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Category Archives: Recipes

Peruvian pollo a la brasa recipe

Flickr: inyucho

Peruvian rotisserie chicken, sometimes called blackened chicken, is one of the most popular dishes in the country. The dish originated in Lima in the 1950s and is often eaten on Sundays with family and friends. When it was first created, it was only the very wealthy that ate pollo a la brasa, but the dish has now become cheap enough for the masses. The chicken is typically served with French fries, salad and a variety of mayonnaise-based and chilli sauces.

Serves: 4
Time: 8 hours

Ingredients

2 kilo chicken, cut into quarters
5 garlic cloves
100 ml soy sauce
2 tbs lime juice
2 tsp ground cumin
1 tps paprika
½ tsp dried oregano
½ tsp black pepper
1 tbs oil
1 lime, quartered
Seasoning

French fries

Method

Put the soy sauce, garlic, lime juice, cumin, oregano, paprika, pepper and oil into a blend and wizz up into a paste.

Put the chicken into a large mixing bowl and cover in the marinade, rubbing well into every part. Place into the fridge and leave for at least 8 hours, taking it out every half an hour to baste and rub the marinade. If you have the time, 24 hours is even better.

Though this dish can be made in the oven (200°C for one hour), it tastes a lot better by barbecue. Light the barbecue and wait into the flames have disappeared and the coals are grey. Move the coals cover the edge of the barbecue so there is no direct heat on the meat. Add the chicken, skin side down, and cover with the lid. Turn every five minutes or so and baste with the remaining marinade. The chicken should be down in around 45 minutes.

Serve in the centre of the table with French fries, a salad, spicy sauces and lime wedges.

Garnish with lime wedges.

Colombian changua soup recipe

Flickr: manuela y daniel

Typically served for breakfast in the highlands of Colombia, this rich warming milk soup is perfect for a cold morning. Be sure to try this dish in Bogota where some of the best changuas are served.

Ingredients:

1 litre water
1 litre full fat milk
5 spring onions
6 potatoes, peeled and cubed
Handful of chopped coriander
1 garlic clove, minced
4 eggs
1 tbs butter
Pinch of cumin
Mild cheese, cubed
Salt and pepper

Method:

Take a large heavy bottomed saucepan and add the water, milk, butter, potatoes, garlic, most of the coriander and a little salt. Put on a medium heat and cook for 10-15 minutes until the potatoes are soft but not falling apart.

Turn the heat down to the lowest setting. Crack and drop each egg into the soup being careful not to break the yoke. Cover and leave for three minutes (or longer if you want a harder yoke).

Fill a soup bowl with chopped spring onions, a little of the cubed cheese, some pepper and cumin. Carefully remove one of the eggs and lay in the bowl. Pour over the creamy soup and garnish with a little chopped coriander. Serve with toast.

Want to try changua in Colombia? Get in touch with our Colombia travel experts on +44 (0) 207 407 1478 to discuss your travel plans or see our example tours here.

Authentic Mexican carne asado taco recipe

Tacos are synonymous with Mexico. This classic recipe for carne asado (barbequed meat) tacos is one of the best we’ve tried. Cold Corona beer works perfectly as an accompaniment to this spicy street food.

Ingredients:

10 tortillas
500g skirt steak, cut into thin slices
4 chilies, chopped finely
6 garlic cloves, minced
1 tsp vinegar
2 tsp cumin
½ tsp ground cloves
Oil
3 tomatoes
2 large onion, chopped finely
2 handful of coriander, chopped finely
4 limes, 3 cut into wedges and 1 juiced
Oil
Seasoning to taste

Method:

Take a blender and add 2 of the chopped chilies, 2 chopped garlic, vinegar, ½ of the chopped onions, 1 teaspoon of cumin, the ground cloves, seasoning and a little olive oil to bind everything together. Blend into a paste.

Put the steak slices into a mixing bowl and add the blended paste. Mix well together, cover with cling film and leave to marinade in the fridge for at least 2 hours.

