The phrase “tres leches” means “three milks” in Spanish and refers to three of the key ingredients in the dessert. Tres leches cake is prepared and made unique with the use of three different milk varieties that add moisture, sweetness, and depth to a simple cake base.

Tres leches cake takes advantage of milk, condensed milk, and heavy cream in making a rich and creamy sponge cake that people around the world love. Instead of leaving a boring vanilla cake to be topped with frosting and nothing more, this dessert becomes especially decadent due to the addition of these dairy products.

While the traditional tres leches cake is topped only with a simple milk and vanilla-based frosting, I like to add fruits on top to add a bit of a twist to the dessert. For example, topping a tres leches cake with a berry mix that includes raspberries, blueberries, and strawberries adds a bit of welcome tartness to what can be an overwhelmingly sweet option.

So, don’t be afraid to try tres leches cake and add your own twist to it! You’ll probably say “hola” to this cake on a regular basis at your dinner if you know how to perfect it.

The post Tres Leches Cake is a Mexican Favorite appeared first on falafelandcaviar.com.

If you are looking to travel to try ceviche and the different types of this seafood treat that exist, here are three countries that you absolutely must stop in.

Mexico

In Mexico, typical ingredients from this country’s gastronomy rule the roost when it comes to ceviche. In addition to seafood ingredients like shrimp, octopus, and squid, you’ll also find salt, lime, onion, chiles, and avocado in Mexican ceviche. It’s most popular in coastal areas of the country.

Peru

Peru is arguably the birthplace of ceviche, and this country’s version of the dish is one of the most classic and beloved. Sea bass, the basis for Peruvian ceviche, is marinated in lime juice for hours before being combined with onions, chiles, salt, and pepper in this country’s version of the dish.

Ecuador

When it comes to ceviche in Ecuador, you will find two main ingredients: shrimp and tomato. This tangy dish also contains coconut milk and lime juice, and in contrast to many countries’ versions of ceviche, the shrimp included in Ecuador’s version is typically cooked.

The post These Are the Best Countries for Ceviche Lovers appeared first on falafelandcaviar.com.

The base of an arepa in both countries is a corn flour patty that is used as a conduit for fillings. However, there are some important differences in the two countries’ arepas. So, what are they?

Colombian Arepas

Colombian arepas are thinner and larger in diameter than their Venezuelan counterparts. They are typically made with a sweeter corn batter that gives the arepa a bit more flavor. They are typically left whole and eaten either plain or topped with simple ingredients such as shredded cheese. Sometimes, more savory toppings such as shredded meat are added, but the ingredients are normally pretty simple and straight-forward.

Venezuelan Arepas

Arepas from Venezuela are quite different from those of their neighbors. They are typically smaller in diameter but thicker than Colombian arepas. Their thickness and sturdiness allow them to be filled with more ingredients, such as black beans, avocado, and meat. They’re typically eaten like a sandwich and are extremely popular both for meals and as a hearty snack food.

The post What is the Difference Between Colombian and Venezuelan Arepas? appeared first on falafelandcaviar.com.

Mojitos are a complex blend of flavors, but they’re actually easy to make at home! Here’s your guide to making a perfect mojito.

Ingredients

• 4 parts club soda
• 2 parts white rum
• 1 part lime juice
• Mint leaves
• Lime wedges
• White sugar
• Ice

Instructions

Start off by taking a highball glass and placing some mint leaves and a lime wedge into the glass. Use a muddler to smash them together.

Then add about 2 tablespoons of white sugar and another lime slice or two. Use the muddler again to combine the ingredients.

Now, add club soda, white rum, and lime juice and stir vigorously. You’ll want to stir strongly so that the sugar dissolves and the flavors combine together.

You’ll know that your mojito is good and mixed together if you see little pieces of mint leaves and lime pulp floating around in your glass. One of the keys to making a great mojito is to ensure that you’ve found the perfect harmony between lime, mint, sugar, and alcohol.

Add ice and enjoy your mojito! Cheers!

The post Love Mojitos? It’s Easy to Make them at Home! appeared first on falafelandcaviar.com.

Made with different types of flours and including a variety of cheeses, these breads are generally eaten either for breakfast or as a side dish along with larger meals.

