Spanish & Latin American Complete Recipe Collection¶

SPANISH¶

Paella Valenciana¶

Valencia, Spain Ingredients: 400g short-grain rice (bomba), 600g chicken thighs (cut), 300g rabbit pieces, 200g green beans, 100g butter beans, 1 tomato (grated), 1 tsp sweet paprika, pinch saffron, 1.2L chicken stock, 4 tbsp olive oil, salt, rosemary sprig. 1. Heat oil in wide paella pan. Brown chicken and rabbit 8 min. Remove. 2. SautÃ© green beans 3 min. Add grated tomato, cook 5 min. 3. Add paprika, stir 30 sec. Return meat. 4. Add boiling stock, saffron, salt. Bring to boil. 5. Add rice evenly. Cook 18 min without stirring â do not touch. 6. Last 2 min, increase heat for socarrat (crust). Rest 5 min. Serve from pan.

Seafood Paella¶

Valencia coast, Spain Ingredients: 400g bomba rice, 500g mussels, 300g prawns, 200g squid rings, 200g clams, 1 onion (diced), 4 garlic cloves, 2 tomatoes (grated), 1 tsp smoked paprika, pinch saffron, 1.2L fish stock, 4 tbsp olive oil, parsley, lemon. 1. Heat oil, sautÃ© onion 5 min, garlic 2 min. 2. Add squid, cook 3 min. Add tomatoes, cook 5 min. 3. Stir in paprika and saffron-infused stock. Bring to boil. 4. Add rice, spread evenly. Cook 10 min. 5. Nestle prawns, mussels, clams on top. Cook 8 more min until all open. 6. Rest 5 min. Garnish parsley, lemon wedges.

Gazpacho¶

Andalusia, Spain Ingredients: 1kg ripe tomatoes, 1 cucumber (peeled), 1 green pepper, 2 garlic cloves, 100ml extra virgin olive oil, 3 tbsp sherry vinegar, 150g stale bread (soaked), salt. 1. Soak bread in water 5 min, squeeze out. 2. Blend tomatoes, cucumber, pepper, garlic, bread until smooth. 3. With blender running, drizzle in olive oil. 4. Add vinegar, salt. Blend again. 5. Strain through fine sieve for silky texture. 6. Chill minimum 2 hours. Serve with diced cucumber, tomato, crouton garnish.

Salmorejo¶

CÃ³rdoba, Spain Ingredients: 1kg ripe tomatoes, 200g stale white bread, 1 garlic clove, 150ml olive oil, 2 tbsp sherry vinegar, salt. Garnish: 2 hard-boiled eggs, 100g jamÃ³n serrano. 1. Blend tomatoes until smooth. Pass through sieve. 2. Soak bread in tomato liquid 10 min. 3. Blend bread-tomato mixture with garlic until very smooth. 4. With motor running, pour in olive oil slowly â emulsifies. 5. Add vinegar, salt. Blend 2 min. 6. Chill. Serve topped with diced egg and jamÃ³n.

Tortilla EspaÃ±ola¶

Spain (nationwide) Ingredients: 6 eggs, 500g waxy potatoes (sliced thin), 1 large onion (sliced), 150ml olive oil, salt. 1. Heat oil in 20cm pan. Fry potatoes and onion on low 25 min until tender, not browned. Drain. 2. Beat eggs with salt. Add potato-onion mixture, mix gently. Rest 10 min. 3. Heat 2 tbsp oil in pan. Pour in mixture, cook 5 min on medium-low. 4. Place plate over pan, flip tortilla. Slide back in, cook 3 more min. 5. Repeat flip if preferred moist center. Rest 5 min before slicing.

Patatas Bravas¶

Madrid, Spain Ingredients: 800g potatoes (cut in chunks), oil for frying. Brava sauce: 4 tbsp olive oil, 4 garlic cloves, 1 tsp smoked paprika, 1 tsp hot paprika, 1 tbsp flour, 200ml chicken stock, 2 tbsp sherry vinegar. Alioli to serve. 1. Par-boil potatoes 8 min. Drain, dry well. 2. Deep fry at 190Â°C until golden and crisp, 8 min. Drain. 3. Sauce: heat oil, fry garlic 1 min. Add paprikas and flour, stir 1 min. 4. Add stock gradually, whisk smooth. Add vinegar, salt. Simmer 5 min. 5. Pour sauce over hot potatoes. Add dollops of alioli.

Croquetas de JamÃ³n¶

Spain (nationwide) Ingredients: 500ml whole milk, 50g butter, 50g flour, 150g jamÃ³n serrano (finely diced), pinch nutmeg, salt, pepper. Coating: 2 eggs (beaten), breadcrumbs, oil for frying. 1. Melt butter, add flour, stir 2 min. Gradually whisk in milk. 2. Cook bÃ©chamel on low 15 min, stirring constantly, until very thick. 3. Add jamÃ³n, nutmeg, season. Pour into tray, cover surface with plastic. Chill 4 hours. 4. Shape into cylinders. Dip in egg, coat in breadcrumbs. 5. Fry in 180Â°C oil until golden, 3 min. Drain on paper.

Gambas al Ajillo¶

Spain (nationwide) Ingredients: 500g large prawns (peeled, deveined), 6 garlic cloves (sliced), 2 dried chillies, 100ml olive oil, 2 tbsp dry sherry, parsley, salt. 1. Heat oil in terracotta cazuela until very hot. 2. Add garlic and chillies â they sizzle immediately. 3. Add prawns in single layer. Cook 1 min per side. 4. Add sherry, cook 30 sec. Season with salt. 5. Scatter parsley. Serve in cazuela with crusty bread.

Pimientos de PadrÃ³n¶

Galicia, Spain Ingredients: 300g PadrÃ³n peppers, 4 tbsp olive oil, flaky sea salt. 1. Heat oil in large frying pan until smoking. 2. Add peppers â they will blister and pop. 3. Toss and cook 3-4 min until blistered all over. 4. Transfer to plate. Sprinkle generously with flaky salt. 5. Eat immediately. Note: roughly 1 in 10 will be fiery.

