Made with kid-friendly spices and fresh ingredients, Latin American cooking lets you bring bold yet familiar flavors to the table for adults and kids alike. Turnovers stuffed with ham and cheese, golden fried plantains, a comforting chicken stew – these were the flavors of my childhood in Ecuador and the inspiration for my three cookbooks. Assembled here is a recipe collection that crisscrosses the region, offering tasty treats from the Caribbean Islands, savory South American side dishes, and a wholesome Central American meal. It’s an introduction to new dishes and new places that proves the love of good food is universal.
PUERTO RICAN CHICKEN STEW
Asopao is a Puerto Rican specialty made with rice and chicken. For my version, I replaced the rice with quinoa, a highly nutritious Andean grain that has gained popularity in the United States in recent years. The result is a hearty dish with a rich olive-and-tomato flavor. It’s delicious right out of the pot, but it tastes even better as leftovers!
Ingredients
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon freshly ground black pepper
2 cloves garlic, passed through a garlic press
2 tablespoons finely chopped fresh cilantro leaves
3 tablespoons canola oil
6 chicken parts (2 breasts cut in half, 2 legs, and 2 thighs), skins removed
1 teaspoon paprika or annatto powder
2 ounces (1/3 cup) cooked ham, cut into \-inch dice
1 medium onion, finely chopped
1 small green bell pepper, cored and finely chopped
1 tablespoon white vinegar
1/2 cup tomato sauce
1 tablespoon small capers
1/2 cup sliced Spanish olives (green with pimiento)
3 cups chicken broth
1 cup quinoa, thoroughly rinsed
Add-ins: 1/2 cup cooked peas, 1 roasted red pepper sliced into thin strips, grated Parmesan
1. In a large bowl, mix the salt, oregano, black pepper, garlic, cilantro, and one tablespoon of oil. Remove the fat and gristle from the chicken parts, then rub them with the mixture. Place the chicken in the bowl, cover, and marinate it in the refrigerator for 30 minutes.
2. In a 5- to 6-quart Dutch oven (preferably nonstick), warm the remaining 2 tablespoons of oil over medium heat. Stir in the paprika or annatto powder, ham, onion, and bell pepper. Saute, stirring occasionally, until the onion is transparent, about 5 minutes.
3. Add the vinegar, tomato sauce, capers, and olives, and mix well. Cook for 2 more minutes.
4. Add the chicken parts, turning to coat them with the sauce. Cover the pot and cook until the chicken is no longer pink inside, turning pieces occasionally, about 25 minutes (larger pieces of meat may take slightly more time).
5. Pour in the chicken broth and mix well. Bring the stew to a boil, add salt and pepper to taste, and stir in the quinoa. Reduce the heat and continue simmering, uncovered, until the quinoa is transparent, about 15 minutes.
6. Remove the stew from the heat and ladle it into bowls (it will be soupy at this point), or allow it to sit covered to continue cooking and absorb the excess liquid, about 10 minutes. Garnish each serving with peas, roasted red pepper, and a sprinkle of Parmesan. Serves 4 to 6.
ARGENTINIAN HAM AND CHEESE EMPANADAS
These savory turnovers are easy for kids to assemble and even easier for them to eat (their name comes from the Spanish word empanar, “to bake in pastry”). Empanadas can be found throughout Latin America in a variety of sizes, shapes, and flavors. Assemble them with smaller pastry rounds for an appetizer (empanaditas) or use larger wrappers for a lunchtime treat or side.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons minced fresh parsley
8 ounces cooked ham, chopped
2 tablespoons bread crumbs
8 ounces mild Cheddar or Jarlsberg, shredded
2 tablespoons sour cream
1 large egg, lightly beaten
Pinch of black pepper
1 package empanada wrappers (we used Goya brand) or 2 packages Pepperidge Farm frozen puff pastry shells, thawed
Egg wash made from 1 large egg lightly beaten, combined with 1 tablespoon water
1. In a medium skillet, heat the oil over medium heat. Add the onion and parsley, and cook, stirring occasionally, until the onion is transparent, about 3 minutes. Remove the skillet from the heat, transfer the mixture to a medium-size bowl, and allow it to cool.
2. Add the ham, bread crumbs, cheese, sour cream, egg, and a pinch of black pepper to the bowl, and mix well.
3. To assemble the turnovers: Place 2 heaping tablespoons of filling in the center of an empanada wrapper and lightly moisten the edge of the circle with the egg mixture. (If you use a pastry shell, you’ll first need to roll it out into a 5-inch circle on a lightly floured work surface.) Fold the pastry in half and press the edges firmly to seal. Crimp the edge with a fork dipped in flour and pierce the top with the fork to allow steam to escape. Repeat with the remaining wrappers and filling, then refrigerate the empanadas for 30 minutes or freeze for later use (see “Make-Ahead Tip” below).
