Argentina's answer to pesto: a thick, spicy sauce featuring fresh parsley or cilantro.
Chewy tofu with a rich, herby coating.
Instead of buying canned coconut milk, make your own. It's fast and easy, plus you know exactly what's in it.
Simply cooking rice in coconut milk instead of water adds a whole new dimension of flavor. Since coconut is a tropical fruit, coconut rice is traditional to southern Indian, southeast Asian, and Latin American cuisines.
Chewy tofu marinated in a tangy orange sauce and roasted.
Plantains taste like bananas crossed with potatoes. Fried, they make a slightly sweet, starchy accompaniment to rice and beans.
Gallo pinto, literally "spotted rooster," is ubiquitous in Costa Rica and Nicaragua. It refers to black beans and rice cooked together, and is served at every meal, surrounded by various side dishes. It's easy to make and very healthy.
A spicy sauce from the Huancayo region of Peru traditionally made with fresh cheese. This vegan version relies on nutritional yeast instead.