After our Family Dinner virtual event, we realized that it would be important to present other delicious recipes from Latin America. Here we share a few that staff members have shared with us. If you know a recipe that you would like to share with us please email it to our Comms Coordinator Carlos Bernate at

We hope you enjoy them!

Puerto Rican style red kidney beans


cooking oil

ham (cubed or sliced)

1-2 pig feet

1/2 onion

1/2 green pepper

3-4 cloves of garlic

handful of cilantro leaves

1 can 8oz tomato sauce

sprinkle adobo to taste

1 packet of sazon with achiote

1 can 15.5 oz red kidney beans

1-2 potatoes

Salt (optional)


Blend ½ onions, ½ green pepper, handful cilantro leaves and 3-4 garlic cloves (referenced as Sofrito). Rinse pig feet before cooking and cut into smaller pieces (because it’s salty) Peel and cut the potatoes into ¼ or 1/8 pieces (depending on size of potatoes and preference)


pour cooking oil in saucepan, set to low heat, pour in the sofrito, simmer for a couple of minutes until you start smelling the aroma of the sofrito (be careful, not to burn it), then add the cubed/sliced ham. Let the essence of the ham permeate throughout the sofrito as you continuously mix it using a wooden spoon or silicone spatula, then add the small pieces of pig feet. Continue to mix the ham and pig feet until browned, then add the tomato sauce. Sprinkle the Adobo and add 1 packet of Sazon with Achiote, continue to mix for a couple of minutes.

Then add the beans (including the liquid in the can) and add the potatoes. Bring to a boil then set to medium heat. Stir occasionally so the ingredients don’t stick to bottom of pan. You’ll know when it’s ready when you stick a fork in the potatoes and it’s soft.

Because the pig feet and adobo and sazon already contribute salty flavor to the beans, do a taste test and add water as needed to dilute the beans if too salty and/or add salt if not salty enough to your liking.

The beans are typically served with rice.

Peruvian Ají de gallina


12-15 ground soda crackers (you can blend them for about 30 seconds)

Evaporated mile

1 cup parmesan cheese

1/4 cup ground peanuts 

1/4 cup ground walnuts

2 chicken or hen breasts

1 red onion

4 cloves of garlic

2 ají amarillo (yellow ají peppers)

1 cup of water



Boil the chicken breasts with some vegetables (whatever you have in your kitchen). When the chicken is cooked, save the broth and shred the chicken. Blend the ají peppers with the garlic cloves. Add them to a pot with the onion (chopped in small squares) and one cup of water. Cook until the water evaporates. When the water is gone, add some oil and brown the mixture without burning it.

Then add the shredded chicken and leftover broth and let it cook for a few minutes. Then add the ground crackers, peanuts, walnuts and parmesan cheese. Add evaporated milk last (the mixture should be a little bit runny) and then the salt to taste. Serve with potatoes, rice, boiled eggs and olives. 

Chicha Venezolana


1 cup of powdered milk

1 cup of white rice

375 grams of condensed milk

1 cup of evaporated milk

1 cinnamon stick

1 ½ liters of water

1 ½ cup of sugar

Vanilla extract to taste

A pinch of salt


The night before, wash the rice and leave it in a cup of water with the stick of cinnamon.

 At the time of preparation, drain the rice and put it in a pot with the remaining water, powdered milk, sugar, salt, and cinnamon. Bring to a boil and cook it on medium heat until the rice is tender. It must stay until it has a thick texture.

Turn off the heat and let rest until cool.

In a bowl, place the mixture, the evaporated milk, the condensed milk, and puree with a blender. “Remove the cinnamon sticks from the rice”. Continue blending until all the ingredients are integrated.

Add the vanilla extract and if the mixture has rested and is too thick, incorporate a little water or milk.

Finally, add some crushed ice and enjoy this flavorful recipe serving the drink with a pinch of ground cinnamon.

Colombian Arroz con Leche


½ cup (75 grams) of raisins (optional)

¼ cup (60 grams) of rum (optional)

2 cups (480 ml) of water

3 shavings of cinnamon

1 cup (225 grams) of long grain white rice

¼ teaspoon of salt

3 cups (720 ml) of milk, divided portions

1 egg

¼ cup ( 50 grams) of sugar

¼ teaspoon of nutmeg

½ teaspoon of vanilla

1 cup (8 oz.) of chantilly cream

1 spoonful of powdered cinnamon for garnish (optional)

PreparationIn a small container, mix the raisins and rum and leave them soaking for at least an hour. In a medium sized pot put in the water and bring it to a boil.

Add the shavings of cinnamon, rice and salt. Stir and cover it.

Reduce the temperature to low and let it cook for 20 minutes. The rice is ready when it is dry and has little holes in between.

While the rice is cooking mix one cup of milk (240 ml) with the egg and put it to the side.

Once the rice is ready, bring the temperature up to medium heat. Add the other 2 cups (480 ml) of milk with the sugar. Stir frequently until it thickens, more or less 10 minutes.

Then add a spoonful of hot milk to the egg mixture in order to temper it and add it to the rice together with the nutmeg and cinnamon. Stir for about 5 more minutes. 

Meanwhile, drain the raisins and add them to the rice. Stir for a few more minutes. Take the rice off the stove and let it cool completely.

Stir the rice, remove the cinnamon shavings, and add the cup of chantilly cream. Serve each portion in individual glasses and sprinkle them with  ground cinnamon if you prefer it that way.