Category
Lunch
150 recipes
LunchColombian Pipian Tamales, Popayán's Peanut-Potato Tamales
Colombian pipian tamales from Popayán, filled with a stew of potato, toasted peanuts and annatto-tinted hogao, wrapped in banana leaves. US and UK swaps, how to tell they're done, peanut ají and freezing, 12 tamales in 2 hours 40.
LunchOaxacan Tamales with Mole Negro in Banana Leaves
Oaxacan tamales are banana-leaf parcels of soft, thin corn masa filled with mole negro and shredded chicken, steamed 75 to 90 minutes. How to soften frozen leaves, jarred mole paste, the fold, party quantities and freezing. Makes 16.
LunchVenezuelan Carne en Vara, Salt-Only Beef for Grill or Oven
Venezuelan carne en vara is beef ribs and picanha seasoned only with coarse salt and cooked low and slow beside the fire. Here's the home version on a lidded grill or in the oven at 300°F (150°C), with doneness temps for each cut, for 8.
LunchColombian Carne Oreada, Panela-Marinated Air-Dried Beef
Colombian carne oreada is thin-sliced beef rubbed with panela, sour orange and cumin, air-dried overnight and grilled. The safe fridge-drying method, which cut to buy in the US and UK, and what to serve with it, for 4.
LunchColombian Pepitoria, Rice with Goat Blood and Offal
Colombian pepitoria from Santander, goat heart, liver and kidneys stewed with coagulated blood and folded into rice until nothing is red. What to ask a US or UK butcher for, pork blood swaps, a no-blood version and safe storage.
LunchCorbullón de Mero, Venezuelan Grouper Stew with Wine
Corbullón de mero is a Venezuelan grouper stew, seared chunks finished in tomato, red wine, olives, capers, potatoes and corn dumplings. Ready in 80 minutes for 6, with US and UK fish swaps, how to keep chunks whole and a no-wine option.
LunchChilean Charquicán, Beef, Squash and Potato Stew with Egg
Chilean charquicán is a thick stew of potato and orange squash, roughly mashed with ground beef, corn and green beans, then topped with a fried egg. Which squash to buy in the US or UK, a vegetarian version and reheating, 65 minutes for 6.
LunchChilean Humitas, Fresh Corn and Basil Tied in the Husk
Chilean humitas are grated fresh corn mixed with soft onion, basil and lard, tied in two corn husks and simmered for 40 minutes. How to fix watery supermarket sweet corn, fold and tie the husks, use dried husks and freeze a batch.
LunchLocrio de Pollo Recipe, Dominican Chicken and Rice
Dominican locrio de pollo is bone-in chicken browned in caramelized sugar, then cooked with long-grain rice and tomato paste in one heavy pot. How much water for your rice, the crispy concón, US and UK swaps and 100 minutes for 6.
LunchEcuadorian Hornado, Slow-Roasted Pork With Crackling Skin
Ecuadorian hornado for a home oven, a 6½ lb pork shoulder marinated overnight in chicha or beer with garlic, cumin and annatto. Minutes per pound, pull temperatures, crackling, agrio sauce and hominy swaps, for 6.
LunchSopa Paraguaya, Paraguayan Cheese and Onion Cornbread
Sopa paraguaya is Paraguay's savory cornbread, packed with fresh cheese and soft onion and baked at 350°F (180°C) in a 9x13 pan. Which cornmeal and cheese to buy in the US or UK, the batter check that keeps it moist, and when to pull it.
LunchVenezuelan Escabeche Fish, Fried Mackerel in Vinegar
Venezuelan escabeche fish is pan-fried mackerel steaks covered in a hot dressing of onion, bell pepper, vinegar and oil, then chilled overnight. One hour of cooking for 6, which fish to buy in the US and UK, the ratio and how long it keeps.
LunchMatambre a la Pizza Recipe, Argentinian Flank Steak Pizza
Matambre a la pizza is Argentina's beef topped like a pizza, simmered in milk until fork-tender and broiled with sauce, ham and mozzarella. How to tenderize it, the flank steak version, the pork cut and make-ahead, for 6 servings.
LunchPorotos Granados Recipe, Chilean Bean and Corn Stew
Porotos granados is Chile's summer stew of fresh cranberry beans, squash that melts into the broth, corn and basil, ready in 75 minutes. Mazamorra or pilco, canned, dried or frozen beans, and storage tips for 6.
LunchCuban Black Beans, Thick Frijoles Negros With Sofrito
Cuban black beans cooked from dried, thickened with a cup of mashed beans and a cumin and oregano sofrito, then finished with vinegar and sugar. Stovetop, Instant Pot and canned versions, plus why they taste better the next day.
LunchNicaraguan Nacatamales Recipe, Pork Tamales in Banana Leaf
Nicaraguan nacatamales are big banana-leaf tamales of sour-orange masa filled with raw marinated pork, rice, potato and mint. How the masa should feel, how to tie them, 4 hours in the pot, US and UK swaps, freezing. Makes 16.
LunchTacu Tacu Recipe, Peruvian Rice and Beans Fritter
Tacu tacu is Peru's crispy fried cake of leftover rice and beans, mixed with onion, garlic and aji amarillo and pan-fried until it forms a crust. Which beans to buy, how to flip it whole, what to serve on top and safe leftover rice.
LunchChoripan Recipe, the Argentinian Grilled Chorizo Sandwich
Argentinian choripan is fresh chorizo grilled whole to 160°F (71°C), split open and seared, then tucked into a toasted crusty roll with chimichurri. Which sausage to buy in the US and UK, stovetop and oven methods, and party amounts.
LunchArgentinian Locro Recipe, Corn, Bean and Squash Stew
Argentinian locro is a thick stew of cracked white corn, beans, squash that melts into the broth, and a mix of pork, beef and chorizo. The overnight soak, 4 hours on the stove, how to tell it's done, the red sauce and US and UK swaps.
