Top 7 Latin Dishes You Can Cook in the US

Latin cooking is bold, colorful and full of comfort. The best part is that you can recreate these flavors at home with simple ingredients you can find in any grocery store in the US. From smoky Mexican tacos to rich Puerto Rican mofongo, these dishes give you an easy way to bring Latin flavor to your kitchen. Each recipe below keeps the steps simple so anyone can cook them, no matter your skill level.

For Fitia users: all the recipes in this list come from Fitia’s Spanish language database. You can open the links and add them to your plan to track your calories and macros. Just remember to come back here to view the recipes and instructions in English.

1. Tacos al Pastor (Mexico)

🥗 Ingredients (1 serving, 160 g)

• Tomato: 1/4 unit (33 g)
• Guajillo pepper: 1/2 unit (3 g)
• Chipotle pepper: 1/2 unit (5 g)
• Garlic: 1/2 clove (2 g)
• Onion: 1/2 tablespoon (7 g)
• Vinegar: 1/2 tablespoon (5 g)
• Oregano: 1/2 tablespoon (2 g)
• Flour tortilla: 1 unit (40 g)
• Meat: 80 g
• Cumin: 1/3 teaspoon (1 g)
• Oil: 1 teaspoon (3 ml)

👨‍🍳 Instructions

1. For the marinade, roast the tomato in a pan over medium heat until the skin loosens. Peel, halve, and remove the seeds.
2. Soak the peppers in hot water until softened.
3. Blend the peppers with garlic, onion, vinegar, spices, the roasted tomato, and a little water.
4. Place the meat in a bowl and add the marinade. Cover and refrigerate for 2 hours.
5. Sear the meat in a pan with the oil for about 3 minutes.
6. Chop the meat and serve on warm tortillas.

🔢 Calories and Macros

• Calories: 314 kcal
• Protein: 20 g
• Carbohydrates: 25 g
• Fat: 15 g

2. Arepas Rellenas de Atún con Guacamole (Venezuela)

🥗 Ingredients (1 serving of 256 g)

• Precooked corn flour: 1/4 cup (35 g)
• Water: 1/4 glass (63 ml)
• Canned tuna in water: 1/2 can (60 g)
• Avocado: 1/4 unit (60 g)
• Lemon juice: 1 tablespoon (15 g)
• Onion: 2 rings (10 g)
• Tomato: 1 slice (10 g)
• Cilantro: 1 tablespoon (3 g)

👨‍🍳 Instructions

1. Place the precooked corn flour in a bowl with the water. Mix and let sit for five minutes.
2. Heat a pan over high heat.
3. Shape the arepa and cook it in a nonstick pan over medium heat for about 2 minutes per side.
4. If your pan is not nonstick, add a little oil.
5. Mash the avocado with a fork, add the lemon juice, season with salt and pepper, and mix.
6. Chop the tomato, cilantro, and onion. Add the vegetables and tuna to the avocado, season, and mix.
7. Slice the arepa open and fill it.

🔢 Calories and Macros

• Calories: 310 kcal
• Protein: 18 g
• Carbohydrates: 34 g
• Fat: 11 g

3. Arroz con Pollo Peruano (Peru)

🥗 Ingredients (1 serving of 636 g)

• Chicken: 150 g
• Oil: 1 tablespoon (10 ml)
• Onion: 1/4 unit (38 g)
• Garlic: 1/2 clove (2 g)
• Yellow chili paste: 1 tablespoon (14 g)
• Beer: 2 tablespoons (28 ml)
• Cilantro: 2 tablespoons (8 g)
• Red bell pepper: 1 slice (10 g)
• Peas: 2 tablespoons (28 g)
• Carrot: 1/3 medium (20 g)
• Corn: 1/4 unit (63 g)
• Rice: 1/2 cup (100 g)

👨‍🍳 Instructions

1. Use ground cilantro for this recipe.
2. Dice the onion, garlic, and bell pepper. Peel the carrot, dice it, and remove the kernels from the corn.
3. Heat a pot over high heat. While it heats, cut the chicken into pieces.
4. Once hot, add half the oil, add the chicken, and cook over medium heat for 1–2 minutes per side. Remove and set aside.
5. In the same pot, add the remaining oil, spread it around, and add the onion with a pinch of salt.
6. Sauté for 3–5 minutes until translucent, then add the garlic. Cook for 1 more minute and add the yellow chili paste.
7. Mix well and add the ground cilantro. Reduce the heat and stir constantly until the cilantro changes color.
8. Add pepper and cumin to taste. Return the chicken to the pot, add the beer, and salt to taste.
9. Add water or broth (same amount as the rice) and the chicken. Cover and simmer for 5 minutes until the chicken is cooked. Remove again.
10. Add the rice and remaining vegetables. Add a bit more broth, cover, and cook for 20 minutes.
11. Stir occasionally, turn off the heat, add the chicken back in, and serve.

