If there’s one thing Argentinians love more than a juicy steak it’s the uber sweet dulce de leche , an intensely creamy, thick caramel sauce. You can buy it ready made, but you just can’t beat the flavour of homemade. The secret to success is to cook it really, really slowly, so you need to
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Garrapiñada are delicious caramelised nuts made in large shallow copper pans by street vendors of Argentina and Uruguay. They are usually piled into cellophane cones to serve and make a great little edible gift. They are often made with peanuts instead of almonds – just make sure you use unsalted nuts with the skins on,
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Slow-grilled short ribs with chimichurri sauce is a popular South American dish that consists of beef short ribs grilled low and slow until they are fall-off-the-bone tender and then served with a zesty chimichurri sauce made with parsley, cilantro, garlic, olive oil, vinegar, and spices.
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The national dish of Peru, and a popular street-eat all along the coast (and around inland waters, too), ceviche is incredibly easy to make. Prepare your fish in one bowl, the marinating ingredients in another, then once you mix the two together it takes just 10 minutes to ‘cook’ the fish to perfection.
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Coxinha means ‘little thigh’, and these delicious Brazilian chicken and cream cheese stuffed croquetas are vaguely chicken-thigh-shaped. They are a little time-consuming and fiddly to make, so this recipe makes a generous quantity. You can also prepare the filling and dough ahead of time and store in the fridge for up to 24 hours before
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Arepas are unassuming little cornmeal cakes, but one bite will have you hooked – their crunchy outside and chewy inside make for an addictive texture. They are found all over Venezuela, stuffed full of various tasty fillings, but here I’ve used my favourite combination of fresh homemade cheese and the wonderfully named guasacaca . Guasacaca
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Pupusas are thick corn cakes stuffed with cheese, beans or meat. In their home country of El Salvador they are a common sight on street carts or in the fabulously named pupuserías , the cafés dedicated to serving them. Curtido is a pickled slaw that gets better with time, so make it well ahead for
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Nieve means ‘snow’ in Spanish, and this is a boozy, fruity grown-up sorbet popular on street food carts across Mexico. It is such a simple, easy treat, perfect for sharing on hot days. The double blitzing in the food processor makes it very smooth, and it just melts on your tongue. Note: you will need
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Fish tacos are often found in the Baja California region of Mexico. However, they aren’t as common across the US and abroad, so I decided to share a little bit of Baja California with you in this recipe. What makes these tacos Ensendada-style is the unique sour cream sauce that is made in this port
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Mexican tamales are lovely parcels of steamed corn dough stuffed with a variety of usually meaty fillings. I’ve used a seductive mix of pulled pork and punchy chilli sauce. Making tamales is a little labour-intensive, but you can make the pork and sauce ahead of time, and it will keep in the fridge very happily
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