From one of Latin America’s most avant-garde chefs, this recipe uses uniquely local Chilean ingredients.
Tlacoyos de Frijol y Requesón Bean and Cheese Tlacoyos “Tlacoyos are small, flat patties about the size of your hand,
Chef Martin Morales’ causa (a Peruvian cold mashed-potato salad), excerpted from his new cookbook Andina, is a lovely balance of texture, color, and flavor.
This cocktail uses singani – a spirit distilled in Bolivias higher altitudes preserving its aromatic profile.
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FromThe Sioux Chef’s Indigenous Kitchen, Chef Sean Sherman shares a verstile recipe for rice patties made with overcooked wild rice.
This Cebiche de Erizos, or sea urchin ceviche, comes from Gastón Acurio’s Peru: The Cookbook .
Excerpted from the Argentine chef Narda Lepes’ kid-friendly cookbook, this arroz con leche recipe is a colorful, fun version for kids.
One of the most iconic taco preparations, this version of steak tacos comes from Mely Martinez’ cookbook The Mexican Home Kitchen.
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