Peruvian Quinoa Drink

Peruvian Quinoa Drink
Recipe type: Drink
Cuisine: Peruvian, South American
Prep time: 
Cook time: 
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Serves: 4
We tasted this drink for the first time in the Andes Mountains in Peru. Served at breakfast it is a warm hearty drink loaded with protein that will give you energy throughout the day. This recipe varies quite a bit from others that I have found.
  • 1 liter of water
  • ½ cup quinoa
  • 2 apples, peeled and grated (or chopped very fine)
  • ¼ of a pineapple peeled and grated (or chopped very fine)
  • 1 tablespoon of sugar, or to taste
  • 1 cinnamon stick and 2 cloves
  • 1 tablespoon corn starch (or similar thickening agent)
  1. Soak the Quinoa overnight in water (~12 hours) or boil for 20 minutes
  2. Rinse thoroughly after soaking or boiling.
  3. Put ready quinoa in water, add finely chopped or grated apples and pineapple along with cinnamon stick and cloves and simmer for 20 minutes
  4. While heating up other ingredients, add corn starch to small amount of cold water to form a paste.
  5. Slowly add paste to other ingredients while stirring until desired thickness.


Changua – Colombian Breakfast Soup

Changua - Colombian Breakfast Soup
Recipe type: breakfast
Cuisine: Colombian
This soup was served to us on multiple occasions. Typically served at breakfast it could be good any time of the day.
  • 4 cups milk
  • 2 cups water
  • 4 eggs
  • ½ cup chopped fresh cilantro, plus more for serving
  • ¼ cup of white creamy cheese
  • 3 scallions chopped
  • Capers optional
  • Salt and pepper
  1. Bring the milk and water in a medium pot and bring to a boil.
  2. Add the onion, salt and pepper and cook for 3 minutes. Reduce the heat to medium and add the eggs without breaking them.
  3. Let the eggs cook for 3 minutes and add the cilantro.
  4. Add the cheese
  5. Serve warm with bread on the side and garnish with fresh cilantro and optional capers



Nicaraguan Cuisine – Indio Viejo

Nicaraguan Cuisine - Indio Viejo
Recipe type: Entree
Cuisine: Nicaraguan
This is a slow cooked meat in a maize mash with many deep and rich flavors. Something very different than what we experienced throughout Central America as Hungry Riders.
  • Ingredients for the meat:
  • 2 pounds of beef (chuck) or chicken
  • 1 onion
  • 1 bell pepper
  • ½ head of garlic
  • salt
  • Ingredients for the masa:
  • 8 onces of maíz dough o
  • 10 tortillas cut into peices
  • ½ tablespoon of oil (olive)
  • 1 onion
  • ½ head of garlic
  • 1 teaspoon of pepper
  • 1 pinch of cumin
  • 1 juice of a sour orange
  • 5 springs of mint
  • 3 tomatoes
  • Ingredients for frying the meat:
  • ½ cup of lard
  • 2 large onions
  • 2 large bell peppers
  • Ingredients for the salsa criolla:
  • 1 teaspoon of oil
  • 2 tomatoes sliced
  • 2 medium onions sliced
  • 3 tablespoons of tomato sauce
  • 1 teaspoon of sugar
  • ½ cup of water
  • salt and pepper to taste
  1. Boil the meat with onion, pepper, garlic and salt with enough water until soft. Remove the meat and shred. Strain the broth and save for later use.
  2. If you have tortilla, cut it into pieces and soak for an hour with some broth or if you are using flour, knead with a little broth. The end result of masa with either method add liquefied onion, pepper, garlic, pepper, cumin, and tomato. Add more broth until it is thick like a porridge.
  3. Heat lard for frying the chopped onion and bell pepper with shredded meat. When onions are clear add the masa and cook stirring constantly about 15 minutes to prevent sticking or until golden.
  4. Finally, add springs of mint and sour orange juice to taste. Season with salt to taste. If too dry, add reserved broth. To serve pour salsa over the indio viejo.
  5. Salsa Ciolla:
  6. Fry onion in oil and sliced ​​tomatoes then add the other ingredients and let rest to let the flavors mix. Pour over the Indio Viejo before serving.


