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South American arepas with barbacoa-type filling of shredded beef, with vinegary coleslaw and white wine sangria. (Deborah Baic/The Globe and Mail)
South American arepas with barbacoa-type filling of shredded beef, with vinegary coleslaw and white wine sangria. (Deborah Baic/The Globe and Mail)

How to make the best Latin-inspired picnic lunch you've ever had Add to ...

Kick up your picnic with vibrant Latin flavours: tender, spicy shredded meat piled on crispy corn arepas with crunchy slaw and cool white sangria. The beef is easily made a day or two ahead and, if you’re a keener, the arepas can be pulled together a few hours in advance, as well. Pack everything up in a stylish picnic basket, then throw in this spring’s best outdoor accessories and a big pile of napkins. Once you’re ready to dig in, stuff the arepas with some saucy barbacoa brisket along with bright and crunchy slaw, freshly sliced avocado and crumbly white cheese such as Mexican cotija or feta.

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