If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers. This will last up to eight weeks in the refrigerator.
This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling. It is a very common restaurant entree in New Mexico.
To most Americans, a taco is a corn tortilla that is bent in half to form u-shape, fried crisp, and stuffed with a ground beef mixture topped with cheese. But in Mexico, tacos are made with fresh, hot soft tortillas that are rolled around meat, beans, or even fish. Consumed daily by millions south of the border, they are usually eaten as a snack, as a light meal with a bowl of soup, or as an appetizer. Nothing could be simpler than this carne asada taco which is filled with a marinated skirt steak that has been grilled and served with hot, soft corn tortillas and your choice of condiments.
Carnitas are "little pieces of meat," usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco. In addition I also like to serve them as an appetizer with a selection of salsas for dipping. Carnitas are an example of how a dry rub marinade can form a tasty crust on the meat, while the inside remains tender and moist.
The word cascabel means rattle in Spanish and this full-flavored dried chile probably received its name due to its shape and the fact that its seeds rattle around when you shake it. These turtles are like no others you've tasted before, hot as well as sweet. This recipe is from the book Sweet Heat by Melissa Stock and Dave DeWitt, Ten Speed Press.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.