Latin Flavor
Brief description some of our favorite foods and drinks.
Coffee & Espresso
The beauty is in its simplicity. It’s just equal parts hot coffee and hot or steamed milk. The French call theirs café au lait. What is purely a Latin variation being that some use condensed milk depending on preference.
A traditional way to prepare coffee in Mexico typically in earthen clay pots. The distinct flavor of Café de olla is derived from ground coffee, cinnamon, and piloncillo as well as the clay pots themselves. Piloncillo is a traditional brown sugar-like candy from many Latin American countries.
A type of espresso that originated in Cuba imported there from Italy. Specifically, it refers to an espresso shot which is sweetened with sugar as it is being brewed. Drinking café Cubano remains a prominent social and cultural activity in Cuba and Florida.
Think of a standard café Cubano which is essentially espresso with sugar and then add about a 50/50 ratio of steamed milk to espresso. Or by its similarity of name you can think of a typical cortado with sugar but it must be built up from a café Cubano first and not just espresso, steamed milk, and then sugar.
Think of a typical mocha latte. Then add cayenne, cinnamon, and maybe paprika to the flavor profile and you’ll have it. It’s also known as a Mexican or Aztec mocha or hot chocolate. Well, you get the idea.
Café Bombon traces its roots from Valencia, Spain. And because of its popularity within the locals, it began to earn a name throughout the entire country. Bombon derives its name from the Spanish term that means “confection.” Traditionally, Café Bombon is a type of coffee drink that includes espresso mixed with sweetened condensed milk in a one-to-one proportion.
Aguas, Teas & Juices
With its roots planted in Valencia, Spain, it is a cold drink popularized and more commonly known from countries like Mexico, Guatemala, Honduras, and El Salvador with their specific takes on the recipe. Having a tan or milky color, recipes may or may not use milk. Ingredients range from sugar, cinnamon, vanilla, morro seeds, rice, ground cocoa, sesame seeds, nutmeg, tiger nuts, peanuts, almonds, and cashews and may even be strained in cheese cloth before serving. Ours is made with sugar, rice, vanilla, and cinnamon.
You won’t find a healthier drink than horchata. For centuries, it has been known to have all kinds of health benefits, containing vitamin C and E and being rich in the minerals phosphorus, calcium, magnesium, and iron. It stops any nasty stomach upsets, and everyone can drink it, as it’s free from lactose, casein, and gluten and contains almost no sodium. It is very high in calories (100 kcal per 100g) and is unsurprisingly a popular drink after exercise. No wonder they call it the drink of the gods.
It’s good for your eyesight
It’s official. Scientists in Valencia have recently discovered that drinking a little horchata (or anything else with tiger nut in) every day will keep your eyes healthy, too.
It’s an aphrodisiac
As if you needed another reason to try it, locals swear that horchata is much more potent than oysters, chocolate, or any other supposed aphrodisiacs out there. And who are we to argue? Try it and see.
Tiger nuts aren’t grown anywhere else in Spain
What exactly is a tiger nut anyway? Really a kind of tuber, tiger nuts were brought to Spain by the Moors, who invaded in the year 711. The tiger nut was originally grown on the banks of the Nile, but the Moors found that the fertile land around Valencia was an even better place to grow tiger nuts. They were used to make chufa milk, which was the base for today’s horchata.
Manages Blood Pressure
A report from the AHA (American Heart Association), published in November 2008, states that consuming this tea lowers the blood pressure in pre-hypertensive and mildly hypertensive adults.
Lowers Cholesterol
It helps to lower the levels of (bad) LDL cholesterol from the body, thereby helping to protect against heart diseases and protecting blood vessels from damage.
Protects Liver
Research studies have also suggested that the antioxidant properties of hibiscus tea also help in treating liver diseases. Antioxidants help protect your body from diseases because they neutralize the free radicals present in body tissues and cells.
Anti-cancer Properties
Hibiscus tea contains hibiscus protocatechuic acid which has anti-tumor and antioxidant properties.
