This savory recipe for guacamole made from avocado and plantains was created by the "Civilized Caveman," George Bryant, and it is completely gluten-free, and paleo-friendly.
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Like Brazil itself, our Bloody Paulistano is at once rustic and modern, with traditional notes of tomato and horseradish mingling with tropical açaí, a fried plantain garnish and, naturally, cachaça.  One sip of this effortlessly breezy cocktail will transport you below the equator, whether you’re here in Brazil or half a world away.
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Feijoada
Feijoada is a regional, traditional Brazilian dish made with various cuts of beef and pork, typically including sausage, pig's feet, and various other smoked meats. Here, chef de cuisine Abraham Trinidad shares the version he serves at Oficina Latina. Like many great recipes, this one was a collaborative effort.
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Fried Bananas
So, like many things in life, there are at least two ways to go about this. The classic way to make this dish is to use firm-ripe yellow plantains, which, in actual appearance, should be turning nice and black on the outside, for the most part. Don't worry, the insides are still perfectly good — they're quite different from bananas. The other way to do this is to use regular old, ripe bananas. They should be really fragrant and have spots all over. I actually prefer this preparation because that's the way my mom made them when I was growing up — bananas are just much easier to find than plantains here in the States. Much to my surprise, I was able to find plantains, so I made the dish both ways. So, what's the difference? Well, if you like a chewier texture and a starchy taste, use plantains. They're more appropriate as a side dish and end up looking nicer when deep-fried. (Hence, the plantains are pictured at left.) On the other hand, if taste matters more to you than appearance, use bananas. Deep-frying them with the light batter transforms the interior into a gooey masterpiece and the crust turns nice and crispy around the edges. For some reason, deep-frying them also brings out a little tang that makes them even more addictive. This ends up tasting more like a breakfast dish, which is the way it's eaten in Indonesia, or with a little ice cream, it can be a great dessert. Click here to see Bananas, Bananas Everywhere.
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For a more complex tasting appetizer, try mixing these unexpected ingredients for a flavorful surprise! Almost like a salsa, this dip could be more exciting for your guests than the actual game. 
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Yellowtail Ceviche
Try this delicious and easy yellowtail ceviche. In the restaurant, we serve this with a vinaigrette called "Mambo #3." One taste of this zesty, spicy concoction, and you'll know why. Knock the party guests' socks off with this appetizer. See all appetizer recipes. Click here to see 15 Easy Fish Recipes for Summer.
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Fondly known in our ‘test bar’ as a Bloody Pirate, this rum-based Mary starts with Bacardi Gold and gets progressively more tropical from there: Puerto Rican-style sofrito lends body and heat to the tomato juice, while sweet-and-salty garnishes of fried plantain and chicharrones add crunch and heft to what is truly ‘a breakfast in a glass’.
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Pan de Bono Sliders
In this recipe for sliders, pork tenderloin medallions pair wonderfully with pan de bono, a Colombian yucca cheese bread, and fried plantains. A little onion slaw and fried egg tops off this hearty and satisfying snack. See all pork recipes.
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