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Ingredients

Steps

Nutritional information

Ybor City–Style Salad

Juice lemon (2 tablespoons). Place in small bowl: lemon juice, Worcestershire sauce, oregano, and vinaigrette; whisk to combine. Chop tomato coarsely. Grate pecorino Romano finely (1 cup). Slice ham and Swiss cheese into bite-size strips. Drain olives.

Place all ingredients in large bowl and toss gently to coat; serve

Beef

Caldo de Res (Mexican-Style Beef Soup)

Chop onion into large chunks. Chop garlic coarsely. Place oil in 8-quart Dutch oven (or heavy-bottom stockpot); heat on medium-high 2–3 minutes. Season beef with salt and pepper; place in Dutch oven and cook 2 minutes on each side or until thoroughly browned. Add onions, garlic, and tomato paste; cook and stir 1 minute or until paste is lightly browned, then stir in stock and 2 cups water.

Reduce heat to low; cover and simmer 1 ½–2 hours until meat is tender. Peel carrots and cut into 1-inch chunks. Cut chayote squash and potato into 1-inch chunks. Cut cabbage into 8 small wedges.

Chop cilantro (1 cup). Pull meat from bones and chop; return meat to Dutch oven. Add carrots, potatoes, squash, cabbage, corn, ¼ cup cilantro, and remaining 2 cups water; simmer 12–15 minutes until vegetables are tender.

Meanwhile, cut limes into wedges. Ladle soup into serving bowls. Garnish with lime wedges and remaining ¾ cup cilantro. Serve.

Conch

Nutritional Information

Dominican-Style Conch Salad

Bring large saucepan of water to a boil. Clean conch and cut into 1-inch pieces (wash hands). Place conch in bowl of food processor and pulse until finely chopped. Boil conch meat 3 minutes until 145°F; drain and set aside to cool.

Slice green onions; chop celery, cilantro, and habanero (removing membranes and seeds, if desired). Juice limes (2 tablespoons) and grapefruit (1/3 cup). Drain tomatoes and green chilies. Combine in medium bowl: conch, onions, celery, cilantro, habanero, tomatoes and green chilies, salt, and lime and grapefruit juices. Cover and refrigerate 1 hour (or overnight). Serve with plantain chips, tostones, or tortilla chips, if using.

Fish

Chilled Marinated Fish Salad

Bring large stockpot of water to a boil. Juice limes (5 tablespoons). Chop cilantro (1 cup). Halve avocados, remove pits and flesh, and cut flesh into quarters. Cut fish into 1-inch cubes (wash hands). Combine in medium bowl: avocados, 1 tablespoon lime juice, and ¼ teaspoon seasoning; mash coarsely and chill until ready to serve.

Add fish to boiling water and remove pot from heat. Cook fish 2–3 minutes, stirring gently, until fish flakes easily and is 145°F; drain well. Combine in large bowl: cilantro, pico de gallo, hot sauce, and remaining 4 tablespoons lime juice and 2 teaspoons seasoning, then stir (fold) in fish.

Chill fish mixture 30 minutes (or overnight). Serve fish salad and avocado mixture with additional hot sauce and tortilla chips, if using.

Fruits

Minty Lime-Berry Fruit Salad

Zest 1 lime (1 teaspoon), then juice all 4 (1/4 cup). Chop mint finely (1/4 cup). Cut watermelon and apples into bite-size pieces. Whisk lime zest and juice, rum extract, powdered sugar, and salt until sugar has dissolved.

Place watermelon, apples, berries, and mint in serving bowl. Add lime mixture and toss gently to coat. Cover and chill until ready to serve. Top with coconut just before serving.

image of Pozole (Mexican-Style Stew) recipe

Pork

Pozole (Mexican-Style Stew)

Prepare broth. Cut onion in half and place in 4-quart stockpot. Add remaining broth ingredients and pour in enough water to cover; bring to a boil, then reduce heat to medium-low. Skim off any foam that forms on top. Cover and simmer 45 minutes or until pork is 145°F.

Remove pork from pot carefully. Let stand until cool enough to handle, then cut into 1-inch cubes. Strain and reserve broth (discarding solids).

