plantains, a member of the banana family that is always cooked and can be served either savory or sweet.
a base for stews, soups, and meats made with garlic, cilantro, onion, vinegar and spices
called the Mexican green tomato, used to make salsa verde
a large, round, sweet squash that resembles a pumpkin
brick-red seeds with a mildly acidic, earthy flavor used to give foods a yellowish tint
doughnut-like fritters flavored with syrup or honey and often with anise or cinnamon
custard dessert coated with caramel
a Latin American dessert, similar to a donut or cruller
small orange stigmas from a crocus plant used to add color and flavor to rice, soups, and curries
stuffed, savory partry of Spanish origin
Puerto Rican and Latin American dish made with mashed plantains and pork cracklings
a tiny, ancient grain cultivated by the Incas which is high in protein and nutrients
a wine punch typically from Spain and Portugal, often served with slices of fruit
also known as manioc or cassava is a white, starchy tropical vegetable originally grown by the indigenous people of Colombia, Venezuela, and Brazil