traditional Recipes
501 delicious traditional recipes from around the world
Dulce de Calabaza en Tacha (Candied Pumpkin)
A traditional Mexican sweet, especially popular during the Day of the Dead celebrations. Cubes of pumpkin are slowly simmered in a fragrant syrup made from piloncillo (unrefined whole cane sugar), cinnamon, and orange peel until they become tender, translucent, and infused with the rich, caramel-like flavors of the syrup. The optional guava leaves add a subtle, unique aroma.
Dulce de Leche Venezolano
A rich, creamy, and deeply caramelized milk-based spread, a staple in Venezuelan kitchens, often referred to as 'Arequipe'. It's a slow-cooked delight perfect for desserts, pastries, or simply enjoyed by the spoonful.
Dulce de Lechosa (Candied Green Papaya)
A traditional Venezuelan Christmas dessert featuring tender strips of green papaya simmered in a spiced syrup made from papelón (unrefined cane sugar). The papaya becomes translucent and sweet, with warm notes of cinnamon and cloves.
Dulce de Papaya (Candied Green Papaya)
A traditional Colombian dessert featuring tender strips of green papaya slowly simmered in a spiced sugar syrup until candied. It's a sweet and aromatic treat, often served chilled with a slice of fresh cheese.
Empanada de Pipián (Colombian Potato and Peanut Empanadas)
Authentic Cauca-style empanadas featuring a savory filling of mashed potatoes and a rich, spiced peanut sauce, encased in a crispy corn masa shell. A beloved Colombian street food.
Empanadas de Cambray
Delicate and sweet Colombian empanadas filled with creamy arequipe (dulce de leche), perfect as a dessert or sweet snack.
Envueltos de Maíz (Colombian Sweet Corn Tamales)
Sweet and tender corn dough, seasoned with sugar and butter, then wrapped in corn husks and steamed to perfection. These are a delightful traditional Colombian treat, often enjoyed for breakfast or as a snack.
Frijoles con Chicharrón (Colombian Beans with Pork Rinds)
A hearty and comforting Colombian classic, this dish features tender red beans slow-cooked with aromatic hogao, thickened with green plantain, and crowned with crispy chicharrón (pork rinds). Perfect for a satisfying meal.
Galinhada (Brazilian Chicken and Rice)
A vibrant and flavorful one-pot dish from Goiás, Brazil, featuring tender chicken pieces simmered with saffron-infused rice, vegetables, and the distinctive aroma of pequi (if available). This is hearty home-style cooking at its finest.
Hervido (Venezuelan Beef and Root Vegetable Soup)
A hearty and comforting Venezuelan beef soup, similar to sancocho, featuring tender beef ribs simmered with a medley of root vegetables and corn. Perfect for a Sunday family meal.
Hormigas Culonas (Big-Bottomed Ants)
A traditional and crunchy delicacy from the Santander region of Colombia, these large ants are toasted to perfection and seasoned with salt. They offer a unique, nutty flavor and are often enjoyed as a snack or appetizer.
King Kong (Galleta Gigante de Lambayeque)
A colossal, iconic cookie sandwich from the Lambayeque region of Peru, featuring layers of crisp, buttery shortbread generously filled with creamy manjar blanco (dulce de leche) and a hint of pineapple jam. Traditionally sold in large blocks, this dessert is a true northern specialty.
Lechona Tolimense
A whole roasted pig, meticulously stuffed with a flavorful mixture of rice, yellow peas, and seasoned pork, then slow-cooked to achieve incredibly tender meat and a shatteringly crisp skin. This is a celebratory centerpiece dish, traditionally prepared for large gatherings.
Locro Criollo
A hearty and traditional Argentine corn stew, often prepared for national holidays like May 25th. This rich dish features hominy, beans, various meats, and squash, simmered to perfection.
Lomo al Trapo (Salt-Crusted Beef Tenderloin)
A traditional Colombian method of cooking a whole beef tenderloin, encasing it in a salt crust and wrapping it in a damp cloth before cooking directly on hot coals. This technique creates an incredibly tender and juicy result with a flavorful, seasoned crust.
Majarete (Venezuelan Coconut Corn Pudding)
A creamy and sweet traditional Venezuelan dessert made from fresh corn and coconut milk, often topped with a sprinkle of cinnamon. It's a delightful pudding with a unique texture and flavor.
Mangú
A beloved Dominican breakfast staple, Mangú features tender boiled green plantains mashed with butter and sautéed onions. It's a key component of 'Los Tres Golpes' (The Three Hits), a hearty morning meal.
Maniçoba (Amazonian Pork Stew)
A rich and deeply flavorful Amazonian stew, Maniçoba is a traditional dish from the state of Pará, often referred to as 'Paraense feijoada'. It features ground cassava leaves (maniva) slow-cooked for days with various cuts of pork and other cured meats, resulting in a unique and hearty delicacy. The long cooking time is crucial for neutralizing the natural toxins present in raw cassava leaves.
Mazamorra Morada
A traditional Peruvian dessert pudding made from purple corn, infused with warm spices and studded with tender dried fruits. It's a vibrant, comforting treat often enjoyed during festive occasions.
Mofongo
A classic Puerto Rican dish featuring fried green plantains mashed with garlic, pork cracklings (chicharrón), and olive oil, typically served with a flavorful broth. The combination of crispy fried plantains, savory garlic, and salty pork creates a unique and satisfying texture and taste.
Mole Poblano
Mexico's most iconic and complex sauce, Mole Poblano, is a rich, dark, and deeply flavorful concoction featuring over 20 ingredients including a variety of chilies, spices, nuts, seeds, and a touch of chocolate. Traditionally served over turkey or chicken, it's a labor of love that results in an unforgettable culinary experience.
Mollejas (Argentine Sweetbreads)
Mollejas, or sweetbreads (thymus glands), are a highly prized delicacy in Argentina, especially during an asado (barbecue). This recipe focuses on achieving a perfectly grilled exterior with a creamy, tender interior.
Mondongo
A hearty and traditional Colombian tripe soup, slow-cooked with tender beef, pork, and root vegetables. Often enjoyed as a robust breakfast or a comforting meal.
Moqueca Capixaba (Capixaba Fish Stew)
A lighter, brighter version of the classic Brazilian fish stew from Espírito Santo, this Moqueca Capixaba omits coconut milk and dendê oil, focusing on fresh fish, vegetables, and the subtle warmth of annatto oil. Traditionally cooked in a clay pot, it's a testament to the region's culinary heritage.