Latin American Street Food: From Mexico to Argentina

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Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina

From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez’s Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone. Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.

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Eggs: Recipes for the Nine Days – MARVELLOUS QUICHE LORRAINE (July 24, 2012 / 5 Av 5772) …item 2.. Roll, Grab & Go Recipes (August 30, 2012 / 12 Elul 5772) ..

It can be a challenge to find healthy, delicious, quick-to-make meals your family will love. Toss a Pizza Roll, Smoked Salmon Roll, or Vegetarian Taco Burger into a cooler for a delicious on-the-go field trip meal or pack in a school (already??) lunch box.

Here are some of my family’s favorites that are sure to go over big with your family too!
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……..*****All images are copyrighted by their respective authors ……..
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I love eggs, anyway they are served. The variety of ways to prepare eggs is endless. There are plenty of egg recipes to tide you over The Nine Days, the period leading up to Tisha B’Av when we refrain from eating meat, something to please every palate.

So take out your frying pan and enjoy!
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…..item 1)…. aish.com … www.aish.com/f/r … HOME FAMILY COOKING CORNER …

Eggs: Recipes for the Nine Days
Something to please every palate.
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July 24, 2012 / 5 Av 5772
by Gitta Bixenspanner

www.aish.com/f/r/Eggs_Recipes_for_the_Nine_Days.html

I love eggs, anyway they are served. The variety of ways to prepare eggs is endless. There are plenty of egg recipes to tide you over The Nine Days, the period leading up to Tisha B’Av when we refrain from eating meat, something to please every palate. So take out your frying pan and enjoy!
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—–EGGS IN THE TOAST

Watch your children smile when you serve them their eggs this way, and you are sure to have a hassle free meal. Serve with a scoop of cottage cheese on a bed of tomatoes and other cut up vegetables for a complete meal!
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…6 slices of bread, preferably whole-wheat
…6 eggs
…Salt to taste

Cut out a shape in the center of your bread. Your imagination is the limit! Spray a frying pan with a generous amount of cooking oil. Put your bread in the center of the pan and throw the egg into the orifice you made. They can be sunny side up or scrambled! Add the cut out shape to the pan as well. Cook the bread and egg to desired consistency. Sprinkle with salt and serve the shape as well with a dab of your favorite spread! Repeat with all the breads and eggs. Delight your children by cutting out the shape of their age or initial, or any other desired form.

Preparation 10 minutes
Serves 3-6
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—–GARDEN VEGETABLE FRITTATA

This is a lovely egg dish that highlights all the flavours of summer. This dish can be made ahead of time and served at room temperature. Perfect for brunch or even a light dinner if accompanied by a hefty slice of wholegrain bread!
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…6 large eggs
…2 Tbs olive oil
…1 clove garlic
…1 shallot or onion
…1 pound asparagus
…6 ounces button mushrooms
…1 large zucchini
…1/3 cup milk
…1 tsp salt
…1/4 tsp freshly ground black pepper or to taste
…Dash nutmeg (optional)
…1 Tbs chopped red onions
…1/4 cup freshly grated parmesan cheese/ or any grated cheese
…1 large tomato

Preheat the oven to 350 degrees. Wash and trim asparagus and cut into 1-inch long pieces. Clean and slice mushrooms. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes

In a skillet, heat olive oil and sauté all vegetables over medium heat for about ten minutes. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and red onions. Add sautéed vegetables.

Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.

Serve immediately. Frittata can be made ahead and chilled, covered overnight. Allow to return to room temperature before serving.

Preparation 30 minutes
Serves: 6
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—–MARVELLOUS QUICHE LORRAINE

Quiches are very easy to make. They are filling and nutritious. The best part is that you can hide whatever vegetables you have around the fridge and put them to good use! Quiche can also be served with or without a crust. In summertime indulge in a ready crust, but if you are calorie conscious skip the crust. This quiche is delicious served warm or cold.
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…8 eggs
…1 cup milk
…1 cup heavy cream or sour cream
…1 cup shredded pizza cheese
…1/2 cup cheddar cheese, grated
…2 cups vegetables, chopped (any or a mix of red peppers, mushrooms, zucchini or yellow zucchini, kohlrabi, cabbage)
…1/2 tsp salt
…1/4 tsp black pepper (optional)
…¼ tsp nutmeg (optional)

Preheat oven to 375ºF.

