Latin American cuisine

Arroz con Pollo – Chicken with Rice

By The Cook in Chicken Maryland Recipes, Chicken Recipes, Cuban cuisine, Dominican Republic cuisine, Latin American cuisine, Mexican Cuisine and Recipes, Puerto Rican cuisine, Rice

Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.

Avena Oatmeal Drink

By The Cook in Beverages, Colombian Cuisine and Recipes, Latin American cuisine, Oatmeal Recipes, Porridge Recipes, Puerto Rican cuisine

Avena is a South American beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar.

Salsa Criolla – Onion, Pepper, and Lime Salsa

By The Cook in Argentine Cuisine and Recipes, Capsicums, Latin American cuisine, Onions, Peruvian Cuisine and Recipes, Salsa Recipes, South American Cuisine

It’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses

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Measurements

Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 60-65 g, unless specified.