Guatemalan Chirmol Sauce

Photo coming soon

Guatamalan Chirmol Sauce
Recipe type: Sauce / Salsa
Cuisine: Guatamalan
Prep time: 
Cook time: 
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Serves: 10
Very simple and delicious sauce to put over any type of grilled meat.
  • 1 small onion or 3 scallions
  • 12 medium tomatoes
  • 2 cloves of minced garlic
  • 1 lime, juiced
  • ½ cup cilantro
  • 3 tablespoons oil, (olive oil likely the best)
  • ½ jalepeno (optional)
  • salt and pepper to taste
  1. Grill onions and tomatoes till soft. Remove the skin of the tomatoes, its ok if it is blackened.
  2. Puree in blender or smash together in a bowl, tomatoes, onions, and garlic.
  3. Add olive oil, cilantro, lime juice and salt and pepper to taste.
  4. Serve either hot or cold over grilled meats such as beef, pork, chicken or fish.


Belizean Stewed Chicken with Rice and Beans

Belizean Stewed Chicken with Rice and Beans
Recipe type: entree
Cuisine: Belizean
Prep time: 
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Serves: 4
This is The Dish of Belizean food. Many Belizeans will eat some version of this for one of their 3 meals a day.
  • 1 whole chicken, cut into pieces
  • 2 servings of recado (a Central American spice or small amount of cayenne + Paprika)
  • ½ teaspoon of pepper
  • 1 onion sliced for the chicken
  • 1 tablespoon of white vinegar
  • 3 tablespoons of Vegetable oil
  • 2 teaspoons of sugar (brown)
  • 2 cups of water (added 1 cup at a time)
  • 1 teaspoon Worcestershire Sauce
  • 1 cup dry red kidney beans
  • 1 sliced onion for rice & beans
  • 1 cup coconut cream
  • 1 clove of garlic
  • 2 cups of white rice (uncooked)
  • salt and pepper to taste
  1. For Chicken:
  2. Rub recado (or substitute) thinly over chicken with either a bit of oil or fat.
  3. Heat oil in large pot and brown chicken in heated oil.
  4. Add onion to partly browned chicken.
  5. Pour off excess fat and add vinegar and water, and let simmer 5 minutes.
  6. Add 1 more cup of water along with sugar, and Worcestershire Sauce, and let stew. (1 to 3 hours)
  7. For the Rice and Beans:
  8. Soak beans overnight covered with water
  9. Boil beans till tender for ~1.5 hours adding ½ onion and garlic during last 15 minutes.
  10. Add coconut cream and the remaining onion with salt and pepper.
  11. Rinse rice then add to pot of beans.
  12. Cook gently for 20 minutes or until liquid is absorbed.
  13. Add more water until rice is cooked.
  14. If the bottom of the pan becomes scorched do not stir, just leave there (you can still eat this part, they do in Belize!)
  15. To thicken gravy add 3 tsp of corn starch to ½ cup of cold water then simmer for an additional 5 minutes.
  16. Pour chicken and sauce over rice and beans. In Belize they serve this with some type of coleslaw, pasta, potato salad or fried plantains.


