An empanada is effectively a savoury or sweet stuffed bread pocket. When baked, they come out like calzones and when fried they come out like samosas. Eaten as a snack or meal, this South American inspired beef recipe is the most popular in the Western hemisphere of the world. Having said that our scrummy little pies are a bit of work from scratch, they’re healthful and worth it!
Bottom line, pico de gallo has the same ingredients as salsa only it is always raw. In Mexico it might also be called salsa fresca (fresh salsa), salsa cruda (raw salsa), and salsa huevona (lazy salsa). The tomatoes make or break this recipe… only fragrant, ripe tomatoes will do!
The name is a combination of chicharron (fried pork skins) and frijoles (beans); it’s two main ingredients. The dish is lined with rice, topped with salad add-ons and drizzled chimichurri. Like most Costa Rican fare, chifrijo is nutritionally well rounded and cooked from scratch from fresh ingredients. Chimichurri is a raw herb sauce that’s rich in antioxidants and a superfood of dressings. This translation is a mild, tasty dose of Central America!
Ceviche is raw seafood or fish “cooked” by lemon or lime juice. The acid in the citrus juice denatures the proteins in the fish, causing it to become opaque and producing a firm texture. Now don’t wrinkle your nose… it’s invigoratingly delicious as long as you use the freshest of ingredients! Ceviche is equally appreciated as a finger food, appetizer or salad. One made with fresh white sea bass is a favourite.