Try out one, two, or all of these delicious recipes to discover flavors from Hispanic culture. We asked some of our staff to share their favorite recipes and did some of our own research to find the tastiest recipes for our community to explore!
Cuban-Style Picadillo
4 Servings
1 tablespoon olive oil
1
1/2 green bell pepper, chopped
6 large pitted green olives, quartered
Arroz Valenciana
6 Servings
1/2 pound chicken thigh or breast chopped
3 pieces chorizo de bilbao sliced diagonally
1/2 cup malagkit glutinous white rice
1 cup Jasmine rice
2 tablespoons tomato paste
1 medium red bell pepper cut into strips
1/2 cup raisins
1/2 cup frozen green peas
1 teaspoon paprika
2 cups chicken broth
1 cup coconut milk
1 medium tomato diced
1 medium yellow onion diced
3 cloves of garlic crushed
3 boiled eggs
3 tablespoons extra virgin olive oil
a pinch of Spanish saffron
salt and pepper to taste
Pupusas de El Salvadoreño
12 Servings
CURTIDO:
1 head cabbage (small, thinly sliced)
2 carrots, finely shredded
1 red bell pepper, julienned
1 red onion, thinly sliced (small)
1/4 cup cider vinegar
1 tablespoon salt
1 teaspoon dried oregano
SALSA DE TOMATE:
1 pound tomatoes (5 small)
2 oz white onion (1/2 small)
2 garlic cloves
4 cup water
1 teaspoon chicken bouillon powder
1 teaspoon oil (canola oil)
3/4 teaspoon white vinegar
PUPUSAS:
4 cup Maseca brand Instant Corn Masa
3 cup water (scant)
3/4 cup chicharon, finely diced
3/4 cup Quesillo Salvadoreno (or mozarella or jack cheese) grated
1/2 cup refried black beans
2 teaspoons canola oil
Mexican-Style Shrimp Ceviche
4 Servings
16 oz of raw, deveined shrimp (1 bag)
1/2 red onion diced
1 cucumber diced
3 tomatoes diced
1 jalapeño diced
1/2 bunch of cilantro finely chopped
1 1/4 cup of real lime juice
juice from one lemon
1/4 cup of Worcestershire sauce
salt and pepper to Taste
Frank's RedHot Buffalo Sauce or other hot sauce quantity depends on how spicy you want it
1 avocado
tostadas
Sweet Potato and Black Bean Empanadas
10 Servings
3/4 teaspoon kosher salt
1 poblano chile
Dulce de Coco
6 Servings
1 coconut
4 cup of evaporated milk, or 6 cups of full milk
1/2 cup sugar
4 cinnamon sticks
1 teaspoon vanilla extract, (optional)