Ingredient Sources

GREEN PLANTAIN (PLATANO VERDE)

0 comments March 7, 2009

Unripe plantains or Plátanos Verdes have green skin and are not sweet. In Latin America we use these to make soups, patacones, tostones and chips.

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RIPE PLANTAIN (PLATANO MADURO)

1 comment March 2, 2009

Ripe plantains  or Plátano Maduro look like large, over-ripened, yellow bananas. The skin becomes heavily spotted, almost completely black. This is when they are sweet and delicious and ready to eat.

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GUAVA PASTE (BOCADILLO)

7 comments March 2, 2009

In Colombia we use Guava Paste or Bocadillo in all kinds of dishes. It is a combination of guava pulp and sugar which is cooked slowly until it becomes thick enough to form into a block, which is the form in which it is usually sold. Guava Paste can be found in Latin markets and [...]

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GUAVA (GUAYABA)

5 comments March 2, 2009

Guava or Guayaba is a tropical fruit with green skin and a pink inside, rich in vitamin A and C. Guava juice is very popular in all of Colombia.

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SAZON GOYA WITH AZAFRAN

3 comments February 25, 2009

Is a dry seasoning containing garlic powder, cumin, Mexican saffron. Buy it

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YUCA OR CASSAVA

1 comment February 25, 2009

In the United States getting fresh yuca just right is tricky, frozen yuca tends to turn out more tender and perfect. In Colombia we cook this white, starchy tropical vegetable in different ways, fried, baked, stewed or steamed.

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MASAREPA

30 comments February 12, 2009

Masarepa: is precooked corn flour used to make Colombian arepas, empanadas and tamales. One of the brands available in the United States is GOYA. You can find Goya masarepa in the Latin aisle at supermakets. BUY IT

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