Chef Grace Ramirez calls her arepas recipe, excerpted from her cookbook La Latina, “magical little pockets of deliciousness.”
These croquettes, from Martin Morales’s Andina cookbook, are made with maca root powder, an ingredient indigenous to the Andes Mountains.
From America: The Cookbook, migas is a deconstructed breakfast taco featuring cheesy scrambled eggs mixed with fried tortilla strips.
An essential part of Venezuelan pabellón, this shredded beef dish is a Latin American staple.
Bartender Jim Meehan says this mezcal cocktail is strong, sweet, sour, smoky, vegetal, hot, and even a little floral.
The Chilean coast is home to many fish and shellfish found no where else on earth, such as the loco, or Chilean abalone.
From Grace Ramirez’s cookbook, La Latina, comes this Paraguayan bread snack made with tapioca flour and cheese.
Brigadeiros are small Brazillian bonbons made with condensed milk. Author Grace Ramirez calls them ‘dangerous.’
Pati Jinich’s vegetarian pozole has a thick velvety base of toasted pumpkin seeds and oregano combined with poblano chiles and tomatillos.
Excerpted from Meehan’s Bartending Manual, this classic Brazilian cocktail made with just cachaça, lime, and sugar.
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