History

Originating from the Aztec civilization in present-day Mexico, guacamole has a rich history that dates back to at least the 16th century. The Aztecs made a sauce called "āhuacamolli," which translates to "avocado sauce." Avocados were a staple in the Aztec diet, known for their nutritional value. 

Over time, guacamole became popular beyond its native region, spreading throughout Latin America and eventually into international cuisine. Today, it is loved worldwide as a fresh and flavourful dip.

Ingredients

• 3 avocados, ripe

• ½ small yellow onion, finely diced

• 2 Roma tomatoes, diced

• 3 tablespoons finely chopped fresh cilantro

• 1 jalapeno pepper, seeds removed and finely diced

• 2 garlic cloves, minced

• 1 lime, juiced

• ½ teaspoon sea salt

Directions

1. Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 

2. Mash the avocado with a fork and make it as chunky or smooth as you'd like.

3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

4. Serve the guacamole with tortilla chips.

History

Arepas have been a dietary staple in the regions that are now Venezuela and Colombia since pre-Columbian times. Made from ground maize dough, these versatile corn cakes were traditionally cooked on a "budare," a heated flat pan. Indigenous tribes like the Timoto-Cuicas of the Venezuelan Andes are credited with their origins. 

Over time, arepas have evolved into various versions, both in terms of preparation and toppings. Each country and region has its own unique twist, making arepas a beloved and integral part of South American culinary culture.

Ingredients

Arepas

• • 2 cups water

  • 1 teaspoon salt

  • 1 1/2 cups Harina P.A.N (pre-cooked white maize meal)

  • 1 teaspoon corn, canola or vegetable oil

Filling/Toppings

• • 2 chicken breasts (about 12 to 14 ounces)

  • 2 tablespoons oil

  • 1/2 onion, thinly sliced into half-moons

  • 1/2 bell pepper, diced

  • 3 large cloves garlic, minced or smashed

  • 1 large tomato, diced

  • salt and pepper to taste

  • squeeze of lime or a 1/2 teaspoon (or to taste) white vinegar

  • 8 arepas

  • Pickled Red Onions, optional for garnish 

  • Geen Sauce, optional for garnish 

  • Queso Fresco, optional for garnish

  • Lime & Avocado, optional for garnish

Directions

Arepas

1. Wash your hands

2. In a medium bowl add water and salt. Mix until the salt is dissolved.

3. Slowly add the harina P.A.N. Mix with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to thicken.

4. Preheat a non-stick 11-inch square griddle over medium heat. If you don't have a griddle you can use a skillet instead.

5. After 5 minutes add the oil to the dough and work it in with your hands for 2 minutes. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.

6. Divide the dough into 4 equal portions. Form 4 balls. Then flatten them gently until they’re about 1/2-inch thick discs.

7. Place the discs on the preheated griddle and cook the arepas for 5-7 minutes on each side or until lightly golden brown.

8. Split each arepa in half and fill them with whatever you like: cheese, ham, egg, beans, chicken, beef, tuna ... your creativity is the limit!

9. Serve hot.

Filling/Toppings

1. Add chicken to a pot, cover with water by about an inch and bring to a boil over medium-high heat. Immediately turn down to a simmer and simmer for 12 to 15 minutes until tender. If desired, the resulting broth can be used in making the arepas. 

2. Remove chicken from broth and shred. Reserve a little of the broth to finish the dish and If desired, the remainder of the broth may be saved and used in making the arepa

3. In the meantime, heat oil in a skillet over medium heat; add cook and stir onion for about 3 minutes. 

4. Add red bell pepper; cook and stir until onion and pepper are softened, several more minutes. 

5. Add garlic; cook and stir until fragrant, about 1 minute.

6. Add the shredded chicken and a tablespoon or two of the reserved broth to moisten, the tomato and salt and pepper to taste. 

7. Heat through, gently, stirring often to blend flavours until chicken is still moist but most of the moisture is gone from the pan and the tomatoes have dissolved into the mixture, several minutes. 

8. Taste and adjust for salt and pepper and add a squeeze of lime or a little sprinkle of vinegar.

9. Serve inside still warm and split arepas, topped with green sauce, pickled red onions and cheese. Garnish with lime and avocado if desired.

History

 Brigadeiros are a popular Brazilian confection that traces back to the 1940s. The sweet treat was named after Brigadeiro Eduardo Gomes, a Brazilian Air Force brigadier who ran for president in 1946. His supporters created and sold these chocolate truffles to fundraise for his campaign. 

The simple recipe, made from condensed milk, cocoa powder, butter, and chocolate sprinkles, made it a favorite at parties and gatherings. Brigadeiros remain an iconic symbol of Brazilian celebrations, enjoyed by many across different generations.

Ingredients

• • 1 tablespoon butter

  • 14 oz sweetened condensed milk (395 g)

  • ¼ cup cocoa powder (30 g)

  • 1 cup chocolate sprinkle (160 g), as needed

Directions

1. In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

2. Pour onto a greased plate, then chill for 1 hour.

3. Shape and roll the chilled mixture into balls.

4. Roll the balls in chocolate sprinkles.

5. Enjoy!

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