108
.mil

Latin American Cooking

Embed Size (px)

DESCRIPTION

Latin American Cooking with Style

Citation preview

  • .mil

  • Digitized by the Internet Archive

    in 2010

    http://www.archive.org/details/latinamericancooOObens

  • 'Round the world cooking library

    Latin American Cooking

    A treasury of recipes from the South American

    countries, Mexico and the Caribbean

    Recipe contributions by

    Susan Bensusan,

    International authority

    on Latin American Cooking

    'Round theWorld Books InoNewYork Toronto

  • . :-; Ev-.lt. ."_?.;: 7

    ^mancDorfi"(Cuftbeanl. Hennena F. LeQwsndeNeunilk. St Klkr t Frennoonrt. : E-. ;: E-_r E._ _-. L;-_-'Ckue :. Patricia Marrm r _T

    .

    -

    :..->._ -"-_."_ rT"-. E^

    ! .

    Essamve adnor TorvasEs

    Ccva'pfaoOO Hfmlr m^n At Hfijiii tmanifalll:

    -. ?: r- E; E. v- -.-_-----

    OeSlED SOQ GAJ1W1DE5 ft rfmfTiimi iiu YHELmbmS Sin Mil , AlllSfc''lfMlinCrsaisdin MejerPas B.V- Amsterdam. The Nfthrrtairis

    pe inc_ Lancaster. Pennsyh

    Contents

    of LatinMexico and

    fcl I aribbeari

    12 Entrees

    I -2iad>28 Sawxs31 Tortilla*

    35 Rice and corn dishes4" Fish dishes52 Meat dishesM Poultrv and same dishes

    ..table dishes79 Desserts-* Bi--. -__-.-

    J4 \iphaberical index" Index b> nne of dish

    C up measures in this book

  • The food of Latin America,

    Mexico and the Caribbean

    Who can think of Latin Americaand not immediately envisionbright flowers and flags: hearsoft-strummed guitars and deep,musical voices: see dark-eyedsenoritas in bright swirling skirts

    dancing in the plaza or walkingsedately through a paseo? Yetcolor and romance are not theonly qualities of life in LatinAmerica. Look south ofourborders and you will discover awhole world ofcooking which,through the centuries, hasdeveloped the idea that even thesimplest foods can bestimulating and satisfying aswell as basically nutritious andeconomical. Here, the Indians ofthe ancient Mayan and Azteccivilizations perfected asophisticated cuisine thousandsof years before the arrival of thefirst Europeans on their shores.The natural plenty ofthe landswas skillfully enhanced andcultivated to provide a rich,spicy, sound diet for the peoplewho lived in the vast areasextending through Mexico andCentral America manythousands of miles to thesouthernmost tip of thepeninsula of South America.Corn, beans, tomatoes,potatoes, squash, peppers,

    chocolate, bananas andavocados, as well as exotic fishand fruits, were the basis of thegreat Indian cuisines, and theirintensive cultivation helpeddevelop new and better strainsof all the native vegetables. Incertain areas wild game was

    plentiful. And in themountainous countries aprocess of freeze-drying was inuse from the very origins of lifeon the continent.

    When the first Spaniards arrivedin Mexico, they were treated tothe sight, and taste, of royalbanquets literally "fit for thegods.' They soon discoveredthat one of the great riches ofthe New World was its naturalbounty.There exist, today, descriptionsof the feasts prepared for theInca. the head of that great stateon the West Coast of SouthAmerica, where as many as fivehundred different dishes wereprepared for his choice ! This iseven more incredible when oneconsiders that there were almostno fresh meats as we knowthem, nor any fats or dairyproducts, since domesticatedanimals were such a rarity.Most of the food was boiled,steamed or basted - frying wasvirtually unknown. For greatfiestas, the barbecue wasdeveloped. The clam-bakewhich we associate so much withNew England is actually anadaptation of this most ancientIndian form of cooking. A largehole is dug in the ground and afire built in it. When the fire hasdiminished to a huge bed of hotcoals, the pit is lined with leaves.then food is set in it - a wholeanimal in its own hide is added.( Barbecue means, quite literally,from 'beard to tail.")Vegetables and pots of stews etc.

  • Fish is dried in the sun and soldin the open market at Tempicowhere it is made into suchdelk ions dishes as the salt codmold on page 46.

    An infinite variety ofgroundchilies. dried heans and cornmealform the foundation ofmanyLatin American dishes.

    are placed around, then all iscovered with more leaves, moremud and more fire and left tobake for the required time. Thepit is broken open and thedeliciously steamed food servedto all. This method is still usedtoday, not only for the NewEngland clam bake, but theHawaiian luau and the famedbig barbecues ofour ownsouthwest. There is much we canadapt from the cooking of theancient Indians.With the coming of theEuropeans, notably the Spanishand the Portuguese, new foodsentered the daily diet. TheSpanish brought beef, lambs,pigs, goats and chickens.And the Indians adopted themand quickly learned to husbandthem, until a hundred head ofcattle soon became a thousand,to populate the Argentinegrasslands. A handful of horses,abandoned during some of theinterminable battles forconquest were left to roam the

    pampas and became great herdsofw ild horses in a very shorttime.

    It is difficult to imagine howquickly the interchange offoodstuffs was affected betweenthe Old World and the New.Who can think of Italiancooking without tomatoes? Yet,tomatoes were actually

    unknown in Europe until thefirst explorers brought themback in the fifteenth andsixteenth centuries. Potatoes,

    too. that great staple of Central

    Europe, had their origins inSouth America. Conversely, it ishard to imagine the Argentinewithout cattle. Spices, too,became an important exchange.The Indians had learned to usethe marvellous spices- thepeppers, the herbs and the barks- in a way hitherto unknown tothe Europeans, and they foundthe subtle blendings a greatdelight to their palates.

    (Cinnamon is the secretingredient ofmany a SouthAmerican specialty.) Thedevelopment of spices became ahighly profitable part of thewhole European-LatinAmerican trade system andremains so today.We have mentioned that theIndians in the mountaincountries had perfected a systemof freeze-drying that was reallyunique. They would takepotatoes, for example, to thehigh mountains where the dry,freezing temperatures wouldquite literally Treeze-dry' themfor future use. Preserving in

    spices was also common. Andwhen the Spanish added onionsand garlic to the Indianfoodlore, many new ways ofpreparing and preserving foodcame into everyday use.One of the greatest additions tothe basic Indian diet was that offats and dairy products. Withfat, it was now possible to fry.

    Though the ancient methodsstill dominate most Latincooking, fats broadened notonly the diet, but methods of

  • Families from Mexico City gettogether to enjoy a riverboattit nic on l lie Homing gardens of\ochinilco. ' lop

    i

    Shoppers stroll through the street

    markets in Mexico, (below.

    In every village there is a street

    vendor selling tortilleas to be

    filledwith hot and coldstuffings top right i

    A tourist slops in buy a small gillfrom the children in Mexico.

    Exoticfruits Jill the streets with

    fresh sweetness and color.

    (. hildren cam water tram the

    communal well in a village idMexico (right below I.

  • cooking as well.When the Portuguese broughtslaves from Africa, a new notewas added to the cuisines. TheAfricans, finding thetemperature and climate ofBrazil much like their own.quickly brought such thingsfrom the old world as palms,which thrived in Brazil, givingoil or 'dende' as it is calledtoday. Coconuts, too. becamean important factor. But, mostimportant was the African skillat preparing and presentingfood in an attractive manner.Since few of the Portuguesewomen who lived on the bigestates to which the blacks werebrought knew much at all aboutcooking, the Africans quicklytook charge. There is a saying,still popular in Brazil, 'theblacker the cook, the better thecooking", and we find exoticAfrican interpretations of thebasic Indian-with-Portuguesecuisine throughout Brazil. In allthe best restaurants, black menand women still run thekitchens.

    As other Europeans came toexplore and conquer the richNew World, the cuisines becameeven more diverse andcosmopolitan. Thus, we find theFrench touch in Haiti and partsof the West Indies. The Dutchdid much to develop the 'SpiceIslands'; even the British, not

    generally known for theirinterest in cookery, added a bit.In later history, the Germansbrought beer; the Italians,

    pasta ; vineyards were plantedfor the development of wines -each country has made itscontribution until today. LatinAmerica boasts an amazingamalgam of the cuisines of theworld - and offers the NorthAmerican homemaker a richsource of ideas for brighteningher own daily fare. In these

    times of soaring food costs, it iswell to look south of the borderfor interesting and economicalways to extend the family foodbudget.

    Latin American cooking doesnot require a long list of exoticand expensive spices andfoodstuffs. Most of it is basedon foods readily available in thegreat supermarkets all over theUnited States. The few rareingredients which might beincluded in a particular recipeare generally available from alocal specialty or gourmet shop.And as interest in LatinAmerican cooking increases,more and more of the basicsappear on our market shelves.The huge number of NorthAmericans who visit Mexicoeach year have brought back suchan interest in the somewhat fieryMexican cooking, that severalstores now carry a complete lineof Mexican chiles, pepper,'moles' (sauces). Tortillas arereadily available in cans or fromthe deep freeze.It is interesting to note, that as

    one travels through LatinAmerica, the native cooking stillrelies heavily on the ancient

  • techniques and uses the mostreadily available foods. Fromthe centuries of invasions,

    attempted conquests and trades,the Latin Americans have takenonly those foods and techniqueswhich were readily assimilatedinto their own basic culture.

    They have borrowed heavily ofthose things which augmenttheir own requirements andassimilate them well. But notewell, that the most successful

    recipes are not just duplicates ofold-country ones, but adaptionsto the native custom - we mightsay they have taken the oldcuisines 'with a pinch of salt." Infollowing these recipes, the same

    principle may apply. Use yourimagination if the local marketcannot supply you with aparticular ingredient. And don'thesitate to use the 'convenience"

    foods, if they suit your needsbetter. Ground onions andgarlic, while not quite so sweetas fresh, are much simpler to use- and chili sauce in bottles maybe sharpened with the additionof a little more chili, or a dash ofhot sauce, to simulate the muchmore time consumingpreparation of sauces of thenative countries. Have you everconsidered basting pork withpeanut butter, thinned with alittle milk? Or using a big.Halloween-type pumpkin,seeded and buttered, then slowlybaked whole as the container(and gravy thickener) for astew? Explore and discover thelittle touches and techniques, so

    typically Latin American, whichyou can easily adapt to yourown table.

    Geography, quite naturally, hasan enormous influence on the

    cuisine of any country. Andsince much of the populatedportion of Latin America lies inthe warm areas, eating habits

    have been heavily influenced byclimate, as well. Add to this thedominance ofconquerors fromthe Mediterranean areas ofEurope and a pattern of eatingemerges which incorporates the'siesta' hours of Spain with thebig appetites of the agrarian

    workers and places food, itspreparation and consumption,as an extremely important factorin the lifestyle of all LatinAmericans. At high altitudes,the boiling point of liquids islower, so food never seems ashot as it does at sea-level. In thecoastal areas, there is a

    dominance ofsea food

    -

    marvellous fresh fish, succulentcrustaceans - all prepared in adozen tantalizing ways. Fromthe lush tropic jungles comefruits - in number far beyondthe dozen or so of our localmarkets. (Many even havenames for which we have notranslation.) And in the rollinggrasslands country, there ismeat.

