Latin American Street Food: From Mexico to Argentina


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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Rice Select Jasmati Rice

Snowy White, Soft Grains. Flavored by nature. No additives. Microwaveable.Pack of 4. 32 – Ounce jars. Rice Select Jasmati.

Product Features

  • Case of four 32-ounce jars of rice (128 total ounces)
  • Long grain American jasmine rice, great for Asian cooking or in desserts
  • Nitrogen flushed for freshness; no additives
  • Packed in recyclable PET jars with screw-top lids
  • Made from domestic ingredients and packaged in Alvin, Texas

Pinto Beans and Rice (Crockpot)

Visit my new facebook recipe page or the Cheap Eats group here on flickr for more meal ideas under $1 a serving.

Pinto Beans and Rice (Crockpot)

This is a wonderfully flavorful bean dish that’s made easy by cooking them in the crockpot.

2 cups pinto beans
1/3 cup salsa
1 Tablespoon minced garlic
2 teaspoons each salt, chili powder
1 teaspoon garlic powder
1/2 teaspoon each cumin, oregano, pepper
3 bay leaves
1 cup dry rice

Rinse beans and put in crock pot. Cover with 2 inches water. Add all but rice and allow to cook 4 hours on high. Cook rice according to package directions and stir into bean mixture before serving.

Makes 6 servings.
323 calories, 62g carbs, 16g protein, 2g fat each.
$1.56 total, $0.26 per serving.

For meal with 1/2 cup boiled canned peas and 1/2 cup boiled fresh carrots.
$3.32 total, $0.55 per serving.

The Ultimate Rice Cooker Cookbook – Rev: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, fro

Rice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don’t take up too much counter space, and are a breeze to clean.  And they can do so much more than produce foolproof rice, beans, and grains.  This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice.  The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays.  Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.

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Kale and rice: recipe

Recipe for kale and brown rice (without the pig fat).

1) Separate kale from stems. Chop leaves coarsely. (Save stems to make vegetable stock.) Rinse, drain, and set aside.
2) Rinse 1cup brown rice. Drain.
3) Heat 1 tsp oil in soup pot. Add rice when hot. Stir constantly until fragrant.
4) Add 1 cup vegetable stock, 1 1/2 cups water. Add 1 strip kombu. Bring to a boil.Cover, remove from heat. Let rest for 5 minutes.
5) Return to low heat, covered. Cook for 45 minutes or until all water/stock is absorbed. Remove and discard kombu (or save for vegetable stock). Fluff. Set aside.

1)Place chopped kale and 1 cup vegetable stock in soup pot. Bring to boi, reduce heat to simmer. Cook for 5-10 minutes, depending upon desired tenderness and color. (Can be done while rice is cooking to save time.)
2) Strain stock from kale. (Save the stock!)
3) Toss with 1/4 cup red beans, 1- 2 TBSP Balsalmic vinegar, and, to taste: hot sauce, sea salt, fresh cracked black pepper. Serve over the rice.

See full set of photos: here.

Photo by Yours For Good
May be reprinted only for non-commercial purposes.
Commercial use requires permission, as per Creative Commons.

Garlic Rice: Fried Rice Recipe here.

Click for Fried Rice recipe –> Fried Rice Recipe link