Medianoche is a type of sandwich which originated in Cuba. It is served in many Cuban communities in the United States. It is so named because of the sandwich's popularity as a staple served in Havana's night clubs right around or after midnight. A medianoche consists of roast pork, ham, mustard,...

Pan con lechon is a roast pork sandwich that’s really popular in Cuba and South Florida and it’s a delicious way to use leftover roast pork. It’s commonly used as a pork and chicken marinade like in the Cuban roast pork Pan con lechon translates to bread with roast pork, which is appropriate...

Chicharrones de pollo are crispy morsels of fried chicken, marinated with Latin spices and wrapped in a super crunchy crust. The dish is made of chicken thigh pieces marinated in a garlic, lime and rum marinade, dredged through flour and fried to perfection. Chicharron is typically made by dredging...

Frituras de malanga, or malanga fritters are grated malanga combined with egg and flavored with parsley, garlic, salt and vinegar. They’re crispy on the outside, tender and mild on the inside. In Cuban cuisine, frituras de malanga are served as an appetizer or snack. Malanga is a brown, hairy tuber...

Lengua a la Vinagreta is a cold appetizer dish that makes use of ox tongue that is previously peeled and boiled. This is simply done by boiling the ox tongue and slicing it into thin pieces then marinating it overnight in a special mixture of olive oil, white whine vinegar, and spices.

Torta frita, which translates to “fried cake” is one of the most popular appetizers in Uruguay. This fried bread or cake is made with wheat flour then sprinkled with sugar. The result is a delicious cake or fry bread with a crispy texture that tasted wonderful, particularly when combined with...

The Pamplona (also referred to as Pamplona de cerdo) is a grilled stuffed-meat dish from Uruguay prepared with chicken, and may be prepared with other meats such as pork and beef .The stuffed rolled meats are grilled over a gentle fire.. It has also become increasingly popular in Argentina....

Chivito is a thin slice of tender cooked beef steak, with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham, served as a sandwich in a bun, often accompanied by French fried potatoes. Other ingredients, such as red beets, peas,...

Empanadas criolla are Uruguayan flaky pasties in the shape of a half-moon filled with juicy and seasoned beef and boiled eggs. Usually they are served with the herb dip called chimichurri. The main ingredient for the dough empanada from Uruguay is wheat flour. Uruguayan empanadas are usually baked...

Choripán con chimichurri is chorizo hot dog with chimichurri sauce. Choripán is a popular Argentinean appetizer or snack consisting of grilled chorizo on bread topped with chimichurri sauce. It is also a traditional Uruguayan street food This flavorful chorizo sandwich, also called chori for short,...

Pancho is an Uruguayan hot dog made with a sausage in a pan de Viena bun, load it up with condiments like mustard, corn, onions, relish, cheese, and salsa golf. The sausage often sticks out from the bun as it is usually longer than pan de Viena. Experts say that the pancho is all about the...

Pasculina or torta pasucua is a traditional Easter spinach ie in Uruguay,and also in Argentina. The dish called torta pascualina (also known as torta pasqualina) is a traditional Easter dish of Italian origin. This delicious die made of spinach and ricotta pie comes from the region of Liguria, in...

Revuelto Gramajo is a common hash dish in Uruguayan cuisine consisting of fried julienne potatoes, ham and eggs. The dish can be adapted to use any ingredients the cook may have on hand, including peas, other fresh vegetables, fish, pork, and other meats. French fries are sometimes used as an...

Pasta con Salsa Caruso is a dish Uruguayan pasta with Caruso sauce). This thick, creamy sauce is packed with sliced mushrooms, ham, and Parmesan cheese and perfect for pairing with your favorite pasta.The dish is made generally with capellettis (cappelletti) and other stuffed beef tortellini pastas...

Asado Uruguayos the Uruguayan version of barbequing! Meat, cheeses, and/or vegetables grilled over a wood fire then served alongside some tasty side dishes. This dish is an icon of Uruguayan and Argentine tradition par excellence, acting as a social linchpin, as one of the most strongly rooted...

Asado Negro (which literally translates to "dark beef roast") is a distinctive dish of the Venezuela's capital, Caracas. It’s made with a cut of beef called eye-of-round, marinated in a mojo (spice mix) containing the onions, paprika, garlic and sweet peppe. Asado Negro’s tender beef is usually...

In Venezuela, specifically in the region of Zulia, people invented a variation of Patacón venezolanos as a fast (and delicious) food. It’s made of two slices of fried green plantain. In the middle, people add shredded beef or chicken, salad, grated cheese, boiled eggs, sometimes some vegetables,...

Yo-Yo is a “innovative” Venezuelan sandwich made of two fried plantain slices, having filling in between.Yoyos are similar sandwiches made with ripe sweet plantain instead of woody green plantain of Patacón Zuliano. Yo-yo’s are sandwiches that are made up of two slices of plantains and some cheese,...

The Fosforera is seafood and tomato soup traditionally from the cost of Venezuela. This soup can be made from a variety of seafood, often including shrimp,squid,mussels,clams, prawn, octopus, calamari and crab . Besides seafood, it also includes various types of vegetables, for example, onions,...

Polvorosa de Pollo is chicken pot pie, a classic of the Venezuelan cuisine, one the most delicious dish ever. The dish is especially popular in Caracas, but it's enjoyed throughout the country. It consists of fragile and delicate dough (hence the polvorosa in the name, from polvo, which means dust)...