That’s pizza day

Laglstino pizza in San Telmo Market / Pizza de camarão no mercado de San Telmo

Lamb With Leek and Squash Puree

Course: Dinner Portion feeds: 3 Ingredients: Olive oil 1 acorn squash, approximated 4 cups 2 large leeks, approximated 4 cups ½  cup of Parmesan cheese Milk 1 tsp. of cumin 1 lbs. of ground lamb 1 red bell pepper ½ green bell pepper 5 cloves garlic Salt Black pepper Basil Mint Lemon Feta cheese… Lamb…

Colombian arepa / Arepa Colombiana

I think it is by far one of my favorite dishes in Latin America. I remember that the first time I went to Colombia for work, in mid-2002, I visited a city on the border and late in the afternoon I saw a girl in the middle of the street selling a white dumpling, stuffed…

Peruvian Tacu Tacu

The recipe arrived in America by the Africans, brought by the Spaniards, lent their ability to make good recipes with leftovers as well as in Brazil (feijoada is another example of this). They were the ones who created the tacu-tacu – a common dish in Lima, originally made with rice, beans, lard and pepper. I…

“Coxinha de galinha”

Coxinha has its origins in the 19th century, in the region of Greater São Paulo, in the state of São Paulo. According to food historians, coxinha was developed during the industrialization period of the State, to be marketed as a cheaper and more durable substitute for the traditional chicken thighs that were sold at factory doors. From…

Empanadas Argentinas

The word empanada means “to wrap a food in dough or bread and then bake it”, that is, at first it appeared as a baked dough and then stuffed with the most diverse ingredients, such as meats and vegetables. It was a food for workers, travelers and peasants, who took food for consumption during the working…

The most basic and surprising foods in South America

Hello my friends. Returning after a while of reflection. I was traveling this last month through South America and I discovered things that we only find in certain countries at the south of the American continent. Which is a curiosity, because it’s easy to find ingredients in any of those recipes and would have no…

The Marajoara region now has pirates

That’s what you’re reading: the region of Marajó’s Island, around the city of Belém, state of Pará, has pirate activities. The well-known “Marajó pirates” are a gang that operates in the region’s rivers, armed as they say in Brazil “to the teeth” and plundering, kidnapping and sometimes killing the region’s fishermen. The pirates’ preferred targets…

Restaurant “Vilarejo” / Restaurante Vilarejo em São Paulo

Visiting São Paulo this week, I was invited to get to know one of the most charming places I’ve ever been to on the outskirts of the capital, either for its cozy and relaxed atmosphere, or for its wonderful cuisine. It is the Vilarejo restaurant. The restaurant are far from the city center, where was…

And COVID doesn’t wanna leave!

These days I had decided to resume my posts after a long time, as I went back to traveling. After all, my blog is about cooking and I wanted to bring good things in such difficult times, but Belém (capital of the Marajoara region) hasn’t improved at all and I have to say that COVID…

Golden Brown Brazilian Farofa Recipe

By http://www.cucabrazuca.com/ – Classic Brazilian food and drinks Another great Afro-Brazilian dish. Farofa is toasted casava flower fried in butter with a variety of other ingredients. It’s a wonderful accompaniment to other Brazilian dishes. Yellow Farofa is mixed with Dende (Palm Oil) which gives its great colour and adds to the nutty taste. Ideal for…