2. Argentina:
Empanadas
• 1 tbsp caul fat or any
other type of fat
• 1 pound bottom round
or sirloin, hand-
chopped or ground
• 5 to 6 scallions, thinly
sliced, white and green
parts separated
• 1/2 cup seedless
raisins
• 2 tbsp dry oregano
• 1 tbsp crushed red
pepper
• 1 tbsp ground cumin
• 2 tbsp Spanish sweet
paprika
• Salt and pepper
• 2 roasted peppers,
diced
• Empanada dough
discs*
• 10 green olives, pitted
• 3 eggs, hard boiled and
sliced Image/Recipe:http://www.recipeshubs.com/empa
nadas-argentinas/11575
3. Bolivia:
Picante de pollo
• 1 chicken
• 250g green peas,
fresh, peeled or
frozen
• 4 potatoes
• 250g rice
• 4 cayenne
peppers, fresh
or dehydrated
• 3 onions
• 4 garlic cloves
• 150g parsley,
finely chopped
• 3 tbsp vegetable
oil
• Salt and pepper
• ground cumin
• Chuño phuti
• 250g potato
starch
• Water
• 3 tsp salt
• 50ml oil
• 1 small onion
• ½ tomato
• 3 eggs
• Shredded cheese
Image/Recipe:http://blog.ingredientmatcher.com/
national-dish-bolivia-picante-de-pollo/
4. Brasil:
Feijoada
• 12oz dry black beans,
soaked over night
• 1 ½ cups chopped onion
• ½ cups chopped green
onions
• 1 clove chopped garlic
• 2 smoked ham hocks
• 8oz diced ham
• ½ pound thickly sliced
bacon, diced
• 1 tbsp olive oil
• 2 bay leaves crushed
• 1/8 tsp ground coriander
• Salt and pepper
• ½ cup chopped fresh
cilantro
• ¼ chopped fresh parsley
Image/Recipe:http://allrecipes.com/recipe/13920
8/feijoada-brazilian-black-bean-stew/
6. Colombia:
Bandeja paisa
• 4 cups red beans, or kidney beans
• 1 tablespoon salt
• 2 diced green plantains
• 1 small carrot, grated or shredded
• 1 pork trotter
• 2 tablespoons oil
• 2 tablespoons tomato paste
Image/Recipe:http://www.colombia.com/gastronomia
/asi-sabe-colombia/plato-
fuerte/sdi140/16606/bandeja-paisa
7. Costa Rica:
Gallo pinto
• 2 tbsp canola oil
• 1 medium onion,
finely chopped
• 2 garlic cloves,
minced
• 3 cups cooked
white rice
• 2 cups cooked
black beans,
drained and rinsed
• 1 tsp ground cumin
• 1 tsp ground
coriander
• ½ tsp ground
ginger
• 2-3 tbsp vegetarian
Worcestershire
sauce
Image/Recipe:http://www.food.com/recipe/gallo-
pinto-costa-rican-rice-and-beans-78747
8. Cuba:
Ropa Vieja
• 2 lbs chuck steak
• 1 onion
• 1 green, red and
yellow bell pepper,
sliced
• 4 cloves garlic,
minced
• 2 tsp dried
oregano
• 2 tsp cumin
• 2 tsp sweet
paprika
• 1 tsp smoked
paprika
• ⅛ tsp ground
allspice
• ⅛ tsp ground
cloves
• Salt and pepper
• ½ cup dry white
wine
• 1 cup chicken
broth
• 16oz crushed
tomatoes
• 6oz tomato paste
• 2 bay leaves
• 1 large carrot
• 1 large stalk celery
• 1 cup olives
• ½ cup red peppers
• ¼ cup Lindsay
Pimientos, drained
• 2 tablespoons
Lindsay Capers,
rinsed and drained
• ⅓ cup chopped
parsley
Image/Recipe:http://www.daringgourmet.com/20
16/06/27/best-ropa-vieja-the-national-dish-of-
cuba/
9. Republica Dominicana:
Sancocho
• 7 cloves garlic
• 3 medium carrots, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small Spanish onion,
chopped
• 1 habenero chile, chopped
• 2 cup chopped fresh cilantro
leaves
• 1 gallon water
• 3 chicken bouillon cubes
• 1 tbsp ground cumin
• Salt and pepper
• 1 (3 to 4-pound) chicken, cut
into 8 pieces
• 1 small yucca, peeled and cut
into 2-inch pieces
• 1 green plantain, peeled and
cut into 2-inch pieces
• 5 all-purpose potatoes, halved
• 2 ripe plantains, peeled and
cut into 3-inch pieces
• 4 ears corn, cut in 3 pieces
Image/Recipe:http://www.foodnetwork.com/reci
pes/colombian-chicken-stew-sancocho-recipe.html
10. Ecuador:
Ceviche
• 2 pounds, about 1 kilo, of cooked shrimp
• 2 red onions sliced very thinly
• 4 tomatoes sliced very thinly or diced
• 1 bell pepper (red or green), diced - optional
• The juice of 10-15 limes
• The juice of 1 orange
• ½ cup of ketchup or ½ cup of freshly blended
tomato juice
• 1 bunch of cilantro chopped very finely
• Salt, pepper and oil (sunflower or light olive oil)
Image/Recipe:http://laylita.com/recipes/2006/0