Prepare soup. Drain and rinse hominy. Chop jalapeños, onion, and garlic coarsely, removing membranes and seeds from jalapeños, if desired.

Preheat same stockpot on medium 2–3 minutes. Place oil in pot, then add jalapeños, onions, and garlic. Cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in chili powder, salt, oregano, and red pepper. Cook and stir 1 minute.

Stir pork, hominy, and green chilies into pan. Pour in enough reserved broth to cover (about 4 cups). Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes until pork is tender, skimming off any fat that forms on top, if desired.

Meanwhile, cut limes into 4 wedges each, slice radishes thinly, and chop cilantro coarsely. Divide pozole among serving bowls. Top with cabbage, radishes, and cilantro; serve with lime wedges.

Chicken

Ajiaco (Colombian-Style Chicken, Potato, and Corn Soup)

<strong>Prepare the soup.</strong> Chop yellow onion (1 cup), and garlic (2 tablespoons) coarsely. Place chicken, 2 tablespoons oil, yellow onions, garlic, salt, and pepper in large baking dish and toss to combine (wash hands). Cover and refrigerate 4 hours (or overnight).

Preheat 4-quart Dutch oven on medium-high 2–3 minutes. Pour remaining 2 tablespoons oil in Dutch oven and add chicken mixture. Cook 6 minutes, turning and stirring occasionally, or until chicken is browned. Pour in stock and bring to a boil. Reduce heat to low; cover and simmer 25–30 minutes until chicken is 165°F. Meanwhile, peel and dice potatoes (about 2 cups each).

Remove chicken and set aside to cool, leaving cooking liquid in Dutch oven. Return Dutch oven to medium heat and add potatoes. Cover and simmer 5 minutes. Tie cilantro and green onion bunches together with twine.

Add corn, cilantro-onion bundle, and guascas to Dutch oven. Cover and simmer 15–20 minutes until potatoes are fork-tender. Meanwhile, remove skin from chicken and discard; shred chicken into bite-size strips.

Remove cilantro-onion bundle. Return shredded chicken to Dutch oven; simmer 1–2 minutes until chicken is warmed through.

<strong>Prepare the toppings. </strong>Halve avocados, remove pits and flesh with a spoon, and slice flesh; chop cilantro leaves and capers. Ladle soup into serving bowls and serve with toppings on the side.

Preparation

Pork Sancocho Stew

Cut sancocho vegetables into uniform-size pieces.

Imge of Locro (Argentine-Style Hominy Stew)

Mixed meats

Veal

Locro (Argentine-Style Hominy Stew)

Rinse lima beans and chickpeas. Place in large bowl and cover with 8 cups water. Soak 8 hours (or overnight); drain.

Chop yellow onion coarsely (2 cups) and chop garlic finely (3 tablespoons). Peel squash, cut in half, and remove seeds; cut into small cubes (3 cups). Cut chorizo into 1/2-inch-thick slices. Cut veal and pork into 1-inch cubes (wash hands).

Preheat large, heavy-bottomed stockpot (or 8-quart Dutch oven) on medium-high 3–4 minutes. Place 1/4 cup oil in pot; season veal and pork with pepper and 1 1/2 teaspoons salt. Place veal and pork (in batches) in even layer in pot; cook 3–4 minutes, turning occasionally, or until browned. Remove meat from pot and set aside; repeat with remaining veal and pork.

Add chorizo to same pot; cook and stir 3 minutes. Add yellow onions and 2 tablespoons garlic; cook and stir 3–4 minutes or until onions are tender. Add tomato paste, cumin, oregano, bay leaf, and remaining 1/2 teaspoon salt; cook and stir 1 minute. Stir in lima beans, chickpeas, veal, and pork. Add remaining 10 cups water; bring to a boil.

Reduce heat to medium-low; simmer 2 hours. Drain and rinse hominy; squeeze lemon for juice (2 tablespoons). Add hominy and squash to pot; cook 25–30 minutes, or until squash and beans are tender and pork and veal are 145°F.

Combine paprika, red pepper flakes, and remaining 1/2 cup oil and 1 tablespoon garlic; whisk to blend. Stir lemon juice into pot. Serve stew topped with green onions and drizzled with pepper flake oil.