Iberia Recipes

Bannann Peze ak Pikliz
Haitian · serves 4 · about 35 minutes Haiti's twice-fried plantain coins with the fierce pickled slaw that wakes up the whole plate. The same green plantain the whole Caribbean fries — pressed flat and given a Creole edge. Add Ingredients to Cart  → Ingredients 3 green plantains, thick rounds 1 cup Iberia Baby Eels In Olive Oil 4 oz 2 cups shredded cabbage + carrot 1/4 onion, shaved 1 scotch bonnet, sliced thin (the pikliz fire) 3/4 cup white vinegar 1 lime to taste salt Method Make the pikliz... Read more...
Soup Joumou
Haitian · serves 8 · about 120 minutes The soup of freedom itself — squash purée simmered with beef, vegetables, and pasta, served every January first since 1804. The most meaningful bowl in the Americas, and one of the best. Add Ingredients to Cart  → Ingredients 2 lbs beef stew meat 1 tbsp epis + juice of 1 lime, to marinate 2 lbs calabaza squash, cubed 2 potatoes + 2 carrots, chunked 1/2 small cabbage, sliced 1 cup rigatoni or macaroni 1 scotch bonnet, whole 2 tbsp Iberia Extra Virgin... Read more...
Mayi Moulen ak Sos Pwa
Haitian · serves 4 · about 45 minutes Cornmeal cooked to a soft gold — Haiti's daily polenta — crowned with black bean sauce. Two humble pots, one complete answer. Add Ingredients to Cart  → Ingredients 1.5 cups Iberia Coarse Yellow Corn Meal 24 oz 2 tbsp epis or minced garlic + parsley 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 1 sprig thyme 5 cups water 2 cups sos pwa (see Sos Pwa Nwa) to taste salt 1 avocado, sliced, to serve Method Fry the epis in... Read more...
Sos Pwa Nwa
Haitian · serves 4 · about 40 minutes Haiti's velvet black-bean sauce — beans blended silky and simmered with coconut and epis, poured over white rice like gravy that went to finishing school. Add Ingredients to Cart  → Ingredients 2 cans Iberia Black Beans W/S 15 oz 1 cup Iberia Coconut Milk 13.5 oz 2 tbsp epis or minced garlic + parsley 1 sprig thyme 1 whole clove 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz to taste salt 2 cups Iberia Parboiled Rice 5 lbs Method Blend... Read more...
Diri Kole ak Pwa
Haitian · serves 6 · about 70 minutes Haiti's national plate: rice and red beans cooked as one, perfumed with epis and a whisper of clove. One island over, it's called la bandera — here it speaks Creole, and it speaks it perfectly. Add Ingredients to Cart  → Ingredients 2 cups Iberia Parboiled Rice 5 lbs 1.5 cups Iberia Red Kidney Beans W/S 15 oz 3 tbsp epis (blended pepper-garlic-herb base) or minced garlic + parsley + thyme 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 1 scotch... Read more...
Empanadas Mendocinas
Argentine · serves 6 · about 85 minutes Mendoza's pride: juicy beef empanadas sharpened with olive and a breath of vinegar, baked hot and eaten faster. In wine country, even the handheld course has terroir. Add Ingredients to Cart  → Ingredients 1 lb beef, hand-chopped or coarse ground 2 onions, finely diced 1 tsp Iberia Adobo Without Pepper 16 oz 2 tsp paprika + 1/2 tsp chili flakes 12 Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz 2 hard-boiled eggs, chopped 1 tbsp red wine vinegar 12 empanada discs... Read more...
Salsa Criolla Argentina
Argentine · serves 6 · about 15 minutes The asado's bright sidekick — onion, tomato, and pepper in sharp vinaigrette, spooned over everything that came off the fire. Chimichurri's juicier cousin. Add Ingredients to Cart  → Ingredients 1 white onion, fine dice 2 ripe tomatoes, seeded, fine dice 1 red bell pepper, fine dice 1/2 cup Iberia Extra Virgin Olive Oil Blend 51 oz 3 tbsp red wine vinegar 1 tsp Iberia Adobo Without Pepper 16 oz to taste salt, black pepper Method Dice everything the same small size —... Read more...
