Let's Dish Episodes

Recipes from Latin American

Tags: Let's Dish
Chef Chris Koetke's job at the culinary college allows him to work directly with other schools all around the world. One of the perks is traveling to many different countries and tasting their food. He shares some of his favorite recipes from Latin America.
Segment 1
Patacon with Hogoa
Patacon with Hogoa
This recipe is a Columbian specialty. It's called Patacon with Hogoa, which are essentially deep-fried plantains in tomato sauce. This dish makes a great appetizer or snack.
See Recipe
Segment 2
This dish is essentially a sweet, light, and delicate corn pancake that is filled with cheese and then folded in half.  The contrast between the salt of the cheese and the sweetness of the pancake is really fun.
Arepa de Choclo (Corn and Cheese Pancake)
This dish is essentially a sweet, light, and delicate corn pancake that is filled with cheese and then folded in half. The contrast between the salt of the cheese and the sweetness of the pancake is really fun.
See Recipe
Segment 3
Empanadas are ubiquitous across the Latin American world.  They are made with many different ingredients that are wrapped in some sort of dough and then fried.  The dough for this empanada is made using masa, or finely ground cornmeal.
Empanadas
Empanadas are ubiquitous across the Latin American world. They are made with many different ingredients that are wrapped in some sort of dough and then fried. The dough for this empanada is made using masa, or finely ground cornmeal.
See Recipe
Segment 4
Avocado is actually a fruit and work great in sweet dishes.  When pureed into a Mexican popsicle (called a paleta), it adds a delightful creaminess.
Tropical Avocado Paletas (Mexican Popsicles)
Often times, we think of avocados as a vegetable and something to be smashed into guacamole. The reality is though that avocado is actually a fruit and work great in sweet dishes. When pureed into a Mexican popsicle (called a paleta), it adds a delightful creaminess.
See Recipe

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