Updated 06:41 PM EST, Fri, Jan 15, 2021

5 Must-Try Spicy Latin American Dishes [Recipes]

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Latin America has a variety of dishes to try for the gastronomically adventurous. In fact, spices and salsa are staples in their everyday cuisine. There are different types of food that are typical of the region as a whole, but there is also a wide variety of others that are unique to each country.

While there is no way to explore the vast flavors of the region, here are five spicy recipes for you to try, and no, we're not talking tacos or enchiladas:

Red Pepper Chimichurri

The vegetarian sauce is versatile and can be great on sandwiches or as an alternate to enchilada sauce. Made of roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, and vinegar, it is guaranteed to give your dishes a much-needed kick.

Papa a la Huancaina

This Peruvian appetizer is made of boiled potatoes with a spicy, creamy, Huancaina sauce, served over a leaf of lettuce. It has Aji Amarillo, which is a yellow chilli pepper native to Peru, which is a found in most Peruvian dishes. This particular appetizer has become a staple in everyday and holiday cuisines around the country, so it is a must-try for those who want to explore Latin American cuisine.

Spicy Peruvian Pork

Peruvian recipes are typically served with rice, wheat and meats, and this pork recipe is simple enough to make without much fuss. The sauce can stain, though, which means that you have to be careful when making it. It's worth it in the end, though, as it will surely impress your friends and family.

Asopao de Pollo

The Puerto Rican dish is a cross between a soup and paella, and is quite easy to make with its traditional chicken thighs, diced ham, rice, and assorted seasonings. While some would prefer it less spicy, red pepper flakes are the secret to its kick, so add according to taste.

Bahian Coconut Fish Stew

This traditional Brazilian dish is common in the northeastern state of Bahia. It has roots from the country's colonial history, with a predominantly African influence. The stew came from the millions of slaves brought to Brazil under the Portuguese rule in the 1500s.

While there is a variety of spices available in Latin American countries, it is important to note that their "spicy" food may not always mean to have a fiery bite. In fact, some of them are pretty tame compared to the hot and spicy flavors in American-Mexican food junctions.

Which of these recipes are you willing to try?

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