Chocotorta Argentina
Argentine · serves 8 · about 30 minutes Argentina's no-bake national treasure: chocolate cookies softened in coffee, layered with dulce de leche and cream cheese. Invented for an ad campaign in 1982; adopted by every birthday since. Add Ingredients to Cart  → Ingredients 2 packs Iberia Maria Cookies 7 oz 14 oz dulce de leche 8 oz cream cheese, room temperature 1.5 cups strong coffee (or chocolate milk, the kids' table version) 2 tbsp cocoa powder, to finish Method Beat the dulce de leche and cream cheese until completely smooth... Read more...
Guiso de Lentejas Argentino
Argentine · serves 6 · about 75 minutes The lentil stew Argentina's Spanish and Italian grandparents carried over — chorizo-deep, potato-thick, and non-negotiable on the first cold Sunday of the year. Add Ingredients to Cart  → Ingredients 1 lb Iberia Lentils Beans 12 oz 1/2 lb chorizo or smoked sausage, sliced 1/4 lb panceta or bacon, diced 1 onion, diced 1 red pepper, diced 3 cloves garlic, minced 2 potatoes, cubed 1 carrot, sliced 2 ripe tomatoes, chopped 1 tsp paprika + 1 bay leaf 2 tbsp Iberia Extra Virgin... Read more...
Ensalada Chilena
Chilean · serves 4 · about 15 minutes Chile's table salad — tomato and thin-shaved onion in oil and cilantro, the cool half of every asado plate. Three ingredients, zero debate. Add Ingredients to Cart  → Ingredients 4 ripe tomatoes, peeled if you're proper, sliced 1 white onion, shaved paper-thin ('a la pluma') 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 1/4 cup cilantro, chopped to taste salt, a whisper of vinegar Method Soak the shaved onion in cold salted water 10 minutes — the Chilean move that... Read more...
Charquicán
Chilean · serves 6 · about 55 minutes Chile's great mash-up — literally: potato and squash crushed into a savory beef stew until the plate needs no knife. Andean roots, criollo seasoning, a fried egg on top if you know. Add Ingredients to Cart  → Ingredients 1 lb ground beef or diced steak 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 4 potatoes, cubed 2 cups squash, cubed 1 onion, diced 3 cloves garlic, minced 1 cup corn kernels 1 cup green beans, chopped 3 tbsp Iberia... Read more...
Empanadas de Pino al Horno
Chilean · serves 6 · about 90 minutes Chile's national handheld: baked empanadas filled with pino — beef, onion, raisin, egg, and the non-negotiable olive buried like treasure. Finding it is the whole point. Add Ingredients to Cart  → Ingredients 1 lb ground or hand-chopped beef 3 onions, finely diced (yes, three) 1 tsp Iberia Adobo Without Pepper 16 oz 2 tsp paprika + 1 tsp cumin 12 Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz 1/4 cup raisins 2 hard-boiled eggs, quartered 12 empanada discs (or homemade dough)... Read more...
Porotos con Riendas
Chilean · serves 6 · about 60 minutes Beans 'with reins' — Chile's winter answer: cranberry beans and spaghetti in one pot, the noodles the reins that hold the stew together. Working-class genius, beloved at every altitude. Add Ingredients to Cart  → Ingredients 2 cans Iberia Cranberries Beans W/S 15 oz 1/2 lb spaghetti, broken into thirds 1 onion, diced 3 cloves garlic, minced 1 tsp paprika 1 cup squash, cubed (optional but right) 1 longaniza or chorizo, sliced (optional) 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz... Read more...
Porotos Granados
Chilean · serves 6 · about 75 minutes Chile's summer church: cranberry beans stewed with corn, squash, and basil. When the granados pot goes on, it's officially summer — and everyone's staying for lunch. Add Ingredients to Cart  → Ingredients 2 cans Iberia Cranberries Beans W/S 15 oz 2 cups butternut or kabocha squash, cubed 2 ears of corn — kernels cut, half blended 1 onion, diced 3 cloves garlic, minced 1 tsp paprika 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 4 cups water or stock 8... Read more...
