This article was originally published on Revue Ezine (formerly Revue Magazine), March, 2019.
Appetizers
This article was originally published on Revue Ezine (formerly Revue Magazine), October 2018.
Yuca with Spicy Lime Cabbage Slaw and Crispy Pork Rind This recipe is shared by a few Central American countries….
Guatemalan Guacamole for Tostadas Makes about 1 3/4 cups (tostada recipe) 3 ripe avocados, mashed to a chunky texture 2…
Baked crispy corn tortillas topped with guacamole, beans and salsa Serves 4-6 12 to 16 corn tortillas 1 batch…
Fish with cucumber in garlic-lime sauce Serves 1 person 1/3 cup bite-size pieces of mahi-mahi (or any other firm white…
Serves 4-6 as an appetizer ½ cup green mangos, peeled diced ½ cup pineapple, peeled, diced ½ cup green bell…
Green Plantain Chips with Spicy Chile Sauce Serves 4-6 as an appetizer 4-5 green plantains, peeled, sliced ¼” thick Canola…
Makes 12 empanadas Filling 2 tbsp. olive oil 4-6 Vidalia onions, julienne 2 tsp. fresh oregano, chopped Kosher salt and…
Andean Chorizo and Bell Pepper Egg Scramble Serves 4-6 1/2 tbsp. Canola oil 1 cup chorizo criollo, small dice (or…