Barilla Pasta – Your Foundation for Latin Flavors
At Barilla for Professionals, we see firsthand the wide range of cuisines and flavors that pair with pasta. Inspired by Cinco de Mayo, here are a few of our favorite Latin-inspired dishes from our chef partners around the country. See the full collection here, and below for a few spotlight dishes!
This dish from Chef Luis Haro takes inspiration from birria, the slow-cooked stewed meat that’s legendary in taco form. This version uses pasta as the foundation with delicious results.
.png)
Elote, the Mexican street corn, is another latin dish that’s having a moment. Here it moves to the center of the plate paired with Barilla Protein+ pasta!
Chef Charles Kimball takes the ingredients for a roasted tomatillo salsa, and makes it a sauce for mezzi rigatoni pasta. Fresh seasonal veggies for spring – peas, asparagus and fresh herbs – complete this vegetarian entrée.
Chef Kevin Felice gives enchiladas an Italian twist with manicotti – so much easier than working with tortillas! This version was designed to be speed scratch and vegan – you can easily swap in full dairy and add proteins as you like.
Chef Matt Harding’s “coloradito” red mole uses traditional plantains as a thickener along with guajillo chiles, tomato and warming spices. Done here with orecchiette pasta to cup and hold that luscious sauce. Si se puede!
Chef Wade Garza’s traditional “sopa seca” or “dry soup” is a classic comfort food pasta dish that uses broken spaghetti or fideo. Since the pasta cooks in the broth, it absorbs the liquid and it’s flavors, and releases starches. So simple, and so good!
To see more recipes inspired by Latin Flavors, visit https://www.barillaforprofessionals.com/en-us/recipes/all/?categories=latin-flavors.