Many of us know and love Carne Asada. Commonly, Carne Asada is marinated in lime juice and garlic. This recipe opts for a marinade of orange juice and onions. The meat marinates for at least one hour, up to overnight.
This is a Nicaraguan salad.
This is a simple appetizer found all over Central America. It could easily be made from leftovers.
When I first moved into my neighborhood, my neighbor brought over something folded into a tortilla for both my husband and I. She said it was a typical breakfast and she wanted to share something from her culture. It turns out she handed us each a Baleadas, a tortilla with refried beans, a little sour cream, and a little queso fresco. We thought it was very good and we were quite touched. She said sometimes you could put eggs and other ingredients in there too.
This one has habanero if you dare!
Bacalao is salt cod, which is just a way of preserving the fish. The cod needs to be soaked for 24 hours before preparing the recipe.
This is made from chicken legs that are cooked with red peppers.
Virtually every county in Latin America has it’s version of ceviche.
Picadillos are a favorite in Latin American cooking because they can be prepared ahead of time. They are also handy because you can place a small portion in the middle of a tortilla for a mini-taco.
This is not your Mexican grilled tortilla “sandwich.” In El Salvador, a quesadilla is a dessert. In this case, it is almost like a cheese-filled pound cake. You’re welcome.