45+Delicious Dutch Oven Latin American Recipes You Need to Try Today

Latin American cuisine is a vibrant fusion of bold flavors, fresh ingredients, and time-honored cooking techniques.

One such technique that brings out the best in these dishes is using a Dutch oven.

This versatile kitchen tool has been a staple in many Latin American kitchens for centuries, allowing cooks to simmer, braise, and bake hearty meals to perfection.

From rich stews to crispy fried dishes, the Dutch oven is ideal for making traditional Latin American recipes that bring warmth, flavor, and comfort to your table.

Whether you’re craving the smoky goodness of a Mexican stew, the tender pork of a Cuban dish, or the vibrant spices of Colombian cuisine, these 45+ Dutch oven Latin American recipes are sure to become favorites in your home.

In this post, we’ll take you through a collection of over 45 mouthwatering Dutch oven recipes, each showcasing the rich culinary diversity of Latin America.

So, grab your Dutch oven and get ready to dive into these authentic, delicious dishes that will transport your taste buds to the heart of Latin America!

45+Delicious Dutch Oven Latin American Recipes You Need to Try Today

Dutch ovens are more than just kitchen tools—they are a gateway to unlocking the flavors and soul of Latin American cuisine.

The versatility of a Dutch oven makes it the perfect vessel for slow-cooking, braising, and simmering a wide range of dishes, from succulent meats to flavorful vegetables.

The 45+ recipes we’ve shared in this article offer a taste of the many distinct regional flavors found across Latin America, each dish providing its own unique twist on beloved traditional foods.

Whether you’re cooking a comforting stew for a family meal or creating an impressive dish for a dinner party,

these Dutch oven recipes will elevate your cooking and bring the vibrant tastes of Latin America to your table.

Ropa Vieja (Cuban Shredded Beef Stew)

Ropa Vieja is a traditional Cuban dish made with tender shredded beef simmered in a flavorful tomato-based sauce with bell peppers, onions, garlic, and spices. This dish is perfect for slow cooking in a Dutch oven, where the beef becomes wonderfully tender and the flavors meld together over time. It’s typically served with rice, black beans, and fried plantains for a delicious, hearty meal.

Ingredients:

• 2 lbs flank steak or brisket
• 1 large onion, sliced
• 1 bell pepper, sliced (green or red)
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup tomato sauce
• 1 cup beef broth
• 1/4 cup white wine
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1/4 cup green olives, sliced
• 1/4 cup capers
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt, pepper, cumin, and oregano, then brown the beef on all sides (about 5 minutes per side). Remove the beef and set aside.
2. In the same pot, add the onions, bell peppers, and garlic. Cook for 3-4 minutes until softened.
3. Add the diced tomatoes, tomato sauce, beef broth, white wine, bay leaf, olives, and capers to the Dutch oven. Stir to combine.
4. Return the beef to the pot and ensure it’s submerged in the liquid. Bring it to a simmer, cover, and cook on low heat for 3-4 hours, or until the beef is fork-tender and easily shreds.
5. Remove the beef, shred it with two forks, and return the shredded beef to the pot. Stir to combine, taste, and adjust seasoning if necessary.
6. Garnish with fresh cilantro and serve with rice, black beans, and fried plantains.

Ropa Vieja is a comforting, flavorful dish that showcases the heart of Cuban cuisine. The slow-cooked beef, enriched by the savory tomato sauce, provides a balance of sweetness, tanginess, and depth. It’s perfect for a family meal or a special occasion. The tender meat and the combination of olives and capers bring a unique touch that elevates the dish, making it a beloved Latin American classic.

Feijoada (Brazilian Black Bean Stew)

Feijoada is a quintessential Brazilian dish that combines black beans, pork, and beef into a rich, flavorful stew. This dish is traditionally prepared in a large pot or Dutch oven and is considered a symbol of Brazilian comfort food. It’s often served during special occasions like festivals and family gatherings, accompanied by rice, collard greens, and orange slices to balance the richness of the stew.

