Plant-Forward Kitchen: Latin America

Get the Portabella Tacos Al Pastor recipe at: Tacos al pastor is a Mexican street food with Lebanese roots. These beloved tacos most likely evolved from shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Tacos al pastor in Mexico are made using pork roasted on a spit, but in this version, we make a plant-forward version: Portobello Tacos Al Pastor. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, le

Cactus salad, or ensalada de nopales, is a unique, light and refreshing dish with ties to Mexican and Southwestern culinary traditions. Historically, cactus has been a staple in the diets of indigenous peoples throughout the Americas where it has been enjoyed for centuries for its nutritional benefits and earthy, tangy flavor notes. Cactus salad is popular as a healthy main dish but can also served as a side to meats and tacos. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food

Acarajé with vatapá are fried black-eyed pea croquettes that come from the state of Bahia in the northeastern coastal region of Brazil. They represent a fusion of African, indigenous, and Portuguese influences on Brazilian cuisine and are a popular Bahian street food. These deep-fried balls are made from black-eyed pea dough stuffed with a rich, creamy filling of nuts, coconut milk, dried shrimp, and spices. Here, we’ll be serving it with molho de acarajé, a pepper and shrimp sauce, which is the perfect complement. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry ar

Tamales are a traditional Latin American dish made from masa (a dough made from cornmeal), which is filled with various ingredients, wrapped in corn husks or banana leaves, and then steamed or boiled. They are a staple food in many Latin American countries and are enjoyed everywhere as a snack or meal, from street foods to special occasions. In this demonstration, we learn how to make three different types of tamales. Each of these tamales represents a unique regional variation on tamales: Black Bean Tamales: A classic from Oaxaca, featuring masa layered with a black bean puree steamed in corn husks. Tamales Wrapped in Banana Leaves: These larger and softer tamales are from the southern Mexican and Central American regions, and are filled with ingredients like pork or chicken. Pumpkin Seed Tamales: From the Yucatán Peninsula in Mexico, these tamales are filled with pumpkin seeds and eggs, and wrapped in dark leafy greens like chaya leaves or swiss chard. Register for our online Plant-F

Rocoto relleno is a traditional Peruvian dish, known for its bold flavors and beautiful presentation. The dish features rocoto peppers, a native Peruvian chile that resembles a bell pepper in shape but delivers a noticeable heat. Despite its spiciness, rocoto has a fruity and slightly sweet flavor. The rocoto peppers are hollowed out and stuffed with a flavorful filling and typically topped with whipped eggs or melted cheese. Here we show you how to make these stuffed peppers in your own kitchen as well as in a high volume foodservice operation. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culi

Empanadas are a beloved dish found across Latin America and Spain. An empanada is a baked or fried turnover, typically a half-moon shape, made from a flour or corn flour dough and stuffed with a variety of savory or sweet fillings. Their portability makes them a popular street food. These vegetarian empanadas are filled with Swiss chard and ricotta, and served with a chimichurri sauce. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive

Feijoada completa is the iconic national dish of Brazil, renowned for its deep, smoky flavors and hearty texture. Traditionally, this rich black bean stew is prepared with an array of smoked and cured meats —including smoked pork spare ribs, pork belly, pork shoulder, smoked bacon, ham hocks, pig's feet (or trotters), and carne seca (a salted dried beef). Everything is slow-cooked until tender, at which point, linguiça (or smoked sausage) is added at the final stage to complete the dish. Feijoada Completa refers to the whole meal, and the principal dish of stewed beans is served with side dishes like farofa, collard greens, or garlic sautéed kale, white rice, pickled malagueta peppers, crisp pork cracklings, and orange slices. Traditionally, this meal takes up every square inch of the table and is served family style. In this plant-forward adaptation, meat will be used sparingly as a flavor enhancer rather than the focal point of the dish. To preserve the deep, savory essence of feijoa

Chiles en Nogada consists of roasted poblano chiles that are stuffed with a savory-sweet filling — typically a mixture of pork, apples, pears, almonds and walnuts, aromatic herbs, and spices. The nogada sauce is a creamy white sauce made from a blend of walnuts, cream or queso fresco, sugar, cinnamon, and a splash of sherry or brandy. Chiles en nogada is not only a culinary delight but also a symbol of Mexican independence. It was allegedly first prepared in 1821 for Emperor Agustín de Iturbide after the signing of the Treaty of Córdoba. Today, the dish's color scheme of green (from the poblano chiles), white (from the nogada sauce), and red (from the pomegranate seeds) mirrors the colors of the Mexican flag, making it a popular choice for Mexican Independence Day on September 16. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the C

Mexican cuisine is built on the backbone of salsas, with each region boasting its own unique flavors, ingredients, and techniques. Whether smoky and earthy or fiery and tangy, salsas are complex, layered creations that elevate any dish — from grilled meats, roasted vegetables, tamales, tacos, eggs, or just for dipping with tortilla chips. Today, we’ll be looking at four salsas, each from a different region of Mexico, and showcase Mexico’s deep culinary heritage: Oaxacan Pasilla Salsa, Salsa Roja de Molcajete, Peanut Salsa Macha, and Avocado Tomatillo Salsa. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with ma

Moqueca is a flavorful and hearty seafood stew from Bahia, a state in eastern Brazil on the Atlantic coast. It features a harmonious blend of creamy coconut, bright citrus and aromatic spices. This delicious and comforting dish is a beloved favorite in Brazilian cuisine. Today, we’ll demonstrate both the classic seafood version and a plant-forward version, as well as how to make farofa — which is toasted cassava flour traditionally served on the side. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary sc