Ensalada de Chayote con Aderezo de Almendras Rostizadas, or chayote salad with roasted almond dressing, from Jose Santaella.
An iconic Peruvian dish, this beef stir fry or Lomo Saltado recipe comes from Ricardo Zarate’s cookbook: The Fire of Peru.
This Sunday recipe featuring rabbit and a deep chile sauce comes from Mexico: The Cookbook by Margarita Carrillo Arronte.
Arroz Zambito, from Gastón Acurio, is a regional version of Arroz con Leche hailing from Peru’s south coast.
Traditional steak a la plancha, or on the grill, from Mallmann On Fire by Francis Mallmann.
This refried rice and beans casserole from Gastón Acurio, better known as Tacu Tacu, is slathered in a spicy shrimp stew.
This ceviche recipe, highlighted by the use of pickled white onions and avocado, comes Eric Werner cookbook Hartwood: Bright, Wild Flavors from the Edge of the Yucatán.
In this recipe from D.O.M. Rediscovering Brazilian Ingredients by Alex Atala, the chef uses cupuaçu, a pulp from the Amazon, to enhance his oysters.
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