This hearty Andean pork and potato stew recipe hails from Gastón Acurio’s Peru: The Cookbook .
Using wild onions, a variety of mushrooms, corn stock, and hunters’ bounty, The Sioux Chef Sean Sherman shares a simple, yet hearty stew.
Pati Jinich’s vegetarian pozole has a thick velvety base of toasted pumpkin seeds and oregano combined with poblano chiles and tomatillos.
Sopa Seca de Fideo is a classic noodle recipe from Eat Mexico: Recipes from Mexico City’s Streets, Markets, and Fondas by Lesley Téllez.
This stew is commonly prepared at the end of June, for the Saint Juan and Saint Pedro festivities.
For many Chileans, tomaticán is summer on a plate. This presentation is a juicy sauté of tomatoes, beef and corn from cookbook The Chilean Kitchen.
Pozole, is a traditional Mexican soup or stew made from hominy with meat. This is Mely Martinez’ version from The Mexican Home Kitchen.
Leftover grilled meat is the basis of Chile’s ajiaco, a soup which shares its names with many other, very different soups across Latin America. This version comes from cookbook The Chilean Kitchen.
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