This hearty Andean pork and potato stew recipe hails from Gastón Acurio’s Peru: The Cookbook .
The classic Mexican breakfast, this “Divorced” Eggs recipe comes from Mexico: The Cookbook by Margarita Carrillo Arronte.
This squid rice recipe comes from D.O.M. Rediscovering Brazilian Ingredients by Brazilian chef Alex Atala.
Two variations on fillings, one pork and one chicken, for a traditional tamale recipe by Enrique Olvera.
A classic fish dish from the Yucatán Peninsula. From Mexico: The Cookbook by Margarita Carrillo Arronte, courtesy of Phaidon.
Boragó: Coming from the South, from Chilean chef Rodolfo Guzmán, will be published by Phaidon on November 15.
A mole at Pujol has become a living, breathing thing with a lifespan, thus far, of nearly three years.
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