Ingredients:

• 1 lb black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1/2 lb chorizo sausage, sliced
• 1/2 lb smoked sausage, sliced
• 1/4 lb bacon, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 2 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp ground cloves
• Salt and pepper to taste
• 6 cups water or beef broth
• Fresh cilantro and orange slices for garnish

Instructions:

1. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the pork shoulder chunks to the pot and brown on all sides, about 5-7 minutes. Remove the pork and set aside.
3. Add the chorizo, smoked sausage, onion, and garlic to the pot. Cook for 3-4 minutes until softened and fragrant.
4. Add the soaked black beans, bay leaf, paprika, cumin, cloves, water or beef broth, and the cooked pork and bacon back to the pot. Stir well, then bring to a simmer.
5. Cover and cook over low heat for 2-3 hours, or until the beans are tender and the flavors have melded together.
6. Remove the bay leaf, adjust seasoning with salt and pepper, and serve with rice, collard greens, and orange slices for a complete meal.

Feijoada is a hearty and savory stew that captures the essence of Brazilian comfort food. The combination of tender pork, beef, and smoky sausages melded with the earthy black beans makes for a filling and flavorful dish. Traditionally, feijoada is served on weekends or during celebrations, where it’s enjoyed as a communal meal. The addition of orange slices brightens the dish, balancing out the richness, and giving it a delightful contrast.

Arroz con Pollo (Latin American Chicken and Rice)

Arroz con Pollo is a beloved Latin American dish that combines tender chicken with rice cooked in a savory, spiced broth. This one-pot meal is made in a Dutch oven to allow the flavors to meld perfectly, creating a comforting dish with a slight kick of flavor from the saffron, cumin, and other Latin spices. The dish varies slightly across regions, but it’s always a crowd-pleaser.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 cups long-grain rice
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1/2 cup frozen peas
• 1/4 cup pimento-stuffed olives, sliced
• 2 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tsp saffron threads
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, cumin, and paprika. Brown the chicken on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the onions, bell pepper, and garlic. Cook for 3-4 minutes until softened.
3. Add the tomatoes, rice, olives, and peas to the pot, stirring to combine. Pour in the chicken broth and white wine (if using), then add the saffron threads and bay leaf. Bring the mixture to a simmer.
4. Return the chicken thighs to the pot, skin side up, and cover. Reduce the heat to low and cook for 30-40 minutes, or until the rice is tender and the chicken is cooked through.
5. Remove the chicken from the pot and fluff the rice with a fork. Serve the chicken on top of the rice, garnished with fresh cilantro.

Arroz con Pollo is a comforting, aromatic dish that combines tender chicken and perfectly cooked rice infused with a blend of Latin American spices. The dish’s simplicity is what makes it so special—it’s an easy-to-make meal that doesn’t skimp on flavor. The saffron adds a beautiful color and rich flavor to the rice, while the olives and peas provide contrast and texture. It’s a versatile dish that is perfect for family dinners or a casual gathering with friends.

Pabellón Criollo (Venezuelan Shredded Beef with Rice and Black Beans)

Pabellón Criollo is the national dish of Venezuela, offering a delicious combination of shredded beef, rice, black beans, and fried plantains. This dish brings together tender beef simmered in a rich, savory sauce with the sweetness of plantains to create a balanced, satisfying meal. A true comfort food, it showcases the vibrant flavors of Venezuelan cuisine and is perfect for a family meal or celebratory occasion.

Ingredients:

• 2 lbs flank steak
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1/2 cup tomato paste
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1 bay leaf
• 1 tbsp olive oil
• 2 cups cooked white rice
• 2 cups cooked black beans
• 2 ripe plantains, peeled and sliced
• Vegetable oil for frying
• Salt and pepper to taste

Instructions:

1. In a large Dutch oven, heat olive oil over medium-high heat. Season the flank steak with salt, pepper, cumin, and paprika. Brown the steak on all sides (about 5 minutes per side). Remove and set aside.
2. In the same pot, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
3. Stir in the tomato paste, beef broth, and bay leaf. Return the beef to the pot and bring to a simmer. Cover and cook for 2-3 hours, or until the beef is tender and easily shreds.
4. Once the beef is cooked, remove it from the pot and shred it with two forks. Return the shredded beef to the sauce, and stir well.
5. While the beef is cooking, heat vegetable oil in a frying pan over medium heat. Fry the plantain slices until golden brown and crispy, about 2-3 minutes per side. Remove and set on paper towels to drain.
6. To serve, plate the rice, black beans, and shredded beef mixture. Top with fried plantains.