While they might not be uber-popular outside of their home continent, they are definitely worth trying. Here are some cheese breads from South America that you have to try.

Pão de Queijo (Brazil)

Brazil’s cheese bread par excellence is this creation that hails from the region of Minas Gerais. Eaten as a breakfast food and as a snack, it is made out of cassava flour and Minas cheese, a locally-produced variety made with cow’s milk.

Chipa (Paraguay)

This Paraguayan recipe originates from a traditional recipe made by the Guarani people of the region. Also made with cassava flour, these circular goodies are also made with cheese, lard, milk and egg.

Pandebono (Colombia)

Colombia’s contribution to the cheese bread tradition of South America comes in the form of pandebono. This soft bread roll is often eaten with hot chocolate! It contains cassava flour and corn starch as well as cheese and eggs.

The post You Have to Try These South American Cheese Breads appeared first on falafelandcaviar.com.

The liquor, which is similar to brandy, originates from grapes used to make wine in Chile and Peru. It’s common in the West Coast region of South America and is a perfect drink to enjoy the warm and sunny climate of the region.

Pisco can be found at most decent liquor stores, so be sure to find it before embarking on this flavor adventure! If not, your pisco sour just won’t taste right. Here’s the recipe.

Ingredients

• 2 parts pisco liquor
• 1 part simple syrup
• 1 part fresh-squeezed lime juice
• 1 egg white
• Ice cubes

Start off by adding all of the ingredients to a cocktail shaker. Be sure to add ice, as this will chill down the drink to its desired temperature.

Shake the ingredients thoroughly, enough to create the characteristic foam for which the beverage is known.

Strain into a glass, and serve immediately. If you’d like, you can sprinkle a dash or two of angostura bitters into the drink, but they aren’t necessary.

Enjoy!

The post Cool Yourself Down with a South American Pisco Sour appeared first on falafelandcaviar.com.

The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.

The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.

The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.

However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.

The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.

This refreshing dish is a great choice for summer and warm days.

The post Ceviche: South America’s Favorite Seafood Dish appeared first on falafelandcaviar.com.

The phrase “tres leches” means “three milks” in Spanish and refers to three of the key ingredients in the dessert. Tres leches cake is prepared and made unique with the use of three different milk varieties that add moisture, sweetness, and depth to a simple cake base.

Tres leches cake takes advantage of milk, condensed milk, and heavy cream in making a rich and creamy sponge cake that people around the world love. Instead of leaving a boring vanilla cake to be topped with frosting and nothing more, this dessert becomes especially decadent due to the addition of these dairy products.

While the traditional tres leches cake is topped only with a simple milk and vanilla-based frosting, I like to add fruits on top to add a bit of a twist to the dessert. For example, topping a tres leches cake with a berry mix that includes raspberries, blueberries, and strawberries adds a bit of welcome tartness to what can be an overwhelmingly sweet option.

So, don’t be afraid to try tres leches cake and add your own twist to it! You’ll probably say “hola” to this cake on a regular basis at your dinner if you know how to perfect it.

The post Tres Leches Cake is a Mexican Favorite appeared first on falafelandcaviar.com.

If you are looking to travel to try ceviche and the different types of this seafood treat that exist, here are three countries that you absolutely must stop in.

Mexico

In Mexico, typical ingredients from this country’s gastronomy rule the roost when it comes to ceviche. In addition to seafood ingredients like shrimp, octopus, and squid, you’ll also find salt, lime, onion, chiles, and avocado in Mexican ceviche. It’s most popular in coastal areas of the country.

Peru

Peru is arguably the birthplace of ceviche, and this country’s version of the dish is one of the most classic and beloved. Sea bass, the basis for Peruvian ceviche, is marinated in lime juice for hours before being combined with onions, chiles, salt, and pepper in this country’s version of the dish.

Ecuador

When it comes to ceviche in Ecuador, you will find two main ingredients: shrimp and tomato. This tangy dish also contains coconut milk and lime juice, and in contrast to many countries’ versions of ceviche, the shrimp included in Ecuador’s version is typically cooked.

The post These Are the Best Countries for Ceviche Lovers appeared first on falafelandcaviar.com.

