Embark on a culinary journey with these 12 diverse traditional Latin American recipes that you can easily prepare at home. Each dish is a example to the rich culture and flavors of the region, blending spices, herbs, and fresh ingredients to make different meals. From savory dishes to adventurous treats, discover the essence of Latin American cooking with these selected recipes.
1. Arepas from Colombia
Arepas are a popular Colombian staple, made from ground maize dough. To prepare, combine 2 cups of arepa flour with a pinch of salt in a large bowl. Gradually add 1 1/2 cups of warm water, mixing until the dough comes together. Let the dough rest for about 5-10 minutes to allow it to firm up. Once rested, divide the dough into portions and shape them into round patties. Heat a griddle or skillet over medium heat and cook the arepas for about 4-5 minutes on each side, or until golden brown. Serve with your choice of cheese, meats, or avocado for a satisfying meal.
2. Ajiaco Soup from Bogotá
Ajiaco is a hearty soup from Bogotá, Begin by cooking 500g of chicken in 2 liters of chicken broth, bringing it to a simmer over medium heat. Once the chicken starts to cook through, add 3 types of potatoes—such as russet, red, and yellow potatoes—each cut into chunks (400g of each variety). Add 2 ears of corn, broken into pieces, and allow the ingredients to simmer until the potatoes become tender and the chicken is fully cooked and can be easily shredded. Season with salt and pepper to taste. For the final touch, serve the soup with a side of capers, a generous dollop of cream, and a sprinkle of fresh cilantro.
3. Feijoada from Brazil
Feijoada is Brazil’s national dish, a flavorful stew of beans and meat. Begin by soaking 400g of black beans overnight in water. In a large pot, cook 300g of beef and chicken, adding garlic, onions, and spices to build flavor. Once browned, add the soaked beans and enough water to cover everything, letting it simmer until the meat is tender and the beans are soft. Season with salt and pepper to taste. Serve the dish with rice and collard greens for a hearty and comforting meal, typical of Brazilian gatherings.
4. Ceviche from Peru
Ceviche is a flavorful Peruvian dish made from fresh fish marinated in citrus juices. Begin by dicing 400g of white fish, such as snapper or tilapia, into small cubes. Place the fish in a bowl and cover with the juice of 8 freshly squeezed limes, ensuring the fish is fully submerged. Add thinly sliced red onions, finely chopped chili for a little heat, and freshly chopped cilantro for flavor. Allow the mixture to sit in the refrigerator for at least 15 minutes to let the fish “cook” in the citrus juice. For added flavor, you can also include a splash of orange juice or a pinch of salt. Serve chilled with sweet potatoes or crispy corn.
5. Empanadas from Argentina
Empanadas are popular food in Argentina, consisting of pastry filled with seasoned meat. To prepare the dough, mix 350g of flour with a pinch of salt, then slowly add 100g of softened butter and about 120ml of warm water until a soft, smooth dough forms. Let it rest for 20 minutes. For the filling, cook 500g of beef with chopped onions, paprika, and cumin. Roll out the dough and cut into circles. Place a spoonful of filling in the center, fold over, and press the edges to seal. Bake at 180°C until lightly golden. These hand-held pies are suitable for many occasion.
6. Pupusas from El Salvador
Pupusas are thick corn tortillas stuffed with cheese or beans, a liked dish in El Salvador. To make the dough, mix 2 cups of masa harina flour with 1½ cups of warm water and a pinch of salt. Knead gently until the dough is soft and smooth, not sticky. Pinch off a portion, flatten it slightly, and place a spoonful of cheese or refried beans in the center. Carefully fold the edges over and gently flatten it into a round shape. Cook on a warm, lightly greased griddle for a few minutes on each side until golden and slightly crisp. Serve with curtido, a tangy cabbage slaw, for a complete experience.
7. Churrasco from Uruguay
Churrasco is a grilled beef steak often enjoyed in Uruguay. Begin by choosing a 500g cut of beef, such as flank or sirloin, and let it rest at room temperature for about 20 minutes. Lightly season both sides with salt and pepper. Heat a grill or cast-iron pan over high heat, and cook the steak for about 3–4 minutes per side, or until it reaches your preferred level of doneness. Let it rest briefly before slicing. For the chimichurri, mix finely chopped parsley, minced garlic, a splash of apple cider vinegar, olive oil, and a pinch of salt. Spoon the sauce over the steak before serving for a fresh and herby finish.
8. Sancocho from the Dominican Republic
Sancocho is a comforting stew from the Dominican Republic, known for its rich mix of meats and vegetables. Start by seasoning 500g of chicken with salt, pepper, crushed garlic, and a splash of citrus juice. Lightly brown the chicken in a large pot with chopped onions and a drizzle of oil. Add about 2 liters of water or prepared broth. Once boiling, toss in roughly 500g of peeled and chopped root vegetables like yuca, plantains, and potatoes, along with corn cut into chunks. Simmer until everything is tender. Adjust the seasoning with herbs, a bit of oregano, and a touch of sour orange or lime juice before serving.
9. Tamales from Mexico
Tamales are a Mexican classic, made from masa dough filled with meats or beans and steamed in corn husks. To prepare the masa, mix 2 cups of masa harina with 1 1/2 cups of warm broth, 1/3 cup of softened butter or oil, and a pinch of salt until smooth and spreadable. Soak dried corn husks in warm water until pliable. Spread a spoonful of masa onto each husk, add a filling like shredded cooked chicken, seasoned beans, or mild salsa, then fold the sides and bottom to close. Arrange them upright in a steamer and cook for about 1 hour, or until the dough is firm and pulls away easily from the husk. Let them rest briefly before serving.
10. Ropa Vieja
Ropa Vieja is a beloved Cuban dish with roots in the Canary Islands, known for its tender, shredded beef and rich, flavorful sauce. To prepare Ropa Vieja, season 1 kg of flank steak with salt, pepper, and garlic powder. Brown the beef in a pot, then set it aside. In the same pot, cook 1 large onion, 1 bell pepper, and 2 cloves of garlic until softened. Add 2 diced tomatoes, 1 cup of beef broth, 1/2 cup of lemon juice, tomato paste, cumin, oregano, and bay leaf. Return the beef to the pot, cover with the sauce, and simmer for 2-3 hours until the beef is tender and shreds easily. Shred the beef, return it to the pot, and simmer for an additional 10-15 minutes before serving with white rice and fried plantains.
11. Cazuela from Chile
Cazuela is a comforting Chilean stew featuring chicken, corn, and squash. To begin, heat a little oil in a large pot and cook 500g of chicken pieces until lightly browned. Add diced onions and cook until soft, releasing their aroma. Once the onions are translucent, add 2 cups of corn kernels and 2 cups of diced squash to the pot. Pour in 1.5 liters of chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 45 minutes, allowing the flavors to blend and the vegetables to soften. Season with salt, pepper, and fresh herbs like cilantro or parsley for added flavor. Once everything is tender and well-seasoned, serve hot for a satisfying and nourishing meal, suitable for family gatherings.
12. Gallo Pinto from Costa Rica
Gallo Pinto is a traditional Costa Rican dish of rice and beans. To prepare, cook 1 chopped onion and 2 cloves of garlic in oil until softened. Then, add 1 cup of cooked rice and 1 cup of black beans, mixing well. Season with salt, pepper, and fresh cilantro to taste. For an extra burst of flavor, add a splash of Worcestershire sauce or a pinch of cumin. Gallo Pinto is often enjoyed with fried eggs, avocado, or tortillas, making it a filling and flavorful breakfast.