Puebla Style Chicken Mole

Puebla Chicken Mole
Recipe type: Entree
Cuisine: Puebla, Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 15
When we visited Puebla Mexico in Hungry Riders Episode 7, we had the chance to learn how to make authentic home made mole from scratch. This is the recipe featured in that episode which can be used for additional instructions and tips. While it does take quite a bit of time and some work, the results are worth it. The end result is a deeply complex sauce that is out of this world, invented by nuns.
  • 4 large chile ancho
  • 4 large chile mulato
  • 2 small chile chipotle
  • 1 cup of almonds
  • 1 cup of peanuts
  • 1 cup of sesame seeds
  • 1 large stick cinnamon
  • 3 cloves
  • 3 black peppercorns
  • 1 dried tortilla
  • 1 piece of stale bread
  • 2 tomatoes
  • 1 large white onion
  • 1 large platano macho (plantain)
  • 1 chocolate bar (unsweetened Mexican)
  • 3 cloves of garlic
  • Canola oil as needed
  • Manteca (lard)
  • ½ cup of raisins
  • Salt
  • ½ cup of sugar to taste
  • 1 Chicken
  • dry unsalted crackers
  • Cilantro
  • small sprig of mint
  • onion
  • 6 cups of chicken broth
  1. Boil cut up chicken ahead of time with onion, cilantro, cinnamon and mint.
  2. Deseed chiles and remove stems.
  3. Slice onions, tomatoes, and plantains (large slices).
  4. Soak almonds in hot water.
  5. Soak raisins in room temperature water.
  6. Fry tomatoes in only oil until soft. Remove tomatoes, then fry onions in same oil until they're clear but not brown.
  7. In a separate pan, use lard and oil to fry in the following order, one ingredient at a time, emptying into large pot (no heat) as you go: platanos, tortilla, bread, almonds, peanuts & spices, chiles, then the sesame seeds soaking up remaining oil.
  8. Add chicken broth to the pot of fried ingredients then let sit for 5 minute
  9. Process in blender, filter through strainer, add water as necessary.
  10. Put in large pot on medium heat and stir frequently until it comes to a boil.
  11. Add whole chocolate bar, stirring until it is entirely melted, add sugar and salt to taste continuing to stir.
  12. Simmer for 15 minutes, stir occasionally, but it does not require constant stirring at this point.
  13. Add cooked chicken and simmer for another 15 minutes. Then eat!
  14. Sprinkle sesame seeds at the table to taste.
  15. Serve with white rice and maize tortilla.




Enchiladas Mineras


Enchiladas Mineras
Recipe type: Entree
Signature Dish from Guanajuato Mexico. Featured in episode 6 of Hungry Riders. This dish loads up on carbs for hungry miners (Hence the Mineras). An interesting twist on a classic Mexican enchilada.
  • 4-5 medium potatoes (pealed)
  • 4-5 carrots
  • 8 dried chiles guajillos, remove stems and seeds
  • 2 dried chiles anchos, remove stems and seeds
  • 1 white onion
  • 2 cloves of garlic
  • 8-10 Corn tortillas
  • 1 package of Cotija cheese
  • 1 tsp oregano
  • Cayeanne to taste
  • Salt to taste
  • "Enough" Canola type oil
  1. Boil water in order to cook chunks of potato and carrots until done but firm.
  2. Roast cleaned chiles in a skillet until bubbled but not burned, then soak for 20 minutes in hot water until soft.
  3. Using a blender puree ¼ of the onion, garlic, oregano, dash of cayeanne and salt, then add and blend soaked chiles for the sauce. Strain using small sieve and separate out the liquid.
  4. Heat oil in skillet to soften tortillas. Dip tortilla briefly in oil turning immediately. Then dip tortilla in enchilada sauce and roll tightly with Cotija cheese. Cooked shredded chicken would also work.
  5. Fry potato and carrots in oil remaining oil, with a little of the enchilada sauce for flavor.
  6. Pour additional sauce over enchiladas, then add potatoes, carrots, some diced onion, and additional cheese to taste.