LunchMilanesa Napolitana Recipe, Argentinian Breaded Steak
Milanesa napolitana is thin top round marinated in egg, garlic and parsley, breaded, fried at 340-355°F and topped with tomato sauce, ham and mozzarella. Ready in 95 minutes for 4, with the US and UK cuts, a chicken version and freezing.
LunchBrazilian Feijoada, Black Bean and Pork Stew for 8
Brazilian feijoada for 8, black beans slow-cooked with dried beef, ribs, smoked bacon and sausages until the broth turns thick. US and UK swaps for carne seca and linguiça, the pressure cooker method, collard greens and farofa.
LunchMoqueca Recipe, Brazilian Fish Stew with Coconut Milk
Moqueca recipe from Bahia, Brazil, with firm white fish layered with onion, tomato and peppers and gently simmered in coconut milk and red palm oil. Which fish to buy in the US and UK, a dendê substitute and sides, 55 minutes for 4.
LunchPastel de Choclo Recipe, Chilean Corn Pie with Beef
Pastel de choclo is Chile's corn pie, a spiced beef and onion filling under a basil corn topping baked at 400°F (200°C) with a sugar crust. Which frozen corn to buy, how to thicken it, make-ahead and freezing for 8.
LunchCuban Ropa Vieja, Stovetop, Instant Pot or Slow Cooker
Cuban ropa vieja made with flank steak simmered until it shreds, then stewed with strips of bell pepper, tomato, cumin and dry cooking wine. Stovetop, Instant Pot and slow cooker timings, what to buy, freezing and reheating.
LunchCuban Sandwich, Pressed Cubano With or Without a Press
A Cuban sandwich layers roast pork, ham, Swiss cheese, dill pickles and yellow mustard on Cuban bread, pressed 3 to 4 minutes a side. What bread to buy in the US or UK, pressing it in a skillet, Tampa's salami version and 30 minutes for 4.
LunchVaca Frita, Cuban Crispy Shredded Beef with Lime and Garlic
Vaca frita is Cuban crispy shredded beef, flank steak simmered until it falls apart, tossed in sour orange and garlic, then pan-fried until crisp. How to keep it from steaming, what to buy in the US or UK, sides and make-ahead, for 4.
LunchYuca con Mojo, Cuban Yuca with Garlic Mojo Sauce
Yuca con mojo is Cuban boiled cassava, cooked until it splits along the edges and drenched in hot garlic, onion and sour orange mojo. Fresh or frozen yuca, safe prep, a sour orange swap, Christmas Eve amounts. 75 minutes, 6 servings.
LunchPica Pollo Recipe, Crispy Dominican Fried Chicken
Pica pollo is Dominican fried chicken: bone-in pieces marinated in lime, garlic and oregano, simmered, then fried in seasoned flour at 350°F (175°C). Includes a no-boil method, air fryer timing and how to reheat it crisp.
LunchLlapingachos Recipe, Ecuadorian Potato Patties with Cheese
Llapingachos are Ecuadorian potato patties tinted with achiote, stuffed with melting cheese and griddled until crusty. Which potato and cheese to buy in the US and UK, a short peanut sauce, the classic plate, and how to keep them whole.
LunchGuatemalan Pepian, Chicken Stew in Toasted Seed Sauce
Guatemalan pepian recipe: chicken and chayote simmered in a sauce of charred tomatoes, tomatillos, dried chiles, pumpkin and sesame seeds. Which chiles to buy in the US and UK, how to toast without burning, 6 servings in 90 minutes.
LunchHabichuelas Guisadas, Puerto Rican Stewed Beans with Squash
Habichuelas guisadas are Puerto Rican stewed pink beans in a sauce of sofrito, annatto sazón, tomato and squash, ready in 45 minutes for 6. Canned or dried beans, pressure cooker times, the right thickness, US and UK swaps and freezing.
LunchPastelón, Puerto Rican Sweet Plantain Lasagna Recipe
Pastelón is Puerto Rican sweet plantain lasagna, with fried ripe plantain strips layered with sofrito beef picadillo, egg and cheese, baked at 350°F. Serves 8 in 90 minutes, with UK swaps, a make-ahead plan and the Dominican version.
LunchAji de Gallina, Peruvian Creamy Chicken with Aji Amarillo
Aji de gallina is Peru's creamy chicken, shredded into a sauce of aji amarillo, bread soaked in evaporated milk, pecans and Parmesan, ready in 70 minutes. How hot it is, US and UK swaps for the chile paste, making it ahead and reheating.
LunchArroz con Mariscos, Peruvian Seafood Rice in One Pot
Arroz con mariscos is Peruvian seafood rice cooked in aji panca, aji amarillo, white wine and stock, with the seafood seared apart. Frozen seafood mix, chile swaps, the right moist texture and safe storage, for 4.
LunchPeruvian Arroz con Pato, Duck with Green Cilantro Rice
Arroz con pato is Peru's duck and rice from Chiclayo, with duck legs braised in dark beer or chicha de jora and rice cooked green with cilantro. Where to buy duck legs, the chicken swap, exact liquid and storage, for 6.
LunchPeruvian Ceviche Recipe with Classic Leche de Tigre
Peruvian ceviche is raw white fish in ¾-inch cubes tossed with fresh lime, aji limo and red onion for just 2 minutes, then served in its leche de tigre. Which fish is safe raw, US and UK swaps, and sides for 4.
LunchRocoto Relleno, Peruvian Stuffed Peppers from Arequipa
Rocoto relleno is the stuffed pepper of Arequipa, Peru, deveined and boiled three times with sugar and vinegar to tame the heat. Beef, peanut and raisin filling, cheese and egg custard at 350°F (180°C). 90 minutes, 6 servings.