Pulpo a la Gallega¶

Galicia, Spain Ingredients: 1 whole octopus (1.5kg), 2 onions, 2 bay leaves. Dressing: 4 tbsp olive oil, 2 tsp sweet smoked paprika, Â½ tsp hot paprika, flaky salt. Boiled waxy potatoes to serve. 1. Freeze octopus overnight, thaw â tenderizes it. 2. Bring large pot of salted water to boil with onions and bay. 3. "Scare" octopus: dip in boiling water 3 times for 3 sec each. 4. Submerge and simmer 45-60 min until tender. Test with knife. 5. Rest 15 min. Cut tentacles in rounds with scissors. 6. Arrange on wooden board over sliced potatoes. Drizzle oil, scatter paprikas, salt.

Churros con Chocolate¶

Spain (nationwide) Ingredients: Churros: 250ml water, 150g flour, 1 tsp salt, 1 tsp baking powder, oil for frying, sugar+cinnamon for rolling. Chocolate: 200g dark chocolate, 500ml milk, 2 tbsp cornstarch, 2 tbsp sugar. 1. Bring water to boil with salt. Off heat, add flour and baking powder, beat vigorously until smooth. 2. Pipe through star nozzle into 180Â°C oil. Fry 3-4 min until golden. Drain. 3. Roll in cinnamon sugar immediately. 4. Chocolate: Mix cornstarch with cold milk until smooth. Add chocolate and sugar. 5. Heat stirring constantly until thick and glossy, 8 min. Serve churros for dipping.

Flan¶

Spain (nationwide) Ingredients: Caramel: 150g sugar, 2 tbsp water. Custard: 500ml whole milk, 4 eggs, 2 egg yolks, 100g sugar, 1 tsp vanilla. 1. Caramel: heat sugar and water without stirring until amber. Pour into 6 ramekins. 2. Warm milk with vanilla. Whisk eggs, yolks, sugar until combined. 3. Slowly pour warm milk into egg mixture, stirring. Do not aerate. 4. Strain into ramekins over caramel. 5. Bake in bain-marie at 160Â°C for 40 min until just set. 6. Cool, then chill minimum 2 hours. Invert to serve.

Sangria¶

Spain (nationwide) Ingredients: 1 bottle red wine (Rioja), 100ml brandy, 50ml triple sec, 2 tbsp sugar, 1 orange (sliced), 1 lemon (sliced), 1 apple (diced), 500ml sparkling water, ice. 1. Combine wine, brandy, triple sec, sugar in pitcher. Stir until sugar dissolves. 2. Add fruit. Refrigerate 2 hours minimum. 3. Top with sparkling water when serving. Add ice. 4. Ladle into glasses with fruit. Serves 6.

Pintxos â Gilda¶

Basque Country, Spain Ingredients: Anchovy fillets, pitted green olives, guindilla peppers, toothpicks, crusty bread. 1. Thread pepper, olive, anchovy, olive onto toothpick. 2. Balance on small bread slice. Serve immediately.

Pintxos â Tortilla on Bread¶

Basque Country, Spain Ingredients: Thick tortilla espaÃ±ola slices, small baguette slices, mayonnaise, pimientos. 1. Spread bread with thin mayo. 2. Top with tortilla slice and strip of pimiento. Secure with toothpick.

Pintxos â Crab with Mayonnaise¶

Basque Country, Spain Ingredients: 200g white crab meat, 3 tbsp good mayonnaise, 1 tsp lemon juice, chives, bread slices. 1. Mix crab, mayo, lemon. Season. 2. Spoon onto toasted bread. Garnish chives.

Pintxos â Mushroom and Shrimp¶

Basque Country, Spain Ingredients: Whole mushrooms (stems removed), 12 cooked shrimp, garlic, parsley, olive oil, bread rounds. 1. SautÃ© mushroom caps in garlicky oil 3 min each side. 2. Place on bread round, top with shrimp. Garnish parsley.

Pintxos â Txangurro (Stuffed Crab)¶

Basque Country, Spain Ingredients: Crab meat, tomato, onion, brandy, breadcrumbs, butter, crab shells or small dishes. 1. SautÃ© onion and tomato 10 min. Add crab meat and brandy, cook 5 min. 2. Spoon into shells. Top with breadcrumbs and butter. 3. Grill until golden. Serve on bread.

Pintxos â Anchovy and Pepper¶

Basque Country, Spain Ingredients: Quality anchovy fillets, roasted piquillo peppers, olive oil, bread. 1. Toast bread. Lay anchovy fillet on top. 2. Add strip of roasted pepper. Drizzle olive oil.

Pintxos â IdiazÃ¡bal Cheese with Quince¶

Basque Country, Spain Ingredients: IdiazÃ¡bal cheese (sliced), membrillo (quince paste), walnuts, bread. 1. Top bread with cheese slice, quince paste, half walnut. 2. Optional: warm briefly under grill.

Pintxos â Blood Sausage and Apple¶

Basque Country, Spain Ingredients: Morcilla (blood sausage), apple (diced), olive oil, thyme, bread. 1. SautÃ© morcilla slices 2 min per side. Add apple, cook 2 min. 2. Spoon onto bread. Garnish thyme.

Pintxos â Prawn and Guacamole¶

Basque Country, modern Ingredients: Cooked prawns, avocado, lime, red onion, coriander, bread. 1. Mash avocado with lime, diced onion, coriander. Season. 2. Spread on bread. Top with prawn.

Pintxos â Foie Gras with Caramelized Onion¶

Basque Country, Spain Ingredients: Duck foie gras (sliced), 2 onions (sliced), olive oil, sherry, bread. 1. Caramelize onions in oil 30 min with sherry. 2. Toast bread. Top with onion. Sear foie slice 30 sec each side. 3. Place foie on onion. Season with flaky salt.

