How to Make Iconic Disney-Themed Dishes At Home

Disney’s Encanto introduced us to Arepas con Queso. This cheesy, melty delicacy is a part of Colombian cuisine and is fairly easy to make, requiring only three main ingredients. Firstly, combine two cups of pre-cooked cornmeal with two cups of warm water and stir until a dough forms. Let it rest for ten to fifteen minutes before scooping two ball-sized portions. Flatten the balls into two disks and sprinkle some shredded mozzarella cheese on one before placing the second one on top. Pinch close the edges and fry the arepas on a cast-iron skillet for two minutes on each side or until they’re golden brown.

The congee featured in Mulan is the perfect breakfast to make during cold winters, not to mention how cheap and simple the recipe is. To make this rice porridge, boil a cup of rice with eight cups of water and a teaspoon of fresh ginger. In a pan, crack two eggs and fry them sunny side up alongside two strips of bacon. Lastly, scoop some porridge into a bowl, assemble the eggs as eyes and the bacon as a smile, and enjoy.

Getty Images / Moment / Sergio Amiti

In 2007, Pixar’s film Ratatouille aired, featuring a rat named Remy navigating his coming-to-age journey as a young chef. One of the most recognized dishes to come out of the movie was a tangy, creamy, and hearty goodness called ‘Ratatouille a la Remy’, a spin on the classic french dish of Confit Byaldi. To make this, char, peel, deseed, and dice half a red, half an orange, and half a yellow pepper. Next, you’ll need to boil, peel, deseed, and finely chop three tomatoes. To finish the Piperade, combine two teaspoons of olive oil, one teaspoon of minced garlic, half a cup of diced onion, half a bay leaf, and some thyme and parsley on a stove over medium heat. Cook for five minutes, season with salt, and mix in your peppers and tomatoes before letting it simmer and soften altogether.

In a separate bowl, combine a tablespoon of the piperade mixture, a tablespoon of olive oil, balsamic vinegar, some dry herbs, and salt and pepper for the vinaigrette. Simultaneously, start prepping your vegetables by thinly slicing one yellow squash and four Roma tomatoes. Finally, spread the rest of your piperade mixture in a skillet and start lining your vegetables on top, alternating between the yellow and reds. Mix half a teaspoon of minced garlic and thyme in a bowl with two teaspoons of olive oil. Brush this on your dish and sprinkle salt and pepper before covering it with foil and baking for two hours at 350 F. Uncover and bake for an additional thirty minutes, and serve with your vinaigrette.