A wonderful ingredient common in Andean cooking is ají amarillo paste, made from yellow chiles. Happily, it’s readily available online and at Latin American markets—you’ll find yourself reaching for it for many marinades and sauces. If desired, the chicken can be spit-roasted on a rotisserie or roasted in an oven. Ingredients For the chicken and […]
This cake is delicious as an afternoon treat or with a scoop of coffee or vanilla (or both!) ice cream for dessert. Ingredients Directions Step 1 Heat the oven to 350°F. Lightly coat a 9 x 5 loaf pan with olive oil and use a piece of parchment paper to line the bottom and long […]
Every Chilean household seems to have its own recipe for pebre, a table sauce that complements everything from eggs to grilled meats and seafood. Originally from the Spanish province of Catalonia, it is especially good when fresh tomatoes are in season. Ingredients For the pebre: Directions Step 1 Rinse the fish inside and out under […]
This recipe uses a simple technique for grilling corn, but you can make the corn on the stovetop in a hot cast iron pan by cutting off the kernels and charring them in 3 tablespoons of olive oil; boil the shrimp if not grilling. Calamari, steamed mussels, or lobster chunks make delicious variations. Ingredients For […]
