Get ready to spice up your culinary game with these 20 flavorful Latin American food recipes! From the Caribbean to South America, this region is known for its bold flavors, vibrant colors, and rich cultural heritage. Whether you’re a seasoned cook or just looking to explore new cuisines, this collection of authentic recipes will transport your taste buds to the sun-kissed streets of Rio, the bustling markets of Mexico City, and the charming villages of Cuba.
From classic dishes like feijoada and churrasco steak, to innovative creations like arepas reina pepiada and pupusas de queso, this list has something for everyone. With a focus on fresh ingredients, bold spices, and hearty portions, these recipes are sure to become new favorites in your kitchen. So why not start exploring the flavors of Latin America today? Let’s dive into our top 20 picks!
Pollo a la Brasa with Chimichurri Sauce
Experience the bold flavors of Peru with this classic dish, Pollo a la Brasa, served with a tangy and herby Chimichurri sauce.
Ingredients:
For the chicken:
– 2 lbs boneless, skinless chicken thighs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp paprika
– Salt and pepper to taste
For the Chimichurri sauce:
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, oregano, paprika, salt, and pepper. Add the chicken and marinate for at least 30 minutes.
3. Grill the chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, combine parsley, oregano, garlic, red wine vinegar, and olive oil in a bowl. Season with salt and pepper to taste.
5. Serve the grilled chicken with Chimichurri sauce spooned over top.
Cooking Time: 20-25 minutes
Empanadas de Carne with Aji Amarillo
Empanadas de Carne with a twist of Peruvian flair! These tender beef empanadas are filled with the bold flavors of aji amarillo pepper, onions, and spices.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 lb ground beef
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 aji amarillo pepper, seeded and finely chopped
– 1 tsp cumin
– 1/2 tsp paprika
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
3. Add the onion, garlic, and aji amarillo pepper to the skillet. Cook until the vegetables are softened.
4. Add the cumin, paprika, and salt. Stir well to combine.
5. Roll out the empanada dough to desired thickness.
6. Place 1-2 tbsp of the beef mixture onto one half of the dough, leaving a 1/2 inch border around the filling.
7. Fold the other half over the filling and press the edges together with a fork.
8. Brush the tops with vegetable oil and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Ceviche de Camarones with Lime and Cilantro
Ceviche de Camarones with Lime and Cilantro: A Refreshing and Flavorful Mexican Dish
This ceviche recipe is a classic combination of succulent shrimp, zesty lime juice, and fragrant cilantro. Perfect for warm weather or as a light and refreshing appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 avocado, diced (optional)
Instructions:
1. In a large bowl, combine shrimp and lime juice. Cover and refrigerate for at least 30 minutes to allow the shrimp to “cook” in the acidity of the lime.
2. Just before serving, stir in chopped cilantro, salt, and black pepper.
3. Taste and adjust seasoning as needed.
4. If desired, top with diced avocado and serve immediately.
Cooking Time: 30 minutes (includes marinating time)
Arepas Reina Pepiada with Chicken and Avocado
These crispy cornmeal patties, filled with juicy chicken, creamy avocado, and tangy sauce, will transport your taste buds to the vibrant streets of Colombia.
Ingredients:
– 2 cups cooked chicken, shredded
– 1 ripe avocado, diced
– 1/4 cup Queso Fresco crumbles (or feta cheese)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 arepa patties (homemade or store-bought)
– Reina Pepiada sauce (store-bought or homemade)
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. In a bowl, mix chicken, avocado, Queso Fresco, olive oil, onion, garlic, and cumin.
3. Cook arepa patties according to package instructions or until crispy.
4. Assemble by spreading a spoonful of Reina Pepiada sauce on each patty, followed by a spoonful of the chicken-avocado mixture.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Feijoada with Brazilian Sausage and Black Beans
Feijoada is a classic Brazilian dish that’s perfect for a cozy night in. This recipe combines tender black beans, savory sausage, and aromatic spices to create a rich and flavorful stew.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 cups water or chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 pound Brazilian sausage (such as linguiça), sliced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the soaked black beans, water or broth, sausage, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
4. Serve hot with steamed rice, farofa (toasted manioc flour), or crusty bread.
Cooking Time: 1 hour
Pabellón Criollo with Shredded Beef and Plantains
Pabellón Criollo with Shredded Beef and Plantains: A hearty Venezuelan dish that combines tender shredded beef, creamy beans, sweet plantains, and crispy rice, all wrapped up in a flavorful broth.
