With a excessive Rotten Tomatoes rating and a by-product based totally in Mexico, there’s no denying that Narcos was a smash hit. Nonetheless, what we actually need to know is: what have been they consuming? With only a few cookbooks based mostly absolutely on the sequence, all individuals is aware of we’re not the one ones with meals on the ideas. Whether or not or not or not or not or not you’re a diehard Narcos fan or simply in search of to increase your palate, listed beneath are some scrumptious Colombian and Mexican dishes.
Colombian Empanadas
Many Latino cultures have some model of those little bundles of enjoyment sometimes referred to as empanadas, although Colombian empanadas are notably distinct. That is completely on account of shell.
It’s created from corn flour, or masarepa. As you’d have seen from the image, the equivalent earlier border isn’t pinched like Mexican empanadas usually are.
The empanadas are deep-fried, and the filling tends to be on the savory side. What actually makes them explicit is the aji picante, a Colombian scorching sauce.
Tacos al Pastor
Tacos al pastor is a very well-known Mexican dish, hottest in Mexico Metropolis. It’s furthermore a reasonably simple dish to make at residence.
The tacos are primarily comprised of slow-roasted pork and pineapple chunks. The meat is vertically roasted, taking inspiration from Lebanese delicacies. Sounds scrumptious, correct?
Contained in the occasion you happen to’re making it at residence, it is potential you may roast the pork in your oven. Merely assure that it’s thinly sliced, and that you just merely merely merely’re beneficiant with the adobo!
Bandeja Paisa
Bandeja paisa is a Colombian dish that contains a scrumptious mixture of beans, white rice, flooring beef or pork, fried plantain, chicharrón (crispy pork stomach), avocado, arepa, and a fried egg.
To rearrange dinner dinner it at residence, begin by getting ready the beans and rice individually. Fry the chicharrón till crispy, put collectively dinner dinner the underside meat with onions and tomatoes, and fry the plantains and eggs.
Serve the entire elements on an infinite platter. To make the dish even elevated, it is potential you may regularly add sliced avocado and arepas on the side and dig in!
Guacamole and Tortilla Chips
Who doesn’t know this fabulous combo? Guacamole is a creamy avocado-based dip with lime juice, salt, diced tomatoes, onions, cilantro, and jalapeños for a bit of warmth.
Ensure that to resolve on the best avocados! All the time select these which is liable to be barely mushy when squeezed and have darkish inexperienced to black pores and pores and pores and pores and pores and skin.
To make the precise tortilla chips, lower corn tortillas into triangles, brush them with oil, and bake or fry them till crispy. Dig in!
Ceviche Colombiano
Most of us ponder Peru after we discuss ceviche, nonetheless have you ever ever ever ever ever ever heard of Ceviche Colombiano (Colombian Ceviche, in Spanish)?
Not like customary ceviche, this dish makes use of cooked shrimp comparatively than uncooked, marinated in a combination of lime juice, ketchup, mayonnaise, and normally scorching sauce
It’s garnished with chopped onions and cilantro and served with saltine crackers or plantain chips. Would you give it a attempt? Our mouths are watering merely important about it.
Carnitas Tacos
That is the same old dish that you just’d uncover in most Mexican houses. Carnitas tacos embody slow-cooked pork that’s crispy on the pores and pores and pores and pores and skin and juicy inside.
The pork is historically simmered in its personal fats till it turns into succulent and flavorful, then shredded. It’s normally served in heat corn tortillas.
Carnitas tacos are topped with updated elements like chopped onions, cilantro, or salsa. You can purchase tortillas at your native retailer, nonetheless we terribly counsel cooking the pork at residence.
Ajiaco Soup
Ajiaco is a creamy Colombian soup, notably widespread in Bogotá. It’s made with three types of potatoes from fully absolutely fully fully totally different areas of the nation.
The soup consists of shredded hen, corn on the cob, and guasca, a neighborhood herb that offers the soup a novel kind. Ajiaco is normally served with capers, avocado slices, and a dollop of cream.
The soup presents an unbelievable steadiness of savory and creamy, making it a beloved dish all by cooler native native climate in Colombia. You would probably use a blender to make it further creamy.
