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PERU Latin American Side Dishes You Should Absolutely Try This Holiday Season

It’s the most wonderful (and flavorful) time of the year.

It’s officially the holiday season. 

And whether you’re menu-planning for Nochebuena, Christmas Day, New Years Eve, or something else — we wanted to share some of our favorite Latinx-inspired side dishes and recipes to round out your holiday table this year. Let’s dig in!

A plate of arroz congri

A plate of chiles rellenos

This restaurant-style version of the Mexican classic is easy enough to make at home, and features broiled-then-fried poblano chiles that get stuffed with Oaxaca cheese. Serve them with plenty of salsa roja.

Get the recipe: Chiles Rellenos

Yuca is also known as cassava or manioc. And here, it’s boiled in water, sliced into sticks (or fries), then fried until perfectly crispy. Yucas fritas are best served with a dip — and this version includes instructions on how to make both spicy Peruvian-style ají amarillo hot sauce, or sweeter rocoto pepper sauce.

Get the recipe: Yucas Fritas

This delicious Mexican corn on the cob — which is also very popular in Central American countries — is more traditionally eaten as a street food. But that doesn’t mean you can’t have it as a side!

Get the recipe: Elote

Bowl of curtido with pupusas

Bowl of curtido with pupusas

This cabbage relish is a popular Salvadoran side, often served with pupusas. The best part is that the longer it gets to ferment before you eat it, the better it tastes. Which means you can prep a few days ahead of your meal, set it aside, and not worry about it until it’s time to feast.

Get the recipe: Curtido

A pan of provoleta

A pan of provoleta

Popular in Argentina and Uruguay, this dish is made of provolone cheese that’s (in this version) perfectly melted in a cast-iron skillet. Need I say more? You can top it with chimichurri for a pop of acidity.

Get the recipe: Provoleta

Baked Plantains with Guava and Cheese

Baked Plantains with Guava and Cheese

Columbian-style potatoes

Columbian-style potatoes

Fried sweet plantain

Fried sweet plantain

Bowl of refried beans

Bowl of refried beans

If you’re short on time, this inexpensive crowd-favorite can be made in about 20 minutes on the stovetop. Or you can opt for a more hands-off, low and slow version in a Crock Pot.

Get the recipe: Refried Beans

Llapingachos

Llapingachos

Mexican corn salad

Mexican corn salad

This corn salad — with garlic, jalapeño peppers, cilantro, Cotija cheeese, Mexican crema, and lime juice — will bring a punch of brightness and flavor to your meal.

Get the recipe: Esquites (Mexican Corn Salad)

Pumpkin fritters

Pumpkin fritters

These Chilean pumpkin fritters require only a handful of ingredients: pumpkin puree, butter, flour, baking soda, milk, and oil. They can be served sweet or savory, depending on the topping you pick. As a side, you can serve them on their own or topped with pebre sauce, a popular Chilean salsa.

Get the recipe: Chilean Sopaipillas (Pumpkin Fritters)

Smashed potatoes with chimichurri

Smashed potatoes with chimichurri

Patacones

Patacones

This specialty is popular all over Latin America and the Caribbean. All you need are green plantains, oil, and salt. You’ll slice the plantains, flatten them so they’re shaped like a disc (traditionally, this step is done with a tool called a tostonera, but you can also use the flat side of a dish to press down), and fry them. The result? Plantain chips so good they’ll make you forget everything else in your plate.

Get the recipe: Patacones (Tostones)

Cuban black beans

Cuban black beans

Creamy black beans are one of the most satisfying foods out there and this classic Cuban version delivers maximum flavor with minimal ingredients.

Get the recipe: Frijoles Negros

Ripe plantain fritters

Ripe plantain fritters

A bowl of sancocho

A bowl of sancocho

This hearty and comforting stew is one of the most popular Dominican dishes out there — and packs protein and plenty of root vegetables. It’s perfect as a side as the weather gets colder this season.

Get the recipe: Sancocho

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