If you’ve ever walked through a market in Venezuela, the smell of sweet corn on a hot griddle is unmistakable. It’s the smell of Cachapas . Traditionally, making these requires grating fresh, tender corn—a messy and time-consuming process that is almost impossible to do with the types of corn we usually find in Northern Europe. But there’s a shortcut that doesn't sacrifice the flavour. Using Harina P.A.N. Dulce , you can have steaming, sweet cachapas on your table in under 2

If there is one snack that defines Latin American street food, it’s the empanada. While every country has its own version, there is something uniquely satisfying about the Corn Dough Empanada . Unlike the baked wheat versions you might find in some cafes, these are naturally gluten-free, golden-yellow, and have a crunch that you can hear from across the room. And today we're showing you how to make empanadas in the Baltics. The Secret is in the Flour To get that authentic tex

If there is one thing that unites kitchens across Colombia and Venezuela, it’s the Arepa . If you want something warm , gluten-free , and versatile . That’s where the arepa comes in. Made from pre-cooked corn flour (like the iconic Harina PAN ), arepas are essentially "corn cakes" that you can fill with almost anything. But how do you get them right? There are three main ways to cook them. The Foundation: The Dough Before you decide on the cooking method, you need the perfect

Discover the bold, fruity flavour of Aji Amarillo — Peru’s signature chili — now available in Estonia. Learn how to use both the paste and dried versions in everyday cooking, with tips, recipes and product comparisons to bring Latin flavour into your Baltic kitchen.

Discover the heart of Colombian baking with two beloved cheese breads: pandebono and buñuelos. Learn their cultural roots, how to prepare them at home using La Tienda’s ready mixes, and how to enjoy these comforting treats in Estonia. A must-read for Latin food lovers and curious locals alike.