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    Home » Recipes » Side Dishes and Drinks » Page 2

    Latin American Side Dishes and Drinks

    • Arroz con Gandules (Pigeon Peas and Rice) cooked in a cast aluminum skillet and a plate beside it with a serving of rice and slices of avocados.
      Arroz con Gandules (Pigeon Peas and Rice)
    • Entomatadas stuffed with queso fresco, topped with a savory tomato sauce, shredded red cabbage, sliced white onions and scallions. These entomatadas are served on a white plate with lime wedges.
      Entomatadas (Cheese Stuffed Tortillas)
    • Yuca Fries with Cilantro Aioli served on a wooden platter on top of plantain leaves.
      Yuca Fries with Cilantro Aioli
    • An authentic Mexican Michelada or beer cocktail made with beer, lemon or lime, tajin, worcestershire sauce and maggi sauce served with a lot of ice in a beer mug. A truly refreshing drink.
      Mexican Michelada
    • Arañitas de Platano Verde served on a white platter with a side of mayoketchup.
      Arañitas de Platano Verde
    • Cilantro Lime Rice (Arroz con Cilantro) served in a white bowl and topped with extra cilantro and lime wedges.
      Cilantro Lime Rice
    • Cooked Puerto Rican Stuffed Peppers in a cast iron skillet, topped with a salsa criolla, and cheese.
      Puerto Rican Stuffed Peppers
    • Ensalada de Pasta Fría served in a clear transparent bowl.
      Ensalada de Pasta Fría
    • Puerto Rican Salsa Criolla (Puerto Rican Creole Sauce) in a pot surrounded by bell peppers, garlic and cilantro.
      Puerto Rican Salsa Criolla
    • Ensalada de Bacalao served in a white platter with a side of yuca and avocado.
      Ensalada de Bacalao
    • Two Bacardi Pina Coladas served in glasses, topped with maraschino cherries, pineapple slivers and straw.
      Authentic Bacardi Piña Colada
    • Arroz a la Jardinera (Arroz con Vegetales) cooked in a cast aluminum pot, (caldero), a side of olives and a serving of rice.
      Arroz a la Jardinera
    • Puerto Rican Rice and Beans (Arroz con Habichuelas) served in a small white platter with a side of platanos maduros (ripe plantains) and the pot of rice beside it.
      Rice and Beans (Arroz con Habichuelas)
    • Jalapenos en Vinagre in a mason jar with a bowl on the side of peppercorns.
      Jalapeños en Vinagre
    • Escabeche de Guineos served in two separate bowls.
      Escabeche de Guineos (Guineitos)
    • Dip de Pollo
    • Relleno de Mofongo (Mofongo Stuffing) served in a white casserole with Christmas decor beside it.
      Relleno de Mofongo
    • Coquito de Fresa (Strawberry Coquito) served in two glass cups displayed on top of marble background with whole strawberries and cinnamon sticks.
      Coquito de Fresa (Strawberry Coquito)
    • Pan de Maiz (Cornbread) fully cooked in a baking dish with a slice cut out and laying on top.
      Pan de Maíz (Cornbread)
    • Fully cooked Sweet Potato Casserole (Cazuela de Batata).
      Sweet Potato Casserole (Cazuela de Batatas)

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    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

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    Popular Desserts

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      Arroz con Dulce Puertorriqueño

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