I managed to get my hands on the Zumba Lover's Cookbook, impressive from cover to the end.  It is a colorful book filled with pictures of almost all of the recipes. Many of the recipes express Latin flare but it is not definitely not limited to that style of cooking.   The cookbook is a collection of recipes from lovers of the Zumba dance work-out classes. 

I recently got exposed to the culinary stylings of Chef Michael Psilakis at the Buick Discovery Tour near the Los Angeles area.  Chef Psilakis  has a number of restaurants in New York featuring Greek Cuisine.  Additionally, he competed against fellow Greek and Iron Chef Michael Symon.  Here is his recipe for Bodino Stifado. (Beef Stew with leeks)

The most famous Austrian dish, this is made of a thin piece of veal that has been tenderized by pounding with a mallet and dipped in wheat flour, eggs and breadcrumbs (In that order). It is then fried in butter. 

mexconnect.com-In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot Mexican holiday punch, or ponche navideño is sold at night by street vendors who ladle it out from steaming cylindrical vats. The tejocote is a small fruit, golden in color when mature, similar in taste to an apple, but with a pastier texture. It is not easily found outside of Mexico, but apples make a good substitute. In Michoacan, a piece of beet is often added instead of jamaica to color the punch.

We want to thank Gloria Cabada Leman of Carolina Hot Sauce Company for this recipe.   Pork chops and plantains are traditional Cuban foods, and my recipe is based on very old recipes dating back several generations. The Spanish name is "Costillas de Puerco con Machuquillo," which translates to "pork chops with mashed plantains," and the zesty marinade is called "mojo." This very rich and highly flavorful dish requires at least 1 hour for marinating and then about an hour or so for cooking, but it's not difficult and is worth the time. If you're not familiar with Cuban food, this is an excellent introduction because the flavors are approachable and familiar rather than "exotic," and it's not hot or spicy (most Cuban food doesn't use hot peppers).