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Popular recipes

20 recipes

Medovik – Russian Honey Cake

Medovik – Russian Honey Cake

9 h 40 min · Medium

Chocotorta – Argentina's No-Bake Cookie Cake

Chocotorta – Argentina's No-Bake Cookie Cake

4 h 30 min · Easy

Asado de Tira – Argentine Grilled Short Ribs

Asado de Tira – Argentine Grilled Short Ribs

25 min · Easy

Broccoli and Fontina Soufflé

Broccoli and Fontina Soufflé

40 min · Medium

Home-Style Pickled Eggplant (Aubergine)

Home-Style Pickled Eggplant (Aubergine)

25 h 25 min · Easy

Roasted Plums with Greek Yogurt and Nuts

Roasted Plums with Greek Yogurt and Nuts

20 min · Easy

Patagonian Lamb Cacciatore

Patagonian Lamb Cacciatore

45 min · Medium

Clericó – Argentine White Wine and Fruit Punch

Clericó – Argentine White Wine and Fruit Punch

2 h 20 min · Easy

Kiwi Cupcakes with Buttercream

Kiwi Cupcakes with Buttercream

45 min · Medium

Pabellón Criollo – Venezuela's National Dish

Pabellón Criollo – Venezuela's National Dish

2 h · Medium

Pryaniki – Russian Spice Cookies

Pryaniki – Russian Spice Cookies

1 h 30 min · Medium

Malfatti – Spinach and Ricotta Dumplings in Tomato Sauce

Malfatti – Spinach and Ricotta Dumplings in Tomato Sauce

50 min · Medium

Saffron Quinoa Risotto with Chicken

Saffron Quinoa Risotto with Chicken

35 min · Medium

Pineapple Fizz – New Year's Sparkling Cocktail

Pineapple Fizz – New Year's Sparkling Cocktail

10 min · Easy

Easy Broccoli Soufflé

Easy Broccoli Soufflé

30 min · Easy

Cachapas – Venezuelan Corn Pancakes with Cheese

Cachapas – Venezuelan Corn Pancakes with Cheese

30 min · Easy

Dulce de Leche – Argentine Milk Caramel from Scratch

Dulce de Leche – Argentine Milk Caramel from Scratch

1 h 58 min · Medium

Farofa with Egg – Brazilian Cassava Side Dish

Farofa with Egg – Brazilian Cassava Side Dish

15 min · Easy

Locro de Trigo – Wheat Stew from Tucumán

Locro de Trigo – Wheat Stew from Tucumán

3 h · Medium

Arepas Reina Pepiada – Venezuelan Corn Cakes with Chicken and Avocado

Arepas Reina Pepiada – Venezuelan Corn Cakes with Chicken and Avocado

40 min · Easy

What is

18 resultados

Humitas tied in corn husks on a wooden table, one of them opened to show the creamy corn mixture with cheese

Humita

Humita is a seasoned, cooked mixture of grated fresh corn, typical of north-western Argentina and the Andes. The difference between humita and tamal, and between the husk and the pot version.

A bowl of ajiaco santafereño with potatoes and a piece of corn on the cob, surrounded by cream, capers, avocado and white rice

Ajiaco

Ajiaco is a Colombian soup of chicken, three kinds of potato and guascas, typical of Bogotá. Why it turns creamy without any cream, and why the same word names different dishes in Cuba and Peru.

Revuelto gramajo in a cast-iron skillet: crisp shoestring potatoes mixed with strips of ham and creamy scrambled eggs

Revuelto Gramajo

Revuelto gramajo is an Argentine dish of shoestring potatoes, ham and eggs scrambled together in the pan. Where the name comes from and what the right point is.

Asado banderita on the grill: thin strips of rib with the bone showing

Asado Banderita

Asado banderita is short rib cut thin, 2 to 3 cm. Why it is called that, how it differs from ordinary asado de tira and why it is cooked differently.

A glass jar of thick dulce de leche with a spoon lifting it in a heavy strand that holds its shape

Dulce de leche

Dulce de leche is milk and sugar cooked slowly until they brown. It is not caramel and not condensed milk. The difference between the classic and the pastry grade, and what it is called in each country.

