I can’t ever help but to be fascinated by the vast nature of the Spanish language. It is the official language of 20 countries with an estimated 500 million native speakers worldwide. Within Spanish, are so many variations of pronunciation and vocabulary and cultural expression.
As a born and raised New Yorker who’d grown accustomed to Latin food from the Caribbean, I was truly fascinated the first time I visited Spain as a young adult expecting meals of arroz con gandules, platanos, y chicharron. Believe me I was completely shocked to see menus of jamon, paella, croquetas, pulpo a la gallega, and other boquerones. And don’t even get me started on tapas menus!
Instead of being disappointed— though, I did feel slightly foolish— I became curious about food in other Spanish speaking countries. Did “Spanish” food ( as most of us non-Latinos in The Bronx called it back in the day) mean different things in different places? Is guava as popular in La Paz as it is in Puerto Rico? Do Porteños also love tostones? In my defense, I wasn’t much of a foodie back then and didn’t often think of destinations in terms of food.
Oh how times have changed!
You’ll be happy to know that I’ve become much more worldly and aware since then. I’ve grown to actually seek out cuisines of our Latin American neighbors and try to understand for myself which flavors and methods of cooking are popular and beloved.
And now that I’m learning Spanish, it’s even all the more exciting because I can understand the recipes, menus, and some of the ingredient vocabulary. Enjoying the vastness of the Spanish language is truly incredible (and fun!) to do through food. Especially because local ingredients are really what make so many of these dishes so beloved and special
I thought I would share some beloved dishes from around the Spanish-speaking world. Some of these I’ve eaten and others I am really looking forward to trying. Let me know what you think of this list and if there are any that you would add.
1. Paella (Spain)
Paella is a world-famous rice dish that originated in Valencia, Spain. Traditionally cooked in a wide, shallow pan over an open flame, paella combines short-grain rice with saffron, vegetables, seafood, chicken, and rabbit. Variations include “Paella de Mariscos” (seafood paella) and “Paella Valenciana” (with rabbit and chicken).
Local Vernacular:
- Socarrat: The crispy, caramelized layer of rice that forms at the bottom of the pan, considered the best part of the paella.
- Bomba: A type of short-grain rice used in paella, which absorbs more liquid and flavor without breaking down.
Local Adventures:
Here in NYC we have an incredible paella restaurant called Soccarat. I’ve had a number of their paellas and among my favorite are the squid ink and the carne. So delish
Paella Recipes
2. Arepas (Venezuela and Colombia)
If you’ve never had an arepa, I will confidently tell you, respectfully, that you are missing out. They are delicious, hearty snacks that are really easy to make on the stovetop.
Arepas are versatile cornmeal cakes that are grilled, baked, or fried. In Venezuela, they are often stuffed with fillings like reina pepiada (chicken avocado salad) or carne mechada (shredded beef). In Colombia, arepas are typically served plain or with cheese.
Local Vernacular:
- Reina Pepiada: A popular Venezuelan arepa filling made with avocado and shredded chicken, named after a beauty queen.
- Arepera: A local eatery that specializes in making and serving arepas.
Local to NYC:
Arepa Lady in Jackson Heights is an icon! I love a cheese arepa but there are so many other options to choose from. I could have sworn there was an octopus arepa but maybe that’s just my wishful thinking. LOL!
Recipes:
3. Ceviche (Peru)
I know that uncooked and cold seafood isn’t for everyone but hear me out. Ceviche is so delicious and refreshing on a hot day. Especially with an ice cold Cristal beer! Ceviche is a refreshing dish made from fresh fish marinated in lime juice, tossed with onions, cilantro, and aji peppers. It is often served with sides like cancha (toasted corn) or camote (sweet potato).
Local Vernacular:
- Leche de Tigre: The citrusy, spicy marinade left over after the ceviche is eaten, often consumed as a shot or served as a cure for hangovers.
- Ají Amarillo: A yellow chili pepper commonly used in Peruvian cuisine to add flavor and spice.
Local to NYC:
Don’t miss Don Ceviche in the East Village for their four different ceviche offerings and also for their ceviche sampler
Recipes:
4. Ropa Vieja (Cuba)
I haven’t met a Cuban dish that I didn’t like. At least when it comes to Cuban food in the USA, that is. This Cuban dish consists of shredded beef slow-cooked in a tomato-based sauce with onions, bell peppers, and spices. As far as I’m concerned, you should already know you will love this when you see that tomato, onion and bell peppers are carrying the flavor!
Local Vernacular:
- Ropa Vieja: The name means “old clothes,” but it represents the idea of comfort food with deep familial ties.
- Sofrito: A base sauce of garlic, onions, peppers, and tomatoes used in Cuban cooking, including in ropa vieja.