    Meat is served at nearly everymeal. But the meat is not theforce-fattened prime beef of ourstockyards, so the ways ofcooking the somewhat tougher,less rich cuts are manv and

    varied. Each area in LatinAmerica, therefore, hasdeveloped singular dishes andways to present its food.Wherever you go. food isoffered. It is a mark of theinstinctive Latin hospitality, an

    item of major importance inLatin life. And it is alwayspresented with color, charm anduraeiousness.

  • Wherever there isfood, there is

    always a small crowd to buy it,sell it or simply to eat it.

    A gaitcho watches carefully overan assortment ofmeats roasting

    for anasado, the classicArgentinian feast.

  • Iii Dutch Guyana, housewivesbargain over theprice oj bona,plantains,fruit and vegetablestop left I

    Refreshing cold drinks arc always

    welcome in the steaming hotBarbados, left below i

    A I enezueian shop windowdisplays a dazzling array oj driedfish.

    The chefknows how succulent thepork ii ill be as carves the mealfrom a smilingpiglet.

    pancake of unleavened corn orwheat flour, is the bread of thepeople. It can also be used asplate, spoon, snack, sandwich,and is the base for many, manydishes throughout the country.To the tortillas in the form oftaco. tostada. enchilada,

    quesadilla or whichever way thecook has decided to use themtoday, one must add beans asthe staple of the Mexican diet.And. inevitably, there are chilipeppers in degrees of hotnessand sweetness which defydefinition. Soups, stews andsweets are the other importantingredients of daily fare. In thecoastal areas one finds beautiful

    fish and abundant tropical fruit.With the advent of air freight,these appear daily in the majormarkets ofMexico City. too.Whatever the meal, whateverthe season, every meal inMexico is served with color andmusic - and whenever possible -with good company to add to itsenjoyment.

    The great Inca Empire, whichincluded much of present-dayPeru. Ecuador, a large part ofChile and Bolivia and thenorthwestern part of Argentina,had a tremendous influence onthe cooking of those countries,which is still evident today.Potatoes are the diet staple - butpotatoes prepared in a variety ofways almost unknown in theUnited States. Sometimes theyare cooked with "aji" - a kind ofhot pepper and herbs and

    spices; often they are swathed ina rich cream or cheese sauce andfor special occasions they aremolded with cheese, eggs, olives,prawns or corn. In themountains, the "pachamanca' isa gaudy barbecue : on thecoastal areas, charcoal cookery-

    replaces the earth oven.

    'Antichucos' are the great street

    food - morsels of beef heartbarbecued on a skewer. Fishdishes are common. "Seviche" is

    a tender white fish "cooked" inspices and citrus, similar to the'poisson crud' of Tahiti. Prawnsare popular. Peanuts andbananas are vital in northernPeru and Ecuador.

    LtllMlllM

  • Most Brazilian dishes arePortuguese in origin. Not somuch because the Portuguesewere the first non-aboriginal

    cooks in the country, butbecause the Portuguese trade

    controls were so strict that only

    Portuguese products were addedto the already abundant nativediet. The Africans imported towork on the big plantationscontributed their own magic,and the Germans who settledthe Southern states, the Italians

    and the French who followedhave all left their touch on theBrazilian cuisine. But the most

    impressive thing about eating inBrazil is the prodigality of food.Not only is food plentiful, butthe Brazilians would think it apoor meal indeed which did notinclude visitors to add to theirown large and extended families.Food is as plentiful as guestsand a meal in Brazil is a greatparty-like affair - every day.

    Meats, often in various forms ofpreserve and pickle are a^staple.So is fruit - oranges, bananas,mangos, papayas, breadfruitand other exotic fruits abound.Coconut is used in many ways.And everywhere there are beans.Black beans are like daily bread- and are even an essential partof the great national fiesta dish,

    'feijoada completa' whichcombines them with manysmoked and cured meats andgarnishes them with fresh fruit.Pumpkins, squashes, okras areall prepared with greatimagination and offer many

    thoughtful suggestions to the

    North American cook. Farina isthe white, toasted meal ofmanioc and appears on the tablealongside the salt and sugar, tobe sprinkled on everything.

    Flowers play a very important

    part in the social and domesticlife of Brazil and blossoms areused freely to decorate dishes at

    table.

    The countries of the northernAndes and the Caribbean coasthave mastered the fruits whichare so plentiful in the great

    tropical forests. Plaintains, a

    kind of banana, are cooked inevery form from stews to sweets.Avocados, too, appear inchunks and slices to enrichstews, as well as in appetizers

    and sauces. Cornmeal is still thestaple and 'hallas' are very likethe Mexican tamale. Anenvelope ofcornmeal is filledwith most any combination offoodstuffs the cook has on hand,all brightly seasoned, wrappedin a banana leaf then steamed tosucculent tenderness. Since

    much of the beef ismountain-fed and somewhattough, many ingenious wayshave been developed to serve it.Roasts arc larded with fat orbacon then stuffed withvegetables and simmered beforeroasting. Coconuts are ineveryday use - the oil for frying,the meat dropped in stews andthe milk mixed with sugar fornumerous 'dulces.'

    The Caribbean islands tend toreflect the cuisine of theconquering country - butsimmered to a 'Creole'presentation in every life. Manyof the Dutch dishes from theislands combine the basic, ratherheavy Dutch foods with nativespices which add the lightnessand tire of a festival. Frenchskills appear in Haiti andTrinidad. And everywhere thereis fish and fruit, prepared withspecial care.

    In the southern country ofArgentina, food, especially

    meat, is plentiful. The rich,rolling pampas of the Rio de laPlata river provides the people

    with a year round basket ofplenty. Argentinian beef isfamous all over the world - andit is said that in olden times thegauchos ate nothing else.'Empanadas'. the tiny meat piesso popular in Spain, here takeon a delightful, spicy character

    and are eaten at all hours of theday. To accompany meat dishes,from the simplest broiled meatsto the more colorful andelaborate 'matambres' andstews, a side dish made ofcornmeal, highly seasoned with

    onions, garlic, peppers,

    cinnamon and such is served.Sometimes it is wrapped in cornhusks and steamed as with theMexican tamale, then it isknown 'humitas.' The favoriteArgentine way to celebratealmost any occasion is with a

  • great 'asato', literally, roast.

    This is really a noisy, galabarbecue - with many kinds ofmeat, spitted and cooked by ahuge open fire or over a 'parilla'(grill). The meats are bastedwith a variety of sauces and theguests constantly comment onthe ability of the host to prepare

    them to succulent perfection.

    Chile, unlike Argentina, has novast supply of beef, so fishbecomes the favorite source ofprotein, with beans the everyday'bread.' 'Porotos granados",

    highly spiced beans are thenational dish. Corn is also anessential part of everyday meals.

    A recipe for 'pastel de cholo'(corn pie) is a family treasure inevery household. But the best

    fare in Chile comes from the sea- and is generally served withcolorful sauces and side dishes.

  • Entreesdo with shrimp

    Abacate com camarao

    Avocado with shrimp

    4 servings

    1 cup cooked shrimp2 teaspoons lemon juice1 cup diced celery

    1 hard boiled egg. diced

    Y2 teaspoon saltFreshly ground black pepper

    54 cup mayonnaise4 avocados

    Sprinkle the shrimp with '/2 ofthe lemon juice. Add the celery,egg. salt and pepper and mixwith the mayonnaise. Cut theavocados in half and remove theseeds. Sprinkle the cut surface

    with the remaining lemon juiceto prevent discoloration. Stuff

    the avocado halves with theshrimp mixture and chill beforeserving.

  • Plantains,' thefirm banana-like

    fruit sopopular in South America,arc folded into an omelette. Justed

    withparsley andservedas afirstcourse or luncheon dish in

    Delicate pastry enfolds mixture ofeggs andspinach lor a delicioushorsd'oempage 14, Is

    in Urugu

    damn I.

    Tortilla de banana

    Banana omelette

    4 servings

    3 tablespoons butter4 bananas, sliced6 eggs, separated

    l/2 teaspoon saltDash ofcayenne pepper

    Y4 cup milk2 tablespoons finely chopped

    parsley

    Melt the butter in a skillet andsaute the bananas about 5minutes, turning themfrequently. Remove from the panand set aside. Beat the egg yolkswith the salt, cayenne pepperand milk. Beat the egg whitesuntil stiff and fold the yolks andwhites together. Transfer to abuttered 7 x 10 inch shallowcasserole and arrange the bananaslices on top. Bake in a 350oven 20 minutes until lightlybrowned. Sprinkle with parsleyand serve from the casserole.

  • Torta pascualina

    Egg and spinach horsd'oeuvres

    54 pound ( 12 ) filo leaves8 tablespoons butter, melted6 tablespoons grated

    Parmesan cheese2 cups cooked spinach.

    squeezed dry1 2 teaspoon salt

    Freshly ground black pepper1

    4 teaspoon nutmeg14 cup cream

    1 tablespoon flour6 hard boiled eggs, sliced

    Brush a 9 x 12 x 2 inch bakingpan with butter. Cover with 3layers filo dough, brushing thesurface of each layer withmelted butter. Sprinkletablespoon grated cheese overthe third layer. Cover with 3more layers, brushing each layerwith butter. Combine 4tablespoons grated cheese, withthe spinach, salt, pepper,nutmeg, cream and flour andmix well. Spread over thelayered dough and cover withthe egg slices. Repeat theprocedure with the remaining6 leaves of dough, brushing thetop layer generously withmelted butter. Bake in apreheated 350 oven for 50minutes until crisp, flaky andgolden. Cut into serving piecesand serve hot or cold.

    6 hard boiled eggs, chopped2 avocados, chopped1 fresh chili pepper, finelychopped or% teaspoon chili powder

    1 onion, finely chopped3 tablespoonsfinely chopped

    parsley

    2 tablespoons vinegar>/2 teaspoon salt

    Place all the ingredients in ablender and blend at mediumspeed until very well combinedand fairly smooth. Chill forseveral hours. Serve with melbatoast as an hors d'oeuvre or onlettuce leaves as an appetizer.

    Pimentao com recheio

    deovo

    Stuffed green peppers

    4 servings

    4 green peppers, cut in halfand seeded

    1 cup medium white sauce(see below)

    6 hard boiled eggs, finelychopped

    l/2 cup crumbledfried bacon1 teaspoon prepared (Dijon

    type) mustardl/2 cup fine dry breadcrumbs2 tablespoons butter, melted

    White sauce

    :

    2 tablespoons butter2 tablespoonsflour

    y4 teaspoon saltFreshly ground black pepper

    1 cup milk

    To prepare the sauce, melt thebutter and stir in the flour. Cookover low heat for 1 minute.Add the seasonings and milkand continue cooking overmoderate heat for 2 minutesuntil the sauce has thickened.Cook the green peppers inboiling salted water for 5

    minutes. Drain. Combine thewhite sauce with the eggs, baconand mustard. Fill the peppershells with the mixture. Mix thebreadcrumbs and melted butterand top the stuffed peppers withthe buttered crumbs. Bake in apreheated 350 oven for 20minutes.

  • Empanadas de queso Guacamole para sopcar Frijolcs para sopcar Camaronc endiablado

    Cheese pastries

  • Mexicansprefer interestingcombinations offoods to plainmeats. Here, beef is thinly sliced,

    then stuffed witha vegetable sauce

    for u delicious appetizer.

