Carnaval is a huge time for celebration in Brazil. Thousands of tourists visit to take part in the festivities, especially from the Friday to the Tuesday before Ash Wednesday. The streets are filled with parties, parades, costumes, dancing, and food. A great street food sold around the clock during Carnaval is the Cachorro Quente- Brazilian…
Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)
Pan con Milanesa (Carlitos, Sánguche de Milanesa, Sanguche de Milanga, Milanesa al Pan) is an Argentinian sandwich also popular in Paraguay and Uruguay. It was brought to the region by Italian immigrants. Veal cutlets are pounded thin, breaded, fried, then baked before being assembled on rolls with tomato, lettuce, mayonnaise, and mustard. The only cutlets…
Pan Amasado (Chilean Country Bread)
Pan Amasado is a bread from Chile that is kneaded and formed into discs. It has a flaky crust with a soft center. The tops are often pricked with a fork before baking. Pan Amasado literally translates to ‘kneaded bread’, so don’t skip the kneading. A food processor with a dough blade will do most…
Tortitas Negras (Argentinian Little Black Cakes)
This is my first reveal day with the Secret Recipe Club and I was assigned Vintage Kitchen Notes. In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. I am so excited to be a part of…
Empanadas de Espinaca (Spinach Empanadas)
Empanadas (Empada in Portuguese) are hand pies originally from Portugal and northwestern Spain, Galicia. They can be traced back to the Middle East and India. There are now many variations of empanadas, as settlers brought them to North America, South America, and Asia. Empanadas de Espinaca were created by a bakery in Cali, Colombia. These…