Put the tomatoes, ½ chopped onion, 2 of the chopped chilies, the rest of the garlic, 1 teaspoon of cumin, a handful of coriander, juiced lime, 3 tablespoons of olive oil and seasoning. Mix well together, cover in cling film and leave in the fridge until ready to serve.

If possible, spark up the barbeque. Once the coals have greyed, place the slices of steak on and cook for a couple of minutes on both sides. If you don’t have a barbeque, heat a griddle pan to a high heat and cook the steak for a few minutes on both sides.

Heat a frying pan and heat each tortilla until warm. To serve, put a tortilla on a plate, top with some of the steak, coriander, some chopped white onion and a little of the sauce. Squeeze some lime juice and serve with extra lima wedges.

Want to try carne asado tacos in Mexico? Get in touch with our Mexico travel experts on +44 (0) 207 407 1478 to discuss your travel plans or see our example tours here.

Peruvian arroz con pollo (chicken and rice) recipe

Flickr: canelita0306

Flickr: canelita0306

While chicken and rice might sound boring, this Peruvian dish is anything but. A mouthwatering mix of rice, aji Amarillo paste, vegetables, coriander and golden fried chicken.

Serves: 4
Time: 1 hour

Ingredients

4 large organic chicken thighs
1 large onion, finely chopped
2 garlic cloves, finely chopped
100g aji amarillo paste
A handful of spinach leaves
A handful of coriander
200g white rice
50g frozen peas
2 carrots, finely chopped
1 pepper, finely chopped
1 small can of sweet corn
500mls chicken stock
Vegetable oil
Salt & pepper
Method

Wash the spinach and coriander and blend together with some water to create a paste.

Season the chicken thighs with salt and pepper and fry in a little oil on a medium heat until golden brown. Set aside.

In the same saucepan, add the onion, garlic and aji paste and cook until the onions are soft. Add the blended coriander and spinach paste add the chicken thighs.

Once you have brought everything to the boil reduce the heat and continue to simmer.

Take another pan and add the chicken stock, rice, carrots and corn. Cook for around 30 minutes until the rice has soaked up all the stock, but isn’t overcooked. Towards the end add in the peas for the final few minutes.

When the rice is cooked, add in the chicken thighs and aji paste mix and stir together. Plate everything up and add a little sliced purple onion and coriander over the top. To add a little zing, squeeze over some lemon juice and a few finely chopped chillies.

To try this dish in Peru, call on of our experts on +44 (0) 207 407 1478 or email us here to start planning your trip.

Bolitas de yuca y queso recipe

Flickr: sstrieu

Flickr: sstrieu

These delicious crispy balls are made up from yuca (also known as cassava or manioc) and melted cheese. To get these perfect, a deep fat fryer works best, but they can be made using a heavy bottomed frying pan.

Serves: 12
Time: 1 hour

Ingredients

1 kg fresh yuca
4 eggs, beaten
250g breadcrumbs
½ kg mozzarella cheese, cubed
Vegetable oil
Salt

Method

To start, take a large saucepan and fill with water and the salt. When it boils at the yuca and leave for 15-20 minutes until tender.

Drain the water and mash the yuca.  Take the mash and roll into 12 balls. Take each one and flatten with the palm of your hand. Add a few cubes of the cheese in the centre and reroll the balls

Put the egg in one bowl and the breadcrumbs in another. Put the fryer on and heat to 180 °C. Once heated, dip each ball into the egg, then the breadcrumbs and then place into the oil. Cook for five minutes or until they are golden brown. Turn halfway through. Remove and drain on kitchen paper. Eat immediately.

To try bolitas de yuca y queso in Latin America, give one of our specialists a call on +44 (0) 207 407 1478, send us a message here.