    Floras de carne

    Stuffed roast beef rolls

    4 servings

    1 cup peeled and choppedzucchini, cooked

    I avocado, peeled, seeded andcut into pieces

    1 tablespoon minced onionlA teaspoon chili powder2 tablespoons oil2 tablespoons vinegar

    1 4 teaspoon salt

    16 slices roast beefLettuce leaves

    3 hard boiled eggs8 radishes

    Mash the zucchini and avocadountil smooth. Combine with theonion, chili powder, oil,vinegar and salt. Place atablespoon of this sauce on eachslice of roast beef. Roll up thebeef and tie each roll with string.Cover a serving dish with lettuceleaves and arrange the rolls ofbeef in a circle as if they werespokes in a wheel. Cut the eggsin half lengthwise. Remove theyolks and force through astrainer. Spoon the strainedyolks into the center of the dish.Cut the egg whites into longthin strips and place on the roastbeef rolls. Garnish with radish""roses" and serve the remainingsauce separately.

  • Chickenandcorn iwobasuclematis in South Americancooking - arc combined in a hearsaladfrom Chile.

    Bocado primavera

    deave

    Chicken and corn salad

    6 servings

    3 cups diced cooked chicken2 cups canned corn, drained6 tomatoes, peeled, seededand chopped

    3 green peppers, seeded andchopped

    2 cups mayonnaise1 2 teaspoon salt

    Freshly ground black pepper6 lettuce leaves3 hard boiled eggs, quartered

    Place the chicken, corn,tomatoes, green peppers. 1 cupmayonnaise, salt and pepper ina bowl and combine gently butthoroughly. Arrange the lettuceleaves on individual servingplates and heap the salad on theleaves in smooth mounds. Coatthe salad completely with theremaining mayonnaise andgarnish with the eggs. Chill atleast 1 hour before serving.

  • Salads

    Ensalada de guacamole Salpicon Salada de caranguejo Salada de palmito.

    alface e abacate

    Mixed salad

    vines

    1 ripe avocado, peeled, seededand cut into pieces

    1 large tomato, peeled, seededand chopped

    1 tablespoon finely choppedonion

    3 tablespoons vinegar3 tablespoons oil>4 teaspoon chili powderJ 4 teaspoon salt

    1 cup Mexican beans or kidneybeans, cooked

    1 cup green beans, cooked4 stalks celery, chopped1 head lettuce, shredded

    Place the first 7 ingredients in anelectric blender. Blend to form asmooth puree. Pour this sauceover a mixed salad, made withthe remaining ingredients.

    Chilean salad

    2 cups diced cold cooked veal.lamb or chicken

    1 teaspoon onion juice6 mint leaves, chopped or

    1 2 teaspoon dried mint1 head Boston lettuce, shredded2 tablespoons finely chopped

    parsley14 cup French dressing2 hard boiled eggs, sliced

    Place the meat, onion juice,mint, lettuce and parsley in asalad bowl. Add the Frenchdressing and toss the salad untilthe ingredients are thoroughlycombined. Serve on crisp lettuceleaves and garnish with slicedeggs.

    Crab salad

    4 servings

    1 7% ounce can crabmeat orups fresh crab

    1 Jennel bulb, cleaned and cutinto strips ' if available

    ,

    1 cup bean sprouts, cooked1 green pepper, peeled, seededand cut into thin strips

    1 redpepper, peeled, seededand cut into strips

    1 4 teaspoon salt1 2 teaspoon dry mustard

    Freshly ground black pepper1 tablespoon lemon juice1 tablespoon wine vinegar6 tablespoons olive oil1 tablespoon soy sauce

    Palm hearts, lettuce andavocado salad

    6 servings

    1 large head of lettuce . torninto small pieces

    1 16 ounce I can hearts ofpalm, drained and thinlysliced

    2 avocados, cut into cubes6 tablespoons olive oil2 tablespoons vinegar

    1 2 teaspoon saltFreshly ground black pepper

    Place the lettuce, hearts of palmand avocados in a salad bowl.Combine the oil. vinegar, saltand pepper and toss the saladgently with the dressing.

  • Ensalata campesina Salada de salmagundi Salada de abacate Salada de ananas

    Peasant salad

    1 cup dried chick peas or2 cups canned, drained chickpeas

    l/2 pound cream cheese, diced2 onions, thinly slicedV2 cup olive oilYi cup lemon juice1 teaspoon salt

    ! 2 teaspoon coriander3 hard boiled eggs, quartered

    Soak the dried chick peasovernight in water to cover.Drain, add fresh water and cookfor 1 }/2 hours or until tender.(If canned chick peas are used,omit these steps. ) Drain andchill for 2 hours. Combine thechick peas, cheese and onionsin a bowl. Mix the olive oil.lemon juice, salt and coriandertogether. Pour over the chickpea mixture and toss lightly.Serve, well chilled, on lettuce

    leaves. Garnish with hardboiled eggs.

    Cabbage salad

  • Brazilian salads are colorful andcool. Cucumbers are slutted, thenslicedandservedon a bedofgreens withagarnishoftomatowedges.

    'Ensulada de Noche Buena'-theChristmas salad of Mexico,

    combines the richness ofapples,^

    oranges andbananas with a

    sweetened dressing and cubes ojbeets andpomegranate seedsforcolor.

    \ 1

  • SoupsThe lam

  • Pinda bravoc Sancochi di galinja

    In Laiiii America, nearly everyweal begins with soup. Bui soupsare not just simple catch-alls ofmeal and vegetables. The LatinAmericans create soups ofgreatdistinction with subtle blends ofspice and seasoning.Furthermore, die title, 'sopa',does not necessarily mean that

    the dish will be mainly liquid. InMexico, especially, 'dry soups'( sopa seea) are commonlyserved. These are recipes wherethe liquid is completely absorbedby the rice or vermicelli cooked inthe stock. Other recipes areprepared, then the liquid ispoured off to be served in a cupand the solids are sliced andarranged on a platter.Meal andfowl are the mainstayofthe stock bases throughoutLatin America, but it would bedifficult to findmore delicious

    fish slews and soups than alongthe coasts and in the islands.Beans and lentils are often usedto make a hearty soup. Potatoes,too, ore in common usage. But

    uncommon additions such aschunks ofsquash or pumpkin :slices oj rich green avocado.grated or chunked coconut addthe really unusual and exotictouch which is typically LatinAmerican. Fruit soups, too, arevery popular. And always, theingredients in the soup are served

    With a very special eye for color

    and appetite appeal. Sometimes afresh blossom is floated on thedish, or a bit oj tern is used forgarnish. Hard boiled eggs, slicedor seived; a dainty lemon slice -

    or perhaps a curl oj orange rindmay be added.With these small touches, thehumble soup becomes a festiveparty dish whenever it is served.

    Peanut soup

    / pound stewing beef cut intoI inch cubes

    6 clips water4 beefbouillon cubes1 onion, finely chopped

    \/4 teaspoon saltFreshly ground black pepper

    I cup peanut butterI green pepper, seeded andchopped

    4 canned pimienlos. cut into

    strips

    Place the beef, water, bouilloncubes, onion, salt and pepper ina saucepan and bring to a boil.Lower the heat, cover andsimmer 2 hours until the beef istender. Place the peanut butterin a bowl and gradually add1 cup of the hot broth, stirringuntil the peanut butter isdissolved. Add the peanut buttermixture back to the soup, alittle at a time, stirringconstantly. Add the greenpepper and simmer, uncovered,15 minutes. Stir in the pimientostrips and serve.

    Chicken soup with vegetables

    6 servings

    S cups water2 teaspoons salt1 (2 to 3 pound) chicken, cut

    into serving pieces1 pound beefmarrow bones2 onions, sliced into rings2 leeks, sliced into rings8 sprigs celery leaves3 potatoes, peeled and cubed2 sweet potatoes, peeled and

    cubed

    Y2 cup cornI green pepper, seeded andcubed

    1 4 pound pumpkin . peeled andcubedFreshly ground black pepper

    Bring the water and salt to aboil in a large saucepan. Addthe chicken and beef bones.Lower the heat, cover andsimmer 2 hours. Strain thebroth into a clean saucepan.Discard the skin and bones ofthe chicken and the beef bones.Cut the chicken meat into smallpieces. Add the remainingingredients to the broth. Coverand simmer 30 minutes. Addthe chicken meat and simmer5 minutes more. Taste forseasoning and serve.

  • Chupe de camarones 1 Chupe de camarones 2 Callalu

    Shrimp soup I

    8 servings

    2 tablespoons oil1 medium sized onion, finelychopped

    3 cloves garlic, crushed1 medium sized tomato, peeled,seeded and chopped

    2 to 3 canned hot chilies.minced

    1 teaspoon salt

    Freshly ground black pepperPinch oforegano

    3 medium sized potatoes.

    for a few minutes until the eggsform strings. Remove from theheat and stir in the evaporatedmilk and parsley. Serveimmediately.

    !/2 poundfresh peasl/2 cup rice8 cups water16 large shrimp, shelled and

    deveined1 (12 ounce) can corn, drained3 eggs, lightly beaten1 cup evaporated milk1 tablespoon finely choppedparsley

    Heat the oil in a large saucepan.Add the onion and garlic andsaute until softened. Add thetomato, chilies. salt, pepper andoregano and saute 5 minutes,stirring occasionally. Chop 2 ofthe potatoes very finely andplace in the saucepan. Add thepeas, rice and water and bringto a boil. Lower the heat andsimmer 15 minutes. Cut theremaining potato into largechunks and add to the soup.Continue simmering 20 minutesuntil the potato is tender. Addthe shrimp and corn and simmer4 to 5 minutes or until theshrimp turn pink. Do notovercook. Add the eggs and stir

    Shrimp soup II

    6 to 8 servings

    2 tablespoons olive oil1 onion, finely chopped2 cloves garlic3 tablespoons tomato sauce6 cupsfish broth, or use

    l/2 clam juice and l/2 waterl/2 cup green peasY2 cup com2 large potatoes, peeled cubed1 teaspoon salt

    }4 teaspoon chili powder1 (3 ounce) package cream

    cheese

    2 cups milk24 large shrimp, shelled and

    deveined4 eggs, lightly beaten6 smallfillets offriedfish

    Heat the oil in a large saucepanand saute the onion and garlicuntil nicely browned. Removeand discard the garlic cloves.Add the tomato sauce, fishbroth, peas, corn, potatoes, salt,chili powder and marjoram.Bring to a simmer and cook 20minutes. Beat the cream cheeseuntil soft and add it bit by bitto the soup, stirring constantly.Stir in the milk, bring to asimmer and add the shrimp.Cook 3 minutes and removefrom the heat. Gradually add2 cups of the hot soup to theeggs, stirring constantly. Pourthe egg mixture back into thesoup and reheat over low heat,stirring constantly. Do not allowthe soup to boil or the eggs willcurdle. Place a piece of friedfish in each soup bowl, and ladlethe soup over the fish.

