Pisco Sour
Showcasing Peru’s favorite spirit of pisco, this classic Pisco Sour recipe is beloved by many in both Peru, and beyond.
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.
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.
Subscribe to our Substack newsletter to receive access to the latest stories and podcast episodes from NEW WORLDER. It’s free to subscribe, though additional content is available for paid subscribers.