A root vegetable, similar in texture to its cousin the potato, this popular Latin American staple is often served as a side dish in Caribbean and South American cuisine. Just heat and serve.
Central & South American
A vegetable, the initial blossom of a variety of date palm tree; has a slight bitter taste. Used in salads; deep fried in egg batter or served in a tomato based sauce. Most appreciated by Guatemalans and Salvadorians. Consumed year round in particular during Holy Week and November 1 (All Souls/Dia de los Difuntos).
Pureed black beans that have been lightly seasoned with onion, pepper and other condiments to a creamy paste consistency. Heated in a skillet and flipped or turned over (volteado) like an omelet. Served with platanos, tortillas, rice and either cheese or meat. A staple item in Central America particularly Guatemala.
A precooked corn flour, created through a dry milling process that removes the germ from the corn kernels. Kernels are then treated under pressure and high heat to create a milled, neutral flavored fine flour. Used extensively in Colombia and Venezuela for preparing arepas, polenta, soups, empanadas, hallacas (similar to a tamal) as well as desserts.
Quinoa is a small seed that has been cultivated in the Andes for thousands of years. It is not only delicious but exceptionally nourishing, with a higher percentage of protein than any grain, along with calcium, iron, vitamins and amino acids. Rinse before cooking, and then prepare as you would rice: as a side dish, in salads, stuffed peppers, casseroles, soups, and stews.
|•||Gorditas||•||Hot Yellow Pepper Paste|
|•||Red Volteado Beans||•||Bayo Bean|
|•||Masarepa Amarilla||•||Whole Tomatillo|
|•||Farina de Madioca||•||Mango Tierno|
|•||Giant White Hominy Corn||•||Curtido Salvadoreño|
|•||Yellow Hominy||•||Malagueta Pepper|