Beginners Guide to Latin Cooking

I’m Vanessa Martinez and I’m a third-year student at the University of Florida. I’m an advertising major and love all things travel and creative. This blog is for My MMC2100 class at the University of Florida and will discuss how to make latin foods.

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How to make Tostones

Photo by: Alberto Rodriguez

https://www.flickr.com/photos/bachata4/7309407486/in/photolist-c8UCc1-4s6QEm-gfM9aE-fLwKzU-82BA5S-ehao15-7Y6d6p-YzHQo9-ZWdN2-5tsTuC-pm6VR-JuuKDq-3j3B5-4AFX8c-nuqyw8-8bHmGF-H9bmFu-ePqax4-5jmyn5-U8DSKr-XDqvU9-7EjiDd-b6eATH-4Snjvr-5VgDAS-4ALdmb-2b9FoH-qaZkUD-TagS6y-sAhq2-Y36Y44-EKfpi-26nEqUy-cWntsJ-URkfEL-gavcZH-5nebd4-WYHULW-WYHUyw-owu2nj-Wp4gE2-8YoZXW-774eKX-c2vHCE-pm6Vj-8FZoo3-UXGZBn-9qAvBb-8m689H-gRxd2

Tostones are fried plantain chips typically eaten in the Carribean. These chips are predominantly eaten in Cuba, the Dominican Republic and Puerto Rico.

They are served as a side dish. They take under 10 minutes to make and only require a few ingredients.

For this dish, you will need one green plantain, a pan, a plate, a slotted spoon or tongs, salt, a tray with water, plastic wrap, a tray with paper towels and 5 tablespoons of oil.

First, peel and slice the plantain into rounds. Add the oil to the pan and fry the plantains, flipping them on both sides using the slotted spoon or tongs.

Cover each plantain in plastic wrap. Squish down the plantains with the plate to create circles. 

Remove the plantain from the plastic wrap. Dip in water and fry again for a few seconds.

Place plantains on a tray with paper towels to absorb the excess oil. Add salt and serve.

If you loved the taste of these plantains, take a look at this link. It includes 10 ways to cook green plantains.

Sources:

https://www.allrecipes.com/recipe/16768/puerto-rican-tostones-fried-plantains/

https://www.196flavors.com/colombia-patacones/

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How to make chickpea potage

“Potaje de Garbanzos” is a  soup often served as a side in Cuban dishes. It is made with chickpeas and sometimes includes potatoes, carrots and other vegetables.

Photo by: Zuppa di Ceci

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This chickpea potage is known for its thick consistency. It pairs well with rice and meat.

To make this dish you will need two cups of cooked chickpeas, water or broth of your preferred flavor, two medium potatoes (peeled and boiled), two bay leaves, cumin, paprika and cayenne pepper.

First, puree, one cup of the chickpeas. Take out a medium pot and place on the stove.

Add in the pure, the remaining cup of whole chickpeas, 1 ½ cups of the water or broth, the cooked potatoes (cut into cubes) and all of the spices into the pot. Cook on medium and stir every 10 minutes.

Cook for 20-30 minutes. Serve and enjoy with rice, steak if desired.

Source:

https://thehungrycuban.com/sopa-de-garbanzos-chickpea-soup/

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How to make Venezuelan Arepas

Arepas are a typical Venezuelan dish. They are made of Venezuelan corn dough and can be fried or grilled.

The “Arepa Perico” is often eaten for breakfast. It is made up of the corn cake and filled with scrambled eggs, tomato, bell pepper and onion. There are multiple kinds of Arepas, however. Click this link to take a look at a list of Venezuelan Arepa fillings.

Photo by: Vanessa Martinez

Arepas are the Venezuelan equivalent of a sandwich. They are simple to assemble and are eaten for breakfast, lunch or dinner. You will need “Arina Pan” cornmeal, a bowl, water, a pan, eggs, tomato, bell pepper and onions.

First, you mix equal parts water and cornmeal, adding more of either if needed until you have a smooth dough with no bumps. You then form the dough into balls the size of your palm and pat them down into a thick pancake-like shape.

Cook the dough on the pan, flipping it until it is crispy on both sides. After you are done, make the scrambled eggs, mixing in the chopped tomato, bell pepper and onion.

Cut the arepa halfway down the middle and fill with the “Perico,” or scrambled eggs. Let it cool down and enjoy.

Source:

https://mysnak.com/2018/05/11/venezuelan-arepas/

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How to make Cuban coffee

If there is one thing Cubans love, it’s our coffee. We drink it every day and take pride in making the perfect “espumpita,” or foam.

My father, Carlos Martinez, 47, says making Cuban coffee is one of his favorite parts of the morning. “Cafe La Llave has the best flavor, in my opinion,” he said, referencing coffee brands.

Photo by: Vanessa Martinez

 The coffee is made on a stovetop Moka pot using ground arabica roast coffee beans. To start off, you will need a Moka Pot, ground Cuban coffee, sugar, a cup and small espresso cups.

First, add three tablespoons of white sugar to a cup and set aside. This will be used to make the foam.

You will need to fill the bottom part of the coffee pot with water. Be sure to add water until it reaches just below the screw of the coffeemaker.

Photo by: Vanessa Martinez

Next, scoop the coffee and pack it tightly into the metal filter, scraping off any excess coffee back into the bag with a spoon. Place the filter above the water container and screw on the top part of the coffee pot tightly. Place the coffee pot on the stove on high heat.

Photo by: Vanessa Martinez

Once the coffee covers the surface of the pot, pour in just enough coffee to cover the sugar you set aside in a cup. Stir vigorously until you have a light golden foam. Pour in the rest of the coffee once it is ready and enjoy!

To learn more about Cuban coffee culture in Miami, visit this link. It includes a list of the different ways Cuban coffee is served and some of Miami’s best Cuban coffee spots.

Sources:

https://www.youtube.com/watch?v=7_ELjevtLj0

http://www.mybigfatcubanfamily.com/2016/07/cuban-coffee-how-to-make-it/

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Why latin cooking?

Photo by: Gnawme

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Cooking is such an important part of someone’s culture. It is a form of expression which helps tell a story.

It reflects the traditions and cultures of a country. Through food, we are able to connect with and learn more about others.

I am of Cuban and Venezuelan descent. Growing up in a Hispanic household, cooking was something that brought my family together. I’ve learned how to cook by seeing how my parents and grandparents cook and season their foods and trying it myself until I get it right.

Both cultures have such unique dishes and desserts to offer. I want to be able to share a part of my culture with others by sharing the recipes and tips I’ve learned from my family and others who grew up around the same culture and cuisine.

Though it may seem intimidating at first, learning to cook different dishes can be extremely rewarding and fun. I want to inspire others to learn more about different cultures while making new dishes.

This blog will include recipes, tips and simple instructions for cooking some of my favorite Latin foods. Read on to get a taste of where I’m from!