Category
Snacks
57 recipes
SnacksColombian Achiras, Crisp Cheese Sticks from Huila
Colombian achiras are gluten-free cheese sticks made from achira starch and twice its weight in fresh curd cheese, baked hot then dried low. What to use if you can't find achira starch, and how to keep them crisp. Makes about 160.
SnacksBaked Sweet Plantains with Cheese and Guava Paste
Baked sweet plantains with cheese, the way they're made in Colombia and Venezuela, roasted whole at 400°F (200°C) then split and stuffed. How black the peel should be, which cheese to buy, guava paste swaps and air fryer timing, 4 servings.
SnacksVenezuelan Tequeyoyos, Cheese and Sweet Plantain Tequeños
Venezuelan tequeyoyos are tequeños with a stick of fried sweet plantain next to the cheese, wrapped in thin dough and fried at 350°F (175°C). Makes 32 in 130 minutes, with plantain ripeness, US and UK cheese, freezing and air fryer times.
SnacksParaguayan Chipa, Cheesy Tapioca Rings with Anise
Paraguayan chipa is a gluten-free ring of tapioca starch, cheese, lard and aniseed, baked at 425°F (220°C) for 15 to 20 minutes. Which cheese to buy in the US or UK, why chipa goes hard, and how to freeze the raw rings. Makes 23.
SnacksColombian Butifarra Recipe, Soledad-Style Sausage Balls
Colombian butifarras from Soledad are small, peppery beef, pork and fat sausages tied into balls and poached below a boil to 160°F (71°C). Where to buy hog casings in the US and UK, how to tie them, and about 26 per kilo of meat.
SnacksMarranitas Recipe, Colombian Plantain Balls with Pork
Marranitas are crisp Colombian green plantain balls with crunchy fried pork belly sealed in the middle, a Cali snack fried twice. Oil temperatures, how to close them so they don't burst, US and UK pork swaps and freezing, 12 in 60 minutes.
SnacksArgentinian Empanadas, a Baked Beef Empanadas Recipe
Argentinian beef empanadas with a lard pastry, a cumin and onion filling chilled before shaping, egg and olive in each, and the braided repulgue edge. Bake at 400°F or fry. Store-bought discs, freezing and how many to make.
SnacksChimichurri Sauce Recipe, Authentic Argentinian Style
Authentic Argentinian chimichurri with hand-chopped parsley, garlic, dried oregano, chili flakes, red wine vinegar and oil, made in 20 minutes. Knife or food processor, how long it keeps, red chimichurri and marinating times.
SnacksProvoleta Recipe, Argentinian Grilled Provolone That Holds
Provoleta, Argentina's grilled provolone, cut ¾ to 1 inch thick, air-dried overnight and seared 2 to 3 minutes a side until the crust lets go. Which US and UK cheese works, grill, cast-iron skillet or oven, 15 minutes for 4.
SnacksBrazilian Cheese Bread (Pão de Queijo), the Scalded Way
Brazilian cheese bread made the Minas Gerais way, with sour and sweet tapioca starch scalded in boiling milk and oil, then baked at 400°F (200°C). Which starch to buy in the US or UK, the best cheese swaps, and baking from frozen.
SnacksBrazilian Coxinha Recipe, Crispy Chicken Croquettes
Brazilian coxinha made the classic way, with a dough cooked in the chicken's own broth around creamy shredded chicken, breaded and fried at 350°F. Cream cheese swaps for Catupiry, freezing raw and the air fryer.
SnacksChilean Empanadas de Pino, Big Baked Beef Empanadas
Chilean empanadas de pino are large baked hand pies of beef, onion and cumin with egg, black olive and raisins, folded into a rectangle. Lard dough with warm brine, a make-ahead plan, oven temperature, freezing and US and UK swaps.
SnacksChilean Sopaipillas, Fried Pumpkin Flatbread with Pebre
Chilean sopaipillas are flat rounds of pumpkin dough, 15 oz (425 g) of pumpkin to 1 lb 2 oz (500 g) of flour, fried at 350°F (180°C). Not the puffy New Mexico kind: makes 24 for pebre, mustard or a spiced cane-sugar syrup.
SnacksCuban Ham Croquettes, Miami Croquetas de Jamón at Home
Cuban ham croquettes the way Miami's coffee windows sell them, slim logs of ground ham in a thick béchamel with a cracker meal crust. How firm the filling should be, why it chills, frying at 350°F without bursting and freezing raw.
