North America Recipes, Page 4
A collision of Indigenous, colonial, and immigrant tables. Below are 212 authentic North America recipes, each tied to a real country and region, with the cultural story, ingredients, and step-by-step method, adaptable to seven dietary needs.
212 recipes · showing 145 to 192
Arroz con Pollo PanameñoPanama City, Panama · easy · 1 h 10 minPanama's one-pot chicken and rice, tinted with achiote and studded with peas, carrots, and green olives; the family dish that feeds a crowd.
Arroz con Pollo Panameño PernilSan Juan, Puerto Rico · medium · 14 h 30 minPuerto Rico's holiday centrepiece: a bone-in pork shoulder seasoned to the core with garlic, oregano, and adobo, slow-roasted until tender with crackling cuerito.
Pernil Pollo GuisadoSan Juan, Puerto Rico · easy · 1 h 10 minPuerto Rican braised chicken stew: bone-in chicken simmered in a sofrito and tomato sauce with potatoes, carrots, and green olives, served over white rice.
Kittitian PelauBasseterre, Saint Kitts and Nevis · medium · 1 h 20 minThe signature one-pot rice of St Kitts and Nevis: chicken caramelised in burnt sugar then cooked down with rice, pigeon peas, and coconut milk until golden.
Kittitian Pelau Kittitian Chicken BouillonBasseterre, Saint Kitts and Nevis · easy · 1 h 5 minA hearty Kittitian one-pot of chicken simmered with potatoes, carrots, and pumpkin in an aromatic, herb-scented broth; homely island comfort food.
Saint Lucian Chicken CurryCastries, Saint Lucia · easy · 1 hA homely Saint Lucian curry of marinated chicken and potatoes simmered in an aromatic Madras curry sauce, served over rice.
Saint Lucian Chicken Curry Trinidadian Curry GoatPort of Spain, Trinidad & Tobago · medium · 3 hGoat marinated in green seasoning and slow-curried with Trinidad curry powder, geera, and masala until fork-tender; the special-occasion dish served with roti.
Trinidadian Curry Goat Vincentian Fish BlaffKingstown, Saint Vincent and the Grenadines · easy · 3 h 40 minFirm white fish marinated in lime, garlic, and herbs then gently poached in its own aromatic broth; a Creole classic of Saint Vincent and the Grenadines.
Vincentian Fish Blaff Saltfish BuljolKingstown, Saint Vincent and the Grenadines · easy · 2 h 35 minA bright Vincentian salt cod salad: flaked saltfish tossed raw with tomato, onion, sweet pepper, cucumber, and hot pepper, sharp with lime and eaten with bakes.
Ahi PokeHawai‘i, United States · easy · 20 minHawai‘i’s original fish salad: cubed raw ahi with soy, sesame oil, sweet onion, and limu, over warm rice.
Ahi Poke New England Clam ChowderNew England (Massachusetts), United States · easy · 55 minCreamy, briny chowder of clams, potatoes, and salt pork, the thick white bowl the Northeast defends fiercely.
Conch FrittersNassau, Bahamas · easy · 45 minCrisp golden fritters of chopped conch, sweet pepper, and lime batter with a zippy dipping sauce.
Conch Fritters Bermuda Fish ChowderHamilton, Bermuda · medium · 1 h 20 minA dark, tomatoey fish chowder finished at the table with black rum and sherry pepper sauce.
Bermuda Fish Chowder ChifrijoSan José, Costa Rica · easy · 50 minA layered bowl of rice, beans, crisp fried pork, and pico de gallo with tortilla chips, Costa Rica's favorite bar snack.
Chifrijo Macaroni PieBridgetown, Barbados · easy · 55 minBaked macaroni bound in a sharp, mustardy cheese custard and cut into firm squares, the Bajan Sunday-lunch staple.
Macaroni Pie Antiguan Chop-UpSt. John's, Antigua and Barbuda · easy · 40 minSpinach, okra, and eggplant boiled and chopped smooth with saltfish, an Antiguan everyday plate often eaten with fungee.
Antiguan Chop-Up Tri-Tri CakesKingstown, Saint Vincent and the Grenadines · easy · 1 hTiny river fish folded into a herbed batter and fried into crisp golden fritters, a seasonal Saint Vincent delicacy.
