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INCREDIBLY DELICIOUS LATIN AND CARIBBEAN-INSPIRED HOLIDAY RECIPES
There are so many wonderful Holiday traditions in the Caribbean and Latin America that even though 2020 may make Holiday gatherings smaller than normal, that does not mean they do not have to be delicious! Marriott International chefs throughout the Caribbean and Latin America have put together this e-cookbook to reminisce and transport you to your favorite vacation destination. On behalf of our chefs and hotel teams, we hope you enjoy this sampling from around the Caribbean and Latin America and pick and choose from the list to make your own holiday menu to cherish with your loved ones even if it is via Zoom!
TABLE OF CONTENT Cocktails & Cordials • •
Traditional Mexican Ponche Puerto Rican Coquito
Salads • •
Potato and Chicken Salad Holiday Pasta Salad
Main Dishes • • • • • • •
Achiote Hen Roast Turkey Roast Suckling Pig Pork Loin Tatkua or Kure Tatakua Pe Stewed Chicken or Ryguasu Kae Beef or Veal Round Steak Vitel Tone Sous Vide Sweetbread, Pear Salad, Blue Cheese & Chesnut, Balsamic and Citrus Avocado Cream
• •
Salmon with Green Olives and Goat Cheese Garnishedwith Wheat MoteCreams and Artichokes in Qunice Sauce Colombian Tamal
Dessert • • • • • • •
Coconut Atole Sweet Dominican Beans Guyanese Black Cake Panettone French Toast Tropical French Toast Custard Chilean Holiday Fruitcake
TRADITIONAL MEXICAN PONCHE PONCHE TRADICIONAL MEXICANO
INGREDIENTS 500 gr Peeled sugar cane and sticks 5 pieces of Guava divided 3 pieces of apples cut in cubes 100 gr of Jamaica Flower 150 gr of brown sugar 4 liters of water 100 gr of peeled tamarinds 1 cinnamon stick 250 gr of peeled Tejocotes 250 gr of Piloncillo in cubes 100 ml of White Rum
DIRECTION Boil the Jamaica flower in ½ liter of water for 15 minutes. Add the sugar cane, guavas, apples, the concentrated Jamaican Flower emulsion, tamarind, cinnamon, tejocote, piloncillos and finally the water in a large pot. Boil for 40 minutes over medium heat. Remove the pot off the fire and to conclude add the rum after 40 minutes of boiling. Serve and present it in a cup with all the variety of fruit It should be taken hot.
Serving size: 10 people Difficulty level: Easy JW Marriott Mexico City Polanco
PUERTO RICAN COQUITO COQUITO PUERTORRIQUEĂ‘O
INGREDIENTS 2 cups of coconut milk 1 can of coconut cream 1 can of evaporated milk 1 can of condensed milk 1 tablespoon of vanilla 2 cinnamon sticks White rum to taste
DIRECTION Mix the liquid ingredients in a blender. Add the cinnamon sticks, divide into the bottles or in a glass jar with a lid. Chill in the fridge for more than 2 hours, serve very cold.
Tip: If desired, when serving you can sprinkle it with a little cinnamon or grated chocolate.
Serving size: 4 persons Dificulty level Easy San Juan Marriott Resort & Stellaris Casino
POTATO AND CHICKEN SALAD ENSALADA DE PAPA Y POLLO
INGREDIENTS 50 ml of olive oil 300 gr of chicken breasts cooked and cut 30 g of salt 15 gr of fresh ground black pepper 50 gr of hard-boiled eggs 300 gr of boiled potatoes 100 gr of sliced cucumber 30 gr of Mayonnaise 30 gr of Salsa Lizano (Worcestershire sauce, is a fine substitute)
DIRECTION Cut the chicken into small pieces and cook, then add the hard-boiled egg, potatoes, and cucumber. Mix everything and add salt, mayonnaise, Lizano, pepper, olive oil. Refrigerate 2 to 3 hours before serving.