Tarahumara Dish: Apregate


Tarahumara Dish - Apregate
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
This was the Tarahumara dish we made in Batopilas in Episode 5 of Hungry Riders. It is a 1 pot meal that someone could make almost anywhere though I am not sure it will taste the same without a wood fire. There are many ways someone could add to this to more suit their tastes. This is a very hearty meal that will feed a large group.
  • 4 medium potatoes
  • 1 white onion
  • 4 cloves of garlic
  • 4 tomatoes
  • half pound of beef (I think we used sirloin but that is all the local market had)
  • Cooking oil (we used Canola)
  • Salt to taste
  • Tortillas for serving
  1. Chop everything into small bite sized cubes: potato, onion, tomato, and beef.
  2. Cook the potatoes in a generous amount of oil, not to fry them, but just to cook through. the potatoes are not really fried, but just cooked through.
  3. Then add the beef, onions, garlic, and tomatoes, and cook an additional 5 minutes.
  4. Once cooked through, almost like a very thick stew, serve in tortillas and eat with your hands.
With my American palate, I would add some pepper. I am sure people will add a number of ingredients to this recipe, so let us know how it turns out! Also keep in mind, this is an example of what the Tarahumara are eating now, because for quite a while their diet consisted primarily of corn.


Coyotas Recipe

Coyotas Recipe
Recipe type: Appetise,dessert
Prep time: 
Cook time: 
Total time: 
These are a delicious pastry found primarily in the Hermosillo region of Sonora in Mexico. This was the closest recipe to Dona Maria from hungry riders Episode 4. The name Coyota is mestizo and means “daughter of Indigene and Spaniard – sweet, dark skinned and full of grace.” An exquisite hybrid and a modern empanada.
  • 2 lbs flour + 5 tablespoons for filling
  • 1 lb of shortening
  • 6 piloncillos (raw evaporated sugar cane juice)
  • 2 tbsp.yeast
  • 1 cup water
  • 2 egg, beaten for brushing
  1. In a cup of water dissolve 2 piloncillos, set aside.
  2. Crush the other 4 piloncillos and mix in 5 tablespoons of flour. Mix well by hand and set aside.
  3. In a separate mixing bowl add flour, shortening, yeast, water with dissolved piloncillo and mix well until reaching a doughy consistency. Add more water if needed.
  4. Knead dough by hand and roll into 40 balls. With a rolling pin, roll each ball into tortilla size and shape. Add 1-1/2 tablespoons of pilloncillo flour to 20 of the rolled out dough tortillas. Cover with the other dough tortilla and bend in the edges. Cut edges using a circular cutter if available
  5. Lightly grease a baking sheet.
  6. With a knife or fork, poke holes on top of each one, place on baking sheet and brush with egg, bake until golden, 350F.
Note, your oven will likely take longer than the wood fired ones at Dona Maria.


Cactus Fries with Prickly Pear Sauce

Cactus Fries with Prickly Pear Sauce

Cactus Fries with Prickly Pear Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
Ever wonder what to do with the cactus you see at the supermarket? How about some fries? We found these at The Cowboy Club in Sedona Arizona and they were kind enough to share their recipe. Now that's cowboy hospitality!
  • 1 Pad of Prickly Pear Cactus (Napolitas Cactus)
  • 1 tbl flour
  • 2 tbl baking powder
  • ¼ lb cornstarch
  • 1 tbl salt
  • 2 tbl paprika
  • 1 tsp white pepper
  • 3 tbl garlic granules
  • 1 tbl sugar
  • Prickly Pear Sauce:
  • ¼ cup Prickly Pear syrup
  • ¼ cup rice vinegar
  • ¼ cup Red Hot
  • 1 tbl lime juice
  • 1 tbl soy sauce
  • ½ tbl white sugar
  • 1 tbl cilantro
  • 1 tbl green onion
  • ½ tbl corn starch
  • 1 tbl water
  1. To prepare the Prickly Pear Sauce, bring vinegar, Red Hot and soy sauce to a boil, then add slurry of corn starch and water.
  2. Add remaining Prickly Pear Sauce ingredients.
  3. Cut cleaned cactus into fry shaped slices (can be purchased in the supermarket)
  4. Drain cactus in colander.
  5. Coat with buttermilk, let soak overnight.
  6. Drain off most of the buttermilk.
  7. Coat cactus in seasoned flour.
  8. Cook in a fry basket for 3 minutes at 325 degrees or until crispy.

Big thank you to The Cowboy Club in uptown Sedona, AZ.