Post Sandy Storm: Best Stove-Free Latin Recipes

No power? No problem?

If Sandy has left you with little to no electricity, you’re still in luck because there are plenty of mouthwatering, Latin dishes you can prepare with the entire family without a stove. Not only are these select picks healthy, but they are certain to satisfy grumbling tummies. Take a break from the oven and get cooking!

Fresh Fruit Vessel


• 1 pineapple, cored, cut in half and cubed

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• 1 mango, cubed

• 1 pound strawberries, sliced

• 1 cup blueberries

• 2 cups watermelon, cubed

• 3 kiwis, cubed

• 1 pomegranate

• 5 mint leaves, minced

• 1 lemon, juiced

• 1 teaspoon vanilla extract


1. Begin by scooping out the inside of the pineapple and place chunks in a large bowl.

2. Add the rest of your fruits (except pomegranate seeds), lemon juice and vanilla extract.  Mix well.

3. For the pomegranate, cut into 4 pieces and submerge under water to remove the seeds.

4. Add half the seeds to the fruit mixture.  Lightly toss again.

5. Spoon fruit mixture into pineapple bowl filling the platter with leftover fruit.

6. Top with remaining pomegranate seeds. 

Serves 8-10.

Sun Dried Tomato Pesto Rounds


• 1 (16 oz) log fresh mozzarella

• 6 oz. sun-dried tomatoes, chopped

• 2 garlic cloves, chopped

• 1 bunch fresh basil leaves, chopped

• ½ cup extra virgin olive oil

• Salt and freshly ground black pepper


1. Slice  mozzarella into ½ inch rounds. Set aside.

2. Chop remaining ingredients.

3. Using a mortar and pestle, muddle sun-dried tomatoes, garlic, basil, oil, salt and pepper, to taste, until well blended.  (You may also use food processor or blender).

4. Spoon mixture over mozzarella.

5. Serve immediately.

Makes 16-20 rounds.

Strawberry Mango Triflelicioso


  1. 1 -8 ounce prepared angel food cake (you can buy at store already made)
  2. 1 pint fresh strawberries, quartered (save a few whole for top of each cup, optional)
  3. 3 mangoes, cubed
  4. ½ cup sweetened condensed milk
  5. 1 ½ cups cold water
  6. 1 ounce box sugar-free instant vanilla pudding mix
  7. 8 ounce tub reduced-fat whipped topping, thawed


1. Set aside first three ingredients.

2. In a bowl, whisk the milk and water, then whisk in the pudding mix until thickened, about 2 minutes. Let stand for 2 minutes or until set.

3. Fold in the whipped topping.

4. Spoon half the pudding mixture into 12-8ounce cups.'

5. Top with half of the cake cubes, mangoes and strawberries. Repeat layers once.

6. Top with remaining pudding mixture. Garnish with whole strawberries.

Makes 12 servings.

Spicy Mango Salad with Passion Fruit Mousse Topping


• 3 ripe mangoes, peeled and cubed

• 3 limes, juiced

• 2 tablespoons extra-virgin olive oil

• ½  teaspoon red pepper flakes

• 1 tablespoons jalapeño, finely chopped

• 2 tablespoons cilantro, finely chopped

• 2 tablespoons red onion, finely chopped

• 3.5 ounces frozen passion fruit pulp

• ¾ cup condensed milk

• ¾ cup heavy whipping cream


1. Mix frozen passion fruit pulp, heavy cream and condensed milk until soft.

2. Transfer to small bowl and let it cool in a ice box for an hour.

3. To prepare salad, place the mango cubes in a large bowl.

4. In a small mixing bowl, whisk the lime juice, olive oil, jalapeño, cilantro, red onion and chili flakes.

5. Pour dressing over mango and mix until well coated.

6. Let it cool for about 30 minutes to allow the flavors to blend.

7. Serve chilled with a dollop of passion fruit mousse.

Serves 4.

Chilean Simple Salad


• 1 large Spanish onion, thinly sliced

• 4 medium ripe tomatoes, sliced julienne style

• 2 tablespoons cilantro, chopped

• 1 garlic clove, crushed

• 3 tablespoons extra virgin olive oil

• ½ lime, juiced

• Salt

• Fresh ground pepper to taste

• 1 avocado, cubed (optional)


1. Thinly slice onion and place in bowl of cool salted water for one hour.

2. While marinating the onions, slice tomatoes and chop your cilantro.  Then place in a large serving bowl.

3. Crush garlic. Add olive oil and mix.

4. Drain onions (you may need to pat dry with paper towels).

5. Add to salad bowl and pour garlic and olive oil mixture.

6. Add lime juice and fresh ground pepper. Toss until well-blended.

Options: Add avocado. And if you’re not a fan, replace cilantro with fresh parsley.

Serves 8-10

Chipotle Guacamole


• 3 avocados, cubed

• 1 lime, juiced

• ½  teaspoon kosher salt

• 1 chipotle in adobo sauce, minced

• ½ to ⅓ cup red onion, diced

• 2 large ripe tomatoes, seeded and diced

• 1 tablespoon cilantro, chopped

• 2 garlic cloves, minced


1. In a large bowl place the toss the avocado and lime juice until well combined.

2. Sprinkle salt and mash using a potato masher or back of fork leaving a few pieces whole.

3. Fold in onions, tomatoes, cilantro, chipotle and garlic.

4. Cover and set aside for about an 1 hour in order to distribute flavors.  Then serve with tortilla, plantain or yuca chips.

Makes 2 cups.

The “Victor Cruz” Salsa


• 4  large ripe tomatoes, chopped

• ½ cup red onion, chopped

• 1 cup black beans

• 1 jalapeno, minced (optional)

• 2 tablespoons cilantro, finely chopped

• 3 garlic cloves, minced

• 1 lime, juiced

• ¼  cup olive oil

• ¼ teaspoon ground cumin

• ¼ teaspoon ground coriander

• ½  teaspoon salt


1. Chop all ingredients and place in a large mixing bowl.

2. Add lime juice, olive oil, spices and salt.  Toss until well-combined and let it marinate for 15 minutes before serving.

3. Serve with choice of chips.

Optional:  Add 1 jalapeño, seeded and finely chopped.

Makes 3 cups.

Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez. Follow her on Twitter: @micocinalatina and visit her website

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