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.
Sea urchin taco recipe taken from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman.
Taken from his new cookbook “Centra”, Latin America’s Best Chef Virgilio Martinez shares his Amazonía Roja recipe.
Taken from his new cookbook Central, Latin America’s Best Chef, Virgilio Martinez, shares his Lengua Piedra recipe.
This recipe, which features tucupi, or juice from the wild manioc root, comes from D.O.M. Rediscovering Brazilian Ingredients by Brazilian chef Alex Atala.
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.
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