12 Delicious Latin-inspired food, dessert & drink recipes perfect for Easter

Think of them as Mexican French toast.

Ingredients:

• Bread slices
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup water
• 1 cinnamon stick
• Peppercorns
• Nutmeg powder
• 2 cups boiled milk
• 1 tsp, vanilla extract
• 4 eggs
• Salt
• Oil

Directions:

For the sauce, add the sugar and water to a saucepan and mix. Then add a piece of cinnamon a few peppercorns, 1/4 teaspoon of nutmeg powder, and 1/4 cup white sugar. Stir and let simmer until syrup thickens.

In a bowl mix 2 cups of boiled and cooled milk with vanilla extract. Put the vanilla milk in a deep dish.

Prepare the egg mixture by cracking eggs and separating whites and yolks into separate bowls. Once eggs are separated, add a pinch of salt to the egg whites and whisk until you get soft peaks. Add the egg yolks to the egg whites and continue whisking until combined.

Dip thickly sliced bread into vanilla milk, make sure both sides get dipped. Then dip slices into the egg mixture making sure to coat the whole slice. Fry on both sides in a pan with oil.

Yes, you can absolutely have a Cuban sandwich for breakfast!

Ingredients:

• Lime juice
• Cumin
• Oregano
• Salt
• Pepper
• Pork butt
• Cuban bread or baguette
• Sliced Ham
• Cheese
• Mustard
• Garlic oil
• Pickles

Directions:

Make a marinade out of lime juice, cumin, oregano, salt and pepper. Slice pork butt, salt on both sides, add marinade and let sit for 8 to 10 hours. Then roast at 250 degrees for 8 to 10 hours. Shred the pork butt.

Prepared your bread by slicing, spreading mustard on one slice and garlic oil on the other slice. Add cheese on the slice with mustard side and roast beef on the other slice. Place on cookie sheet and heat in oven that has been preheated to 350 degrees for two minutes. Remove from oven, add pickles, and bring the two halves of sandwich together before pressing.

This is a hearty and tasty breakfast that will leave everyone satisfied.

Ingredients:

• 1/2 green bell pepper
• 3 eggs
• 1 tomato
• 1 onion
• 1/2 avocado
• Salvadoran crema
• Garlic
• Black beans
• Plantain
• Queso fresco
• Salt, pepper, and spices to taste

Directions:

Chop 1/2 onion and sauté in a pot with oil and garlic. Add the black beans and let simmer for 15 minutes. Add salt to taste and blend or mash.

Slice and fry plantains.

Chop 1/2 onion, green bell pepper, and tomato. Sauté onions and green peppers in pan with oil, then add tomatoes and sauté until all ingredients are almost cooked completely. Crack and scramble eggs then add to the veggies. Salt to taste.

Serve eggs on plate with crema, beans, fried plantains, sliced queso fresco, sliced avocado, and tortillas.

Fanesca is a beloved Ecuadorian Easter soup. Don't get discouraged by the amount of ingredients.

Ingredients:

• 2 lbs bbacalao seco or dried salt cod
• 6 cups of diced sambo or fresh squash zucchini, about 2 ½ lbs
• 6 cups of diced zapallo or squash about a small sized squash butternut squash or a large kabocha squash
• 2 cups of shredded cabbage
• 4 cups of cooked and peeled fava beans
• 4 cups of cooked corn kernels
• 3 cups of cooked green peas
• 2 cups of cooked lima beans
• 2 cups of cooked alubias or cannellini beans
• 2 cups of chochos or lupini beans peeled
• 2 cups of rice (cooked)
• 8 tbsp. butter
• 1 tsp. of achiote or annatto powder
• 1 cup of diced white onion
• 1 cup of diced red onion
• 10 garlic cloves crushed
• 1 tbsp. of ground cumin
• 1 tbsp. of dry oregano
• 1 tsp. of ground pepper
• 2 cups of roasted peanuts
• 10-12 cups of milk
• 1 cup of heavy cream
• 8-12 oz of cream cheese
• 1 cup of crumbled queso fresco
• 1/2 bunch of cilantro or parsley finely chopped
• Salt to taste

Directions:

You are going to start by soaking the salt cod in water for 24 hours and changing the water every 6 to 8 hours.

Watch the video above for detailed directions on the rest of the cooking process.

This is a great option to have available for those who follow a vegan or vegetarian diet. Even those who aren't vegan or vegetarian will enjoy it.

Ingredients:

• 7 tomatillos-remove husks and rinse clean
• 3 garlic cloves
• 1 serrano pepper
• 2 wedges of onion
• Sprig of cilantro split into two bunches
• Handful of spinach
• 1/4 tsp. salt
• 2 tbsp, vegan bouillon
• 7 cups of water + 1 cup for the sauce
• 1-1/2 tbsp. oil + more for to fry the enoki mushrooms
• 4 cans of chickpeas/hominy

Directions:

Watch the video above for detailed directions and don't be afraid to make the recipe your own.

