1. VIAJEROS DEL MUNDO Around The World In 12 Weeks MI COMIDA SUMMER 2017

2. Costa Rica México Gallo Pinto Quesadillas
Quesadillas Recipe
Large flour tortillas Grated cheese - either mild or sharp cheddar, or Monterey Jack Olive oil or grape seed oil
Optional: Sliced mushrooms Green onions Black olives, sliced Fresh tomatoes, diced Chicken pieces Avocado
Lettuce Apple cider vinegar Salt
Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
Gallo Pinto Recipe
1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried sprigs cilantro (coriander leaf) fresh or frozen, not dried! 1 small or medium onion ½ small red or yellow sweet pepper (optional) 3 cups (700 ml) chicken broth or water 2 cups (350 ml) white rice ½ teaspoon (2.5 ml) salt 1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).

3. 1 cup queso fresco, crumbled
Panamá
El Salvador
Arroz con Leche
Pupusa
1/2 c. rice 1 1/2 c. water 1 slice lemon rind 1 cinnamon stick 1 can evaporated milk Milk to add up to 4 c. 1 c. sugar 1/4 tsp. salt 1 tsp. vanilla powder
Wash rice and add water, lemon rind and cinnamon stick until rice is very tender. Add both milks, salt and sugar. Let it cook on slow to medium heat until thickened, approximately 1 hour. Stir often especially during last 1/2 hour so that it won't stick to the bottom of the pan. Add vanilla. Pour into bowl when done and sprinkle cinnamon over pudding. Refrigerate.
2 cups masa harina
1 cup water
1 cup queso fresco, crumbled
Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side

4. Venezuela Argentina Panqueques con dulce de leche Arepas con queso
1 jar dulce de leche
For the Crepes:
1 cup whole milk
1 cup flour
2 eggs
6 tablespoons water
3 tablespoons of melted butter
Blend all the ingredients together in a blender until smooth.  Refrigerate for at least 2 hours, or overnight.
Heat a non-stick skillet over medium heat and brush the pan with butter.  Stir the batter if it is separated. The measurement for each crepe is about 3 tablespoons if you are using an 8 inch pan, you can use a 1/4 cup filled about halfway.  Pour the batter into the pan, rotating the pan with your wrist so that the pan is covered in a thin, even layer of batter. Return the pan to the heat, cooking thee first side for seconds, until the crepe is a golden brown.  Gently lift one edge and flip the crepe.  Cook the second side for about 30 seconds more. The first crepe rarely turns out, (just like American pancakes!) so don't get discouraged.
Transfer the crepe to a paper-towel lined plate until filling, or fill immediately (especially yummy because the dulce de leche gets all melty) by spreading one half of the panqueque with dulce de leche.  Fold in half, in quarters, or roll into rolls, and serve.
Arepas con queso
3/4 cup yellow cornmeal
1/3 cup grated Monterey Jack cheese
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
3/4 cup boiling water
2/3 cup frozen corn kernels
Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn. Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.

5. Puerto Rico Cuba Congri Tostones
3 slices bacon 1 med. onion, chopped finely 1 med. green pepper, finely chopped 1/4 tsp. oregano 1/2 tsp. cumin 1 bay leaf 1 (16 oz.) can black beans, including liquid 1 1/2 c. long grain rice, uncooked 2 1/4 c. water 1 tsp. salt 1 tsp. vinegar
In large pot, cook bacon until strips are brown and have given off their fat. Remove bacon, but leave the fat. Add onion, green pepper, oregano, cumin and bay leaf to the pot and saute for 5 minutes. Add black beans and liquid. Mix and saute for 3 minutes. Add water, salt and vinegar. Mix and cook at moderate heat until liquid has been absorbed. Stir in rice, reduce heat to low, cover and cook for 20 minutes
5 tablespoons oil for frying
1 green plantain (peeled and broken into chunks)
3 cups cold water
salt to taste
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately. .

6. 3 unpeeled plantains, cut into pieces
Colombia
República Dominicana
Arroz con Coco
Mangú
3 unpeeled plantains, cut into pieces
1 quart water
1/4 cup olive oil
1 cup sliced white onion
1 1/2 tablespoons salt
Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel. Heat the olive oil in a skillet over medium heat, and sauté the onion until tender. In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.
2 Cups long grain rice 4 Cups coconut milk 2 tablespoons sugar 1 teaspoon salt
1. Place the rice in a small pot, add the coconut milk, sugar and salt.
2. Bring to a boil over medium high-heat. Stir once, cover and reduce heat to low, cook for 20 minutes. Do not remove the cover. Remove the pot from the heat and let it seat for 5 minutes. Fluff the rice using a fork and serve immediately.