Ingredients:
– 1 pound beef brisket or chuck
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup pinto beans, cooked
– 1 ripe plantain, sliced
– 1 cup uncooked white rice
– 4 cups water
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Shred the beef using two forks and set aside.
2. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the shredded beef, pinto beans, cumin, salt, and pepper. Stir to combine.
5. Cook the rice according to package instructions using 2 cups of water.
6. Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices until golden brown, about 3-4 minutes per side.
7. Combine the beef mixture and cooked rice in the pot. Add the fried plantains on top.
8. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Tamales de Elote with Fresh Corn and Cheese
Discover the sweet and savory charm of Mexican tamales infused with the flavors of fresh corn and cheese. This recipe is a twist on traditional tamales, perfect for summer gatherings or any time you crave a delicious, comforting treat.
Ingredients:
– 2 cups fresh corn kernels
– 1 cup masa harina (corn flour)
– 1/2 cup grated queso fresco or Monterey Jack cheese
– 1/4 cup lard or vegetable shortening
– 1/2 teaspoon salt
– 2 cups chicken broth, warm
– Corn husks for wrapping tamales
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. In a large bowl, combine masa harina and salt. Gradually add the lard or shortening, mixing until well combined.
3. Add the chicken broth and stir until the mixture forms a dough.
4. Mix in the fresh corn kernels and grated cheese.
5. Assemble the tamales by spreading a thin layer of dough onto a corn husk, placing a small amount of filling in the center, and folding the husk over the filling.
6. Steam the tamales for 45-60 minutes or until the dough is firm.
Cooking Time: 45-60 minutes
Lomo Saltado with Soy Sauce and Vinegar
Lomo Saltado is a popular Peruvian dish that combines the flavors of soy sauce, vinegar, and stir-fried beef. This recipe serves 4.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow)
– 2 cups French fries (cooked and heated)
– 2 tablespoons soy sauce
– 2 tablespoons vinegar (apple cider or white wine)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef and cook until browned, about 3-4 minutes. Remove from pan.
3. Add onion and garlic; cook until onion is translucent.
4. Add bell peppers; cook until tender.
5. Return beef to the pan; stir in soy sauce and vinegar.
6. Cook for an additional 2-3 minutes or until flavors are combined.
7. Serve over French fries, garnished with cilantro.
Cooking Time: 15-20 minutes
Churrasco Steak with Chimichurri and Grilled Vegetables
Experience the bold flavors of Argentina with this mouthwatering recipe that combines tender churrasco steak, tangy chimichurri sauce, and a colorful medley of grilled vegetables.
Ingredients:
– 1.5 lbs flank steak
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 tbsp red pepper flakes
– Salt and black pepper to taste
– 1 zucchini, sliced
– 1 bell pepper, sliced
– 1 red onion, sliced
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, parsley, oregano, and red pepper flakes. Brush the mixture evenly onto both sides of the flank steak.
3. Grill steak for 5-7 minutes per side, or until it reaches desired doneness.
4. Meanwhile, grill vegetables for 2-3 minutes per side, or until tender.
5. Serve churrasco steak with chimichurri sauce (made by combining chopped parsley and oregano with a squeeze of lemon juice) and grilled vegetables.
Cooking Time: 15-20 minutes
Arroz con Pollo with Saffron and Peas
This classic Spanish dish gets a luxurious boost from saffron and fresh peas, making it perfect for special occasions or cozy weeknight meals.
Ingredients:
– 1 cup uncooked white rice
– 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high. Add chicken; cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in saffron mixture, paprika, salt, and pepper. Cook for 1 minute.
4. Add rice and broth to the skillet. Bring to a boil; reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
5. Stir in peas during the last 2 minutes of cooking.
Cooking Time: 30-35 minutes
Pastel de Choclo with Ground Beef and Sweet Corn
This traditional Chilean dish is a hearty casserole that combines the flavors of ground beef, sweet corn, and spices with a crispy corn crust. Perfect for a comforting meal or special occasion.
Ingredients:
– 1 cup cooked ground beef
– 1 cup fresh sweet corn kernels
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups milk
– 2 tablespoons butter
– 2 cups grated choclo (or cornmeal)
– 1 egg, beaten
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine cooked ground beef, sweet corn kernels, onion, garlic, paprika, salt, and pepper.