Spray a 10" quiche pan or a deep dish pie pan with non-stick spray. Spread shredded cheese on the bottom of the pan. Add chopped vegetables. Whisk eggs, milk, cream and seasonings together. Pour over cheese and vegetables. Bake until just set in the middle, about 45 minutes. Alternatively you can pour this mixture into a 10” deep quiche filling, or 24 mini quiches, following the same instructions.

Preparation: 30 minutes
Makes 8 to 12 servings
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—–EGG-XCITING EGG AND POTATO TART

Potatoes are ever so popular in our culture, so what can be better than combining potatoes and eggs in a hearty and satisfying dish that will have kids clamouring for doubles. This special egg-and-potato dish can be eaten warm or cold any time of day. Red bell pepper gives this dish another layer of flavour as well as some color!
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…8 large eggs
…2 Tbs olive oil
…1 pound Yukon gold potatoes, or baby potatoes peeled and sliced 1 inch thick
…1 red bell pepper (ribs and seeds removed), thinly sliced
…1 medium onion, thinly sliced
…Coarse salt and ground pepper to taste
…1/4 cup chopped fresh parsley, plus more for garnish
…1/2 tsp chilli powder (optional)

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium heat. Add onions and fry until translucent. Add the potatoes, and season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Throw in the sliced peppers cook for another 2-3 minutes. Uncover, and cook off excess liquid, 5 minutes.

In a bowl, whisk together eggs, parsley, hot sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.

Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Preparation time 15 minutes
Serves 4
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—–DIFFERENT DEVILLED EGG PASTA SALAD RECIPE

In the quest for something different I stumbled upon this unusual recipe which proved to be delicious and different from all others! This recipe calls for elbow macaroni but feel free to substitute for any pasta of your choice.
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…8 ounces elbow macaroni pasta
…4 hard-cooked eggs (3 chopped and 1 sliced)
…2 sour pickles, chopped (or to taste)
…¼ cup chopped red peppers/roasted red peppers, or pimiento peppers (your choice)
…½ cup homemade mayonnaise
…1 Tbs prepared mustard
…Coarse salt and freshly ground black pepper to taste
…A few dashes of Hungarian Paprika

Cook pasta according to package directions to al dente (not too soft).

In a large bowl, combine cooked pasta, 3 chopped hard-cooked eggs, pickles, peppers, mayonnaise, and mustard; stir to combine. Add salt and pepper to taste.

Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle paprika over sliced eggs.

Delicious served hot or cold.

Preparation 20 minutes
Serves 4
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—–SIMPLY DELICIOUS OAT PANCAKES

…2 egg
…1 ¼ to 1 ½ cups ground and toasted oatmeal or all purpose unbleached flour
…2 tsp baking powder
…2 Tbs sugar or Maple syrup
…¾ tsp salt
…1 ½ cups milk
…2 – 3 Tbs oil

Mix the dry ingredients together, then add the milk, oil and eggs. Mix well and try to get some of the lumps out of the batter. Don’t worry about making it perfectly smooth. It will be fine.

Heat a skillet on medium temperature. When heated, drop a ladle full of the pancake batter into the frying pan with a large spoon to make individual pancakes. The pan will probably only take 1 or two pancakes at a time. Cook on one side until the top begins to bubble, then flip over and cook on the other side. Serve with a dollop of flavoured yogurt or apple sauce.

Prep time 30 minutes
Serves 6-8
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—–FABULOUS DESSERT CREPES

These crepes are extremely popular served with a variety of fillings or drizzles. They have been served at parties, engagement receptions and at wedding sweet tables. They are light, tasty and take minutes to make.
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…4 eggs
…1 cup flour
…2 Tbs sugar
…1 cup milk
…¼ cup water
…2 Tbs oil

In a medium mixing bowl, beat the eggs with a wire whisk. Gradually add the flour and sugar alternatively with the milk and water, beating with an electric mixer or whisk until smooth. Stir in the oil.

