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south america

Argentinian Empanadas

  • 3 tbsp extra-virgin olive oil

  • 2 lb ground beef

  • 2 medium onions

  • 2 small red bell peppers

  • Kosher salt, freshly ground pepper

  • 3 tbsp ground cumin

  • 2 tbsp sweet paprika

  • 1 tbsp dried oregano

  • ¼ tsp cayenne pepper

  • 1½ cups low-sodium chicken stock or broth

  • 2 tsp sugar

  • ½ cup raisins

  • 3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

  • ½ cup pitted green olives (Picholine or Spanish)

Guatemalan Tamales

  • 1 1/2 lb boneless chicken

  • 2 tsp garlic powder

  • 1/4 tsp black pepper

  • 6 cups water

  • 1/4 cup pepitas

  • 3 dried guajilo chiles

  • 2 tbsp sesame seeds

  • 2 tsp onion powder

  • 1 1/2 tsp salt

  • 1 stick cinnamon

  • 1/2 tsp annatto

  • 1/4 tsp cloves

  • 2 lbs plum tomatoes

  • 1 green bell pepper

  • 1 cup chicken broth

  • 1 tbsp lard

  • 1/2 cup pimiento-stuffed green olives

  • 3 tbsp drained capers

Peruvian Stir Fry

  • 1/4 cup extra virgin olive oil

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 clove garlic

  • salt and pepper

  • 1 lb skirt steak

  • 1 red onion

  • vegetable oil

  • 8 oz french fries

  • 1/4 cup sliced pickled jalapeños

  • 1 large tomato

  • 1/4 cup cilantro

  • hot sauce

Bolivian Tawa Tawas

  • 2 cups flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 1 tbsp butter 2 eggs 1/2 cup milk

  • 2 cups butter

  • 1 cup cane honey

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