Local to NYC:
Cuba in The Village is always a vibe! Honorable mention goes to Cabana in Forest Hills, Queens which has been known to have long wait times because the food is so good!
Recipes:
5. Encebollado (Ecuador)
We’ve finally reached a dish on this list that I have yet to eat or cook! A hearty fish stew made with (tuna), yuca , tomatoes, onions, and cilantro. It’s often served with lime, chili, and chifles. Encebollado is commonly eaten for breakfast or lunch and is known for its potential to cure hangovers.
Local Vernacular:
- Yuca: Also known as cassava, a starchy root vegetable commonly used in Ecuadorian cuisine.
- Chifles: Thinly sliced and fried green plantains often served as a side dish or snack.
Local to NYC:
El Encebollado de Victor is on my list. They are located in Jackson Heights Queens on Roosevelt Avenue, one of the epicenters of Latin American food in NYC!
Recipes:
6. Tacos al Pastor (Mexico)
If you love roasted pork like I do, tacos al pastor should be at the top of your list of Mexican tacos. Tacos al Pastor are made from marinated pork cooked on a vertical spit and sliced thin, often served with pineapple, onions, and cilantro. The dish has roots in Lebanese shawarma, adapted with Mexican flavors.
Local Vernacular:
- Trompo: The vertical spit on which the pork is cooked, similar to a shawarma rotisserie.
- Taquería: A small eatery or street stall that specializes in tacos.
Local in NYC:
Taqueria Al Pastor in Brooklyn is a really popular spot for al Pastor. You’ll want to order everything on the menu so bring your appetite AND your wallet!
Recipes
7. Mofongo (Puerto Rico & Dominican Republic)
I’ve never met a plate of mofongo that I didn’t love. LOVE. I even once had a former coworker who would bring me some whenever she happed to make it. YUM! Mofongo is made from mashed plantains combined with garlic, pork cracklings, and broth. It is often served with shrimp, chicken, or a rich tomato-based sauce. In my opinion, mofongo with pernil is undefeated!
Local Vernacular:
- Mofongazo: A colloquial way to describe a particularly large or delicious mofongo.
- Sofrito: A blend of herbs, onions, garlic, and peppers used as a flavor base in Puerto Rican cuisine.
Local to NYC:
I cannot put enough praise on both of these restaurants. The Freakin’ Rican in Astoria is an absolute delight. Everything on the menu is fantastic. Malecon in Washington Heights (aka Little Dominican Republic) is a great spot to get mofongo with an array of different proteins on the side as well.
Recipe:
8. Chivito (Uruguay)
The Chivito is Uruguay’s iconic sandwich, a towering masterpiece packed with thinly sliced steak, ham, cheese, lettuce, tomato, mayonnaise, and often a fried egg. It’s typically served with a side of fries, making it a hearty and filling meal. This sandwich is a culinary emblem of Uruguay’s history and culture, prepared and enjoyed in homes and restaurants alike.
Local Vernacular:
- Chivito: Literally translates to “little goat,” though no goat is involved in the sandwich. The name adds a playful touch to its legacy.
- Completo: A term used to describe when the sandwich includes all the toppings, making it the ultimate indulgence.
Local to NYC:
La Gran Uruguaya is one of my favorite steakhouses in Queens. Their chivito sandwich is MASSIVE. I ordered it once and I could barely finish half of it.
Recipes:
9. Gallo Pinto (Costa Rica and Nicaragua)
This is the second dish on this list that I can’t say that I’ve tried… yet! Gallo Pinto is a staple breakfast dish of rice and beans, often cooked with bell peppers, onions, and cilantro. It’s accompanied by eggs, tortillas, and plantains.
Local Vernacular:
- Salsa Lizano: A popular sauce in Costa Rica, similar to Worcestershire sauce, used to flavor gallo pinto.
- Casado: A Costa Rican term for a typical meal that includes rice, beans, meat, plantains, and salad.
Local to NYC:
Cubana Cafe has Latin Breakfast with Gallo Pinto served on Mondays. I’ll be there first thing Monday morning!
Recipes:
In English / En Español Nicaragüense
10. Pepesup (Equatorial Guinea)
Last but definitely not least, here is a soup that’s popular in Equatorial Guinea. This dish of fish tomato, onion and chilies is a very spicy fish soup. It is typically a one pot dish served with rice or potato and captures the essence of West African and Spanish culinary influences.
Local Vernacular:
- Pepesup: The name itself reflects the dish’s spicy nature, with “pepe” referring to peppers and “sup” derived from “soup.”
- Pescado Fresco: Fresh fish, a central ingredient and a reminder of the coastal ties that shape Equatorial Guinea’s cuisine.
Recipes:
Have you eaten any of these dishes? Have you cooked any of them on your own? Let me know in the comments
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