4. Heat the oven to 375. Brush the turnovers with the egg wash and bake them on a parchment-lined baking sheet on the upper oven rack until golden, about 20 to 25 minutes. Allow the empanadas to cool for a few minutes before serving. Makes 12 medium-size turnovers.
Make-Ahead Tip: To freeze your empanadas, place the unbaked turnovers in the freezer on a baking sheet lined with waxed paper. When frozen, stack them in sealable containers. Pop them in the oven frozen when you’re ready to bake them (following step 4). Just increase the baking time by 15 minutes.
(ADAPTED FROM THE SOUTH AMERICAN TABLE (THE HARVARD COMMON PRESS, 2003)
COSTA RICAN BEEF AND CHAYOTE
Equally delicious as a taco filling or a topping for refried beans and rice, this dish features chayote, a pale green, pear-shaped fruit popular in many Latin American countries. It has a mild flavor and pleasantly light crunch similar to cucumber. Chayote can be found at ethnic food markets (many conventional grocers also carry it), but zucchini makes an equally fitting substitute.
Ingredients
2 tablespoons canola or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef (or turkey)
1/2 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup diced green pepper
2 medium ripe tomatoes, peeled, seeded and finely chopped
2 tablespoons tomato paste
1 large chayote, peeled, cored, and cut into \-inch dice, or zucchini cut into
\-inch dice
1/2 cup fresh or frozen corn kernels
3 tablespoons finely chopped fresh cilantro or parsley
1. Heat the oil in a large heavy skillet over medium heat. Add the onion and saute, stirring occasionally, until golden brown, about 7 minutes. Stir in the garlic and saute for a few more seconds.
2. Add the meat, curry powder, salt, and pepper to the mixture. Continue to saute until the meat loses its pink color, breaking it up with a wooden spoon as it cooks, about 3 minutes.
3. Add the green pepper, tomatoes, tomato paste, chayote, and corn. Lower the heat, cover, and cook until the chayote is tender, about 15 minutes (zucchini will take about 5 minutes to cook).
4. Stir in the cilantro or parsley and season with salt and pepper to taste. Serve with rice and refried beans or as a taco filling. Serves 4.
CARIBBEAN TWICE-FRIED PLANTAINS WITH CHILEAN SALSA VERDE
A member of the banana family, plantain can be as sweet as its common yellow counterpart. But fried up before they’re ripe (a popular Caribbean recipe called tostones), plaintains yield a kid-pleasing, savory snack similar to French fries. Give the fried rounds a fun and flavorful boost by serving them with the cilantro dipping sauce (also delicious over pasta or meat), or alongside a main dish like the black bean soup.
Ingredients
2 large green plantains
4 cups cold water
1 teaspoon salt, plus more for sprinkling
1 crushed clove garlic (optional)
1 cup peanut oil
1. Cut off the ends of the plantains, then use a small knife to cut a slit along their natural ridges. Pry the skin loose from the fruit, using the knife if necessary, and then pull it off.
2. Cut the plantains crosswise into 1-inch rounds. Place them in a bowl with the water, salt, and garlic for 30 minutes.
3. In a medium-size pot or frying pan, heat the oil to 325. Drain the plantain slices and dry them with paper towels.
4. Fry a few rounds at a time, turning them occasionally until golden (not brown) and tender when pierced with a knife, about 5 minutes. Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
5. Place the fried slices one by one between two pieces of wax or brown paper on a cutting board. Gently press each slice with a mallet or a rolling pin into rounds about L-inch thick and 2 inches in diameter.
6. When all the slices are pressed, heat the oil to 375, then refry the plantain slices until golden brown and crispy on the outside and tender on the inside, about 3 minutes. Drain the rounds on paper towels and sprinkle them with salt. If you’re making large quantities, you can keep the rounds in a warm oven until all are fried. Serves 4 to 6 (makes about 20 rounds).
CUBAN BLACK BEAN SOUP
My version of this Cuban classic has the two most important components of any winning dish: it tastes good and is good for you. Because it’s made with just a handful of basic ingredients, this soup is also easy and inexpensive to prepare (you’ll need to set aside a few hours for soaking and simmering the beans, though). The mild flavor of the soup is pleasing on its own, but traditional add-ins like rice, egg and onion make it even more appealing and hearty.