Anti-inflammatory & Antibacterial Agent
It is rich in ascorbic acid, also known as vitamin C. It is an essential nutrient required by your body to boost and stimulate the activity of the immune system.
Relieves Menstrual Pain
The health benefits of hibiscus tea include relief from cramps and menstrual pain. It helps in restoring hormonal balance as well, which can reduce the symptoms of menstruation like mood swings, depression, and overeating.
Acts as Antidepressant Agent
Hibiscus tea contains vitamins and minerals like flavonoids which have antidepressant properties.
Improves Digestion
Many people drink hibiscus tea to improve digestion as it regularizes both urination and bowel movements. Since it has diuretic properties, it is also used to treat constipation, which helps you lose weight, improve the health of your gastrointestinal system, and avoid colorectal cancer.
Satiates Thirst
Hibiscus tea is also used as a sports drink in order to satiate thirst. For this purpose, an iced form of hibiscus tea is typically consumed. Many people include it in their diet since this variety of tea has the ability to cool down the body very fast.
Weight Loss
Hibiscus tea is beneficial in weight loss.
Antioxidants
Nutrition and food experts say that natural crops that are colored with deep purple have several amounts of antioxidants, Anthocyanins, to be precise. The anthocyanin is the most powerful antioxidant discovered in the nutritional word. The more the purple color in a food, the more the powerful is. Therefore, purple corn is the most powerful food on the world.
Anti-Diabetic
The anthocyanin of purple corn juice strengthens the glandular system that affects the pancreas and how it secretes the insulin. The anthocyanin also keeps fats storage at normal rate therefore reducing obesity. Less fats and normal body weight reduces the chances of increased blood sugar levels. Many people died due to diabetes, therefore, one should be drinking Purple Corn Juice to reduce the chances of getting diabetes.
Anti-Cancer
Since the purple corn juice is rich in antioxidant content, it will act as a protector and a remedy against cancer. The antioxidants help in halting tumor, cancer growth and kill cancer cells due to its combination of anthocyanin, Vitamin C and E.
Anthocyanin helps also in keeping off electrons to free radicals that don’t have them. It also neutralizes and makes the electrons harmless. The more the anthocyanin that is contained in the body, the better the disarming of the free radical. The radicals can destroy cells, and the immune system.
Anti-inflammatory
A research had been conducted and it is proven as anti-inflammatory response of C3G. The response is believed to be inherent from anthocyanins.
Blood pressure
If high blood pressure is not treated, it can lead to heart disease, memory loss, vision loss, stroke and kidney damage. A report from the “Journal of Nutritional Science and Vitaminology” states that purple corn anthocyanins lowers the high blood pressure.
Anti-aging
Since purple corn gives collagen health and it has a super Vitamin E, it will delay aging. The most importance is that it gives energy and vigor and thus you can enjoy life, hence delaying aging. The purple corn enables the body to reproduce new and healthier cells.
Inhibits Diabetic Kidney Damage
The purple corn reduces inflammation, and this plays an important role in the onset and progression of the diabetic kidney damage.
Improves Digestion
Tamarind has long been considered a natural laxative and its dietary fiber content is a major reason for this property. Eating tamarind as a fruit or as a spice can increase the efficiency of your digestive system, while the fiber can bulk up your stool, making it move through the smooth muscles of the intestinal tract easily.
Protects Heart Health
Studies on tamarind have shown it to be effective in reducing blood pressure and cholesterol. The fiber content in tamarind certainly has something to do with the reduction in cholesterol, since it is known to scrap excess LDL cholesterol from the veins and arteries. The potassium in tamarind may be responsible for a reduction in blood pressure since it is known as a vasodilator that reduces the stress on the cardiovascular system.
Improves Circulation
Tamarind is a very good source of iron and a single serving can provide more than 10% of your daily requirement. A healthy supply of iron in the body guarantees proper red blood cell count in the body, which can ensure appropriate oxygenation of different muscles and organs to function properly.
