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Picadillo. Picadillo (Spanish pronunciation: [pikaˈðijo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region.
Pastele stew (or pastele de oya y mestura) is a Hawaii inspired pork stew of Puerto Rican origin. It is an adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s. [3][4] Pastele making is often a laborious task reserved for special occasions and holidays such as Christmas. [5]
Sopa de mondongo (also known as Chas) is a soup that originally came from the Dominican Republic. It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish ...
Pasteles (Spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.
Latin American-Style Red Beans and Rice. With only 10 minutes of prep, this Latin American dish is not only tasty but also easy. It's a health-smart choice that uses sodium-free tomato sauce and ...
Guinea fowl is a traditional Puerto Rican dish that can be prepared as a fricassee in lemon zest, sofrito, wine, raisins, olives, and other ingredients. Roasted and marinated traditionally in adobo, orégano brujo, sazón, citrus, and vinegar and often stiffed with mofongo or arroz junto (rice, beans, and pork).
Soup in the Dominican Republic is easy, cheap, and can feed a large number of people. [citation needed] Aguají – Plantain puree soup seasoned with sofrito. Buche e perico – Corn chowder. Chambre or Chapea – Kidney beans or white beans, rice, pigeon peas, squash, longaniza (sausage), plantains, vegetables, tubers, and sofrito.
Chaja: a cake layer with peaches, dulce de leche, peaches and merengue. Miloja: a dessert of stacked puff pastries with dulce de leche between each layer and topped with meringue and a cherry.