LunchPeruvian Seco de Res, Cilantro Beef Stew with Beans
Seco de res is Peru's beef stew braised in blended cilantro, aji amarillo paste and beer or chicha de jora, with potatoes, carrots and peas. Which cut to buy, stovetop and Instant Pot times, keeping it green and the beans, for 6.
LunchArroz con Gandules, Puerto Rican Rice and Pigeon Peas
Arroz con gandules is Puerto Rican rice and pigeon peas cooked in one pot with green sofrito, annatto sazón, ham and olives. Homemade sofrito and sazón, the crispy pegao, holiday quantities and 75 minutes for 6.
LunchPuerto Rican Carne Guisada, Beef Stew With Sofrito
Puerto Rican carne guisada is chuck beef braised in green sofrito, annatto sazón and tomato sauce with potatoes, carrots and olives until fork-tender. Stovetop or pressure cooker, how to thicken it, and 2 hours 40 minutes for 6.
LunchMofongo Recipe, How to Make It With or Without a Pilón
Mofongo is Puerto Rico's garlicky mash of green plantains fried at 350°F (175°C) and pounded hot with pork cracklings. How to make it without a pilón, a shrimp creole filling, the broth it's served with, and 50 minutes for 4.
LunchPupusas Recipe, How to Make Salvadoran Pupusas at Home
A pupusas recipe for Salvadoran stuffed corn cakes made with masa harina, filled with cheese and loroco, beans or chicharrón. The dough test that stops cracking, 12 pupusas in 70 minutes, curtido, salsa roja and freezing tips.
LunchUruguayan Chivito Sandwich Recipe, Steak, Ham and Egg
Uruguayan chivito with beef tenderloin pounded to 1/4 inch and seared in 4 minutes under ham and melted mozzarella. Bacon, fried egg, the stacking order that stops it sliding apart, US and UK cuts and the plated version, 40 minutes for 4.
LunchCuban Congri, Red Beans and Rice Cooked in One Pot
Cuban congri made with small red beans and 2¾ cups of their own cooking liquid for every 2 cups of rice, so the grains stay separate. Bacon and cumin sofrito, a meatless version, black bean moros, canned beans and a plan for 16 or 24.
LunchMoro de Guandules, Dominican Rice and Pigeon Peas
Moro de guandules is Dominican rice and pigeon peas cooked in one pot with sofrito and tomato paste, plus an optional coconut milk version. Canned, frozen or dried peas, the crispy concón, holiday quantities and 60 minutes for 6.
LunchPuerto Rican Pasteles, a Batch of 20 with Pork Filling
Puerto Rican pasteles are packets of grated green banana and yautía masa colored with annatto, filled with stewed pork and boiled for 1 hour. How to wrap and tie them, where to shop in the US and UK, and how to freeze a batch.
LunchChile Colorado Beef, Mexican Red Chile Stew Recipe
Chile colorado is chunks of beef chuck braised in a smooth sauce of toasted guajillo and ancho chiles, with no beans and no chili powder. Stovetop or Instant Pot, where to buy the chiles in the US and UK, and how to serve it.
LunchColombian Pescado Sudado, Fish Braised in Tomato Hogao
Colombian pescado sudado is bone-in fish steaks cooked under a lid in a tomato, onion and pepper sauce, on a bed of potatoes with 1 cup of water. Ready in 65 minutes for 4, with US and UK fish swaps and the 145°F doneness test.
LunchCreamy Chipotle Chicken, a Mexican Skillet in 35 Minutes
Creamy chipotle chicken made the Mexican way, with seared breast or thigh finished in a smoky cream sauce until it hits 165°F (74°C). How many chipotles for your heat level, US and UK swaps, a lighter version and reheating tips.
LunchDiscada Recipe, Northern Mexican Mixed Meat Tacos
Discada is a northern Mexican mix of bacon, chorizo, hot dogs, ham, beef and pork, browned one after another in a single pan. Made in a 12-inch skillet for 6 in 75 minutes, with a plan for 12 or 20 and UK swaps.
LunchMexican Beef Milanesa, Thin, Tender and Extra Crispy
Mexican beef milanesa is thin top round pounded to ¼ inch, coated in flour, egg and breadcrumbs, then pan-fried at 350–360°F. Ready in 55 minutes for 4, with the cut to buy, a torta version, air fryer timing and crisp reheating.
LunchMexican Breaded Fish, Crispy Pan-Fried Pescado Empanizado
Mexican breaded fish is tilapia, cod or pollock fillets coated in flour, egg and breadcrumbs, then shallow-fried at 350°F (175°C). Ready in 45 minutes for 4, with US and UK fish swaps, oven and air fryer options and reheating.
LunchMexican mole verde with chicken, pumpkin seeds and herbs
Mexican mole verde with chicken is bone-in chicken in a thick green sauce of pepitas, tomatillos, serrano chiles and fresh herbs. Ready in 75 minutes for 6, with how to keep it bright green, US and UK shopping swaps and storage tips.
LunchMexican Potato Patties, Tortitas de Papa with Cheese
Mexican potato patties, or tortitas de papa, are cheesy mashed potato cakes with a molten Oaxaca center and a thin golden crust. Skin-on russets, cool mash and 350°F oil keep them whole. Makes 12, plus tomato broth and air fryer versions.
LunchChicharrón en Salsa Verde, Pork Rinds in Tomatillo Salsa
Chicharrón en salsa verde is a Mexican stew of fried pork rinds simmered in tomatillo and serrano salsa, 5 minutes for chewy or 10 for soft. Serves 4 in 40 minutes, with which pork rinds to buy in the US and UK, taco filling and reheating.
LunchColombian Breaded Chicken (Pollo Apanado), Crispy Cutlets
Colombian breaded chicken, or pollo apanado, is a cumin and garlic chicken cutlet pounded to 1/4 inch and fried at 350°F to 165°F inside. Serves 4 in 80 minutes, with oven, air fryer, freezer and party-size options.
