This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”). This is my translation. It needs to marinate 1-3 days, the longer the better. Continue reading
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.
Hey! Who doesn’t like egg salad. This one is made with a little curry powder and caperberries. If you cannot find them (my husband can’t) you can use capers.