3. Mix well to combine.
4. In a separate bowl, mix together milk, butter, and choclo until smooth.
5. Grease a 9×13 inch baking dish with butter.
6. Add the ground beef mixture and top with the choclo mixture.
7. Bake for 35-40 minutes or until the corn crust is golden brown.
Cooking Time: 35-40 minutes
Ropa Vieja with Shredded Beef and Bell Peppers
A classic Cuban dish, Ropa Vieja is a flavorful and tender shredded beef stew cooked in a rich tomato-based sauce and served with sautéed bell peppers. This recipe is a simplified version of the traditional method, making it easy to prepare at home.
Ingredients:
– 2 lbs beef brisket or flank steak
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato sauce
– 1 cup beef broth
– 1 tsp cumin
– 1 tsp oregano
– Salt and pepper to taste
– 2 large bell peppers (any color), sliced
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the beef in olive oil over medium-high heat. Remove from pot.
3. Add onion and garlic; cook until softened. Add tomato sauce, broth, cumin, oregano, salt, and pepper. Stir well.
4. Return beef to pot, cover with lid, and transfer to oven. Cook for 2-1/2 hours or until beef is tender.
5. Heat olive oil in a skillet over medium-high heat. Add bell peppers; cook until slightly charred.
6. Shred beef with two forks and add to skillet with bell peppers. Simmer for 10 minutes, stirring occasionally.
Cooking Time: 3-1/2 hours (including oven time)
Picadillo with Ground Beef and Raisins
This Picadillo recipe adds a surprising twist to the traditional Latin American dish by incorporating sweet raisins into the savory ground beef mixture. Perfect for a quick and easy dinner or as a filling for tacos, this hearty picadillo is sure to become a new favorite.
Ingredients:
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup raisins
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the ground beef, breaking it up with a spoon as it cooks, until browned, about 5-6 minutes.
5. Stir in the tomato paste, cumin, salt, and pepper. Cook for 1 minute.
6. Add the raisins and stir to combine.
7. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together.
Cooking Time: 20-25 minutes
Pupusas de Queso with Curtido and Salsa Roja
Pupusas, a traditional El Salvadoran dish, typically consists of thick corn dough filled with cheese or beans. For this recipe, we’ll focus on the cheesy version, served with a tangy curtido slaw and a spicy salsa roja.
Ingredients:
– 2 cups masa harina
– 1/2 cup warm water
– 1/4 cup grated queso fresco (or mozzarella)
– Vegetable oil for frying
– Curtido ingredients:
+ 1 cup shredded cabbage
+ 1 cup shredded carrots
+ 1/2 cup chopped onion
+ 1/4 cup vinegar
+ Salt and pepper to taste
– Salsa Roja ingredients:
+ 1 cup diced tomatoes
+ 1/2 cup diced onion
+ 1 jalapeño pepper, seeded and finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon olive oil
+ Salt and pepper to taste
Instructions:
1. Mix masa harina with warm water to form a dough.
2. Divide the dough into 8-10 equal pieces.
3. Flatten each piece into a ball and then flatten slightly into an oval shape.
4. Place a spoonful of queso fresco in the center, fold the edges over, and press gently.
5. Fry pupusas in hot oil until golden brown (about 2-3 minutes per side).
6. Prepare curtido by combining all ingredients in a bowl; adjust seasoning to taste.
7. Make Salsa Roja by sautéing all ingredients in olive oil until the onion is translucent; season with salt and pepper.
8. Serve pupusas with curtido and Salsa Roja.
Cooking Time: 30 minutes
Sancocho de Gallina with Yucca and Plantains
This classic Puerto Rican dish is a flavorful and comforting one-pot meal that combines tender chicken, starchy yucca, and sweet plantains in a rich broth. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into pieces
– 2 large yucca roots, peeled and cut into 2-inch pieces
– 2 ripe plantains, peeled and cut into 1-inch slices
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add the chicken and cook until browned on all sides, about 10 minutes.
4. Add the yucca and plantains. Pour in the broth and bring to a boil.
5. Reduce heat to low and simmer, covered, for 45-50 minutes or until the chicken is cooked through and the vegetables are tender.
Cooking Time: 1 hour 15 minutes
Tostones with Garlic Mojo Dipping Sauce
Experience the authentic flavors of Latin America with this simple recipe for crispy Tostones (fried green plantains) served with a tangy and aromatic Garlic Mojo Dipping Sauce.
Ingredients:
For the Tostones:
– 2-3 ripe green plantains
– Vegetable oil for frying
– Salt, to taste
For the Garlic Mojo Dipping Sauce:
– 1/2 cup olive oil
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh cilantro
– Salt and pepper, to taste
Instructions:
1. Peel the plantains and cut them into 1-inch rounds.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Fry the plantain slices in batches until golden brown, about 2-3 minutes per side.