🔢 Calories and Macros

• Calories: 779 kcal
• Protein: 49 g
• Carbohydrates: 108 g
• Fat: 17 g

4. Lomo Saltado (Peru)

🥗 Ingredients (1 serving of 575 g)

• Rice: 3/4 cup (150 g)
• Homemade french fries: 1.5 cups (150 g)
• Onion: 1/3 unit (50 g)
• Tomato: 1/2 unit (65 g)
• Soy sauce: 1 tablespoon (14 g)
• Vinegar: 1/2 tablespoon (5 g)
• Cumin: 1 teaspoon (3 g)
• Beef tenderloin: 150 g
• Oil: 1 tablespoon (10 ml)
• Garlic: 1/2 clove (2 g)
• Yellow chili pepper: 1/3 unit (15 g)

👨‍🍳 Instructions

1. Have the rice cooked ahead of time.
2. Slice the onion, tomato, and chili pepper into strips. Cut the beef into cubes and season with salt and pepper.
3. Heat a pan over high heat. Once hot, add the oil, spread it, and add the beef.
4. Cook for 1–2 minutes until the beef browns on one side. Stir fry, then add the onion, chili pepper, garlic, and vinegar.
5. Continue stir frying and add the tomatoes and soy sauce. Stir fry again.
6. Sprinkle the cumin, mix well, and adjust seasoning. Turn off the heat.
7. If you have parsley or cilantro, chop and add it.
8. Serve the beef with the french fries and cooked rice.

🔢 Calories and Macros

• Calories: 833 kcal
• Protein: 43 g
• Carbohydrates: 85 g
• Fat: 37 g

5. Gallo Pinto (Costa Rica / Nicaragua)

🥗 Ingredients (1 serving of 281 g)

• Rice: 1/2 cup (100 g)
• Beans: 1/2 cup (100 g)
• Onion: 1/4 unit (38 g)
• Cilantro: 1 tablespoon (3 g)
• Oil: 1 tablespoon (10 ml)
• Bell pepper: 1/4 unit (30 g)

👨‍🍳 Instructions

1. Dice the onion and chop the bell pepper (red or green) into small pieces.
2. Heat the oil in a large pan over medium high heat.
3. Once hot, add the onion and bell pepper. Sauté for about 7 minutes until soft.
4. Add the beans, stir, and cook for 3–5 minutes. Add a bit of bean cooking liquid if it gets too dry.
5. Add the rice and fry for 3 more minutes. Add a little more bean cooking liquid if needed.
6. Remove from heat, shape using a small bowl, and serve with chopped cilantro on top.

🔢 Calories and Macros

• Calories: 375 kcal
• Protein: 13 g
• Carbohydrates: 57 g
• Fat: 11 g

6. Ropa Vieja (Cuba)

🥗 Ingredients (1 serving of 513 g)

• Chickpeas: 3/4 cup (150 g)
• Beef: 100 g
• Chicken breast: 100 g
• Onion: 1/2 unit (75 g)
• Garlic: 1 clove (3 g)
• Bell pepper: 1/4 unit (30 g)
• Tomato sauce: 2 tablespoons (28 g)
• Oil: 1/2 tablespoon (5 ml)
• Bay leaf: 1 unit (1 g)
• Paprika: 1 pinch (1 g)
• Oregano: 1 pinch (1 g)
• Thyme: 1 pinch (1 g)
• Cumin: 1 pinch (1 g)
• White wine: 1 tablespoon (15 ml)
• Parsley: 1 tablespoon (4 g)

👨‍🍳 Instructions

1. This recipe requires leftovers from “cocido madrileño,” so the chickpeas, beef, and chicken should already be cooked.
2. Shred both meats into thin strips and set aside.
3. Dice the onion, garlic, and bell pepper. Heat the oil in a pan over high heat and once hot, add the vegetables. Sauté over low heat for 10 minutes.
4. Add the bay leaf, oregano, thyme, cumin, and paprika. Mix, then add the tomato sauce, season with salt and pepper, and stir.
5. Add the shredded meats, chickpeas, and white wine. Cook for 5 minutes.
6. Turn off the heat, add the parsley, mix, and serve hot.

🔢 Calories and Macros

• Calories: 786 kcal
• Protein: 73 g
• Carbohydrates: 60 g
• Fat: 28 g

7. Mofongo (Puerto Rico)

🥗 Ingredients (1 serving of 195 g)

• Green plantain: 1 medium (130 g)
• Pork cracklings (chicharrón): 25 g
• Oil: 3 tablespoons (30 ml)
• Garlic: 1 clove (3 g)

👨‍🍳 Instructions

1. Heat a pan over high heat. While it heats, peel the plantain and cut it into slices about two fingers thick.
2. Once hot, pour in half the oil and fry the plantain on all sides.
3. Mash the garlic and place it in a bowl. Add the plantain, salt to taste, and the remaining oil. Mash well.
4. Crush the pork cracklings, reserving a few pieces for garnish, and mix them into the plantain. Continue mashing.
5. Serve and garnish with the remaining cracklings. Add a splash of broth if you have adobo broth available.

🔢 Calories and Macros

• Calories: 610 kcal
• Protein: 13 g
• Carbohydrates: 49 g
• Fat: 41 g

Latin food is all about flavor, color and sharing a good moment around the table. With these seven recipes, you can enjoy authentic tastes from across Latin America without leaving your home. Try your favorites, save the ones you love the most and keep exploring new dishes. Cooking Latin food is a simple way to bring more variety, warmth and flavor into your week.

If you want to track these recipes, stay on top of your calories and get a plan that works for you, download Fitia and start making healthy eating simpler.