SnacksYaniqueques Recipe, Crispy Dominican Johnny Cakes
Yaniqueques are Dominican johnny cakes, a plain flour dough rolled paper-thin and fried at 350°F (175°C) until they shatter. Makes 16 rounds of 4¾ in (12 cm) in 80 minutes, salted or sugared, plus how to keep them crisp.
SnacksPuerto Rican Alcapurrias Recipe, Beef-Stuffed Fritters
Puerto Rican alcapurrias are fritters of grated green banana and yautía (malanga) dough, tinted with annatto oil and fried at 350°F. How to fix wet dough, shape them on a banana leaf, freeze them raw and what to buy in the US and UK.
SnacksBacalaitos Recipe, Crispy Puerto Rican Codfish Fritters
Bacalaitos are thin, crispy Puerto Rican salt cod fritters made from a runny flour batter with garlic and culantro, fried at 350 to 360°F. How to desalt the cod, why the batter is so thin, and how to fry them flat. Makes 12.
SnacksMexican Tuna Tostadas, Canned Tuna Ceviche Style
Mexican tuna tostadas made with three cans of well-drained tuna, tomato, onion, serrano, cucumber and lime, piled on crisp corn tostadas. Which tuna to buy, a creamy mayo version, baking your own shells and how long the mix keeps.
SnacksPapas Criollas, Colombian Yellow Potatoes Fried or Roasted
Papas criollas are small Colombian yellow potatoes fried whole in their skins at 340°F (170°C) until wrinkled outside and creamy inside. Also roasted, air fried or boiled, with timings, doneness cues, frozen bags and US or UK swaps.
SnacksColombian Picada, the Shared Platter and How to Time It
Colombian picada is a shared platter of crackling pork belly, chorizo, blood sausage, fried potatoes, cassava and sweet plantain. A day-ahead plan, the cooking order that gets it all hot at once, US and UK swaps, and amounts for 4 to 20.
SnacksFrijoles Puercos, Mexican Bean Dip with Chorizo and Cheese
Frijoles puercos are northern Mexican refried beans fried in lard with bacon and Mexican chorizo, finished with melted cheese. Which beans to use, canned or not, the right texture, 40 minutes for 8 and party amounts.
SnacksAvocado Salsa, Taqueria-Style with Tomatillo, Raw or Cooked
Taqueria avocado salsa with 250 g (9 oz) raw tomatillos, 2 Hass avocados and 2 serranos, blended in 15 minutes for 12 servings. How much water for each texture, how to keep it green, whether it freezes and how much to make for 20.
SnacksFried Yuca, How to Make Crispy Yuca Fries from Scratch
Fried yuca, or yuca fries, is cassava boiled in salted water until it splits, then fried at 350-355°F (175-180°C) until crisp. Fresh vs frozen, peeling, safety, air fryer, oven, freezing and US cost. 90 minutes, 6 servings.
SnacksSalsa Rosada, Latin Pink Sauce with the 2-to-1 Ratio
Salsa rosada is Latin pink sauce, a mayo ketchup sauce made 2 parts mayonnaise to 1 part ketchup with a little lime, ready in 5 minutes for 12 servings. How it differs from Marie Rose and fry sauce, storage and party batches.
SnacksHomemade Corn Tortillas with Masa Harina, Soft, No Cracks
Homemade corn tortillas from 2½ cups (300 g) of masa harina and 1⅔ cups (400 ml) of hot water, pressed to 5 inches and cooked with three flips. Makes 24 in 60 minutes, with the crack test for the dough and how to press them with no press.
SnacksChile de Árbol Salsa with Roasted Tomatillos, Mild to Hot
Chile de árbol salsa with 15 toasted dried chiles and 14 oz (400 g) of charred tomatillos, ground in a molcajete or blender. Makes about 13 oz (380 g) in 35 minutes, with heat by chile count, the oil version and how long it keeps.
SnacksColombian Chicken Pastry, Pastel de Pollo in Puff Pastry
Colombian chicken pastries are puff pastry squares filled with shredded chicken in hogao, baked at 400°F (200°C) until the base browns. Makes 12 in 150 minutes, with a dry filling, store-bought or homemade dough, freezing and costs.
SnacksColombian Mazorcada, a Loaded Corn Bowl with Three Meats
Colombian mazorcada is a loaded corn bowl of sweet corn, chicken, steak and chorizo under melted cheese, pink sauce, pineapple sauce and potato sticks. 60 minutes for 4 bowls, with frozen or canned corn, swaps and party math.
