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Street-Style Pad Thai

The town of Ao Nang, down in Krabi, is where we found our favourite. We don’t know the specifics of what made this one stand out, a couple of simple additions were obvious. Most notably was the addition of caramelized shallots that added an interesting dimension we hadn’t encountered before.
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North Indian Red Lentil Dahl

Don’t let the ingredients or preparation intimidate you. Remember, it’s just a simple stew. Most of these ingredients should be available in most large supermarkets, but if you’re lucky enough to have an Indian market – even better.
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Spicy Mexican Pickles

We first discovered these delicious pickles while in Oaxaca, and were soon a staple in our fridge wherever we stayed in Latin America. Quick, cheap and easy to make, they'll make a great addition to any Mexican meal.
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Tostones

Quite simply, they're fried plantains, a close relative to bananas. These are simple to make and are a great alternative for French fries or chips at your next BBQ.
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Jacòn de Pollo

Here is a really interesting recipe known in Guatemala as Jacon de Pollo. While I don’t know the literal translation; I do know that it’s a delicious dish of chicken, stewed in a tomatillo-pumpkin seed sauce.
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Vigoron (Pork & Yuca Salad)

Found on street corners and kitchens throughout Central America, primarily Nicaragua and Costa Rica. While technically a salad, it resembles one only in the vaguest way. While consisting of only three components, it requires all three to avoid it being a confusing or outright unenjoyable mess.
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Cordita (Latin Pickles)

This might very well be one of the easiest recipes you’ll ever make. Typically used for Latin staples such as vigoron and pupusas, this condiment is almost as versatile as the spicy Mexican pickles. Consider using it as a topping for anything from fish tacos, hot dogs or even fried rice.
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Reganoñas (Colombian Corn Fritters)

Reganonas are the best street snack we’ve found in Colombia, and are ridiculously easy to make. The subtle sweetness of the fritter itself straddles the lines of dinner and dessert. The cool, salty bite of the cheese and tangy heat of the salsa do just enough to keep things savoury.
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