Chillo entero frito, or fried red snapper, is one of the Caribbean’s most famous dishes. The islands are renowned for this whole red snapper fried and seasoned with local spices and herbs. In a place ubiquitous with fresh and succulent seafood, this simple fish stands out as a star. Read More
Tostones are fried plantains pounded flat and then fried again to create a delicious chip. They are a staple in most Latin American cuisine and throughout the Caribbean and can be eaten alone as a snack or used as the base for another dish. In Tostones Rellenos de Camarones, these fried tostones serve as the perfect complement to a filling of shrimp cooked in a tasty red sauce. Read More
Mofongo is a fried plantain dish with controversial origins. Puerto Ricans fiercely claim they invented this delicious dish of fried, green plantains and chicharrón while Dominicans, with equal ferocity, claim it is they who were really the creators. No matter the origins, mofongo is a very popular dish in both countries and is made from fried, green plantains mashed together in a pilón (a wooden mortar and pestle) with broth, garlic, olive oil, and chicharrón (pork cracklings). This is then often filled with vegetables, chicken, or other meat to create an even richer gustatory experience.
This elegant dessert of banana or plantain flambé is popular in the finer restaurants of Mexico. It is a more sophisticated version of plátanos maduros, or sweet fried plantains, which has been a dessert staple in Latin American and Caribbean cuisine.
Ceviche is an ancient and popular dish that has been around for as long as the Incas. It is native to Peru, although it quickly travelled along the Pacific Coast and gained popularity in much of Latin America. Ceviche is made of fresh, chopped raw fish tossed in peppers and lime juice. It makes for a perfect appetizer after a hot summer’s day and is best served fresh. Read More