In Chile, Peru, and Bolivia, the classic pisco sour is made with lemon juice, pisco, and egg whites, although personal and regional taste...
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...
While I was in Santiago, Chile, I was told that the celebration of Independence Day, September 18, is practically synonymous with empanad...
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...
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...
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...
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...
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...
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, ...
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...
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...
It's one thing to eat yuca, but it's another thing to prepare it! If you'd like to add yuca to your side dish recipe repertoire, then you'll want to take a look at this guide on How To Peel And Cook Yuca. You'll only need two ingredients and just a little bit of prep work, and you'll soon be cooking yuca like a pro. If you'd like some culinary inspiration, then you'll want to check out the author's recipe for Yuca and Beef Patties to get started in cooking with this unique and starchy vegetable. You'll definitely want to start cooking with this plant today!
Brazilians love farinha de mandioca (manioc meal), especially prepared in the form of farofa, which is nothing more than the meal toasted...
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...
This is the dough used for making basic arepas or cornbread. It is also the basis for dumplings, tamales, and other specialties.
Alfajores are without a doubt one of the best-known cookies in South America, especially in the southern countries. The dough varies from...
There are many stories as to the origin of this invento criollo (creole invention). One Argentine anecdote that seems not very plausible ...