Fabada Asturiana¶

Asturias, Spain Ingredients: 500g large white fabes beans (soaked overnight), 200g morcilla, 200g chorizo, 150g tocino (cured pork belly), 1 onion, 4 garlic cloves, saffron, bay leaf, salt. 1. Place soaked beans in large pot with cold water. Bring to boil slowly. 2. Add whole sausages, bacon, onion, garlic, bay, saffron. 3. Simmer very gently 2-2.5 hours, skimming foam. Beans must not break. 4. Remove sausages, slice, return to pot. 5. Season. Mash few beans against side to thicken broth. Serve in deep bowls.

Cocido MadrileÃ±o¶

Madrid, Spain Ingredients: 300g chickpeas (soaked), 200g beef shin, 150g chorizo, 150g morcilla, 100g tocino, 1 chicken carcass, 2 carrots, 2 potatoes, Â½ cabbage, 2 marrow bones, salt, noodles. 1. Boil chickpeas, beef, chicken, bones, tocino in water 2 hours. Skim. 2. Add chorizo, morcilla, carrots, potatoes. Cook 45 min. 3. Remove cabbage separately boiled. Strain broth. 4. First course: broth with thin noodles. 5. Second: chickpeas with cabbage and chorizo. 6. Third: meats carved and plated. Serve with mustard.

Escalivada¶

Catalonia, Spain Ingredients: 2 red peppers, 2 aubergines, 2 onions, 4 tbsp olive oil, 2 garlic cloves, salt, fresh thyme. 1. Roast whole peppers, aubergines, and onions in 200Â°C oven 45 min, turning once. 2. Place in covered bowl 15 min to steam. 3. Peel and deseed. Tear into strips. 4. Dress with olive oil, sliced garlic, thyme, salt. 5. Serve warm or room temperature on toast with anchovies.

Romesco Sauce¶

Catalonia, Spain Ingredients: 2 dried Ã±ora peppers (rehydrated), 3 tomatoes (roasted), 50g toasted almonds, 50g toasted hazelnuts, 4 garlic cloves (roasted), 2 tbsp sherry vinegar, 100ml olive oil, salt. 1. Soak Ã±oras in hot water 20 min. Scrape flesh. 2. Blend Ã±ora flesh, tomatoes, nuts, garlic until paste forms. 3. With motor running, add oil slowly. Add vinegar, salt. 4. Adjust texture with water. Should be thick but pourable. 5. Classic with calÃ§ots (spring onions), fish, or vegetables.

Alioli¶

Catalonia, Spain Ingredients: 4 garlic cloves, 1 egg yolk, 1 tsp lemon juice, 150ml olive oil, salt. (Traditional: just garlic and oil â no egg.) 1. Crush garlic to paste with salt in mortar. 2. Whisk in egg yolk. Add oil drop by drop whisking constantly. 3. Once emulsified, add oil in thin stream. 4. Add lemon juice, season. Thin with water if needed.

Pan con Tomate (Pa amb TomÃ quet)¶

Catalonia, Spain Ingredients: Rustic white bread, ripe tomatoes, garlic cloves, olive oil, salt. 1. Grill or toast bread until charred at edges. 2. Rub cut side of garlic on warm bread. 3. Halve tomato, rub cut side vigorously over bread â pulp soaks in, skin discarded. 4. Drizzle generous olive oil. Sprinkle flaky salt. 5. Eat immediately. Topped with jamÃ³n or anchovy optional.

PORTUGUESE¶

Bacalhau Ã BrÃ¡s¶

Lisbon, Portugal Ingredients: 400g salt cod (desalted, shredded), 500g potato straws (fried crispy), 6 eggs (beaten), 2 onions (sliced), 4 garlic cloves, olive oil, parsley, black olives, salt, pepper. 1. Desalt cod 48 hours in water, changing 3x. Shred finely. 2. Fry onions in oil 15 min until golden. Add garlic 2 min. 3. Add cod, cook 5 min. 4. Add potato straws, toss. 5. Add eggs, stir constantly over low heat until just creamy-set. 6. Season. Garnish parsley and olives.

Bacalhau com Natas¶

Portugal (nationwide) Ingredients: 400g salt cod (desalted, shredded), 500g potatoes (sliced, fried), 300ml cream, 200ml milk, 2 onions (sliced), 3 garlic cloves, 2 tbsp flour, 50g butter, breadcrumbs, nutmeg. 1. SautÃ© onions and garlic in butter 15 min. Add flour, stir 1 min. 2. Add milk and cream gradually. Simmer 10 min. Season with nutmeg. 3. Layer in baking dish: potatoes, cod, sauce. Repeat. 4. Top with breadcrumbs. Bake 200Â°C for 30 min until bubbling and golden.

Bacalhau Ã Gomes de SÃ¡¶

Porto, Portugal Ingredients: 400g salt cod (poached, flaked), 600g waxy potatoes (boiled, sliced), 2 onions (sliced), 4 garlic cloves, 150ml olive oil, 4 hard-boiled eggs, black olives, parsley, salt, pepper. 1. SautÃ© onions and garlic in most of oil until golden, 20 min. 2. Layer in ovenproof dish: potatoes, cod, onion mix. Season. 3. Drizzle remaining oil. Bake 180Â°C for 25 min. 4. Top with sliced eggs, olives, parsley. Serve from dish.

Caldo Verde¶

Minho, Portugal Ingredients: 500g waxy potatoes, 300g chouriÃ§o (sliced), 200g couve-galega or cavolo nero (finely shredded), 1 onion, 4 garlic cloves, 4 tbsp olive oil, salt, pepper. 1. Boil potatoes, onion, garlic in 1.5L salted water until soft. 2. Remove chouriÃ§o-cooking aside. Blend potato soup smooth. 3. Stir in shredded greens. Simmer 5 min until tender. 4. Add sliced chouriÃ§o. Season. 5. Drizzle olive oil. Serve with cornbread.

