The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world - under the expert tutelage of globally renowned Peruvian chef, Virgilio Martinez

Latin American food is steeped in history and tradition. From Peru's spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina's silky, sweet dulce le leche desserts, cooks of all skill levels are invited to discover what make this region's cuisine incomparable. Complete with four-color photographs, expertly crafted recipes and additional insight on the background and customs of each country featured, budding chefs and seasoned experts alike will be enticed by this authentic and unique compilation.

The extraordinary cuisine of Peruvian chef Virgilio Martínez of Central, one of the most admired emerging talents in the culinary world This exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land. "At Central we cook ecosystems." —Virgilio Martínez

"Most recipes are AIP-friendly or AIP-adaptable"--Cover.

From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone. Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.

Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region. She gives us full complement of dishes, from hors d’oeuvres to desserts, a feast of master recipes with hundreds of subtle variations that reflect the different cooking styles of South America’s rich coastal areas, high mountainous regions, and boundless fertile plains. Among the enticing appetizers are “whims and fancies,” the tiny filled tortillas from Mexico; from Colombia, crisp green plantain chips; from Ecuador, fresh bass seviche; from Guatemala, oyster seviche; from Chile and Argentina, hot, flaky turnovers, patties, and little pies, each succulently stuffed. For a fish course: red snapper in tangerine sauce from Brazil; escabeche, oil-and-vinegar-dressed fish from Peru; shad fillets in coconut milk from Colombia; or salt cod in chili and almond sauce from Mexico… Among the meats and poultry: from Argentina, veal stew bakes in a huge squash; from Peru, fresh ham with ground annatto and cumin, as well as roast lamb and kid in creamed garlic and mint from Mexico, veal in pumpkin seed sauce; from Brazil, the exuberant national dish, feijoada, with its several meats (from hocks to pig’s tails), black beans, and manioc meal; pickled chicken from Chile; drunken chicken from Argentina; and the moles (poultry sauced in chilies and chocolate) that are the glory of Mexican kitchens. There’s a fresh new array of vegetables dished to brighten the table—peppers, tubers, greens, blossoms and beans. And salads of hearts of palms, Jerusalem artichokes, cactus (it comes in cans), and rooster’s beak (or familiarly, jícama). With her keen palate and wide knowledge of Latin American cookery, Mrs. Ortiz add to the savor of the recipes by tracing the culinary strains that make up the exciting amalgam of flavors— Spanish, Portuguese, African, with hints of Middle Eastern influences, as the mingles with the indigenous cooking of Maya, Aztec, and Inca civilizations. For more than twenty years she has been unraveling the mysteries of the exotic culinary tradition, making fascination new discoveries as she explored all parts of South America, visiting marketplaces, talking to local cooks, and sampling the specialties of different regions. Here, then, is the harvest of that search— the food itself, uncomplicated to prepare, tantalizing in its variety of flavors, fun to serve, and infinitely satisfying to savor; a whole new repertory of colorful dishes that will awaken even the most knowledgeable cooks to new delights.

Text and illustrations explain 150 recipes for breads, soups, sauces, seafood, and desserts.

The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan. 30,000 first printing.

Celebrity Chef Gaby Melian brings you into her kitchen to teach the best recipes she’s learned from all over Latin America. From desayuno (breakfast) to cena (dinner), merienda (snacks) to postre (dessert), your young chef will be a pro in no time. ¡En sus marcas, listos… fuera! Ready, set, cook! Have you ever tried empanadas? Made cheesy arepas for your family? Or shared homemade, sprinkle-covered chocolate brigadeiros with your friends? Travel the world of Latin America with 70 recipes developed and written by Gaby Melian—all kid-tested and kid-approved by America’s Test Kitchen Kids' panel of over 15,000 at-home kid recipe testers. A Spanish glossary, fun personal stories, and a peek into Gaby's own kitchen make this book a delicious win for all young chefs and their families! Kids can cook from breakfast to dessert with recipes such as: Arepas con Queso: These Colombian-style round corn cakes are cooked on the stovetop, then stuffed with gouda cheese that melts and gets gooey after a few minutes in the oven. Ensalada de Frutas: This fruit salad is the solution to hot summer days. Add orange juice, water, and ice to the fruit, stir gently to combine, and serve with plenty of juice spooned on top of each serving—the juicier the better! Panqueques con Dulce de Leche: A distant cousin to French crepes, these panqueques are just as delicious, and a bit more forgiving—make them as thick or as thin as you like, with a lot of browning. After cooking, they're filled with luscious, sweet dulce de leche. Empanadas de Pollo: Empanadas are a delicious labor of love. To make them simpler to prepare, this version uses store-bought hojaldradas-style empanada dough rounds and rotisserie chicken.

In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South. The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Gutierrez, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions--including a wide variety of ethnic roots in each tradition and many shared basic ingredients--while embracing their flavorful contrasts and fascinating histories. These lively dishes--including Jalapeno Deviled Eggs, Cocktail Chiles Rellenos with Latin Pimiento Cheese, Two-Corn Summer Salad, Latin Fried Chicken with Smoky Ketchup, Macaroni con Queso, and Chile Chocolate Brownies--promise to spark the imaginations and the meals of home cooks, seasoned or novice, and of food lovers everywhere. Along with delectable appetizers, salads, entrees, side dishes, and desserts, Gutierrez also provides a handy glossary, a section on how to navigate a Latin tienda, and a guide to ingredient sources. The New Southern-Latino Table brings to your home innovative, vibrant dishes that meld Latin American and Southern palates.