Father’s Day BBQ with a Latin Twist

Chances are you might be planning a BBQ feast for Father’s Day and Latin cooking expert, Amalia Moreno-Damgaard stopped by with great ideas to add some Latin flare that will wow your whole family.


Quick and Zesty Adobo Pork Tenderloin
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)


Achiote Rub
4 tbspolive oil
1.75 oz. achiote condimentado paste
1/2 tsp Kosher salt
1 tspfreshly ground black pepper
2 1/2 lbs pork tenderloin (2 tenderloins)


Put the oil in a large bowl. Add the achiote paste, salt, and pepper. Wearing disposable gloves, crumble the achiote paste with your fingers and blend it thoroughly with the other ingredients to form a thick paste. Add the pork tenderloins. While still wearing gloves, work the achiote paste with fingers into the tenderloins making sure they are well coated with the mixture. Place a griddle or large nonstick skillet on medium high heat for 2 minutes.  Roast the tenderloins until medium charred and cooked, about 4 minutes per side, turning with tongs on all four sides. Transfer to a platter, cover with foil, and rest for 15 minutes. Slice and serve immediately.

Amalia’s Notes:  Marinate the chicken the evening before for deeper flavor, or a few hours to a few minutes before grilling time.


Fresh Beets with Onion, Lime, and Sea Salt
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)
Makes about 2 3/4 cups


3 medium fresh whole beets, stalks removed, washed
1/3 cup freshly squeezed lime juice (or champagne vinegar or white wine vinegar)
1/4 cup julienned yellow onion
Sea salt and freshly ground black pepper


Put the beets in a medium saucepan and fill the pan with water to cover the beets. Bring to a boil on the stovetop, then lower the heat and cook until the beets are tender, about 40 minutes. Transfer the saucepan to the sink and drain the hot water. Cool the beets under cold running water. With your bare hands, peel the beets by squeezing them gently while they’re still submerged in the cold water. Transfer the beets to a cutting board.  Slice or dice the beets and transfer them to a medium bowl. Add the lime juice and onions and season with salt and pepper. Serve the beets immediately or keep them in the refrigerator until you’re ready to eat them.


Guatemalan Guacamole
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)
Makes about 1 3/4 cups


3 ripe avocados, mashed to a chunky texture
2 tablespoons freshly squeezed lime juice
1 tablespoon shredded onion
1/2 teaspoon crumbled oregano
1/2 teaspoon kosher salt

Combine all the ingredients in a bowl and mix them well. Taste and adjust seasonings, if needed.



Pineapple Refresher with Raspberries and Blueberries
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)
Makes 4 1/2 cups


1 cup pineapple chunks
3 cups cold water
3 to 4 tablespoons sugar


Combine the fruit, water, and sugar in a blender and purée to a fine consistency. If you like, pour the mixture through a wire or mesh colander to strain out the pulp.

Transfer the liquid to a pitcher and chill it. Taste and adjust sweetness, if needed. Serve in tall glasses filled with ice. Garnish with raspberries and blueberries.

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