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New Latino Classics Recipes

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El Charro Machaca (Carne Seca)

This recipe idea comes to us from our co-worker after returning from a relaxing trip out west. After hearing about the delectable dishes she enjoyed while on vacation in Tucson, AZ, we were wishing we had gone too! Georgia dined at El Charro Cafe in downtown Tucson. Established in 1922 and billed as one of the nation's oldest Mexican restaurants, the menu is anything but old! Serving up traditional Sonoran cooking styles with innovative Tucson flair, nearly everything looks to-die-for!

Aromatic Shrimp Salad with Mango and Peanuts

This dish from Chris Schlesinger is inspired by his many trips to Southeast Asia and is a beautiful and healthy mix of seafood, fruit and nuts. It embodies his signature boldness with intense flavors. Recipe courtesy of Chris Schlesinger for The Oldways Table. 

Avocado and Paw Paw (Papaya) Gazpacho

This cold soup is a delicious twist on traditional gazpacho and is loaded with Vitamin A and heart-healthy fats.

Black Bean Tortillas from Guatemala

The trick to this recipe is to cook the beans until they are very soft, with just enough cooking liquid left in the pan to render a moist puree. Because the skins need to be left out of the bean puree, the pureeing must be done in a food mill, not a blender. Recipe courtesy of Julia Della Croce for The Oldways Table. 

Chicken Salsa Wraps

Tortillas are so versatile! Be sure to try both traditional corn tortillas and whole wheat tortillas, as well as any others that catch your fancy. Serve these as a starter by themselves, or with a side salad for a complete meal.

Chipotle Aioli

Aioli is a strongly-flavored garlic mayonnaise from the Provence region of southern France. By adding chipotle, a distinctly Mexican flavor, this traditional French garnish turns Latin! Aioli is a popular accompaniment for fish, meats and vegetables. Recipe courtesy of Paul O'Connell from The Oldways Table.

Colombian Beef and Potato Stew

A hearty stew for a cold day! Sweet potatoes are a welcome addition to this dish, adding extra sweetness, vitamin A, and fiber.

Corn and Pepper Relish

This versatile corn relish is great as a salsa with chips or spooned generously over grilled seafood or barbequed pork chops. Recipe courtesy of Jesse Cool for The Oldways Table.

 

Devilled Shrimp and Mango Kebabs

This easy and flavorful kebab recipe is wonderful over rice or alongside a Latin-inspired salad. If using wood skewers, be sure to soak them in water for 15 minutes before putting on the shrimp and mango pieces. Recipe courtesy of Busha Browne's Indispensible Compendium of Traditional Jamaican Cookery, The Mill Press

 

Easy Chicken Tostadas

These tostadas can be made with leftover roasted chicken or with a store-bought rotisserie chicken. Skip buying expensive pre-cooked boxed tostadas and try fresh white or yellow corn tortillas (often found in the refrigerated tortillas section, or Latino section of your supermarket—local brands are often about $1-2 for 24 or more tortillas) and bake them yourself (you'd have to heat the boxed kind anyway!). You can choose to leave the chicken mixture cold, or warm it a bit in the microwave. Recipe courtesy of Sara Talcott.