Latin food sides

Elote is a traditional street food in Mexico. In America, it is typically called Mexican street corn. It is corn on the cob charred on an open grill and smothered in cheese, a cream sauce, and chipotle seasoning and insanely delicious. The perfect side for any barbecue or summer get-together!

We are big rice eaters in my house and one of my specialties is Latin yellow rice! This is a delicious side dish for any chicken or meat dish!

Platanos Maduros, fried sweet plantains, are quickly pan fried in butter to create soft and sweet plantains with crispy, caramelized edges.

Looking for great-tasting protein-packed recipes that'll fill you up? These 5 Brazilian protein dishes promise not to disappoint!

Chimichurri potatoes make a deliciously different side dish. These flavorful potatoes pair well with chicken, beef, and pork. They are easy to make and budget friendly too.

Crispy, golden & tender on the inside, this tostones recipe features twice-fried plantains served Puerto Rican style with mayo-ketchup!

A simple, but flavorful Peruvian beans recipe with Peruvian flair! Bacon, ají panca, bell pepper, garlic, and spices with mayocoba or Peruvian beans, rice, and avocado make a healthy and flavorful meal your family will love!

If you are tired of the same french fries for lunch, here is a great swap: cassava fries with mojito sauce.

Yuca con Mojo is a beloved Cuban dish that has won over food lovers worldwide. Yuca, also known as cassava, is a starchy root vegetable that thrives in tropical regions. Its slightly sweet, nutty flavor and potato-like texture make it a versatile ingredient, perfect for frying, boiling, or baking. In this recipe, boiled yuca is elevated with a tangy and aromatic Mojo sauce made from fresh citrus, garlic, cumin, and oregano. Mojo not only pairs perfectly with yuca but also enhances the…

Inspired by Yucca con Ajo, these Cuban Mojo Potatoes cooked on the grill in foil packets are loaded with flavor. Combined with garlic, onions, olive oil, lime, and seasonings, sealed tightly in aluminum foil and cooked directly over the charcoals, they are the perfect accompaniment to the Cuban Mojo Chicken or my Mojo Shrimp with Garlic Spinach and Mushrooms.