Taken from his new cookbook “Centra”, Latin America’s Best Chef Virgilio Martinez shares his Amazonía Roja recipe.
Taken from his new cookbook Central, Virgilio Martinez crafts a sapote dish filled with macambo seeds.
Taken from his new cookbook Central, Latin America’s Best Chef, Virgilio Martinez, shares his Lengua Piedra recipe.
Argentine chef Germán Martitegui shares a quail humita from his newly released cookbook “Tegui”.
Brazilian fried empanadas made with lard-based dough are called pastéis, here stuffed with bananas and sugar for a delicious dessert.
The classic Mexican breakfast, this “Divorced” Eggs recipe comes from Mexico: The Cookbook by Margarita Carrillo Arronte.
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.
From the cookbook On Eating Insects apples are compressed with ant-distilled gin, then plated with rhubarb, herbs, and red wood ants.
To toast the winning of the Cuban War of Independence, patriots would toast this mixture of cola and rum and shout “por Cuba libre!”
Making its debut in San Francisco, California, during the Gold Rush, this pisco punch recipe has a storied history.
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