Similar Recipes
:max_bytes(150000):strip_icc()/20230927-SEA-Sopaipilla-EstudioComo-hero-43fc1046f98b454581773f6394f686a0.jpg)
Sopaipillas (Chilean Fried Pastries)
Sopaipillas (Chilean Fried Pastries) be served two ways: soaked in a spiced syrup for a comforting sweet treat, or served freshly fried and crispy with salsa.
:max_bytes(150000):strip_icc()/menudo-mexican-soup-red-chile-tripe-recipe-Beauty-03-FredHardy-01202023-03-5db3568bce8f442cb9593c684eada48d.JPG)
Menudo Rojo (Mexican Red-Chile Tripe Soup)
Menudo, a spicy and hearty tripe stew from Mexico, is flavored with an infusion of dried chiles, dried oregano, and cumin. Garnishes like lime juice, fresh cilantro, and minced white onion add bright, contrasting notes.
:max_bytes(150000):strip_icc()/20231017-SEA-20231010-Birria-Lorena-Masso2219-978722b5803145e294ef85802c5cc890.jpg)
Birria de Res (Beef Birria)
Everything you need to know about Mexican birria, including its history, ingredients, variations, and a step-by-step guide to making this ultimate beef version.
Beef empanadas
There's nothing like hot, fresh empanadas straight out of the oven! Crispy on the outside, juicy chorizo beef filling inside. EPIC!
:max_bytes(150000):strip_icc()/20230405-SEA-PhoSaigon-VyTran39-c7096b013d0940649f0f7756c03fa3eb.jpg)
Phở Saigon (Southern Vietnamese Beef Noodle Soup)
Phở Saigon delivers a satisfying and hearty bowl of soup featuring five different cuts of beef and rice noodles in a delicate, flavorful broth.
:max_bytes(150000):strip_icc()/20230926-Pequenes-EstudioComo-hero-64c0606409db41b39bc195d533f2dd79.jpg)
Pequenes (Chilean Onion Empanadas)
These Chilean onion empanadas have a savory onion filling wrapped in a flaky empanada crust
Tortellini in Brodo
The World Most Comforting Dish Today we are making the single most cozy, comforting and soul satisfying dish, the famous tortellini in brodo from Emilia Romagna. It’s like a perfect warm hug in a bowl.
Bean Soup (El Bulli, world-famous restaurant)
This simple Bean Soup comes to you from the staff cookbook from El Bulli, regarded by many as the all time greatest restaurant ever.
Birria tacos
Let’s dive into the world of Birria Tacos; slow-cooked beef soaked in rich broth and wrapped in freshly made corn tortillas with cheese and coriander. And the best part, served with a side of the braising sauce to dip your tacos in.
:max_bytes(150000):strip_icc()/20230821-SEA-SaltaEmpanadas-TwoBites-031-8a7826b9e1b54a469fc5f073bc431309.jpg)
Empanadas de Queso (Argentine Cheese Empanadas)
Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest.
:max_bytes(150000):strip_icc()/20230927-SEA-Pantrucas-EstudioComo-hero-31555818603647ff8c1cf8e9efc1651b.jpg)
Pantrucas (Chilean Noodle Soup) is a comforting soup served piping hot and consisting of beef broth, fresh eggless noodles, and a balanced medley of spices and vegetables.
Serve With
Pequenes (Chilean Onion Empanadas)
These Chilean onion empanadas have a savory onion filling wrapped in a flaky empanada crust
Sopaipillas (Chilean Fried Pastries)
Sopaipillas (Chilean Fried Pastries) be served two ways: soaked in a spiced syrup for a comforting sweet treat, or served freshly fried and crispy with salsa.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__06__20140625-cook-the-book-ceviche-tamales-de-queso-paul-winch-furness-b90634afab7c4ceaab486e8d5ec258b4.jpg)
Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen
These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar.
Bolivian Salteñas de Pollo (Golden Chicken, Potato, and Green Pea Pies)
These classic Bolivian empanadas are called salteñas. This version (Salteñas de Pollo) is filled with stewed chicken, potato, and green peas.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20090716salsa-73729ab86f65494fa147fec08fd03f16.jpg)
Chile Morita Salsa
Morita chiles make a salsa that lights up your mouth and is excellent on smoked meat, scrambled eggs, as a chip-dipping sauce, and it really excels with beef.
Ham and Cheese Empanadas
These flaky Ham and Cheese Empanadas feature a deliciously creamy and cheesy filling studded with smoky bites of ham. They are common among various Latin American countries including Cuba, Argentina, and Chile.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2011__08__20110819-127677-Dulces-Calzones-Rotos-PRIMARY-2d9b7a83532248a4894ab48d84906477.jpg)
Calzones Rotos (Chilean Fried Pastries)
A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__10__20131018-269443-cook-the-book-chard-collard-polenta-tamale-packages-95a56d3a81e54775807a1b0987ec990c.jpg)
Chard- or Collard-Wrapped Polenta-Chile Tamale Packages From 'Heart of the Plate'
Polenta and greens take a new form in Mollie Katzen's tamale-like polenta packages. These small bites from her new cookbook, The Heart of the Plate, are surprisingly simple: make a pot of thick polenta laced with Anaheim chiles and sautéed onions, blanch a dozen chard or collard leaves, scoop, roll, and sauté.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__06__20140624-cook-the-book-ceviche-ensalada-miraflores-paul-winch-furness-9bf04c3c2e6d410881ad0d1bb192c383.jpg)
Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
Beef empanadas
There's nothing like hot, fresh empanadas straight out of the oven! Crispy on the outside, juicy chorizo beef filling inside. EPIC!