LunchLiver and Onions, Latin Style (Hígado Encebollado)
Liver and onions the Colombian way, hígado encebollado, with quarter-inch beef liver seared 2 minutes a side over onions and tomato so it stays tender. Membrane, milk soak, safe temperature and cost. 40 minutes, serves 4.
LunchLatin Roast Chicken, Whole Bird with a Mojo-Style Marinade
Latin roast chicken is a 4 lb (1.8 kg) bird rubbed under the skin with garlic, cumin and sour orange, then roasted at 400°F (200°C) to 165°F. Serves 4 with potatoes in the same pan, plus minutes per pound, carving and a plan for 20.
LunchMexican Mixiotes, Chicken Steamed in Chile Adobo Parcels
Mixiotes are Mexican parcels of chicken in guajillo and ancho adobo, tied in paper and steamed 90 minutes until the meat falls off the bone. Makes 6, with parchment and foil swaps, a pressure cooker version and party math.
LunchRajas con Queso Tamales, Cheese and Poblano Pepper Tamales
Rajas con queso tamales with charred poblano strips, tomato and melting Oaxaca cheese in masa whipped until it floats. 24 tamales in about 3 hours. Easy vegetarian swap, Monterey Jack option, steaming without a tamalera and freezing.
LunchEnmoladas, Chicken Enchiladas with Mole Sauce
Enmoladas are corn tortillas dipped in mole, rolled around shredded chicken and topped with crema, queso fresco and sesame. One 8.25 oz jar of paste plus 3½ cups of stock sauces 12. Serves 4 in 55 minutes, with leftover-mole tips.
LunchOaxacan Mole Negro from Scratch, Black Mole in Two Days
Oaxacan mole negro from scratch with chilhuacle, mulato and pasilla chiles toasted 8 to 12 minutes per batch and chile seeds charred black. Avocado leaves, plantain and chocolate, 240 minutes for 8 over two days, and the paste freezes.
LunchChilorio Recipe, Sinaloa Shredded Pork in Chile Sauce
Chilorio is Sinaloa pork in chile, shoulder simmered until the water is gone, browned in its own fat, shredded and fried in ancho, guajillo and vinegar. 125 minutes (65 hands-on) for 6 servings, with freezing, swaps and costs.
LunchVenezuelan Chicken Curry (Talkari), Mild Stovetop Recipe
Venezuelan chicken curry, or talkari, is bone-in chicken braised 40 minutes in an ají dulce and tomato sofrito with potatoes and just 1 tbsp of curry. Serves 6 in 95 minutes, with swaps for ají dulce, safe temps and US cost.
LunchCarne Sudada, Colombian Beef Stew with Potatoes and Yuca
Carne sudada is the Colombian beef stew where brisket simmers covered in a tomato and onion base, then finishes with potatoes and yuca. Ready in 165 minutes for 6, with which cut to buy in the US or UK, Instant Pot times, scaling and cost.
LunchColombian Rice with Sausage, One-Pot Arroz con Salchicha
Colombian rice with sausage is yellow annatto rice cooked in a tomato sofrito, with browned hot dogs steamed on top for the last 12 minutes. 1 to 2 rice-to-water ratio, 52 minutes for 6, plus a 15-minute leftover-rice version.
LunchColombian Stuffed Beef Roast (Muchacho Relleno) Recipe
Muchacho relleno is a Colombian stuffed beef roast, an eye of round tunneled and filled with bacon, carrots, peas and eggs, then braised 150 minutes. Serves 10 in 4 hr 10 min, with tying, safe °F/°C temps, pressure cooker and cost.
LunchTacos Dorados, Crispy Potato Tacos Folded or Rolled
Tacos dorados, or crispy folded potato tacos, are corn tortillas filled with cold mashed potato and fried at 350°F (175°C) until hard. Makes 16 in 80 minutes, with rolled, baked and air fryer versions, US and UK swaps and a freezer plan.
LunchEntomatadas Recipe, Corn Tortillas in Fresh Tomato Sauce
Entomatadas are corn tortillas flash-fried, dipped in a simple cooked tomato sauce and folded over queso fresco with crema and onion. Ready in 35 minutes for 4. Fresh vs canned tomatoes, fillings, US and UK swaps and cost.
LunchMexican Adobo Chicken, Oven-Baked Pollo Adobado
Mexican adobo chicken is bone-in thighs and drumsticks marinated in a guajillo and ancho chile paste, then roasted at 400°F (200°C) to 165°F. Serves 4 with 40 minutes of work, plus skillet, grill, chile swaps and US cost.
LunchCarne con Papas, Mexican Beef and Potato Stew Recipe
Carne con papas is Mexican beef and potato stew: chuck browned in batches, then simmered 75 minutes in a tomato and serrano sauce. Potatoes go in for the last 20 so they hold. Serves 6 in 2 hr 20 min, with Instant Pot times and cost.
LunchVenezuelan Cazón Guisado, Shredded Shark Stew for Empanadas
Venezuelan cazón guisado is small shark soaked in lime, poached 10 minutes and cooked dry with sweet peppers and annatto for empanadas. Ready in 80 minutes for 8 servings, with US and UK fish swaps, costs and mercury advice.
LunchVenezuelan Goat in Coconut Milk (Chivo en Coco) Recipe
Venezuelan goat in coconut milk, or chivo en coco, is bone-in goat simmered 100 minutes in water before the coconut milk goes in on low. Serves 8 in 3 hours 20 minutes, with how to tame the goaty smell, Instant Pot times and lamb.
LunchPalo a Pique Recipe, Venezuelan Rice and Red Beans with Beef
Palo a pique is Venezuelan rice cooked in the liquid of red kidney beans with beef, pork belly and an annatto sofrito, all in one pot. Serves 6 in 2 hours 20 minutes, with the rice-to-liquid ratio, the bean boil and scaling to 20.
