This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture.
Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner.
Tres Leches cake recipe with photo and step-by-step instructions. This milk-soaked cake originated in Nicaragua.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
This delectable sauce is the quintessential Argentinean treat.
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