Ají de Gallina
Peruvian · serves 6 · about 70 minutes Lima's silkiest classic: shredded chicken in a gentle, golden ají cream thickened with bread. Comfort food with a pedigree — and a permanent place on the Peruvian Sunday table. Add Ingredients to Cart  → Ingredients 2 lbs chicken breast, poached and shredded (broth reserved) 3 tbsp ají amarillo paste 1 onion, finely diced 3 cloves garlic, minced 3 slices white bread, soaked in milk 1/2 cup Iberia Evaporated Coconut Milk 13.5 oz 1/4 cup grated parmesan 3 tbsp Iberia Extra Virgin Olive... Read more...
Sopa de Frejol Castilla
Peruvian · serves 6 · about 60 minutes The northern-Peru pot: blackeyed peas — frijol castilla — simmered with the garlicky aderezo until the broth turns gold. Piura's everyday answer to a long day. Add Ingredients to Cart  → Ingredients 1 can Iberia Blackeyed Peas W/S 15 oz 1 onion, diced 4 cloves garlic, minced 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 2 potatoes, cubed 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 6 cups water or stock 1/2 cup cilantro 1 lime Method... Read more...
Arroz Chaufa de Pollo
Peruvian · serves 4 · about 30 minutes Peru's beloved Chinese-criollo fried rice — proof the exchange never stopped at Spain. Cantonese wok technique, Peruvian fire, one unforgettable plate of chaufa. Add Ingredients to Cart  → Ingredients 3 cups Iberia Jasmine Rice 18 lb 1 lb chicken thigh, small dice 1 tsp Iberia Adobo Without Pepper 16 oz 3 eggs, scrambled into ribbons 4 scallions, sliced 1 red pepper, diced 3 tbsp soy sauce 1 tsp fresh ginger, grated 2 tbsp Iberia Baby Eels In Olive Oil 4 oz Method... Read more...
Frejoles a la Peruana
Peruvian · serves 6 · about 90 minutes Peru's creamy criollo beans — simmered, then enriched until they pour like velvet alongside rice. The quiet anchor under the loud, bright dishes Peru is famous for. Add Ingredients to Cart  → Ingredients 1 lb Iberia Small White Beans W/S 15 oz 1 red onion, diced 4 cloves garlic, minced 1 tbsp ají panca or paprika 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 8 cups water to taste salt, cumin 2 cups Iberia Parboiled Rice 5 lbs Method Simmer... Read more...
Tacu Tacu
Peruvian · serves 4 · about 30 minutes Peru's golden second act: yesterday's rice and beans griddled together into a crisp-edged cake. Born in criollo kitchens that wasted nothing, now ordered on purpose everywhere. Add Ingredients to Cart  → Ingredients 3 cups Iberia Parboiled Rice 5 lbs 2 cups Iberia Small White Beans W/S 15 oz 1/2 red onion, minced 2 cloves garlic, minced 1 tbsp ají amarillo paste (or a pinch of cayenne) 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz to taste salt, lime Method Soften... Read more...
Arroz con Pollo Tico
Costa Rican · serves 6 · about 70 minutes Costa Rica's gathering rice — golden grains, shredded chicken, and confetti vegetables, with papas fritas and curtido riding shotgun at every birthday in the country. Add Ingredients to Cart  → Ingredients 2.5 cups Iberia Parboiled Rice 5 lbs 2 lbs chicken, simmered and shredded 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1 tsp Iberia Adobo Without Pepper 16 oz 1 onion, diced 1 red pepper, diced 1 carrot, fine dice 3 cloves garlic, minced 1/2 cup peas... Read more...
Sopa Negra
Costa Rican · serves 4 · about 35 minutes Costa Rica's black bean soup with a poached egg drifting in the dark — homely, deep, and quietly perfect. The dish San José workdays are organized around. Add Ingredients to Cart  → Ingredients 3 cups Iberia Black Beans W/S 15 oz 4 eggs 1/2 onion, diced 1/2 red pepper, diced 2 cloves garlic, minced 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 2 tbsp cilantro, chopped 1 tbsp Iberia Baby Eels In Olive Oil 4 oz 2 cups... Read more...
