I wanted to take the time to honor some of my favorite foods from Latin America. I have personally tasted and experienced many of these dishes in their native countries– specifically, Mexico, Panama, Cuba and Costa Rica.
1) Ropa Vieja
Growing up in La Habana, one of my favorite dishes in Cuba to eat was ropa vieja which translates to “old clothes” in English. Ropa Vieja is actually the national dish of Cuba and for good reason. The traditional ropa vieja traces its origins to Sephardic Jews in Spain for the Sabbath though was later brought to Cuba by Spanish immigrants.
Traditionally, ropa vieja is a slow-cooked shredded flank steak made with sofrito – a Spanish cooking base of tomato paste, olive oil, onions, garlic, herbs and pepper-along with olives, peppers, beef broth and spices such as cumin and oregano. Typically, the dish includes white rice and black beans. Many Cubans enjoy it as comfort food but ropa vieja can also be enjoyed during special moments with family.
Overall, ropa vieja is a classic dish that represents Cuba’s heritage and is very delicious and flavorful.
2) Ceviche
Ceviche is one of the world’s most popular seafoods, this refreshing dish has roots all throughout Latin America, though originating on the Pacific Coasts of Peru nearly 2000 years ago. Ceviche is also known to have been enjoyed raw by the Incas.
However, after Spanish colonization and Japanese immigration to Peru, ceviche took its most popular form in the new world. To make Peruvian ceviche, you need to marinate fresh white fish with leche de tigre, a blend of fish filets, purple onion, garlic, chili, celery, ginger, salt and lime juice, for a minimum of two hours.
The dish is served along with sweet potatoes and the addictive Peruvian corn which I love. The result is a spectacular dish that is fresh and tangy with a good acidic flavor which I have enjoyed repeatedly many times throughout my visits to Latin America.
3) Tacos Al Pastor
Tacos Al Pastor is one of my personal favorite types of tacos, it originates from the Puebla region of Mexico following the introduction of shawarma by Lebanese immigrants. Normally, the taco is found in taquerias throughout Mexico and the United States though it has many regional variants.
Most commonly, tacos al pastor is prepared with a pork loin marinated in a mixture of tomatoes, peppers (guajillo, arbol and ancho chili peppers), pineapple juice, onion, vinegar, salt, garlic, cumin and dried oregano.
Afterward, the pork is grilled, or put on a kebab machine until it browns, then the pork is chopped and served with some pineapple along with other garnishes on a warm tortilla with a side of a lime wedge.
This results in one of the best tacos from Mexico that has a savory-sweet and refreshing flavor along with a bit of spice from the chiles.
4) Venezuelan Arepas
One of my favorite items that I usually buy in Miami is a Venezuelan arepa which has been eaten in the region of Venezuela since pre-Columbian times.
Arepas are made of corn meal that is combined with water and salt to form the dough, then it is molded into a circular disk before it is cooked in an oiled skillet. Arepas are crisp on the outside with a soft, moist center; they can be filled with anything from beef to cheese to beans. Typically, my favorite filling is the domino, cheese and black beans. The richness of the black beans compliments the creaminess of the cheese.
If you try out a Venezuelan arepa and choose any toppings you desire, there is a combination for everyone.
5) Feijoada
Unlike the other dishes that I have mentioned thus far, feijoada is a Brazilian-Portuguese dish that was taken to Brazil by the Portuguese in the 1500s; feijoada is one of my favorite foods in the entire world.
However, the Brazilian variant originates specifically from the northeastern states of Brazil. It is a hearty stew consisting of various proteins and black beans along with tomatoes.
To prepare a feijoada, soak the black beans for a night, then simmer pork, beef and sausage to combine with the beans, orange, bay leaves, spices and onion. Garnish with some farofa, cassava flour, bacon, cilantro and chopped white onions. This leaves you with a spectacular dish with hearty and savory flavors.
