Latin Recipes. Here's where you can access FabulousFoods.com's collection of Latin recipes, including Latin dishes from top chefs, cookbook authors, restaurants, and culinary professionals.

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Southwestern Style Chicken Lime Soup By Cheri Sicard Recipe for Southwestern Style Chicken Lime Soup. Soups with the flavor of lime, like this one, are popular in the Yucatan.

Mango Habenero Salsa By Gwyneth Doland Recipes for Mango Habenero Salsa. This salsa is great with grilled pork or seafood. The flavor of habenero chiles matches well with tropical fruit.

Chef Dan Gilmore's Salsa Fresca By Chef Dan Gilmore Recipe for Chef Dan Gilmore's Salsa Fresca. Serve this savory salsa with Chef Dan's Goat Cheese Tamales.

Ceviche Supreme By Kelley Coffeen Recipe for Ceviche Supreme. Splashes of red, green, and yellow teamed with a delicate, white seafood make ceviche an exotic appetizer.

Southwestern Style Steaks with Chili Butter By Bob Carter Recipe for Southwestern Style London Broil with Chili Butter. Because the meat marinades for so long, you can use a cheaper cut like of meat for this recipe, such as London broil.

Flank Steak with Warm Potato and Black Bean Salad By Sam Gugino Recipe for Southwestern Flank Steak with Warm Potato and Black Bean Salad. This is a quick and easy yet elegant recipe for every night suppers from Chef Sam Gugino.

Guajillo Salsa By Mark Miller with John Harisson Recipe for Guajillo Salsa. This recipe can be served cold as a salsa or hot as a sauce; either way, be prepared for the compliments to fly!

Brazilian Shrimp Soup By Cherie Hamilton Recipe for Brazillian Shrimp Soup -- Caldo de Camaroes. This soup is a must for shrimp lovers. It is a delicately flavored shrimp broth enhanced with whole shrimp.

Brazilian Grilled Steaks or Pork By Cherie Hamilton Recipe for Brazillian Grilled Steaks -- Bisteca na Chapa. This recipe is for beef steaks or slabs of pork that are first marinated and then cooked on a grill over hot coals.

Arroz con Pollo By Fernando Saralegui Recipe for Arroz con Pollo. A traditional garnish for this bursting with Latin flavor and spirit dish is artichoke hearts, asparagus spears, and halved hard-boiled eggs.

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