Pabellón Criollo is a perfect harmony of textures and flavors that reflect the heart of Venezuelan cuisine. The savory, tender beef paired with the sweetness of the fried plantains creates a comforting contrast, while the rice and beans bring balance and nourishment. It’s a hearty, fulfilling meal that will leave you feeling completely satisfied. Whether enjoyed on a regular weeknight or during a special occasion, this dish is sure to impress with its rich flavor and cultural significance.

Sancocho (Dominican Republic Stew)

Sancocho is a Dominican stew made with a variety of meats (often chicken, beef, and pork) and root vegetables like yucca, sweet potatoes, and plantains. This dish is deeply comforting and flavorful, as the meats and vegetables simmer together in a rich, aromatic broth. Traditionally served on special occasions, sancocho brings people together with its hearty flavors and satisfying texture, making it a beloved dish throughout the Caribbean.

Ingredients:

• 1 lb chicken thighs, bone-in, skinless
• 1/2 lb beef short ribs, bone-in
• 1/2 lb pork shoulder, cut into chunks
• 2 medium plantains, peeled and sliced
• 1 large yucca, peeled and cut into chunks
• 2 medium potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 4 cups chicken broth
• 1 tsp oregano
• 1 tsp cumin
• 2 bay leaves
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large Dutch oven, heat a bit of oil over medium-high heat. Brown the chicken, beef, and pork on all sides (about 5 minutes per side). Remove the meats and set aside.
2. In the same pot, add the onion, garlic, bell pepper, and tomatoes. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
3. Add the meats back into the pot along with the plantains, yucca, potatoes, chicken broth, oregano, cumin, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 1-2 hours, or until the meats and vegetables are tender.
4. Taste and adjust seasoning if necessary. Remove the bay leaves.
5. Serve the sancocho with lime wedges and a garnish of fresh cilantro.

Sancocho is the ultimate comfort food—a flavorful, rich stew that highlights the best of Dominican and Caribbean ingredients. The combination of meats, root vegetables, and aromatic seasonings creates a deeply satisfying dish that’s perfect for a cozy family meal or a celebratory gathering. The tender meats and hearty vegetables make it a nourishing choice, while the squeeze of lime brightens the dish, adding a touch of freshness. Sancocho truly captures the essence of Dominican cuisine and is a dish that brings people together.

Tamales de Pollo (Chicken Tamales – Mexican)

Tamales are a traditional Mexican dish made of masa (corn dough) stuffed with a variety of fillings, wrapped in corn husks, and steamed to perfection. Tamales de Pollo, or chicken tamales, are one of the most popular varieties, featuring flavorful, tender chicken and rich red salsa encased in soft, fluffy masa. Making tamales requires some time and effort, but the end result is always worth it, offering a delicious, satisfying meal perfect for special occasions or family gatherings.

Ingredients:

• 3 lbs chicken breast, cooked and shredded
• 2 cups red salsa (homemade or store-bought)
• 2 cups masa harina
• 1/2 cup chicken broth
• 1/2 cup vegetable oil
• 1 tsp baking powder
• 1 tsp salt
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1 package dried corn husks (soaked in warm water for 30 minutes)
• Extra chicken broth for steaming

Instructions:

1. In a large bowl, combine the masa harina, baking powder, salt, cumin, and garlic powder. Gradually add the chicken broth and vegetable oil, kneading until the dough is smooth and moist. If the dough feels dry, add more chicken broth, a tablespoon at a time.
2. In a separate bowl, mix the shredded chicken with red salsa, ensuring the chicken is fully coated. Set aside.
3. Lay a soaked corn husk flat on a clean surface. Spread a small amount of masa dough onto the center of the husk, about 2-3 tablespoons, leaving space at the top and bottom. Add a tablespoon of the chicken mixture on top of the masa.
4. Fold the sides of the husk over the filling, then fold up the bottom of the husk to close the tamale. Repeat with the remaining ingredients.
5. In a large steamer, arrange the tamales upright, ensuring the open end is facing up. Steam over medium heat for 1.5-2 hours, or until the masa easily separates from the husk.
6. Let the tamales rest for 10 minutes before serving.