Serving size: 4 persons Difficulty level: Easy W Costa Rica
HOLIDAY PASTA SALAD ENSALADA DE PASTA NAVIDEÑA INGREDIENTS 200 grams of colored fusilli ½ red bell pepper 1 stalk of celery 1 medium white onion ¼ kg of ham ¼ cup sliced almonds 1 clove garlic, minced 1 tablespoon of vinegar ¼ cup blueberries Salt and pepper For the dressing: 1/3 cup mayonnaise ½ tablespoon mustard 2 tablespoons of natural yogurt 1 tablespoon of olive oil Salt and pepper to taste ½ tablespoon of honey
PREPARATION Cook the pasta for 10 minutes or until al dente. Chop the ham, peppers, onion, and celery into small squares. Put everything in a bowl and add the blueberries and almonds, mix and add the vinegar, garlic and olive oil. Dressing: In another bowl mix the mayonnaise, mustard and yogurt. Stir well until the mixture is homogeneous. Then add the honey and mix it all together. The pasta must be room temperature or cold, before adding the mixture of vegetables, fruits, nuts, ham and finally the sauce. Decorate with some blueberries, bell pepper and almonds that we reserve.
Serving size: 4 persons Difficulty level: Easy Courtyard by Marriott Lima Miraflores, Peru
ACHIOTE HEN
Serving size: 4 persons Difficulty level: Easy Westin Reserva Conchal, Costa Rica
GALLINA ACHIOTADA
INGREDIENTS Large hen or chicken 3 garlic cloves 1 sweet chili 1 onion 1 tablespoon of dried oregano 2 Tomatoes 2 leaves of Cilantro 2 tablespoons of Achiote ½ cup fresh flat-leaf parsley Ÿ cup of thyme 3 tablespoons olive oil 4 cups of water 8 potatoes Salt and pepper Cumin to taste
DIRECTION Marinate the chicken with seasonings, salt, oil and herbs. Refrigerate and let it rest for 24 hours. Cook the chicken with the marinade and the potatoes in the boiling water. Remove from the heat and let it cool. Brown the chicken and the potatoes in hot oil with the achiote.
Serve with corn grilled tortillas
ROAST TURKEY PAVO AL HORNO
INGREDIENTS 1 turkey 6 kg, fully thawed To marinate: 3 bay leaves 6 sprigs of thyme 6 branches of rosemary 1.5 liter of white wine Salt & Pepper To bake 3 heads of garlic cut in half 4 onions 4 carrots 2 sticks of celery 123 grams of unsalted butter For the Gravy: 100 gr of flour 100 gr unsalted butter Salt & Pepper Thyme, parsley and rosemary
DIRECTION Brine the turkey a day and half before roasting it. Place the turkey in a container, cover it with water. Considering the total weight of turkey and water, calculate 4% weight in salt. Remove the turkey and place the water in a saucepan, add the salt and bring to a boil along with the fresh herbs to dissolve. Cool the brine liquid, add half a liter of white wine and cover the turkey with this liquid for 24 hours. The next time remove the turkey from the brine and rinse it. Place on a tray to roast the vegetables and the other half of the white wine. In the vegetable ‘bed’ place the turkey breasts side up. Add the herbs that were used in the brine to flavor the preparation. Cover the turkey with aluminum foil and cook it in the oven for 2 hours and 30 min. Remove the foil, blot excess moisture from the breasts and rub the butter over the turkey, and brown for 15 min until it reaches an internal temperature of 165F. Remove the turkey and let it rest on a wire rack. Mix the butter and flour in a pot to form a roux (thickener), it will be ready when the flour smells like toast and takes a slightly golden color. Add the cooking juices from the sifted turkey to the roux and mix with a wire whisk until it has the texture of a sauce. Flavor the gravy with the herbs and serve.
Serving size: 14 persons Difficulty level: Intermediate JW Marriott Panamá
ROAST SUCKLING PIG LECHÓN AL HORNO
INGREDIENTS 1 piglet of 4 kg 2 tablespoons chili pepper 2 tablespoons minced garlic 2 tablespoons of cumin 2 tablespoons of chopped parsley 2 tablespoons of pepper 2 tablespoons thyme 100 cc of oil 100 cc of vinegar 200 cc of lemon juice
DIRECTION In a container mix all the ingredients. Make holes in the pig. Arrange the suckling pig on a tray, rub the suckling pig with the prepared spice mixture so that part of the mixture can enter the holes. Then cover the pig with plastic wrap or aluminum foil and let it rest for a minimum of 8 hours in the refrigerator. The next day, remove the suckling pig from the refrigerator, uncover, cover again with the decanted liquid and add salt to taste. Preheat the oven and cook the suckling pig at a temperature of 338°F for one hour. After the hour of cooking, turn the suckling pig on the same tray, cover again with the liquid that is decanted and continue cooking in an oven at 320°F for an hour and a half more. Remove the suckling pig from the oven, let it rest for thirty minutes, slice the suckling pig, serve with a little of the cooking liquid.