Rice and Beans Limonense
Costa Rican · serves 6 · about 60 minutes From Limón, Costa Rica's Caribbean coast: rice and red beans in coconut milk with thyme and a whole chile resting on top. Brought by Jamaican railroad workers, kept forever — the exchange never stopped. Add Ingredients to Cart  → Ingredients 2 cups Iberia Parboiled Rice 5 lbs 2 cups Iberia Red Kidney Beans W/S 15 oz 1 can Iberia Coconut Milk 13.5 oz 1 sprig fresh thyme 1 whole Panama (habanero-family) chile — whole, never burst 1 small onion, minced 2... Read more...
El Casado Tico
Costa Rican · serves 4 · about 45 minutes The 'married man's plate' — rice, black beans, sweet plantain, salad, and the day's protein, all in committed harmony. Costa Rica's almuerzo institution, from sodas to home tables. Add Ingredients to Cart  → Ingredients 2 cups Iberia Parboiled Rice 5 lbs 2 cups Iberia Black Beans W/S 15 oz 2 ripe plantains, sliced and fried 4 portions of protein — grilled chicken, fish, or beef 1 tsp Iberia Adobo Without Pepper 16 oz 2 cups cabbage-tomato salad with lime 2 tbsp... Read more...
Gallo Pinto Costarricense
Costa Rican · serves 4 · about 25 minutes Costa Rica's morning flag: black beans and day-old rice fried together with sweet pepper and a shake of salsa inglesa. Across the northern border they paint it red and claim the name. Pura vida — but the rooster is Tico. Add Ingredients to Cart  → Ingredients 3 cups Iberia Parboiled Rice 5 lbs 2 cups Iberia Black Beans W/S 15 oz 1/2 onion, minced 1/2 red pepper, minced 2 tbsp cilantro, chopped 2 tbsp Iberia Baby Eels In Olive Oil 4... Read more...
Arroz con Leche Nicaragüense
Nicaraguan · serves 6 · about 55 minutes The rice pudding of every Nica grandmother — slow milk, cinnamon, a patient spoon. Served warm in cups when it rains, cold from the fridge when it doesn't. Add Ingredients to Cart  → Ingredients 1 cup Iberia Parboiled Rice 5 lbs 1 can Iberia Evaporated Coconut Milk 13.5 oz 1/2 can Iberia Coconut Condensed Milk 11.6 oz 3 cups water 2 cinnamon sticks 1 strip lime peel 1 pinch salt ground cinnamon, to finish Method Simmer the rice in the water with... Read more...
Maduro en Gloria
Nicaraguan · serves 6 · about 50 minutes Ripe plantains baked 'in glory' — layered with cheese and cream until the edges candy and the middle goes custard. Nicaragua's answer to every dessert-or-side debate: yes. Add Ingredients to Cart  → Ingredients 4 very ripe plantains, halved lengthwise 6 oz queso fresco, sliced 3/4 cup Iberia Evaporated Coconut Milk 13.5 oz 3 tbsp sugar 1/2 tsp cinnamon 2 tbsp Iberia Baby Eels In Olive Oil 4 oz Method Fry the plantain halves in the oil until caramelized on both sides. Layer... Read more...
Frijoles Rojos Molidos
Nicaraguan · serves 6 · about 40 minutes Nicaragua's silk-smooth refried reds — blended, then fried down until they pour slow like lava. The spread under every fritanga plate and inside every breakfast. Add Ingredients to Cart  → Ingredients 2 cans Iberia Small Red Beans W/S 15 oz 1/2 white onion, halved 2 cloves garlic 3 tbsp Iberia Baby Eels In Olive Oil 4 oz to taste salt Method Blend the beans with their liquid, the onion, and garlic until pourable-smooth. Heat the oil in a wide pan; pour in... Read more...
Arroz a la Valenciana Nicaragüense
Nicaraguan · serves 8 · about 75 minutes Nicaragua's party rice — a Spanish name on a fully Nica pot: chicken, vegetables, and olives folded through golden rice. Every fiesta tray knows it; every plate goes back for more. Add Ingredients to Cart  → Ingredients 3 cups Iberia Parboiled Rice 5 lbs 2 lbs chicken, shredded after simmering 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1/2 cup Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz 1 onion, diced 1 red pepper, diced 1 carrot, fine... Read more...
