Arroz con pollo, which means “rice with chicken” in Spanish, is a beloved Latin American dish that’s similar to paella. My version is simple to make: start by seasoning and searing bone-in chicken pieces until golden brown, then sauté onions and bell peppers until fragrant and tender. Next, add rice, garlic, and tomato paste and toast…
Turkey Picadillo Should Be on Your Cinco de Mayo Menu
It takes plenty of seasoning to transform ground meat into craveable dishes. Throughout Latin American cooks add chiles, tomatoes and dried fruit to simple ground pork or beef to create picadillo — a rich chopped meat mixture used to stuff chiles, tacos, appetizers and more. Dark, rich and mildly spicy, ancho chiles add loads of…
Twice-Fried, Twice the Appeal: Crispy Tostones Will Be Your New Favorite Side Dish
The plantain is a staple in Latin American cuisine. Sometimes referred to as the macho banana, it’s a member of the banana family, but quite different from the ubiquitous sweet yellow Cavendish most common in North American grocery stores. (Fun fact: There are more than 1,000 varieties of bananas.) Besides tending to be bigger, the…
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