Delicious Baja-style Mexican fish taco recipes

Flickr: Barb Watson

Flickr: Barb Watson

They may be a bit of a faff to make, but you won’t be disappointed with these delicious Baja-style fish tacos. Get everything prepared, so once the fish has been fried you can serve up straight away. For a little more zing add extra lime juice and a few hot chillies.

We love to hear about your creations or new Latin American recipes. Head over to our Facebook to share photos and recipe ideas.

Serves: 6 people
Time: 1 hour

Ingredients

Batter
130g plain flour
1 small bottle of bear
A pinch of salt
Black pepper

Sauce
100mls sour cream
100mls crème fraiche
3tbs lime juice
zest of 1 lime
A pinch of salt
Black pepper

Salsa
2 large tomatoes, finely chopped
1 cucumber, finely chopped
1 red onion, finely chopped
1 large chilli, finely chopped
1 lime, juice squeezed
1tbs oil
A pinch of salt
Black pepper

Fried fish
1kg halibut, skinned and cut widthways into 1cm strips
100g plain flour
Oil
A pinch of salt
Black pepper

The rest, to serve
Corn tortillas
Jalapenos
200g shredded cabbage
Handful of coriander, roughly chopped

Method

  1. Start by making the batter. Sieve the flour into a large bowl and add the seasoning. Gradually stir in the beer and mix until lump free. Leave in the fridge until use.
  2. To make the sauce, mix both the sour cream and crème fraiche in a large bowl. Add the lemon juice, zest and seasoning and mix thoroughly. Leave in the fridge until use.
  3. Combine all the ingredients in a bowl and mix thoroughly. Leave in the fridge until use.
  4. Put a large frying pan on a high heat and add oil half way up. While the oil heats, put the mix the flour and seasoning on a large plate. Take the batter out of the fridge. Add a little salt and pepper to the fish fillets. Coat each fillet with the flour mix and then dip into the batter. Carefully drop into the hot oil and cook for 3 minutes at which point the batter should be golden. Use a slotted spoon to remove the fish and leave them on paper towels to drain.
  5. Heat the tortillas quickly in a dry frying pan. To serve place the tortilla on a plate and lay one or two pieces of the fried fish. Top with the sauce, salsa, shredded cabbage, chopped coriander and jalapenos and serve immediately. For extra zing, squeeze a little lime juice over the top.

Fresh fried tacos are best served with cold bottles of Mexican beer along accompanied by a wedge of fresh lime.

Want to try real fish tacos in Baja California or explore Mexico’s rich food heritage? No problem. Call us today on +44 (0) 207 407 1478 or message us here to begin planning your trip. One of our Mexican experts will be on hand to talk you through the various options and provide inspiration for the trip.

Ceviche de Cameron, Ecuadorian prawn ceviche recipe

Fresh, zingy, delicious and perfect for a summers day. Ecuadorian ceviche differs from its Peruvian cousin with the inclusion of tomatoes and bell peppers. Ceviche is eaten all over Ecuador, but particular good (and fresh) in coastal areas. If you feel a little squeamish about making ceviche from raw fish, but would like to try the dish, this is the recipe for you as it uses already cooked prawns. And the best thing? It’s super simple to make.

Serves: 6 people main / 10 people for appetizers
Time: 1 hour 30 minutes

Ingredients

1kg prawns, peeled
5 tomatoes, diced
1 red bell pepper, deseeded and diced
2 onions, thinly sliced
150mls tomato juice
1 orange, juiced
12 limes, juiced
1 handful of coriander, finely chopped
Salt and pepper to taste
Popcorn, salted (optional)

Method

Fill a large pan with water and add a little salt. Once boiling, add the prawns and cook for 1 minute or until just cooked. Drain and leave to cool. Add the juice of one lime to the thinly sliced onions and leave to marinate. Add all the ingredients together including the onions in a large bowl and add seasoning to taste. Leave in the fridge for 1 hour for the flavours to mix properly. Sprinkle a little more chopped coriander over the top and serve accompanied with salted popcorn and cold beer.

