Side Dish (7)
Main Course (5)
Soups & Stews (5)
Backyard BBQ (1)
The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio's chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile.
This sumptuous grilled sandwich is a crusty roll filled with roast pork, ham, Swiss cheese, and pickles.
These addictive fries, served at Yerba Buena restaurant on New York City's Lower East Side, can be made with fresh hearts of palm for a crispier texture.
This Indian-inspired dish, from a recipe in River Cottage Everyday by author Hugh Fearnley-Whittingstall (Ten Speed Press, 2011), flavors lentils with caraway and coriander to make a quick, fragrant soup.
Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil.
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
A sweet and silky-smooth sip of Central America.
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.
This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Locro, which is also made with beef, is always served as a main course, with rice.
Though we call for flank steak here, this savory salad can be made with any type of meat, including chicken or fish.
Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals.
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
From the comida criolla, the traditional cuisine of the Chilean rodeo, comes this lovely chicken dish.
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
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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