This is great rub for pork chops! Be prepared for some real spice if you use the full 1/2 TBL of red pepper, I usually cut it back to about 1/2 tsp instead. This originally appeared in a South Beach Diet cookbook and is one of our favorites!
This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I’m always on the lookout for new ways to fix it.
I don’t know if this is authentic or not, and I haven’t tried it yet (but will soon), but it sounds good. When I was in Bolivia they used peanuts in a lot of dishes that we ate, though I never had the chance to eat a chicken dish with peanuts. It says to serve with rice, but I think serving it with any kind of potato dish would be appropriate. Maybe boiled potatoes? We ate a lot of potatoes during our trip, that’s for sure!
A Bolivian vegan recipe from Around the World. The salsa is also typical of Ecuador, Chile, Peru, and northern Chile. Enjoy!
Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays
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