Tamales de Pollo are a labor of love, and their rich flavor and tender texture make them a staple of Mexican cuisine. The combination of savory chicken, spicy salsa, and soft masa is irresistible, and steaming the tamales in corn husks locks in the flavors, making each bite a delight. While they require some preparation, the process of making tamales is a great way to bond with family or friends, making it an even more special experience. Whether enjoyed as part of a festive meal or as a cozy dinner, chicken tamales are a beloved dish that will leave everyone satisfied.

Carne Guisada (Puerto Rican Beef Stew)

Carne Guisada is a hearty and flavorful Puerto Rican beef stew. The dish features tender beef chunks simmered in a rich, savory sauce made from tomatoes, onions, garlic, and a blend of Latin spices. It’s a comforting, one-pot meal that pairs wonderfully with rice, potatoes, or even crusty bread. The slow cooking process allows the beef to become melt-in-your-mouth tender, making it a perfect dish for a cozy family meal or a special occasion.

Ingredients:

• 2 lbs beef stew meat, cut into chunks
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup tomato paste
• 1 cup beef broth
• 1/4 cup white wine (optional)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground allspice
• 2 tbsp olive oil
• 2 medium potatoes, peeled and diced
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt, pepper, cumin, oregano, and allspice. Brown the beef on all sides for about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
3. Stir in the diced tomatoes, tomato paste, beef broth, and white wine (if using). Add the bay leaf and return the beef to the pot. Bring to a simmer.
4. Cover the pot and cook on low heat for 2-3 hours, or until the beef is tender and fully cooked.
5. Add the diced potatoes to the pot, and continue to cook for an additional 30 minutes, or until the potatoes are tender.
6. Taste and adjust seasoning with salt and pepper, then serve garnished with fresh cilantro.

Carne Guisada is a rich and savory stew that embodies the comforting flavors of Puerto Rican cuisine. The tender beef, perfectly seasoned sauce, and soft potatoes make each bite satisfying and full of flavor. This dish is versatile enough for any occasion, and it’s ideal when served with rice or crusty bread to soak up the delicious sauce. The slow-cooked meat, combined with the aromatic spices, makes Carne Guisada a true crowd-pleaser that will bring warmth and joy to your dining table.

Pollo al Ajillo (Garlic Chicken – Cuban Style)

Pollo al Ajillo is a classic Cuban dish where chicken is braised in a fragrant garlic sauce, seasoned with spices, and cooked until tender and flavorful. The garlic gives the dish a deliciously robust aroma, while the combination of citrus, white wine, and bay leaves infuses the chicken with layers of flavor. It’s an easy yet impressive dish that pairs wonderfully with rice and a side of vegetables.

Ingredients:

• 4 chicken thighs (bone-in, skinless)
• 8 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, cumin, and paprika. Brown the chicken on both sides until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
3. Pour in the white wine, chicken broth, lime juice, orange juice, and add the bay leaves. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. Return the chicken to the pot, skin-side up, and bring the mixture to a simmer. Cover and cook over low heat for 30-40 minutes, or until the chicken is cooked through and tender.
5. Once the chicken is cooked, remove the chicken from the pot. Increase the heat and let the sauce simmer for an additional 5-10 minutes until slightly reduced.
6. Serve the chicken with the sauce, garnished with fresh parsley. It pairs perfectly with white rice or steamed vegetables.

Pollo al Ajillo is a simple yet flavorful dish that brings the essence of Cuban cuisine to your table. The garlic sauce, infused with citrus and white wine, is rich and aromatic, making each bite of chicken a delight. This dish is easy to prepare but feels like a special meal, perfect for family dinners or gatherings with friends. The tender, juicy chicken, combined with the savory sauce, will undoubtedly become a favorite in your recipe rotation.

Arroz con Mariscos (Seafood Rice – Dominican Style)

Arroz con Mariscos is a delicious Dominican seafood rice dish made with a variety of fresh seafood such as shrimp, mussels, and fish, cooked in a flavorful, spiced rice base. The combination of seafood, vegetables, and aromatic seasonings creates a vibrant, one-pot dish that’s perfect for any occasion. This dish is traditionally served at family gatherings, celebrations, or as a festive main course that highlights the coastal flavors of the Dominican Republic.

