Recipe Swap...Preparing and enjoying foods from Spanish speaking countries..
After seeing everyone's idea of a great dinner in this thread, I thought it might be fun to share some of our recipes with each other.
The idea is to learn how to prepare and to enjoy foods from any of the 23 or so Spanish speaking countries.
In English (or directly copied in Spanish) include recipes for any type of food which is prepared in a Spanish speaking country. This could be a recipe you have already prepared or something you would like to make at some point in the future. Pictures would be great!
Please be sure to tell us the country/countries where this food item is popular.
11 Answers
My favourite is Tortilla de Patatas
Here is the recipe
Ingredients
- 1/2 pint of olive oil
- 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 5 eggs
- Salt
Preparation Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
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Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
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Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).
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Serve warm or at room temperature.
My all time favorite:
Arepas are similar to bread pudding, but are typically made with corn. They are popular in many Spanish speaking countries.
This version is from the Dominican Republic, where arepa stands are commonly seen along the side of the road. In some places, there are many stands set up in competition, quite close to each other. Cars can be seen stopping frequently as they stop on the side of the road for this Dominican treat.
Dominican Arepas
1 tbsp butter (softened)
3 cups evaporated milk (2 cans)
3 cups water
2 cups of cornflour/yellow masarepa
1.5 cups sugar
half a tsp salt
cinnamon (to taste)
raisins (to taste)
1 cup coconut milk
Mix all ingredients in a pot and let rest on the stove. Cook over med-high heat stirring constantly. When it begins to boil, lower heat to medium and continue stirring until it reaches a cream cheese like consistency. Grease baking pan and poor mixture into pan. Cook at 370 degrees for 1 hour 20 mins.
I haven't actually tried to make these but I love churros, I've only had them from the stall in the square in my sisters village, hot and yummy. This recipe comes from here and is by a famous UK cook, Nigella Lawson.
Ingredients For the thick chocolate sauce 100g/3½oz good-quality dark chocolate 25g/1oz milk chocolate 1 tbsp golden syrup 150ml/5fl oz double cream
For the churros 50g/2oz caster sugar 2 tsp ground cinnamon 125g/4½oz plain flour 1 tsp baking powder 1 tbsp olive oil 250ml/9fl oz freshly boiled water approx. 500ml/17fl oz corn (or vegetable) oil, for deep-frying Preparation method For the thick chocolate sauce, melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together, take off the heat and leave in a warm place. For the churros, mix the sugar and cinnamon in a wide, shallow dish: this is for shaking the cooked churros about in, to coat them later. To make the churros, put the flour into a bowl and stir in the baking powder, then beat in the olive oil and freshly boiled water from a kettle. Keep mixing until you have a warm, sticky dough, and leave to rest for about 10 minutes or for as long as it takes for the corn (or vegetable) oil to heat up. Heat the oil in a small-ish saucepan; it should come about one-third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and if it sizzles and browns in about 30 seconds, the oil’s hot enough; or if you’re using an electric deep-fat fryer or otherwise have the means to check the temperature, it should be at 170C/325F. Keep a watchful eye on your hot oil pan at all times as hot oil can be dangerous. When you are ready, load up a piping bag with a large star-shaped nozzle (8mm/½in) and fill with the churros dough. Squeeze short lengths (approx. 4–5cm/1½-2in) of dough into the hot oil, snipping them off with a pair of scissors as you go. I love the squidgy feel of this. Cook about 3 or 4 churros at a time and, once they turn a rich golden-brown, fish them out of the oil with a slotted spoon, spatula or tongs onto a baking sheet lined with some kitchen roll. To keep the cooked churros warm while you fry the remaining dough, blot with kitchen roll, transfer them to a parchment-lined baking sheet and place in a low oven (100C/220F/Gas ¼). Even if you want to eat them immediately, they do need 5–10 minutes to rest before you eat them, to allow them to set inside. Just before serving, toss all the hot churros in the sugar and cinnamon mixture and shake them about to get a good covering. Once you have finished making the churros, pour the chocolate sauce into individual pots and dip 'n' dunk away.
You use a lot of "garlic powder" in the receipies, remember this is hardly ever used in Spain, we use whole garlic "dientes", sometimes even with the skin on, just cut in the middle, normally sliced or finely cut.
Just saying...jeje
ajo laminado
ajo picado
This recipe is for Vaanz and for all of the other vegetarian members here....that means you Ray!!
It is actually from Granada, Spain which our friend Joe describes in this thread.
Tempeh al ajillo (Tempeh with garlic) (Sorry, I could not find a picture.)
500 gr. tempeh (or tofu, or seitan)
1 tablespoon seasoned flour
8 tablespoons olive oil
6 cloves garlic chopped or grated
1 glass dry sherry (optional), salt and pepper.
Cut the tempeh into ten slices and dust with flour. Heat olive oil. Shallow fry tempeh and garlic until they are well browned. Add the sherry and bubble it up. Leave to simmer approximately ten minutes. Eat with rice or salad.
Nicole, the Philippines is not a Spanish-speaking country, but we were under Spain for about 300 years. A very popular and versatile food here is the Pork Adobo. The word “adobo” is Spanish, though I am not sure if this food is really an “adobo” according to the Spanish meaning of the word.
All Filipinos know this viand and you will find it in the menu of all Filipino restaurants. It is as ubiquitous as that.
It is so easy to prepare and can last for weeks stored in the refrigerator.
Pork Adobo ingredients:
500 grams (or 1 lb) of pork cut into 1 ½ inch cubes
1/2 cup white vinegar
1 head garlic, finely chopped
2 pcs bay leaves
2 tbsp soy sauce
1 cup water
1 tsp peppercorn
1 tsp salt (adjust according to taste)
- With a little oil, brown pork in a saucepan
- Add all the ingredients.