Improves Nerve Function
One of the most significant vitamins in tamarind is the B complex. Thiamine, an important part of the vitamin B family, is found in high quantities within tamarind. Thiamine is responsible for improving nerve function, as well as muscle development, which can help you remain active, maintain your reflexes, and stay strong.
Weight Loss
One of the unique compounds that can be extracted from tamarind or gained as a benefit from it when used as a spice is called hydroxycitric acid (HCA). HCA is connected to weight loss because it has been shown to inhibit an enzyme in the body that specifically helps to store fat.
Manages Diabetes
Along with its ability to stop weight gain, it also inhibits the enzyme alpha-amylase, which mainly stops carbohydrates from being absorbed. A carbohydrate-heavy diet can increase the chances of uncontrolled glucose and insulin levels, which is the biggest problem for people suffering from diabetes.
Anti-inflammatory Capacity
The essential oil of tamarind has been connected to a number of anti-inflammatory abilities, including the reduction of joint pain and inflammation, arthritis, rheumatic conditions, and gout. It also reduces eye irritation; one of the most common forms of which is conjunctivitis, also known as pink eye. Tamarind has shown a definite soothing and anti-inflammatory ability and is, therefore, used in many herbal remedies for inflammation.
Boosts Immunity
High levels of vitamin C, as well as other antioxidant effects in the essential oils, make tamarind a wonderful way to boost your immune system and ensure long-term health, keeping away from microbial and fungal infections. It also reduces the occurrence of parasites in the body due to its antiseptic and antimicrobial effects.
REDUCE OVERALL INFLAMMATION
Fresh green juice reduces inflammation in your body, and according to Christine Lydon, MD, of Yale Medical School “inflammatory processes lie at the root of virtually every chronic disease process known to modern man – from obesity and diabetes to heart disease and cancer.” Yuck! Inflammation = bad. Anti-inflammatory green juice = good.
IMPROVE YOUR DIGESTION
The enzymes in fresh green juice improve your digestive health, and most health experts believe at least 80% of your immune system lives in your digesting system. Drink up.
STRENGTHEN YOUR IMMUNE SYSTEM
Green Juice drenches your body in plant nutrients and chlorophyll (aka liquid sunshine.) Chlorophyll strengthens your immune system, helps control inflammation, increases red blood cell production, and helps enhance your cells’ ability to carry oxygen.
The ingredients in green juice have excellent healing and detoxifying properties. It’s a great way to start your day. Feel free to add any other fresh veggies you have in the house; a good rule of thumb is at least three veggies to every piece of fruit to keep the sugar down and your blood sugar balanced.
IMPROVE YOUR SKIN
The extra hydration and gut-healing benefits of green juice make it especially good for your skin, keeping it clear and giving you that extra dewy healthy glow.
What is Mate?
Mate is a tea-like beverage made from the stems and leaves of a plant called yerba mate. The leaves contain caffeine and other natural stimulants and have all sorts of health benefits. It’s said to increase concentration, boost energy, and even help with weight control (Argentineans are quite skinny considering how much red meat and ice cream they eat.
Mate can be served hot in the traditional manner described below, in tea bag form, or even cold as a sort of iced tea. The taste is almost like a very bitter green tea. I would say it’s an acquired taste.
The Equipment
While mate is often taken on the go out of a thermos, the traditional way to drink it is out of a specialized cup, called a gourd.
Mate is served in a communal cup (you’re all friends here so stop worrying about pesky things like germs). The cup is actually a vegetable gourd (sometimes the outer casing is metal or plastic) which the owner conditions with their own combination of preparation and fruit juice to give it a distinct taste. You drink out of a silver straw with a filter at the end, called a bombilla.
The Ritual
Drinking mate is a custom with pre-Colombian origins. As with any tradition that has survived that long, there is a ritual to drinking mate, a set of unspoken customs and rules. To defy them will make you appear very rude, or at least clueless. So, to drink Mate like a proper Argentinean here’s what you need to know.