Ingredients
1 pound dried black beans, picked over and rinsed
4 cups cold water
6 cups chicken broth
1/2 teaspoon black pepper
2 tablespoons olive or canola oil
2 medium onions, chopped
2 medium green bell peppers, cored, seeded and chopped
2 stalks celery, chopped
4 large cloves garlic, passed through a garlic press
1/2 teaspoon cumin
1 bay leaf
2 teaspoons kosher salt
1 teaspoon sugar
2 tablespoons white vinegar
Add-ins: Chopped hard-boiled eggs, minced raw onions, sour cream, rice, and cilantro
1. In a large pot, bring the beans and water to a full boil. Remove the pot from the heat, cover it, and let stand for 1 hour.
2. Return the pot to the stove and bring the mixture to a boil. Add 1/2 cup cold water to stop the rapid boil, then reduce the heat to medium-low. Stir in the chicken broth and black pepper, cover and simmer for 1 hour.
3. While the beans cook, heat the oil in a skillet over medium heat. Add the onions, green peppers and celery, and saute them until they are soft, about 10 minutes. Add the garlic, cumin, bay leaf, salt, and sugar, and cook for 1 more minute.
4. Stir the mixture, along with the vinegar, into the beans, cover the pot, and continue cooking for 1 more hour or until the beans are soft. More water can be added if the soup becomes too thick.
5. Remove the soup from the heat and allow it to cool for 30 minutes. Discard the bay leaf and puree the soup, two cups at a time, in a blender or food processor. Tip: You can skip the cooling period if you use a hand blender for this step.
6. Return the soup to the pot to reheat it. Add salt and pepper to taste. Serve the soup with side bowls of chopped eggs, minced onions, sour cream, rice and cilantro for add-ins. Makes about 14 cups.
CHEESY CORN CASSEROLE FROM PARAGUAY
I would be remiss not to include a recipe made with corn – a quintessential ingredient in dishes throughout Latin America. This casserole is less dense and more souffle-like than similar versions made in the American South, but still has a flavor that’s sure to please a crowd. It can be served as a main or side dish.
Ingredients
3 tablespoons unsalted butter
3 tablespoons canola oil
2 medium onions, halved and thinly sliced
1/2 cup cornmeal
3/4 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1 pound corn kernels, fresh or frozen and thawed
1/2 cup milk
3 eggs, yolks and whites separated
8 ounces Jarlsberg or a similar white melting cheese, shredded
2 tablespoons Parmesan
1. Heat the oven to 350. In a small frying pan over medium-low heat, melt the butter and warm the oil. Add the onions and saute until soft, stirring occasionally so they don’t brown, about 10 minutes. Remove the pan from the heat and allow the mixture to cool until lukewarm.
2. In a large bowl, mix the cornmeal, salt, sugar and baking powder, and set the mixture aside.
3. In a blender or food processor, puree the corn with the milk. Blend in the egg yolks and then combine this mixture, along with the cheese and onions, with the dry ingredients.
4. In a separate bowl, beat the egg whites until stiff but not dry. Carefully fold the egg whites into the corn mixture, and then pour it into a 7- by 11-inch buttered and floured baking dish.
5. Sprinkle the casserole with the Parmesan and bake it in the middle of the oven until golden brown, about 45 minutes. Allow it to cool for a few minutes before slicing and serving. Serves six as a main dish, 12 as a side.
CHILEAN SALSA VERDE
Ingredients
1 tablespoon unsalted butter
1 small onion, chopped
2 scallions (whites and 2 inches of the green), chopped
2 large cloves garlic, chopped
1 teaspoon oregano
1/2 teaspoon cumin
1 small bunch fresh cilantro tops with tender stems only, coarsely chopped
1 cup chicken broth
1 teaspoon cornstarch dissolved in
1/4 cup of cold water
Salt and pepper to taste
1. In a small skillet over medium heat, melt the butter, then add the onion, scallions, garlic, oregano, and cumin. Saute the mixture, stirring occasionally, until the onions are tender, about 5 minutes.
2. Place the onion mixture in a blender or food processor with the cilantro and chicken broth and process until pureed.
3. Return the puree to the skillet, and cook for 5 minutes, stirring until it comes to a boil.
4. Reduce the heat to low and stir in the cornstarch mixture. Continue to cook, stirring until the liquid returns to a boil. Simmer for a few minutes until the sauce thickens. Season the sauce with salt and pepper to taste.
Makes about 1 1/2 cups.
(Maria Baez Kijac is the author of three cookbooks, including the award-winning The South American Table.)