    Spinach soup with shrimp

    6 servings

    2 pounds spinach, washed andtrimmed

    1 onion, choppedl/2 pound smoked ham6 cups water12 okra, stems removed12 shrimp, shelled and deveined12 shallots or scallions, finely

    chopped1 teaspoon salt

    Freshly ground black pepper

    i4 teaspoon thyme

    Combine the spinach, onion,ham and water in a largesaucepan. Bring to a boil,reduce the heat and simmer for20 minutes. Add the okra,shrimp, shallots, salt, pepperand thyme. Cook for another20 minutes. Remove the hamand cut into small cubes. Returnham to the soup and serve hot.

  • Rich green avocado is cooked in acreamy chicken broth - served hoi

    or cold in Mexico as 'sopa deaguacate.'

    Hearty soups,flavorfulandnutritious are staples in

    I enezuela. Here, black beans

    simmer with leeks and onions for atilling, flavorful dish i recipepage

    :?.h 'lumu

    Sopa de aguacate

    Avocado soup

    4 to 6 servings

    2 large avocados, cut intosmall pieces

    !2 teaspoon saltPinch of white pepper

    1 cup heavy cream4 cups chicken broth

    ', 3 cup dry sherry1 small avocado, thinly sliced

    Place the large avocados, salt,pepper and 1/2 cup cream in thejar of a blender and blend untilsmooth. Add the remainingcream and blend just untilcombined. Heat the broth toboiling point and stir in theavocado puree. Add the sherryand sliced avocado, taste forseasoning and remove from theheat. The soup may be servedhot or cold.

  • Sopa de caroatas

    negras

    Sopa frijoles Ajiaco Cuchuco

    Black bean soup

    6 servings

    1 nip black beans, soakedovernight and drainedWater

    2 tablespoons oil1 leek, sliced into rings

    1 onion, finely chopped1 clove garlic, crushed6 cups beef broth

    1 2 teaspoon salt

    1 tablespoon brown sugar2 tablespoons butter1 cup toasted croutons

    Place the beans in a largesaucepan and add water tocover by 1 inch. Bring to a boil,lower the heat and simmer,covered, 2 to 3 hours until thebeans are tender. Heat the oil inanother large saucepan andsaute the leek, onion and garlicuntil golden brown. Add thebroth, salt and sugar andsimmer 10 minutes. Drain theexcess water from the beans andforce them through a strainerinto the broth. Stir in the butterand simmer 2 minutes. Add thecroutons to the soup and serveimmediately.

    Bean soup

    4 servings

    1 cup frijoles (Mexicanbeans) or kidney beans

    4 cups water1 onion, sliced1 clove garlic, crushed

    1V2 teaspoons chili powder1 teaspoon salt

    6 tablespoons Mozzarella,Muenster or goat cheese,cut into small pieces

    1 cup fried croutons

    Soak the beans in waterovernight. Drain. Bring 4 cupswater to a boil, add the beansand cook gently for 2\-2 to 3hours until the beans are tender.Add the onion, garlic, chilipowder and salt and cook for 10minutes. Force the soup througha strainer or puree in an electricblender. Add water if necessaryto make a thick soup. Servethe soup in individual bowls,and garnish with cheeseand croutons.

    Potato soup

  • Sopa de agriao Gretna dealface

    Watercress soup

    6 to 8 servings

    2 tablespoons butter1 onion, chopped2 large potatoes, peeled and

    cubed1 carrot, sliced

    8 cups chicken broth1 2 teaspoon salt

    Freshly ground black pepper1 bunch watercress, unshedand trimmed

    2 cups boiling water6 tablespoons heavy cream

    Melt the butter in a largesaucepan and saute the onionuntil transparent. Add thepotatoes, carrot, broth, salt andpepper and bring to a boil.Lower the heat, cover andsimmer 20 minutes untilpotatoes and carrot are tender.Meanwhile, cook the watercressin the boiling water 5 minutes.Drain and place in the jar of ablender. Add the soup and blenduntil smooth. You will have todo this in 2 batches. Return thesoup to the saucepan and heatuntil just simmering. Serveimmediately with a tablespoonof cream in the center of eachserving.

    Lettuce soup

    4 servings

    2 tablespoons butter1 small onion, finely chopped1 head Boston lettuce, shredded4 cups chicken broth

    y2 teaspoon saltFreshly ground black pepper

    J4 cup light cream1 egg yolk, lightly beaten

    Heat the butter in a saucepanand saute the onion untrsoftened. Add the lettuce, brothsalt and pepper and bring to aboil. Lower the heat, cover andsimmer 30 minutes. Combinethe cream and egg yolk in asmall bowl and add to the soup,stirring constantly. Removefrom the heat and serveimmediately.

  • Sopa de chicharo Sopa de tortilla Sopa de amendoim Sopa de milho verde

    Green pea soup

    4 servings

    3 cups fresh green peas4 cups water

    l/2 onion, chopped1 clove garlic, crushed3 tablespoons butter3 tablespoons flour1 teaspoon salt

    54 teaspoon chili powderx/i cup canned cornl/2 cup warm cream3 tablespoons finely choppedfresh coriander or parsley

    Combine the peas, water, onionand garlic in a saucepan. Bringto a boil and simmer for10 minutes until tender. Drainand force through a strainerto form a puree. Heat the butterin a saucepan. Stir in the flourand add the puree gradually,stirring constantly. Add thesalt, chili powder, corn andcream. Heat thoroughly andsprinkle with coriander orparsley before serving.

    Tortilla soup

    4 servings

    4 slices lean bacon, chopped1 onion, finely chopped

    ]/2 canned green serrano chili,minced

    8 tortillas (recipe page 31 ),cut into strips

    4 cups beef brothl/2 teaspoon salt]/2 cup grated cheddar cheese

    Fry the bacon in a saucepanuntil the fat has rendered. Addthe onion and chili and saute5 minutes. Add the tortilla stripsand saute 3 minutes more. Addthe broth and salt and bring toa boil. Ladle the soup intoindividual ovenproof bowls.Sprinkle with cheese and bakein a 475 oven 5 minutes oruntil the cheese has formed agolden brown crust.

    Peanut soup

    8 servings

    1 (2y2 pound) chicken, cutinto serving pieces

    8 cups water

    y2 pound beef cut intosmall pieces

    1 onion, chopped2 tablespoonsfinely chopped

    parsley1 tomato, quartered1 carrot

    ,peeled and sliced

    1 1/2 teaspoons saltFreshly ground black pepper

    1 cup unsaltedpeanuts1 cup water1 cup fresh green peas1 cup cooked rice4 potatoes, peeled and cubed

    Combine the chicken, water,cubed beef, onion, parsley,tomato, carrot, salt and pepperin a large saucepan. Bring to aboil, reduce the heat and simmerfor 40 minutes until the chickenand meat are tender. Strain thesoup and remove the meat andchicken. Remove the skin andbones from the chickenand cut the chicken into smallpieces. Blanch the peanuts toremove the skins. Blend in anelectric blender with the wateruntil smooth. Add this mixtureto the chicken broth, with thechicken, meat, peas, rice andpotatoes. Simmer for 15 minutes.Note: The amount of peas andrice depends on how thick youwish the soup to be.

    Green corn soup

    4 servings

    3 cups canned or frozen corny2 cup milkY2 cup chopped seditions4 cups chicken broth4 tablespoons chopped parsley4 tablespoons butter2 tablespoonsflour1 teaspoon salt

    Freshly ground black pepper

    Combine the corn, milk andscallions in an electric blenderand blend to a smooth puree.Heat the chicken broth, addthe corn puree and parsleyand cook for 15 minutes. Heatthe butter, stir in the flour andgradually add the corn mixture,stirring constantly. Season withsalt and pepper. Cook for 5minutes and serve hot.

  • Sauces

    Guacamole Salsa ranchero Salsa de chicaro Salsa verde

    Hot avocado sauce Hot red sauce Green pea sauce Green sauce

    4 servings

    2 avocados, peeled and chopped2 large tomatoes, peeled.

    seeded and chopped2 canned green serrano

    chilies. minced1 medium sized onion, finelychopped

    lA teaspoon salt2 tablespoons finely chopped

    coriander or parsley

    Place the avocados and tomatoesin a bowl and mash with theback of a fork. Add all theremaining ingredients andcombine thoroughly. Serveimmediately with tacos. tortillasor tostados. If you do not planto serve the sauce immediately,cover tightly with plastic wrapbecause it darkens when exposedto the air.

    2 hot red chilies. seeded andcut into pieces

    2 cups canned whole tomatoes2 medium sized onions,

    chopped1 clove garlic

    1 teaspoon ground corianderl/2 teaspoon sugar12 teaspoon salt

    1 tablespoon wine vinegarI tablespoon chopped parsley

    Combine the chilies. tomatoes,onions, garlic, coriander andsugar in an electric blender andblend until smooth. Add salt,vinegar and parsley. Serve hotor cold with chicken, fried eggs,tomatoes or tacos.

    4 to 6 servings

    1 cup cooked green peas2 tomatoes, peeled, seeded and

    chopped3 tablespoons finely chopped

    onion2 tablespoons vinegar2 tablespoons oil1 tablespoon chopped capers2 tablespoonsfinely chopped

    green pepper2 tablespoons chopped green

    olives

    Vi teaspoon thyme

    V2 teaspoon saltFreshly ground black pepper

    Place the peas and tomatoes ina bowl and mash with the backof a fork. Add the onion,vinegar and oil and beatvigorously. Blend in all theremaining ingredients. Serve thesauce with fish, veal or tongue.

    4 servings

    4 large tomatoes, peeled andseeded

    1 small onion, finely chopped2 tablespoons choppedfresh

    coriander or

    y2 teaspoon dried coriander1 clove garlic, crushed1 teaspoon chopped green

    serrano chili (canned)12 teaspoon salt

    Freshly ground black pepper

    Combine all the ingredients in anelectric blender and blend toform a smooth sauce. The greensauce can be served hot or cold.It is traditionally used as a saucefor meat, tacos. tostados andenchiladas.

  • Molho de camarao Molho de curry Molho de churrasco Guasacaca

    Shrimp sauce

    4 servings

    4 tablespoons butter4 large shrimp, cut in half

    lengthwise?4 teaspoon salt

    Freshly ground black pepper1 onion, choppedJ tablespoon chopped parsley2 tomatoes, peeled, seeded and

    chopped1 cup waterI tablespoon cornstarch

    dissolved in2 tablespoons tomato ketchup

    Heat the butter in a saucepan,add the shrimp and fry for 3minutes. Add the salt, pepper,onion and parsley and cookuntil the onion has softened.Add the tomatoes, water and thecornstarch dissolved in thetomato ketchup. Bring to a boil.reduce the heat and simmer,stirring constantly untilthickened.

    Curry sauce

    4 servings

    4 tablespoons butter1 onion, finely chopped2 tablespoonsflour1 to 3 teaspoons curry powder

    .

    to taste

    1 cup beef broth1 apple, peeled and chopped

    '/2 teaspoon salt1 tablespoon apple chutney

    y2 teaspoon lemon juice

    Melt the butter in a saucepan.Add the onion and fry for 5minutes until golden brown.Stir in the flour and currypowder and cook 1 minute.Add the beef broth gradually,stirring constantly, and cookuntil the sauce is smooth. Addthe chopped apple and salt.Cover and simmer for 20minutes. Stir in the applechutney and lemon juice andserve hot.

