Fresh water buffalo cheese melted over filet mignon is a classic dish of Soure, Brazil; mozzarella is a perfect substitute.
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Empanadas are a ubiquitous snack in Argentina.
An ancient culinary tradition all but forgotten in urban Peru until the 1980s, huatia—food baked in pits lined with hot stones—has been traced back at least to the Incas.
This classic Chilean dish is a distant relative of England's cottage pie.
The Brazilian island of Marajó, where the Amazon meets the Atlantic, harbors flavors that just don't exist elsewhere in Brazil. With cilantro, chiles, plantains and bananas, and an abundance of fresh seafood, bring a taste of Marajó into your home with this menu for a festive dinner party.
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