4. Drain the Tostones on paper towels and sprinkle with salt.
5. For the Garlic Mojo Dipping Sauce, combine all ingredients in a bowl and mix well.
6. Serve the Tostones warm with the Garlic Mojo Dipping Sauce for a delicious and authentic Latin American snack.
Cooking Time: 15-20 minutes
Chiles en Nogada with Walnut Sauce and Pomegranate
This traditional Mexican dish is a vibrant representation of the country’s colors – green, white, and red. Chiles en Nogada is a flavorful stuffed pepper dish that combines sweet and savory elements, topped with a creamy walnut sauce and garnished with juicy pomegranate seeds.
Ingredients:
– 4 poblano peppers
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/2 cup grated cheese (Manchego or Cheddar)
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– Walnut sauce ingredients (see below)
– Pomegranate seeds for garnish
Walnut Sauce:
– 1/2 cup walnuts, chopped
– 1/4 cup heavy cream
– 1 tablespoon honey
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Roast the poblano peppers over an open flame or in a broiler until charred. Peel off skin, remove seeds, and cut into large pieces.
2. In a pan, cook ground beef with onion, garlic, breadcrumbs, cheese, tomato paste, cumin, salt, and pepper. Stuff each poblano pepper with the mixture.
3. Cook stuffed peppers at 375°F (190°C) for 25-30 minutes or until tender.
4. Prepare walnut sauce by blending chopped walnuts, heavy cream, honey, lime juice, and salt.
5. Garnish cooked peppers with pomegranate seeds and serve with walnut sauce.
Cooking Time: 45-50 minutes
Choripán with Chimichurri and Grilled Bread
Experience the vibrant flavors of Argentina with this classic street food recipe. Choripán, a grilled sausage sandwich, is elevated by a tangy and herby chimichurri sauce and crispy grilled bread.
Ingredients:
– 1 pound chorizo sausages
– 4 crusty baguette slices
– Chimichurri sauce (see below for recipe)
– Salt and pepper to taste
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill chorizo sausages for 5-7 minutes on each side, until browned and cooked through.
3. Meanwhile, toast baguette slices by grilling for 30 seconds per side or baking in oven at 400°F (200°C) for 2-3 minutes.
4. Slather chimichurri sauce on toasted bread.
5. Slice grilled chorizo sausages and place on top of chimichurri sauce.
6. Serve immediately.
Cooking Time: 15-20 minutes
Bandeja Paisa with Beans, Rice, and Fried Egg
This hearty Bandeja Paisa recipe combines the best of Colombian cuisine with a delicious combination of beans, rice, and fried egg. Perfect for a satisfying breakfast or brunch, this dish is sure to please.
Ingredients:
– 1 cup cooked white rice
– 1 cup cooked black beans
– 2 eggs
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: chopped cilantro, sliced avocado, or crumbled queso fresco for garnish
Instructions:
1. Cook the white rice according to package instructions.
2. In a separate pan, heat the vegetable oil over medium-high heat. Crack in the eggs and fry until the whites are set and yolks are cooked to desired doneness.
3. Divide the cooked black beans among three small bowls or plates.
4. Place a scoop of white rice on top of the beans in each bowl.
5. Set a fried egg on top of the rice in each bowl.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, sliced avocado, or crumbled queso fresco if desired.
Cooking Time: 20-25 minutes
Guacamole with Fresh Avocado and Lime Juice
Enjoy the creamy and tangy flavors of this classic guacamole recipe, perfect for dipping chips or vegetables. This simple and flavorful dip is a staple at any gathering.
Ingredients:
– 3 ripe avocados
– 1/2 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh cilantro leaves
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a large bowl, use a fork to mash the avocado halves until mostly smooth.
3. Add the lime juice, red onion, garlic, salt, and black pepper to the mashed avocado.
4. Stir well to combine.
5. Stir in the chopped cilantro leaves.
6. Taste and adjust the seasoning as needed.
Cooking Time: 10 minutes
Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.
Summary
Get ready to spice up your culinary game with these 20 flavorful Latin American recipes! From classic dishes like Pollo a la Brasa and Chiles en Nogada, to savory feasts like Feijoada and Bandeja Paisa, this collection has something for every taste. Discover the bold flavors of Aji Amarillo and Chimichurri sauces, or indulge in sweet treats like Pastel de Choclo and Guacamole. With recipes ranging from simple snacks to hearty meals, you’ll be transported to the vibrant kitchens of Latin America. ¡Buen provecho!
