From the cookbook On Eating Insects apples are compressed with ant-distilled gin, then plated with rhubarb, herbs, and red wood ants.
To toast the winning of the Cuban War of Independence, patriots would toast this mixture of cola and rum and shout “por Cuba libre!”
Making its debut in San Francisco, California, during the Gold Rush, this pisco punch recipe has a storied history.
Showcasing Peru’s favorite spirit of pisco, this classic Pisco Sour recipe is beloved by many in both Peru, and beyond.
First appearing on Javier Plascencia’s Finca Altozano menu in Valle de Guadalupe, people cross the border just to try this pulpo dish.
Excerpted from the cookbook Peppers of the Americas, Maricel E. Presilla presents this shrimp ceviche using three different kinds of spicy peppers.
From one of Baja’s most known culinary figures Sabina Bandera of La Guerrerense, this ceviche de pulpo tostado is mouth-watering.
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.
Using wild onions, a variety of mushrooms, corn stock, and hunters’ bounty, The Sioux Chef Sean Sherman shares a simple, yet hearty stew.
In this classic cookie recipe excerpted from La Latina, chef Grace Ramirez presents her version of Argentine alfajores.
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