    Brazilean barbecue sauce

    3 cups vinegar1 tablespoon salt1 tablespoon sugar2 cloves garlic, crushed1 small onion, finely chopped2 tablespoonsfinely chopped

    parsley8 small chili peppers, chopped1 teaspoon rosemary1 teaspoon basil1 teaspoon thyme1 teaspoon marjoram

    Place all the ingredients in aglass jar. Cover and shakevigorously. Store in therefrigerator until ready to use.

    Venezuelan barbecue sauce

    1 avocado.peeled and chopped

    2 tomatoes, peeled, seeded andchopped

    1 cup olive oil3 tablespoons vinegar1 teaspoon prepared mustard

    'A teaspoon salt

    1 red pepper.seeded and

    finely chopped2 onions

    , finely chopped1 tablespoon finely choppedparsley

    Place the avocado and tomatoesin a bowl and mash with a forkuntil fairly smooth. Combinethe remaining ingredients andstir into the avocado tomatomixture.

  • Salsa perejil Mole poblano Salsa de almendras

    Parsley sauce

    4 servings

    l/2 cup finely chopped parsleyl/n cup blanched and chopped

    almonds6 tablespoons olive oil3 tablespoons wine vinegar

    1 teaspoon sugar

    Y2 clove garlic, crushed1/2 teaspoon salt

    Freshly ground black pepper

    Place all the ingredients in the

    blender. Blend to form asmooth puree. Serve with fish,veal, cooked meat or vegetablessuch as cauliflower, carrots

    or tomatoes.

    Spicy chocolate sauce

    10 dried ancho chili peppers

    2 cups boiling water5 tablespoons dried almonds2 onions, chopped2 cloves garlic, crushed3 tomatoes, peeled, seeded and

    chopped

    Y2 cup raisins1 tortilla (recipe page 31).

    fried in oil and broken intopieces

    2 tablespoons sesame seeds

    y2 teaspoon cinnamon1A teaspoon ground cloves

    Y2 teaspoon coriander seedsl/2 teaspoon salt4 tablespoons lard

    2 cups chicken broth

    iy2 ounces Mexican chocolate.cut into small pieces

    Cut the peppers in quarters andsoak in boiling water 1 hour.Discard the stems and seeds ofthe peppers and place thepeppers in the jar of an electricblender. Add the almonds,onions, garlic, tomatoes,

    raisins, tortilla, sesame seeds,

    cinnamon, cloves, coriander,salt and a few tablespoons of thechili soaking water. Blend atmedium speed, addingtablespoons of water ifnecessary, until a paste is

    formed. Heat the lard in asaucepan and add the chilipaste. Cook, stirring, 2 or 3minutes. Add the brothgradually, stirring constantly.

    Add the chocolate and stir untilmelted. The sauce should be theconsistency of heavy cream. Ifit seems too thick, add a little ofthe chili soaking water. Thissauce is served with tortillas,tamales. turkey and chicken.

    Almond sauce

    4 servings

    2 tablespoons lard or oil2 tablespoons minced onion1 small clove garlic, crushed1 tablespoon sugar

    2 tablespoons vinegar% cup tomato saucel/2 cup finely chopped almonds% teaspoon salt

    Freshly ground black pepper

    Heat the lard or oil in asaucepan and saute the onionand garlic until golden brown.Add the sugar, vinegar, tomatosauce and almonds and cook,stirring. 2 minutes. Season withsalt and pepper. Serve the saucehot with fish, chicken or tongue.

  • Tortillas

    Tortillas 1 Tortillas 2

    The 'tortilla' ofMexico isprobably the hardiest dish ever

    devisedby man (or, more likelyby woman'.). It i.s not only ikedaily bread ofthe country, but itis the base ofa large number ofeveryday andfestival dishes. Itcan be crisped and used to hold allsorts offillings - meat, fish,vegetables. ( Then it is called a'taco '. ) It can befried, filled andsauced then baked in a dozendifferent ways as an enchilada. Itcan be made large or small to suitthe particular requirement ofthecook. It can be broken up tothicken soups - or toasted to

    serve with appetizers. In the

    United Stales, young people inparticular havefound it awonderful addition to the 'snackculture'

    -andfill it witheverythingfrom hamburger I withor without chili sauce) to peanutbutter andjelly! The tortilla ismost commonly made of 'mais '.the corn flour native to LatinAmerica, but it may also be madefrom wheat or riceflour. Whereonce it was entirely a handoperation - (and it is quite a sightto watch a skilled womanpat thelittle ball ofdough into measuredsizes offlat cakes), tortillamaking is now done by machineswhich knead and roll the doughinto a standardform. In mostMexican cities, even the poor buytheir daily ration of tortillas froma tiny shop in the square.Tortillas may be both canned orfrozen, and a supply on handmakes it easy to turn a simplehamburger into a festive meal.

    Tamales, and 'hallacas' areessentially envelopes ofcorn-meal dough filled with meator vegetables, or sometimessweetened fruit, then wrapped ineither corn huks or banana leavesI though plain parchment will alsoserve)

    . then steamed until theflavors have blended and cookedthrough. This kind ofpreparationmakes them excellent choicesforpicnic meals.

    Tortillas 1

    2 cupsflourI teaspoon salt

    1 teaspoon baking powder3 tablespoons lard

    */2 cup water

    Sift the flour, salt and bakingpowder together into a bowl.Cut the lard into the flourwith a pastry blender or 2knives. Add the water gradually,stirring with a fork. Kneadthe dough into a ball and set itaside for 30 minutes. Pinch offwalnut sized pieces of thedough and roll each piece outon a lightly floured board intoa round 6 inches in diameterand !/g inch thick. Heat anungreased cast iron skillet untila drop of water sizzles on thesurface. Cook the tortillasabout 1 minute on each sideuntil lightly flecked with brown.As the tortillas are done, wrapthem in foil and keep warmin a 200 r oven.

    Tortillas 2

    2(1 to 24 Torn!!, is

    2 cups masa harina(cornflour)

    I teaspoon salt

    1 to iy$ cups warm water

    Combine the masa harina andsalt in a bowl. Add the warmwater gradually, kneading themixture until it can be gatheredinto a ball. On humid days, youwill need only the minimumamount of water. The doughshould not be sticky. Let it restfor 30 minutes. Form pieces ofthe dough into walnut sizedballs. Dust a board and rollingpin very generously with cornflour. Roll the balls out into 5

    to 6 inch rounds. If the doughtends to stick, return it to thebowl and knead in a little moreflour. If it seems too dry add afew drops of water and kneadthoroughly. Rub an 8 to 9 inchcast iron skillet with shorteningor lard and heat it over mediumheat. Cook the tortillas untildry. about 2 minutes on eachside. As they are done, wrapthem in foil and keep warm in avery low oven. To serve, wrapthem in a linen napkin andplace in a basket. If you makethe tortillas in advance, reheatthem in an ungreased skillet fora few seconds on each side.

  • Enchiladas Acapulco Enchiladas

    GuadalajaraPanquecas de brocoli

    Tortillas Guadalajara style Tortillas Acapulco style

    4 servings

    2 cups diced cooked chickenor turkey

    x/i cup chopped black olives

    V2 cup chopped almonds2 tablespoonsfinely chopped

    onion1 cup Salsa verde ( Recipepage 28 )

    12 tortillas l recipepage 31

    )

    V2 cup grated Parmesan cheese2 tablespoons butter

    In a bowl, combine the chicken,olives, almonds and onion.Heat the Salsa verde and spreadeach tortilla with a little of thesauce. Spread a portion of thechicken mixture over the sauceand roll up the tortillas. Placethem in a shallow butteredbaking dish and spoon theremaining Salsa verde on top.Sprinkle with cheese and dotwith butter. Bake in a 350' oven10 to 15 minutes until nicelybrowned.

    4 servings

    1 '/> cups Salsa ranchero I recipe

    page 28)12 tortillas (recipe page 31)1 cup Fri/oles refritos (recipepage 73)

    1 cup cooked diced veal orchicken

    1 cup sour cream

    Heat the Salsa ranchero andspread each tortilla with a littleof the sauce. Combine theremaining sauce with the beansand veal. Reserve J/3 of themixture. Spread each tortillawith a portion of theremaining mixture. Roll up thetortillas and place in a butteredshallow baking pan. Spread theremaining mixture over thetortillas and top with sourcream. Bake in a 350 oven 15 to20 minutes. Serve with a crispgreen salad.

    Broccoli pancakes

    6 servings

    Filling:

    / large bunch broccoli2 tablespoons vinegar4 tablespoons water4 tablespoons butter2 tablespoons finely chopped

    onion

    Meat sauce

    :

    2 tablespoons oil1 pound ground lean beef2 tablespoons finely chopped

    onion1 clove garlic, crushed1 bay leaf, crumbled

    Y4 teaspoon oregano1 tablespoon finely choppedparsley

    1 tablespoon chopped chives6 tomatoes, peeled, seeded and

    choppedV2 teaspoon salt

    Freshly ground black pepper

    12 tortillas ( recipe page 31

    )

    4 tablespoons grated Parmesancheese

    To prepare the filling, divide thebroccoli into flowerets. Combinethe vinegar and water in a smallbowl and dip the flowerets intothe mixture several times.Bring plenty of salted water to aboil and cook the broccoli about7 minutes until barely tender.Drain the broccoli. Heat thebutter in a skillet and saute theonion until soft. Add thebroccoli and saute, stirring witha wooden spoon, 2 or 3 minutesmore.

    To prepare the meat sauce, heat

    the oil in a skillet and saute thebeef until it has lost all trace ofpink. Pour off all theaccumulated fat and add theonion, garlic, bay leaf, oregano,parsley, chives, tomatoes, salt

    and pepper. Cook over low heat10 to 15 minutes, stirringoccasionally. The sauce will bethick. If it tends to stick to theskillet, add water, 1 tablespoonat a time.

    To assemble the dish, roll upthe broccoli in the tortillas,leaving a floweret sticking outat each end. Arrange thetortillas in a circle around theedge of an ovenproof servingdish. Mound the meat sauce inthe center and sprinkle withcheese. Place in a 350 oven 5 to10 minutes just until heatedthrough. Serve immediately.

  • 'Huevos rancheros'are, literally,

    eggs,farmhouse style-servedontortMas. garnished with hot

    chili sauceandcoolavocados.

    Brazilians excelat subtle spicing.

    Here, broeeoli is cookedandrolled into thin tortillasandgarnished with a tomato and herbflavoredmeat sauee (recipepage32, 3rd column).

    Huevos Rancheros

    Tortillas with eggs farmhousestyle

    4 servings

    3 tablespoons oil

    8 tortillas (recipepage 31)4 tablespoons butter8 eggs

    2/3 cup salsa rancero ( recipe

    page 28)1 avocado, thinly sliced

    Heat the oil in a skillet and frythe tortillas, 1 at a time, until

    lightly browned on both sides.Place 2 tortillas on each of 4serving plates. Melt the butterand fry the eggs until the whitesare set but the yolks still soft.

    Top each tortilla with a friedegg and garnish with salsaranchero and avocado slices.Serve immediately.

