COMBINE:

• 3 large tomatoes, chopped
• 1/2 medium white onion, finely chopped
• 1/2 medium red (Spanish) onion, finely chopped
• Juice from one fresh lime
• 4 garlic cloves (use garlic press or chop finely)
• 1/3 cup chopped fresh cilantro
• 1 jalapeno pepper, finely chopped
• salt to taste

For more gringo flavor, add:

• 1/2 can corn
• 1/2 can black beans

Mix everything and let sit in the fridge for about an hour.  Try it with churrasco, in chile, or simply with some Tostitos Blue Corn chips.  Don't forget XXXXtra Hot Habanero Pepper Sauce from Costa Rica's Tropical Pepper Company.

Chile con carne

COMBINE:

• 1 pound lean ground beef
• 1 medium-size onion, chopped
• 2 cloves garlic, minced or pressed
• 1 large green bell pepper, chopped
• 1 tablespoon chili powder
• 1 teaspoon each ground cumin and dry oregano leaves
• 1 large can (15 oz) pear-shaped tomatoes
• 1 large can (1 lb) kidney beans, drained
• 1/4 cup chopped fresh cilantro
• salt to taste

Crumble beef into a wide frying pan over medium-high heat; cook just until meat loses pink color (about 4 minutes); drain off fat.  Add onion, garlic, and bell pepper; continue to cook, stirring, until vegetables are soft (about 10 minutes).

Stir in chili powder, cumin, oregano and tomatoes.  Bring to boil; add beans.  Reduce heat and simmer, uncovered for 15 minutes, stirring often to break up tomatoes.  Stir in cilantro and season to taste with salt.  Offer garnishes, if desired, to add to individual servings.  Makes 4 servings.

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Churrasco (Skirt Steak)

If you've never enjoyed a tender, juice churrasco with flour tortillas a little pico de gallo, you have truly missed out on one of Latin America's most basic culinary experiences.

Skirt Steak is a relatively inexpensive compared to cuts such as filet mignon or a T-bone, but it can be just as tender if cooked properly.

Churrasco can be pan fried or even broiled, but don't resort to these methods unless you don't have a grill.  Break out the charcoal or light up the gas grill, and you'll be enjoying your steak within 15 minutes.

1)  Take the skirt steaks of the refrigerator about 30-45 minutes before you plan to cook them.  Cover both sides in ground black pepper (don't over-do it) and salt.  Some steak connoisseurs will advice against salting meat before cooking, as it can dry out the meat, but that is typically more for a long marinade...not our case here.

2)  Cook on the grill on medium-high or high heat.  It should only take 3-4 minutes per side to cook to medium (pink in middle). 

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Ceviche de Pescado (Fish Ceviche)

Ingredients:

• 1 lb filet of sole or any fresh, white, tender fish
• Juice of 3-4 freshly squeezed limes
• 2-3 finely chopped aji limo / Chile (see right)
• Salt
• Pepper
• 1/4 cup fresh, chopped cilantro
• 2 cloves crushed garlic

To cook:

Wash fish with water. Cut in squares 1/2 inch thick. Mix together the lime juice, chopped chiles, salt, pepper, cilantro and garlic.  Pour mixture over fish in small bowl, ensuring all fish is covered.  Cover with plastic wrap and place in refrigerator.  Let sit for approximately 2-3 hours, turning fish periodically to ensure the mixture touches all sides. 

Fish can be prepared the day before and let sit overnight if necessary.  Serve fish on small plate over lettuce leaves and cover in sliced onions.

Ceviche is delicious as an appetizer eaten with a fork or along with tortilla chips like Tostitos Blue Corn.