Gallo Pinto Nicaragüense
Nicaraguan · serves 4 · about 25 minutes Nicaragua's painted rooster — day-old rice fried into small red beans until every grain is speckled. Across the border they make it with black beans and claim they invented it. They are wrong, says Managua. Add Ingredients to Cart  → Ingredients 3 cups Iberia Parboiled Rice 5 lbs 2 cups Iberia Small Red Beans W/S 15 oz 1/2 white onion, minced 1/2 red pepper, minced 3 tbsp Iberia Baby Eels In Olive Oil 4 oz to taste salt Method Heat the oil... Read more...
Tajadas con Pollo Frito
Honduran · serves 4 · about 55 minutes Honduras' favorite pile: crisp plantain ribbons under fried chicken, buried in slaw and sauce. Street-corner engineering at its finest — every layer earns its place. Add Ingredients to Cart  → Ingredients 3 green plantains, sliced lengthwise into ribbons 2 lbs chicken pieces 2 tsp Iberia Adobo Without Pepper 16 oz 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1 lime 2 cups shredded cabbage 1 tomato, diced 1 cup Iberia Baby Eels In Olive Oil 4 oz 1/2 cup... Read more...
Machuca Garífuna
Honduran · serves 4 · about 70 minutes The Garifuna ceremony bowl: mashed green and ripe plantain alongside a coconut-fish broth that tastes like the north coast at noon. Old technique, deep comfort, no shortcuts. Add Ingredients to Cart  → Ingredients 3 green plantains 1 ripe plantain 1.5 lbs firm white fish, portions 1 can Iberia Coconut Milk 13.5 oz 1 onion, sliced 3 cloves garlic, minced 1 tsp Iberia Adobo Without Pepper 16 oz 1 sprig thyme + culantro leaves 2 tbsp Iberia Extra Virgin Olive Oil Blend 51... Read more...
Sopa de Frijoles Hondureña
Honduran · serves 6 · about 80 minutes The red bean soup of the Honduran interior — beans, green plantain, and yuca in a broth that eats like a meal. Add rice to the bowl and call the family. Add Ingredients to Cart  → Ingredients 1 lb Iberia Red Kidney Beans W/S 15 oz 1 green plantain, chunked 1/2 lb yuca, peeled and cubed 1 onion, diced 3 cloves garlic, minced 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1 sprig cilantro or culantro 2 tbsp Iberia... Read more...
Baleadas Hondureñas
Honduran · serves 4 · about 30 minutes Honduras' beloved fold: a soft flour tortilla around refried red beans, crema, and crumbled cheese. Three ingredients, one perfect street food — the whole country's late-night answer. Add Ingredients to Cart  → Ingredients 8 thick flour tortillas (the soft, handmade kind) 2 cups Iberia Red Kidney Beans W/S 15 oz 3/4 cup crema (mantequilla hondureña) 6 oz queso duro, crumbled 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz optional scrambled egg, avocado, plátano frito — the 'baleada con todo' Method... Read more...
Rice and Beans Garífuna
Honduran · serves 6 · about 60 minutes The Garifuna coast's masterwork: red beans and rice cooked together in coconut milk until every grain carries the Caribbean. Honduras inland stews its beans — the coast crowns them. Add Ingredients to Cart  → Ingredients 2 cups Iberia Parboiled Rice 5 lbs 2 cups Iberia Red Kidney Beans W/S 15 oz 1 can Iberia Coconut Milk 13.5 oz 1 small onion, minced 2 cloves garlic, minced 1 sprig fresh thyme 1 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 1 cup... Read more...
Arroz Salvadoreño
Salvadoran · serves 6 · about 35 minutes El Salvador's golden table rice — toasted, then steamed with fine vegetables. The quiet half of the casamiento, and the bed under every guiso in the house. Add Ingredients to Cart  → Ingredients 2 cups Iberia Parboiled Rice 5 lbs 1 carrot, fine dice 1/4 cup green beans or peas, chopped 1/2 onion, minced 2 cloves garlic, minced 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 2 tbsp Iberia Baby Eels In Olive Oil 4 oz 3.5 cups water... Read more...