Bahamian Peas 'n' RiceNassau, Bahamas · easy · 1 hPigeon peas and rice browned in a tomato and thyme base with bacon, the signature side that anchors nearly every Bahamian plate.
Bermuda Peas and RiceHamilton, Bermuda · easy · 1 h 5 minBlack-eyed peas and rice cooked with bacon, onion, tomato, and thyme; the Bermudian side that shows up beside fish, chicken, and at every summer get-together.
Titiwi AccraRoseau, Dominica · easy · 30 minDominica's prized seasonal fritter: tiny translucent titiwi fish folded whole into a herby, peppery batter and fried into crisp golden accras.
Titiwi Accra Yuca Frita con ChicharrónSan Salvador, El Salvador · medium · 1 h 5 minA Salvadoran street-food plate: boiled-then-fried cassava with crisp pork chicharrón, crowned with tangy curtido and fresh tomato chimol.
Yuca Frita con Chicharrón Nicaraguan QuesilloManagua, Nicaragua · easy · 20 minA Nicaraguan roadside favourite: a warm corn tortilla wrapped around soft stringy cheese, vinegary pickled onions, and a generous pour of cream.
Nicaraguan Quesillo Saint Lucian Saltfish AccrasCastries, Saint Lucia · easy · 2 h 35 minCrispy Saint Lucian salt cod fritters: flaked saltfish folded into a herby, peppery batter and fried golden, eaten as a snack or with bakes.
Trinidad CallalooPort of Spain, Trinidad & Tobago · medium · 1 h 10 minThe silky Sunday-lunch classic: dasheen leaves and okra cooked down with coconut milk, aromatics, and crab, then swizzled smooth into a thick green sauce.
Elote (Mexican Street Corn)Puebla, Mexico · easy · 25 minCharred corn on the cob on a stick, spread with mayonnaise, rolled in salty cotija cheese, dusted with chile piquín and finished with a squeeze of lime.
Elote (Mexican Street Corn) Southern Skillet CornbreadLowcountry (South Carolina), United States · easy · 35 minUnsweetened buttermilk cornbread poured into a smoking-hot, bacon-greased cast-iron skillet and baked until the crust crackles, the side for greens, beans and barbecue.
Tostones con Mojo (Cuban Twice-Fried Green Plantains)Havana, Cuba · easy · 35 minThick rounds of green plantain fried soft, smashed flat, fried again until crisp and salted, served with a garlicky sour-orange mojo for dipping.
Tostones con Mojo (Cuban Twice-Fried Green Plantains) Festival (Jamaican Sweet Fried Dumplings)Kingston (Surrey), Jamaica · easy · 35 minA lightly sweet dough of flour and fine cornmeal rolled into fingers and deep-fried until golden, crisp outside and soft inside, served with escovitch fish and jerk.
Festival (Jamaican Sweet Fried Dumplings) Anafre (Honduran Bean, Cheese and Chorizo Dip)San Pedro Sula, Honduras · easy · 30 minRefried red beans, crumbled chorizo and melting quesillo kept bubbling in a clay pot over coals, scooped up with crisp fried corn tortilla chips.
Anafre (Honduran Bean, Cheese and Chorizo Dip) Crab Back (Grenadian Stuffed Crab Shells)St. George's, Grenada · easy · 55 minCrab meat cooked with onion, spring onion, garlic, sweet pepper, Scotch bonnet, thyme and nutmeg, packed back into the shells under buttered breadcrumbs and baked golden.
Crab Back (Grenadian Stuffed Crab Shells) Bannock (Indigenous Canadian Pan Bread)British Columbia, Canada · easy · 36 minA quick bread of flour, baking powder, fat, salt and cold water, pressed into a round and cooked slowly in a cast-iron pan until golden, eaten warm with stews, soups, jam or berries.
Bannock (Indigenous Canadian Pan Bread) Belizean Potato SaladBelize City, Belize · easy · 40 minSoft cubes of boiled potato and chopped egg with peas and carrots in a creamy mayonnaise and mustard dressing, the cool scoop beside stew chicken and rice and beans.
Belizean Potato Salad Seasoned Breadfruit (Kittitian Style)Basseterre, Saint Kitts and Nevis · easy · 1 h 5 minBoiled breadfruit tossed with onion fried golden in butter and oil, garlic, thyme, sweet red pepper and parsley, moistened with a little broth, one of the four parts of the national dish.
