty acids, protein, and fiber and could be used for curing certain kinds ... more »

How to make a Fruit Salad - Mexican Style

By na102

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This easy and tasty fruit salad makes a healthy snack anytime. You can mix and match your favorite fruits or use any fruits that are in season. This fruit salad is a sweet and spicy treat like you would find at a fruit street vendor... more »

How to Make a great Guacamole

By jfarron

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This article will tell you how to make a good Guacamole. One that all your friends will love... more »

How to Make an empanada

By Momof3infl

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These are some delicious empanadas that everyone I know raves about... more »

How to Make Avocado Mango Salsa

By SouthernGirl77

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When I lived in the Caribbean, this salsa was served over everything but I think its best with shrimp or fish. Its light, easy and good for you. What more could you want?.. more »

How to Make Beef Empanadas

By Onknees

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Empanadas are the Latin worlds best kept secret. It is a turnover filled with whatever you like. In this case, what we like is seasoned meat lovingly folded into a flaky circle of dough and then sealed and baked in an oven until golden brown. If ... more »

How to Make Black Bean Chili

By eHow Food & Drink Editor

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This delicious, hearty chili can be prepared a couple of days before you're ready to eat it - it gets better every day it sits in your refrigerator. Serves 6 to 8... more »

How to Make Black Bean, Pork and Chipotle Tacos

By eHow Food & Drink Editor

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These spicy tacos are really tasty and can be garnished with anything you like. Serves six... more »

How to make Caribbean Style Beans & Rice with Fish

By Jiggs

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When I'm in my Costa Rican phase of living, I frequently cook this dish for visitors. It's always a big hit.. more »

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