Marché Andes Comptoir Gourmet - Latin American Specialties Menu

Colombian baked cheese bread

Colombian tapioca flour & cheese bread

Guava paste stuffed bread

Salvadorean sweet cheesy pound cake

Mexican sweet bread

Guatemalan crisp buttery cookies

Almond cookie stuffed with dulce de leche & covered in coconut flakes.

Deep fried pastry filled with

In South America, Cuba and other Latin countries, yuca, the edible root of the cassava plant is used in the same way as the potato in this recipe for yuca fries. You can eat it as is or with a spicy sauce. It’s up to you

Chicharron: Delicious fried pork strips that can be eaten as is or accompanied by hot pepper and sauces for a more tangy taste. You will have the choice between the more fleshy or very crispy pieces!

Tamales is generally prepared with a corn-based food filled with meats, vegetables, chickpeas, fruits, sauces and other ingredients. They are wrapped in vegetable leaves such as corn on the cob or banana and boiled or steamed. They can have a sweet or salty taste.

Sancocho is popular in many places and changes from country to country. It is a traditional soup (often considered a stew) in several Latin American cuisines. It usually consists of large pieces of meat, tubers and vegetables served in a broth and can be accompanied with white rice.

Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. This is a hearthy dish, often eaten at lunch.

The ajiaco is normally presented to tourists visiting Colombia especially Bogotá, as the traditional dish of the city. The ajiaco is a very old dish in Latin America. Contains chicken, corn, creole potato, pastusa potato, sabanera potato, onion, cream, capers and avocados.

Bandeja Paisa is a classic Colombian dish which is made up of: beans, white rice, minced meat, fried pork, fried egg, Plantain, sausage, blood sausage and avocado. You have to try this one. Not to be missed!

Colombian empanadas can be made with wheat or corn flour and the fillings vary between mashed potatoes with ground beef, chicken and vegetables. They are small and fried in hot oil, it is a very rich and typical dish to be enjoyed at any time.

En Argentina se convirtieron, junto con el asado, en un plato típico, al grado de que cada una de sus provincias tiene su propio estilo de empanadas. Así, pues, la variedad de las empanadas Argentinas es muy grande, ya que según la región cambia el sabor de la masa y el relleno, así como la forma del repulgue. Pueden ser al horno o fritas, saladas o dulces, pero en cualquier rincón del país son un alimento cotidiano y un símbolo regional.