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Servings: 6
Ingredients:
2 pounds medium shrimp, shelled and deveined
salt
2 cups bitter (Seville) orange juice
1 medium onion, finely chopped
1 fresh hot red or green pepper, seeded and finely chopped
1 large tomato, peeled, seeded, and chopped
freshly ground pepper
Paella (pronounced pah-eh-yah) is a rice dish. There are many variations of it with different ingredients.
The name paella is the word for “frying pan” in Catalan (from Latin patella). However, the dish has become so popular in Spain that the word paellera is now usually used for the pan and paella almost exclusively for the dish. In the Catalan and Valencian area, nevertheless, the name paella is commonly used for both the pan and the dish.
Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron, and olive oil.
The arepa is a corn-based dish from the northern Andes in South America, now spread to other areas in modern Latin American countries. Colombian and Venezuelan migration to the U.S.A. and elsewhere has made arepas available almost worldwide. It is basically a flat (the flatness varies) cake of cornmeal which is then grilled, baked or fried. It is often split in half and filled with cheese, deli meats, and a great variety of fillings, in which case it is know as arepa rellena. This more elaborate version may be eaten closed like a sandwich, or dressed with toppings and eaten open-faced. This (arepa rellena) is the most frequent form it adopts in Venezuela, whereas in Colombia it is still eaten unadorned (or just with butter or cheese spread on top, occasionally as a filling), mainly as the regional form of bread. On the Caribbean coast of South America, the cornmeal cake is often deep-fried and, in one variation, where a raw egg is added midway through the frying process, it becomes the arepa’e huevo. This latter variation was most likely devised by the African slaves near Cartagena de Indias.
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The arepa is a corn-based dish from the northern Andes in South America, now spread to other areas in modern Latin American countries. Colombian and Venezuelan migration to the U.S.A. and elsewhere has made arepas available almost worldwide. It is basically a flat (the flatness varies) cake of cornmeal which is then grilled, baked or fried. It is often split in half and filled with cheese, deli meats, and a great variety of fillings, in which case it is know as arepa rellena. This more elaborate version may be eaten closed like a sandwich, or dressed with toppings and eaten open-faced. This (arepa rellena) is the most frequent form it adopts in Venezuela, whereas in Colombia it is still eaten unadorned (or just with butter or cheese spread on top, occasionally as a filling), mainly as the regional form of bread. On the Caribbean coast of South America, the cornmeal cake is often deep-fried and, in one variation, where a raw egg is added midway through the frying process, it becomes the arepa’e huevo. This latter variation was most likely devised by the African slaves near Cartagena de Indias.
Chilean empanadas also use a wheat flour based dough, but the meat filling is slightly different and often contains more onion. Chileans consider the Argentine filling to be seco, or dry, but since beef is more costly in Chile than in Argentina, Chileans have become more accustomed to the higher onion ratio, including the pequenes which replace all beef with onion. The two varieties of Chilean empanadas are baked (de horno) and fried. The baked empanadas are much larger than the fried variety. The three savory Chilean empanada fillings are pino, cheese, and seafood. Pino (similar to Mexican picadillo) consists of chopped (or sometimes minced) beef, onion, chopped boiled egg, an olive and raisins. Fried empanadas containing prawns and cheese are a favourite dish of coastal areas, such as Viña del Mar. Seafood empanadas are essentially the same as the pino kind, but with seafood instead of beef. There are also sweet empanadas, made of a different dough, and filled with dried pears (empanada de pera). Empanadas are widely consumed all year, but especially during the 18 September national celebrations.
Argentine empanadas are a common dish served at parties, as a starter or in festivals. Shops specialize in freshly-made empanadas for parties, with many flavors and fillings.
The filling usually consists primarily of ground beef, perhaps spiced with cumin, and onion, green olive, chopped boiled egg and even raisins. While empanadas are usually baked, they can also be fried. They may also contain cheese, ham and cheese, chicken, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers.
A taco is a traditional Mexican dish comprised of a rolled or folded, pliable maize tortilla filled with an edible substance. According to the Real Academia Española, the word taco originally meant (and still means) a plug (rolled paper used to plug a hole) or paper or cloth patch for musket balls . Care should be taken when using the word taco outside of Mexico, as the RAE lists 27 possible meanings for the word. A taco is normally served flat on a tortilla that has been warmed up on a comal; since the tortilla is still soft, it can be folded over or pinched together into a U-shape for convenient consumption. In the variant known as the taco dorado (fried taco), flauta (Flute in English, because of the shape), or taquito, the tortilla is filled with pre-cooked chicken or barbacoa, rolled into a cylinder and deep-fried until crisp.
Ceviche (often erroneously spelt as cebiche or seviche) is a form of citrus marinated seafood salad that originated in the Viceroyalty of Peru. One theory suggests that it got its name from the Quechua “siwichi”; another theory suggests the name is derived from the Arabic term “sibesh” (acidic aromatic food) due to the participation of Moorish women that came to Peru during the viceroyalty, also hence the popular name Tapadas Limeñas. Some believe the dish was developed in the regional north coast of Peru, somewhere between Lambayeque and La Libertad, as a mestizo inspiration involving the aromatic and acidic touch of the Moorish cuisine and the spicy touch of the Andean aboriginal cuisine.[citation needed] The popularity of ceviche spread internationally in the latter part of the 20th century[citation needed], and is now a significant part of the Mexican cuisine, as well as those of Central America and other parts of South America, especially Ecuador.
Mexican cuisine is a food which is characterized by a small, thick tortilla made with masa (corn flour). The gordita is in contrast to a taco, which uses a thinner tortilla. “Gordita” means “little fat one” in Spanish. The gordita is typically baked on a comal, a small pan similar to a skillet.
Chipotle Tilapia fish taco’s with a cilantro, and mango chutney, with a chipotle aioli. Served with black beans and rice.
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