  • Panquecas com queijo Panquecas de batata Tortilla dearroz

    Pancakes with cheese Potato pancakes Rice pancake

    4 servings

    2 cups Ricotta cheese2 eggs, lightly beaten!4 cup grated Parmesan cheese

    Y2 teaspoon saltFreshly ground black pepper

    2 tablespoons finely choppedparsley

    1 tablespoon grated onion12 tortillas (recipe page 31

    )

    I cup prepared tomato sauce

    Thoroughly combine theRicotta cheese, eggs. Parmesancheese, salt, pepper, parsley andonion. Spread a portion of themixture on each tortilla. Roll upthe tortillas and place in ashallow buttered baking dish.Pour the tomato sauce on top.Bake in a 350 oven 10 to 15minutes until the sauce isbubbling.

    4 servings

    2 large raw white1 tablespoon grated onion2 eggs, beaten2 tablespoonsflour1 teaspoon salt

    Freshly ground black pepperOilfor frying

    Peel the potatoes and grate themcoarsely. Stir in the onion, eggs,flour and seasonings. Heat %inch oil in a frying pan and dropthe potato mixture bytablespoons into the hot oil.flattening each pancake with aspoon. Fry for 5 minutes oneach side until golden brown.Drain on paper towels andserve hot. If desired, crisp

    cooked bacon may be crumbledinto the mixture before cooking.

    Note: The pancakes must becooked immediately afterpreparing as the potato mixturedarkens as it stands.

    4 to 6 servings

    2 tablespoons oilJ onion, finely chopped1 small red pepper, finelychopped

    2 cloves garlic, crushed1 cup rice

    1 teaspoon salt

    2 cups boiling water

    3 eggs1 2 cup grated Parmesan cheese

    Heat the oil in a saucepan andsaute the onion, red pepper andgarlic 5 minutes over mediumheat. Add the rice and salt andcook, stirring, for about2 minutes until the rice isopaque. Add the water and stironce with a fork. Lower theheat, cover and simmer 25minutes or until the rice hasabsorbed all the liquid. Removefrom the heat and set asideuntil the rice is cold. Beat the

    eggs with the cheese andcombine with the cold rice.Transfer to a large shallowfireproof skillet or baking pan.Place under the broiler for 5minutes until the top hasbrowned. Serve immediately.

  • Rice and corn dishes

    Arroz a la mexicana Airoz verde Arroz jocqui

    Rice Mexican style

    3 tablespoons oil1 large onion, chopped

    1 1 2 cups rice

    3 cups chicken broth4 large tomatoes, peeled,

    seeded and chopped2 red chilies, mashed1 clove garlic, crushed

    12 teaspoon salt

    Heat the oil in a saucepan, addthe onion and fry for 5 minutesuntil golden brown. Add therice and stir for 2 minutes.Add the chicken broth,tomatoes, chilies, garlic and salt.Cover and simmer gently for 25minutes until the rice is tenderand has absorbed the liquid.Serve with a salad or tomatoes.

    Green rice

    4 servings

    2 green peppers, seeded andfinely chopped

    1 chili poblano, peeled, seededandfinely chopped

    1 cup chopped parsley1 green onion, chopped1 clove garlic

    3 cups chicken broth3 tablespoons oil

    1 1/2 cups raw rice3 hard boiled eggs, sliced2 small cans sardines, drained

    Combine the green peppers,chili poblano, ' 2 cup parsley,onion and garlic in an electricblender. Blend to form a smoothpuree. Add the chicken brothand mix well. Heat the oil in asaucepan. Add the rice, stirringconstantly until the rice is lightly-

    browned. Add the puree, cover,and cook gently for 20 minutesuntil the rice is tender. Transferto a warm serving dish andsprinkle with the remainingparsley. Garnish with slicedand sardines and serve hot.

    Rice with sour cream

    2 cups cooked ricej/2 cup diced cooked chicken

    Y2 cup diced cooked haml/2 teaspoon salt

    Freshly ground black pepper2 cups sour cream2 sweet green peppers,

    seeded and cut into pieces3 tablespoons tomato catsupV2 pound Ricotta cheese6 tablespoons grated Parmesan

    cheese

    Combine the rice with thechicken and ham. Season withsalt and pepper. Mix the sourcream with the green peppersand tomato catsup. Alternatelayers of rice, sour creammixture and Ricotta cheese in abuttered fireproof dish. Top witha layer of rice. Sprinkle withParmesan cheese. Bake in apreheated 350 : oven for 30minutes until the cheese hasmelted and browned.

    >*tiVfvMiV>%

  • Rice, subtly spiked with glowing

    pink ham is topped with crisplysauteedpineapple rings in this

    uniquely island way in Jamaica.

    Yambalaya

    Rice with ham and pineapple

    4 to 6 servings

    6 tablespoons oil1 pound cooked ham, cubed1 onion, chopped2 cloves garlic, crushed1 tomato, peeled, seeded and

    sliced

    1 bouillon cube1 teaspoon saffron (optional)2 cups rice

    3 cups waterI teaspoon salt

    Freshly ground black pepperJ cup canned shrimp (drainand reserve juice)

    1 (1 pound) can slicedpineapple (drain and reservejuice)

    1 egg, lightly beaten

    1/2 cup fine dry breadcrumbs4 tablespoons butter

    Heat the oil in a saucepan andand fry the ham for 5 minutes.Add the onion and garlic andfry 5 minutes until soft andgolden. Add tomato andbouillon cube and simmer for 5minutes more. Add saffron,rice, water, salt, pepper and thejuices from the pineapple andshrimp. Cook over low heat for25 minutes or until the rice istender. Stir in the shrimp andmix well. Dry the slices ofpineapple, dip in beaten eggand breadcrumbs. Heat thebutter in a frying pan and fry thepineapple slices until goldenbrown. Transfer the rice to aheated serving dish, garnishwith pineapple slices and servehot.

  • All through Latin America then-are variations ofthe comhu.sk.stuffed with meat. meal,

    vegetables . spices - all carefully

    trappedandsteamed to delicateendemess. These tamalesare

    ypical ofMexico.

    Pasta is popular in Paraguaythanks to the Italian immigrantsthere. Here it is served withmushrooms and spicy sausage,(below)

    Tallarines

    con salsa dehongos

    Humitas

    Noodles with mushroom sauce Stuffed corn husks

    4 servings

    3 slices bacon, chopped2 onions, finely chopped1 cup tomato sauce1 tomato, peeled, seededand chopped

    54 pound ham, cut intothin strips

    2 Spanish sausages orsubstitute pepperoni

    l/2 teaspoon saltFreshly ground black pepper

    1 cup chopped mushrooms1 cup beefbroth

    y4 pound noodles, cookeduntil barely tender anddrained

    1 cup grated Parmesan cheese

    Fry the bacon in a saucepanuntil the fat has rendered. Addthe onions and fry until goldenbrown. Add the tomato sauce,tomato, ham, sausages, saltand pepper and combinethoroughly. Cover and simmer20 minutes. Add the mushroomsand broth and simmer,uncovered, 15 minutes more.Make a layer of noodles in ashallow buttered baking dish.Sprinkle with some of thecheese and spread with partof the sauce. Continue layeringuntil all the ingredients are used,ending with a layer of sauce.Bake in a 375 oven 25 minutes.Serve from the baking dish.

    4 to 6 servings

    4 cups (8 ears) fresh cornkernels

    3 tablespoons butter1 onion, chopped1 tomato, peeled, seededand chopped

    Y2 teaspoon saltFreshly ground black pepper

    1 teaspoon sugar

    54 cup milk2 eggs

    Remove the corn kernels fromthe cobs. Reserve the cobs.Keep the largest husks (leavesfrom the corn cobs) and coverwith boiling water to soften.Heat the butter in a frying pan,add the onion and fry for5 minutes until soft. Add thetomato, salt, pepper and sugarand cook for 5 minutes. Addthe corn, milk and eggs andcook gently for 10 minutes,stirring constantly. Dry thecorn husks and place 3tablespoons of the mixture inthe center of each. If husksare small, use 2 for eachhumitas. Fold the sides of thehusks over the filling and lapthe two ends over each otherto enclose the filling. Secure

    tightly with string. Arrangethe cobs on the bottom of alarge wide pan and barelycover with boiling water.Cover with the humitas.Cover the pan tightly so thatsteam cannot escape and cook30 minutes. Remove from theheat, untie and stack on hotplatter without opening the husks.

  • Tamales

    Stuffed corn husks

    12 to 16 . rings

    12 to 16 dried orfresh cornhusks

    Y2 cup lard2 cups masa harina (cornflour)

    1 teaspoon salt

    Vi lo 2A cup beef broth1 cup mole poblano I recipepage 30)

    l/2 pound cooked turkey meat,diced

    Soak the dried corn husks inwarm water 30 minutes or washthe fresh corn husks. Beat the

    lard with an electric mixer untillight and fluffy. Add the masaharina and salt and combinethoroughly. Add enough of thebroth to make a soft dough.Spread the corn husks out on aboard. They should measureapproximately 4 to 5 incheswide and 8 inches long. If theyare not wide enough, overlap2 husks. Spread the dough to a3 inch square in the center ofeach husk. Combine the poblanosauce and the diced turkey andplace a mound of the mixtureon top of the dough. Fold overeach long, narrow edge, thenfold in thirds, enclosing thefilling. Place the tamales. seamside down, in a steamer orcolander. Steam over simmeringwater 1 hour. Serve immediately.

    Tamale pastel

    Mexican corn pie

    4 servings

    2 tablespoons olive oil2 onions, chopped1 clove garlic, crushed2 cups diced cooked pork1 teaspoon chili powder

    1/3 cup chopped pitted olives

    14 teaspoon corianderl/2 teaspoon salt4 small tomatoes, peeled,

    seeded and chopped1 cup beef broth

    Y2 cup water1/4 cup masa harina ( corn flour

    )

    6 slices Muenster cheese

    Heat the oil in a heavy fryingpan. add the onions and garlicand cook for 5 minutes untilsoft and golden. Add the dicedpork, chili powder, olives,coriander, salt, tomatoes andbeef broth. Simmer for 10minutes. Combine the water andmasa harina and add to the pan.Bring to a boil, stirringconstantly, and cook for 5minutes. Turn into a buttered8 inch square baking dish andcover with slices of cheese. Bakein a preheated 350 oven for30 minutes and serve hot.

    Pastel de choclo

    C h ilea 11 corn pie

    6 servings

    4 tablespoons oil1 onion, chopped

    y2 pound ground beefVi teaspoon thyme'2 teaspoon salt

    Freshly ground black peppe,3 hard boiled eggs, sliced

    14 cup raisins2 cups diced cooked chicken

    1 1/2 cups frozen or canned corn1 cup milk2 eggs, beaten

    l/2 teaspoon basil1 teaspoon sugar

    2 tablespoons butter

    Heat the oil in a frying pan, addthe onion and fry for 5 minutesuntil soft and golden. Add theground beef, thyme, salt andpepper and cook for 10 minutes,stirring occasionally. Place in a

    buttered ovenproof casserole.Arrange a layer of egg slicesover the meat, sprinkle withraisins and cover with thechicken. Cook the corn in themilk for 5 minutes. Cool. Addthe beaten eggs, basil and sugar.Pour over the chicken, dot withbutter and bake in a preheated350 oven for 30 minutes.

  • Pan de maiz Chepa Angii

    Com bread pudding

    8 to 10 servings

    3 tablespoons olive oil3 onions, finely chopped3 tomatoes, peeled, seededand chopped

    Y4 cup chicken broth1 teaspoon salt

    2 cups sifted corn meal1 teaspoon baking powder

    12 pound cottage cheese3 tablespoons melted butter

    1 y2 cups milk

    Heat the olive oil in a saucepan

    and saute the onions 5 minutes.Add the tomatoes and cook10 minutes, stirring frequently.

