Recipe

My Tio Juan Carlos makes the most amazing arepas which I dream about all the time. What makes them so good? They are thin and crunchy and he lays out loads of things to stuff them with, like chorizo, black beans and Latino cheese. My dad makes extremely nice arepas too; really big so you can put a...
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The ultimate comfort food, and perfect for a British winter; the feijoada is a hearty stew of pork, jerk beef, black beans, heaps of garlic and other things that bubbles for hours on low heat. Every cook includes their own twist, but the one my mum makes is a winner, with orange zest and a shot of...
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It's one of Latin America’s most-loved deserts – a sponge cake made with condensed milk, evaporated milk and whole milk. I was recently working at my restaurant when I looked up to find the comedian Romish Ranganathan ordering a Burrito. I’m a big fan so I expressed this by giving him my...
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This is my favourite dish. Like much of Argentine cuisine, the concept is simple: quality beef – in this case short ribs - and fire. It’s from an age of hungry gauchos with their facón (knife), cows roaming the Pampas and little else. This cut from the meatier part of the cow's ribs is not the...
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Causa is a Peruvian classic style of dish meaning ‘the cause’. It originates from the wives of Peruvian soldiers who made a wonderful salad style dish from cold potatoes and various fillings including seafood and avocado. This is featured in our Ceviche cookbook and was served at Ceviche Soho....
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Ben’s Moqueca There’s nothing quite like a bowl of freshly made moqueca, a deliciously fragrant Brazilian fish stew. Traditionally from Espirito Santo in the south, I prefer the Bahian variant. If I’m making it I usually use king prawns but it’s great with monkfish or red snapper as well....
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Colombians love pork, and this stuffed pork, presented with a whole head attached, is the ultimate party feature served for Christmas, birthdays and any special occasion. It’s filled with pigeon peas and cooked rice (deliciously yellow from Annatto spice) then baked under a crispy skin. My...
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When I was a child, we used to go every Sunday to visit my grandma, together with all my uncles, aunties and cousins. There were lots of dishes but my grandma would always make enchiladas verdes (green enchiladas) for me only! All my cousins were so jealous as I was her favourite (and still am!)....
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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...
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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.
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From one of London's oldest and finest Spanish restaurants, El PIrata's head chef Rosendo Simbana, divulges the secrets of his signature dish
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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...
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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.)
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