Serving size: 4 persons Difficult level: Easy Marriott Santa Cruz, Bolivia
PORK LOIN TATKUA OR KURÉ TATAKUA PE CERDO AL TATAKUA U HORNO INGREDIENTS 1 pork loin of 4kg approximately 0.750lts of Cider 0.30kg of white onion 0.20kg of carrot 0.15kg mustard 0.05kg tomato paste 0.05kg celery Mix of vegetables (potato, pumpkin, zucchini, sweet potato, red onion, peppers) to taste Mix of seasonings (salt, pepper, sweet paprika, ground chili, oregano, cumin, coriander) to taste 0.05Lts soy sauce 0.05kg lemon
DIRECTION Mix the lemon juice, with the mustard, the soy sauce and the seasonings and spread the whole piece of pork loin with the marinade. Cut the vegetables into pieces, cook, mix with the tomato paste, then place the pork loin on top, already sealed and seasoned and take to a very high-heat skillet and cook for 15 to 20 minutes, then remove and bathe everything with the Cider. Lower to medium temperature and cook for about 3 or 4 hours, if necessary, leave 1 or 2 more hours to cook, the idea is that the meat is as tender as possible. Meanwhile you can prepare the garnishes, such as seasonal vegetables cut into rustic pieces, wedges or large and generous, bathe them with a little olive oil and seasoning to taste and cook in the oven or grill. Once the pork loin is tender and ready, remove, and blend together the vegetables and the remaining cooking liquid to form a sauce that will accompany the piece of pork loin.
Serving size: 4 - 5 persons Difficulty level: Easy Sheraton AsunciĂłn, Paraguay
STEWED CHICKEN OR RYGUASU KAE CHUPĂ?N DE POLLO
INGREDIENTS 1 whole chicken 0.5 kg of potatoes 0.25 kg of green peppers 0.25 kg of red peppers 0.30 kg of carrot 0.30 kg of white onion 0.150 kg of mustard 0.150 kg lemon 0.35 kg tomato 100 ml white vinegar 100 ml corn oil mix of seasonings (salt, pepper, oregano, sweet paprika, cumin, ground chili) to taste.
DIRECTION For the chicken, cut all the vegetables into slices approximately 1.5 cm thick and place them in a baking dish, add a little seasoning to taste. While cutting the chicken into pieces, arrange them in a bowl and add all the seasonings mixed with the lemon juice, vinegar and a little oil. If possible, leave the chicken pieces in this marinade for 1 or 2 hours to achieve a better result (always leave to marinate in the refrigerator and everything covered). Once seasoned, arrange the chicken pieces on the vegetables in the roasting pan and place in a preheated 356F oven for approximately 45 minutes or until the chicken is golden brown.
Serving size: 4 - 5 persons Difficulty level: Easy Aloft AsunciĂłn, Paraguay
BEEF OR VEAL ROUND STEAK VITEL TONE VITEL TONÉ NAVIDEÑO
INGREDIENTS For the Beef Eye of Round: 2 KG of beef 200 grams of onion 200 carrot 1 clove garlic 1 laurel For the Sauce: 250 grams of tuna 8 salted anchovy filet 30 grams of capers 100 cm of cooking juice 150 grams of cream 2 eggs 50 grams of parsley 50 grams of arugula leaves Salt and pepper
DIRECTION In a large pot, sear meat for a couple minutes on each side. Add the onion, carrot, garlic, celery, parsley, bay leaf, and cover with water. Add salt to taste. Cook until just tender, about an hour and a half, or 30 minutes in a pressure cooker. Remove it and wrap it in plastic wrap and leave it in the refrigerator. When it is cold and firm, cut it into thin slices. Cook the eggs in boiling water for 10 min. For the sauce: Blend the tuna, the anchovies, half the capers with a little bit of the water where the meat was cooked. When it is well blended add the cream, salt and pepper and mix again. Serve the slice of beef with sauce on top and decorate it with chopped egg and capers, parsley leaf or arugula.
