Fridge Roulette: The Latino Way of Making Something Delicious Out of Nothing

We’ve all been there: staring into a seemingly empty fridge, stomach rumbling, and a deep sigh escaping our lips from how hungry we are. You basically have one pepper, two eggs, half an onion, and two tortillas. For most people, this may be cause for throwing in the towel, but in a Latino kitchen, this is an invitation to create a filling meal. 

If we’re being real, then you know Latinos are the MVPs when it comes to resourcefulness, improvisation, and an inherited ability to coax sazón into the humblest ingredients. How do we make something out of nothing, you ask? By blending our knowledge of bold flavors with a bit of creativity, and of course, pairing it with an ice-cold Coca-Cola for that extra umph. 

These are five ways you can turn your leftovers into delicious meals, the Latino way. 

1. Eggs two ways

Let’s start with the basics: eggs. For some reason, we always have eggs left over at the end of the week, and they’re not just filling and delicious; they’re also versatile. One way to make your eggs is a simple scramble with whatever vegetable scraps or bits of cheese you have on hand. Sauté any leftover vegetables you may have (onions, peppers, and a dried potato) in a pan with a little oil. Then, add your eggs to the mix, scrambling them in. Add some spices if you want to get the party to another level, but keeping it simple also works. Serve it with warm tortillas and you’ve got a fantastic meal. 

Another iconic Latino meal is fried eggs with rice and sweet plátanos. Have some leftover rice? Heat it up in the microwave while you fry some eggs. Top it off, add hot sauce (if you want) or a dash of paprika for extra flavor. If you’ve got a sweet plantain lying around, chop it up and add it to your mix for a lovely contrast between salty and sweet. 

2. Arroz frito Latino

Leftover plain rice can feel boring, but it’s the perfect canvas for fried rice. In many Latino countries, we have our own version of fried rice with a twist. Heat up the oil, chop up some onions and garlic, toss in any leftover veggies or meats you may have, and of course, add a little ham if you have any on hand. Get out those mountains of soy sauce you keep from your sushi order and add it in there as well. Add a little hot sauce and lime, crack open a Coke, and you’ve got yourself the best arroz frito ever.

3. Anything can be a quesadilla

Let’s say you open the fridge and all you’ve got is two tortillas, an egg, some cheese, and an ice-cold Coca-Cola. It’s time for you to pull out the pan because you’re making yourself a protein-packed quesadilla. No eggs, but Sunday’s carne asada? Swap that in as well. Have a bunch of veggies that are about to go bad? It’s about to meet a few seasonings and turn into pull-apart goodness. The magic of Latino leftover cooking is that for us, anything can turn into a quesadilla, taco, or arepa. We can literally turn the simplest thing into something ultimately delicious. 

4. The Plantain Power-Up

Now, let’s go for the heavy hitters that typically end up browning in our fridge: plátanos. As much as we love them, we can often get too hyped when buying them, and later on, they go from green to maduro, to too maduro. But some might say that’s the best time to eat them. Plantains are a staple in many Latino diets and can be the start of a last-minute meal. If your plantain is too ripe, then slice it through the middle, making a little hole for filling. Then, pan-fry it whole in a bit of oil until it is caramelized and soft. If you have some cheese, leftover ground beef, or even frijoles in your fridge, stuff them in there and cook in the air fryer or microwave until the cheese melts. Tell us your mouth isn’t watering? 

5. Caldo de Todo

Finally, we’re bringing out a crowd favorite: soup. Long before trendy noodles hit your feed, Latinos were making the most delicious soups with everything they had in their fridge. This is less about a formal recipe than it is a ritual of taking literally all your leftovers, throwing them together with a few seasonings, and simmering something warm and comforting. This is where those last carrots, the celery you meant to snack on, and the quinoa you prepped for your “builds” come in handy as they add texture to thicken up the soup. If you have any leftover protein, toss it in. And of course, mami’s secret was sipping on an ice-cold Coca-Cola while taking a little bouillon and throwing it in there for extra sazón. 

This article is part of Everyday Tasty Celebrations, our collab with Coca-Cola spotlighting the creativity and corazón that fuel our kitchens, even when the fridge looks empty.

Because when you’re raised on resourcefulness, you learn to turn “whatever’s left” into something unforgettable. Just add sazón, a little imagination, and an ice-cold Coca-Cola on the side.