We’d like to wish you a very happy New Year and share some typical recipes with you.
We hope you can use these over the party season!

Best regards,
Lillian and Wendy

3 glasses of pisco
1 glass of lemon juice
1 glass of gum syrup
14 ice cubes A few drops of Angostura bitters
The white of 1 egg

Beat together all ingredients and serve in spirit glasses with their rims wiped with egg with and dipped in sugar. Add a drop or two of Angostura bitters and a pinch of cinnamon powder.

6 Sea Bass Fillets
1 Teaspoon Oregano
1 Teaspoon Parsley -- chopped
3 Cloves Garlic -- chopped
2 Tablespoons Unsalted Butter
Salt and Pepper -- to taste
1 Large Onion -- sliced
8 Ounces White Wine
1 Lemon Lemon Juice

Preheat oven to 375*. Rub herbs, garlic and butter over fish. Sprinkle with black pepper. Put fish in glass baking dish. Cover with onion slices. Add wine, lemon juice, salt and pepper. Bake 30 minutes.

Place salt in a saucer. Rub rim of a cocktail glass with lime wedge and dip glass into salt to coat rim thoroughly. Pour 3 oz of White Tequila, 1 oz of triple sec, 2 oz of lime juice and 1 cup of crushed ice into a blender.Blend well at high Speedy.

Pour into the cocktail glass and QUE VIVA MEXICO!!!!!!!!

In Bolivia, we do like it hot! “Llajua” is a hot spicy sauce that can be used as a dip or an accompaniment to your meal.

8 ripe medium tomatoes
4 red chili peppers, without seeds
3 green chili peppers, without seeds
1 spoon white onion, finely chopped
1 teaspoon salt

Preparation: Cut the tomatoes in half and pour the juice in a container. In a blender or food processor grind the green and red chili peppers, the onion and tomatoes until getting a fine paste. Add salt and continue grinding a little more. Remove from blender and mix with the tomato juice you poured in the container

Canelazo, a mixture of boiled water, sugarcane alcohol, lemon, sugar, and cinnamon typical to the Andean region.

1/2 liter water
6 Cinnamon sticks
1 tea cup sugar cane alcohol
1 lemon sliced in 4
Sugar to your taste

This is a typical Ecuadorean and Andean region drink ideal for cold nights served in small cups. Bring to a boil the cinnamon, lemon and water. After bringing to a boil add the sugarcane alcohol and sugar as desired. SALUD!!

STICKY TANGO DELIGHT DULCE DE LECHE A TRADITIONAL ARGENTINE CONFECTION

Place 1 closed tin of condensed milk in a medium sized pan, cover with water and allow cooking gently for 2 hours while you practice your Tango skills and decide whether it is time to visit Argentina. Then remove the tin from the hot water and allow to cool (by know you must be checking for flights and booking the Authentic Tango Experience). Open once it has cooled completely and transfer the thickened condensed milk to a glass bowl. It will be a lighter colour than regular dulce de leche. Add a few drops of vanilla extract. Enjoy…

A can of black beans (not mashed! You can buy Frejoles in most delicatessens’)

Fresh coriander
Red and White Onions
Sweet red peppers
Garlic
Olive Oil
White Fried Rice (boiled rice will surfice)
Salsa Lizano (or Hot Sauce)
A pinch of sugar

Brown the onions in hot oil, add the peppers, and then the cooked rice. Stir for five minutes before adding the black beans. Ensure you use all the juice in the can. Cook for five more minutes and add a dash of Salsa Lizano and freshly chopped coriander before serving. Serve with tortilla chips and grated cheese.

Cut 2 ripe avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado. Add ½ cup of chopped onion, 2 tablespoons of cilantro, 1 tablespoon of fresh lime or lemon juice, 1 clove garlic crushed, salt and pepper and mash some more. Cut the chiles in small pieces and add to the guacamole. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until ready. Just before serving, add ½ cup of chopped tomato (seeds and pulp removed), mix and QUE VIVA MEXICO!!!!

Use a tall tumble glass. Add white rum to fill 1/4 of glass, a tablespoon of sugar or more, 1/4 slice of lemon juice (squeezed into glass), twig of mint leaves, and then macerate the ingredients at the bottom of the glass. Add sparking water, ice and stir.

Enjoy and think of relaxing on a tropical beach in Cuba.