Ingredients:

• 1 lb mixed seafood (shrimp, mussels, squid, and white fish fillets)
• 2 cups long-grain rice
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1/4 cup white wine
• 1/2 cup tomato sauce
• 1 1/2 cups seafood or chicken broth
• 1 tsp ground paprika
• 1 tsp ground cumin
• 1/2 tsp saffron threads (optional)
• 2 tbsp olive oil
• 1/2 cup peas (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell pepper, and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the chopped tomatoes, paprika, cumin, and saffron (if using). Cook for an additional 2 minutes, allowing the spices to bloom.
3. Add the rice to the pot, stirring to coat it with the aromatic mixture. Pour in the white wine, tomato sauce, and seafood broth, then bring the mixture to a simmer.
4. Cover the pot, reduce the heat to low, and cook the rice for 15-20 minutes, or until the rice is almost fully cooked.
5. Add the mixed seafood and peas (if using) to the pot, gently stirring them into the rice. Cover and cook for an additional 5-10 minutes, or until the seafood is cooked through and the rice is tender.
6. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

Arroz con Mariscos is a vibrant and flavorful dish that beautifully combines the delicate taste of fresh seafood with the aromatic spices of Dominican cuisine. The seafood is tender and infused with the rich flavors of saffron, garlic, and cumin, while the rice becomes perfectly seasoned and aromatic. This dish is a true celebration of the sea and is perfect for a special family meal or a gathering with friends. The bright, colorful presentation and the depth of flavor will surely impress anyone lucky enough to taste it.

Tacos de Carnitas (Slow-Cooked Pork Tacos – Mexican)

Tacos de Carnitas are a beloved Mexican dish where pork is slowly braised until tender, then crisped up for a crispy exterior, and served in soft tortillas with a variety of toppings. The slow-cooking process results in succulent, flavorful meat, while the crispy edges provide an irresistible contrast in texture. These carnitas are perfect for tacos but also work well in burritos, quesadillas, or served alongside rice and beans.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, halved
• 1 lime, halved
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 1 tbsp vegetable oil
• 12 small corn tortillas
• Fresh cilantro, chopped
• Diced onions, for garnish
• Lime wedges, for serving
• Salsa (optional)

Instructions:

1. In a large Dutch oven, heat the vegetable oil over medium-high heat. Season the pork chunks with salt, pepper, cumin, oregano, and cinnamon. Brown the pork on all sides for about 8-10 minutes.
2. Once the pork is browned, add the onion, garlic, orange halves, lime halves, and bay leaves to the pot. Squeeze the juice from the orange and lime over the meat, then add the halves to the pot. Add just enough water to cover the pork.
3. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the pork is fork-tender.
4. Remove the pork from the pot and shred it with two forks. Discard the orange and lime halves, and return the shredded pork to the pot with some of the cooking liquid. Simmer for 10-15 minutes to absorb the flavors.
5. In a separate skillet, heat a little oil over medium heat and crisp the shredded pork until the edges are golden brown and crispy.
6. To assemble the tacos, warm the tortillas and fill them with the crispy carnitas. Top with fresh cilantro, diced onions, and a squeeze of lime. Add salsa if desired.

Tacos de Carnitas are a perfect combination of slow-cooked, tender pork and crispy texture that delivers a punch of flavor in every bite. The citrus and spices infuse the meat with depth, while the crispy edges add a satisfying crunch. Whether you serve them at a casual family dinner or for a special gathering, these tacos are guaranteed to be a hit. The fresh toppings of cilantro and lime elevate the dish, making it even more flavorful and refreshing. Carnitas tacos are a timeless Mexican favorite that everyone can enjoy.

Arepas de Queso (Cheese Arepas – Venezuelan)

Arepas are a staple of Venezuelan cuisine, and Arepas de Queso is a popular variation where the dough is filled with cheese, creating a soft, cheesy center. These golden, crispy-edged pockets of cheese are perfect for breakfast, lunch, or dinner and can be filled with a variety of other ingredients like ham, avocado, or eggs. Their versatility and deliciousness make them a favorite across Latin America.

