Brazilian Cheese Roll by Thaís de Sant'Anna

It's not the traditional recipe , but isreally good!

Brigadeiros - Brazilian Chocolate truffles by Sofia Reino

This recipe is LOVED by kids. I no longer do it. My tween daughter is the one that takes care of this one. She not only loves making them as of course loves to eat them and same with her friends.

Stuffed Mojo Criollo Chicken with Grilled Baby Artichokes by Robyn Medlin

This recipe is super easy and the idea of stuffing chicken thighs can be tried with lots of different ingredients. The flavors/etc could change according to whatever leftovers you want to use up in the fridge!

Slow-cooker Beef Stew from Argentina by John Spottiswood

I slightly adapted thie famous Argentine beef stew to be slightly more flavorful...and thus to my liking. The extra cumin seeds, paprika, cayenne, salt and pepper don't take away from the flavor of the meat and vegetables, but they give an added kick that makes this classic family stew extraordinary. We had it at our family reunion,…

Chorizo & Chicken Jambalaya by Brett Ede

Brazillian Chicken Stew by Brett Ede

Argentinian barbecue chicken with relish by Brett Ede

Chicken with Mango Salsa by nia gonzales

This is a great meal for summer. It does involve a lot of cutting. I usually marinate the chicken and cut while its in the fridge...

Arepas by Joy

A sweet masa pancake filled with cheese and topped with carnitas http://joyjoycreativeoutlet.blogspot.com/2010/06/arepas.html

Ceviche Acapulco by Luis Aguilar Jr

Appetizer This turns out to be a crowd pleaser everytime I make it. Very easy to create this Ceviche, for once let your refrigerator do the cooking while your sleeping!

Swordfish with fresh tomato sauce by Shawnna and Davide Busetti

In order to keep the swordfish the star of this show, only fresh, ripe tomatoes can be used. Before trying this dish, one might imagine that a tomato sauce would overpower the flavor of the fish, but nothing could be farther from the truth. The end result will be light and delicious.

Chimichurri sauce,choripan by Shawnna and Davide Busetti

Chimichurri is the quintessential Argentinean condiment and/or marinade. It can be used as a marinade for a succulent steak, or more simply in the form of churripan. Churripan is everything street food is supposed to be- fast, delicious, and genuine. With barbecue season upon us, why not give your gathering a South American flair?…

Bob Marley's Chargrilled-Jerk Chicken with Creamy Cucumber Dipping Sauce by Danielle Pallaske

The flavors in the following recipe from Bob Marley's Restaurant does a beautiful job of melding together the jerk spices for what is the best jerk marinade I have ever used (homemade or store bought). You get a lovely citrus flavor from the habanero,…

Brazil: Moqueca do Frutos del Mar (Seafood Stew) by Danielle Pallaske

The original recipe from my copy of The South American Table cook book was made to serve 8 and contained 4 lobster tails, 16 large shrimp, 1-1/2 lbs. of white fish and a pound of mussels. That was WAY out of my budget this week (I normally would never pass up the chance to have lobster) but I still really wanted to make this recipe to…

Brazil: Empadinhas de Camarao (Shrimp Empanadas) by Danielle Pallaske

“Empadas (pies), Pasteis (turnovers) are among the famous Brazilian appetizers called salgadinhos (salty things). Empadas are made in different sizes, with the small ones being called empadinhas. These pastries are filled with a myriad of different ingredients, they are addictively delicious and freeze very well. Make ahead or make…