Culture

20 Different Versions Of Arroz Con Frijoles You’ll Find In Latin America

While most Latin American countries have overthrown our colonizing nations of Spain and Portugal we decided to keep the imported long-grain rice and make it better.

Rice and beans is so integral to our culture these days, it gets personal when an argument ensues between someone who thinks their country’s Arroz Con Frijoles are better than yours.

1. Casamiento | El Salvador

“beans_and_rice.” Digital Image. Bauman College. 25 May 2018.


Literally meaning a marriage of two, the Salvis know how to make every meal a celebration. You can make this “crispy” or “soft” depending on how much black bean broth you add to the dish.

2. Arroz Congri | Cuba

“The aroma that fills your kitchen while cooking this Cuban rice dish will make you want to pump up the salsa music and grab a mojito!” Digital Image. Skinny Taste. 25 May 2018.


Every Cuban (and Puerto Rican) knows to never drain the Goya can of black beans. That liquid is gold. You use 1 cup rice, dump that can in the pot, and use the can as a measuring cup to make sure you get all the flavor to add another can of water.

3. Feijoada | Brazil

@goomet / Instagram


This is more like a black bean stew and of course there are chunks of ham all up in this. It’s Brazileano.

4. Platillo Moros y Cristianos | Mexico

“moros y cristianos | black beans and rice recipe” Digital Image. Mexico in My Kitchen. 25 May 2018.


Inspired by a Cuban influence, you serve this Mexican dish with pork chops and plantains, no question. The uniquely Mexicano part of this dish is that you cook it with a dash of oregano. Rico!

P.S.- Does “The Christians and the Moors” namesake trigger post-colonial grief or what?

5. Habichuelas Guisadas | Puerto Rico

“Puerto Rican Rice and Beans (Habichuelas Guisadas) | Easy recipe for authentic Puerto Rican style red beans and white rice!” Digital Image. Kitchen Gidget. 25 May 2018.


I’m biased, but there is nothing better than this sofrito based dish. You use red or kidney beans and the potatoes soak up all the flavor. Puerto Ricans know that green olives are meant to be simmered in with this, and all served up with tostones.

6. Arroz con gandules | Puerto Rico

Untitled. Digital Image. Goya. 25 May 2018.


We killin’ it, what can I say. Arroz con gandules is traditionally cooked with sofrito, pigeon peas, rice and pulled pork all in the same pot. All the flavors mix together and it’s the ultimate comfort food.

7. Moro de Habichuelas | Dominican Republic

@elsacaferestaurant / Instagram


Similar to the boricua version, in that Dominicanos know to add those green olives. This dish is known for it’s subtle thyme flavor as well! #pinkiesout

8. Gallo Pinto | Costa Rica

@peopleplatesandplanet / Instagram


Meaning “Spotted Rooster”, the dish is said to look like the wing of a spotted rooster. Gallo pinto is traditionally served as breakfast with scrambled or fried eggs.

9. Calentado Paisa | Colombia

@agustindg / Instagram


I love Colombians for serving this on arepas con huevos. Traditionally, it’s made with leftover beans and rice and is all cooked together with a cup of fresh tomatoes.

10. Tacu Tacu | Peru

Untitled. Digital Image. Goya. 25 May 2018.


Latinos know how to make the most of leftover rice and beans. Puruvians, specifically, turn it into a masterpiece. Traditionally using rice and canary beans, it’s formed into a large patty and fried on the skillet.

11. Rice and Beans | North Coast Honduras

“Rice and Beans with Coconut Milk (Resanbinsi)” Digital Image. Saveur. 25 May 2018.


Typically prepared with coconut milk, this take is creamy AF. Add some coriander and chicharrones and you’ve got a Honduran staple.

12. Pabellón Criollo | Venezuela

Untitled. Digital Image. Goya. 25 May 2018.


In Venezuela, you keep the rice and beans separate, and enjoy the mezcla of a rich black bean stew with platains, shredded pork and rice as the flavors meet for the first time. I’m hungry.

13. Cuban Rice and Beans

@eatingthecaribbean / Instagram


If you go to any Cuban restaurant in Miami, they will serve you rice and beans like this. It’ll be soft white rice with a Cuban black bean stew that’s been refried and flavor seeping all through every other meat and tostone on your plate.

