Join us on a vibrant exploration of iconic Hispanic cuisine with a mouthwatering culinary tour. From Colombia’s beloved Arepas to Peru’s refreshing Ceviche, and from Chile’s savory Empanadas to Mexico’s Tacos al Pastor, each dish offers a unique blend of flavors. Come celebrate and savor the rich tapestry of flavors that Hispanic culinary traditions have to offer.
Colombia: Versatile Delight – Arepas
Discover the versatile and beloved Colombian Arepas, corn cakes that can be stuffed or topped with cheese, meats, avocado, and more.
Serves 4
Ingredients
- 1 cup pre-cooked white cornmeal
- 1/2 tsp salt
- 1 cup warm water
- ¼ cup queso campesino or queso costeño (or 1/2 cup shredded mozzarella cheese)
- 1 Tbsp butter, softened
Instructions
- In a large bowl, add cornmeal, salt, water, cheese, and butter.
- Mix the dough thoroughly using your hands.
- Cover with a towel and set aside for about five minutes.
- Separate the dough into four sections and roll each section into a ball. Press the ball flat in your hand until about a half-inch thick. Press the edges with your hands so that no cracks form.
- Spray griddle with cooking spray and set to medium-high heat.
- Cook arepas on the hot griddle until golden brown, about 5 minutes per side.
- Serve hot with butter or top with more cheese or guacamole.
Peru: Refreshing Classic – Ceviche
Experience the refreshing and vibrant Peruvian Ceviche, a seafood dish marinated in lime juice, onions, and cilantro, perfect for any occasion.
Serves 4
Ingredients
- 12 oz seabass, half-inch cubes
- 1 large mango, peeled, seeded, cubed
- 1/2 red onion, thinly sliced
- 2 large avocados, peeled, seeded, cubed
- 1 small handful cilantro, finely chopped
- 1 cup lime juice
- 2 Tbsp lime or orange zest
- ½ cup orange juice
- salt and pepper to taste
- 1 cup cancha/corn nuts (optional)
Instructions
- In a shallow bowl, cover the seabass cubes in freshly squeezed lime juice and marinate in the refrigerator for about 30 minutes. When the fish is no longer translucent, remove it from the refrigerator.
- Remove half of the lime juice and carefully mix in the rest of the ingredients.
- Season with salt and pepper.
- Serve immediately, sprinkled with cancha and more cilantro.
Chile: Savory Favorite – Empanadas de Pino
Enjoy the savory Chilean Empanadas de Pino, baked pastries stuffed with seasoned beef, onions, olives, raisins, and hard-boiled eggs.
Serves 6
Dough Ingredients
- 2.5 cups all-purpose flour
- 1 tsp salt
- ½ cup water
- ¼ cup shortening
Dough Instructions
- In a bowl, mix the flour and salt.
- Place the shortening and water in a small pan over medium heat. Once it breaks into a boil, add it to the flour.
- Mix with a spatula first to avoid burning your hands and then knead the dough with your hands.
- Wrap the dough and refrigerate for a couple of hours.
Beef Filling Ingredients
- 3 Tbsp olive oil
- 2 large yellow or brown onions, finely chopped
- ¼ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dry oregano
- 1 Tbsp red pepper
- 1 pound lean ground beef
- 1 cup beef stock
- 1 Tbsp all-purpose flour
- salt and pepper to taste
Beef Filling Instructions
- Heat a large pan over medium heat.
- Add the oil, onion, cumin, paprika, oregano, and red pepper.
- Stirring occasionally, cook the onion mixture until translucent, about 15 minutes.
- Add the ground beef and cook thoroughly, stirring occasionally.
- Add the beef stock and bring to a boil.
- Stir in the flour and simmer for a minute longer.
- Remove the pan from the heat and let the filling cool completely.
Other Filling Ingredients
- 2 hard-boiled eggs, peeled, chopped
- 6 black olives
- ¼ cup yellow raisins
Eggwash Ingredients
- 1 egg
- 1 Tbsp water
Assembly Instructions
- Divide the dough into six equal portions.
- Lightly dust a cutting board and rolling pin with flour and roll the dough portion out until it’s about an eight-inch thick.
- Use an eight-inch-diameter dish as a template on top of the dough and cut around it with a knife.
- Place a quarter cup of filling in the center and slightly to one side of the empanada dough. Add an olive, a tablespoon of golden raisins, and a quarter of an egg on top of the beef filling.
- Add an egg and water to a small bowl and whisk it until blended.
- Use a pastry brush to paint the egg wash along the edge of the empanada.
- Fold the empanada in half, removing as much air as possible, and press slightly to stick the edges together.
- Fold the sides inward and the rounded front section upwards to form a rectangular empanada.
- Press on all corners to seal them.
- Place empanadas on a baking tray lined with parchment paper and brush with the remaining egg wash.
- Bake in a preheated oven at 400°F for 20-25 minutes or until golden brown.
- Serve immediately with a side of guacamole or avocado salsa.
Mexico: Street Food Sensation – Tacos al Pastor
Relish the popular Mexican Tacos al Pastor, which features chile-marinated grilled pork served in a corn tortilla with pineapple, cilantro, avocado mash, and pickled onions.
Serves 6-8
Ingredients
- 2 lbs boneless blade-end loin, pork shoulder, or sirloin pork roast, thinly sliced
- 1 small pineapple, peeled, cored, and cut into quarters lengthwise
- 2-3 limes, cut into wedges
- 1 small bunch cilantro, chopped
- 1 cup pickled onions
- 2 large avocados, peeled, seeded, mashed
- Corn tortillas
Marinade Ingredients
- 2 whole guajillo chiles
- 2 whole ancho chiles
- 1 chipotle chile packed in adobo sauce, plus 2 tsp sauce from the can
- 3 cloves garlic, smashed
- 1 small onion, chopped
- 2 tsp vegetable oil
- 1/4 cup white or apple cider vinegar
- ¼ cup orange juice
- 1/2 cup chicken stock
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1.5 tsp sugar
- 1 Tbsp achiote paste or powder
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Add the guajillo and ancho chiles to a pot with boiling water. Cover with a lid and let them soak for about five minutes to soften. Remove chilies from the water and carefully remove the stems and seeds. Set aside.
- Heat oil in a saucepan. Add cumin, oregano, and achiote paste or powder, and cook for about 30 seconds while stirring frequently. Add chipotle chile and adobo sauce and cook 30 seconds longer. Stir in vinegar, chicken stock, orange juice, salt, pepper, and sugar, then remove from heat.
- Add the mixture from the saucepan to a blender along with garlic, onion, and chiles. Blend at high speed until completely smooth, for about one minute. Set aside to cool slightly.
- Add marinade to a large bowl with the meat slices and toss with your hands to evenly coat.
- Cover the bowl with plastic wrap and refrigerate for at least four hours.
- Remove the meat from the refrigerator 30 minutes before cooking.
- Preheat your grill to medium-high heat and lightly grease it. Grill the meat for about 7 to 8 minutes per side or until slightly charred with an internal temperature of at least 145°.
- Transfer the meat to a platter or baking sheet. Let the cooked meat rest for five minutes before cutting it into bite-size pieces.
- Grill the pineapple slices on both sides until slightly charred, about 5 minutes per side.
- Assemble the tacos and serve with grilled pineapple, fresh cilantro, red onion, salsa, and lime wedges.