Serving size: 8 persons Difficulty level: Intermediate Sheraton Buenos Aires Hotel & Convention Center
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SOUS VIDE SWEETBREAD, PEAR SALAD, BLUE CHEESE & CHESTNUT, BALSAMIC GASTRIQUE AND CITRUS AVOCADO CREAM SO US VIDE, ENSALADITA DE PERAS, Q UESO AZUL Y CASTAÑA, G ASTRIQ UE DE ACETO BALSAMICO Y CREMA CITRICA DE PALTA
INGREDIENTS 2 Sweetbreads (gizzards) 2 Pears 50 g of chestnut 50 g of Blue Cheese 1 Orange 2 tbsp of Balsamic Aceto 3 tbsp brown sugar 2 medium avocados 1 lemon 6 tbsp oil 100 g of butter Salt and Pepper
DIRECTION Vacuum-pack the gizzard with lemon juice, cook in sous vide for 2 hours at 149F. For the salad: bring balsamic vinegar, orange juice and brown sugar to a moderate boil and let it reduce until it reaches a slightly thick and uniform consistency. Once this is achieved, add a piece of fresh butter and reserve. Peel the pears, cut them into brunoise, mix with the previously chopped chestnuts and add pieces of blue cheese. For the avocado cream: peel and process the avocados with lemon juice, salt, pepper and oil until a smooth and thick consistency is achieved. Finally, brown the gizzards in a little butter, add salt and pepper and plate. WHAT IS SOUS VIDE? Sous vide (sous vide in French) is a culinary technique that maintains the integrity of food by cooking it at relatively low temperatures for long periods of time.
Serving size: 2 persons Difficulty level: Intermediate Sheraton Salta Hotel
SALMON WITH GREEN OLIVES AND GOAT CHEESE GARNISHED WITH WHEAT MOTE CREAMS AND ARTICHOKES IN QUINCE SAUCE SALMÓN PERSILADO CON ACEITUNAS VERDES Y QUESO DE CABRA GUARNESIDO CON CREMOS DE TRIGO MOTE Y ALCACHOFAS EN SALSA DE MEMBRILLO
INGREDIENTS 200 gr salmon 50 gr goat cheese 35 gr green olives 150 gr mote wheat 50 gr of artichoke heart 15 gr variety of peppers 20 gr of onion 5 grams of garlic 2 gr thyme 2 gr oregano 1 gr lemon Salt & Black pepper 60 gr cream 40 gr parmesan cheese 20 cc white wine Sauce 200 cc balsamic vinegar 100 cc pineapple juice 100 gr sweet quince 20 gr beet 20 gr carrot and white turnip
DIRECTION Season salmon with salt and pepper and seal in a pan, cover with a mixture of goat cheese and crushed olives and bake for 6 minutes at 356F For the creamy mote, sweat the onions and the garlic, quench with white wine and add peppers and artichokes Reduce for liquid for 2 minutes Add the mote and the cream and the Parmesan cheese let cook for 5 minutes For the sauce: Reduce the vinegar and pineapple juice in half Add the quince paste in small cubes and reduce until it has a sauce consistency To decorate cut the turnip, carrot, beet in chiffon Assemble the salmon on top of the creamy mote, top with the chiffonade vegetables, and top with the quince sauce
Serving size: 1 person Difficulty level: Challenging Sheraton Santiago Hotel & Convention
COLOMBIAN TAMAL
Serving size: 6 persons Difficulty level: Intermediate Santa Marta Marriott, Colombia
TAMAL COLOMBIANO INGREDIENTS 450 grams of pork ribs seasoned and in pieces 450 grams of bacon in pieces 1 whole chicken previously seasoned and cut into chunks Garlic, onion, salt, pepper, cumin and achiote to taste 450 grams of dried and cooked yellow peas 450 grams of cooked white rice 450 grams of white cornmeal Banana leaves 450 grams of carrots cut into slices (peeled) 7 hard-boiled eggs, cut in half Enough cooking twine to tie the tamales
DIRECTION In a pot with enough water, cook the ribs with the bacon for 20 minutes. In another pot, cook the chicken for about 50 minutes. When the meats are cooked, remove them from the pots, but keep the broth. Cook the garlic and onion until tender and season with the achiote. When the ingredients have been incorporated, add the peas, cooked rice, and prepared cornmeal. Roast the banana leaves on the stove and put two leaves together to start filling. Grease the leaves and add about 4 tablespoons of dough, carrots, hard-boiled egg, pork and bacon, distributing it well. Cover with another two tablespoons of dough. Close the tamale by tightening with the string. In a large, deep pot, heat the meat and chicken broth, and bring the tamales to a boil, add more water if necessary. Cover the pot and cook for about 4 hours over low heat.
