Made from a bold combination of pork and an amazing blend of spices, this Mexican Tacos al Pastor is one of the best authentic Hispanic and Latin American recipes to make for any occasion. Photo: William Neuheisel. Via Wikimedia. CC 2.0

These authentic Hispanic and Latin American recipes offer the perfect mix of tradition and taste, straight from Latin kitchens.

BY KAZEEM ADELEKE, ARTCENTRON

Hispanic and Latin American cuisines are bursting with flavor, history, and culture. Each dish tells a story, passed down through generations. From Mexico’s fiery salsas to Argentina’s savory stews, these authentic Hispanic and Latin American recipes highlight bold ingredients and unique cooking techniques. Whether you crave spicy, sweet, or savory, the diverse flavors of this region offer something for every taste. Join us as we explore the rich culinary traditions of Latin America with these delicious, authentic recipes that will transport you straight to the heart of the culture.

Food plays a central role in Hispanic and Latin American cultures. Perhaps the perfect occasion to explore these diverse culinary traditions is during National Hispanic Heritage Month or another special occasion. Holidays are also a great time to enjoy the amazing flavor of these authentic Hispanic and Latin American recipes. If you’re looking for inspiration, consider visiting Hispanic and Latin American food vendors at local markets. If you live in Baltimore, the Baltimore Farmers’ Market is an excellent place to explore. Here, you will find vendors offering authentic dishes, from savory tamales to sweet tres leches cake. These vendors often use traditional recipes and fresh ingredients, providing a genuine taste of Hispanic and Latin American cultures.

Best Authentic Hispanic and Latin American Recipes to Try

However, if you choose to celebrate at home, here are some amazing authentic Hispanic and Latin American recipes you can try. This selection of authentic recipes highlights the richness of these cultures, providing you with detailed instructions and tips for creating delicious, traditional dishes in your kitchen.

1. Mexican Tacos al Pastor

Ingredients:

• 1 pound pork shoulder, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon achiote paste
• 2 tablespoons white vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 pineapple, peeled and sliced
• Corn tortillas
• Fresh cilantro, chopped
• Lime wedges
• Salsa verde

Instructions:

1. Marinate the Pork: In a large bowl, combine garlic, achiote paste, vinegar, olive oil, oregano, cumin, paprika, salt, and pepper. Add the sliced pork and mix well. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Pineapple: Heat a grill or grill pan over medium-high heat. Grill the pineapple slices until caramelized, about 2-3 minutes per side. Remove from the grill and set aside.
3. Cook the Pork: Heat a large skillet or grill pan over medium heat. Cook the marinated pork in batches, ensuring it is browned and cooked through, about 4-5 minutes per side.
4. Assemble the Tacos: Warm the corn tortillas on a hot griddle or in a dry skillet. Slice the grilled pineapple into small chunks. Fill each tortilla with pork, pineapple, and a sprinkle of fresh cilantro. Serve with lime wedges and salsa verde.

Tips and Advice:

• For the best flavor, allow the pork to marinate overnight.
• Achiote paste is essential for the distinctive flavor of tacos al pastor. It’s available at Latin grocery stores or online.
• Use a grill or cast iron skillet to achieve a smoky flavor.

2. Argentine Empanadas

Ingredients:

Dough:

• 3 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 teaspoon salt
• 1 large egg
• 1/2 cup cold water

Filling:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 cup black olives, sliced
• 2 hard-boiled eggs, chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Prepare the Dough: In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Beat the egg and mix with cold water. Add to the flour mixture and knead until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling: Heat olive oil in a large skillet over medium heat. Cook the ground beef until browned. Add onion and bell pepper, cooking until softened. Stir in olives, hard-boiled eggs, cumin, salt, and pepper. Cook for an additional 5 minutes. Allow to cool.
3. Assemble the Empanadas: Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface and cut into 6-inch circles. Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork. Place on a baking sheet and bake for 20–25 minutes or until golden brown.