14. Arroz Mamposteao | Puerto Rico

@lacocinadechristina / Instagram


What’s different about this recipe is that you cook the rice first. Then you cook up your bacon or pancetta, add onions and peppers, and Sazón, Adobo, cumin, sofrito and beans. You add the rice at the end and the whole thing ends up being this creamy, soft rice dish.

15. Frijoles Negros | Caribbean Countries

@katq922 / Instagram


Then of course, there’s the option to cook the rice and beans separately. Cuba, Venezuela, Puerto rico, and Mexico are known for making this with ham hocks, onions and garlic, cumin, oregano and sometimes tomatoes. These next few are different variations of rice and beans that can be combined.

16. Frijoles Charros | Mexico

Untitled. Digital Image. Goya. 25 May 2018.


“Cowboy beans,” frijoles charros are pinto beans simmered in tomato sauce with bacon and chile. The dish is named after the actual Mexican charros who cooked their frijoles a la charra over an open fire while on the range. Try this with arroz amarillo and try not to cry.

17. Fríjoles Colombianos | Colombia

Untitled. Digital Image. Goya. 25 May 2018.


Colombianos rightfully cannot have their beans without a diced green (or ripe) plantain in the dish. Some versions also include pig’s feet, but every version uses red cargamanto beans, potatoes and garlic. Traditionally served with white rice, but you can use brown rice if you tryna be healthy.

18. Yellow Rice | Caribbean Countries

Untitled. Digital Image. Goya. 25 May 2018.


If you’re my mom, you just use Goya’s Arroz Amarillo boxed rice, but you can also tint your rice with Badia’s Annatto Achiote oil if you protest Spanish saffron.

19. Arroz con Huevo Frito | Caribbean Countries

@foodyatheart / Instagram

OK, not traditionally served with beans but such a childhood cult classic. We were always stoked when my non-Latino dad went out of town because it meant my mom would fry up leftover rice and top it with a runny fried egg. There are many ways to dye rice yellow.

20. Spanish Rice | Mexico

“Kitchen and Share © Photographer: http://www.cuidarseesdisfrutar.com.mx/t5/Recetas/Arroz-rojo/idi-p/1462” Digital Image. Cocina y Comparte. 25 May 2018.

Last, but not least, is the Mexican take on Spanish Rice. You have to blend up a tomato, garlic and onion with chicken broth to form a tomato puree. After frying raw rice, you add the puree and chopped carrots, peas and zuchinni and cook for 20 minutes. Disfrute!

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Here Are 9 Salsas From Across Latin America That You’ll Carry In Your Bag Every Day Of The Week

Culture

Here Are 9 Salsas From Across Latin America That You’ll Carry In Your Bag Every Day Of The Week

I guarantee that since Beyonce’s hit anthem ‘Formation’ hit the airwaves, we’ve all been wanting to channel our inner Bey and carry some hot sauce in our bags. But which one would you choose?  

Whether you prefer sweet and sour, ranch, spicy, or mild, when it comes to options, the possibilities are endless!

A sauce’s beauty is that every country has its famous creation that usually accompanies their traditional dishes. Every Latin American country has its mouth-watering sauce that was created using recipes passed down from ancestors.

AJILIMOJILI

In Puerto Rico, this sauce is quite popular because of its ají dulce flavor – a mix of sweet and sour notes. The green salsa is the Caribbean’s version of hot sauce and is added to recipes, such as seafood and boiled vegetables.

VALENTINA

Few of us don’t know about the magic that is Valentina. Pour that sauce all over your papas, pizza, jicama, elotes, and so much more. And it’s great because it’s available in a variety of heat levels so everyone can enjoy. 

TIÁ LUPITA HABANERO SAUCE

This Habanero Hot Sauce is an original family recipe of the brand and combines just the right amount of heat with each fruit’s natural sweetness. It is handmade in small batches, using only habanero peppers, dates, mangos, and spices. All ingredients are sourced from local farms and are non-GMO and gluten-free certified.

The sauce can be used as a condiment with breakfast burritos, eggs, sandwiches, tacos, pulled pork, steak, chicken, fish, quesadillas, and more.