COCONUT ATOLE
Serving size: 4 persons Difficulty level: Intermediate Marriott Puerto Vallarta Resort & Spa, MĂŠxico
ATOLE DE COCO
INGREDIENTS ½ cup masa flour (not cornmeal) 2 cups of water 1 cup milk, 2% or whole 2 cups of coconut milk 1 cinnamon stick 1/4 cup grated piloncillo or brown sugar (more if desired) 1 teaspoon ground cinnamon 2 teaspoons coconut extract 1 cup of grated coconut
DIRECTION In a medium saucepan combine the masa flour, water, milk, piloncillo (or brown sugar) and the cinnamon stick. Whisk the mixture to combine. Bring to a simmer over medium high heat, whisking frequently. Reduce the heat to medium and simmer the mixture for 5-10 minutes, whisking frequently, and add the coconut extract, until the desired consistency is achieved. Remove the atole from the heat and add the vanilla. Serve warm with a pinch of cinnamon to taste.
SWEET DOMINICAN BEANS HABICHUELAS CON DULCE
INGREDIENTS 4 cups of red beans boiled and very soft 6 cups of water in which the beans were boiled 2 cups of coconut milk 3 cups evaporated milk, divided 2 cinnamon sticks 1/2 tablespoon of salt 1 cup of sugar 1 teaspoon vanilla extract 1/2 lb sweet potatoes, peeled and diced 10 sweet cloves 1/2 cup raisins
DIRECTION Put the water and the beans in the blender. Strain and discard the solids. Pour the beans, coconut milk and evaporated milk into a saucepan, add salt, sugar, vanilla, cinnamon, cloves and the sweet potato and cook over medium-low heat. Cook until the sweet potato is soft. Add the raisins and cook another 10 minutes. Stir regularly to prevent it from sticking to the bottom and burning. Let cool to room temperature and then chill in the fridge for at least an hour before serving. Spread the butter in the cassava and bake in the oven until golden brown. Traditionally garnished with milk cookies or with cassava, a flatbread made of yuca flour.
Serving size: 4 persons Difficulty level: Intermediate Renaissance Santo Domingo Jaragua Hotel & Casino, RepĂşblica Dominicana
GUYANESE BLACK CAKE TORTA NEGRA GUYANESA
INGREDIENTS 650 grams all-purpose flour 20 grams of baking powder 470 ml of rum 907 grams of brown sugar 226 grams of cherries 850 grams of dried fruits 4.2 grams of cinnamon 12 Eggs 120 grams of orange 450 grams of butter
DIRECTION Prepare the caramel by heating the sugar until it turns dark brown. Beat in the butter and sugar. Add the eggs and the soaked fruit and rum. When it is well mixed, incorporate the caramel.
Add the flour with the baking powder and the spice mix and the cherries. Pour the mixture into a baking dish and slowly bake (around 302 degrees F) for two hours. Remove the cake from the mold after cooking and soak with rum.