PastÃ©is de Nata¶

Lisbon (BelÃ©m), Portugal Ingredients: Pastry: 250g puff pastry. Custard: 250ml milk, 75ml cream, 3 egg yolks, 2 whole eggs, 150g sugar, 30g cornstarch, 1 tsp vanilla, lemon zest. Cinnamon and icing sugar to finish. 1. Roll pastry thin, cut circles, press into greased muffin tins. Chill. 2. Whisk yolks, eggs, cornstarch until smooth. Heat milk, cream, sugar to simmer. 3. Pour hot milk over eggs whisking. Add vanilla, zest. Return to pot, cook until thick. 4. Fill pastry shells Â¾ full with warm custard. 5. Bake 230Â°C for 12-15 min until charred tops appear. 6. Dust with cinnamon and icing sugar.

Francesinha¶

Porto, Portugal Ingredients: Sandwich: 2 bread slices, 1 sausage (cooked), 2 slices ham, 1 beef steak, cheese (melted over). Sauce: 200ml beer, 100ml port, 200g tomato passata, 1 tbsp Worcestershire, chilli, bay, 50g butter. Optional: fried egg on top. 1. Build sandwich: bread, ham, steak, sausage, bread. Cover with sliced cheese. 2. Grill until cheese melts and bubbles. 3. Sauce: combine all sauce ingredients, simmer 15 min. Blend smooth. 4. Place sandwich in deep bowl. Pour hot sauce over and around. 5. Top with fried egg if desired. Serve with fries.

Piri-Piri Chicken¶

Portugal (Alentejo / Mozambique influence) Ingredients: 1 whole chicken (spatchcocked), Piri-piri sauce: 6 bird's eye chillies, 4 garlic cloves, 1 lemon (juice+zest), 2 tbsp red wine vinegar, 100ml olive oil, 1 tsp paprika, 1 tsp oregano, salt. 1. Blend all sauce ingredients until smooth. 2. Reserve half sauce. Use rest to marinate chicken 4 hours minimum (overnight best). 3. Grill over charcoal or bake 200Â°C for 45-50 min, basting with marinade. 4. Rest 10 min. Serve with reserved sauce for dipping.

Arroz de Marisco¶

Portugal (coast) Ingredients: 400g arborio or carolino rice, 300g clams, 200g mussels, 200g prawns, 150g squid, 1 onion, 4 garlic cloves, 2 tomatoes (diced), 100ml white wine, 1L fish stock, parsley, olive oil, salt, pepper. 1. SautÃ© onion and garlic in oil 5 min. Add tomatoes, cook 10 min. 2. Add wine, reduce 2 min. Add rice, stir to coat. 3. Add hot stock ladle by ladle (like risotto) for 15 min. 4. Add squid and prawns, cook 5 min. Add clams and mussels, cover until open. 5. Should be quite soupy (malandrinho). Garnish parsley.

Cataplana de Marisco¶

Algarve, Portugal Ingredients: 500g clams (scrubbed), 300g mussels, 200g large prawns, 200g monkfish (cubed), 200g chorizo (sliced), 1 onion, 4 garlic cloves, 2 tomatoes, 1 green pepper, 100ml white wine, olive oil, parsley, paprika, bay. 1. In cataplana (or heavy pan with tight lid): layer onion, garlic, tomatoes, pepper. 2. Add chorizo, fish, seafood. Season with paprika, bay, salt. 3. Add wine and olive oil. Seal cataplana. 4. Cook on high heat 10 min, shaking occasionally. 5. Open at table. Garnish parsley. Serve with crusty bread.

AÃ§orda Ã Alentejana¶

Alentejo, Portugal Ingredients: 6 eggs (poached), 6 garlic cloves, 1 large bunch coriander, 4 tbsp olive oil, 400g stale bread (torn), 800ml hot water or stock, 2 tbsp white wine vinegar, salt. 1. Pound garlic with salt and coriander in mortar to paste. 2. Heat oil in pan, add garlic-herb paste, cook 1 min. 3. Add hot water/stock. Bring to simmer. 4. Add torn bread, stir until absorbed. Texture should be porridge-like. 5. Add vinegar. Make wells, poach eggs in bread mixture. 6. Serve immediately with extra olive oil.

PERUVIAN¶

Ceviche ClÃ¡sico¶

Lima, Peru Ingredients: 500g white fish (sea bass, flounder â very fresh, cubed), 150ml lime juice (fresh, approx 8 limes), 1 red onion (thinly sliced), 1-2 ajÃ amarillo (minced), 2 garlic cloves (minced), salt, 1 tbsp coriander, leche de tigre (curing liquid). To serve: choclo (corn), cancha (toasted corn), sweet potato. 1. Salt fish lightly, rest 5 min. Rinse and pat dry. 2. Combine fish, lime juice, garlic, ajÃ amarillo. Toss well. 3. Cure 3-10 min depending on thickness â fish should be opaque outside, tender inside. 4. Add onion, coriander. Toss quickly. 5. Plate immediately. Serve with choclo, cancha, sweet potato wedge.

Ceviche Nikkei¶

Lima, Peru (Japanese-Peruvian fusion) Ingredients: 500g tuna or yellowtail (sashimi-grade, cubed), 80ml lime juice, 30ml soy sauce, 1 tsp ginger (grated), 1 tsp sesame oil, Â½ ajÃ amarillo, 1 red onion, cucumber (julienned), tobiko (flying fish roe), microgreens. 1. Combine lime, soy, ginger, sesame oil, ajÃ. Mix well. 2. Add fish, cure 2 min only â keep raw-ish. 3. Add onion, cucumber. Toss. 4. Plate. Top with tobiko and microgreens.

Ceviche de Camarones¶

Peru (coast) Ingredients: 500g shrimp (poached, peeled), 120ml lime juice, 1 red onion, 2 ajÃ amarillo, garlic, tomato (diced), coriander, salt, Peruvian corn, sweet potato. 1. Poach shrimp briefly until just pink. Cool. 2. Marinate in lime juice with garlic and ajÃ for 5 min. 3. Add onion, tomato, coriander. Season. 4. Serve with corn and sweet potato.

