The large chain grocery stores in my town have some Latin American products. I have to give them credit for making a brave attempt in the stores close to my home, as Latin America consists of many nations with so many wonderful dishes.
A few days ago, I took my usual field trip to the Latin American grocery store located over an hour from my home for Puerto Rican ingredients for my dishes. I must confess that I am a stickler for freshness and that there are certain brands that I prefer. I have no problem driving over three hours to other markets if I cannot find a specific ingredient closer to home. So little time, so many products from around the world and ingredients for the most wonderful dishes.
Because of a renaissance in new foods, people are getting acquainted with the many wonderful root vegetables that have been part of the Latin American diet for generations. If you love variety, the fresh vegetables are pretty versatile, as some can also be used in place of potatoes, in sancocho and a number of other dishes, providing a wonderful variety of flavors. You might even discover some new favorites!
Be adventurous, visit ethnic market and browse for new ingredients. Latin American people are very friendly are will be more than happy to provide you with ideas and information on ingredients that might be unfamiliar to you.
Following is a Cliff notes version to identify a couple on your next market visit. When purchasing vegetables, examine them to make sure that they are fresh with no rotten spots, etc., just like you would when purchasing veggies. The picture above contains the described vegetables.
Ñame (yam)- A true yam. The skin brown and rough, when peeled and sliced they are very slimy (not present once cooked). It is firm, without blemishes when cut. The flavor is slightly nutty with a texture similar to a potato. (photo-back, left)
Batata (sweet potato)- Could be mameya or blanca varieties. The blanca (white) has a red skin and is firm and starchy and the mameya which more closely resembles an American yam. The inside is firm and white all the way through without blemishes or spots. The taste is sweet. (photo-red, on left)
Yautía blanca (dasheen)- An elongated shaped tuber with bumpy, patchy, brown, and shaggy skin. When cut, the inside is firm and white all the way through without blemishes or spots. When rinsed, it will feel slimy (not present once cooked), but after it is cooked, it will have the texture of potatoes. Varieties include white, yellow, purplish and pink. (photo- center, middle)
Guineos Verdes – (green bananas) Unripened green bananas, a different variety than dessert bananas. They are slightly smaller, the skin drips sap when cut. When it is truly green, really fresh and it has not been refrigerated, the peel will come off easily.(photo- right, front)
Plátanos – (plantains) They can be used green or ripe (maduros). Plátanos maduros are very sweet, while the green have a starchy flavor similar to potatoes. (photo, left front)
Malanga – (Taro root) A lumpy, hairy yam with some stripes around it with a nut like flavor and potato consistency. (photo – right, back)
A very easy dish to utilize roots and vegetables is a boiled biandas dish. My personal standard biandas dish consists of peeled and cut roots such as yautías, batata, plátanos, ñame, malanga and bananas, seasoned with salt and boiled (you will know that the roots are cooked when you test them with a knife and they are soft, like a cooked potato). This dish can also include, apio (celery root), chayote, batata mameya, calabaza (pumpkin), pana verde (green breadfuit), yuca (cassava), malanga (taro root), etc. In short, whatever I find in the produce aisle that I like and is the freshest. I usually serve this dish sprinkled with copious amounts of Spaniard extra virgin olive oil, a side cold codfish salad and fresh avocado wedges. Take a field trip to a Latin American market, you will discover a whole new world of ingredients…
RICO Puerto Rico 