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Ingredients

Steps

Nutritional information

Colombian-Style Arepas

 Melt butter. Combine in large bowl: corn meal, salt, hot water, and 2 tablespoons melted butter; mix well. Let dough sit 2 minutes to hydrate. Form dough into 20 equal balls, then flatten each ball into a disc. 

Heat large, nonstick sauté pan on medium 2–3 minutes. Add 1 tablespoon each butter and oil to pan. Place 6–8 arepas in pan; cook 4–5 minutes on each side until lightly golden and cooked through. Repeat with remaining butter, oil, and arepa dough; serve warm. 

Hogao (Colombian-Style Salsa)

Slice onions thinly; chop tomatoes and garlic coarsely.

Heat oil in large sauté pan on medium 2–3 minutes. Add remaining ingredients and cook 8–10 minutes, stirring occasionally, until thickened. Chill until ready to serve.

Guava

Guava Pastelitos (Guava Pastries)

Preheat oven to 400°F. Place puff pastry sheets out to soften. Cut guava into pieces and place in a medium saucepan with lemon juice and water; heat on medium. Cook 4–5 minutes, stirring occasionally, or until melted and combined. Remove from heat; set aside.

Line baking sheet with parchment. Unroll pastry sheets and cut each into 9 equal squares (18 squares total). Place 9 pastry squares on baking sheet and brush edges with egg substitute (about 1/4 cup). 

Spoon about 2 tablespoons guava mixture in center of 9 pastry squares, then top with remaining 9 pastry squares, pressing edges to crimp. Brush tops of pastries with remaining 1/4 cup egg substitute, then cut 3 slits on top of each pastry to vent.

Bake pastries 10 minutes, then reduce heat to 350°F. Bake 18–20 minutes or until golden. Cool 5 minutes before serving.

Green plantains

Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

Tostones (Fried Plantains)

Peel plantains and cut into 1-inch-thick slices.

Preheat oil in heavy frying pan over medium heat 3–5 minutes. Fry plantain slices (in batches) 4–5 minutes until light golden. Flatten plantains to about 1/4-inch thickness using a rolling pin (or mallet). Fry flattened slices 4–5 minutes until golden yellow on both sides. Sprinkle with salt and cilantro (if using) and serve immediately, with mojo sauce on the side (if using).

Tortilla chips

Quesadilla Fundido Dip

Preheat large, cast iron skillet on medium 2–3 minutes. Chop onion and bell pepper. Add oil, garlic, and crushed red pepper to skillet; cook and stir 1–2 minutes or until garlic is golden and fragrant.

Stir in onions, bell peppers, cinnamon, and salt; cook 12–15 minutes, stirring occasionally, or until onions have browned. Meanwhile, preheat broiler on HIGH.

Stir chutney into vegetable mixture until combined. Place cheese carefully in center of skillet, then place skillet on middle oven rack; broil 8–10 minutes or until cheese has melted. Serve hot, with tortilla chips if desired. (Makes 8 servings.)

Image of shrimp and garlic-cilantro sauce

Shrimp

Enjoy something fresh and flavorful with this quick shrimp recipe.

Shrimp and Garlic-Cilantro Sauce

Prepare sauce. Squeeze limes for juice (1/4 cup). Add to bowl of food processor: cilantro, oil, garlic, lime juice, vinegar, adobo, serrano pepper, and onion. Blend 1–2 minutes until completely smooth.

Prepare shrimp. Preheat large sauté pan on medium for 2–3 minutes. Add shrimp, butter, and sazón to pan; cook 3–4 minutes, stirring occasionally, until shrimp are pink and opaque. Serve shrimp in <a href="https://wpvip.publix.com/spanish-en/recipe/mofongo/">Mofongo</a> cups with garlic-cilantro sauce.

Celebrate with the flavors of the Caribbean, then share their deliciousness with your family.

Mofongo

Heat oil to 350°F in a medium sauté pan. Fry plantains, in batches if necessary, 4–5 minutes or until golden and softened.

Squeeze limes for juice (1/4 cup). Peel and smash garlic cloves. Combine in a medium mixing bowl: fried plantains, garlic, lime juice, and adobo. Mash until smooth and combined.

Form mixture into base of small serving bowls, pressing up the sides to form a cup shape. Fill with <a href="https://wpvip.publix.com/spanish-en/recipe/shrimp-and-garlic-cilantro-sauce/">Shrimp and</a><a href="/en/recipe/shrimp-and-garlic-cilantro-sauce/"> Garlic-Cilantro Sauce</a>; serve.

Image of arepas with carnitas and sweet potato

Corn meal 

Bring the flavors of your traditions straight to your kitchen with this delicious staple.

Arepas with Carnitas and Sweet Potato

Cut onion in half, then slice (about 1 cup). Place in bowl with vinegar. Let stand 15 minutes, stirring occasionally. Place water in microwave-safe dish; microwave on HIGH 1 minute or until warm. Combine cornmeal and 3 teaspoons salt; add to water and whisk until smooth. Let stand 10 minutes or until water is absorbed.

Divide cornmeal mixture into 16 equal pieces. Roll each piece into a ball and flatten gently to create 1-inch-thick discs. Heat 3/4 cup oil in large, heavy sauté pan on medium 3–4 minutes. Add arepas to pan (in batches, if needed); fry 6–7 minutes on each side until golden. Transfer arepas to paper towel–lined baking sheet; let stand 5 minutes to cool.

Peel sweet potato and cut into 1/2-inch cubes (about 2 cups). Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 3 tablespoons oil in pan; add potatoes, pepper, and remaining 1/2 teaspoon salt. Cook 4–5 minutes, stirring occasionally, until lightly browned and tender. Remove potatoes and cover to keep warm.

Meanwhile, drain beans and place in microwave-safe bowl. Microwave on HIGH 30–60 seconds. Chop cilantro (1/4 cup); juice limes (2 tablespoons). Combine in small bowl: crema, salsa, lime juice, and cilantro until blended. Shred pork (about 2 cups) and crumble queso fresco (about 1 1/2 cups).

Cut arepas, creating pockets; fill evenly with pork, potatoes, and beans. Drizzle with sauce and top with queso fresco and pickled onions. Serve.

Image of Bacon-Wrapped Spiced Plantains with Jalapeños

Pork

Here's a sweet and spicy twist on a family favorite for your next celebration.

Bacon-Wrapped Spiced Plantains with Jalapeños

Preheat oven to 425°F. Thaw plantains. Slice jalapeño thinly (remove seeds if desired). Slice bacon in half lengthwise.

Place all bacon pieces flat on a cutting board (wash hands). Place plantains in a bowl and stir gently with 1 1/2 teaspoons seasoning. Lay a plantain on the bottom of each piece of bacon.

Top each plantain with a slice of jalapeño, then wrap tightly away from you and skewer with a toothpick (wash hands).

Arrange finished plantains on a nonstick foil-lined baking sheet. Sprinkle remaining seasoning on plantains. Bake 25–30 minutes and until desired crispiness of bacon. Serve.