Stuff Potato

Stuff Yuca

Empanadas Colombiana

Empanadas

Queso Frito

Wings

Tuna Macaroni Salad

Cassava

Quipe

Potato Salad

Enjoy a classic plate of spaghetti tossed in a rich, savory tomato sauce, garnished with fresh herbs and grated Parmesan cheese.

Spaghetti

Fries

Plantains

Sweet Plantain

Mangu

Boil the Russet potatoes in salted water until tender. Drain and let cool, then peel and mash them until smooth.

Prepare the Potatoes

In a large skillet, heat some oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the ground beef, cumin, salt, and black pepper. Cook until the beef is browned. Stir in green olives and hard-boiled eggs. Remove from heat and let cool.

Cook the Filling

Take a portion of the mashed potatoes and flatten it in your palm. Place a spoonful of the beef mixture in the center and fold the potatoes around it, forming a ball. Repeat until all ingredients are used.

Assemble the Potatoes

In a deep frying pan, heat oil to 350°F (175°C). Fry the stuffed potatoes until golden brown on all sides. Remove and drain on paper towels.

Fry the Stuffed Potatoes

Serve hot, optionally with a side of salsa or dipping sauce.

Serve

Russet potatoes

Ground beef

Onion, finely chopped

Garlic, minced

Green olives, chopped

Hard-boiled eggs, chopped

Cumin

Salt

Black pepper

Peel the yuca and cut it into chunks. Boil in salted water until tender, about 20-25 minutes. Drain and let cool slightly.

Prepare the Yuca

In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened. Stir in bell pepper, beef, and pork, cooking until browned. Add tomato, cilantro, cumin, salt, and pepper, mixing well. Cook for another 5 minutes, then remove from heat.

Make the Filling

In a large bowl, mash the boiled yuca until smooth. If desired, add cheese to the mixture.

Mash the Yuca

Take a portion of the mashed yuca, flatten it in your hand, and place a spoonful of the meat mixture in the center. Fold the yuca over the filling and shape it into a ball or patty.

Stuff the Yuca

Heat some oil in a skillet over medium heat. Fry the stuffed yuca on both sides until golden brown, about 4-5 minutes per side. Drain on paper towels.

Cook the Stuffed Yuca

Serve hot as an appetizer or main dish. Enjoy!

Yuca (Cassava)

Ground Beef

Ground Pork

Bell Pepper, finely chopped

Tomato, chopped

Cilantro, chopped

Black Pepper

Olive Oil

Cheese (optional)

In a large bowl, mix the flour and salt together. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the water, mixing until a dough forms. Knead the dough for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Dough

In a skillet over medium heat, sauté the onion, garlic, and bell pepper until soft. Add the ground beef and cook until browned. Stir in cumin, paprika, salt, and pepper. Cook for another 5 minutes. Remove from heat and let cool. Mix in shredded cheese.

Prepare the Filling

Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles using a round cutter. Place a tablespoon of filling in the center of each circle. Fold over and crimp the edges to seal.

Assemble the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.

Bake the Empanadas

All-purpose flour

Unsalted butter

Water

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a dough forms. Knead gently and wrap in plastic wrap. Refrigerate for at least 30 minutes.

In a skillet over medium heat, sauté the chopped onion and minced garlic until soft. Add the ground beef, cumin, paprika, salt, and black pepper. Cook until the beef is browned and fully cooked. Remove from heat and let cool.

Prepare the Beef Filling

If using chicken, shred it and set aside. If using cheese, prepare the shredded cheese.

Prepare Optional Fillings

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a round cutter. Place a spoonful of beef filling, shredded chicken, or cheese on one half of the dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges.

Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.

all-purpose flour

unsalted butter

salt

water

ground beef

onion, chopped

garlic, minced

cumin

paprika

black pepper

shredded cheese (optional)

cooked chicken, shredded (optional)

Cut the queso blanco or queso fresco into thick slices, about 1/2 inch thick.

Prepare the Cheese

In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, place the bread crumbs mixed with salt and black pepper.

Setup Breading Station

Dip each slice of cheese first into the flour, then into the beaten eggs, and finally coat with the bread crumbs, ensuring even coverage.

Bread the Cheese

In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.

Heat the Oil

Carefully place the breaded cheese slices into the hot oil. Fry until golden brown on each side, about 2-3 minutes per side.

Fry the Cheese

Remove the fried cheese from the skillet and place on paper towels to drain excess oil. Serve warm.

Drain and Serve

Queso Blanco or Queso Fresco

Eggs

Bread crumbs

Vegetable oil

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat dry with paper towels.

