lacocineraconprisa.blogspot.com
This banana bread is made with Niño Bananas, the mini bananas from Central America (recipe in Spanish, with Google Translator available).
www.fromaway.com
Salvadoran beef tongue tacos with lettuce, tomato, and cilantro, as served at Tu Casa in Portland, Maine.
www.bitchincamero.com
Nicaraguan-style Repochetas. A grilled quesadilla, topped with slaw, Mexican crema and cilantro and eaten like a taco!
thedabble.com
Recipe for spicy plantains and sweet plantains (maduros) with ice cream and sauce
www.nytimes.com
Royal quinoa (from Bolivia) gets better when toasted ~ Royal Quinoa Salad With Tofu and Sesame Ginger Vinaigrette
dinner.wordpress.com
how to make lunch sexier than dinner: yellowtail ceviche with orange, cardamom, and pomegranate
online.wsj.com
is Mexico City the world's greatest food city? with nopales and queso topped tostadas as street food, probably
www.theperfectpantry.com
Ropa vieja -- "old clothes" -- a classic filling for burritos or tacos.
alittlebitofchristo.blogspot.com
Oh its unique alright, spinach ravioli with chorizo, chicharron and queso de oaxaca in a goat cheese cream sauce with chile.
audaciousness.blogspot.com
Beans cooking over a Nicaraguan fire. In a DIY land out of necessity, how do they get there?
plasticwool.com
Costa Rican "Arroz con Pollo" or "Chicken and Rice. It's Asian fried rice with a Costa Rican twist. Takes longer to make, but the flavors are well worth it.
therecipegirl.blogspot.com
Rick Bayless' Salt-and-Pepper Ceviche.
inpraiseofsardines.typepad.com
In Praise of Sardines shares his Lobster in Coconut Sauce, enjoyed in Belize
www.nytimes.com
Audio Slideshow at NYT: Mexican Provincial ~ here's a dish offered at D.O, pimientos with Camembert.
