Raise your hand if you love Latin American food?

Raise your hand if you don’t! (Actually, scratch that. I don’t need to know.)

I simply adore Latin American food — and why wouldn’t I — I grew up in Texas! Tex-Mex may not be “real” Mexican food, but it is certainly inspired by Latin American cuisine.

And, I’ll have you know, I’ve dined in some of the best hole-in-the-wall, Spanish speaking-only Mexican restaurants in Texas, so I am quite possibly an expert on the subject. (Ok, maybe not, but I like to think I am hot stuff. 😉 )

Anyway, one thing I don’t love about Latin American food?

Toneladas de carbohidratos! (TONS O’ CARBS!)

Between the rice and the beans and the tortillas and the chips and the dulce de leche and the pan, it is literally impossible to show up at a Latin American restaurant or dinner and not eat your body weight (and then some) of belly-bloating carbs.

Plus, I live in Northeastern Minnesota. There aren’t too many hole-in-the-wall Mexican joints up here. Lutefisk I can get; amazing Latin American food I cannot. 🙁

Latin American Paleo Cooking

So, imagine my wonder and surprise when I heard that my friend, Amanda Torres from The Curious Coconut, was publishing a cookbook dedicated to none other than my favorite cuisine in the world — Latin American Paleo Cooking!

This beautiful PRINTED cookbook has over 80 traditional recipes for dairy- and gluten-free, Paleo, Latin American foods. (Yep, it’s a hold-in-your-hands book!)

Amanda worked with her Latin American mother-in-law Milagros Torres to give us the best of both worlds: the authentic flavors of Latin American food and the health benefits of Paleo, allergy-friendly food! Woohoo!

These recipes are from all over Latin America.

• Colombia — Pandebono (“cheese” buns) and Aji Picante (spicy green onion sauce)
• Cuba — Ropa Vieja (shredded beef in tomato sauce), Mojo Chuletas de Puerco (citrus marinated pork chops), and Mojo Criollo (sour orange marinade)
• Brazil — Couve à Mineira (Brazilian Garlicky Collard Greens)
• Venezuela — “Caraotas” Negras de Vegetales (vegetable black “beans”) and Reina Pepiada (chicken avocado salad)

Then, there are a plethora of Puerto Rican recipes like:

• Pollo en Sofrito Para el AIP (chicken in sofrito for the AIP)
• Panetela de Guayaba (guava-stuffed cake)
• Cazuela (pumpkin boniato crustless pie)
• Pinchos de Pollo (Puerto Rican Marinated Grilled Chicken Kebabs)

Pinchos de Pollo (Puerto Rican Marinated Grilled Chicken Kebabs)

Since I recognize that many aren’t into trying flavors or dishes that are too “out there” or that are in a language you don’t speak, I chose to share this simple, safe recipe with you.

After all, who can’t get behind easy, grilled chicken kebabs with a flavorful, tangy marinade?!

You can serve these as an appetizer for your next fiesta (may I recommend some Dairy-Free Queso for a true Paleo party?). Or, make them the star of your meal and serve some Tostones (page 115 of Latin American Paleo Cooking) and/or Smokey Turmeric Cauliflower Rice on the side.

Get your copy of Latin American Paleo Cooking by Amanda Torres here! 🙂

Pinchos de pollo are traditional Puerto Rican street food. So, come February, when it’s -85° up here (not really, but you get it, right?), I’m going to make these and pretend I’m standing in front of a taco truck in some amazingly warm place, mmmmmkay?

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Pinchos de Pollo (Puerto Rican Marinated Grilled Chicken Kebabs)

Prep 2 hours

Cook 20 mins

Total 2 hours, 20 mins

Author Amanda Torres

Yield 3 to 4 servings

Pinchos are traditional street food found in Puerto Rico and can be made from pork or chicken that has been marinated in a tangy sauce and then grilled to perfection!

Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017. Photo credit: Toni Zernik

Ingredients

• 1 tablespoon minced garlic
• ½ teaspoon fine Himalayan salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons minced fresh oregano or 1 teaspoon dried
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice (about 1 lime)
• 1-½ pound boneless, skinless chicken breast

Instructions

Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling.

In a bowl, combine the garlic, salt, pepper, oregano, oil, and lime juice and stir to form a paste.

Cut chicken breasts into 1-inch chunks and place in a glass container with a lid.

Pour the marinade over the chicken and stir to combine.

Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.

Prepare a grill for direct cooking over medium heat (325 to 375F). Depending on the type of grill this may take 15 to 20 minutes.

Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.

Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking).

Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not overcook.

Notes

To make AIP-compliant, omit the black pepper.

Pairs wonderfully with the Tostones from Amanda's book, Latin American Paleo Cooking, on page 115!

Courses Main Dish, Appetizer

Cuisine Latin American

Do you love Latin American food? Are you so excited about a cookbook dedicated to healthy Latin American cooking?!