Prepare the Wings

In a large bowl, toss the wings with olive oil, salt, black pepper, and garlic powder until evenly coated.

Season the Wings

Arrange the seasoned wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until wings are crispy and cooked through.

Bake the Wings

Remove the wings from the oven. For BBQ wings, toss them in BBQ sauce until well coated. For Buffalo wings, toss them in Buffalo sauce. For Naked wings, serve as is.

Add Sauces

Serve the wings hot with your favorite dipping sauces on the side.

Chicken Wings

Garlic Powder

BBQ Sauce

Buffalo Sauce

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Cook the macaroni

In a large mixing bowl, combine the mayonnaise, Dijon mustard, salt, black pepper, and paprika. Mix until smooth.

Prepare the dressing

Add the drained tuna, chopped celery, red onion, sweet pickles, and the cooked macaroni to the bowl with the dressing. Stir gently until all ingredients are well coated.

Combine ingredients

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley and serve chilled.

Elbow macaroni

Canned tuna, drained

Mayonnaise

Celery, finely chopped

Red onion, finely chopped

Sweet pickles, diced

Dijon mustard

Paprika

Fresh parsley, chopped (for garnish)

Begin by peeling the cassava to remove the tough outer skin. Chop the cassava into 2-3 inch pieces.

Peel and Chop Cassava

In a large pot, add the chopped cassava and pour in the water. Add salt and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes or until the cassava is tender.

Boil Cassava

Once tender, drain the cassava and let it cool slightly. You can also rinse it under cold water to stop the cooking process.

Drain and Cool

For a crispy texture, heat olive oil in a frying pan over medium heat. Cut the boiled cassava into fries or desired shapes and fry them until golden brown on all sides. Remove and drain on paper towels.

Fry Cassava (Optional)

Serve the cassava hot, either plain, with dipping sauce, or as a side dish.

Cassava (Yuca)

Olive oil (for frying)

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent. Stir in the ground beef and pork, cooking until browned. Add cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes. Remove from heat and let cool.

In a separate bowl, combine 2 cups of flour with 1/2 tsp of salt. Gradually add 3/4 cup of warm water, mixing until a dough forms. Knead for about 5 minutes until smooth. Let it rest for 15 minutes.

Prepare the Dough

Divide the dough into small balls. Roll each into a flat circle. Place a spoonful of the filling in the center, fold the dough over, and pinch to seal. Repeat until all filling is used.

Assemble the Quipe

Heat oil in a deep pan. Fry the quipe until golden brown on all sides. Remove and drain on paper towels.

Cook the Quipe

Ground pork

Olive oil

Peel and cube the potatoes. Place them in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.

In a large bowl, combine mayonnaise, Dijon mustard, salt, black pepper, and paprika. Mix until smooth.

Mix the Dressing

Once the potatoes are cooled, add them to the dressing along with the diced celery, red onion, pickles, and chopped hard-boiled eggs. Stir gently to combine.

Combine Ingredients

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, garnish with chopped parsley.

Chill and Serve

Potatoes

Celery, diced

Red onion, diced

Pickles, diced

Fresh parsley, chopped

In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Prepare the Sauce

Add canned tomatoes to the skillet, breaking them up with a spoon. Stir in salt and black pepper. Simmer for about 10 minutes until the sauce thickens.

Add Tomatoes

Add the cooked spaghetti to the sauce and toss to coat. Add fresh basil leaves and mix well.

Combine Spaghetti and Sauce

Plate the spaghetti and top with grated Parmesan cheese. Serve hot.

Garlic

Canned tomatoes

Basil leaves

Parmesan cheese

Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick.

Preparation

Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

Soaking

After soaking, drain the potatoes and pat them dry with a clean kitchen towel.

Drying

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heating Oil

Carefully add the dried potato strips to the hot oil in batches, frying for about 5-7 minutes or until golden brown and crispy.

Frying

Remove the fries with a slotted spoon and drain on paper towels. Sprinkle with salt, black pepper, and paprika while they are still hot.

Draining

Serve the fries hot as a side dish or snack.

Serving

Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.

Prepare the Plantains

In a large skillet, heat the vegetable oil over medium heat until hot.

Carefully add the sliced plantains to the hot oil and fry until golden brown, about 3-4 minutes on each side.

Fry the Plantains

Once cooked, remove the plantains from the skillet and place them on a paper towel to drain excess oil. Sprinkle with salt, garlic powder, and black pepper to taste.

Season the Plantains

Serve the fried plantains warm as a side dish or snack.