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It’s summertime and if new york energy rates are keeping from using your kitchen as often as you’d like, think about making one of these great no-cook dishes from the Cuban culture…
Guava Marmalade – If you’ve got access to fresh Guava, use it to make marmalade! Only requiring sugar and fruit, this easy spread goes great on everything from toast to ice cream.
Gazpacho – This cold soup is as easy as it comes – simply process tons of Cuban vegetables and some liquid together until you’ve got (more…)

The Colombian cuisine in the United States consists of a blending of European cuisine with Colombian cuisine. Moreover, the ingredients in Colombian recipes are often described as a mixture of European cooking with expressions of African and aboriginal cuisine. There are a huge variety of recipes in America that include a combination of European and Columbian foods.

Some of the most distinctive food dishes found in the country of Colombia are comprised of seafood, pork, beef, beans, chicken, rice, potatoes, avocados, beer, (more…)

Spices are very prominent Colombian cuisine with just about every dish highlighted by mild heat. Some of the main seasonings used are:

Achiote
These are ground seeds from an Annatto bush. Usually found in powder or paste form. Deep red-orange color and used mostly for coloring. Has a subtle pepper flavor.

Allspice
“Jamaican pepper,” has a spicy sweet flavor like cinnamon or cloves. It is a key ingredient in both sweet and savory dishes.

Chili Peppers
Chilies are (more…)

Whether you are enjoying the shopping and culture sights of Bogot, the nightlife of Cartagena or exploring the Choco region, you must experience the mouth-watering cuisine of Columbia.

Many of Colombia’s appetizers are simply delectable. You can find fried green plantains, tomato and avocado salad, roasted cassava, endive and herbed cream cheese and caramelized apples or perhaps you might like the bean and roasted pepper crostini or maybe the Ciruelas con Tocineta (Prunes Wrapped with Bacon). Whatever your tastes may be you will (more…)

Add a South American flair to your dinner table by introducing authentic Columbian coconut and rice dishes.
Traditionally prepared from fresh coconuts, or use coconut milk available in your local grocery store, coconut and rice has may variations and is a staple of Columbian cuisine that is both delicious and satisfying.

Simple Coconut Rice Recipe

One coconut plus 4 cups water
2 cups long grain rice (white or brown)
1-tablespoon sugar
1-teaspoon salt
1-tablespoon cooking oil

Open the coconut and set aside coconut water. (more…)

The tropical fruits of Colombia used in Colombian cuisine include papaya, avocado, plaintains, zapote, nispero, passion fruit, borojo, mamoncillo, carambola (starfruit), Kiwano melons, pepino melons, lulo, uchuva, guava, mango, and guananbana. They can be found growing all over South America and Colombia. In Colombia, fruit is consumed for breakfast, in refreshing drinks, alcoholic drinks, cooked in main courses, used as a garnish, and enjoyed as a dessert or snack.
Stuffed papaya filled with shrimp; papaya salsa and chutney; green papaya pickle; (more…)

Delicious Latin is a direct specialty in Colombia, and Colombian traditions and styles have been adopted in areas throughout the United States. Colombian cuisine reflects and expresses Colombia’s identity as a nation, as well as integrating part of their culture, with different dishes varying from region to region. As in the United States, there are commonly three meals eaten throughout the day. Distinguishing them is their quantities, as Colombians have light and small meals for both breakfast and dinner, with the lunch being the larger and more substantial meal. Colombian coffee is great with any of (more…)

Because Colombia is distinct in its climate the culture incorporates a lot of fruits that are not typically available in the United States; or more specifically, even if available (such as the fruit produced by certain palm trees), not something that we routinely incorporate into our menu planning.There are a few that are common to both cultures, such as mango, mandarin orange, strawberry, guava, and banana; but there are many others that are less common to our diet (or commonly available in our grocery stores) such as:

• Aiphanes horrid
• Bactris gasipaes
• Bannana passionfruit
• Borojoa patinoi
• Cherimoya
• Inga edulis
• Mamey sapote
• Pitaya
• Sweet grandilla

Fortunately, with the increase of food lovers and emphasis placed on world cultures and world cuisine, more of the common fruits from Colombia will most likely be making it to our grocery stores just as the tree tomato (tamarillo) and carambola (star fruit) have done in years past. And that’s great news for all of us foodies!

A Christmas celebration on Columbia would not be complete with the ever-popular bunuelos a crispy delight of fried goodness that speaks to the holiday heart. Following is a basic recipe for you to use as a starting point we suggest that you experiment to come up with your own specialty such as using anise instead of cinnamon. Also try dipping them in honey or maple syrup.Ingredients

• 4 eggs
• 1/4 cup white sugar
• 1 teaspoon vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil for frying (more…)

With the holidays fast approaching you may be on the hunt for a yummy desert to serve for your Christmas meal that has a distinctive Columbian flair to it but balances out any spiciness that might result. If so, we provide the following recipe for a delicious Creamy Caramel Flan that serves ten of your most distinguished guests in cool, creamy yumminess.

Ingredients cup white sugar 1 8-oz package softened cream cheese 5 eggs 1 14-oz can sweetened condensed milk 1 12-oz can evaporated milk 1 teaspoon vanilla extract

Directions1.Preheat oven to 350 degrees. 2.In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside. 3.In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. 4.Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter. 5.Enjoy!