This chilled summertime soup is smooth and sumptuous.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.