Tips and Advice:

• For a flaky dough, ensure the butter is very cold.
• You can also use pre-made empanada dough if you’re short on time.
• Customize the filling with ingredients like raisins or cheese for different variations.

3. Peruvian Ceviche

Ingredients:

• 1 pound fresh white fish (such as tilapia or sea bass), cut into bite-sized pieces
• Juice of 6 limes
• 1/2 red onion, thinly sliced
• 1-2 jalapeños, seeded and finely chopped
• 1 bunch fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sweet potato, peeled and sliced
• 1 cup cooked corn kernels

Instructions:

1. Marinate the Fish: In a large bowl, combine fish pieces with lime juice. Ensure the fish is completely submerged. Cover and refrigerate for at least 2 hours.
2. Prepare the Vegetables: In a separate bowl, mix red onion, jalapeños, cilantro, salt, and pepper.
3. Combine and Serve: Drain the fish, discarding the lime juice. Gently toss the fish with the onion mixture. Serve with slices of sweet potato and corn kernels.

Tips and Advice:

• Freshness is key for ceviche, so use the freshest fish available.
• Adjust the level of heat by varying the amount of jalapeños.
• For a traditional touch, serve with Peruvian cancha (toasted corn nuts).

4. Cuban Ropa Vieja

Ingredients:

• 2 pounds flank steak
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped; 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup tomato paste
• 1 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 cup pitted green olives, sliced
• 1/4 cup capers
• Salt and pepper to taste

Instructions:

1. Cook the Beef: Heat olive oil in a large pot over medium-high heat. Add flank steak and brown on all sides. Remove the steak and set aside.
2. Prepare the Sauce: In the same pot, add onion, bell pepper, and garlic. Cook until softened. Stir in diced tomatoes, tomato paste, beef broth, cumin, oregano, and bay leaf. Return the beef to the pot and bring to a simmer.
3. Simmer: Cover and cook for 2-3 hours, or until the beef is tender and can be shredded with a fork. Shred the beef and stir in olives and capers. Season with salt and pepper.
4. Serve: Serve the ropa vieja with rice and black beans or over a bed of sautéed vegetables.

Tips and Advice:

• Ropa vieja benefits from slow cooking, so don’t rush the process.
• For added depth of flavor, marinate the beef in the spice mixture before cooking.
• Serve with fried plantains for a complete Cuban meal.

5. Brazilian Feijoada

Ingredients:

• 1 pound black beans
• 1/2 pound pork shoulder, cut into chunks
• 1/2 pound chorizo, sliced
• 1/2 pound smoked sausage, sliced
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 cups cooked white rice
• Fresh parsley, chopped

Instructions:

1. Prepare the Beans: Soak black beans overnight in plenty of water. Drain and rinse before using.
2. Cook the Meat: In a large pot, brown the pork shoulder, chorizo, and smoked sausage over medium heat. Remove and set aside.
3. Prepare the Stew: In the same pot, add garlic and onion. Cook until softened. Return the meat to the pot along with soaked beans, bay leaves, paprika, cayenne pepper, salt, and pepper. Add enough water to cover the beans.
4. Simmer: Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans are tender and meat is cooked through.
5. Serve: Serve feijoada with white rice and garnish with fresh parsley.

Tips and Advice:

• Feijoada is traditionally served with orange slices and sautéed collard greens.
• For a richer flavor, cook the beans with a ham hock or additional smoked meats.
• This dish often tastes even better the next day, as flavors meld and deepen.

Delightful Authentic Hispanic and Latin American Recipes

These authentic Hispanic and Latin American recipes offer a delightful array of dishes that reflect the rich cultural tapestry of these regions. From the spicy and savory flavors of Mexican tacos al pastor to the hearty and comforting Argentine empanadas, each recipe brings a piece of cultural heritage to your table. By following these detailed recipes and tips, you can create authentic and delicious dishes that celebrate the diversity of Hispanic and Latin American cooking. Enjoy your culinary journey and savor the richness of these incredible cultures!

Do you have a favorite from this list of authentic Hispanic and Latin American recipes? Share your thoughts. Leave a comment.