CHIMICHURRI

Chimichurri is mostly tied to Argentina, even though other countries also serve the herb-based salsa. To achieve the perfect chimichurri, mix parsley, oregano, garlic, onion, pepper, vinegar, and olive oil. Pair with meat cuts like churrasco and watch the magic happen.

CHIRMOL

In Central America, chismol or chirmol is made of tomatoes, onion, peppers and other ingredients. It’s similar to pico de gallo and is used in a variety of dishes.

RICANTE

Sauce, dressing, dip, marinade… Ricante does it all and with no sugar or salt added and with just the right amount of approachable spice. Ricante is not only Non-GMO, Gluten-Free, and Keto Friendly, but tiá approved!

Ricante launched with five incredibly unique hot sauces, marrying non-traditional essences like apples, mangos, carrots, and habaneros.

SALSA ROSA

Pastas are enjoyed all across Latin America, especially in Argentina and Uruguay, which pair the dishes with salsa rosa, a tomato-based sauce mixed with heavy cream. Together, they create a pink paste that blankets a variety of pasta dishes.

TACTICAL TACOS

Wait, so not all taco bases are citrus?! Tactical Tacos knows how to do taco sauce right with their notes of orange, lime, and cilantro to start your bite out just right, followed up with a perfect hint of Jalapeno and Cayenne pepper in the background. That’s just their mild sauce, Snafu. The Fire Fight and Ghost Protocol give you a similar ride with the citrus kick but with a much bigger spice hit for those that are brave enough to try it out!

MOLE

Mole is a spicy-and-sweet sauce made from chocolate that translates. The dark brown sauce gets its heat from chiles, but also has a touch of sweetness from the cacao, almonds, and peanuts often added. The sauce is topped with sesame seeds.

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A Mexican Artist Is Making Pancake Art That’s Too Beautiful To Eat

Culture

A Mexican Artist Is Making Pancake Art That’s Too Beautiful To Eat

Social media is where people can show off just about anything they create. This includes art in any and all media, like pancake art. Claudia, the creator behind Nappan Pancake art, is the latest artist watching their art reach the masses.

Claudia, the artist behind Nappan Pancake art, got her start because of the pandemic.

@nappancakes

casi ✨1 año✨haciendo #pancakeart 🥞 #parati #foryou #viral #trend #glowup #art #foryoupage

♬ Inox la bggg – ᗰᗩᖇIE ᗰOI ᑎᗩᖇᑌTO

The artist first started to play around with pancake art last spring break when the pandemic forced businesses and schools to close. Claudia wanted to get more creative with her kids’ breakfasts since they were now always at home.

“I started experimenting with making Pancake art,” Claudia recalls to mitú. “At first I only used the color of the natural dough and a little cocoa. At first, I just used the ketchup dispensers and little by little I learned.”

Claudia uses her pancake art to honor some truly iconic people.

@nappancakes

Responder a @detodoun_poco233 Cepillín ✨🥞✨ en nuestros ♥️ #parati #fy #HijosAdopTiktoks #adoptiktoks #viral #foryou @cepillintv #pancakeart ncakeart

♬ La Feria de Cepillin – Cepillín

Cepillín recently died and the loss was felt throughout the community. He made our lives joyous and fun with his music, especially his birthday song. Some of the creations are done for fans who request to see their faves turned into delicious pancake art.

The artist loves creating the edible works of art.

The journey of becoming a pancake artist has been a fun adventure for Claudia and her children. The more she has practiced, the more she has been able to do.

“Sometimes I scream with excitement and I go to all the members of my house to see it,” Claudia says about her successes. “Other times it’s just a feeling like “disappointment could be better” other times it just breaks or burns and then I just cry but it usually feels very satisfying.”

You can check out all of her creations on TikTok.

@nappancakes

Responder a @reyna100804santoyo siii🥞✨ díganle que me adopte 🥺 @ederbez #adoptiktoks #hijosadoptiktoks #parati #foryou #viral #fy #art #pancakeart

♬ Little Bitty Pretty One – Thurston Harris

With 350,000 followers and growing, it won’t be long until more people start to fully enjoy Claudia’s art. Her children can’t get enough of it and she is so excited to share it with the rest of the world.

READ: Spicy Food Lovers Have Reason To Celebrate As New Study Says Eating Chilies Could Be Secret To Longevity

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