Chiles en Nogada
Chiles en Nogada is an odd Mexican festive dish. It’s normally eaten all by Mexican Independence Day celebrations, nonetheless the dish is so good that you will need to make all of it 12 months spherical.
The dish consists of monumental poblano peppers filled with a combination of flooring meat, dried fruits, and spices. The stuffed peppers are topped with a creamy walnut-based sauce (nogada).
The peppers are typically garnished with pomegranate seeds and updated parsley. The dish, which represents the colours of the Mexican flag—inexperienced, white, and crimson—should be served at room temperature.
Arepas with Cheese
Arepas with cheese are a most popular dish in Colombia and Venezuela, created from cornmeal dough that’s frequent into spherical, flat patties.
The dough is combined with water, salt, and butter ahead of being grilled or fried till crispy on the pores and pores and pores and pores and skin and mushy inside. Cheese is every blended into the dough or stuffed inside.
Arepar with cheese is mostly eaten for breakfast or as a snack and beloved with diversified toppings or fillings. Nonetheless it is potential you may’t have them for lunch or dinner for people who truly actually truly actually really feel favor it.
Mole Poblano
Mole Poblano is an aesthetic and scrumptious smoky and bitter Mexican sauce. It’s created from a combination of dried chilies, spices, chocolate, nuts, and seeds.
This mole is historically served over hen or turkey, and it’s normally slow-cooked to permit the flavors to meld. The slowest the cooking, the higher the flavour.
Mole Poblano is very widespread contained throughout the metropolis of Puebla and through explicit events like holidays and festivals, representing a combination of native indigenous and Spanish culinary traditions.
Sancocho Trifásico
Sancocho Trifásico is a Colombian stew made with three types of meat—normally beef, pork, and hen—giving it a wealthy, savory kind.
The broth is simmered with corn on the cob, plantains, yuca, and potatoes, leading to a comforting, flavorful dish. It’s usually served with white rice, avocado, and a squeeze of lime.
Contained in the occasion you happen to plan to make Sancocho trifásico at residence, you must to brown the meats individually ahead of simmering them contained throughout the broth. This presents depth to the stew.
Enchiladas Verdes
Enchiladas Verdes are fairly just a few of the widespread dishes in Mexico. They’re made by filling corn tortillas with shredded hen or cheese.
They’re then smothered in inexperienced salsa created from tomatillos, inexperienced chilies, and cilantro. The enchiladas are topped with melted cheese, bitter cream, updated onions, and avocado slices.
For additional flavorful Enchiladas Verdes, we advise you flippantly fry the tortillas in oil ahead of filling and rolling them. It ought to make them further crispy.
Patacones with Hogao
Patacones with hogao is a well-liked Colombian snack created from inexperienced plantains which is liable to be twice-fried till golden and crispy.
The plantains are first smashed into flat discs ahead of the second frying. Hogao, a tomato and onion sauce, is served on prime or as a dip.
This dish is normally beloved as a side or appetizer. Likelihood is you may soak the smashed plantains in salted water ahead of the second fry to boost their kind.
Tamales
Tamales are a Latin American dish created from corn dough filled with meats, greens, or cheese, wrapped in corn husks or banana leaves, and steamed till company.
Tamales are terribly regarded all by all the continent, and they also moreover’re obtainable in diversified regional varieties, with fillings starting from pork and hen to beans and chilies.
Contained in the occasion you need to make them at residence add, you must to take into accounts along with some broth or lard to the dough to understand further moisture and sophistication.
Lomo al Trapo
Lomo al Trapo is an odd Colombian dish the place a beef tenderloin is wrapped in a salt-covered supplies (trapo) and roasted immediately over scorching coals.
The material creates a crust, sealing in moisture and sophistication, leading to a juicy, seasoned steak with a smoky, charred exterior.
It’s usually with a side of potatoes or chimichurri. It is best to benefit from a moist supplies and pack the salt tightly all by the use of the meat to confirm even cooking and a well-formed crust.
Queso Fundido
Queso Fundido is a melted cheese dish widespread in Mexican delicacies, usually made with melted Oaxaca, Chihuahua, or mozzarella cheese.
It’s normally served with chorizo, roasted peppers, or mushrooms and baked till bubbly and golden, implausible for dipping with heat tortillas or tortilla chips.
