Recipe Roundup

Sweet and Spicy Latin American Favorites

There's never a dull bite.

ByThe Epicurious Editors

October 16, 2015

1/14

Arepas

First thing's first: take a big batch of arepas (fried corn cakes). You'll want to experiment with the fillings.

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Lara Ferroni

2/14

Puerto Rican Pineapple Rum Cake

This Puerto Rican pineapple rum cake is oozing with glaze (and plenty of rum flavor). Top everything off with ice cream to make it a winner.

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Photo by Romulo Yanes

3/14

Colombian Arepas

Topped with black beans, salsa, or even just plain, we never met an arepa we didn't love. This version from Colombia has a crisp exterior while the inside is still soft and cheesy.

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Photo by Romulo Yanes

4/14

Seafood Empanaditas

Almost every Latin American country has its own take on the empanada. These small bite-sized empanadas come from Chile and are loaded with plenty of seafood.

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Tara Donne

5/14

Grilled Ripe Plantains (Plátanos Maduros a la Parrilla)

你不可能没有大蕉古巴烹饪。Maduros, the sweeter version, are usually deep-fried, but they're just as good grilled. To get the sweetness on lock, baste these plantains with sugar and butter—they'll caramelize on the grate.

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Penny de los Santos

6/14

Chocolate-Garlic Mojo with Toasted Cuban Bread (Tostadas de Pan Cubano con Mojo de Chocolate)

Can you improve on chocolate and bread? Thanks to Cuban mojo (a garlicky olive oil), you definitely can. The sweet and sharp combination sounds rough on paper, but a taste is smoother than ganache.

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7/14

Pan de Yuca

These cheesy balls of yuca are a great accompaniment to spicy chicken or garlic pork.

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Photo by Romulo Yanes

8/14

Potato, Pepper, and Chorizo Empañadas

For a more hearty take on the empanada, use potatoes and chorizo in the filling.

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Photo by Romulo Yanes

9/14

Dominican Chimichurri Burgers

It's called a chimichurri burger, but this Dominican classic doesn't contain the herb sauce you might be thinking of. Instead, the burger's topped with a cabbage slaw and lots of red onion.

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Photo by Jason Varney

10/14

Picarones con Miel

Picarones are how Peru does doughnuts. Made with pumpkin puree and a spice-forward infused honey, they're unlike any other yeast doughnut.

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Tom Schierlitz

11/14

Pork Shoulder with Salsa Verde

Craving a sweet and succulent weekend project? Let us point you towards this roasted pork, which gets even better with some zesty salsa verde.

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Photo by Romulo Yanes

12/14

Latin-Style Chicken and Rice

Kid-friendly, one-pot, and loaded with flavor. Yeah, this may be the ultimate weeknight dinner.

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Stephanie Foley

13/14

Chipotle Braised Chicken

Chipotle chili powder, cilantro, and lime juice covers all of the flavor bases in this stovetop-braised chicken. Serve this with Warm Herbed Coriander Rice Salad and your meal's complete.

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John Lee

14/14

Arroz con Pollo

This Honduran entree is packed with saffron, Espelette, and plenty of peppers. Serve it with yogurt to reduce the spiciness.

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The Cacio e Pepe Hack That Never Fails (Ft. Binging with Babish)

Today on Epicurious 101 Andrew Rea, creator of Binging With Babish, demonstrates his preferred method for making Cacio e Pepe—the new school, high-tech, unbelievably easy way.

How A Thai Chef Makes Khao Soi, Northern Thailand’s Iconic Curry Noodles

Chef Hong Thaimee originally hails from Chang Mai in northern Thailand and today she returns to Epicurious to make an iconic curry noodle dish of the region, Khao Soi.

See the full recipe here: //m.fonts4kids.com/recipes/food/views/khao-soy-gai

The Most Perfect, Silky, Creamy Scrambled Eggs You'll Ever Make

Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make scrambled eggs "Frank style"—silky, creamy, and out of this world.