LunchColombian Bean Casserole, Cazuela de Frijoles Paisa Style
Colombian bean casserole is thick red beans in a hot clay dish under crisp pork belly, chorizo, ripe plantain, avocado, rice and hogao, 85 minutes for 6. How to thicken the beans, layer it so the pork stays crisp and heat clay safely.
LunchChuleta Valluna, Colombian Breaded Pork Cutlet Recipe
Chuleta valluna is a Colombian pork cutlet pounded to 5 mm (3/16 inch), marinated in lime and cumin, breaded and fried at 350°F (175°C). Cut, pounding, crust that sticks, safe pork temps, air fryer, US cost. 80 minutes for 4.
LunchColombian Fish in Coconut Sauce, Pacific Coast Recipe
Colombian fish in coconut sauce is firm white fish poached in coconut milk and hogao until it reaches 145°F (63°C). Serves 4 in 55 minutes, with canned or fresh coconut milk, US and UK fish swaps and how to stop the sauce splitting.
LunchColombian Fried Mojarra, Crispy Whole Fried Fish
Colombian fried mojarra is a whole tilapia, scored and rubbed with garlic, lime and salt, fried at 355°F (180°C) for 6 minutes a side to 145°F. Serves 4 in 90 minutes, with times by weight, US and UK fish swaps and an air fryer option.
LunchColombian Fried Rice (Arroz Chino), Takeout-Style at Home
Colombian fried rice is dark, soy-and-Worcestershire arroz chino loaded with pork, chicken, shrimp and hot dogs, served with fries. 55 minutes for 6 plates with day-old rice, a 12-inch skillet plan, US and UK swaps and costs.
LunchMexican Green Rice (Arroz Verde), Bright Green and Fluffy
Mexican green rice made with raw poblano, cilantro and spinach blended into the cooking liquid, so it stays grass green and the grains stay separate. Serves 4 in 45 minutes, with rice cooker steps, amounts for 12 and safe storage.
LunchMexican Huaraches Recipe, Bean-Stuffed Masa With Steak
Mexican huaraches are 8-inch ovals of masa with refried beans sealed inside, griddled dry and then crisped in a little oil. Topped with steak, salsa, queso fresco and crema, 8 in 65 minutes, plus a make-ahead plan and US/UK swaps.
LunchPescado Zarandeado Recipe, Grilled Butterflied Red Snapper
Pescado zarandeado is a whole red snapper split flat, coated in guajillo chile and mayo, and grilled in a hinged basket to 145°F (63°C). Serves 4 in 90 minutes, with charcoal, gas and oven times, US and UK fish swaps and cost.
LunchPork in Salsa Verde, Mexican Pork Chile Verde with Potatoes
Pork in salsa verde is pork shoulder browned, then simmered 75 minutes and finished in charred tomatillo and serrano sauce, for 6 in 2 hours. Which cut to buy, pressure cooker and slow cooker times, purslane, UK swaps and freezing.
LunchQuesabirria Tacos, Crispy Cheesy Birria Tacos with Consommé
Quesabirria tacos are corn tortillas swiped through the red fat of a birria pot, filled with Oaxaca cheese and beef, crisped 2 to 3 minutes a side. 12 tacos in 30 minutes, cheese swaps, a plan for 20 and US cost.
LunchVenezuelan Pisillo, Dry-Fried Shredded Beef from the Plains
Venezuelan pisillo is flank steak simmered 2 hours, shredded into very fine threads and dried 35 minutes in a skillet with ají dulce and annatto. Serves 6 in 3 hours 25 minutes, with salted-beef soaking times, US and UK cuts and freezing.
LunchVenezuelan Plantain Cake, Torta de Plátano with Cheese
Venezuelan plantain cake layers fried black-ripe plantains, salty white cheese and a cane sugar syrup, set with 4 eggs at 350°F (180°C). Serves 12 in 2 hours in an 8x12-inch pan, with US and UK cheese swaps, make-ahead and freezing.
LunchVenezuelan Polvorosa de Pollo, a Crumbly Chicken Pie
Venezuelan polvorosa de pollo is a Caracas chicken pie with a sweet, water-free crust that crumbles like shortbread when you cut it. Serves 12 in 250 minutes, with a two-day plan, US and UK swaps, freezing and costs.
LunchAlbondigas in Chipotle Sauce, Mexican Meatballs Recipe
Albondigas in chipotle sauce are beef and pork meatballs bound with raw rice, poached in smoky tomato sauce to 160°F (71°C) in 60 minutes for 6. How much chipotle for kids, rice vs breadcrumbs, how to keep them whole and freezing.
LunchBeef Barbacoa Recipe with Beef Cheeks and Consommé
Beef barbacoa made with beef cheeks and shank in a guajillo, ancho and chipotle adobo, steamed over its own consommé to 200°F (93°C). Ready in 330 minutes (75 hands-on) for 8, or 165 in an Instant Pot, with amounts for 20 and freezing.
LunchBirria Recipe with Beef, Consommé and Quesabirria Tacos
Beef birria braised in a guajillo, ancho and morita adobo with shank and short ribs, ready in 260 minutes (65 hands-on) for 8. Consommé, the red fat for crisp birria tacos, Instant Pot and slow cooker times, US and UK swaps.
LunchBistec a la Mexicana, Mexican Steak with Tomatoes Recipe
Bistec a la mexicana is Mexican steak with tomatoes, onion and serrano, ready in 30 minutes for 4, with the beef seared in batches so it stays tender. The best US and UK cuts, safe temperature, cost and taco tips.
LunchCamarones a la Diabla, Mexican Deviled Shrimp in Chile Sauce
Camarones a la diabla are shrimp cooked in a guajillo, árbol and chipotle sauce, ready in 40 minutes for 4 with rice. How to set the heat, use frozen shrimp, hit 145°F (63°C) without rubbery shrimp, and what it costs.
