Introduction: Kahk are delicate, powdered-sugar-dusted shortbread cookies filled with dates, nuts or honey, baked in Egyptian households in the days leading up to Eid al-Fitr as a symbol of celebration after the month of Ramadan fasting. Cultural Background: Kahk are delicate, powdered-sugar-dusted shortbread cookies filled with dates, nuts or honey, baked in Egyptian households in […]
Introduction: Despite the name, this has nothing to do with Mexican quesadillas — it's a dense, slightly sweet rice-flour cake enriched with cheese, traditionally served warm alongside coffee for breakfast or as a mid-morning treat.. Cultural Background: Despite the name, this has nothing to do with Mexican quesadillas — it's a dense, slightly sweet rice-flour […]
Introduction: Pipián, a mild, delicate squash native to Central America, is sliced thin and gently cooked down with onion, tomato and cream into a comforting side dish — a quiet counterpoint to the bolder, spiced dishes it's typically served alongside.. Cultural Background: Pipián, a mild, delicate squash native to Central America, is sliced thin and […]
Introduction: Semita is a beloved Salvadoran sweet bread, its golden top famously scored in a criss-cross pattern and dotted with sugar or seeds. Cultural Background: Semita is a beloved Salvadoran sweet bread, its golden top famously scored in a criss-cross pattern and dotted with sugar or seeds. The pineapple jam version is a classic bakery […]
Introduction: Bolón de verde is a beloved breakfast staple of coastal Ecuador (the Costa region), made from mashed green plantains formed into a ball and typically filled with cheese or pork cracklings (chicharrón). Cultural Background: Bolón de verde is a beloved breakfast staple of coastal Ecuador (the Costa region), made from mashed green plantains formed […]
Introduction: Empanadas de viento ('wind empanadas') are light, puffed pastries filled simply with cheese, deep-fried until the dough balloons up with air pockets — hence the name. Cultural Background: Empanadas de viento ('wind empanadas') are light, puffed pastries filled simply with cheese, deep-fried until the dough balloons up with air pockets — hence the name. […]
Introduction: Pan de yuca are small, chewy cheese breads made from cassava (yuca) starch, popular throughout coastal and Andean Ecuador as a breakfast or teatime snack. Cultural Background: Pan de yuca are small, chewy cheese breads made from cassava (yuca) starch, popular throughout coastal and Andean Ecuador as a breakfast or teatime snack. Naturally gluten-free, […]
Introduction: Unlike the thin flatbreads of Mexico, Ecuadorian tortillas de maíz are thick, griddle-cooked corn and cheese cakes, popular street food across the Andean highlands. Cultural Background: Unlike the thin flatbreads of Mexico, Ecuadorian tortillas de maíz are thick, griddle-cooked corn and cheese cakes, popular street food across the Andean highlands. Cooked on a hot […]
Introduction: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with salt cod and milk. Cultural Background: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with […]
Introduction: Colada morada is a thick, spiced purple fruit drink made from black corn flour and Andean berries, traditionally served alongside guaguas de pan — sweet bread shaped like swaddled infants — during Día de los Difuntos (Day of the Dead) on November 2nd, honouring deceased loved ones. Cultural Background: Colada morada is a thick, […]