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Taco Seasoning I

Submitted by: Bill Echols

A mixture of spices that approximates what you might buy in a package. Depending on how spicy you and your family like your dishes, use as little or as much as you want.

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Sweet Corn Cake

Submitted by: Lee Ann Clarke

Corn flour, or masa harina, is available at many larger grocers. Here it blends with corn meal, sugar, butter and cream in this luscious pudding-cake.

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Mexican Corn on the Cob (Elote)

Submitted by: blakleyl

As served by street vendors in Mexico. Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese. You'll want to eat all your corn this way from now on.

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This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not "gel" but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.

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The Real Mojito

Submitted by: Brandy

Considered Cuba's national drink, this lime and rum cocktail is a favorite with pirates, swashbucklers, and colorful characters in the Caribbean and beyond.

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Caldo de Res (Mexican Beef Soup)

Submitted by: LKONIS

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones.

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South Texas Carne Guisada

Submitted by: RHONDA35

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos.

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Sofrito

Submitted by: FIVEBRIGS
Provided by: Puerto Rico Tourism

Living In: San Diego, California, USA

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

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Hummingbird

Submitted by: Hilary

An alcoholic drink served in Jamaica. Contains rum cream liqueur, coffee liqueur, strawberry syrup, banana, and milk and ends up having a smoothie consistency.

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Flan de Coco (Coconut Flan)

Submitted by: Baking Addict

Living In: Wichita, Kansas, USA

A delicious, tropical coconut flan -- authentically Caribbean!

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The Aztec Five-Step

Submitted by: Christine L.

A flavorful, meaty chicken stock is served over sauteed vegetables and fried cubes of potatoes in this stew seasoned with epazote, cumin and oregano. Garnish with avocado, tortilla chips and grated jack cheese.

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Brazilian Collards

Submitted by: Javagoddess

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

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Pina Colada Sorbet

Submitted by: CALLALILLIE
Provided by: Puerto Rico Tourism

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

This is the sorbet version of a favorite summertime drink -- Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert which just might inspire a fiesta.

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Saltfish Buljol

Submitted by: Bernadette

Living In: Diego Martin, Diego Martin, Trinidad And Tobago

A favorite Sunday morning breakfast on the island of Trinidad in the Caribbean. Saltfish can be found in many grocery stores, ask your grocer to help you locate it. Serve this dish with sliced hard boiled eggs or simply serve with toast.

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Cocktel de Camaron

Submitted by: Melissa Sakmar

During a summer in Veracruz, Mexico I learned how to make this street-fare staple. Sounds rather strange but it tastes wonderful and goes great with Corona®!

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Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)

Submitted by: SCOOBYLADY

This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.

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Coquito II

Submitted by: Giselle73
Provided by: Puerto Rico Tourism

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

Living In: Tampa, Florida, USA

This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!

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Rabbit Stew with Coconut Cream

Submitted by: YAELIE24

This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

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Trini Mango Cheesecake

Submitted by: TNARINESINGH

This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it's quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes.

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Cuban Mojito

Submitted by: TealaB

Enjoy Cuba's traditional cocktail that blends lime juice, mint sprigs, rum, and club soda in a refreshing drink. Serve with a straw and a decorative stir stick to keep the different flavors well mixed together.

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