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Panamanian Gingerbread (Yiyimbre)

Submitted by: Chris Halbinger

Home Town: Texcoco, México, Mexico

Living In: Delegación Álvaro Obregón, Distrito Federal, Mexico

This Panamanian ginger bread is spicy and hot with the addition of fresh ginger.

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Banana-Dulce de Leche Pie (Banana-Caramel Pie)

Submitted by: mapaf

Living In: Ciudad De México, Distrito Federal, Mexico

Slow cooking turns sweetened condensed milk into a sensational caramel-flavored sauce that's popular in Latin American cooking. Combine it with sliced bananas in a graham cracker pie crust and top with whipped cream to enjoy a dreamy dessert.

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Jenn's Chicken Parmesano Supreme

Submitted by: Jenn H.

Home Town: Niagara Falls, Ontario, Canada

Living In: Zapopan, Jalisco, Mexico

Chicken breasts are breaded and pan-fried before being topped with cheese and baked in sauce in this version of the classic dish.

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Salsa Chilena

Submitted by: Sergio Romo

Living In: Zacatecas, Zacatecas, Mexico

This is a popular and extremely easy salsa in Mexico. More to the fashion of a mayonnaise, Salsa Chilena is an elegant alternative to serve with broiled steak or chicken.

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Ceviche Peruano

Submitted by: Ana O.

Home Town: Polanco, Distrito Federal, Mexico

Living In: San Antonio, Texas, USA

This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper. A garnish of potato slices guarantees an authentic Peruvian dish!

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Beef Caldo with Spinach

Submitted by: Holly B.

Home Town: Elmhurst, Illinois, USA

Living In: Chapala, Jalisco, Mexico

A thick and delicious Mexican soup with beef, tomatoes, and potatoes that can be whatever you want it to be by adding even more of your favorite vegetables. A little hint of red wine add wonderful flavor.

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Miguelina's Poblanos and Cheese

Submitted by: Holly B.

Home Town: Elmhurst, Illinois, USA

Living In: Chapala, Jalisco, Mexico

A delicious side dish, and it is absolutely authentic Mexican - I live there with an Indigenous Huichol family as my houseguests. Miguelina showed me how to make these.

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Tuna Mousse Terrine with Olives

Submitted by: Sergio Romo-Fonseca

Living In: Zacatecas, Zacatecas, Mexico

Tasty and beautiful, this mousse-like textured terrine is impressively studded with pimento-stuffed olives. It's great for entertaining and looks far more difficult than it really is. Serve it on greens along with crackers or slices of Melba toast.

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