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  • HOME
  • LOCATIONS
    • New York
    • California
      • CIA at Copia
      • CIA Greystone
    • Texas
  • CLASSES
    • Boot Camps
    • Single-Day Classes
    • Private Classes
  • RESTAURANTS
    • New York
    • California
    • Texas
  • MEETINGS & WEDDINGS
    • Weddings
    • Corporate Meetings and Retreats
    • Celebrations
  • ABOUT CIA
    • Gift Cards
    • History of CIA
    • FAQs
  • DISH MEMBERS
    • Log In
    • DISH Home
    • Weekly Menu Plan
    • Recipes
      • Recipe Library
      • My Recipe Box
      • Seasonal Guides
    • Content
      • Videos
      • Chef’s Blog
      • DISH Live Events
      • E-Book Library
    • Deals and Discounts
    • FAQs
    • Learn More

Latin American Recipes and Techniques

Appetizers, Hors D’oeuvre, and Snacks, Side Dishes

Maduros (Fried Ripe Plantains)

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Main Dishes, Soups and Stews

Minguichi (Chile and Cheese Soup)

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Chef's Blog

More than a Trend: Bring Birria to Your Own Kitchen

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Chef's Blog, Chef's Notes Plus, Family Fun

National Taco Day (aka Best Day Ever!)

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Main Dishes

Picadillo Cubano

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Main Dishes

Seared Tuna with Salsa Verde

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Salads, Side Dishes

Solterito Nikkei (Peruvian Edamame Salad with Seaweed)

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Main Dishes

Tacos de Carnitas (Succulent and Crispy Pork Tacos)

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Chef's Blog

The Foods of Día de Los Muertos

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Appetizers, Hors D’oeuvre, and Snacks, Side Dishes

Tostones (Twice-Fried Green Plantains)

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Chef's Notes Plus

Using Salt Cod

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Main Dishes, Side Dishes

Vegetarian Refried Beans

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Categories

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  • Appetizers, Hors D’oeuvre, and Snacks
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  • Uncategorized

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