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.
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.
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