These empanadas are tasty and filling. Plus, if you used pre-made dough, they are super easy to make.

Ingredients:

• 2 tbsp. extra virgin olive oil
• 1 cup diced onion
• 2 tsp. minced garlic
• 2 tsp. paprika
• 1 tsp. cumin
• 1/8 tsp. crushed red peppers
• 1 lb. ground beef
• Adobo seasoning
• 2 hardboiled eggs, chopped
• 1/4 cup presoaked raisins
• 1/4 cup pimento stuffed olives, sliced
• 2 packages of empanada dough
• Egg wash-beat one egg and one tablespoon of water together

Directions:

Cook diced onions in olive oil until softened. Add minced garlic, paprika, cumin, and crushed red peppers. Stir to mix. Add ground beef, mix and cook for 8 minutes. Add adobo seasoning to taste. Mix in hardboiled eggs, raisins, and olives.

Add 1 tbsp. meat mixture to center of empanada dough sheet, brush egg wash around perimeter of dough, fold in half, press edges to seal. Make small folds around pressed edges to form a braid. Place on lined baking sheet and brush with egg wash. Bake at 375 degrees for 20 minutes.

It can also be called Agua de Cuaresma, Sangre de Cristo, and Lagrimas de Virgen. The drink dates back to the 16th century and is a refreshing mix of beet juice, lettuce, fruits, and peanuts.

Ingredients:

• cooked beets
• orange juice
• shredded lettuce
• strawberries
• banana
• apple
• peanuts cut in half
• ice
• sugar
• water

Directions:

Blend the beets, orange juice, and a few strawberries with a little water. Once blended, pour into a pitcher. Add shredded lettuce, diced strawberries, sliced banana, and diced apple. Finish off by adding peanuts, sugar to taste, water, and ice.

This, of course, is an adult beverage because it contains rum.

• 2 oz. coconut rum
• 1 oz. fresh lime juice
• ¾ oz. simple syrup
• 1 oz. club soda
• 6-8 mint leaves

Directions:

Add everything except the club soda into an ice-filled shake and shake. Uncap shaker, add club soda and strain into an ice-filled glass. Garnish with mint and lime.

Doves are referred to in the Bible many times, so why not serve up some palomas for Easter?

Ingredients:

• 1 grapefruit wedge⁠
• 2 oz. grapefruit juice ⁠
• 1/2 oz. lime juice ⁠
• 1/2 oz. simple syrup⁠
• 2 oz. tequila
• Ice
• Club soda⁠

Directions:

Fill glass with ice, pour in grapefruit juice, lime juice, simple syrup, and tequila. Top off with club soda and garnish with grapefruit wedge.

This classic Dominican Easter dessert tastes great warm, at room temperature, or cold.

Ingredients:

• 2lbs Roman beans
• 1 cup whole milk
• 3 cups of evaporated milk
• 1 ½ cups coconut milk
• ⅓ can sweet condensed milk
• 2 cups sugar
• ¼ tsp salt
• 1 tsp ground nutmeg
• ½ tbs ground cinnamon
• 2 tbsp vanilla extract
• 3 cinnamon sticks
• ½ tbs whole cloves
• 2 batatas cubed
• 1 tbsp, raisins
• 1 tsp. ground cloves

Directions:

Check out the full instructions in the video above. You'll need a blender and an instant pot to complete.

This bread is fruit cake is popular in Chile during Easter and Christmas.

Ingredients:

• 8 medium eggs
• 500 grams of sugar
• 250 grams of butter
• 600 grams of flour
• 300 ml cinnamon infusion with anise and cardamom
• 2 tbsp. powdered anise
• 1 tbsp. cinnamon powder
• Pinch of nutmeg
• 3 tbsp. baking powder
• 400 grams of nuts
• 1 egg to paint the cake

Directions:

Watch the video for the full process. You're going to bake the dough at around 392 degrees for around 40 minutes.

Capirotada is Mexican bread pudding that is very popular during Easter. Honestly, it's not just for dessert. You can have it for breakfast or as a snack with your coffee.

Ingredients:

• 7 cups water
• 4 bolillo breads
• 5 piloncillo (evaporated cane sugar)
• 1 cinnamon stick
• 4 cloves
• Zest of 1 orange
• 1 cup peanuts
• 1 1/2 cups prunes
• 1/2 cup raisins
• 1 pack queso fresco
• Butter

Directions:

Watch the video above for the full instructions on how to make the syrup and bread pudding for this incredible dish.