LunchCarnitas Tacos at Home, Crispy Pork With Less Lard
Carnitas tacos made with pork shoulder simmered in water and orange juice until it fries in its own fat, with just 50 g (¼ cup) of lard. Ready in 145 minutes (50 hands-on) for 18 tacos, plus oven and Instant Pot methods and a party plan.
LunchChicken Flautas, Crispy Rolled Tacos That Stay Shut
Chicken flautas are corn tortillas rolled tight around shredded chicken and fried at 350°F (175°C) for 3 to 4 minutes per batch. Makes 16 in 65 minutes, with US and UK swaps, baked and air fryer versions, a freezer plan and party amounts.
LunchChicken in Salsa Verde, Mexican Tomatillo Chicken Stew
Chicken in salsa verde is bone-in chicken and potatoes simmered in tomatillo and serrano sauce, ready in 65 minutes (40 hands-on) for 6. How to keep it from tasting sour, slow cooker and Instant Pot times, UK swaps, scaling and freezing.
LunchChicken Tinga, Smoky Chipotle Shredded Chicken for Tostadas
Chicken tinga is shredded chicken thighs in a tomato, sliced onion and chipotle sauce from Puebla, ready in 60 minutes for 18 tostadas. Thighs or breast, heat level, UK chipotle swaps, crowd amounts and freezing.
LunchChiles en Nogada, Puebla's Stuffed Poblanos in Walnut Sauce
Chiles en nogada are Puebla's poblanos stuffed with a meat and fruit picadillo under a white walnut sauce and pomegranate, 6 servings in 120 minutes. How to peel walnuts so the sauce isn't bitter, dried-walnut swaps, a two-day plan, costs.
LunchChiles Rellenos, Egg-Battered Poblanos in Tomato Broth
Chiles rellenos are roasted poblanos stuffed with melting cheese, dipped in whipped egg batter and fried at 350°F (175°C) until puffed. Ready in 90 minutes for 4, with tomato broth, an oven or air fryer version and Anaheim swaps.
LunchCochinita Pibil Recipe, Yucatán Achiote Pulled Pork
This cochinita pibil recipe marinates pork shoulder 12 hours in achiote and sour orange, then bakes it in banana leaves at 325°F (160°C) until it shreds. Serves 8 with 75 minutes of work, a 20-person plan, Instant Pot timing and swaps.
LunchCarne en Bistec, Colombian Steak with Onions and Tomatoes
Carne en bistec is Colombian steak with onions and tomatoes, thin top round pounded to 1/4 inch and braised 25 minutes covered. 90 minutes for 6, the best US and UK cut, how to make it tender, bistec a caballo, cost and storage.
LunchColombian Chicharrón, Crispy Pork Belly with Puffed Skin
Colombian chicharrón is skin-on pork belly simmered in salted water, then fried in its own rendered fat until the skin puffs, no pot of oil needed. Ready in 85 minutes for 6, with oven and air fryer options, US and UK cuts and costs.
LunchColombian Red Beans, Frisoles Antioqueños with Plantain
Colombian red beans are cranberry-style beans simmered with pork belly and thickened with green plantain, 105 minutes in a pressure cooker for 8. Which beans to buy in the US or UK, Instant Pot and stovetop timings, cost and freezing.
LunchColombian Shrimp Rice, Arroz con Camarones with Shell Stock
Colombian shrimp rice is a one-pot coastal rice cooked in stock made from the shrimp heads and shells, with a bell pepper sofrito. Ready in 85 minutes for 6, with US and UK swaps, the 145°F shrimp cue, a coconut version and costs.
LunchColombian Sobrebarriga, Braised Flank Steak Two Ways
Colombian sobrebarriga is flank steak simmered 150 minutes until fork-tender, then stewed in Creole tomato sauce or baked under breadcrumbs. 190 minutes for 6 servings, with US and UK cut swaps, Instant Pot times, make-ahead plan and cost.
LunchSudado de Pollo, Colombian Chicken Stew in Its Own Juices
Sudado de pollo is the Colombian chicken stew where raw bone-in legs cook covered in their own juices with tomato, potatoes and yuca. Ready in 75 minutes for 6, with how much water to use, sudado vs stewed chicken, Instant Pot and costs.
LunchEnchiladas Suizas, Creamy Baked Swiss Chicken Enchiladas
Enchiladas suizas are Mexico's creamy green chicken enchiladas, baked under Monterey Jack or Chihuahua cheese at 400°F (200°C) for 10 to 12 minutes. 1 cup crema per 1½ lb tomatillos, 4 servings in 65 minutes, scaled to 12.
LunchFish Veracruz Style, Red Snapper with Olives and Capers
Fish Veracruz style is red snapper or any firm white fish poached in a tomato sauce with olives, capers and pickled chiles, ready in 50 minutes for 6. Cook times by thickness, oven or skillet, 145°F (63°C) doneness and a party version.
LunchCharro Beans, Mexican Frijoles Charros From Scratch
Charro beans are Mexican pinto beans simmered in their own broth with bacon, chorizo, franks, tomato and serrano, for 8 bowls or 12 sides. Soak or Instant Pot, canned beans, charro vs borracho, batches for 30 and storage.
LunchGreen Chicken Enchiladas with Tomatillo Salsa Verde
Green chicken enchiladas the Mexican way, with a fried tomatillo and serrano salsa and corn tortillas dipped in hot oil for 10 to 15 seconds a side. 12 enchiladas for 4 in 55 minutes, a baked version for 12, and UK swaps.