Mate is a group activity. The participants sit in a circle and one person, the server or cebador, prepares the mate with hot water and, in Buenos Aires, sugar (they have a wicked sweet tooth). The gourd is then passed around the circle to the right, with each drinker enjoying the mate before passing it back to the served to be re-brewed. This continues for ages and ages, or until you run out of hot water.
The Rules
The biggest most important rule of mate drinking is DO NOT TOUCH THE BOMBILLA. It is considered very rude to re-adjust the straw or move it in any way.
When you are passed the mate, only touch the bombilla with your lips. Drink the mate until there is no more liquid. The straw will make a sucking, gurgling sound. The water will be very hot so there is no need to chug the drink, but don’t take too long to finish either- you don’t want to be a mate hog. When you are finished pass the cup back to the server.
Argentineans can drink a LOT of mate. While I can’t even have a caffeinated soda after 5 pm, most people in Argentina have no problem drinking gallons of mate just before bed (then again, they also stay up until ungodly hours on the regular, so maybe there is a connection). If you’ve had enough, a simple thank you to the server should exempt you from further rounds. Even if you are not a huge fan, it is definitely polite to at least have one serving when offered.
While it sounds complicated, drinking mate is a casual activity, so ingrained into everyday life that nobody thinks twice about it. Don’t stress too much and do find an opportunity to participate in one of Argentina’s most sacred rituals.
Food
The first evidence of empanada making occurred during the medieval period on the Iberian peninsula. Most historians believe that Galicia, Spain was the first location to make the pastries, but neighboring Portugal also began making empanadas around the same time.
During colonial exploration, the pastry made its way around Latin America, and currently, Argentina and Colombia claim to have the best empanadas.
Empanadas are one of our favorite foods to make and also to eat. Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks, but they can also easily make a full and satisfying meal.
When you think about it, many cultures and countries around the world have some version of a pastry or dough stuffed with sweet or savory fillings: dumplings, pierogi, samosas, hand pies, turnovers, British or Cornish pasties, Brazilian pastel, Cuban pastelitos, bolani, pastechis, empanadilla, etc. Empanadas are usually made with savory fillings, but sweet ones are also great for dessert or to accompany that afternoon coffee or tea. They can be served alone or with dipping sauces. Argentinean chimichurri sauce is one of the most popular empanada dipping sauces.
Empanada fillings
Empanadas are a very versatile dish. These delicious bundles can be prepared with so many different types of fillings, from traditional savory fillings to mouthwatering sweet fillings. There are very traditional fillings, called rellenos or condumios in Spanish, that are different from one country to another. Even within the same country, different regions might have specific empanadas that they are known for. However, when it comes to options for empanada fillings, the sky is the limit, you can stick to the classic fillings or you can create your own based on inspiration from other dishes. You can combine flavors and ingredients that you love, or simply use the ingredients you have available at the moment.
Empanadas are a wonderful way to use seasonal vegetables and fruits. I love trying out new empanada fillings based on what I find at my local Farmers’ Market. Another way to choose good empanada fillings is to think about classic pizza and tart combinations, chances are if the ingredients work together in one of those dishes, then it will also make a great empanada filling.
Empanada dough
The most popular empanada dough is made with wheat flour. However, empanada dough can be made with corn flour or corn meal, mashed plantains, potatoes, yuca or cassava, sweet potatoes, and more. Sweet empanada dough can also be made with chocolate, almond flour, spiced with cinnamon and clove, with citrus rind, and more flavors. The dough preparation will also vary depending on if the empanadas will be baked or fried. Most of the time they are either baked or deep fried, though there are some that can also be cooked on a griddle or on a grill. You can buy ready-made empanada discs at many Latin grocery stores, but you can also easily make the dough at home. Homemade empanada dough is very easy to make, especially if you have a food processor. Making the dough at home also allows you to customize it and add things like herbs, spices, and other personal touches to the empanada dough. You can also use organic flour or whole wheat flour when you make your own empanada dough. My mom usually makes her empanadas using half regular all-purpose flour and half whole wheat flour.
