Super Bowl Appetizers: A Lo Latino

Posted January 16, 2012 by Astrid in YUMMY

Who can forget the sabor  Victor Cruz delivers on the field everytime he dances Salsa.

Who can forget the sabor latino our abuelitas put in every dish.

The Super Bowl is not a celebration for wings and beers anymore, it is time to bring the Latino Sazon to the Super Bowl appetizers.

Recipes that Latinos and of course Gringos will love.

Cielito Lindo is yummy, it is an appetizer with a Mexican influence


8oz of cream cheese, room temperature

1 jar of your favorite Mexican Salsa

1 jar of you favorite Cheese and Salsa Dip

1 cup of shredded cheddar

1 cup of shredded lettuce

1/2 cup of tomatoes, chopped finely


  • First, spread a layer of the softened cream cheese
  • Then spread the salsa on top of the cream cheese
  • Spread the cheese salsa on top
  • Place a layer of the lettuce and the tomatoes on top of that
  • Sprinkle the shredded cheese
  • And enjoy with your favorite tortilla chips


Latin Cheese and Pimiento Sandwich Spread 


These sandwiches are a must in this SuperBowl event


1 jar of your favorite cheese spread ( Cheeze Wheeze is great)

1 can of Luncheon Meat

½ can of pimiento (including the liquid)

½ of milk


  • Place all ingredients in a food processor and pulse a few times in the beginning and then continuously for a few minutes until a smooth paste forms
  • Spread on club sandwich bread to make sandwich and cut corners with serrated knife. Cut into squares or triangles

About the Author


Periodista con más de 7 años de experiencia en el mundo de las comunicaciones donde ha tenido la oportunidad de entrevistar a grandes celebridades, politicos y personalidades influyentes. Ella posee un bachillerato en Periodismo y una Maestría en Periodismo Multimedios de Florida International University. En el 2012 fundó una plataforma digital dirigida al mercado hispano. Rivera también es la anfitriona del programa radial Miami Despierta.

One Comment


    Man, this is a really broad quetison as you can make all sorts of salsa, from green to red, to uncooked, to cooked.I happen to think that the best salsas are made by roasting the tomatoes in the broiler along with the jalepenos and onion as well, then letting them cool a bit, then adding it along with any other ingredients you might like (in a standard salsa, lime, salt, pepper, garlic).My favorite salsas are usually roasted like that.Unless of course, it is a typical pico de gallo, which you shouldn’t put in the processor at all just chop.

Leave a Response