Plátanos Fritos con Frijoles y Crema
Salvadoran · serves 4 · about 25 minutes The Salvadoran breakfast that needs no improving: caramelized sweet plantains, refried silk beans, cool crema, salty cheese. Four things on one plate, in perfect balance. Add Ingredients to Cart  → Ingredients 3 very ripe plantains, thick bias slices 2 cups Iberia Small Red Beans W/S 15 oz 1/2 cup crema salvadoreña (table cream) 4 oz queso duro or cotija, crumbled 3 tbsp Iberia Baby Eels In Olive Oil 4 oz Method Fry the plantain slices in the oil over medium heat until... Read more...
Sopa de Frijoles Salvadoreña
Salvadoran · serves 6 · about 60 minutes Red bean soup, Salvadoran style — the silk beans loosened into their own broth with vegetables and herbs, rice waiting in the bowl. Rainy-season medicine. Add Ingredients to Cart  → Ingredients 4 cups Iberia Small Red Beans W/S 15 oz 1 chayote or zucchini, cubed 1 carrot, sliced 1/2 onion, diced 2 cloves garlic, minced 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 3 cups water 1/2 cup cilantro... Read more...
Frijoles de Seda Sancochados
Salvadoran · serves 6 · about 110 minutes The pot of small red silk beans that runs the Salvadoran week — simmered with onion and garlic until the broth turns rosy and the kitchen smells like someone loves you. Add Ingredients to Cart  → Ingredients 1 lb Iberia Small Red Beans W/S 15 oz 1/2 onion, in one piece 4 cloves garlic, smashed 1 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 10 cups water to taste salt Method Rinse the beans; no soak needed if they're fresh-ish, overnight... Read more...
Casamiento Salvadoreño
Salvadoran · serves 4 · about 30 minutes The marriage on the plate — day-old rice folded into red silk beans until neither is single anymore. El Salvador's everyday anchor, served from breakfast to last bite of the night. Add Ingredients to Cart  → Ingredients 2 cups Iberia Parboiled Rice 5 lbs 2 cups Iberia Small Red Beans W/S 15 oz 1/2 onion, minced 1 garlic clove, minced 1/2 green pepper, minced (optional) 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 1 pinch cumin to taste salt Method... Read more...
Pepián de Pollo
Guatemalan · serves 6 · about 90 minutes Guatemala's pre-Hispanic showpiece — chicken in a deep, brick-red sauce of charred tomatoes, peppers, and toasted seeds. Maya technique, four centuries of refinement, one unforgettable pot. Add Ingredients to Cart  → Ingredients 3 lbs chicken pieces 1 tsp Iberia Adobo Without Pepper 16 oz 4 ripe tomatoes 4 tomatillos (miltomates) 2 dried guaque (guajillo) chiles 1 dried pasa (ancho) chile 1/4 cup pumpkin seeds (pepitoria) 1/4 cup sesame seeds 1 cinnamon stick 2 cups Iberia Parboiled Rice 5 lbs to taste salt... Read more...
Arroz Guatemalteco
Guatemalan · serves 6 · about 35 minutes The confetti rice of the chapín table — grains toasted gold, steamed with a fine dice of carrot and pepper. Quiet on its own, essential beside everything. Add Ingredients to Cart  → Ingredients 2 cups Iberia Parboiled Rice 5 lbs 1 carrot, fine dice 1/2 red pepper, fine dice 1/2 cup peas or green beans, chopped 1 small onion, minced 2 cloves garlic, minced 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 2 tbsp Iberia Extra Virgin Olive Oil... Read more...
Rellenitos de Plátano
Guatemalan · serves 6 · about 50 minutes Guatemala's sweetest contradiction: ripe plantain dough wrapped around chocolate-dark black beans, fried, and dusted with sugar. Dessert made of dinner's ingredients — and it works perfectly. Add Ingredients to Cart  → Ingredients 4 very ripe plantains 1 cup Iberia Black Beans W/S 15 oz 2 tbsp sugar, plus more for dusting 1/2 tsp cinnamon 1 pinch salt 3/4 cup Iberia Baby Eels In Olive Oil 4 oz Method Boil the plantains in their skins until completely soft, about 20 minutes. Peel and... Read more...
