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A recipe from Mexico

Guacamole

Ingredients

• 3 avocados
• 1 Lemon *Juice of one lemon
• 2 Red Tomato
• 2 sprigs Cilantro
• 1 Onion
• 2 pinches of Salt

Instructions

• Wash the chopped red onion with cold water to remove the intense flavor, drain well.
• In a large bowl place the avocados, begin to mash them a little until you have a puree, it can be done very easily with a fork.
• Add the chopped tomato, garlic, cilantro, onion, and lime juice.
• Continue mashing the avocado until the ingredients are integrated and the desired consistency is reached.
• Add a llittle salt and mix for several minutes.
• Serve with nachos.

A recipe from Peru

Pisco Sour

Ingredients

• 2 cups ice
• 4 ounces pisco
• 2 ounces lime juice, fresh
• 1 ounce simple syrup
• 1/2 ounce egg whites
• Angostura bitters, to taste

Instructions:

• Fill a cocktail shaker with ice. Add all ingredients.
• Shake until chilled and strain into a cocktail glass. 
• Garnish with a lime slice and a few drops of angostura bitters.
• If desired, use a toothpick to swirl the angostura bitters into a design.

A recipe from Brazil

Caipirinha 

Ingredients

• 1 lime, cut into wedges
• 2 teaspoons sugar
• 2 ounces cachaça
• Garnish: lime wheel

Instructions

• Cut lime in half: Start by cutting a lime in half lengthwise.
• Remove the white part of the lime: Then, using a sharp knife, cut a small triangle out of the middle of the lime to remove the white part.
• Cut the lime slices in half again: After removing the white part, you should be left with four lime slices. Cut each slice in half again so that you end up with eight pieces of lime in total.
• Prepare your cocktail glass: Next, choose a short cocktail glass and add the eight pieces of lime to it, with the peel facing down.
• Add sugar: Then add one generous Tablespoon of granulated sugar to the glass on top of the lime pieces. Spread the sugar evenly around the pieces to ensure that it is evenly distributed throughout the drink.
• Muddle the limes: Ensure that the lime pieces are still with the peel facing down. Take a drink muddler tool and gently press down on all the pieces, squeezing the lime juice out. Use a twisting motion to gently crush the lime pieces and release the oils from the peel, being careful not to over-muddle and break the peel.
• Add cachaça: Pour one shot of cachaça over the limes in the glass. Be sure to pour it evenly over the sugar and lime pieces.
• Add ice: Next, fill your short, wide-rimmed glass with about 10 ice cubes.
• Add water: Finally, fill the glass with enough cold water to cover the ice and the lime mixture.
• Stir and enjoy: Using a metal cocktail straw, give your drink a final gentle stir to ensure all ingredients are well mixed. Then serve and enjoy your refreshing Brazilian caipirinha cocktail!

A recipe from Argentina

Alfajores

Ingredients

• 1 can sweetened condensed milk
• 3/4 cup Vermont Creamery Unsalted Cultured Butter
• 3/4 cup granulated sugar
• 3 egg yolks
• 2 teaspoons vanilla extract
• 1 cup corn starch
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

For the Dulce de Leche:

1. Remove the label from the sweetened condensed milk and place the can on its side in a pot of boiling water. Make sure the water covers the can completely, with at least an inch (preferably more!) of water above it.
2. Lower the heat and simmer for 4 hours. Make sure the water covers the top of the can at all times (you will have to pour in more water about every 30 minutes or so depending on how big your pot is).
3. After 4 hours, remove the can from the water, allow it to cool completely, then open and stir in salt. Set aside.

   For the cookies:

4. Cream the butter and the sugar together until light and fluffy. Add the egg yolks in one at a time, beating until completely incorporated. Add the vanilla extract and mix well.
5. Scrape down the bowl using a rubber spatula. Add the cornstarch, all-purpose flour, baking powder and salt. Beat until a soft dough forms and no streaks of flour remain. Do not over-mix.
6. Turn the dough out of the bowl and shape into two flat oval disks. Wrap tightly in plastic wrap and refrigerate for an hour until firm
7. Once the dough is chilled, preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.

scio as a partner

Remember, we’re the partner that always brings something to the table when we see an opportunity to create value. While we might not cook like a chef, our expertise lies in creating exceptional code. For any software needs, count on us – we’ll leave the cooking to the experts in the kitchen! Enjoy!