Lomo Saltado¶

Lima, Peru (chifa influence) Ingredients: 500g beef sirloin (strips), 2 red onions (wedges), 3 tomatoes (wedges), 2 ajÃ amarillo (strips), 3 garlic cloves, 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp red wine vinegar, cumin, oil. Serve: French fries, white rice. 1. Season beef with salt, cumin, garlic. Stir-fry in very hot wok, 2 min. Remove. 2. Wok still hot: add onions, cook 2 min. Add tomatoes and ajÃ. 3. Return beef. Add soy, oyster sauce, vinegar. Toss vigorously. 4. Flame if desired (alcohol ignition). Toss with fries. 5. Serve immediately over rice with remaining fries alongside.

Aji de Gallina¶

Lima, Peru Ingredients: 1 whole chicken (poached, shredded), 6 ajÃ amarillo (deveined), 3 slices white bread (crust removed), 100ml evaporated milk, 100g walnuts, 50g Parmesan, 1 onion, 4 garlic cloves, cumin, oil. Serve: rice, boiled potatoes, olives, hard-boiled eggs. 1. Blend ajÃ amarillo, soaked bread, walnuts, evaporated milk until smooth. 2. SautÃ© onion and garlic in oil until soft. Add ajÃ paste, cook 10 min. 3. Add shredded chicken. Stir to combine. 4. Add Parmesan, cumin, salt. Adjust with more milk for creamy sauce. 5. Serve over rice with sliced boiled potato, olive, egg.

Anticuchos¶

Lima, Peru Ingredients: 500g beef heart (cleaned, cubed 2cm), Marinade: 3 ajÃ panca (paste), 3 garlic cloves, 1 tsp cumin, 2 tbsp red wine vinegar, 2 tbsp oil, salt, oregano. AjÃ sauce to serve. 1. Mix marinade ingredients. Toss with heart cubes. Marinate overnight. 2. Thread onto soaked skewers. 3. Grill over high heat 2-3 min per side â charred exterior, juicy inside. 4. Baste with marinade while grilling. 5. Serve with potatoes and rocoto ajÃ sauce.

Papa a la HuancaÃna¶

Huancayo, Peru Ingredients: 6 yellow potatoes (boiled, sliced), HuancaÃna sauce: 200g fresh cheese (queso fresco), 4 ajÃ amarillo, 150ml evaporated milk, 3 soda crackers, garlic, oil, salt. Serve with: lettuce, olives, hard-boiled eggs. 1. Blend ajÃ amarillo (deveined) with cheese, milk, crackers, garlic until very smooth. 2. Adjust consistency with more milk. Should coat spoon. 3. Arrange lettuce on plates. Layer potato slices. 4. Pour sauce generously over potatoes. 5. Garnish with olives and sliced egg.

Causa LimeÃ±a¶

Lima, Peru Ingredients: 1kg yellow potato (boiled, mashed), 4 tbsp ajÃ amarillo paste, 3 tbsp lime juice, 3 tbsp oil, salt. Filling: 300g canned tuna or cooked chicken, mayonnaise, avocado, red onion. 1. Mash potatoes while warm. Mix in ajÃ paste, lime, oil, salt. Should be firm and bright yellow. 2. Mix filling ingredients. 3. Line mold or square dish with plastic. Press half potato layer in (2cm). 4. Layer avocado slices, then filling. Top with remaining potato. 5. Press firm. Chill 1 hour. Unmold, garnish with mayo, olives.

Cuy al Horno¶

Andes, Peru Ingredients: 2 whole guinea pigs (cleaned), 6 garlic cloves, 1 tbsp cumin, 1 tbsp ajÃ panca paste, 1 tbsp oregano, salt, oil. Serve: boiled potatoes, salsa criolla. 1. Score guinea pig skin. Rub with garlic paste, cumin, ajÃ, oregano, salt. 2. Marinate 2 hours. 3. Roast at 200Â°C for 45-60 min until skin is very crisp and meat cooked through. 4. Alternatively spit-roast over open fire (traditional). 5. Serve whole with potatoes and salsa criolla (onion, tomato, lime).

Arroz con Pollo Peruano¶

Peru (nationwide) Ingredients: 1 chicken (pieces), 2 cups long-grain rice, 200ml dark beer, 200ml chicken stock, 1 cup coriander (blended with water), 1 onion, 4 garlic cloves, ajÃ amarillo, peas, red pepper, cumin, oil. 1. Brown chicken in oil 8 min. Remove. 2. SautÃ© onion, garlic, ajÃ 5 min. Add cumin, blended coriander. 3. Add beer and stock. Add chicken, cook 20 min. 4. Remove chicken. Add rice to liquid, stir. Return chicken on top. 5. Cook covered 20 min. Add peas and pepper last 5 min.

Suspiro LimeÃ±o¶

Lima, Peru Ingredients: Manjar: 400ml condensed milk, 400ml evaporated milk, egg yolks. Meringue: 4 egg whites, 200g sugar, 100ml port wine, cinnamon. 1. Cook both milks with yolks over medium heat, stirring constantly, 30 min until thick caramel forms. 2. Pour into serving glasses. Cool. 3. Make Italian meringue: boil sugar and port to 118Â°C. Pour over whipped egg whites while beating. 4. Pipe meringue over manjar. Dust with cinnamon. 5. Serve at room temperature.

BRAZILIAN¶

Feijoada¶

Rio de Janeiro, Brazil Ingredients: 500g black beans (soaked overnight), 300g smoked sausage (linguiÃ§a), 200g carne seca (jerked beef, soaked), 200g pork ribs, 150g bacon, 1 pig's foot, 1 pig's ear, 2 onions, 6 garlic cloves, bay leaves, orange, oil. Serve: rice, farofa, couve, orange slices. 1. Simmer carne seca 30 min, discard water. Simmer pig parts 30 min, discard water. 2. In large pot, cover beans with water. Add pig parts, cook 1 hour. 3. Brown sausages and bacon. Add to beans with onion, garlic, bay. 4. Simmer 1.5 hours until beans very soft and broth thick. 5. Season. Serve with all accompaniments.