Desayuno Chapín
Guatemalan · serves 4 · about 35 minutes Guatemala's great breakfast spread: volteados, eggs, fried sweet plantain, cheese, and a strong coffee — the table that stretches morning into a sitting. Nobody builds a better first hour of the day. Add Ingredients to Cart  → Ingredients 2 cups frijoles volteados (see Frijoles Volteados) 4 eggs 2 ripe plantains, sliced on the bias 4 oz queso fresco 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 1 pinch Iberia Sazon without Annatto - 36 ct 6.34 oz 4 corn tortillas,... Read more...
Frijoles Volteados
Guatemalan · serves 6 · about 45 minutes Guatemala's signature move: black beans blended, then fried and folded over themselves until they hold like a loaf. The third and final form of the bean — and the one every chapín table serves with pride. Add Ingredients to Cart  → Ingredients 2 cans Iberia Black Beans W/S 15 oz 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 1/2 white onion, halved 2 cloves garlic to taste salt Method Blend the beans with a little of their liquid, the onion,... Read more...
Guacho de Mariscos
Panamanian · serves 4 · about 55 minutes Panama's soupy rice — looser than risotto, fuller than soup — simmered with shellfish and culantro. Fishermen's food from the Azuero coast that big-city menus now fight over. Add Ingredients to Cart  → Ingredients 1.5 cups Iberia Parboiled Rice 5 lbs 1 lb mixed shellfish (shrimp, clams, calamari) 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1 onion, diced 1 red pepper, diced 4 cloves garlic, minced 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz 6 cups... Read more...
Carimañolas de Carne
Panamanian · serves 6 · about 75 minutes Panama's breakfast torpedo: mashed yuca wrapped around seasoned beef, fried to a crackling shell. One is never enough; three is a commitment everyone makes anyway. Add Ingredients to Cart  → Ingredients 2 lbs yuca, peeled 3/4 lb ground beef 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1/2 tsp Iberia Adobo Without Pepper 16 oz 1 small onion, minced 2 cloves garlic, minced 2 tbsp tomato paste 1 cup Iberia Baby Eels In Olive Oil 4 oz to taste... Read more...
Arroz con Pollo Panameño
Panamanian · serves 6 · about 70 minutes The yellow party rice of Panama — chicken pulled through sazón-stained rice with olives and capers throwing salt-bright sparks. The pot that feeds the whole cumpleaños. Add Ingredients to Cart  → Ingredients 2.5 lbs chicken thighs 1 tsp Iberia Adobo Without Pepper 16 oz 2 cups Iberia Parboiled Rice 5 lbs 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1/2 cup Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz 1 tbsp capers 1 onion, diced 1 red pepper,... Read more...
Sancocho de Gallina Panameño
Panamanian · serves 6 · about 100 minutes Panama's national pot: hen simmered with ñame and culantro until the broth could resurrect you. Sunday food, hangover medicine, and the dish every Panamanian abroad describes with their hand on their chest. Add Ingredients to Cart  → Ingredients 3 lbs chicken (a stewing hen if you can get one), cut up 1 tsp Iberia Adobo Without Pepper 16 oz 2 lbs ñame (or yuca), peeled and chunked 2 ears of corn, cut in rounds (optional) 1 onion, quartered 4 cloves garlic, crushed... Read more...
Arroz con Guandú
Panamanian · serves 6 · about 50 minutes Panama's celebration rice — pigeon peas folded into rice cooked in coconut milk. It's Puerto Rico's beloved gandules with one move all Panama's own: the coconut pot. No Christmas without it. Add Ingredients to Cart  → Ingredients 2 cups Iberia Parboiled Rice 5 lbs 1 can Iberia Green Pigeon Peas 15 oz 1 can Iberia Coconut Milk 13.5 oz 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1 small onion, minced 2 cloves garlic, minced 1 tbsp Iberia Extra... Read more...
Encocado de Pescado
Ecuadorian · serves 4 · about 40 minutes Esmeraldas' gift: fish simmered in coconut milk with peppers and cilantro until the sauce turns silk. The Afro-Ecuadorian coast wrote this one, and nobody has improved on it. Add Ingredients to Cart  → Ingredients 1.5 lbs firm white fish (corvina, mahi), cut in portions 1 can Iberia Coconut Milk 13.5 oz 1 lime, juiced 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz 1 red onion, sliced 1 red bell pepper, sliced 3 cloves garlic, minced 2 tbsp Iberia Extra... Read more...