LunchCarne Asada Recipe with Skirt Steak and a Citrus Marinade
Carne asada recipe with skirt steak marinated 2 to 8 hours in orange, lime, garlic, chile and cilantro, then grilled hot to 142°F (61°C). Takes 160 minutes (40 hands-on) for 6, with flank swaps, how much to buy for 15 and how to slice it.
LunchMexican Picadillo, Juicy Ground Beef and Potato Recipe
Mexican picadillo with ground beef, potato, carrot, tomato and peas, juicy rather than greasy, cooked to 160°F (71°C) in 50 minutes for 6. Which beef to buy, potato dice, a 30-minute version, how many tacos it fills and how to freeze it.
LunchMexican Rice From Fresh Tomatoes, Fluffy and Never Mushy
Mexican rice the way it is made in Mexico, with fresh tomato blended into the cooking liquid and the grains toasted pale gold first. Serves 4 in 50 minutes, with a rice cooker method, amounts for 12, US and UK swaps and safe storage.
LunchRefried Beans, Mexican Recipe From Scratch or From a Can
Refried beans are Mexican beans cooked once and fried once in lard with their own broth, ready in 2 hours plus an overnight soak for 8 servings. Pinto or black, how loose to make them, better canned beans, vegan swaps and freezing.
LunchPapas Chorreadas, Colombian Potatoes in Cheese Sauce
Papas chorreadas are Colombian boiled potatoes under a tomato, scallion, cream and melted cheese sauce, ready in 40 minutes for 6 sides. Which cheeses melt, how to keep the sauce from splitting, US and UK potato swaps and reheating.
LunchRajas con Crema, Roasted Poblano Strips in Cream
Rajas con crema are roasted poblano strips simmered with onion, corn and Mexican crema, ready in 45 minutes for 4 servings. How hot poblanos are, three ways to char them, which cream won't curdle, swaps, costs and freezing.
LunchRed Enchiladas with Homemade Guajillo and Ancho Sauce
Red enchiladas with a homemade sauce of 6 guajillo and 2 ancho chiles, and corn tortillas dipped in oil, then sauce, so they don't tear. 12 for 4 in 60 minutes, canned vs homemade, baked for a crowd and US costs.
LunchTortas ahogadas recipe, Guadalajara's drowned pork sandwich
Tortas ahogadas are Guadalajara's carnitas sandwiches drowned in a mild tomato sauce and a fiery chile de arbol sauce, 60 minutes for 6. Which bread to use instead of birote, how spicy to go, party quantities and US cost.
LunchVenezuelan Asado Negro, Eye of Round in Papelón Caramel
Venezuelan asado negro is eye of round blackened in papelón caramel and braised 165 minutes until the sauce turns nearly black. Serves 8 or 16 in 4 hours 20 minutes plus an overnight marinade, with US and UK cuts and Instant Pot times.
LunchBollitos Pelones, Venezuelan Corn Dumplings in Tomato Sauce
Bollitos pelones are Venezuelan corn dumplings, balls of precooked corn dough stuffed with dry-cooked ground beef and simmered in tomato sauce. A 1:1 dough that holds, 24 dumplings in 105 minutes for 6, masa harina swaps and freezing.
LunchVenezuelan Pastel de Chucho, Plantain and Fish Casserole
Venezuelan pastel de chucho layers fried ripe plantain, a dry stew of ray or white fish, and salty cheese, baked 35 minutes at 350°F (180°C). Serves 10 in 120 minutes, with US and UK fish swaps, a make-ahead plan and costs.
LunchVenezuelan Pasticho, the Lasagna with Béchamel, Ham and Cheese
Venezuelan pasticho is lasagna layered with meat sauce, a generous béchamel, ham and mild melting cheese, 10 servings in 160 minutes. No-boil noodle method, clean slicing, make-ahead, freezing, US and UK swaps.
LunchGreen Chicken Tamales (Tamales Verdes) for a Tamalada
Green chicken tamales with tomatillo salsa and masa whipped with lard until a pinch floats in ice water, 24 tamales in 3 hours, 90 minutes hands-on. Masa harina swap, steaming without a tamalera, a party plan for 40 and freezing.
LunchMole Poblano from Scratch, with Turkey or Chicken
Mole poblano from scratch with ancho, mulato, pasilla and chipotle chiles toasted 15 seconds a side so they never turn bitter, 160 minutes for 8. Two-day holiday plan, turkey or chicken, jarred paste vs homemade, allergens and freezing.
LunchVenezuelan Hallacas, the Christmas Tamal Wrapped in Leaves
Venezuelan hallacas the family way: beef, pork and chicken marinated a full day, corn dough colored with annatto lard. Olives, capers and raisins, tied in plantain leaf and boiled, with US substitutions and a two-day plan.
LunchPabellón Criollo, Venezuela's National Plate in Four Parts
Pabellón criollo is shredded beef, black beans, white rice and fried sweet plantain, cooked separately and plated without touching. How long flank steak needs to shred, where the 808 calories sit and a three-pot timing plan.
LunchBandeja Paisa, the Colombian Platter and How to Build It
Bandeja paisa, the twelve-part Colombian platter of beans, rice, chicharrón, ground beef, chorizo, morcilla, egg, plantain, arepa and avocado. Ready in 140 minutes for 4. Calories per part, US swaps and the cooking order.
LunchColombian Chicken Rice, Authentic Arroz con Pollo
Colombian arroz con pollo with shredded chicken and rice cooked in the chicken's own poaching stock. Ready in 75 minutes for 6 servings. Cups and grams, supermarket swaps, what it costs at US prices and how to store it safely.
LunchColombian Coconut Rice, Golden Arroz con Coco with Titoté
Colombian coconut rice is golden, not white, because a can of coconut milk is cooked down for 40 minutes into titoté, browned oil that coats every grain. Which can works and which never will, a 75-minute timeline and US swaps.