To understand a creamier texture, combine in a splash of milk or cream ahead of baking to stop the cheese from turning into too stringy or hardening too rapidly.
Colombian Espresso Flan
It is a Colombian twist on a broadly acknowledged dessert. Colombian espresso flan is a creamy dessert that mixes the flavors of caramel and Colombian espresso.
It’s created from eggs, milk, sugar, and a powerful brewed espresso. The flan is baked in a caramel-coated mildew, making a deliciously candy and barely bitter distinction.
For a silky texture, stress the custard combination by the use of a unimaginable sieve ahead of baking to take away any egg lumps and guarantee a transparent flan.
Churros with Chocolate
Distinctive from Spain, Churros con chocolate is normally beloved for breakfast or as a snack. Churros are extended, fried dough pastries, crispy on the pores and pores and pores and pores and skin and mushy inside.
They’re normally sprinkled with sugar and served alongside a thick, wealthy, heat chocolate dipping sauce. The chocolate presents a creamy, indulgent side that completely enhances the churros’ crunchy texture.
This pairing is beloved in a substantial amount of Latin American nations, usually discovered at cafes or avenue stalls. Likelihood is you may infuse the churro dough with a contact of cinnamon so as in order so as in order so as to add depth of favor.
Arroz con Pollo
Arroz con Pollo is an odd Colombian dish that decisions seasoned rice cooked with tender hen, greens like peas and carrots, and herbs, making a hearty, flavorful meal.
The rice absorbs the hen’s juices and spices. The recipe usually consists of cumin, garlic, and cilantro. This presents the dish a savory profile that enhances the flavour of the updated greens.
Arroz con Pollo is normally served with a side of avocado, plantains, or salad. It’s a balanced dish that showcases Colombia’s wealthy culinary heritage and vibrant flavors.
Pozole Rojo
Pozole rojo is an odd Mexican stew made with hominy, pork, and a wealthy, flavorful broth infused with dried crimson chilies, making a vibrant, mildly spicy dish.
The hominy, massive kernels of dried corn presents a hearty texture, whereas the pork turns into tender and flavorful after simmering contained throughout the spiced broth. The crimson chilies present depth and heat.
Pozole rojo is normally garnished with toppings like shredded lettuce, radishes, onions, lime, and cilantro. To boost it, take into accounts toasting the dried chilies ahead of mixing them into the broth.
Lechona
Lechona is an odd Colombian dish that decisions a complete roasted pig filled with seasoned rice, peas, and spices, cooked till the pores and pores and pores and pores and pores and skin is crispy and golden.
The stuffing is huge flavourful on account of it absorbs the wealthy juices of the pork. The dish is normally seasoned with cumin, garlic, and onions.
Lechona is normally served all by explicit events and celebrations. To understand a crispier pores and pores and pores and pores and pores and skin, rub the pig with a mixture of salt, oil, and vinegar ahead of roasting.
Fish Tacos
Fish tacos are a most popular Mexican dish made with grilled or fried fish, served on mushy corn tortillas, and topped with updated elements like cabbage, salsa, and lime.
The fish is normally seasoned with spices akin to cumin, chili powder, or garlic, giving it a flavorful, barely smoky vogue. They’re usually garnished with creamy sauces.
The favored sauces are lime crema or chipotle mayo, a good way to steadiness the flavors and improve the dish’s widespread richness. For elevated tacos, use updated, flaky fish like mahi-mahi or cod.
Natilla Colombiana
Natilla Colombiana is an odd Colombian dessert, notably widespread in the midst of the vacation season. It’s a creamy custard made with milk, panela (unrefined cane sugar), and cornstarch.
Flavored with cinnamon and sometimes served with buñuelos (fried cheese balls), natilla has a transparent, wealthy texture and a candy, caramel-like kind from the panela, providing a comforting and festive deal with.
Normally beloved chilly, natilla is a staple at Christmas gatherings. It is best in order so as in order so as to add a splash of coconut milk to provide it a tropical twist.
Sopes
Sopes are an odd Mexican dish created from thick, spherical corn masa truffles with raised edges, topped with beans, meat, lettuce, cheese, and salsa.
The masa base is barely fried, giving it a crispy exterior and mushy inside. The toppings differ, nonetheless widespread alternate decisions embrace refried beans, shredded hen, or beef, and updated greens.
