Taken from his new cookbook “Centra”, Latin America’s Best Chef Virgilio Martinez shares his Amazonía Roja recipe.
Taken from his new cookbook Central, Virgilio Martinez crafts a sapote dish filled with macambo seeds.
Taken from his new cookbook Central, Latin America’s Best Chef, Virgilio Martinez, shares his Lengua Piedra recipe.
Argentine chef Germán Martitegui shares a quail humita from his newly released cookbook “Tegui”.
Brazilian fried empanadas made with lard-based dough are called pastéis, here stuffed with bananas and sugar for a delicious dessert.
The classic Mexican breakfast, this “Divorced” Eggs recipe comes from Mexico: The Cookbook by Margarita Carrillo Arronte.
This recipe, which features tucupi, or juice from the wild manioc root, comes from D.O.M. Rediscovering Brazilian Ingredients by Brazilian chef Alex Atala.
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