BONUS CONTENT/UPFRONT/EAT
Holidays Latin Style
Flan
CHRISTMAS across the many places that make up Latin America is rich with family, food and celebration. The meal ingredient that’s common to people from all these locales? Delicious nostalgia. We asked chefs who specialize in different Latin cuisines to tell us about a favorite holiday dish that transports them home.
Mexico
Buñuelos de Rodilla, or “Knee” Fritters: Fried dough covered with cinnamon sugar
“My friend Valeria’s mom starts preparing them in mid-October, to be able to have enough fritters to fill the countless baskets she sends as Christmas gifts. I am fortunate that she was kind enough to show me how to make these,” says chef Fany Gerson of La Newyorkina in Brooklyn, New York.
Cuba
Flan: A custard-style dessert made with eggs, various milks, and flavoring such as vanilla, caramel or rum
“My mother’s caramel-rum flan is an absolute must-have at every Christmas party,” notes chef, TV personality and cookbook author Chris Valdes of Miami, Florida.
Sancocho
Dominican Republic
Sancocho: A meat (pork, beef or chicken), root vegetable and pepper stew that’s perfect for the holidays
“I loved when my mother made it for me growing up, and now it’s my favorite comfort food to share with my family,” says chef Noemi Guzman of Jalao NYC.
Puerto Rico
Pasteles: Patties made of ground root vegetables and filled with meat
“Their preparation was a labor-intensive event that brought the whole family together in a flurry of music, laughter and plenty of drinks to spur us on,” remembers Marta Rivera Diaz, a chef and professional recipe developer.
Brazil
Peru Asado: A roasted turkey decorated with brightly colored maraschino cherries, fios de ovos (shredded cooked egg yolks) and parsley
“In Brazil we have this saying that ‘Everything ends in samba.’ This dish is like a party,” says Leticia Moreinos Schwartz, author of several cookbooks, including The Brazilian Kitchen.
Tamales
Mexico
Tamales: Flavored corn dough wrapped in corn husks or banana leaves and then steamed
“The aroma that flooded the place when my grandmother uncovered the tamale pot is unforgettable,” recalls Mexican chef Carmen Miranda, head of Culinary Innovation at Tacombi, which has locations in New York City, Miami and elsewhere.
Peru
Pavo Criollo: A whole turkey marinated in spices such as chili paste, ají panca (a common ingredient used in Peruvian food), soy sauce, cumin and pisco (Peruvian grape brandy)
“Each year we take turns eating the neck, which has the most flavor,” says chef Rodrigo Fernandini of Artesano in New York City.