Day: February 18, 2021

Appetizer

Apples and Ants

From the cookbook On Eating Insects apples are compressed with ant-distilled gin, then plated with rhubarb, herbs, and red wood ants.

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Cocktail

Cuba Libre

To toast the winning of the Cuban War of Independence, patriots would toast this mixture of cola and rum and shout “por Cuba libre!”

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Cocktail

Pisco Punch

Making its debut in San Francisco, California, during the Gold Rush, this pisco punch recipe has a storied history.

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Cocktail

Pisco Sour

Showcasing Peru’s favorite spirit of pisco, this classic Pisco Sour recipe is beloved by many in both Peru, and beyond.

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Fish/Seafood

Charcoal-Grilled Octopus

First appearing on Javier Plascencia’s Finca Altozano menu in Valle de Guadalupe, people cross the border just to try this pulpo dish.

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Corn

Tamalón

From cookbook Peppers of the Americas, Chef Maricel Presilla presents a big tamal, which is a beautiful, time-saving, and practical way to enjoy tamales.

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Recipes

Hunter’s Stew

Using wild onions, a variety of mushrooms, corn stock, and hunters’ bounty, The Sioux Chef Sean Sherman shares a simple, yet hearty stew.

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Dessert

Alfajores

In this classic cookie recipe excerpted from La Latina, chef Grace Ramirez presents her version of Argentine alfajores.

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