Serving size: 12 persons Difficulty level: Intermediate Guyana Marriott
PANETTONE FRENCH TOAST TOSTADA FRANCESA DE PANETĂ“N INGREDIENTS 2 eggs 250 ml of fresh milk 15 ml of vanilla extract 80 grams of white sugar 600 grams of sliced panettone 10 grams of butter 100 grams of chocolate sauce 100 grams of mango jam 100 grams of strawberry jam 3 small scopes of passion fruit ice cream 20 grams of powdered sugar
DIRECTION In a bowl mix the eggs, milk, vanilla extract and white sugar. Reserve. Cut the pieces of panettone into the shape you prefer, preferably even and thick for the best result. In a pan, place the butter over low heat. Dip the panettone pieces quickly into the mixture and put them in the pan one by one very carefully. Brown on both sides until they get a caramel color. Serve fresh and hot. Decorate and serve with the chocolate sauces, the mango and strawberry jams or those of your choice. Sprinkle with powdered sugar. Accompany with passion fruit ice cream.
Serving size: 3 persons Difficulty level: Easy Sheraton Lima and Convention Center, Peru
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TROPICAL FRENCH TOAST TOSTADA FRANCESA TROPICAL INGREDIENTES 6 strips of bread to toast 2 eggs 150g sugar 100 ml of coconut milk 200 ml whole milk 1 und of cinnamon chip 4 und cloves 500ml of oil for frying
DIRECTION Heat the milk to 176° F together with the spices and sugar. Let it cool down. Separately, beat the eggs in a mixer for 2 min. Separately, heat the oil up to 356°F. Take the slices of bread to toast individually and dip them with milk and then the beaten egg. Place in the pan and fry until golden brown. As soon as they are all fried, let them cool.
For Breading: 100g refined sugar 10g ground cinnamon For the jabuticaba mousse 200 ml of jabuticaba pulp 150g of fresh cream 70g refined sugar 1 sheet of falvorless gelatin
For the coating/breading: Mix the sugar with the cinnamon and then sprinkle the toast.
For the graviola mousse: 200 ml of graviola pulp 150g of fresh cream 70g refined sugar 1 sheet of falvorless gelatin
For the jaboticaba mousse: Take the cream, make a light whipped cream and add the sugar. Then place the jaboticaba pulp together with the hydrated gelatin sheet and mix everything slowly until it forms a light mousse.
For the graviola mousse: Take the cream, make a light whipped cream and add the sugar. Then the graviola pulp is placed together with the hydrated gelatin sheet and everything is mixed slowly until it forms a light mousse.
Serving size: 6 persons Difficulty level: Intermediate Sheraton Grand Rio Hotel & Resort
CUSTARD
Serving size: 6 persons Difficulty level: Intermdiate W Bogotรก, Colombia
NATILLA
INGREDIENTS 3 liters of whole milk 340 g of cornstarch 100 g of sugar 20 g of butter 5 g of ground cinnamon
DIRECTION Bring the milk to a boil In a bowl mix the cornstarch with the sugar and cinnamon Once the milk reaches boiling point, add the cinnamon and sugar mixture while stirring and keeping the temperature controlled until the cornstarch is cooked. Once this happens, remove from the heat and add the butter in small pieces, mix evenly. Pour into the container or mold.
CHILEAN HOLIDAY FRUITCAKE PAN DE PASCUA INGREDIENTS 3 cups of flour 1 cup of brown sugar 250 grams of butter 2 tablespoons of honey 1/4 cup of rum 4 eggs 1 teaspoon of ground cinnamon 2 cloves 1/2 teaspoon of nutmeg Lemon zest 1 teaspoon salt 1 teaspoon of baking powder 1/2 cup of walnuts 1/2 cup of almonds 1 cup of candied fruit 1/2 cup of raisins
DIRECTION In a bowl, soak the candied fruits and raisins with rum. With an electric mixer, combine the butter with the sugar in a bowl, beat until a white mixture is obtained. Add the eggs one by one and continue beating. Then add the spices and mix. Manually with a wooden spoon add the flour together with the salt, cinnamon, cloves and nutmeg, mix until a homogeneous dough is left. Add the fruit along with the raisins, almonds, walnuts and the lemon zest. Mix until smooth. Portion into round molds of approx. 500 grams or the desired size. Paint to taste with brown (clear or / and whipped yolk). Bake at medium high temperature (356F) for 50 to 60 minutes. Leave in the refrigerator and serve the next day.
Serving size: 12 persons Difficulty level: Intermediate Santiago Marriott Hotel, Chile