Sweetcorn and Avocado Salad with Queso Fresco
Sweetcorn, avocado and queso fresco join lettuce and cucumber in a cumin and cilantro vinaigrette. The avocado and cheese are folded in gently after the crisp vegetables are dressed.
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Tomatillo and Poblano Sauce
Briefly simmered tomatillos are cooled and blended with raw seeded poblano. Lime juice, paprika and black pepper season the green sauce, which is loosened with a measured amount of water.
Tomatillo and Sweet Pepper Sauce
Raw tomatillos and sweet pepper are puréed into a loose, tangy sauce with garlic and dried oregano. Chipotle peppers in adobo add smoky heat; the tomatillo husks and sticky coating are removed before blending.
Tomatillo and Sweet Pepper with Jalapeño
Boiled sweet yuca and tender steamed tomatillo are folded with sweet pepper, finely diced jalapeño, cilantro and natural yogurt. The generous jalapeño gives these olive-oil toasts a hot chilli topping.
Tomato and Sweetcorn Soup with Yuca
Tomato and sweetcorn simmer with cumin and onion. Yuca is boiled separately in water that is discarded, then warmed in the soup before cilantro is added.
Warm Avocado and Tomato with Cilantro
Gently warmed avocado is folded with tomato, softened poblano, paprika, cilantro and natural yogurt. Serve immediately on crisp pita bases.
Yuca and Sweet Pepper Sauce
Hand-mashed boiled sweet yuca thickens a blend of raw sweet pepper, garlic and red wine vinegar. Ground cumin and paprika season the smooth sauce, with a small pinch of the measured paprika kept for the finish.
Yuca and Sweetcorn Sauce with Chipotle
Boiled sweet yuca is mashed by hand and folded into a blend of raw sweetcorn, shallot and chipotle peppers in adobo. The resulting pourable condiment is hot and smoky, with dried oregano and red wine vinegar.