23 in collection
Celebrate Hispanic Heritage Month with these authentically inspired dishes.
Dominican Corn Pudding(with video)
This silky-smooth pudding, also known as majarete, gets its robust corn flavor from two sources—steeping both fresh corn kernels and their cobs in coconut milk before turning it into a creamy custard.
Dominican-Style Mashed Plantains
Mangú dominicano, mashed plantains topped with tangy onions, makes for a popular breakfast or side dish in the Dominican Republic. Add fried eggs, cheese, and Dominican salami for a hearty start to your day.
Dominican-Style Fish Stewed in Coconut Milk
Pescado con coco, a northern Dominican recipe, combines two island treasures: fresh-caught fish and tropical coconut milk. Serve with white rice or fried plantains.
Sipping a creamy, icy-cold batido is a favorite way to chill out in the Dominican Republic. Swap out mango for another ripe tropical fruit, but be sure to adjust the sugar based on the fruit’s sweetness.
Dominican-Style Coconut Rice with Pigeon Peas
Pigeon peas, which grow abundantly in the Dominican Republic, are cooked together with rice and coconut milk for this version of the popular side dish, moro de guandules con coco.
Salvadoran Cheese-Stuffed Pupusas
The national dish of El Salvador, pupusas are tasty corn cakes cooked on a griddle. Stuff them with refried beans, chicharrón, or keep it simple with melty cheese.
Fresh Pineapple Drink
Large glass jugs of fresh fruit juices—from tamarind to watermelon and more—can be found all over El Salvador. This fresco de piña features sweet and tangy pineapple.
Salvadoran Cheese Pound Cake
The perfect match to a hot cup of coffee is this quesadilla Salvadoreña, a beloved and traditional cake from El Salvador. Crumbly cheese is mixed into the batter for a salty-sweet contrast.
Salvadoran-Style Cabbage Slaw
Versatile curtido, a tangy cabbage slaw, tops many traditional Salvadoran dishes. The zippy flavor cuts the richness from pupusas, pastelitos, fried yuca, and more.
Salvadoran-Style Steak and Onions
Bistec encebollado Salvadoreño, an iconic Salvadoran steak dish, relies on a flavorful marinade and a quick sear in a very hot skillet to achieve its golden brown crust while keeping the steak tender.
Chicken Tinga Tacos
Tinga de pollo, chicken stewed with tangy tomato and spicy chipotle chilies, is a popular filling for tacos in the Puebla region of Mexico. You can also spoon it onto tostadas or sopes.
Mexican-Style Rice Horchata
Mexican horchata served over lots of ice is the perfect refreshment on a hot day. There are many variations, but this one keeps it simple by combining just rice, cinnamon, and sugar.
Mexican Scrambled Eggs with Salsa
It doesn’t get more comforting than migas con salsa, a classic breakfast dish featuring scrambled eggs, crisp tortilla pieces, and a homemade salsa. Avocado and fresh cilantro round out the meal.
Spicy Mexican Shrimp Ceviche with Lime
It’s no wonder that the hot coastal city of Sinaloa is famous for this chilled shrimp dish, aguachile de camarón. The refreshing combo of shellfish, lime, and spicy peppers makes a great lunch, appetizer, or light dinner. Serve with saltines or tostadas for a salty crunch.
This richly flavored soup, Sopa Azteca, from the Oaxacan region features tender poached chicken and a fragrant broth. Pile on garnishes like crunchy tortilla strips, melty cheese, avocado, and sour cream.
Puerto Rican Coconut Pudding
The tastiest way to cool off, island-style, is by indulging in a slice of this creamy, Puerto Rican coconut milk pudding, also known as Tembleque puertorriqueño (pudin de coco). The dessert’s iconic jiggle gives the dish its name—tembleque, or “quivering.”
Puerto Rican Roasted Pork Shoulder
Pernil—a staple of family celebrations—can thank a marinade of tangy citrus, garlic, oregano, and adobo for its rich flavor. A long, slow roast makes the meat extra-tender and the skin crackling. If you can’t find pork shoulder with the skin still attached, skip step 4 in the recipe.
Spinach and Cheese Turnovers
Freshly fried snacks, called cuchifritos, are famously served in Puerto Rican beachside kiosks. This vegetarian empanadilla Puertorriqueñas, a fried turnover, is stuffed with gooey cheese and spinach.
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