Ingredients:

• 2 cups arepa flour (masa harina)
• 1 1/2 cups warm water
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 1/2 cups shredded mozzarella cheese (or any melting cheese of your choice)
• 1/4 cup crumbled queso blanco or feta (optional)

Instructions:

1. In a bowl, combine the arepa flour, salt, and warm water. Mix until the dough comes together. Add the vegetable oil and knead the dough for about 3-4 minutes until smooth and elastic.
2. Divide the dough into 6-8 equal portions and roll them into balls. Flatten each ball into a disc, about 1/2 inch thick.
3. Place a small amount of cheese in the center of each disc, then fold the edges over and seal the cheese inside. Gently flatten the stuffed discs to form arepas.
4. Heat a griddle or non-stick skillet over medium heat. Cook the arepas for about 5-7 minutes per side, or until golden and crispy.
5. Serve the arepas warm with additional cheese, avocado, or your favorite fillings.

Arepas de Queso are a delightful treat that highlights the simplicity and deliciousness of Venezuelan cooking. The crispy exterior and gooey cheese interior make these arepas irresistible. They can be customized with different cheeses or fillings, and their versatility allows them to be enjoyed at any time of day. Whether you serve them with a side of salad or as part of a larger meal, Arepas de Queso are a comforting and satisfying option that everyone will love.

Mofongo (Mashed Plantains with Garlic – Puerto Rican)

Mofongo is a classic Puerto Rican dish made from green plantains that are fried and then mashed with garlic, olive oil, and pork cracklings (chicharrón). The dish is typically served as a side or with a main protein such as shrimp, chicken, or beef. Mofongo has a rich, savory flavor and a wonderfully creamy texture, and it perfectly embodies the bold, hearty flavors of Puerto Rican cuisine.

Ingredients:

• 4 green plantains, peeled and cut into chunks
• 1/2 cup pork cracklings (chicharrón), crumbled
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup chicken broth
• Salt and pepper to taste
• 2 tbsp butter (optional)
• Fresh parsley for garnish

Instructions:

1. Heat oil in a large skillet over medium heat. Fry the plantain chunks in batches for about 4-5 minutes per side, or until golden and crispy. Remove and set aside.
2. In the same skillet, sauté the garlic until fragrant, about 1 minute. Add the pork cracklings and cook for another 2 minutes, then remove from the skillet.
3. In a large mortar and pestle (or a bowl with a potato masher), mash the fried plantains, garlic, pork cracklings, and olive oil until smooth and well combined. Add the chicken broth little by little until the mixture reaches a smooth, slightly creamy consistency. Season with salt and pepper.
4. Serve the mofongo as a side dish, topped with butter and garnished with fresh parsley.

Mofongo is a comforting and flavorful dish that’s perfect for pairing with meats or seafood, or even enjoyed on its own. The crispy, golden plantains and the savory garlic and pork cracklings create a rich, satisfying dish that showcases the bold flavors of Puerto Rican cuisine. The creamy texture and delicious aroma of mofongo make it a memorable part of any meal. Whether served as an accompaniment to a main dish or as a centerpiece of your meal, mofongo is a delightful and filling choice that brings warmth to the table.

Sancocho (Latin American Meat Stew)

Sancocho is a traditional Latin American stew made with a variety of meats, root vegetables, and hearty seasonings. Originating from the Caribbean and widely enjoyed throughout the region, this one-pot dish combines meats like chicken, pork, or beef with vegetables such as yuca, plantains, and potatoes. The slow cooking process allows the flavors to meld together, creating a savory, rich broth that’s perfect for chilly days or family gatherings.

Ingredients:

• 1 lb beef stew meat, cut into chunks
• 1 lb chicken (bone-in, skinless thighs or drumsticks)
• 2 medium yuca (cassava), peeled and cut into chunks
• 2 plantains, peeled and cut into chunks
• 3 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 1 bell pepper, chopped
• 4 cups beef or chicken broth
• 1/2 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp dried oregano
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef and chicken with salt, pepper, cumin, and oregano. Brown the meat on all sides, about 8-10 minutes.
2. Add the onion, garlic, bell pepper, and tomatoes to the pot, and cook for 5 minutes until softened.
3. Pour in the broth, and add the yuca, plantains, potatoes, and carrots. Bring the mixture to a boil, then reduce the heat to low. Add the bay leaves, cover, and simmer for 1.5-2 hours, or until the meats are tender and the vegetables are cooked through.
4. Remove the chicken and beef from the pot, shred the meat, and return it to the stew. Discard the bay leaves.
5. Adjust seasoning with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges.