LunchColombian Lechona, Roast Pork With Crackling Skin
Lechona tolimense is pork skin stuffed with marinated pork and yellow split peas, roasted 3 hours at 320 °F and 40 minutes at 390 °F so the skin puffs. The two temperatures, what to order from a butcher and how to carve it.
LunchColombian Shredded Beef, the Cut That Falls Into Strands
Colombian shredded beef simmered from a whole flank steak for two hours, or 45 minutes under pressure, then stewed in a tomato and onion hogao. Which cuts shred and which only chunk, how much a pound yields, and how to freeze it.
LunchColombian Tamal Tolimense, With Rice in the Dough
Tamal tolimense: cracked corn soaked three days, rice and split peas in the dough, chicken, pork ribs and belly. Boiled two and a half hours in banana leaf, why the soak cannot be rushed and what to buy in the US.
LunchColombian White Rice, Toasted and Fluffy
Colombian white rice starts by toasting the grains in oil with a whole scallion, then a 1:2 ratio and a lid that goes on at one exact moment. The three points that decide whether it comes out fluffy or gluey, in 30 minutes.
LunchColombian Stewed Hen, the Slow Version of Stewed Chicken
Colombian stewed hen braises a whole jointed stewing hen in a tomato and cumin sofrito for 75 covered minutes after a 12-minute sear. Why a bird of 18 months needs an hour more than a broiler, and where to buy one.
LunchArroz de Lisa, Colombian Coastal Mullet Rice
Arroz de lisa cooks the fish apart for eight minutes and uses its strained stock as the rice's cooking liquid, with coconut milk alongside. The fish returns for the last four minutes, and salt cod is the easiest substitute.
LunchChorizo Santarrosano, Colombian Fresh Chorizo
Colombian chorizo santarrosano is simmered to 160°F first and seared for eight minutes after, which is the method that never bursts. Four ways to cook it compared, and how it differs from Spanish and Mexican chorizo.
LunchColombian Fried Calamari, Crisp in 90 Seconds
Chicharrón de calamar, the Colombian coast's fried calamari: a flour and cornstarch coating with cold beer, fried at 365 °F for 90 seconds. Why squid turns rubbery, which squid to buy in the US and how to keep it crisp.
LunchViudo de Pescado, Colombian River Fish Stew
Viudo de pescado is the Magdalena river's one-pot fish dish: whole fish steamed over plantain, cassava, potato and corn in a covered pot. Which fish to buy in a US or UK market, and the 145°F that tells you it is done.
LunchColombian Arroz Atollado, Soupy Rice With Pork
Arroz atollado from Colombia's Valle del Cauca: unwashed medium-grain rice cooked in pork and chicken broth until it pools on the plate. The exact broth ratio, US ingredient swaps and why it must be served immediately.
LunchFritanga, the Colombian Fried Meat Platter
Fritanga is Colombia's shared platter of fried pork ribs, chorizo, blood sausage, baby potatoes and cassava, fried in batches at 340°F in a fixed order. Why the ribs go first and the blood sausage last, and what to buy for each.
LunchColombian Valluno Tamales, Masa Cooked First
Tamal valluno from the Valle del Cauca, where the masa is cooked into a porridge before it ever meets the leaf. Then boiled 2 hours with chicken, pork, potato and peas, with US swaps and why these are not Mexican tamales.
LunchChuzos de Res, Colombian Beef Skewers
Colombian beef skewers use sirloin cap in 1½-inch cubes, a beer and garlic marinade and eight minutes over medium coals to 145°F. How far a marinade really travels, and which cut survives a grill. Four servings.
LunchColombian Lentils with Chorizo
Colombian lentils with fresh chorizo, potato and carrot, cooked from dry with no soaking and with the tomato held back until minute 55. Why acid toughens lentils and salt does not, and which lentil to buy. Six bowls in 70 minutes.
LunchColombian Seafood Stew With Coconut Milk
Cazuela de mariscos from Cartagena: shrimp-shell stock, sofrito, coconut milk and cream, with the shellfish added in order over the last 4 minutes. Doneness cues, US shopping swaps and why the sauce must never boil.
LunchColombian Posta Negra, Beef Braised in Burnt Sugar
Posta negra from Cartagena: eye of round marinated overnight, seared, and braised 150 minutes in a dark panela caramel. The caramel temperature, which US cut to buy and why it is sliced only after resting.
LunchLomo al Trapo, Salt-Crusted Beef on the Coals
Colombian lomo al trapo: beef tenderloin rolled in a cotton cloth packed with coarse salt and cooked straight on the embers, about 7 minutes a side, checked by thermometer. Why it is not salty, the safe temperature and what ruins it.
LunchColombian Stewed Chicken With Hogao and Potatoes
Pollo guisado: bone-in chicken thighs browned, then braised in a Colombian hogao of tomato, onion and annatto with potatoes. Why thighs beat breast, the browning that makes the sauce and safe temperatures.
LunchVenezuelan Black Beans With a Touch of Panela
Caraotas negras, the Venezuelan black beans cooked with a sweet pepper sofrito and finished with a little panela. What really toughens beans, how much time soaking saves and how to thicken them without any flour.
LunchTernera a la Llanera, Colombian Stake-Roasted Beef
Colombia's llanero barbecue: a young calf butchered into four named cuts, driven onto stakes beside a wood fire and roasted 4 hours with nothing but salt. The fire, the four cuts and a home version at 310 °F.
LunchColombian Beef Tongue in Creole Sauce
Lengua en salsa: beef tongue simmered 90 minutes, peeled while hot, sliced across the grain and finished in a tomato, wine and caper sauce. The peeling window, where to buy it and why it eats so rich.
LunchMorcilla, Colombian Blood Sausage With Rice and Herbs
Colombian morcilla: pork blood with par-cooked rice, peas and fresh mint, poached at 176-185 °F so the casings never burst. Sourcing blood and casings, why the rice goes in half-cooked and how it differs from black pudding.