#latin American cuisine

[morethansalad]

Argentinian Chocotorta (Vegan)

[dgspeaks]

The Allure of Avocado Toast: A Culinary Delight with Global Flavor

Avocado toast has become a culinary sensation, transcending breakfast menus and making its mark as a beloved dish worldwide. Its popularity can be attributed to both its delightful taste and the cultural nuances it brings to the table. Heralded for its creamy texture and nutty flavor, avocado toast offers a simple yet sophisticated gastronomic experience. Its rise to fame can be linked to the…

[amerikaz1]

TikTok historian & storyteller Antonio Milián explores the African roots of Latin American cuisine.

[deliciously-vegan]

Vegan "Tunafish" Empanadas

(with Sun-dried Tomato Aioli)

[[MORE]]

Dough

4 cups all-purpose flour 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl sift together the flour, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Filling

2 cups TVP (textured vegetable protein) 2 cups kelp bouillon

1 tbsp olive oil

1 white onion, peeled and choped

4 cloves garlic, peeled and minced

1 cup frozen green peas

1/2 cup vegan mayo 1 tbsp dill paste 1 tsp paprika

1/2 tsp sea salt 1/4 tsp black pepper

1 cup vegan mozzarella shreds

1/4 cup capers, drained and rinsed

Place TVP in a large glass mixing bowl. Pour the prepared kelp bouillon over top. Give it a stir and leave it to rehydrate for about ten minutes.

Heat olive oil in large saucepan over low heat. Saute onion for several minutes. Add garlic and saute for another minute or two. Stir in the frozen green peas and cook for a few more minutes.

Stir in the rehydrated TVP and cook for a a few more minutes. Remove from heat.

Stir in the; vegan mayo, dill paste, paprika, sea salt, and black pepper until thoroughly combined.

Fold in the vegan cheese shreds and capers.

Assembly

Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Serve with Sun-dried Tomato Aioli.

Yields; about 2 dozen empanadas.

~

Sun-dried Tomato Aioli 

1 cup vegan mayo 1 jar (210 ml) sun-dried tomatoes, drained 2 tbsp olive oil 2 cloves garlic, peeled 1/2 tsp onion powder 1/4 tsp black pepper  1/8 tsp cayenne pepper

Places all of the ingredients into a high-speed blender. Blend until smooth and creamy.

Serve with empanadas. (Also delicious with crackers and raw veggies.)

[thetruearchmagos]

Currently reading the plot notes for the fic, and my God it is a mortifying experience...

[alvallah]

confession : I'm only vaguely aware of plantains existing as concept from doing research for a banana post a while ago. but don't actually know what they are tbh or what you'd even do with them ?? don't think I've ever seen one irl ? hope you get some soon though

They’re slightly larger than a banana and usually darker, but look just like them otherwise. They also have a similar texture to bananas but they taste almost like potatoes. They’re one of the biggest staples in Caribbean cuisines and west African cuisines alongside rice. You can fry them, bake them, mash them, dry them into little chips (just like you can with bananas). So basically they’re like the savory version of a banana and pair well with rice, beans, chicken, pork, beef, stir fry, etc. or you can fry them on their own and dip the slices into a condiment of your choice for a snack. They’re excellent for people shopping on a budget because they’re super cheap, filling and versatile.

For your viewing pleasure:

Mofongo (Caribbean) —mashed plantains

Fried plantain slices

Plantain chips

Fufu (West African) —dough made of plantains and cassava (cassava is a plant responsible for the texture of tapioca).

Tostones (Latin American/Caribbean) —deep fried plantains

[jackredfieldwasmyjacob]

today at lunch we each were ranking our personal five different foreign cuisines (east asian, indian, mexican, italian, and usamerican), my dad ranked italian the lowest and my sister and i both said in unison: ITALIAN????? in the most shocked and lamenting voice ever. how dare he.

[old-memoria]

i promise all the brazillian youtube commenters that one day i will come to brazil

[marisagardner]

Cuisine - Birria Recipe

Braised beef in a chile pepper sauce is the star of this delectable Mexican dish known as birria. Serve with onion, cilantro, and lime in warm corn tortillas.

[kierabutler]

Cuisine - Mexican - Hungry Dad's Mexican-Inspired Casserole

This Mexican-inspired casserole with tortilla chips and a flour tortilla crust is a definite hit because it contains ground beef, black beans, diced tomatoes, and two kinds of cheese.

[morethansalad]

Vegan Taquitos de Papa (Rolled Potato Tacos) with Creamy Salsa Verde

[deliciously-vegan]

Sancocho

(Puerto Rican-style Stew)

[[MORE]]

1 tbsp olive oil 1 white onion, peeled and chopped 1 green pepper, cored and chopped

1 tbsp olive oil 4 cloves garlic, peeled and minced 4 vegan sausages, chopped 1 package (175 grams) smoked tempeh

8 cups vegetable bouillon 1/4 cup tomato paste 2 medium-sized potatoes, peeled and chopped 2 medium-sized sweet potatoes, peeled and chopped 1 large plantain, peeled and chopped 1 tsp cumin 1 tsp oregano 1 tsp achiote 1 tsp smoked paprika

2 cups frozen corn kernels 1 tbsp agave 1 tsp sea salt  1/4 tsp black pepper the juice of two limes a large handful of fresh cilantro, chopped

Heat 1 tbsp olive oil in large saucepan over medium-low heat. Sauté onion and green pepper for several minutes.

Stir in one more tbsp of olive oil along with the garlic, vegan sausage and tempeh. Cook, stirring frequently, for several more minutes.

Stir in the vegetable bouillon along withe the; tomato paste, potatoes, sweet potatoes, plantain, cumin, oregano, achiote, and smoked paprika. Turn heat to high. As soon as stew comes to a boil, reduce to low heat and simmer for about ten minutes. 

Stir in the frozen corn kernels and cook for another 2 minutes. Remove from heat.

Stir in the; agave, sea salt, black pepper, lime juice, and cilantro.

Ladles into large serving bowls and serve. 

[swagging-back-to]

base this off whatever meal is largest for you.

Please put what country/culture youre from! I'm curious to see how this is affected by geography and cuisine.

[princessxfit]

Quinoa Atamalada con Pimiento

Quinoa seems to have gotten more and more popular over the last few years. Yes, it may be a superfood, super great, super healthy, super trendy, etc. etc. But! What about its ACTUAL unique flavor? It is slightly nutty compared to most other grains, and it can be harnessed beautifully. My own twist on a Peruvian classic Quinoa Atamalada is a traditional Peruvian recipe, featuring quinoa, aji…