Red tomato salsa

Ingredients:

• 1(28 oz) can whole tomatoes
• 2 cooked tomatillos
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sugar
• 2 garlic cloves
• 1/3 cup onion
• !/4 teaspoon dried oregano
• 1/3 cup fresh cilantro
• 2 tablespoon apple cider vinegar
• 2 jalapeño peppers
• Salt to taste

Method:

• Place all the ingredients in the food processor and process until smooth
• Adjust the seasoning and chill until ready to serve
  

Black Bean Dip 

• 1 (14 oz) can black beans, rinsed and drained
• ¼ teaspoon salt
• 1 garlic clove, minced
• 2 tablespoons chopped onion
• 1/3 cup chopped fresh cilantro, plus extra for garnish
• 2 tablespoons olive oil
• ¼ teaspoon ground cumin
• 1 teaspoon minced canned chipotle chile in adobo
• ½ tablespoon tomato paste
• 2 tablespoons fresh lime juice

Method:

• Place all the ingredients in a food processor and blend until the dip is smooth and creamy
• Transfer the dip to a serving bowl, sprinkle with fresh cilantro and serve with tortilla chips

Ají de Aguacate (you will never eat normal guacamole again…)

Ingredients:

• 2 avocados
• 1 habanero pepper, seeded and finely chopped
• 1 hard boiled egg, chopped
• Juice of two limes
• Salt to taste
• 2 tablespoons of white vinegar
• 1 small onion, finely chopped
• 2 scallions finely chopped
• 4 tablespoons chopped cilantro

Method:

• Place all the ingredients in a food processor and blend until well combined
• If too thick, add a little more lime juice 
• Transfer the dip to a serving bowl

Sharing plates

Bean and corn salad

Ingredients: 

• 1/4 cup fresh lime juice
• 2 tablespoons white vinegar
• 2 tablespoons olive oil
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• Salt and pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) red beans, drained and rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup cooked corn
• 1 bunch fresh cilantro, leaves only, chopped
• 1 red onion, thinly sliced

Lentil, arugula, mango and quinoa salad

Ingredients:

• 1 cup cooked quinoa, at room temperature
• 1 cup of cooked lentils, at room temperature
• 6 cups arugula leaves
• 1 large mango, peeled and diced
• 1 avocado, peeled and diced
• 1/2 red onion, sliced
• 1/2 English cucumber, diced
• Salt and pepper to taste

Dressing:

• 1 teaspoon white vinegar
• 1 tablespoon lemon juice
• 3 tablespoons lime juice
• 4 tablespoons olive oil
• 1/4 teaspoon ground cumin
• 1/4 cup finely chopped cilantro
• Salt and pepper to your taste
  

Colombian style chicken wings (if you don’t eat meat, adding these sauces to charred aubergine or grilled corn is a great alternative)

Ingredients:

Wings:

• 2 dozen chicken wings, rinsed and patted dry
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 cup beer
• 5 scallions, chopped
• 6 garlic cloves minced
• 1 large white onion, chopped
• 1 tablespoon ground cumin

Cilantro sauce:

• 1/2 cup scallions
• 2 cloves garlic, peeled
• 2 cups cilantro leaves
• 1/4 cup chopped mint
• 2 tablespoons olive oil
• 4 tablespoons lime juice
• Salt and black pepper
• 1 tablespoon sugar
• 1/4 teaspoon ground cumin

Method:

• Place the vegetable oil, beer, scallions, garlic, cumin and onion in the blender and blend until smooth consistency
• Season the chicken wings with salt and pepper
• Place the wings in a bowl and add the marinade on top
• Refrigerate for 3 hours or overnight
• When ready, preheat the oven to 200 degrees c
• Lay the wings in a single layer on a baking sheet
• Bake for 30 minutes or until the skin gets crispy and the wings are cooked through
• Meanwhile, make the cilantro sauce by adding all the ingredients to a blender
• Transfer the wings to a serving plate and serve with cilantro sauce on the side
  
  
  

THE DRINKS

Menta Fresh 

Serves 6

• Caleño Light & Zesty – 300ml
• Fresh lemon juice – 90ml
• Sugar syrup (2:1) – 90ml
• Fresh mint – 20 to 30 leaves
• Soda water – 150ml

Method: 

• Smack the mint in the palm of your hand to release the oils
• Add to pitcher along with the other ingredients
• Top with ice

Fresa Para Todos

Serves 6

• Caleño Light & Zesty – 300ml
• Fresh strawberries (tops cut off) – 10 to 12
• Raw honey water (2:1) – 60ml
• Fresh lemon juice – 30ml

Method: 

• Add the ingredients to the pitch
• Give them a muddle
• Top with ice