Arroz Zambito, from Gastón Acurio, is a regional version of Arroz con Leche hailing from Peru’s south coast.
Brazilian fried empanadas made with lard-based dough are called pastéis, here stuffed with bananas and sugar for a delicious dessert.
In this classic cookie recipe excerpted from La Latina, chef Grace Ramirez presents her version of Argentine alfajores.
Brigadeiros are small Brazillian bonbons made with condensed milk. Author Grace Ramirez calls them ‘dangerous.’
From Chef Nuno Mendes’ cookbook My Lisbon, flaky puff pastry is baked until golden with sliced almonds and sweet almond egg cream.
Enrique Olvera’s much photographed Corn Husk Meringue from his New York City restaurant, Cosme.
Excerpted from the Argentine chef Narda Lepes’ kid-friendly cookbook, this arroz con leche recipe is a colorful, fun version for kids.
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