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by Jonathan Vatner | July 27, 2011

cuban dinnerFlavors from all over Latin America -- including Cuba, Brazil, Peru and Puerto Rico -- are popping up on menus of top restaurants, according to The Food Channel (foodchannel.com). Consider small touches, such as replacing mashed potatoes with mofongo (a fried plantain dish), adding arroz con pollo (chicken and rice) to the buffet or serving pisco sours (made with the strong, colorless grape brandy produced in Peru and Chile) during the cocktail hour.