Moqueca Baiana¶

Bahia, Brazil Ingredients: 500g white fish (chunks), 300g prawns, 400ml coconut milk, 2 tomatoes (diced), 1 onion (sliced), 1 red pepper, 1 green pepper, 4 garlic cloves, 2 tbsp dendÃª (palm oil), lime juice, coriander, salt. 1. Marinate fish in lime and salt 20 min. 2. Layer in clay pot: onion, peppers, tomatoes, garlic. 3. Add fish and prawns. Pour coconut milk over. 4. Drizzle dendÃª oil. Bring to simmer, cover, cook 20 min. 5. Garnish coriander. Serve with white rice and pirÃ£o (fish stock porridge).

PÃ£o de Queijo¶

Minas Gerais, Brazil Ingredients: 250g tapioca flour (polvilho azedo), 100ml milk, 100ml water, 4 tbsp vegetable oil, 2 eggs, 150g Minas cheese (or Parmesan+ricotta), 1 tsp salt. 1. Bring milk, water, oil, salt to boil. Pour over tapioca flour. Mix. 2. Cool 10 min. Add eggs one at a time, mixing well. 3. Add grated cheese. Dough should be sticky. 4. Shape into balls (wet hands). Place on lined baking sheet. 5. Bake 200Â°C for 20-25 min until puffed and golden.

Coxinha¶

SÃ£o Paulo, Brazil Ingredients: Dough: 500ml chicken stock, 300g flour, 1 tbsp butter, salt. Filling: 300g shredded chicken, 100g cream cheese, onion, garlic, parsley. Coating: eggs, breadcrumbs, oil. 1. Boil stock with butter, pour over flour, mix to smooth dough. Cool. 2. Cook chicken with onion, garlic. Shred, mix with cream cheese and parsley. 3. Shape dough into ball, flatten, add filling, seal and shape into teardrop. 4. Dip in beaten egg, coat breadcrumbs. 5. Deep fry at 180Â°C until golden, 4 min.

AÃ§aÃ Bowl¶

ParÃ¡, Brazil (now nationwide) Ingredients: 200g frozen aÃ§aÃ pulp, 50ml guaranÃ¡ juice or water. Toppings: sliced banana, granola, honey, strawberries. 1. Blend frozen aÃ§aÃ with minimal liquid until thick sorbet consistency. 2. Pour into bowl â should be very thick. 3. Top with banana, granola, honey, fruit. 4. Serve immediately.

Brigadeiros¶

Brazil (nationwide) Ingredients: 395g condensed milk (1 tin), 3 tbsp cocoa powder, 20g butter, chocolate sprinkles. 1. Combine condensed milk, cocoa, butter in non-stick pan. 2. Cook on medium heat, stirring constantly, until mixture pulls away from sides, 10-12 min. 3. Pour onto buttered plate. Cool completely. 4. Butter hands, roll into 2cm balls. 5. Roll in chocolate sprinkles. Place in paper cups.

Picanha¶

SÃ£o Paulo, Brazil Ingredients: 1kg picanha (rump cap â fat cap on), coarse salt, oil. 1. Score fat in cross-hatch pattern. Rub generously with coarse salt only. 2. Rest at room temperature 30 min. 3. Grill fat-side down first over high heat, 5 min until golden. 4. Turn, cook 3 min per side for medium-rare. 5. Rest 5 min. Slice thick against grain.

Farofa¶

Brazil (nationwide) Ingredients: 300g coarse manioc flour (farinha de mandioca), 150g bacon (diced), 1 onion (diced), 2 garlic cloves, 50g butter, 2 eggs (beaten), parsley, salt. 1. Fry bacon until crisp. Remove. In bacon fat + butter, sautÃ© onion and garlic 5 min. 2. Push to side, scramble eggs. 3. Add manioc flour. Toss constantly over medium heat until toasted and golden, 5 min. 4. Return bacon. Add parsley, salt. 5. Serve as side dish â goes with everything.

Caipirinha¶

Brazil (nationwide) Ingredients: 2 limes (quartered), 2 tbsp sugar, 60ml cachaÃ§a (sugarcane spirit), crushed ice. 1. Place lime quarters and sugar in glass. 2. Muddle firmly to release juice and oils from peel. 3. Fill glass with crushed ice. 4. Pour cachaÃ§a over. Stir well. 5. Serve immediately.

AcarajÃ©¶

Bahia, Brazil Ingredients: Fritters: 500g black-eyed peas (soaked, peeled), 1 onion (grated), salt, dendÃª oil for frying. Filling: vatapÃ¡ (bread, prawns, peanuts, cashews, coconut milk, ginger, dendÃª), caruru (okra, onion, dried shrimp, dendÃª), dried shrimp, hot pepper sauce. 1. Blend soaked, peeled black-eyed peas with onion and salt to fluffy batter. 2. Fry large spoonfuls in hot dendÃª oil until golden, 4 min per side. 3. Drain. Split fritter, fill with vatapÃ¡, caruru, dried shrimp, hot sauce.

ARGENTINE¶

Asado¶

Argentina (nationwide) Ingredients: Mixed cuts: costillas (short ribs), vacÃo (flank), entraÃ±a (skirt), chorizo, morcilla, 1kg coarse salt, wood or charcoal. 1. Light fire 45 min before cooking. Coals should be grey, no flame. 2. Season meat with coarse salt only. 3. Place ribs on parrilla (grill) fat-side down first. Cook low and slow, 45 min per side. 4. Add chorizo and morcilla last 20 min. 5. Internal temperature guide: entraÃ±a 55Â°C (medium-rare). Never over-cook.