- Bring to a boil, cover and simmer till the pork becomes tender.
Add some more water if the sauce gets too dry before the pork is cooked. Ideally, the amount of sauce left should be as little as possible.
Pork with some fat is normally preferred, but lean meat would be just fine. The adobo is best eaten while hot together with steamed rice. However, it can be stored for weeks in the refrigerator and portions can be re-heated before serving. At times we also eat this together with fried eggs and fried rice for breakfast. You may also shred the meat and use it as a sandwich filling.
Chicken may be used in place of pork and sometimes pork and chicken are combined.
This is a basic rice dish that I have made many times and it goes well with several meat dishes, expecially shrimp. Enjoy!
I have been eating a lot of a very typical Dominican dish lately. It is called mangú. It is very simple to make, costs very little and requires very few ingredients.
This is a recipe which I found on line. I have tried it down in the southern coast of Boca Chica, Juan Dolio and San Pedro de Macoris. I have also tried it several times in Jarabacoa and Santiago to the north. One of my friends was able to give me the receta in Spanish and I was easily able to understand and memorize it.
It is not very fancy, but it is a nice replacement for mashed potatoes as a starch. 
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Pollo Guisado
(Dominican, Puerto Rican stewed chicken)
This delicious dish of chicken stewed with vegetables is an indispensable part of Dominican cooking. Along with arroz con habichuelas (red beans and rice) and a side salad, pollo guisado makes up a patriotic lunch called la bandera, or "the Dominican flag." Neighboring Puerto Ricans are also fans of pollo guisado.
4 to 6 servings
Chicken, cut into serving pieces -- 2 to 3 pounds
Salt and pepper -- to season
Oil -- 3 tablespoons
Onion, finely chopped -- 1
Bell pepper, finely chopped -- 1
Garlic, minced -- 3 to 4 cloves
Tomatoes, seeded and chopped -- 2 cups
Cilantro, chopped -- 1/4 cup
Oregano -- 2 tsp
Bay Leaves -- 2 Chicken stock or water -- 2 cups
Salt and pepper -- to taste
Potatoes, cut into chunks -- 2
Rinse the chicken pieces, pat them dry and season with salt and pepper. Heat the oil in a large pot over medium-high flame and brown the chicken, a few pieces at a time, on both sides. Set aside. Add the onion, bell pepper and garlic to the pot and saute until the onion softens and turns translucent, 3 to 4 minutes. Stir in the tomatoes, cilantro, oregano and bay leaves and cook for another 2 to 3 minutes to reduce the liquid somewhat. Return the chicken pieces to the pot and add the chicken stock or water, salt and pepper. Bring to a boil, then reduce heat to medium-low, cover loosely and simmer for 20 to 30 minutes. Add more stock or water if necessary. Add the potatoes and simmer for another 15 to 20 minutes, or until the potatoes are cooked through and tender. Adjust seasoning and serve with arroz con habichuelas and a side salad.
Receta para: Ocopa a la Arequipeña
Ingredients
Serves: 4- 5
? 2 kilos of boiled potatoes
? 1 cup of evaporated milk
? 3 soda crackers (or 1 slice of white bread)
? 1/2 cup of ground, toasted peanuts
? 250gr. de ""queso fresco" (a kind of white cheese)
? 1 chopped onion
? 2 crushed cloves of garlic
? 10 crushed "ajíes mirasol" (a kind of spice)
? 1 tablespoon of cooking oil
? 2 spigs of "huacatay" (I think this is "black mint" in English)
? 4 hard boiled eggs (1 per person)
? 8 olives
? lettuce leaves
? salt (if perfered)
Method:
(1.) Put the potatoes and eggs on to boil.
(2.) Put the oil in a fyring pan and fry the onions, garlic, "huactacy" and spices. Cook for a few minutes and leave until tepid (room temperature).
(3.) While it cools, soak the bread/crackers in the milk.
(4.) Then liquidise the sauce (made in step 1) with the bread/crackers, peanuts, cheese and remaining milk.
(5.) Put the lettuce leaves on a plate with the boiled (cut) potatoes on top in a cicrle. Add the sauce on top of the potaoes, the eggs on top of that, then the olives. ..
Delicious!!
Esta recete viene de Arequipa en el sur del Perú
This recipe is from Arequipa in the south of Peru.
Receta para: Ocopa a la Arequipeña
Ingredientes
Porciones: 4- 5
? 2 kilos de papas sancochadas
? 1 taza de leche evaporada
? 3 galletas de soda (o pan de molde)
? media taza de maní tostado molido
? 250gr. de queso fresco
? 1 cebolla picada
? 2 dientes de ajo (molido)
? 10 ajíes mirasol (molido)
? 1 cuchara de aceite
? 2 ramas de huacatay
? 4 huevos duros (uno por persona)
? 8 aceitunas de botija
? hojas de lechuga
? sal
Preparación:
(1.) Poner a sancochar las papas y los huevos.
(2.) Colocar en un sartén el aceite y freír la cebolla, ajo, huacatay y ají mirasol. Cocinar por unos minutos y dejar hasta que esté tibio.
(3.) Mientras que se enfríe la salsa, remojar el pan/galletas con leche.
(4.) Luego, licuar la salsa (de paso 1) con el pan/galletas, maní, galletas/pan, queso fresco y leche.
(5.) Poner las hojas de lechuga en el plato con las papas sancochadas (cortadas) encima y acomodar las papas en rodajas. Adornas las papas con la salsa, los huevos sancochados y los aceitunas.
¡Riquísima!