Sopes are sometimes garnished with crema, crumbled queso fresco, and a squeeze of lime. To boost the flavour, flippantly fry the masa in a mixture of oil and butter for a richer, golden crust.
Bistec a Caballo
Bistec a Caballo is a Colombian dish that contains a youthful steak topped with a fried egg, usually served with rice, plantains, and normally a tomato-based sauce.
The steak is seasoned and pan-fried or grilled to desired doneness, whereas the egg, with its runny yolk, presents richness and sophistication to the dish. The meal is normally beloved for breakfast or lunch.
The simplicity of the climate permits the flavors to shine. Be aware of marinating the steak with garlic, cumin, and lime juice for as a minimum an hour ahead of cooking to infuse deeper kind.
Cochinita Pibil
Cochinita pibil is an odd Mexican dish from Yucatán, that decisions slow-roasted pork marinated in achiote paste, citrus juice, and spices, wrapped in banana leaves.
The achiote and citrus marinade presents the pork a vibrant colour and tangy kind, whereas the banana leaves defend the meat tender and fragrant in the midst of the extended roasting course of.
Normally served with pickled crimson onions and tortillas, cochinita pibil should be slow-cooked in an oven, or a sluggish cooker have for use for fairly just a few hours to understand further tenderness.
Buñuelos
Colombian buñuelos are customary fried dough balls, usually served all by Christmas. Made with a mixture of cheese and cornmeal, they’ve a crispy exterior and mushy inside.
The cheese presents buñuelos a barely salty kind, contrasting the sunshine, fluffy texture of the dough. They’re usually beloved with scorching chocolate or espresso, along with to their enchantment as a festive snack.
It is best to benefit from a mixture of updated, finely grated cheese and significantly baking powder for an airier, fluffier texture contained contained within the buñuelos.
Elote (Mexican Freeway Corn)
Elote, or Mexican avenue corn, is a well-liked avenue meals that decisions grilled corn on the cob slathered with mayonnaise, chili powder, lime juice, and cotija cheese.
The corn is grilled to perfection, giving it a smoky kind, whereas the creamy mayo, tangy lime, and salty cheese create a flavorful distinction that enhances the sweetness of the corn.
Elote is normally served on a stick. Brush the corn with garlic-lime butter ahead of grilling so as in order so as in order so as to add an extra layer of favor and richness to the dish.
Mondongo Soup
Mondongo soup is an odd Latin American dish made with diced tripe (cow abdomen), slow-cooked in a flavorful broth with greens like potatoes, carrots, and cilantro.
The soup is intently seasoned with spices like cumin, garlic, and onions, making a hearty, savory meal. The tripe absorbs the flavors of the broth, making it tender and flavorful.
Mondongo is normally served as a comforting, nutritious meal, accompanied by rice, avocado, or lime wedges. Soak the tripe in vinegar and water ahead of cooking to take away any sturdy odors.
Tlayudas
Tlayudas are an odd Oaxacan dish made with an infinite, crispy tortilla topped with refried beans, cheese, lettuce, avocado, and meats like chorizo or tasajo.
The tortilla is normally grilled or toasted till crispy, offering a sturdy base for the toppings. The mix of savory beans, meats, and updated greens makes every chew satisfying.
Tlayudas are sometimes served open-faced. Brush the tortilla with barely little little little little bit of lard or olive oil ahead of grilling to boost the crispiness and add a wealthy, smoky kind to the underside.
Colombian Chocolate con Queso
Colombian chocolate con queso is a novel scorching chocolate drink served with objects of melted cheese. The salty cheese contrasts the candy, wealthy form of the chocolate.
Historically, the chocolate is ready with panela (unrefined sugar) and cinnamon, giving it a heat, comforting sweetness. The cheese, usually “queso campesino”, softens contained throughout the scorching chocolate, making a creamy texture.
This drink is normally beloved all by breakfast or as a snack. Strive utilizing a high-quality, darkish chocolate for a richer kind, and barely soften the cheese ahead of along with it to confirm a smoother, creamier consistency.
Micheladas
Micheladas are a most popular Mexican drink made by mixing beer with lime juice, assorted sauces like Worcestershire or soy, and spices akin to chili powder and salt.