SnacksColombian Papas Rellenas, Stuffed Potato Balls Recipe
Colombian papas rellenas are russet mash wrapped around beef in tomato sofrito with rice and egg, battered and fried at 350°F (175°C). Makes 12 in 2 hours, with a freezer plan, air fryer method, party quantities and US cost.
SnacksMexican Street Corn, Elote Recipe on the Cob with Cotija
Mexican street corn on the cob, boiled or grilled, then coated in butter, mayo, cotija, chili powder and lime, in 30 minutes for 4 ears. Sweet corn needs only 6 minutes of boiling. Plus no-grill methods, cotija swaps and a party plan.
SnacksFried Sweet Plantains, Venezuelan Tajadas Step by Step
Fried sweet plantains the Venezuelan way, long ⅜-inch (1 cm) diagonal slices of black-skinned plantain fried at 350°F (175°C). Serves 4 in 30 minutes, with air fryer and oven versions, ripeness signs, US cost and reheating.
SnacksColombian Hot Dog Recipe, Pineapple Sauce and Crushed Chips
A Colombian hot dog is a simmered frank in a soft bun under pink sauce, pineapple sauce, cheese, bacon and crushed potato chips. The build order that keeps the bun dry, melted-cheese version, party math for 20-30, US cost. 45 minutes for 6.
SnacksColombian Salchipapa, Double-Fried Fries with Hot Dogs
Colombian salchipapa is fries and fried hot dog coins under pink sauce, pineapple sauce and mustard, made with fries cooked twice at 320°F then 350°F. 100 minutes for 4, with air fryer, party and US swaps.
SnacksShrimp ceviche, raw or cooked, and how long in lime juice
Mexican-style shrimp ceviche with ½-inch pieces cured 20 minutes in lime, or blanched first for anyone who can't eat raw seafood. Ready in 45 minutes for 4, with how to keep it from going watery, amounts for 20, storage and US cost.
SnacksTacos de Canasta, Mexico City Basket Tacos Without a Basket
Tacos de canasta are Mexico City's basket tacos, soaked in guajillo chile oil and sweated for 1 hour so the tortillas go soft and glossy. 30 tacos for 6 in 2 hours, no basket needed, with cooler, oven and party plans.
SnacksVenezuelan Garlic Sauce (Salsa de Ajo), Recipe and Ratio
Venezuelan garlic sauce is mayonnaise blended with raw garlic, milk and lime, ready in 10 minutes for 12 servings at 5 g garlic per 100 g mayo. How it differs from toum and aioli, egg and garlic safety, and how long it keeps.
SnacksAuthentic Guacamole Recipe, the Ratio per Avocado
Authentic guacamole recipe built on a per-avocado ratio of 13 g onion, a third of a serrano and 1 tsp lime, ready in 15 minutes for 6. How to ripen avocados on time, what really stops browning and how many to buy for a party.
SnacksColombian Ají Picante, the Fresh Hot Sauce for Empanadas
Colombian ají picante is a fresh, spoonable hot sauce of scallions, tomato, cilantro, chile, lime, vinegar and water, ready in 15 minutes for 12 servings. Scoville heat per chile, lime vs vinegar, fridge life and US and UK swaps.
SnacksEsquites, Mexican Street Corn in a Cup with Cotija
Esquites the Mexican street-cart way, with corn kernels simmered in their own broth with epazote, butter and serrano, ready in 35 minutes for 4 cups. Fresh, frozen or canned corn, the charred corn salad, cotija swaps and a party plan.
SnacksMexican Fish Ceviche, Best Fish and How Long in Lime
Mexican fish ceviche is half-inch cubes of white fish cured 20 to 30 minutes in lime with tomato, cucumber and avocado. Which fish to buy and why frozen, what lime does and doesn't do, how long it keeps, and amounts for 20.
SnacksMexican Gorditas Recipe, Masa Pockets with Chicharrón
Mexican gorditas are thick corn masa cakes cooked on a dry griddle, split into a pocket and stuffed, 12 in 55 minutes. The masa harina to water ratio, why they puff, how to split them, US and UK swaps, fillings and a party plan.
SnacksMexican Quesadillas with Corn Tortillas and Oaxaca Cheese
Mexican quesadillas made the comal way, with corn tortillas and 25 g (1 oz) of Oaxaca cheese each, 4 minutes per piece and 12 in 30 minutes. US and UK cheese swaps, fried masa quesadillas, the sincronizada and a party plan for 12.
