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Laylita's Recipes (1)
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10/30/2012
Fiambre (Guatemalan Composed Salad)
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
01/17/2008
Portuguese Custard Tarts
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
Issue #95
11/29/2005
Argentina-Style Tiramisù
This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture.
Issue #84
12/15/2005
Ecuadoran Potato Cakes
Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner.
Issue #79
10/13/2005
Pastel de Tres Leches (Sponge Cake with Three Milks)
Tres Leches cake recipe with photo and step-by-step instructions. This milk-soaked cake originated in Nicaragua.
Issue #68
10/23/2000
Italian-Style Eggplant
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Issue #35
03/14/2002
Mashed Potato Cake with Tuna and Avocado
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Issue #21
09/10/2007
Dulce de Leche
This delectable sauce is the quintessential Argentinean treat.
Issue #10
12/05/2009
Leek Empanadas
Leeks come together with raisins and pancetta in a unique and savory filling for empanadas. If you can't find empanada dough in your supermarket or Spanish grocers, try using a large glass to cut out circles of dough from puff pastry sheets. Continue...
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Source: Laylita's Recipes