Want to try the real deal? Start planning your tour of Ecuador today.

Mexican menudo roja recipe

Menudo recipe

Menudo is a hearty Mexican soup made from tripe (beef stomach) and plenty of chili. While tripe is not the most popular or appealing of ingredients, it is cheap, nutritious and if prepared property, delicious. You can find both tripe and pigs trotters in all good butchers. Serve this with plenty of corn tortillas, and if possible leave the dish to cool overnight and reheat for better flavor.

Serves: 6
Time: 4 hours

Ingredients

1kg tripe
2 pig trotters
2 lts water
1 onion
1 garlic bulb
1 handful of coriander with roots
1 tbs peppercorns
2 bay leaves
2 tps cumin seeds
3 tps dried oregano
5 small red chilies
salt
4 tbs vinegar
2 cans of hominy
1 handful dried guajillo chilies
1 tbs sugar

Method

Clean you tripe thoroughly in cold water and trim any excess fat away. In a large pot add cold water and bring to the boil before adding the pig trotters and tripe. After 10 minutes, pour away the water and add more water, chopped onion, garlic bulb, coriander, peppercorns, bay leaves, half the cumin, half the oregano, half the vinegar and the red chillies. Cover the pot and simmer for 2 hours before allowing it to cool.

Next remove the tripe and cut into strips. Take the meat off the trotters and discard the bones and fat. Strain the liquid through a sieve, keeping for future use, and discarding the solids. Add the meat, tripe and strained liquid back to the pot. Take the dried chillies and with a little salt grind them in a pestle and mortar until a paste has formed. Add to the pot along with the canned hominy. Add the remaining spices, vinegar, a little crushed garlic and season to taste. Simmer for another couple of hours until the soup is thickened.

Serve with plenty of hot corn tortillas and some wedges of lime.

Want to try the real deal? Take a look at our suggested tours of Mexico.

Argentine empanada recipe

empanadas-1117284_640

Empanadas, the iconic street food of Latin America. Sold throughout the continent, these little pastries filled with meat and vegetables come in many forms. The empanada resembles something similar to a Cornish pasty, albeit smaller and with a distinct Latin American flavour. This recipe uses beef, but feel free to swap it out for chicken.

Serves: 24 empanadas
Time: 2 hours

Ingredients

Dough:
100g butter, plus a little extra, melted
750g plain flour
2 tps salt
500ml water

Filling:
700g minced beef
250g potato, peeled and diced
1 large onion
2 cloves of garlic, minced
100g cured chorizo, roughly cut
2 hardboiled eggs
Handful of green olives, cut in half
1 vegetable or chicken stock cube
3 tbs tomato paste
20g butter
3 spring onions, chopped finely
Olive oil
1 tsp cumin
2 tsp paprika
Salt & pepper

Method

Begin with making the dough. This can be done a day or two in advance if you wish. Sift the flour into a large mixing bowl and add the salt. Make a well in the centre, add the melted butter and water and gently mix everything together into the smooth dough. Leave to cool to room temperature and put in the fridge wrapped in cling film.

Heat the oil olive to a medium temperature and sweat the onions gently until soft. Turn up the heat and add the beef frying until browned. Add the potato, chorizo, garlic, cumin, paprika and cook on a low heat for 5 minutes or so. Stir in the tomato paste and stock and reduce for 10 minutes or so. The mixture should not be dry, nor should it be sloppy. Stir in the spring onions and leave in the fridge to cool.

Take the chilled dough and divide into approximately 24 equal balls. Press each one and then roll to create circular discs. Dust with flour. Wet the circumference with a little water and fill with a tablespoon of the filling. Add a little green olive and hard cooked egg and wrap the dough in half, pressing down the edges. Take a fork and crimp the edges all the way around. Repeat the process until all are completed.

Put the empanadas on a baking tray and brush the tops with melted butter. Bake in a hot oven for around 10 minutes, or until golden brown. Serve immediately.

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