Refrigerate the batter for at least 1 hour. Pour a ladle full to coat bottom of well oiled griddle or a traditional crepe pan. Cook for 2- 3 minutes on the first side until crepe settles and then turn over and cook for another minute. Slide crepe onto a plate and fold in 3. Drizzle with melted chocolate or chocolate syrup.
Serve with summer berries and a scoop of ice cream

Makes 15-20 crepes.
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May our week of mourning bring the Messiah closer and augur the rebuilding of the third Temple speedily in our days!
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…..item 2)…. aish.com … www.aish.com/f/r … HOME FAMILY COOKING CORNER
Roll, Grab & Go Recipes …

Healthy recipes are great for on the go or to enjoy at home!
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by Sharon Matten

August 30, 2012 / 12 Elul 5772

www.aish.com/f/r/Roll-Grab–Go-Recipes.html

It can be a challenge to find healthy, delicious, quick-to-make meals your family will love. Toss a Pizza Roll, Smoked Salmon Roll, or Vegetarian Taco Burger into a cooler for a delicious on-the-go field trip meal or pack in a school (already??) lunch box. Here are some of my family’s favorites that are sure to go over big with your family too!
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—– PIZZA ROLLS

These rolls are super-fast to make, freeze well, delicious and are perfect to grab-and-go to toss in your lunch box. They can be made pareve or dairy, and are great for your vacation, home, work, or school meals. Using white whole wheat flour in the crust makes these Pizza Rolls even healthier for your family (and they won’t even taste the difference!).
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Make this recipe pareve by leaving out the cheese. You can add any combination of the vegetables to personalize this recipe for your family.

…1 recipe Pizza Dough (recipe below)
…½ cup Pizza Sauce (recipe below), or you can use your favorite store bought version
…8 ounces shredded part skim mozzarella, or pizza cheese
…4 ounces mushrooms, thinly sliced
…1 medium red pepper, finely diced
…1 medium green pepper, finely diced
…1 cup chopped broccoli
…non-stick vegetable spray

Cover 1-2 large baking sheets with aluminum foil. Spray with non-stick vegetable spray. Set aside.
Preheat oven to 375°F.

On a lightly floured surface, roll the pizza dough into an 18”x12” rectangle. Evenly spread sauce over the dough. Evenly layer the vegetables over the sauce. Sprinkle the cheese over the vegetables. Roll the dough jelly roll style lengthwise. Pinch the ends to seal. Using a sharp serrated knife, slice the rolls into 1 ½ inch pizza rolls. Carefully transfer the rolls to the prepared baking sheet, cut side up, leaving at least ½ inch between the rolls. Spray the rolls with non-stick baking spray. Bake for 20 minutes until the cheese has melted and the rolls are golden brown.
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—– PIZZA DOUGH

…2 cups white whole wheat flour
…1 cup apple juice (or warm water)
…1 envelope rapid rise yeast (2 ½ teaspoons)
…1 ½ tbsp olive oil
…½ tsp salt

Microwave the apple juice for 30-45 seconds, until warm. Add yeast to juice and mix well. Combine flour and salt in a large mixing bowl. Add oil and yeast mixture to flour. Mix until smooth using a dough hook, around 5 minutes-until dough is smooth and elastic, adding additional apple juice if necessary. If kneading by hand, knead until smooth and elastic. Remove dough from bowl, spray with non-stick vegetable spray and return to bowl. Cover and let rise in a warm placed for at least 5 minutes.

For non whole wheat crust pizza, substitute 3 cups all-purpose or bread flour for the whole w
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—– PIZZA SAUCE

You can also use your favorite store bought pizza sauce for this recipe.

…6 ounces tomato paste
…3 ounces water
…1/8 teaspoon oregano
…1/8 teaspoon garlic powder
…½ teaspoon olive oil

Combine all ingredients into a medium bowl. Stir until smooth.
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—– BROWN RICE SMOKED SALMON ROLLS –
3 WAYS (CAN BE MADE GLUTEN FREE FOR THE GFE!)

