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This hearty Andean pork and potato stew recipe hails from Gastón Acurio’s Peru: The Cookbook .
This hearty Andean pork and potato stew recipe hails from Gastón Acurio’s Peru: The Cookbook .
Sea urchin taco recipe taken from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman.
Bolivia’s football-shaped salteñas are made with slightly sweetened, annatto-tinted dough that encase savory stews made with beef or chicken, as in this recipe.
Arroz con Gandules is one of Puerto Rico’s most beloved rice dishes. This recipes comes from Wilo Benet, chef of Pikayo in San Juan.
This unique dish is based in traditional Mexican technique and comes from Mexico from the Inside Out by Enrique Olvera.
Recipe excerpt taken from Lima: The Cookbook by Virgilio Martinez and Luciana Bianchi.
The best place to have a chivito is obviously on the streets of Montevideo, but the beauty of this sandwich is that it is easy to make at home.
Classic Peruvian chicken recipe from Ricardo Zarate’s cookbook: The Fire of Peru: Recipes and Stories from My Peruvian Kitchen.
Forget about pastrami: the iconic New York City bodega sandwich is bacon, egg, and cheese on a hard roll.
James Beard award-winning chef Ashley Christensen offers a spin on chiles rellenos, using rabbit meat to stuff the delicious chiles.
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