Alla recept

Torta Negra

Venezuelan Black Cake

A rich and dense Venezuelan Christmas fruit cake, traditionally soaked in dark rum for an intensely moist and flavorful dessert. This cake benefits greatly from being made in advance.

Torta Pasqualina Uruguaya

A savory pie with a rich filling of ricotta, spinach, and whole eggs baked within a flaky pastry crust. Traditionally enjoyed during Easter, it's a beloved dish throughout the year.

Torta Titano

Torta Titano is a layered dessert inspired by Monte Titano, San Marino's central mountain. It features five layers of square wafers filled with cocoa cream, coffee, and hazelnuts, all covered in dark chocolate.

Torta Tre Monti

A rich and decadent chocolate hazelnut cake, inspired by the Three Towers of San Marino. It features layers of wafer, chocolate cream, and hazelnut cream, often topped with chocolate ganache and almonds.

Tortas Ahogadas

Guadalajara's iconic 'drowned' sandwich. Crusty birote bread is generously filled with savory carnitas and refried beans, then completely submerged in a vibrant, spicy tomato-based sauce. Messy, intensely flavorful, and utterly magnificent.

Tortas de Plátano Rellenas

These delightful Honduran turnovers feature a soft dough made from mashed ripe plantains, encasing a savory filling, typically cheese or refried beans. They are then deep-fried to a golden crisp, offering a wonderful contrast of textures and flavors.

Tortelli di Zucca

A delightful pasta dish featuring delicate ravioli filled with a sweet and savory pumpkin mixture, often seasoned with nutmeg and served with a simple butter and sage sauce or a light tomato sauce.

Tortellini in Brodo

Authentic Tortellini in Brodo, a classic Bolognese dish featuring delicate, hand-made pasta parcels filled with a savory meat and cheese mixture, served in a rich, clear capon or chicken broth. This is a traditional Christmas delicacy.

Tortilla al Rescoldo

Argentine Ember Bread

A rustic and traditional Argentine flatbread, cooked directly in hot embers. This 'Tortilla al Rescoldo' is a staple of gaucho cuisine, often enjoyed alongside a traditional asado (barbecue). Its simple ingredients and unique cooking method result in a wonderfully smoky and hearty bread.

Tortilla de Mariscos Chilena

A savory Chilean-style omelet or frittata loaded with a variety of seafood. It's a versatile dish that can be served as a main course, appetizer, or part of a larger meal.

Tortilla de Papas

Argentine Potato Omelette

A hearty and flavorful Argentine take on the classic Spanish tortilla, this potato omelette is a staple for any occasion, from a simple everyday meal to a festive gathering. It features tender, slow-cooked potatoes and onions bound together with fluffy eggs.

Tortilla de Rescoldo

Tortilla de Rescoldo is a traditional Chilean flatbread traditionally cooked directly on embers or hot ashes ('rescoldo'). This recipe adapts the method for modern kitchens. Made with simple ingredients like flour, fat, and water, it yields a rustic, slightly chewy flatbread with a subtle, earthy flavor. It's best served warm, often with butter, cheese, or savory spreads, embodying a simple yet satisfying culinary heritage.

Tortilla Española

Spanish Potato Omelette

Spain's iconic potato omelette - layers of tender, slow-cooked potatoes and onions bound with eggs into a thick, golden cake. A staple of tapas and a comforting meal.

Tortillas de Maíz con Queso y Hogao

These savory corn tortillas are a popular street food and breakfast item in Ecuador. Made with pre-cooked corn flour, they are filled with cheese and served with a flavorful hogao (tomato and onion sofrito).

Tortitas de Choclo con Queso

Delicious and savory corn fritters, a popular snack or appetizer in Paraguay, made with fresh corn and cheese. These fritters are crispy on the outside and tender on the inside, bursting with the sweet flavor of corn and the salty tang of cheese.

Tortitas de Elote Dulce

Sweet corn fritters, a popular Honduran snack or side dish. These fritters are slightly sweet and savory, with a tender interior and a lightly crisp exterior, perfect for enjoying with various meals.

Tortitas de Maíz

Paraguayan Corn Fritters

Sweet and savory corn fritters, a popular snack or side dish in Paraguay. Made with fresh corn, flour, and a touch of cheese, they are pan-fried to a golden crisp.

Tortitas de Plátano Rellenas de Queso

Sweet and savory fried plantain patties filled with melted cheese. These delightful turnovers are made from mashed ripe plantains, forming a soft dough that encases a gooey cheese center, then fried to a golden crisp.

Tostones

Twice-Fried Green Plantains

Tostones are a classic Venezuelan appetizer or side dish made from twice-fried green plantains. They are first fried until tender, then smashed flat, and finally fried again until golden brown and crispy. The result is a delightful contrast of textures and a satisfyingly savory snack.

Tostones con Hogao

Twice-fried green plantains (tostones) served with 'hogao,' a savory tomato and onion sauce, creating a popular and flavorful appetizer or side dish.

Tostones con Hogao

Crispy, double-fried green plantain slices (tostones) served with hogao, a savory tomato and onion relish. This is a popular side dish or appetizer throughout Latin America, with regional variations.

Tostones con Mayoketchup

Twice-fried green plantains, smashed and fried again until crispy, served with a zesty homemade mayoketchup dipping sauce. A quintessential Puerto Rican appetizer or side dish.

Tostones con Mayonesa de Cilantro

Twice-fried green plantains, crispy on the outside and tender on the inside, served with a vibrant and zesty cilantro-lime mayonnaise dipping sauce.

Tostones con Queso Frito

Crispy twice-fried green plantain slices topped with golden cubes of fried cheese, a popular and addictive Nicaraguan appetizer or snack.