i figured we could chat about different Latin foods.

i have travelled all across this country and have been exposed to many different foods. Cuban,Mexican(different by region),Costa Rican,Columbian and this past summer El Salvadorian. All from the same part of the world but worlds apart in flavor.

This year in northern California, i was working at a little festival. The festival hadnt opened yet and i was walking around looking for a cold Monster Energy drink, when i came across this El Salvatorian food booth that said "World's Greatest Papusa's" & they had monsters to..lol

So i watched the ladies making these "Papusa's" fresh and boy they were making my stomach growl..long story short i said."Dos Papusa's Por Favor and uno Monster Por Favor"...i ate there everyday for the next 5 days..

now on to what a Papusa is....



http://www.whats4eats.com/breads/pupusas-recipe



if you ever get a chance to try one of these do... they are not hard to make but i think take time to learn how to cook and roll them properly. they were served to me with a coleslaw not like i had ever tasted before...red cabbage, vinegary, spicy, hard to describe but really went with the dish. To me, these had the texture of really really thick mashed potatoes and did not have that corn tortilla taste..oh i want one now..lol

anybody else try something different from a Latin/South American country?

I love this kind of food Jeff. When I get to feeling better I'll hop on board and post some things.

I've eaten these before and I think it was in Mexico years ago. They were really good.

I'll definitely be back to this thread!

How very interesting that you started this thread. My SIL is originally from Florida, where his parents once owned a Cuban restaurant. We're going to our granddaughter's first birthday party today, so I'm making 4 loaves of Cuban bread to take to him for the party. It's almost finished with its second rise, so I have to go soak some butcher twine. The recipe can be found at http://www.tasteofcuba.com/pancubano.html . I made it with bacon grease, which I keep in the fridge. I'll post a pic when they come out of the oven.



Fresh from the oven with some "buddah," and thinly sliced Soprasetto and Mini Baby belle cheese. Nice European breakfast.

I'll have to remember that recipe for the next time I make Cuban sandwiches.....

Happy Birthday to Alexa!

My girlfriend is from Puerto Rico and she has promised to teach me her family Sofrito and red beans with potatoes over rice recipe......OMG they are DELISH!!

Another recipe I have been meaning to make again that I grew up with is Fry Bread or also known as puff tacos.....this was one dish my mom was known for before she passed.

This recipe looked interesting!

http://simplyrecipes.com/recipes/spicy_ ... _de_pollo/

Spicy Chicken Nuggets (Chicharrones de Pollo) Recipe
Ingredients

1/4 cup dark rum
1/4 cup lime juice
1/4 cup soy sauce
1 Tbsp sugar
1 1/2 pounds boneless chicken thighs or breasts, cut into 1 1/2-inch pieces
Vegetable oil (canola oil, grapeseed oil, peanut oil or other high smoke point oil)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika (hot or sweet)
Lime wedges
Hot sauce

Method

1 Prepare marinade, stirring together lime juice, rum, soy sauce, and sugar in a bowl until sugar has dissolved. Add the chicken to the marinade and let marinate for 30 minutes at room temperature (can marinate longer chilled, but allow to come to room temp for 30 minutes before cooking).

2 Pour enough oil in a skillet so that it comes up the sides at least a half an inch. Heat oil on medium high until it is shimmering, and a little pinch of flour sizzles when you drop it in the pan.

3 While the oil is heating, whisk together the flour, paprika, and salt in a bowl. Remove the chicken pieces from the marinade and pat dry with paper towels. Dredge the chicken pieces in the flour mixture and transfer to a plate.

4 Fry the chicken in batches (about 3), about 3 minutes on each side, until deep golden brown and the chicken is cooked through. (If the chicken is browning too quickly, reduce the heat a bit). Remove to a plate lined with paper towels to soak up the excess oil.