Empanadas SalteÃ±as (Beef)¶

Salta, Argentina Ingredients: Dough: 500g flour, 100g lard, 150ml warm water, 1 tsp salt. Filling: 300g beef (finely diced), 2 onions, 1 red pepper, 2 hard-boiled eggs, green olives, raisins, cumin, paprika, chilli. 1. Rub lard into flour, add water, knead smooth. Rest 30 min. 2. Cook onion and pepper in oil 10 min. Add beef, cook 5 min. Season with cumin, paprika. 3. Cool. Add diced eggs, chopped olives, raisins. 4. Roll dough, cut circles (12cm). Fill with 2 tbsp filling. 5. Fold, repulgar (twist) the edge. Bake 200Â°C for 20 min.

Empanadas de Pollo¶

Argentina Ingredients: Empanada dough (as above). Filling: 300g shredded chicken, 1 onion, 1 red pepper, cumin, paprika, cream cheese (optional), green olives. 1. SautÃ© onion and pepper. Add shredded chicken, season. 2. Cool. Mix with olives and optional cream cheese. 3. Fill and form as beef empanadas. 4. Bake or fry.

Chimichurri¶

Argentina (nationwide) Ingredients: 1 cup flat parsley (finely chopped), 4 garlic cloves (minced), 1 tsp dried oregano, 1 tsp red pepper flakes, 3 tbsp red wine vinegar, 100ml olive oil, salt. 1. Combine all herbs, garlic, flakes, salt. 2. Add vinegar and oil. Mix. 3. Rest minimum 30 min for flavors to meld. 4. Can be made up to 1 week ahead. Refrigerate. 5. Serve with all grilled meats.

Dulce de Leche¶

Argentina (nationwide) Ingredients: 1L whole milk, 300g sugar, 1 tsp baking soda, 1 vanilla bean. 1. Combine all in heavy pot. Bring to boil, stirring to dissolve. 2. Reduce heat to low. Simmer 2-3 hours, stirring every 10 min. 3. Mixture will darken and thicken. Ready when coats back of spoon thickly. 4. Pour into sterilized jars. Keeps 3 weeks refrigerated. 5. (Shortcut: simmer unopened condensed milk tin submerged in water for 3 hours.)

Milanesa¶

Buenos Aires, Argentina Ingredients: 4 beef schnitzels (pounded thin), 2 eggs (beaten), 200g breadcrumbs, garlic (minced), parsley, salt, oil for frying. 1. Mix garlic and parsley into beaten eggs. 2. Season beef. Dip in egg, coat in breadcrumbs. Press firmly. 3. Refrigerate 15 min â coating adheres better. 4. Fry in shallow oil 3 min per side until golden. 5. Drain. Serve with fries and lemon. (Napolitana variant: top with tomato, ham, cheese â bake.)

Provoleta¶

Argentina (asado tradition) Ingredients: 250g provolone (sliced 1.5cm thick rounds), dried oregano, red pepper flakes, olive oil. 1. Heat cast iron pan or grill until very hot. 2. Place provolone directly on grill/pan. 3. Cook without moving 3-4 min until bottom is deeply golden and crusty. 4. Carefully turn. Cook 2 min until cheese softens but holds shape. 5. Slide onto board. Top with oregano, pepper, oil. Eat immediately with bread.

ChoripÃ¡n¶

Argentina (street food) Ingredients: 2 chorizo (split lengthwise), 2 crusty rolls, chimichurri sauce. 1. Grill chorizo cut-side down 4 min until charred. 2. Turn, cook 3 more min. 3. Split roll. Place chorizo. Top with chimichurri. 4. Optional: salsa criolla (tomato, onion, oil, vinegar).

Locro¶

Northwest Argentina Ingredients: 300g hominy corn, 200g white beans, 300g beef (diced), 200g pork belly, 150g chorizo (sliced), 1 onion, 1 sweet potato, 1 pumpkin piece, cumin, paprika, bay, salt. Grasita sauce: onion, paprika, hot pepper. 1. Soak corn and beans overnight separately. Cook separately until tender, 1.5 hours. 2. Brown beef and pork. Add chorizo, onion, cook 10 min. 3. Combine meats, corn, beans. Add sweet potato and pumpkin. 4. Cover with water, simmer 1 hour. Season. 5. Make grasita: fry onion in oil with paprika and hot pepper. Drizzle over locro.

Alfajores¶

Argentina (nationwide) Ingredients: Cookies: 150g cornstarch, 100g flour, 100g butter, 80g sugar, 2 egg yolks, 1 tsp vanilla, baking powder. Filling: dulce de leche. Coating: grated coconut or chocolate. 1. Cream butter and sugar. Add yolks, vanilla. 2. Sift cornstarch, flour, baking powder. Fold into butter mixture. 3. Roll 5mm thick. Cut 5cm rounds. 4. Bake 170Â°C for 10-12 min â should remain pale. 5. Cool. Sandwich with thick dulce de leche. Roll edges in coconut.

COLOMBIAN¶

Bandeja Paisa¶

Antioquia, Colombia Ingredients (serves 1 platter): Red beans (cooked with pork, cumin, tomato), white rice, ground beef (hogao sauce), chicharrÃ³n (pork belly fried crisp), fried egg, chorizo, morcilla, avocado, arepa, fried banana (tajadas). 1. Cook beans with pork hock, hogao (tomato-onion sauce), cumin 2 hours until creamy. 2. Cook white rice. Fry ground beef with hogao. 3. Fry chicharrÃ³n until completely crisp and puffy, 20 min. 4. Assemble large plate with all components. 5. Platter should cover most of the plate â quantity is the point.

Arepas¶

Colombia (nationwide) Ingredients (white cornmeal): 2 cups masarepa (precooked white cornmeal), 2.5 cups warm water, 1 tsp salt, 1 tbsp butter. 1. Mix masarepa with water, salt, butter until smooth dough forms. 2. Shape into patties 1cm thick, 10cm diameter. 3. Cook on dry griddle medium heat 5-6 min per side until golden. 4. (Variation: arepa de choclo â sweet corn + cheese inside.)

