Lorena Garcia’s New Latin Classics

new latin classics

From Lorena Garcia, one of the country’s most popular Latina chefs and the co-star of NBC’s America’s Next Great Restaurant, comes a must-have cookbook for anyone who loves the bold, fresh flavors of the New Latin Cuisine.

What’s the secret to great Latin-inspired food? Create layers of flavor that unfold with every bite. That’s just what Garcia does in this debut cookbook, serving up easy-to-make, irresistibly delicious dishes that taste “exotic”—though their ingredients can be found in your local supermarket. Here you’ll find classic Latin favorites like Nuevo Arroz con Pollo, while homey American classics are given a modern Nuevo Latino twist. From succulent Snapper Taquitos with Jicama-Apple Salsita to versatile arepas, the fluffy corn flatbreads that are to the Venezuelan table what baguettes are to the French,  more than one hundred recipes in this volume lead lovers of Latin food far beyond tacos and empanadas.

Lorena Garcia takes one of America’s hottest cuisine trends out of the restaurant and into the home kitchen, where everyone can enjoy it. Working from a base of standard pantry items that make replicating and extending these meals a snap, Garcia shows everyday cooks how to add a Latin accent to just about any dish, from meatballs to marinara. Want comfort food with flair? Who can resist such flavorful go-to dishes as

• Smashed Guacamole
• Creamy Roasted Corn Soup
• Salmon Taquitos with Roasted Habanero Salsita
• Mango BBQ Baby Back Ribs

Still have room for dessert? Garcia’s are as simple as they are satisfying: Sticky Arroz con Pollo de Leche, Caramelized Vanilla Figs with Goat Cheese and Grilled Papaya, Spicy Chocolate Mousse—sweet finishing touches to a perfectly prepared meal.

Dedicated to the timeless concept of cooking as an expression of love—an idea that transcends all cultures—Lorena Garcia’s New Latin Classics is a delightful book to be shared around the table with family and friends.


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Lomo Saltado with Grilled Papayas

A Day With Lorena - Dinner

Recipe by Chef Lorena Garcia.
INGREDIENTS:

Marinated Beef

1 garlic clove

1/4 tsp kosher salt

2 tbsp canola oil

4 tsp rice vinegar

4 tsp soy sauce

1 tbsp oyster sauce

1 tsp ground cumin

3/4 tsp freshly ground black pepper

1/2 tsp sweet paprika

1 lb beef tenderloin, sliced

crosswise into 1/4″ wide slices

Lomo Saltado

1 large papaya, halved and seeded

1 tsp vegetable oil

1 tbsp extra-virgin olive oil

1 large red onion, halved and sliced 1/2 inch thick

1 cup halved cherry tomatoes

1/2 shallot, very finely chopped

3 garlic cloves, very finely minced

3/4 cup red wine (such as merlot)

2 tbsp soy sauce

1 tbsp honey

1/2 cup fresh cilantro, finely chopped plus a few sprigs for serving

2 tbsp green pesto

150 ml milk

 

INSTRUCTIONS:

To make the marinade, finely chop the garlic clove, sprinkle with salt and mash the mixture together with the flat side of a chef’s knife. Continue to mash and chop until the mixture is a paste. Scrape the paste into a medium bowl and whisk in the canola oil, rice vinegar, soy sauce, oyster sauce, cumin, pepper and paprika. Add the beef, turn to coat in the marinade, cover the bowl with plastic wrap and set aside for at least 2 hours or overnight.

Prepare a hot charcoal or gas grill.

To make the lomo saltado, coat each papaya half with some vegetable oil and then place it cut side down on the grill, cooking the papaya until it has grill marks and is browned, 6 to 8 minutes. Use a spatula to transfer the papaya to a plate. Set aside to cool while you cook the steak. (Alternately, preheat the oven to 400°F. Place the oiled papaya halves in a grill pan, cut side down and roast in the oven until the cut side is golden brown, 6 to 8 minutes.)

Heat the olive oil in a large wok or skillet over high heat. Once the oil starts to smoke, add the steak and onions and cook, stirring often, for 1 minute. Stir in the cherry tomatoes, shallot, and garlic and cook, stirring often, until the tomatoes start to collapse, about 4 minutes.