Sancocho is the epitome of comfort food, perfect for bringing the family together around the table. The tender meats and perfectly cooked vegetables create a flavorful and hearty broth that is both satisfying and nourishing. The citrus from the lime adds brightness, and the cilantro gives a fresh finish to this filling stew. Whether served on a chilly day or at a celebratory meal, Sancocho is a dish that reflects the vibrant, soulful flavors of Latin America.

Ceviche de Camarón (Shrimp Ceviche – Mexican)

Ceviche de Camarón is a refreshing and tangy seafood dish that is a staple along the Mexican Pacific coast. Shrimp is marinated in lime and orange juice, which “cooks” the shrimp, then mixed with tomatoes, onions, cilantro, and avocado. The result is a light, flavorful, and bright dish that’s perfect for hot summer days or as an appetizer at any festive gathering.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/2 red onion, finely chopped
• 2 medium tomatoes, chopped
• 1/2 cucumber, peeled and diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• Salt and pepper to taste
• Hot sauce (optional)
• Tortilla chips or tostadas for serving

Instructions:

1. In a large bowl, combine the shrimp with the lime and orange juice. Stir well to coat the shrimp and refrigerate for about 2-3 hours, or until the shrimp turns opaque (this is the “cooking” process).
2. After the shrimp is marinated, drain excess juice and add the red onion, tomatoes, cucumber, and cilantro to the bowl. Stir to combine.
3. Gently fold in the avocado and season with salt and pepper to taste. Add a few dashes of hot sauce if you prefer a bit of heat.
4. Serve the ceviche chilled with tortilla chips or tostadas for scooping.

Ceviche de Camarón is a perfect blend of fresh, vibrant flavors and light textures. The shrimp, tender and citrusy from the marinade, is balanced by the crunch of the vegetables and the richness of the avocado. It’s a fantastic dish for summer gatherings, casual meals, or as an appetizer at any occasion. The combination of lime and orange juices provides a refreshing tang, while the cilantro and optional hot sauce add an extra layer of flavor. This Mexican ceviche is a crowd-pleaser that everyone can enjoy.

Feijoada (Brazilian Black Bean Stew)

Feijoada is a hearty and traditional Brazilian black bean stew that features a variety of meats, such as pork, sausage, and beef, slow-cooked in a rich and flavorful broth. Served with rice, this dish is a beloved comfort food that’s enjoyed during celebrations and family gatherings. The combination of savory meats, tender beans, and aromatic seasonings makes Feijoada a true representation of Brazilian soul food.

Ingredients:

• 1 lb dried black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1/2 lb chorizo or sausage, sliced
• 1/2 lb smoked sausage, sliced
• 1/2 lb bacon, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 6 cups water or chicken broth
• Salt and pepper to taste
• 2 tbsp olive oil
• Cooked white rice, for serving
• Fresh cilantro or green onions for garnish

Instructions:

1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.
2. Add the pork shoulder, chorizo, and smoked sausage to the pot. Brown the meats on all sides, about 8-10 minutes.
3. Add the onion and garlic, and cook for 3-4 minutes until softened.
4. Stir in the soaked black beans, bay leaf, cumin, paprika, and cayenne pepper. Add the water or chicken broth, and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 2-3 hours, or until the beans and meats are tender.
5. Remove the bay leaf and adjust the seasoning with salt and pepper.
6. Serve the Feijoada over white rice, garnished with fresh cilantro or green onions.

Feijoada is a rich, flavorful stew that showcases the heart and soul of Brazilian cuisine. The slow-cooked beans and meats create a deeply savory broth that is perfect for soaking up with rice. The combination of smoky sausages, tender pork, and crispy bacon adds layers of flavor, while the spices offer a warm kick. Feijoada is traditionally served during celebrations, but it’s a dish that can bring people together any day of the week. Its depth of flavor and hearty ingredients make it a filling and satisfying meal that is both comforting and celebratory.

Note: More recipes are coming soon