    Add the broth and salt andcook over medium heat 10minutes. Sift the corn mealand baking powder togetherinto a bowl. Add the cottagecheese, butter and milk andmix thoroughly. Stir in theonion tomato mixture. Place ina buttered 8x8 inch bakingpan and bake the pudding in a350 : oven 1 hour. Cut intorectangles and serve immediately.

    Corn bread

    2/3 cup butter

    2 eggs

    1

    Y

    2 cups grated sharp Cheddarcheese

    2y4 cups yellow corn mealY2 teaspoon salt2 teaspoons baking powder

    1/3 cup milk

    Beat the butter until light andfluffy. Add the eggs 1 at a time.beating well after each addition.Add the cheese and beat untilthe mixture is smooth. Combinethe corn meal, salt and bakingpowder and add to the cheesemixture alternately with themilk. Continue beating untilwell blended. Spread the batterin a buttered 8 inch loaf pan andcover with aluminum foil. Bakein a 375 : oven 50 to 60 minutesor until the loaf is firm. Removefrom the pan and cool on a wirerack.

    4 to 6 servings

    2 cups water1 cup coconut milk (see note)

    I y2 cups ricefloury2 teaspoon salt

    Combine water and coconutmilk. Place 2 cups of the mixturein a saucepan and bring to asimmer. Combine the rice flourwith the remaining liquid andbeat with a wire whisk untilsmooth. Add the flour paste tothe simmering liquid, a little ata time, stirring constantly witha wire whisk. Boil 5 minutes,stirring constantly. Lower theheat and simmer 15 minutes,stirring occasionally. Season

    with salt. This dish istraditionally placed in a mold,chilled and served cold, butmost Americans prefer it servedhot like a thick cereal.

    Note: To make coconut milk,simmer together equal parts ofshredded dried coconut andmilk for 30 minutes. Strain anduse the milk as directed.

  • Fish dishes//; Mexico, delicate lightlysauteedfish fillets are marinatedman orangejuice/oil mixture andgarnished with greenpepper andfragrant orange rind.

  • >ks combine nati\sandsaffron into

    soul-satisfying slew in the

    Antilles.

    Island coi

    vegetable

    Pisca stoba

    Latin America encompasses morethan seven thousand miles ofcoastline with two oceans, the

    GulfofMexico and theCaribbean Sea to provide aseemingly endless variety ofgiftsfrom the sea. Quite naturally, fishis the major protein in most ofthecoastal countries. Few thingsequal the glory offresh-caughtfish, quickly cooked -eithersimply broiled over an openfireon a beach ; or stewed withfreshvegetables and spicesfor afamilymeal. The cooks ofLatinAmerica have developed aninfinite number ofways toprepare their natural glory.

    Pickled, smoked, curried, stewed,stuffed, sauced (often with otherfish), fish in the countries ofLatin America reaches a peak ofperfection seldom found in anyother part ofthe world.Ofparticular note is the greatsupply ofred snapper availablethroughout Mexico - often servedwith sweet and sour sauce thatdefies analysis. All through the

    Caribbean areas, thefish marketsare one of the great 'tourista'

    sights. The great variety ofseafood is attractively arrangedand garnished and the vendorssing the special charms oftheirparticular catch each morning.The Amazon and the River Plataalso supply a great abundance offish. Shellfish - the huge shrimp,and lobsters caught offdie coastofChile and Peru - arefamousall over the world.

    The breading andfryingtechniques so common in North

    America are seldom found in thesouthern countries where thecooks understand die need tomaintain the delicate, natural

    flavor offish or to encliance it

    only lightly.

    4 servings

    2 tablespoons butter1 onion, thinly sliced and

    separated into rings2 cloves garlic, crushed1 green pepper, seeded andchopped

    1 tomato, peeled, seeded andchopped

    1 teaspoon salt

    Large pinch ofsaffron1 cup water4 small cooked potatoes,

    cubed

    4 fish fillets (halibut, cod,red snapper, cut into 3 to4 inch pieces)

    Heat the butter in a casserole.Add the onion, garlic, greenpepper and tomato and cook,stirring, 2 minutes. Add thesalt, saffron and water andbring to a boil. Lower the heat,cover and simmer 30 minutes.Add the potatoes and fish andsimmer 10 to 15 minutes,depending on the thickness ofthe fish fillets. Do not overcookthe fish. Serve fromthe casserole.

  • Escabeche de pescado Cebiche de corvina Peixe escabeche

    a moda Brasileira

    Massala viesie

    Pickled fish

    4 servings

    3 tablespoons butter2 pounds fish fillets

    !4 cup olive oil

    YA cup orange juice3 tablespoons tarragon

    vinegar

    2 hay leaves1 teaspoon salt

    1/8 teaspoon white pepperGrated rind of2 oranges

    2 tablespoons finely choppedgreen pepper

    2 tablespoons finely choppedsea/lions

    1 small clove garlic, crushed

    Heat the butter in a skillet andbrown the fish fillets quickly onboth sides. Carefully transfer thefish to a shallow glass dish.Combine the remainingingredients and pour over thefish. Cover tightly with plasticwrap and refrigerate at least 12hours, basting occasionally

    Peruvean pickled fish

    6 servings

    2 pounds hake or other whitefish fillets

    1 teaspoon saltFreshly ground black pepper

    2 whole hot chili peppers,seeded and sliced into thinstrips

    1 tablespoon chili powder2 large onions, finely chopped

    Juice of3 lemonsJuice of4 limes

    I head oflettuceI pound sweet potatoes, cookedand sliced

    4 ears fresh corn, cooked andcut into 2 inch rounds

    Cut the fish into 1 inch piecesand place in a large flat glass orceramic dish. Mix the salt,pepper and the chili peppers.Add the chili powder andonions and combine with thefish. Add the lemon and limejuices and stir carefully so thatfish does not break. If themarinade does not cover thefish, add additional lemon orlime juice. Cover andrefrigerate 3 to 4 hours orovernight. When ready to serve,place the raw fish on a bed oflettuce leaves. Serve with thehot slices of sweet potato andrings of corn on the cob.

    Fried fish in escabeche sauce

    4 servings

    I tomato, peeled, seeded andchopped

    1 onion, cut into thin slices1 tablespoon chopped

    coriander or1 teaspoon dried coriander

    1 tablespoon chopped parsley1 tablespoon chopped chives2 tablespoons oilI tablespoon vinegar1 clove garlic, crushedI cup water

    x/2 teaspoon saltFreshly ground black pepper

    1 4 cup oiliy2 pounds fillets of white fish

    Prepare the sauce by mixing allthe ingredients together, exceptfor the oil and fish. Bring to aboil and simmer for 10 minutes.Keep warm. Heat the % cup oilin a frying pan, add the fish andfry over high heat for 5 minuteson each side. Add the sauce andsimmer for 5 minutes. May beaccompanied by fluffy rice.This dish may also be servedcold as a salad.

    Curried fish

    4 servings

    4 fillets of cod, halibut orsnapper

    1 teaspoon salt

    6 tablespoons oil1 onion, chopped2 cloves garlic, crushed1 tomato, peeled, seeded andchopped

    1 green pepper, seeded and cutinto pieces

    1 to 3 teaspoons curry powder,to taste

    1 cup water

    Dry the fish with paper towelsand season with salt. Heat theoil in a frying pan and brown thefish 5 minutes on each side.Remove the fish from the pan.Add the onion and garlic tothe same oil and fry for 5minutes. Add the tomato,pepper and curry and cook for5 minutes more. Return the fishto the pan. Add the water andsimmer, covered, for 15 minutes.Serve the fish with rice.

  • Pescadilla al homo Cebiche

    Baked whiting

    4 servings

    1 (3 pound) whiting2 cups freshly made

    breadcrumbsI cup milk1 onion

    ,

    grated2 tablespoons finely chopped

    parsley1 egg yolk

    1 2 teaspoon salt

    Freshly ground black pepper1 onion, sliced

    1 stalk celery, sliced

    6 parsley stems4 slices lemon'4 cup olive oil

    Juice of2 lemons

    Y2 cup dry white wine

    Have the fishman clean the fishbut leave the head and tailintact. Soak the breadcrumbs inthe milk 10 minutes. Squeezeout the excess milk and place thebreadcrumbs in a bowl. Add thegrated onion, parsley, egg yolk,salt and pepper and combinethoroughly. Stuff the fish withthe mixture and secure theopening with skewers or thread.Pass a trussing needle threadedwith string through the head andtail of the fish and gently pull itinto a semicircle. Knot thestring to hold the fish in thatposition. Scatter the sliced onion,celery, parsley and lemon sliceson the bottom of a baking dish.Place the fish on top of thevegetables and pour over theolive oil. lemon juice and wine.Bake in a 400 : oven about 25 to30 minutes until the fish flakeseasily with a fork. Baste

    '

    frequently with the pan juices.Place the fish on a heatedplatter and remove the stringand trussing skewers. Strain thecooking liquid over the fish andserve immediately.

    Pickled raw fish

    6 servings

    6 fillets of sole, cut intothin strips

    1 cup dry while wine1 cup lemon juice3 onions, thinly sliced2 teaspoons salt1 cup water

    \/2 cup vinegar2 chili peppers minced or

    V2 teaspoon chili powder% teaspoon freshly ground

    black pepper3 cooked sweet potatoes, sliced

    Lettuce leaves

    Place the fish in a bowl and addthe wine and lemon juice. Letstand 3 hours at roomtemperature. Place the onionsin a separate bowl. Addteaspoon salt and the water

    and soak 20 minutes. Drainand rinse the onions undercold running water. Returnthe onions to the bowl. Add the\inegar and soak 1 hour.Drain and toss with the chilipeppers, black pepper andremaining salt. Gently combinethe onion mixture with the fishand let marinate 2 hours more.Refrigerate 2 to 3 hours beforeserving. Serve garnished withsliced sweet potatoes andlettuce leaves.

  • Delicate fillets oflocalfish arewrappedaround a creamy eggyolk filling andbaked in a simplesauce for a delectable dish in

    Bolivia.

    Pescado al homo Pcjerrey en escabcchc

    Baked fish fillets

    6 servings

    6 tablespoons butter2 onions, chopped

    2Y2 cupsfresh breadcrumbs3 egg yolks, beaten2 tablespoons heavy cream

    l/2 cup sherry1 1/2 teaspoons salt

    Freshly ground black pepper54 teaspoon nutmeg6 fillets ofsole orflounder

    Heat 4 tablespoons butter in afrying pan. Add the onions andfry for 10 minutes until soft andgolden. Add the breadcrumbs.

    egg yolks, cream, 54 cup sherry.

  • The combination offish and fruitjuice is apopular one,fullofprotein and vitamin C '. In Mexicochopped olives and redpepper areadded to enhance the flavor andgarnish the dish.

