Directions:
Drain beets and combine all ingredients and mix together. Refrigerate until chilled.
You can also use fresh beets- just boil and dice, but this will add to the cooking time.
Serve and Enjoy!

Directions:
Boil the whole potatoes in lightly salted water for about twenty minutes.

Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.

Season with paprika and pepper.

Remove from heat; add cheese, stir well.

Halve the potatoes and serve with the onion/cheese sauce.

For the Dressing:
1/3 cup wine vinegar
1 tablespoon oil
1 teaspoon seasoning salt, to taste
1 teaspoon sugar
1/4 teaspoon fresh ground black pepper

Directions:
Combine potato cubes, carrot pieces, chopped onions and cilantro in a large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

Chill and allow flavors to blend.

Directions:
Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving hot, stir in the avocado just as you’re ready to serve, as heat embitters the avocado. If serving cold, allow the stock to cool, then stir
in avocado puree and refrigerate. Serve both with minced chives or cilantro.

Incredibly rich and delicate as a first couse–either hot or cold–ideally
before a fish course. Serve to 6 people.

Directions:
Fill a large pot with water (12-16 cups). Cook the oxtail and green onion at a low boil for about an hour or until the meat is nearly cooked.

Add plantain and cook at a low boil for 25 minutes. Add the yuca, garlic, salt, pepper, and cumin. Simmer for 10 minutes. Add corn on the cob and a heaping spoonful of chopped cilantro. Simmer for 15 more minutes. Serve with a side of white rice. Top each bowl of soup with a pinch of cilantro.
If you don’t like some of the vegetables or can’t find them, you can just leave them out (I don’t usually add the pumpkin). You can also add a diced zucchini when you add the corn. If you don’t use cilantro regularly, be careful-it can be overpowering if you use too much. I usually don’t add cilantro while it is cooking but put a bowl of chopped cilantro on the table, so that everyone can have as much (or as little) as they want.

How visitors found this page:

• sancocho de cola

Directions:
Peel the potatoes partially leaving some skin on. Boil the potatoes until tender. Chop onions cilantro and tomato into fine small pieces. Shred about 1/2 cup of white cheese. Stir fry the onions cilantro and tomato in a frying pan, until they are mixed and cooked well. Add the milk, cheese, and salt to taste. Turn heat to low, and let it simmer until it thickens. Serve the potatoes on a plate, and add the sauce on top, or mix drain the water from the potatoes, and add sauce to them, and mix well.

How visitors found this page:

• papas chorreadas
• PAPAS chorriadas

Directions:
Heat the butter in a heavy casserole and saute the chicken peices with the onion until the chicken is golden. Add the thinly sliced potatoes and the stock. Cover and cook on a low heat for about 25 minutes.

Add the new potatoes and cook for about 20 minutes more, or until chicken and new potatoes are tender. Remove the chicken peices and new potatoes and work the stock through a sieve.

Return stock to casserole. Season to taste. Add the chicken and potatoes, corn and capers. Simmer for 5 minutes.Add cream and cook just long enough to heat through.Serve in deep soup plates with avocado sauce on the side.

How visitors found this page:

• Ajiaco de Pollo