7/15/ceviche-camaron-shrimp-ceviche/
11. El Salvador:
Pupusas
• 1 teaspoon kosher salt
• 2 cups masa harina (9
ounces by weight)
• 1 ½ cups water
• 12 ounces industrial
mozzarella, grated
(preferably Polly-O whole
milk)
• Vegetable oil, as needed
Curtido:
• 1 pound cabbage, finely
shredded (green or red or
both)
• 2 ½ cups water
• ½ of a medium onion,
thinly sliced
• ½ cup white vinegar
• 2 tablespoons kosher salt
• ½ to 1 teaspoon dried
oregano, crumbled
• Black pepper, to taste
• Ground cumin, to taste
Image/Recipe:http://cooking.nytimes.com/recipe
s/1017183-cheese-pupusas
12. España:
Paella
• 25 threads saffron,
crushed
• 1 lb. boneless monkfish
filets,
• Salt and pepper
• 1⁄2 cup extra-virgin olive
oil
• 8 langoustines
• 10 oz. cuttlefish or small
squid, cleaned and cut
into 1" pieces
• 1 tbsp. smoked paprika
• 4 medium tomatoes,
minced
• 3 cloves garlic, minced
• 1 green bell pepper,
chopped
• 1 small onion, minced
• 7 cups fish broth
• 2 1⁄2 cups short-grain rice,
preferably Valencia or
bomba
• 1⁄2 lb. small clams, cleaned
Image/Recipe:http://www.saveur.com/article/Re
cipes/Fishermans-Paella-Paella-a-la-Marinera
13. Guatemala:
Papian de pollo
• 2 pounds roma
romatoes
• 1oz tomatillos
• 1 red chile pepper
• 1 pasilla chile
pepper
• 1 chile guaque
• ½ oz pepitas
• ½ oz sesame seeds
• 2 lbs potatoes
• 2 guisquiles
• 1 lbs green beans
• 1 tortilla
• 1 French bread
• 4 lbs chicken
breast
• ¼ bunch cilantro
Image/Recipe:http://www.lemonadeinternational.org/eat-like-a-
guatemalan-mirnas-recipe-for-traditional-pepian-de-pollo/
15. Mexico:
Mole
• 1 chicken , cut into 6 pieces
• Salt and pepper
• ½ cup sesame seeds
• 5 whole cloves
• 1 cinnamon stick
• ½ tsp anise seeds
• ¼ tsp coriander seeds
• 6 dried guajillo chile peppers
• 4 dried ancho chile peppers
• 6 tbsp canola oil
• ¼ cup raisins
• ¼ cup whole blanched
almonds
• ¼ cup hulled pumpkin
seeds
• 2 6-inch corn tortillas, torn
into pieces
• 1 2 .7-ounce disk Mexican
chocolate, broken into
pieces
• Pinch of sugar
Image: http://www.metricasocial.mx/?p=4766
Recipe: http://www.foodnetwork.com/recipes/food-
network-kitchens/chicken-mole-recipe.html
16. Nicaragua:
Gallo pinto
For the beans
• 1 (16-ounce) bag dried
small red or black
beans
• Salt
• 7 garlic cloves, peeled
For the rice
• ¼ cup vegetable oil,
divided
• 1 medium yellow
onion, finely chopped
(about 1 cup), divided
• 1 ½ cups long-grain
white rice
• 3 cups water or low-
sodium chicken broth
• ½ green bell pepper,
cored and seeded
Image/Recipe:http://www.seriouseats.com/recipes/2012/
05/gallopinto-nicaraguan-rice-and-beans-recipe.html
17. Panama:
Sancocho
• 1 roasting chicken,
cut into pieces
• 3 tsp salt
• 1 tbsp cilantro,
minced
• 1 tsp dried oregano
• 3 garlic cloves,
minced
• 2 tsp olive oil
• 1 large onion,
chopped into bite-
sized pieces
• 3 lbs yucca root,
peeled and chopped
• 4 cups chicken stock
• Salt and pepper
Image/Recipe:http://www.food.com/recipe/panamanian-
sancocho-215671
18. Paraguay:
Sopa Paraguaya
• 1 tbsp butter
• 1 tbsp corn or
vegetable oil
• 1 cup diced onion
• ¼ cup diced red bell
pepper
• ¼ cup diced green bell
pepper
• 1 ½ cups cormeal
• 1 cup milk
• 2 tbsp sugar
• ½ cup cottage cheese
• 2 large eggs
• Salt and pepper
• 2 tsp baking powder
• 1 ½ cups fresh or
frozen corn kernels
• 1 cup grated Monterey
Jack or pepperjack
cheese
Image/Recipe:http://www.kingarthurflour.com/recipes/sopa-
paraguaya-recipe
19. Peru:
Locro
• 10 medium sized
potatoes, peeled and
chopped into small
and large pieces
• 2 tablespoons oil
• 1 white onion, diced
• 2 garlic cloves,
minced
• 2 tsp cumin
• 1 tsp achiote powder
• 7 cups of water
• 1 cup of milk or
more
• 1 cup grated or
crumbled cheese
(quesillo, queso
fresco, mozzarella or
monterey jack)
• 1 bunch of cilantro,
leaves only, minced Image/Recipe:http://laylita.com/recipes/2008/01/08/locr
o-de-papa-creamy-potato-soup-with-cheese/
