Whats4Eats.com Favorite Recipes

Notes:

The cornmeal used to make arepas is a special, precooked type that usually goes by the name masarepa, or masa precocida. It can often be found in Latino markets. The more commonly found masa harina is not the correct type to use for this recipe.

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The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day."

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In Brazil, these fritters, called acarajé, are popular street food. They are split in half, stuffed with tasty sauces or stews and served like a sandwich. A similar fritter, also called akkra or accrat, is made in many Caribbean islands.

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Indian immigrants have also made samosas popular in East Africa and in South Africa, where they are known as samoosas.

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In Puerto Rico, tostones are usually served with a garlic sauce called mojo. A tostonera is a small device that is used in the Caribbean to flatten the plantains for their second frying. Any sturdy flat surface works just as well.

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The word pozole is Nahuatl in origin and means "foam," as the Aztecs believed hominy resembled a foamy froth.