
Fish/Seafood
Lengua Piedra
Taken from his new cookbook Central, Latin America’s Best Chef, Virgilio Martinez, shares his Lengua Piedra recipe.
Taken from his new cookbook Central, Latin America’s Best Chef, Virgilio Martinez, shares his Lengua Piedra recipe.
From one of Latin America’s most avant-garde chefs, this recipe uses uniquely local Chilean ingredients.
This Cebiche de Erizos, or sea urchin ceviche, comes from Gastón Acurio’s Peru: The Cookbook .
Subscribe to our Substack newsletter to receive access to the latest stories and podcast episodes from NEW WORLDER. It’s free to subscribe, though additional content is available for paid subscribers.