A churro is a type of fried dough from Spanish and Portuguese cuisine. They are also found in the cuisine of the Philippines and Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.
Churros are also a popular Mexican dessert that is quite popular in the US as well. They are made with simple choux pastry fried in hot oil and coated in cinnamon sugar. Churros are a popular carnival or fair treat and let’s not forget Costco churros.
They taste like cinnamon doughnuts – but BETTER because you’ve got crispy ridges. The inside is fluffy like a doughnut and they are at their prime freshly made, but they reheat exceptionally well too
An alfajor or alajú is a traditional confection found in Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, and Venezuela. The archetypal alfajor entered Iberia during the period of al-Andalus.
Popular all over Latin America, dulce de leche confections come in many varieties. In our popular version, delicate, crumbly butter cookies are sandwiched with a thick layer of dulce de leche before being rolled in coconut. They are petite yet decadent morsels that go particularly well with strong black coffee to cut their creamy richness.
An arepa is a flat, round, unleavened patty of soaked, ground kernels of corn (or more frequently nowadays cornmeal or corn flour) that can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor and size. Arepas are so versatile and perfect for trying new filling combinations, and did we mention they are naturally gluten-free?
They are prominent in Colombia and Venezuela and are often eaten for breakfast. The term arepa comes from the word “erepa” which means corn bread in the language of the Indigenous people of Venezuela and Colombia.
Arepas come in a variety of types and flavors. In Colombia, you have a thinner wider type arepa, often eaten with cheese inside or topped with an egg. In Venezuela you will find a thicker arepa because it gets filled with meat and vegetables eaten like a sandwich.
Types of arepas include:
- Arepa Reina Pepiada (also known as “the Curvy Queen”): Comprised of shredded slow cooked chicken (or grilled & chopped chicken) fresh ripe avocado, green peas and a little mayonnaise.
- Arepa Rumbera: Got its name because it is said to be the arepa of choice to have at 3am after a long night of dancing rumba. The shredded pork has a little grease to it. Comprised of shredded pork and fresh ripe avocado, you can not go wrong. This Venezuelan Arepa recipe is one of the most popular rellenas (or filled) arepas in Venezuela.
- Arepa Dominó: Is comprised of black beans and white cheese, either crumbled or more coarse. The Arepa dominó is a simple yet delicious arepa. You can find this Arepa in Colombia or Venezuela.
- Arepa Pabellón (the pavilion) is comprised of shredded beef, sweet plantains, black beans and crumbled cheese. The salt from the crumbled cotija cheese mixed with the sweetness of the ripe plantains attacks your tastebuds from a variety of angles to make the perfect arepa. The Arepa Pabellón is an arepa of pride because it follows the same ingredients as the national dish of Venezuela, the Pabellón Criollo.
- Arepa de Queso
- Arepa de Choclo (Cachapa): Are the other side of the arepa. It is a sweet corn meal, used to give a different alternative to typical arepa. Arepas de Choclo are often had alone, or with cheese, but you can also place savory fillings on top of it and fold it over.
COFFEE IN LATIN AMERICA
Coffee is grown throughout the jungles of Central and South America, as well as in the Caribbean islands. Colombia, Costa Rica, Panama, Venezuela and Mexico are all strong producers of coffee.
Beans from Latin America tend to have a very distinct set of flavors and textures, depending on their roast. They are often grown at high altitudes in volcanic soil which gives them brightness and sweetness.
Their acidity is usually high, with a light body. There is often a distinct sweetness and tanginess to Latin American coffees. Their flavor is usually brought out best by a light or medium roast, so you don’t see as many espresso or French roasts with Latin American beans.
They are good breakfast coffees with a lightness and freshness to the taste – very bright.
