Cuisine by Country | hungry sofia

Jul 18

Humitas Ecuatorianas

I’m a little late in posting this recipe for humitas. Though I read about them weeks ago and made my first batch a couple of days ago, a lot of have-tos (and a few want-tos) have gotten in the the way. Initially, I didn’t recognize them as the tamales I’d grown up with. They were of course and they weren’t. Depending on whether you’re in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Peru, Venezuela or the Caribbean, they’re known as humitas, humintas, tamales, tamalli, tamalitos verdes, chapanas, bollos, choclotanda, chumales, cachapas, chapanas, chiguiles, envueltos de mazorca, ayacas, hallacas, juanes, pamonhas. The filling can be sweet or savory, made with fresh or dried corn, plantains or potatoes, wrapped corn husks, banana leaves or parchment paper, steamed or baked, served as a snack, side dish, casserole or heavy stew. Read more

Jul 14

2 Comments

Arroz con Quimbombó

I missed my kitchen. While there’s been plenty to post, it’s mostly been food that was blended or frozen, steamed or fried, quickly. In and out, I’ve avoided recipes that would force me to spend too much time in the warmest part of my hot apartment in my sweltering city. Though I couldn’t stand the heat, I wasn’t staying out of the kitchen much longer. Read more

Jul 11

10 Comments

Mariquitas de Platános

Feeling restless, I decided to make a batch of mariquitas. Not the hard, round plantain chips sold in grocery stores, but the ribbon like crisps served with garlic mojo for dipping. Though simple enough to make at home, I could only remember having them in family style Cuban restaurants, where they’d appear ready to eat in baskets. The starter no one remembers ordering but everyone is happy to see. Read more

Jul 6

2 Comments

Taking Off, Cooling Down

When the heat broke last week, I thought we’d finally been granted a reprieve from the brutally hot New York summer. Little did I know that it was only recharging. From the number of friends posting screen shots of the weather forecast on Facebook, I know I’m not the only one mildly hysterical at the prospect of a 102° week. At least I had rocket pops on standby.

A Grilling Alternative

I was looking for grilling recipes when I heard about a great non-grilling suggestion from my Tio Raul. After giving me instructions on how to make grilled elotes slathered in crema and covered with cheese, he mentioned this version he’d had at the end of a long Mexican wedding where the reception ended with a second meal. Read more

Jun 28

4 Comments

Arepitas Dulces

It’s always the little things that trip me up. I was thinking of making arepas last weekend when I came across a recipe for Venezuelan arepitas dulces. Also known as arepuelas or anisitas in Colombia, they’re smaller arepas sweetened with melado de papelón and fried for breakfast or dessert. Infused with whole anise seeds, they seemed as soothing and comforting as the candies in your grandmother’s purse. Read more

Jun 23

8 Comments

Panqueques Celestinos

It’s hard not to be drawn to a recipe by a beautiful photograph. Thomas Keller’s Ad Hoc at Home, Jeffrey Alford and Naomi Duguid’s Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent, and Francis Mallman’s Seven Fires: Grilling the Argentine Way have all escaped from my kitchen shelves to my coffee table (where both the books and I feel they belong). Not surprisingly, Santiago Soto Monllor won this year’s James Beard award for Best Photography for Seven Fires. Read more

Jun 18

4 Comments

Grilled Tuna Steak with Roasted Tomatoes

I wish I had the ability to just stroll over to the farmer’s market, grab a couple of beets, some Swiss chard, and an apricot and turn it into a feast by finding inspiration in the season laid out under tents and weighing down tables. But that would mean giving up the planning, the list, and the check off which I also love, especially the list. Read more

Jun 12

5 Comments

So Far, Yet So Near

I am always looking for the best ingredients, but there are some things I just can’t find nearby and some I probably shouldn’t be able to find nearby. I try to stay local but the temptations of a jet-setting Prosciutto di Parma or a well traveled Chinatown dragon fruit can be difficult to resist. Still, it’s hard not to wonder what your missing when someone else does the picking and packing. The subtle differences between varieties and vendors that you can only discern when it’s close to home. That’s why, when trying a new cuisine, dessert can be the best place to start. I may not find the right Peruvian pepper or Argentinian zapallo, but milk, grains and sugar are universal and need little translation (or transatlantic travel). I’d been looking for a Chilean recipes to try and found several I wanted to include but kept circling back to this custard made with semolina and wine syrup (wine being the exception that was meant to travel the earth). Read more

Jun 9

13 Comments

Vaca Frita

I’ve wanted to make vaca frita for awhile. Literally translated as “Fried Cow”, I hesitate to order it at Cuban restaurants. While I love the combination of crispy beef and caramelized onions sprinkled with lime, too often it’s more fry than cow. Read more