Sancocho is a nourishing stew popular throughout the Latin World. It originated in Spain’s Canary Islands where is is a simple and spicy fish and potato stew.
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Sancocho
Samosas
(Indian, Pakistani, African deep-fried potato pastries)
Samosas are the perfect chaat, or Indian snack food. These tetrahedral pastry pockets are made with a variety of stuffings, both vegetarian and with meat.
Sambar
(Indian spicy lentil stew)
Sambar is a stew from southern India of with yellow lentils (toor dal) simmered with tamarind-flavored water and a special blend of spices called sambar powder.
Sambal Kacang
(Indonesian peanut sauce)
This famous Indonesian peanut sauce is pronounced “sahm-ball kah-CHANG.” Another name for it is bumbu satay. Serve with satay ayam or gado gado.
Sambal Belacan
(Malaysian spicy red chile and shrimp paste sauce)
The go-to sauce in Malaysia, sambal belacan is a spicy red chili sauce, its flavored deepened and made more complex with dried shrimp paste.
Samaki wa Kukaanga
(East African spicy fried fish)
Samaki wa kukaanga, Swahili for “fried fish,” is a simple but popular way to prepare fish in Eastern Africa. It is a popular item at roadside food stands.
Salsa Verde
(Mexican tomatillo salsa)
Emerald green salsa made with tomatillos is a refreshing and brightly flavored change from your typical tomato-based salsa.
Salsa Romesco
(Spanish, Catalan roasted pepper and nut sauce)
Hailing from Tarragona in the northeast of Spain, romesco sauce gets its vermillion hue and smoky flavor from roasted red peppers.
Salsa Roja
(Salvadoran tomato sauce)
Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, is often served alongside pupusas and curtido.
Salpicón de Res
(Central American shredded beef salad)
Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas.