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This dish merges Manchego, a popular Spanish cheese with the traditional Puerto Rican-style polenta, called Funche. To round off the elegant entrée, we adorn it simply with pico de gallo and cilantro.
Representing three regions of Latin America, this recipe combines Puerto Rican plantains, a Venezuelan chicken filling and serves a traditional Mexican salad alongside.
Not your basic coleslaw, the light Salvadorian curtido provides a sour taste to the savory shrimp. A side dish of Huancaína-style potatoes is topped with a spoonful of Mexican pico de gallo to complete the Pan-Latino experience.
This delightful seafood dish is a blend of tasty Cuban tamales, Mexican rice and a robust Spanish olive and caper sauce.
This recipe brings together venerable traditions: Cuba’s succulent shredded, spiced beef, served over a Spanish-style potato omelet and topped with a spicy Mexican sauce.