    Pescado en jugo

    defruta

    Huachinango

    a la veracruzana

    Fish prepared with fruit juice

    3 servings

    2 tablespoons oil1 large onion, chopped

    l/2 cup black olives, pitted andcut into quarters

    Vi cup red pepper, chopped1 teaspoon dried coriander

    l/2 teaspoon saltFreshly ground black pepper

    4 tablespoons orange juice2 tablespoons lemon juice1 tablespoon butter

    3 ( 3/4 pound) wholefishWhites of3 hard boiled eggs,chopped

    Heat the oil, add the onion andfry for 5 minutes until soft. Addthe olives, red pepper,coriander, salt, pepper and fruitjuices. Melt the butter in anovenproof casserole, add thefish and pour over the sauce.Bake in a preheated 350 ovenfor 15 minutes or until the fishis tender. Baste with the sauceoccasionally during cooking.Garnish with the chopped eggwhites and serve hot.

    Fish Veracruz style

    4 servings

    1 (2 pound) red snapper orotherfish

    I teaspoon salt1 clove garlic, crushed4 tablespoons olive oilI onion, chopped5 tomatoes, peeled, seeded and

    chopped

    J4 teaspoon cinnamon54 teaspoon cloves

    5/3 cup jalapeno pepper (cannedhot chili), seeded and cutinto strips

    3 tablespoons capers1 tablespoon lemon juice

    5/3 cup stuffed olives, halved

    Clean the fish and rub with saltand garlic. Heat the oil, add theonion and fry 5 minutes untilsoft and golden. Add thetomatoes, cinnamon and clovesand simmer gently for 5 minutes.Place the fish in a butteredovenproof dish and cover withthe jalapeno pepper, capers,lemon juice and olives. Coverwith the tomato mixture.Bake in a preheated 350 ovenfor 30 to 40 minutes until thefish is tender. Serve with frijolesrefritos and crisp tortillas.

  • Corvina al homo

    con salsa de huevo

    Pudimdebacalhau Bacalao a la argentina

    Corbina baked with egg sauce

    4 servings

    4 ( l/2 pound) pieces corbina orhalibut

    '/2 teaspoon salt

    Freshly ground black pepperJuice of 1 lemon

    1 onion, slicedl/2 cup olive oil2 egg yolks

    Sprinkle the fish on both sideswith salt, pepper and lemonjuice and place in a shallowovenproof casserole. Arrangethe onion slices on top of thefish and pour on the olive oil.Bake in a 350 oven about 12minutes or until the fish flakeseasily with a fork. Transfer thefish to a heated serving plate andstrain the pan liquid into asmall saucepan. Beat the eggyolks into the liquid and placeover very low heat, beatingconstantly with a wire whiskjust until the mixture thickens.Immediately remove from theheat. Spoon the sauce over thefish and serve.

    Molded salt cod with shrimpsauce

    34 pound salt cod3 tablespoons oil1 onion, finely chopped2 tomatoes, peeled, seeded and

    chopped1

    4 cup dry white wine4 tablespoons butter6 tablespoonsflour

    iy4 cups milk4 eggs, separated

    1

    2 cup raisins

    Freshly ground black pepper2 tablespoons finely chopped

    parsley

    2 small onions, thinly sliced5 pimiento stuffed olives,

    thinly sliced

    Soak the cod in cold waterovernight, changing the waterseveral times. Remove any sk.'-iand bones and grind the cod ina blender or use the finest bladeof a meat grinder. Heat the oilin a skillet and saute the onion,tomatoes and cod for 5 minutesover medium heat. Add thewine and simmer 5 minutes.Meanwhile, heat the butter in asaucepan. Add the flour andcook, stirring, 2 minutes. Addthe milk gradually, stirringconstantly until the mixture isvery thick. Remove from theheat and beat in the egg yolks,1 at a time. Stir in the raisins.pepper, parsley and cod mixture.Beat the egg whites until softpeaks form. Stir !/3 of thewhites into the cod mixture andcarefully fold in the remainder.Butter and flour a 2 quart

    ovenproof mold. Transfer thecod mixture to the mold andplace it in a larger pan of hotwater to come 2a of the way upthe sides of the mold. Bake in a350 oven 1 Is hours or until aknife inserted in the centercomes out clean. Remove fromthe oven and let stand 10minutes. Unmold the cod ontoa serving plate and decoratewith thinly sliced onions andolives. Serve with a shrimpsauce (page 29).

    Cod Argentine style

    6 servings

    I] J pounds dried salt cod1 onion1 bay leafy2 cup olive oil3 onions, chopped1 clove garlic, crushed2 cups cooked chick peas3 eggs3 tablespoons lemon juice% teaspoon chili powder4 tablespoons grated Parmesan

    cheese

    4 tablespoonsfinely choppedparsley

    l/2 cupfine dry breadcrumbs2 tablespoons butter

    12 olives, pitted

    Soak the cod for 12 hours incold water. Change the watertwice. Drain. Cover the fish withfresh water and add the onionand bay leaf. Bring to a boil,reduce the heat and simmer for30 minutes. Drain and flake thefish finely with a fork. Heat 4tablespoons oil in a saucepan,add the chopped onions andgarlic and fry for 5 minutes untilgolden. Add the flaked cod andchick peas and mix well. Spreadin a buttered ovenproof dish.Beat the eggs and add theremaining olive oil gradually.Stir in the lemon juice, chilipowder, grated cheese andparsley. Pour this mixture overthe fish, cover with breadcrumbsand dot with butter. Bake in apreheated 350 : oven for 20minutes. Garnish with olivesand serve from the dish.

  • Filet de peixe

    a Margucry

    Huachinango relleno Yatapa

    Fish fillets in wine sauce

    4 servings

    2 pounds fillet ofsole1 teaspoon salt

    Freshly ground black pepper1 ' 2 cups dry white wine

    1 cup sliced mushrooms2 tablespoons butter3 tablespoonsflourI egg yolk

    !/2 cup heavy creamJuice of J 2 lemon

    1 cup cooked small shrimp

    Sprinkle the fillets of sole with1 2 teaspoon salt and pepper.Fold them in half and placein a buttered heatproof casseroleAdd 2 CUP wine. Bring to asimmer, cover and cook8 minutes until the fish is justdone. Do not overcook. Drainthe fillets and arrange in anovenproof serving dish. Cookthe mushrooms in boilingsalted water 2 minutes. Drainand place on top of the fish.Melt the butter in a saucepan.Add the flour and cook,stirring. 1 minute. Add theremaining wine gradually,stirring constantly, until the

    sauce is thickened and smooth.Beat the egg yolk with thecream in a mixing bowl. Addthe hot sauce a little at a time,beating constantly with a wirewhisk. When 3 4 of the hot saucehas been added, pour themixture into the saucepan.Bring to a simmer and stir inthe lemon juice and remainingsalt and pepper. Sprinkle theshrimp over the fish and pourthe sauce over all. Place in a

    350 : oven 5 to 10 minutes untilheated through. Serveimmediately.

    Stuffed fish

    6 servings

    6 tablespoons butter3 tablespoonsflour

    4 cup chicken broth

    4 cup light cream

    4 teaspoon salt

    Freshly ground black pepperJuice of 1 2 lemon

    1 cup sliced mushrooms12 cooked mussels, sliced6 fillets ofsole2 tablespoonsfinely chopped

    parsley

    Heat 3 tablespoons butter in asaucepan. Add the flour andcook, stirring. 1 minute. Add thebroth and cream gradually,stirring constantly until the

    sauce is thick and smooth.Season with salt, pepper andlemon juice. Heat the remainingbutter in a skillet and saute themushrooms 2 or 3 minutes overhigh heat. Remove from theheat and combine themushrooms with the mussels and\ 2 cup of the sauce. Sprinklethe fillets with salt and pepperand spread each with a portionof the stuffing. Roll up thefillets and tie with string. Placein a buttered shallow bakingdish and top with the remainingsauce. Bake in a 375 oven 1 5 to20 minutes. Garnish withchopped parsley and serve with

    Fish stew

    servings

    3 cups unsweetened gratedcoconut

    3 cups milk4 tablespoons olive oil2 onions, finely chopped2 cloves garlic, crushed

    Y2 teaspoon chili ponder4 tomatoes, chopped2 cups water2 teaspoons saltJ teaspoon ginger2 bay leaves2 pounds fish fillets (cod or

    halibut), 4 inch pieces

    1 pound shrimp, shelled anddeveined

    I cup ground unsalted peanuts6 tablespoons cornmeal

    Place the coconut and milk in asaucepan and simmer over thelowest possible heat 30 minutes.Strain and reserve the milk.Heat the oil in a large saucepanand saute the onions and garlicuntil golden brown. Add thechili powder and tomatoes andsimmer 5 minutes. Add thewater, salt, ginger and bayleaves and bring to a boil.Lower the heat, add the fishfillets and shrimp and simmer3 to 5 minutes. Transfer the fishand shrimp to a plate. Strainand reserve the broth. Place thereserved milk in a largesaucepan, add the peanuts andsimmer 15 minutes. Add thereserved fish broth and stir incornmeal. Simmer 25 minutes,stirring frequently. Add fish andshrimp and simmer until heatedthrough. Serve over rice.

  • F/.s/i is sometimes finely chapped

    ith seasoning, thenfriedquickly

    to preserve its delicacy.

    The beautiful big shrimp of the

    Caribbean are sweet and rich . In

    Guyanas they are quicklyfried,

    then simmered briefly in apungent

    curry sauce.

    Balchi di pisca Sara Sara

    Fish balls

    |4 servings

    2 cups water-% teaspoon salt

    1 poundfish fillets2 slices day old. firm textured

    white bread, crusts removed

    Y2 cup milk1 egg, lightly beaten

    1

    Y

    2 tablespoons tomato puree

    Freshly ground black pepper

    1 cup fine dry breadcrumbs4 tablespoons oil

    Bring the water to a simmer andadd Vi teaspoon salt and the fishfillets. Cook gently 8 minutes oruntil the fish is tender. Removethe fish with a slotted spoon andpat dry with paper towels.

    Flake the fish finely with a fork

    and place in a bowl. Soak thebread in the milk 5 minutes.Squeeze out the excess milk andcrumble the bread into the bowl.

    Add the egg, tomato puree,remaining salt and pepper andcombine thoroughly. Shape themixture into walnut sized balls

    and coat with breadcrumbs.Heat the oil in a skillet andsaute the fish balls until golden

    brown on all sides. Removethem with a slotted spoon anddrain on paper towels. Serve

    immediately.

    Shrimp in curry sauce

    4 servings

    6 tablespoons oil

    12 jumbo shrimp, shelled anddeveined

    4 cloves garlic, crushed

    1 fresh red pepper, seeded andcut into small pieces

    1 onion, chopped1/3 teaspoon salt

    1 to 3 teaspoons curry powder,

    to taste

    1 tomato . peeled, seeded andsliced

    2 tablespoons chopped parsleyor celery leaves

    Heat the oil in a frying pan andfry the shrimp on both sides for5 minutes. Reduce the heat, andadd the garlic, red pepper,onion, salt, curry and tomato.Simmer for 10 minutes. Sprinklewith chopped parsley or celeryleaves before serving.

  • Brazil's African injlu

    evident in thispepper

    rice dish.

    shrimp ami

    Camarao a Bahiana

    Shrimp Bahia style intomato sauce

    4 servings

    3 tablespoons oil

    1 onion, finely chopped6 small tomatoes, peeled,

    seeded and choppedl/4 cupfinely chopped parsley2 pounds shrimp, shelled and