Recipes

Empanadas are the most traditional of Latin American dishes, with their origen in the north of Spain, introduced the by moors during the their ocupation. Today you can find empanadas on any Latin American high street, as one of our favourite street snacks. There are lots of types of empandas, as regional produce makes its way to the filling, which can be beef, chicken, pork, fish or vegetables. The Empanada dough is generally made with flour, and can be both baked or fried, but in countries like Colombia and Ecuador, empanadas are made with cooked corn or cornmeal. In the Caribbean the dough is made with a black beans puree. Empanadas are best served hot and often accompanied with a spicy salsa.
The Spanish Omelette is one of Spain’s most traditional and treasured dishes. At El Pirata, head chef Rosendo Simbana has mastered the art of this classic Spanish dish, made with white onion, potatoes and eggs.
From one of London's oldest and finest Spanish restaurants, El PIrata's head chef Rosendo Simbana, divulges the secrets of his signature dish
This affectionately titled “Spanish Style” chicken dish is a great one for when you are cooking for friends and family on a Sunday and can’t be bothered with a full roast or making a huge mess with lots of pots and pans. The chorizo is what makes is Spanish, but really its a hodgepodge of flavours…. I love anything that requires chorizo and only washing up one tray. This is an idea I adapted after seeing tons of “One Pot” recipes online…. they are all pure genius if you ask me.
Think of Coquito like the Puerto Rican version of Egg Nog. It is great for Rum & Coconut Milk fans (like myself) or for those who get very queasy at the thought of raw eggs in a drink (not me I like my Pisco Sours too much.)
This is my favourite chilli con carne recipe ever not just because it tastes amazing, incredibly velvety with an amazing depth of flavour thanks to the dark chocolate… but also because of the way it looks. Making chilli con carne look nice is no mean feat… but topped with melted chocolate squares and laced with Sour Cream hearts, it’s as if you have given your giant chilli con carne the barista treatment.
Meet the famous Colombian party meal! Arroz con pollo is a rice-based tomatoey paella with a twist. It's well balanced, colourful and cheerful.I always associate arroz con pollo with getting together with family and friends back home. It's usually called the 'Plato Frio' because it would be served cold and as a main meal. Some people would not leave the party until the 'Plato Frio' was served!
I have always been a big fan of mushrooms in all their forms – from taking long walks with family to pick wild mushrooms, to cooking them in many ways at home. This recipe is packed full of tastiness.
Medellín-born Esteban Arboleda runs Colombian Street Kitchen and since August he's been wowing guests and visitors to Green Rooms hotel in Wood Green with his authentic Colombian Street Food dishes. He's halfway through a six month residency at the hotel and checks out at the end of January, so catch him soon. Here is his take on Pandebonos - Colombian cheese bread buns made of corn flour, cassava starch, cheese and eggs.
Bolo de Milho is one of my favourite cakes from Brazil and reminds me so much of a traditional festival from my mothers region called São João, which is when the dish is typically served. It takes place in June, you thank the Saint for the rain in the month and do lots of Brazilian square dancing.

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