In anticipation of this Sunday's Super Bowl, foodies will spend the weekend trying to create an accessible and yummy menu for their party, while party-goers will scramble to decide what to bring to the hyped-up fiesta. If you're charged with serving food, no matter what team you're rooting for, consider these party staples — now is not the time to give your guests something new, they crave the traditional "holiday" menu. But these recipes have that little Latin kick that'll have your friends returning for mas!
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Guac like you've never had before. This one was inspired by a close friend in Paris whose mom used to add pineapple to her recipe. It's now one of my favorite interpretations and I'm sure it will be yours, too!
2 Haas avocados
5 tbsp cilantro, finely chopped
2 garlic cloves, minced
1/4 cup red onion, diced
2 tbsp olive oil
2 tsp salt
2 tsp black pepper
1.5 cup fresh pineapple, small chunks
1/4 cup red pepper, chopped
1/4 cup tomato, diced
1 tsp cumin * (you don’t have to, but I think it’s great to add)
Cut avocado in half and remove seed. Place in medium serving bowl, scooping out all of the avocado with a teaspoon. Mash avocado with fork, allowing some chunks to remain. Mash & stir longer if you want a smoother dip. Add cilantro, garlic, onion, tomato, pineapple, red pepper, salt and mix well. Add olive oil and pepper to taste. Mix again. Serve and please do enjoy! Serves about 5. Double if you want to feed the masses.
Probably the most sought after Latin salsa, this pico recipe will become your party default. No need to buy $3 jars of processed picante when you can make your own. No real skills needed. Really!
2 cups cilantro, roughly chopped
1.5 cups tomato, chopped
1 cup white onion, small chopped
6 garlic cloves, minced
salt to taste
Combine all ingredients in large bowl. Serve with tortilla or pita chips. Yields 4 cups.
Spicy chicken anyone? What bowl party is the same without chicken wings? Make these super easy wings and bring heat to the table!
1 lb. chicken wings, legs and thighs
2 cups mango-habanero sauce (recipe follows)
canola oil for frying
salt and pepper to taste
Rinse and pat dry chicken pieces. Season with salt, pepper and juice from fresh-squeezed lemons. Cover and let marinate for 30 minutes. In deep fryer or large skillet, heat oil and cook chicken for 10 minutes or until gold brown all around and somewhat crispy. Place paper towel on large plate and transfer chicken to plate allowing excess oil to be absorbed. Transfer chicken to large glass dish or large bowl. Pour mango-habanero sauce over chicken and cover all pieces. Use a wooden spoon to blend will if needed.
3 tbsp. peanut oil
2 small Spanish onions, finely chopped
6 cloves garlic, finely chopped
6 ripe mangoes, peeled, pitted and roughly chopped
3/4 cup brown sugar
3 habanero chiles, minced
2 tbsp. grated ginger
3 cups apple vinegar
Heat oil in medium saucepan on medium high. Add mangoes, habaneros, onion and garlic and cook down until onion is transparent. Reduce heat to medium and stir in sugar, vinegar and ginger. Add salt to taste. Reduce heat to low and cook sauce for 30 minutes. Remove from heat and add sauce to blender or food processor. Pulse for a few minutes until sauce has thinned out.