Backyard BBQ (1)
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico.
This simple stew represents a typical way of preparing fish throughout northern Peru.
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
Humitas, sometimes called tamales, are made with fresh corn—not dried, as tamales are.
A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods.
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