latin

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.

• (2)
• 5 M
• 5 M
• 13

Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what’s for dinner.

• (1)
• 20 M
• 2 H, 50 M
• 2

A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.

• (3)
• 40 M
• 40 M
• 25

Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.

• (1)
• 50 M
• 1 H, 50 M
• 6

Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.

• (4)
• 45 M
• 3 H
• 15

Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.

• (2)
• 40 M
• 4 H
• 40

Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.

• (1)
• 30 M
• 30 M
• 2

Salt crust chicken, the classic technique of encasing a chicken in a salt crust, seals in flavor and juices so the chicken is utterly moist and delicious.

• (1)
• 30 M
• 1 H, 20 M
• 1

Alfajores are a family staple in Ana Schwartzman’s home. No wonder: alfajores are shortbread cookies filled with dulce de leche and covered in chocolate.

We know many a person who fell for these dulcet dulce de leche-filled shortbread cookies while in Latin America. Few have recovered.

• (2)
• 1 H
• 7 H
• 6

For this Latin dish, tender boneless chicken breasts are dusted with a masa harina coating spiced with cumin, pepper, and sugar seared, and served atop a salad.

• (1)
• 1 H
• 1 H
• 2