Sancocho TrifÃ¡sico¶

Colombia (nationwide) Ingredients: 300g chicken, 200g beef (short rib), 200g pork ribs, 2 plantains (green), 2 potatoes, 1 yuca, 1 corn cob (cut), 1 onion, tomato, garlic, cumin, coriander, salt. 1. Brown all meats. Cover with water, bring to boil. Skim. 2. Add onion, tomato, garlic, cumin. Simmer 45 min. 3. Add yuca and green plantain, cook 20 min. 4. Add potato and corn, cook 20 more min. 5. Serve with hogao (tomato-onion sofrito), avocado, rice.

BuÃ±uelos¶

Colombia (Christmas tradition) Ingredients: 250g fresh cheese (quesito), 100g starch (almidÃ³n), 50g flour, 1 egg, Â½ tsp baking powder, pinch salt, sugar to taste, oil for frying. 1. Crumble cheese finely. Mix with starch, flour, egg, baking powder, salt. 2. Work with hands until smooth dough. Roll into small balls. 3. Fry in 170Â°C oil â they should expand and puff. 4. Fry 5-6 min until golden and cooked through. 5. Drain. Serve warm (traditionally at Christmas).

Empanadas Colombianas¶

Colombia Ingredients: Dough: 2 cups masarepa, warm water, salt, oil. Filling: potato (boiled, diced), beef (cooked, seasoned with cumin, hogao), salt, pepper. 1. Mix masarepa with water and salt to pliable dough. 2. Flatten small balls between plastic wrap. 3. Add filling to one side. Fold over, seal edges pressing firmly. 4. Deep fry at 175Â°C until golden and crisp, 4 min. 5. Serve with ajÃ (hot sauce).

Ajiaco Bogotano¶

BogotÃ¡, Colombia Ingredients: 1 whole chicken, 3 types potato: papa pastusa, papa criolla, papa paramuneÃ±a (or similar varieties), 4 ears corn (cut), guascas (dried herb â essential), 1 onion, garlic, coriander, salt. Serve: cream, capers, avocado. 1. Simmer chicken in water with onion, garlic, coriander, salt 30 min. 2. Remove chicken, shred. Strain broth. 3. Add three potato types (starchy ones will dissolve to thicken). Add corn and guascas. 4. Cook 40 min â soup should be thick and creamy. 5. Return chicken. Serve with cream, capers, avocado on side.

CUBAN¶

Ropa Vieja¶

Cuba (nationwide) Ingredients: 700g beef flank steak, 2 onions, 4 garlic cloves, 2 green peppers, 400g tinned tomatoes, 100ml white wine, 1 tsp cumin, 1 tsp oregano, bay leaf, 3 tbsp olive oil, salt. 1. Simmer beef in salted water with bay, onion until very tender, 1.5 hours. Reserve stock. 2. Shred beef with forks. Set aside. 3. SautÃ© onion, pepper, garlic in oil 10 min. Add tomatoes, wine, cumin, oregano. 4. Simmer 20 min. Add shredded beef and Â½ cup stock. 5. Cook 15 min until sauce coats beef. Serve with rice and black beans.

Cuban Sandwich (Cubano)¶

Tampa/Havana Ingredients: 2 Cuban bread rolls, 200g roast pork (sliced thin), 150g ham, 4 slices Swiss cheese, dill pickles, yellow mustard, butter. 1. Spread mustard on both sides of bread. 2. Layer ham, roast pork, cheese, pickles. 3. Close sandwich. Butter outside. 4. Press in sandwich press or weighted pan until flattened, golden, and cheese melts. 5. Cut diagonally. Serve hot.

Frijoles Negros y Arroz¶

Cuba (nationwide) Ingredients: 400g dried black beans (soaked), 1 onion, 1 green pepper, 6 garlic cloves, 1 bay leaf, 1 tsp cumin, 2 tbsp olive oil, 2 tbsp vinegar, salt, sugar. Arroz blanco: rice, water, oil, salt. 1. Cook soaked beans in fresh water with bay leaf until very tender, 1.5 hours. 2. SautÃ© onion, pepper, garlic in oil (sofrito). Add cumin. 3. Add sofrito to beans. Simmer 30 min until thick. 4. Add vinegar and pinch sugar. Season. 5. Serve over white rice.

LechÃ³n Asado¶

Cuba (Christmas tradition) Ingredients: 4kg pork leg or shoulder, Mojo marinade: 1 head garlic (minced), 200ml sour orange juice (or lime+orange mix), 100ml olive oil, 1 tbsp cumin, 1 tbsp oregano, salt. 1. Score pork deeply. Inject and rub with mojo. Marinate overnight. 2. Roast at 160Â°C for 4-5 hours until fork-tender. 3. Raise heat to 220Â°C for last 20 min for crispy skin (cueritos). 4. Rest 20 min. Pull meat or slice. 5. Serve with mojo dipping sauce, rice, black beans.

Picadillo¶

Cuba (nationwide) Ingredients: 500g ground beef, 1 onion (diced), 1 green pepper, 4 garlic cloves, 400g tinned tomatoes, Â¼ cup green olives (sliced), Â¼ cup raisins, 2 tbsp capers, 1 tsp cumin, 1 tsp oregano, olive oil. 1. Brown beef, drain fat. Set aside. 2. SautÃ© onion, pepper, garlic in oil 8 min. 3. Add tomatoes, cumin, oregano. Cook 10 min. 4. Return beef. Add olives, raisins, capers. 5. Simmer 15 min. Serve with rice and fried plantains.

Mojito¶

Havana, Cuba Ingredients: 10 fresh mint leaves, Â½ lime (quartered), 2 tsp sugar, 60ml white rum, sparkling water, ice, mint sprig to garnish. 1. Muddle mint leaves and lime with sugar in glass â gently press, don't shred. 2. Add ice. 3. Pour rum over ice. 4. Top with sparkling water. Stir gently. 5. Garnish with mint sprig.

Collection covers 80+ recipes across Spanish, Portuguese, Peruvian, Brazilian, Argentine, Colombian, and Cuban cuisines.