Recipes

Moqueca is A Classic from Bahia, mixed seafood and fish stew made with sweet peppers and coconut milk served with steamed rice. The etymology of the word moqueca traces it back to an African word mu'keka meaning "fish chowder" or "fish stew" as the first moquecas used fish as their principal ingredient and that other variations followed. So to begin with the beginning, here's a recipe for mixed seafood and fish moqueca that comes from Bahia.
Despite what people think, this Peruvian dish of fish cooked in lime juices, is perhaps one of the easiest things to make and can be regularly eaten at home. Here at Latinolife it's almost our staple diet. So healthy and fresh, it leaves you feeling exhilerated afterwards.
Pabellón Criollo is a plate of fluffy white rice, carne mechada (juicy shredded beef), caraotas negras (tasty stewed black beans) and tajadas de plátano frito (golden fried ripe plantain slices). It's a dish SO flavoursome that, while originally form Venezuela, even the other Latin embassies will serve it up to their guests. The flavour is giving by lots of colorful sweet peppers (ají dulce), cumin and coriander. For many it’s Venezuela’s National Dish, for many others it’s a warm celebration of traditions and nostalgic memories.
Huitlacoche is a fungus that grows on the ears of corn and , as a delicacy, dates back to the Aztecs who enjoyed the naturally-occuring corn fungus as part of their diet. Many Native American tribes also consumed the fungus and viewed it as a delicacy. Here is a crepe recipe courtesy of Cesar Garibay, owner of Mezcal Cantina, one of London's favourite Mexican restaurants.
Ever since watching last year’s hot movie Chef, we here at Latinolife have been craving a Cuban Sandwich and other Cuban delicacies. This Cuban twist on a crockpot pulled pork will knock the socks off of any dinner guest. It borders on the extravagant, but sometimes you want that pork to just fall apart and melt in your mouth. The combination of a Cuban mojo sauce marinade, combined with this smoked slow cooking technique will result in the most succulent pork, infused with a smoky sweetness with overtones of citrus. Serve with rice and beans, or perfect for pulled pork sandwiches. If you can’t find the missing ingredients, see the link under the recipe for the best place to get them
Three smashing Brazilian dishes recommended by the folks at Cabana restaurant and authors of the newly released The Cabana Cookbook

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