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The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes

Sample recipes from The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes

Pisco Brandy Cocktail

In Chile, Peru, and Bolivia, the classic pisco sour is made with lemon juice, pisco, and egg whites, although personal and regional taste...

(1 Votes)

Fresh Hot Pepper Puree

This hot pepper puree is called for in many recipes in this book, especially in the cebiches. I freeze it in very small containers so tha...

(1 Votes)

Baked Turnovers

While I was in Santiago, Chile, I was told that the celebration of Independence Day, September 18, is practically synonymous with empanad...

(1 Votes)

Quinoa Soup with Pork

This is one of the oldest soups made in South America, dating back to the time of the Inca Empire. After the conquest, pork and seasoning...

(1 Votes)

Basic Boiled Quinoa

The two methods for cooking plain quinoa given here are very simple and can be used for making sweet or savory specialties. If you are no...

(1 Votes)

Fish Chowder with Fresh Fava Beans

There is nothing better than a bowl of chupé on a cold winter night. I especially like this variation from Peru because it is flavored wi...

(1 Votes)

Fish Stock

This stock is easy to prepare. Just remember to order the head and trimmings ahead of time, because they are not always available. The st...

(1 Votes)

Corn Torte with Chicken Filling Bolivian Style

Corn tortes are very popular in all South American countries. They are made with a base of ground fresh corn kernels mixed with butter, e...

(1 Votes)

Yuca and Beef Patties

In Paraguay, yuca is a mainstay that appears on the table, in one form or another, almost every day. Lampreado is one of the many tasty, ...

(1 Votes)

Goat Stew

Talkari is a stew of Indian origin that came to Venezuela via the island of Trinidad, undergoing some changes along the way. It is very p...

(1 Votes)

Boiled and Fried Yuca

This is a very popular way to serve yuca and is especially good as a side dish. These wedges also can be served with guasacaca (tomato an...

(1 Votes)

How To Peel And Cook Yuca

Yuca is a staple in many South American homes, especially in the coastal towns of the Andes and the tropics. Often it is used as a substi...

(1 Votes)

Golden Manioc Meal

Brazilians love farinha de mandioca (manioc meal), especially prepared in the form of farofa, which is nothing more than the meal toasted...

(1 Votes)

Hominy with Scallions and Cilantro

This specialty is always present when serving pork in Ecuador, whether the pork is in the form of hornado (roasted leg of pork) or fritad...

(1 Votes)

Basic Arepa Dough

This is the dough used for making basic arepas or cornbread. It is also the basis for dumplings, tamales, and other specialties.

(1 Votes)

Cookies with Dulce de Leche Filling

Alfajores are without a doubt one of the best-known cookies in South America, especially in the southern countries. The dough varies from...

(1 Votes)

Caramelized Milk

There are many stories as to the origin of this invento criollo (creole invention). One Argentine anecdote that seems not very plausible ...

(1 Votes)

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