The base of an arepa in both countries is a corn flour patty that is used as a conduit for fillings. However, there are some important differences in the two countries’ arepas. So, what are they?

Colombian Arepas

Colombian arepas are thinner and larger in diameter than their Venezuelan counterparts. They are typically made with a sweeter corn batter that gives the arepa a bit more flavor. They are typically left whole and eaten either plain or topped with simple ingredients such as shredded cheese. Sometimes, more savory toppings such as shredded meat are added, but the ingredients are normally pretty simple and straight-forward.

Venezuelan Arepas

Arepas from Venezuela are quite different from those of their neighbors. They are typically smaller in diameter but thicker than Colombian arepas. Their thickness and sturdiness allow them to be filled with more ingredients, such as black beans, avocado, and meat. They’re typically eaten like a sandwich and are extremely popular both for meals and as a hearty snack food.

The post What is the Difference Between Colombian and Venezuelan Arepas? appeared first on falafelandcaviar.com.

Mojitos are a complex blend of flavors, but they’re actually easy to make at home! Here’s your guide to making a perfect mojito.

Ingredients

• 4 parts club soda
• 2 parts white rum
• 1 part lime juice
• Mint leaves
• Lime wedges
• White sugar
• Ice

Instructions

Start off by taking a highball glass and placing some mint leaves and a lime wedge into the glass. Use a muddler to smash them together.

Then add about 2 tablespoons of white sugar and another lime slice or two. Use the muddler again to combine the ingredients.

Now, add club soda, white rum, and lime juice and stir vigorously. You’ll want to stir strongly so that the sugar dissolves and the flavors combine together.

You’ll know that your mojito is good and mixed together if you see little pieces of mint leaves and lime pulp floating around in your glass. One of the keys to making a great mojito is to ensure that you’ve found the perfect harmony between lime, mint, sugar, and alcohol.

Add ice and enjoy your mojito! Cheers!

The post Love Mojitos? It’s Easy to Make them at Home! appeared first on falafelandcaviar.com.

Made with different types of flours and including a variety of cheeses, these breads are generally eaten either for breakfast or as a side dish along with larger meals.

While they might not be uber-popular outside of their home continent, they are definitely worth trying. Here are some cheese breads from South America that you have to try.

Pão de Queijo (Brazil)

Brazil’s cheese bread par excellence is this creation that hails from the region of Minas Gerais. Eaten as a breakfast food and as a snack, it is made out of cassava flour and Minas cheese, a locally-produced variety made with cow’s milk.

Chipa (Paraguay)

This Paraguayan recipe originates from a traditional recipe made by the Guarani people of the region. Also made with cassava flour, these circular goodies are also made with cheese, lard, milk and egg.

Pandebono (Colombia)

Colombia’s contribution to the cheese bread tradition of South America comes in the form of pandebono. This soft bread roll is often eaten with hot chocolate! It contains cassava flour and corn starch as well as cheese and eggs.

The post You Have to Try These South American Cheese Breads appeared first on falafelandcaviar.com.

The liquor, which is similar to brandy, originates from grapes used to make wine in Chile and Peru. It’s common in the West Coast region of South America and is a perfect drink to enjoy the warm and sunny climate of the region.

Pisco can be found at most decent liquor stores, so be sure to find it before embarking on this flavor adventure! If not, your pisco sour just won’t taste right. Here’s the recipe.

Ingredients

• 2 parts pisco liquor
• 1 part simple syrup
• 1 part fresh-squeezed lime juice
• 1 egg white
• Ice cubes

Start off by adding all of the ingredients to a cocktail shaker. Be sure to add ice, as this will chill down the drink to its desired temperature.

Shake the ingredients thoroughly, enough to create the characteristic foam for which the beverage is known.

Strain into a glass, and serve immediately. If you’d like, you can sprinkle a dash or two of angostura bitters into the drink, but they aren’t necessary.

Enjoy!

The post Cool Yourself Down with a South American Pisco Sour appeared first on falafelandcaviar.com.

The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.

The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.

The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.

However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.

The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.

This refreshing dish is a great choice for summer and warm days.

The post Ceviche: South America’s Favorite Seafood Dish appeared first on falafelandcaviar.com.