Sopa Seca de Fideo is a classic noodle recipe from Eat Mexico: Recipes from Mexico City’s Streets, Markets, and Fondas by Lesley Téllez.
Pastrami tacos recipe taken from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman.
Eric Werner shares his Agave Pork Belly with Grilled Piña Recipe from his book Hartwood: Bright, Wild Flavors from the Edge of the Yucatán.
One of the most famous Peruvian dishes, Chef Martin Morales of Ceviche Soho shares his signature sea bass ceviche recipe.
From Chef Nuno Mendes’ cookbook My Lisbon, flaky puff pastry is baked until golden with sliced almonds and sweet almond egg cream.
This stew is commonly prepared at the end of June, for the Saint Juan and Saint Pedro festivities.
A mixture of rum, honey, and lime, this old Cuban cocktail was traditionally consumed warmed, like a toddy, and used as a medicinal remedy.
Known throughout Latin America as tachino, chatino, or plátano a puñetazo, this savory twice-fried plantain can be very filling and tasty.
Featured in the cookbook Around the World in 80 Cocktails, a San Martín is like a sweet Martini with a South American accent.
A traditional tiradito recipe featuring yellowtail from chef Ricardo Zarate’s cookbook: The Fire of Peru.
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