Pour in the red wine, soy sauce, and honey and cook until the sauce is slightly thick, about 4 minutes. Stir in the chopped cilantro. Cook for 2 minutes longer to bring the flavours together and then turn off the heat.

Place the papaya halves on a platter and divide the lomo saltado between the halves. Finish with the cilantro sprigs and slice lengthwise into wedges to serve.

Serves 4

Quinoa, Sweet Peppers and Fig Salad

A Day With Lorena - Lunch

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup dry sherry

1/2 cup dried currants

1 cup quinoa

2 1/2 cups chicken stock or store-bought chicken broth

2 scallions, white and light green parts only, thinly sliced

1 cup fresh figs, stemmed and chopped

1 carrot, finely chopped

1/4 green bell pepper, finely chopped

1/4 red bell pepper, finely chopped

1/4 yellow bell pepper, finely chopped

1/4 cup fresh cilantro, finely chopped

1/3 cup Tangy Citrus Vinaigrette

 

INSTRUCTIONS:

Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry and set the currants aside.

Place the quinoa in a fine mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.

Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up to 3 days. The salad can be served cold or at room temperature.

Serves 4

Cheesy Telitas Flatbread

A Day With Lorena - Breakfast

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup Harina P.A.N. or masarepa corn flour

1 cup queso fresco

1/2 cup grated Parmigiano-Reggiano cheese

1 tbsp finely chopped fresh basil

1 tbsp extra-virgin olive oil plus more for shaping, if needed

3/4 tsp kosher salt

Pinch of freshly ground black pepper

Cheesy Telitas Flatbread

 

INSTRUCTIONS:

Place the corn flour, queso fresco, Parmigiano-Reggiano cheese, basil, 1 tablespoon of the olive oil, the salt, and pepper in a large bowl and stir to combine. Pour ¾ cup of water over the mixture and use a wooden spoon to mix the ingredients until they come together into a rough dough ball.

Move the dough to a cutting board and knead for about 10 minutes, until it isn’t sticky anymore and is very malleable, like Play-Doh.

Divide the dough into 8 equal pieces and roll each piece into a ball. Place a 14″ long sheet of plastic wrap on the work surface and lightly coat the entire sheet with nonstick vegetable cooking spray. Set a dough ball on the lower half of the sheet and fold the top half of the plastic over the dough.

Using a tortilla press, a rolling pin, or your hands, press the dough ball into a ⅛” thick disk, which is the telita. Remove the plastic wrap, place the dough disk on a lightly oiled baking sheet, and set aside. Reuse the plastic wrap (regreasing when necessary) to shape the remaining 7 dough balls.

Heat a medium skillet over medium-high heat. Slide a spatula under a telita and flip it int o the hot pan. Cook the disk until it is browned and crispy, 3 to 4 minutes. Flip it over and brown the other side, 3 to 4 minutes longer. Place the telita on a plate and repeat with the remaining dough disks, stacking each on top of the other.

Serve warm either whole or sliced into quarters.

Makes 8 telitas

Tangy Citrus Vinaigrette

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To make Lorena Garcia’s Quinoa, Sweet Peppers and Fig Salad from Issue 10, you’ll need 1/3 cup of the delicious Tangy Citrus Vinaigrette. Here’s the recipe:

Ingredients
2 tbsp Dijon Mustard
6 tbsp Agave Syrup
6 tbsp Fresh Lemon Juice — From two lemons
6 tbsp Fresh Orange Juice — From 1 1/2 oranges
6 tbsp Extra Virgin Olive Oil
1 tbsp Kosher Salt
1 tbsp Freshly Ground Black Pepper
Directions
Whisk together the mustard, agave syrup, lemon juice, and orange juice in a medium bowl.
While whisking, slowly drizzle in the olive oil and then whisk in the salt and pepper.
Pour the vinaigrette into an airtight container or glass jar and refrigerate.
Shake well before using.

Makes about 2 cups
Read the entire article ‘A Day with Lorena Garcia’ in Issue 10 of Dabble