Two milks compared: on the left a thick white strand of sweetened condensed milk falling from a spoon, on the right a thin stream of evaporated milk

Condensed milk

Condensed milk is milk with water removed and sugar added. It is not the same as evaporated milk, and not the same as dulce de leche. What each one is for and how not to mix them up.

A block of white, crumbly beef suet on a board, part of it cut into cubes, a small pot of rendered fat and empanadas beside it

Beef suet

Grasa de pella is the beef fat around the kidneys, the purest and the one with the highest melting point. It is what defines the flavour of Salta empanadas and tamales.

Hands shaping a disc of white corn dough on a wooden table, next to two bowls of precooked corn flour and golden arepas

Precooked corn flour

Precooked corn flour is corn that has been cooked, dried and reground: it binds with cold water and no cooking. It is not polenta and not cornstarch, and there is no substitute for arepas.

A bowl of white flour with a teaspoon of baking powder on top, next to three golden biscuits, one broken open to show the crumb

Self-raising flour

Self-raising flour is plain flour with baking powder already mixed in. You can replace it in 10 seconds with the right proportion, so there is no need to go out and buy it.

A whole cayote with its hard green striped skin like a small watermelon, another cut open showing the stringy flesh, a fork pulling the strands apart and a jar of the preserve with walnuts

Fig-leaf gourd

Cayote is a squash whose flesh pulls apart into long strands. Cooked with sugar it makes the traditional preserve of north-western Argentina, the same one Spain calls cabello de angel.

Three sausages on a slate: on the left Spanish cured chorizo in slices, in the middle raw fresh chorizo in natural casing, on the right dry chorizo colorado in pieces

Chorizo

The word chorizo names three sausages that cannot stand in for one another: the fresh grilling one, the dry colorado and the Spanish cured one. How they differ.

A whole cassava root and one cut open showing the white flesh, a bowl of granular cassava flour and a pan of golden farofa

Cassava flour

Cassava flour is the grated root, pressed and dried, fibre and all. Tapioca is only its starch. They look alike and they behave in opposite ways.

A gourd mate with a bombilla full of yerba, a small pile of loose yerba beside it showing broken leaf and stem, and a kettle

Yerba mate

Yerba mate is the dried, ground leaf of the Ilex paraguariensis tree. It is not a tea: the ritual, the vessel and the way you drink it are all different. With stems, without stems, and what to eat alongside.

A stack of translucent filo sheets with the top one lifted, a brush and a bowl of melted butter beside it, and two diamonds of baklava with pistachio

Filo pastry

Filo is paper-thin sheets of flour and water, with no fat in the dough. The layers are built by brushing butter between one sheet and the next, not by folding it into the dough as in puff pastry.

A rolled sheet of white quesillo on a wooden board, the spiral visible in the cut, another sheet unrolled beside it and a torn piece showing the long strands of the stretched curd

Quesillo

Quesillo is a fresh stretched-curd cheese sold in rolled-up sheets, typical of north-western Argentina. The same word names completely different things in Venezuela, Mexico and Nicaragua.

A glass jar of dark, thick cane syrup, a strand falling from a spoon and cut sugarcane beside it

Cane syrup

Miel de cana is sugarcane juice boiled down until thick: dark, dense and less sweet than honey. It is not molasses, and the difference is in how each one is obtained.

Strips of dark, dry charqui hanging from a country line, and on a board some cut strips beside a bowl of water for desalting

Charqui

Charqui is meat cut into thin strips, heavily salted and dried in the sun. It keeps for months without refrigeration and has to be desalted before cooking. Brazil calls it charque; it is not the same as carne de sol.

A bunch of watercress on a wooden board, with rounded leaves in pairs and pale hollow stems, next to a glass jar where another sprig has put out white roots in the water

Watercress

Watercress is a peppery leaf, not a bitter one: it belongs to the mustard family. The difference between water and land cress, and how not to confuse it with chicory.

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