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Authentic Mexican steak quesadilla recipe

Flickr: Hungry Dudes

Quesadillas are a street food favourite in Mexico. The basic recipe are floury tortillas toasted with cheese, but they can be filled with everything at the back of the fridge. Their origins stem back to the colonial Mexico, though the recipe has changed and evolved somewhat over the years. Here’s our authentic recipe including steak, a luxurious version of the humble quesadilla.

Serves: 4
Time: 30 minutes

Ingredients

8 flour tortillas
½ kilo sirloin steak
1 medium onion, finely chopped
400 grams Mexican cheese
2 avocados
1 lime
Vegetable oil
Salt & pepper

Method

Add a little of the oil to a frying pan and heat over a medium flame. Add the chopped onion and fry until soft and translucent.

While the onions are cooking, chop the steak into thin slices and season with salt and pepper. Add the meat to the frying pan and cook with the onions for a few minutes until the meat has browned.

Grate the cheese. Lay out four of the tortillas on a clean surface. Add one quarter of the steak and onion mix onto each tortillas, and top each one with a quarter of the grated cheese. Add the other tortillas on top.

Clean at the frying pan and place back on the heat. Don’t add oil this time. When the frying pan has heated, carefully life the quesadilla onto the frying pan and leave to toast on one side. It should take a couple of minutes. Flip carefully with a spatula and toast the other side allowing the cheese to fully melt. You can press the tortilla gently on the top to help it cook and seal everything together. Take out when the cheese starts to ooze out.

Quickly cut in half and top with a squeeze of lime and top with sliced avocado. Eat immediately while the melted cheese is hot. Optional extras include topping the quesadilla with fresh zingy salsa and Mexican cream.

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.

Brazilian condensed milk cake (bolo de leite condensado) recipe

Cake is big in Brazil. It’s can be eaten throughout the day, even at breakfast. This Brazilian condensed milk cake is light, moist, fluffy and the perfect accompaniment to a coffee. With few ingredients, it’s simple to make and can easily be adapted with nuts, lemon, chocolate, coconut and fruit to make a more complex cake. Typically, the cake is baked in a circular or ringed baking tray, but if you don’t have one, any loaf tin will do.

Ingredients:

1 can of sweetened condensed milk
2 eggs
400ml full fat milk
50ml butter
250g plain flour
125g white sugar
1tbs baking powder
Icing sugar for dusting
Lemon zest
Salt

Method:

Preheat the oven to 180°C. Beat the eggs and sugar until they form a paste. Melt the butter for a few seconds in the microwave until soft. Beat the butter into the eggs and sugar. Add the condensed milk and full fat milk and beat. Sift the flour, baking powder and salt into the bowl and then mix into a smooth batter. Zest a whole lemon and add to the mixture.

Take a round cake tin and rub all over with butter. Pour the batter into the tin and place into the oven for around 45 minutes. To ensure the cake is cooked, put a small knife or skewer into the cake which should come out clean. The top should golden brown and to have risen. Leave the cake to cool in the tin and then remove and leave on a metal rack. Once cooled, dust with icing sugar all over. The cake should keep for 5 days in a sealed tin.

To eat the cake in Brazil, contact one of our travel experts on +(0) 207 407 1478 or email us 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.

Picante de Pollo Recipe

This spicy chicken recipe from Bolivia is perfect for the long winter evenings. This one pot dish is healthy and quick to prepare.

Serves: 6
Time: 90 minutes

Ingredients

1 chicken, cut into chunks
1.5 kilos of potatoes
250 grams of peas
2 medium onions
2 tbs of chilli powder
1 tbs of paprika
5 spring onions
1 handful of parsley, roughly chopped
½ handful of coriander, roughly chopped
3 tablespoons of oil
a pinch of salt
a pinch of pepper
1 pepper, sliced thinly

Serve with rice

Method

Put a large saucepan of water on to a high heat and add the chicken, coriander, spring onions and salt and boil for around 1 hour. In the meantime boil the potatoes separately. Two minutes before the potatoes have finished add the peas. Once cooked drain. 

In a frying pan add a little oil and fry the onions gently. Once these have been soft add the chilli, paprika, salt and parsley and cook for a few more minutes. Take two ladles of the chicken stock and add to the san. Simmer for around 15 minutes. Add the peas, chicken and potatoes and cook for another five minutes. Add the coriander right at the end and serve with rice and the sliced peppers.

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