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North America
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Canada
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Costa Rica
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Cuba
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Guatemala
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Jamaica
(5) -
Mexico
(9) -
United States
(2)
Mexican Salsa Macha
Make Veracruz-style salsa macha with fried dried chillies, garlic, peanuts, sesame, vinegar, and oil for a smoky, nutty Mexican condiment.
Mexican Huevos Motuleños
Make Yucatán-style huevos motuleños with crisp tortillas, black beans, ham, fried eggs, tomato-habanero sauce, peas, cheese, and plantain.
Jamaican Brown Stew Chicken
Jamaican brown stew chicken marinated with herbs and spices, deeply browned, then simmered with peppers, tomato, carrot and aromatics in rich gravy.
Southern Chicken and Dumplings
Southern-style chicken and dumplings with tender pulled chicken, rich homemade broth, and hand-rolled flat dumplings.
Plant-Based Mexican Calabacitas a la Mexicana
Cook plant-based Mexican calabacitas with Mexican squash, corn, tomato, onion, garlic, serrano chilli, epazote, coriander, and lime.
Plant-Based Costa Rican Gallo Pinto
Make plant-based Costa Rican gallo pinto with chilled rice, black beans and broth, onion, sweet pepper, garlic, Salsa Lizano, and coriander.
Plant-Based Jamaican Ital Stew
Cook plant-based Jamaican Ital stew with kidney beans, coconut milk, pumpkin, yam, sweet potato, taro, cabbage, okra, thyme, and chilli.
Plant-Based Trinidadian Doubles
Make plant-based Trinidadian doubles from soft turmeric bara, curried channa, tamarind chutney, cucumber, chadon beni, and pepper sauce.
High-Protein Mexican Cochinita Pibil
Slow-roast high-protein Mexican cochinita pibil with pork shoulder, achiote, sour orange, garlic, banana leaves, onions, and habanero.
High-Protein Cuban Ropa Vieja
Braise high-protein Cuban ropa vieja with shredded flank steak, peppers, tomato, white wine, cumin, oregano, olives, and capers.