The beer is served in a glass rimmed with salt and chili, giving every sip a tangy, spicy kick that balances the refreshing, delicate form of the beer.
For a bolder kind, add a splash of Clamato (tomato juice with clam broth), which deepens the drink’s savory complexity and enhances its customary vogue.
Aguapanela
Aguapanela is an odd Colombian drink made by dissolving panela, unrefined cane sugar, in water. It has a candy, caramel-like kind and is beloved scorching or chilly.
It’s usually served with lemon or lime juice, aguapanela is each refreshing and energizing. The drink is mostly consumed to heat up in chilly native native climate or to take a seat again out down when chilled inside the warmth.
To make the aguapanela’s kind richer, add a cinnamon stick or ginger whereas heating the water for a spiced model that offers heat and enhances the drink’s kind.
Margaritas
Margaritas are a elementary Mexican cocktail made with tequila, lime juice, and orange liqueur, making a refreshing, tangy, and barely candy drink usually served in a salt-rimmed glass.
The stableness of citrus and tequila presents margaritas their signature punch, whereas the salt enhances the flavors. They’re normally served frozen or on the rocks, relying on want.
Use freshly squeezed lime juice and a high-quality tequila to spice up the drink’s kind, and add a splash of agave syrup for a smoother, further balanced sweetness.
Pandebono
Pandebono is an odd Colombian bread created from a mixture of yuca flour, cheese, and eggs, making a chewy, barely tangy, and savory kind.
They’re principally beloved as a snack or breakfast merchandise, usually paired with espresso or scorching chocolate. Their texture is delicate and ethereal, with a mushy inside and a golden crust.
Pandebono is a beloved Colombian deal with. Add a contact of grated mozzarella or an equal melting cheese to the dough for an extra gooey heart.
Salsa Verde Rooster
Salsa verde hen is a Mexican dish that decisions tender hen simmered in a inexperienced sauce created from tomatillos, inexperienced chilies, cilantro, and garlic.
Usually served with rice, tortillas, or beans, the salsa verde imparts a vibrant kind that enhances the hen’s mildness, making a steadiness of freshness and spice in each chew.
Be aware of roasting the tomatillos and chilies ahead of mixing to deepen the sauce’s kind, along with a smoky, wealthy layer to the tangy salsa verde.
Colombian-style BBQ Ribs
Colombian-style BBQ ribs, or “costillas a la BBQ,” are seasoned with a combination of garlic, cumin, and citrus, then slow-cooked till tender and juicy.
The marinade, usually made with lime juice, onion, and native spices, presents the ribs a zesty, flavorful vogue that’s distinct from customary BBQ varieties. The sluggish cooking ensures the meat falls off the bone.
These ribs are sometimes served with sides like yucca, plantains, or rice. Marinate the ribs in a single day for deeper kind penetration.
Tequila Lime Shrimp
Tequila lime shrimp is a Mexican-inspired dish the place shrimp are sautéed with garlic, lime juice, and a splash of tequila, making a flavorful, zesty, and barely smoky vogue.
The tequila presents a fragile depth and enhances the lime’s tangy brightness, whereas the shrimp take up the daring flavors, turning into tender and juicy all by cooking.
Whe cooking them, attempt to enable the tequila to cut as quickly as further contained throughout the pan to pay attention its kind, and end with a sprinkle of updated cilantro for added freshness and colour.
Huevos Rancheros
Huevos rancheros is a elementary Mexican breakfast dish consisting of fried eggs served on corn tortillas, topped with tomato-based salsa, and sometimes accompanied by beans.
The salsa, usually made with tomatoes, chilies, onions, and cilantro, presents a burst of favor. They’re implausible for beginning the day with a steadiness of textures and daring, satisfying flavors.
Everytime you make them, flippantly fry the tortillas till crispy so as in order so as in order so as to add a crunchy texture that contrasts with the eggs and salsa, making the dish further balanced and good.
Tres Leches Cake
Tres leches cake is an odd Latin American dessert made with a lightweight sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream.
The cake absorbs the milk combination, making a moist, wealthy texture with out turning into soggy, whereas the sweetness of the condensed milk balances the creaminess of the choice elements.
For added depth of favor, toast the cake barely ahead of pouring the milk combination over it, making a fragile distinction between the crisp exterior and the moist inside.