We all know that the way to a man's heart is through his tummy, so take some time to show the dad's in your life that they aren't the only one's who know their way around the grill! Daddy's only get this one special day a year so be sure to show yours how much he means to you with this delicious menu that will take him all over Latin America.
4 medium potatoes, preferably a red-skinned variety
2 eggs, beaten
1/4 cup minced onion
1/2 teaspoon salt
1/2 cup all-purpose flour
Peanut oil for frying
6 ounces queso fresco, Monterey Jack, or other white cheese, cut into 1-inch squares
Peel and quarter the potatoes; place in a pan. Cover with water and boil until tender. Drain water and mash with a potato masher or the back of a wooden spoon; let cool. Add the eggs, onion, salt, and flour. Stir until well mixed. Heat the oil to about 375°F in a skillet or large frying pan. For each llapingacho, drop a tablespoonful of potato mixture into skillet. Top each dollop with a piece of cheese. Cover cheese with another spoonful of mixture. Cook for 4 to 5 minutes, until bottom side has thoroughly browned. Carefully turn and cook other side until it browns. Remove, using a slotted spoon, and drain on a paper towel. Makes 6 servings.
Mahi Mahi Ceviche with Jalapeños
1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch-thick strips
1 1/2 cups fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced
4 jalape?o chiles, seeded; 2 minced, 2 thinly sliced
1/4 cup toasted unsweetened shredded coconut
3 tablespoons chopped fresh cilantro
Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes. Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapenos, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately. Makes 6 first-course servings.
Pinchos de cerdo
2 pounds pork cubes, approximately 2 inches in size
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 1/2 teaspoons dried oregano
4-5 cloves garlic, minced
2 tablespoons fresh lime or lemon juice
1/3 cup orange juice
1 tablespoon rum, dark or light
wedges of onion and green and red bell peppers
Pierce the pork cubes once or twice with a knife tip and set aside. In a medium-sized bowl, combine salt, black pepper, cumin, oregano, and garlic, and mix well. Stir in the lime or lemon juice, orange juice, and rum. Add the pork cubes, along with the onion and bell pepper wedges, and toss well. Cover and refrigerate for 1 to 2 days, or for at least four hours in advance, turning the pork cubes over once or twice in the interim. Skewer the cubes with bamboo or metal skewers, leaving a little room for more later. Grill over medium coals for 10 to 15 minutes total on all sides, turning the kebabs every 3 to 4 minutes, while basting with the remaining marinade. Add a few of the onion and bell pepper wedges to the ends of each skewer during the last 2 minutes of grilling. Makes 5 to 6 kebabs.
1 lime, cut into 8 wedges
2 1/2 heaping tsp. superfine sugar, or to taste
2 oz. cachaça (Brazilian liquor) or light rum
1/2 cup ice cubes
Place lime wedges and sugar in tall bar glass. Use muddler or end of wooden spoon to mash lime and sugar together. Add cachaça and stir. Add ice, cover and shake. Serve immediately. Makes 1 drink.