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12/15/2012
Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards)
This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour.
Issue #153
09/04/2012
Locro (Argentine Hominy Stew)
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
Issue #150
10/31/2012
Fiambre (Guatemalan Composed Salad)
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
11/06/2007
Braised Beef Stew with Okra and Smoked Sausage
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
Issue #107
03/08/2007
Pupusas
We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too.
Issue #32
09/22/2010
Step-by-Step Tamales
Gather friends and family together to make these gorgeous pork and beef tamales. Delicious Days' beautiful, step-by-step photos demystify the wrapping and filling process.Continue...
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Source: Delicious Days