Akra (Haitian Malanga Fritters)Ouest (Port-au-Prince), Haiti · easy · 1 h 10 minGrated malanga blended with garlic, scallion, green pepper, thyme, parsley and Scotch bonnet, fried in spoonfuls into craggy golden fritters and eaten hot with pikliz.
Akra (Haitian Malanga Fritters) Shucos (Guatemalan Street Hot Dogs)Guatemala City, Guatemala · easy · 40 minA charcoal-toasted roll spread thickly with smooth guacamol, piled with grilled hot dogs and chorizo, soft boiled cabbage, and finished with mayonnaise, mustard and ketchup.
Shucos (Guatemalan Street Hot Dogs) Quipes (Dominican Bulgur and Beef Fritters)Cibao, Dominican Republic · medium · 7 h 15 minTorpedo-shaped shells of soaked bulgur kneaded with seasoned ground beef, stuffed with a saucy beef and raisin picadillo and fried crisp, a fixture of every Dominican picadera.
Quipes (Dominican Bulgur and Beef Fritters) Carimañolas (Panamanian Beef-Stuffed Yuca Fritters)Panama City, Panama · medium · 1 h 30 minTorpedoes of soft mashed yuca dough wrapped round a savory filling of ground beef cooked with onion, garlic, sweet pepper and tomato, deep-fried until crisp and golden.
Alcapurrias (Puerto Rican Stuffed Fritters)San Juan, Puerto Rico · advanced · 4 h 40 minA golden, achiote-tinted masa of grated green banana and yautía wrapped round a savory beef picadillo with olives and deep-fried until crisp outside and soft within.
Pastechi (Curaçao Fried Cheese Turnovers)Willemstad, Curaçao · medium · 1 h 30 minCrescents of soft, slightly sweet dough folded over grated Gouda, crimped and deep-fried until puffed and golden, the breakfast and party snack of Curaçao.
Pastechi (Curaçao Fried Cheese Turnovers) Guacamole con TotoposMichoacán, Mexico · easy · 30 minRipe avocados crushed in a molcajete over a paste of white onion, serrano chile, cilantro and salt, folded with tomato and served at once with warm fried corn tortilla chips.
Arroz Rojo (Mexican Red Rice)Puebla, Mexico · easy · 55 minRinsed long-grain rice fried until golden, then simmered in a blended purée of ripe tomato, onion and garlic with chicken broth, carrot and peas until dry, fluffy and brick red.
Boiled PeanutsLowcountry (South Carolina), United States · easy · 13 h 10 minRaw peanuts in their shells soaked and then simmered for hours in heavily salted water until the kernels are soft as cooked beans, eaten warm from the shell.
Solomon Gundy (Jamaican Smoked Herring Pâté)Kingston (Surrey), Jamaica · easy · 40 minSmoked red herring boiled to draw out the salt, then blended with vinegar, onion, scallion, Scotch bonnet, thyme and pimento into a spicy, tangy paste for spreading on crackers.
Pepper Shrimp (Jamaican Spicy Shell-On Shrimp)Kingston (Surrey), Jamaica · easy · 50 minShell-on shrimp cooked fast in a fiery broth of Scotch bonnet, garlic, pimento, thyme and vinegar until bright red, eaten warm from a bag and peeled with the fingers.
Soupe aux Pois (Québécois Yellow Pea Soup)Québec, Canada · easy · 11 h 20 minWhole yellow peas soaked overnight and simmered for hours with salt pork, onion, carrot, celery, bay and summer savory into a thick golden soup, the first bowl of a sugar shack meal.
Candied Salmon (Salmon Candy)British Columbia, Canada · medium · 9 h 20 minStrips of wild salmon cured in brown sugar and salt, dried to a tacky skin, then hot-smoked over alder and brushed with maple syrup until sticky, chewy and glazed.
Saheena (Trinidadian Split Pea and Dasheen Leaf Fritters)Port of Spain, Trinidad & Tobago · medium · 2 h 20 minA spiced split pea and flour batter packed with shredded young dasheen or spinach leaves, dropped by the spoonful into hot oil and fried golden, served with green mango chutney.
Aloo Pie (Trinidadian Fried Potato Pie)Port of Spain, Trinidad & Tobago · medium · 1 h 40 minA soft yeasted dough folded round mashed potato seasoned with garlic, geera and hot pepper, then deep-fried until puffed and golden and eaten with chutney.
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