An elegant take on your favorite sushi (with no seaweed!), these rolls are a perfect light weeknight dinner, Shabbat or Yom Tov appetizer, or a beautiful and tasty addition to a get together with friends. These rolls are made healthier with the addition of short grain brown rice, and super healthy vegetables. The multi-colored tortilla wraps are a colorful addition to your table. You can even wrap these with thin strips of cucumber or carrot for a flavorful, striking and low calorie treat – with a little kick!
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…2 cups cooked short grain brown rice
…1 tablespoon toasted sesame seeds
…2 tablespoons rice vinegar
…2 tablespoons sugar or Splenda
…¼ cup lowfat mayonnaise
…1/8 teaspoon cayenne pepper
…6 ounces smoked salmon, sliced
…1 ripe avocado, thinly sliced
…1 medium cucumber, peeled and julienned
…soy sauce for dipping (optional)
…wasabi sauce (optional)

For the wraps:

…Option #1: 4 assorted spinach (green), tomato basil (red), or whole wheat (white) 9 inch tortillas.

…Option #2: 6 round rice sheets, soaked in boiling water for 20-30 minutes until soft, then drained.

…Option #3: 2 super large carrots, or 2 large cucumbers. Using a potato peeler, peel long and thin strips from the vegetables to use as the wraps. You can add shredded carrots to this version as well for an especially attractive and tasty roll.

In a large bowl combine the rice, sesame seeds, rice vinegar and sugar. Set aside. In a small bowl combine the mayonnaise and cayenne pepper. Set aside.

To assemble the rolls:

Place a tortilla on a cutting board. Spread 1 tablespoon of the mayonnaise mixture over the tortilla. Top with ½ cup of the rice mixture, leaving a 1-2 inch border at the top of the tortilla. Top with avocado, cucumber, and smoked salmon. Roll tightly. Repeat with remaining tortillas. Chill 1 hour. Trim ends, then slice into rolls.

For the rice paper rolls, use slightly less mayonnaise mixture and proceed as directed above.

For the vegetable rolls, spread a thin layer of the mayonnaise mixture on the vegetable strip. Spread 1 to 2 tablespoons of rice over ½ the vegetable strip. Top with pieces of shredded carrot, avocado, and cucumber, laying them vertically on the strip. Top with a piece of smoked salmon, then tightly roll into a cylinder. Serve with soy sauce or wasabi sauce.
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—– TACO BURGERS VEGETARIAN STYLE

These burgers are a snap to make and contain some of my all-time favorite ingredients: chick peas, taco seasoning and part skim mozzarella cheese. The recipe is easy enough to make that the kids can help make it and they especially love smashing the chick peas into chick pea mash. These burgers are also browned using nonstick vegetable spray, which keeps them low in fat. They also taste great…taco flavored and oozing with cheese…yum, yum, yum, yum, yum!!!
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This recipe can be halved.

…1 large onion, finely diced
…2 ½ cups vegetable stock
…2 cups bulgur
…2 15 oz cans chick peas, drained and rinsed
…1 1.25 oz package taco seasoning mix
…8 oz shredded part skim mozzarella
…nonstick vegetable spray
…hamburger buns, lettuce, tomato (optional)

In a large bowl, mash chick peas leaving a few whole. In a large stock pot or skillet with a cover, bring onion and vegetable stock to a boil. Add bulgur and stir to combine. Turn off heat and let the bulgur sit covered for 15 minutes, or until all the liquid is absorbed. Combine bulgur with mashed chick peas and seasoning mix. Allow to cool for 5-10 minutes. Stir in mozzarella cheese until evenly distributed. Form mixture into patties. Heat a large skillet (preferably non-stick). Spray skillet with vegetable spray and fry patties on medium-high heat until browned, approximately 5 minutes. Spray patties before flipping and fry for an additional 5 minutes until browned on each side. Serve with buns, lettuce and tomato. Enjoy!

For more information about this recipe please go to: www.koshereveryday.com
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