SnacksMexican Red Taco Salsa, Taqueria-Style with Chiles de Árbol
Taqueria red salsa made with 12 toasted chiles de árbol, skillet-charred Roma tomatoes and tomatillos, blended and simmered in 30 minutes. Makes about 21 oz (600 g). Heat by chile count, why it turns bitter, US and UK swaps.
SnacksSalsa Verde Recipe, Boiled, Raw or Roasted Tomatillo Salsa
Mexican salsa verde from 1.1 lb (500 g) of tomatillos, 2 serranos, onion, garlic and cilantro, simmered 8 to 10 minutes. Ready in 20 minutes for 10 servings. Raw or roasted versions, heat levels, why it turns bitter, canned swaps.
SnacksMexican Shrimp Cocktail, Poaching Times and Sauce Ratio
Mexican shrimp cocktail with shrimp poached to the minute for their size and the cooking water stirred into the sauce, ready in 45 minutes for 6 glasses. How it differs from the American version, a 2:4:4:1 sauce ratio and party math.
SnacksPico de Gallo Recipe, Fresh Salsa That Never Goes Watery
Pico de gallo recipe with seeded Roma tomatoes salted and drained for 20 minutes, white onion, serrano, cilantro and lime, ready in 30 minutes for 6. Ratios per 100 g of tomato, serrano vs jalapeño, party math and storage.
SnacksSalsa Macha Recipe, Mexican Chili Crisp with Peanuts
Salsa macha is Veracruz-style Mexican chili crisp, made with árbol, guajillo and morita chiles fried off the heat at 250°F (120°C) so they never burn. Garlic and peanuts add crunch. Makes 1½ cups in 40 minutes, with storage safety.
SnacksShrimp aguachile, lime timing and a safer blanched option
Shrimp aguachile with serrano, cilantro and lime, chilled 10 to 15 minutes and on the table in 40 minutes for 4 people. What lime juice does and does not do to raw shrimp, a blanched version for pregnancy, and green, red or black.
SnacksVenezuelan Guasacaca Recipe, the Tangy Avocado Sauce
Venezuelan guasacaca is a tangy avocado sauce blended with sweet peppers, herbs, vinegar and oil, ready in 15 minutes for 10 servings. How it differs from guacamole, US and UK swaps, how to keep it green and how long it lasts.
SnacksVenezuelan Tequeños, Homemade Dough and Cheese That Holds
Venezuelan tequeños are cheese sticks wrapped in a thin spiral of homemade wheat dough and fried at 350°F (175°C), 40 in 130 minutes. Which US and UK cheeses hold, how to freeze them for parties, air fryer times and dips.
SnacksColombian Empanadas, the Crispy Corn Empanadas of Cali
Colombian empanadas the Cali way: yellow masarepa shells filled with shredded flank steak and yellow potato, fried at 350°F until they shatter. Ready in 150 minutes for 20. US swaps, why they burst in the oil and how to freeze them unfried.
SnacksColombian Patacones with Hogao, Twice-Fried Green Plantains
Colombian patacones are tostones with a job to do, fried twice at 330 and 355 °F and topped with hogao, a scallion and tomato sauce cooked for 20 minutes. Why the plantain must be green, two oil temperatures, US swaps and a 45-minute plan.
SnacksPan de Jamón, Venezuelan Christmas Ham Bread
Venezuelan pan de jamón: an enriched dough rolled around ham, bacon, raisins and green olives, baked at 356 °F. The filling ceiling that keeps the seam closed, US ingredient swaps and how to freeze it.
SnacksTostones, Twice-Fried Plantains with Garlic Salt Water
Caribbean tostones are twice-fried green plantains dipped in garlic salt water between the fries, which is the step that seasons them past the surface. How thick to press them, how long to dip and how they differ from patacones.
SnacksEmpanadas de Pipián, Colombian Peanut and Potato Empanadas
Empanadas de pipián from Popayán are filled with yellow potato, ground toasted peanut and hogao, fried in four minutes and eaten with a peanut ají. Why the peanut defines them, and why the filling has to go in cold.
SnacksColombian Carimañolas, Cassava Fritters With Beef
Carimañolas from Colombia's Caribbean coast: boiled cassava mashed while hot, stuffed with seasoned ground beef and fried at 350 °F. Why the dough must be mashed hot, which cassava to buy and how to freeze them.
SnacksAborrajados, Colombian Cheese-Stuffed Plantains
Aborrajados from Colombia's Valle del Cauca: blackened ripe plantain fried, flattened, stuffed with cheese, battered and fried again. How ripe the plantain must be, which cheese holds and the 5-minute chill that stops leaks.