If you've ever visited Argentina, ridden a bus in Bolivia, or made friends with a Venezuelan, you've probably tasted an empanada of some sort. But it would take a lifetime of non-stop empanada-eating to try all of the infinite combinations of doughs, fillings, and cooking methods around. Here's an introduction to the styles that are typical in different regions of Latin America.
'Latin America' on Serious Eats
With six days in Mexico City plus an impromptu trip to Puebla, I had the chance to eat quite a bit of Mexican food. Here are some of my highlights (and by highlights, I mean nearly everything I ate).
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. It's worth trying the original version, but the dish is a springboard for improvisation. Try the three recipes here, starting from the classic, and then proceeding with two increasingly untraditional versions.
While every nation in South America has a distinct culinary tradition, shaped by local crops and waves of immigration, there is one element that unites them all: a serious sweet tooth. Here are 18 South American desserts you should know.
The mental picture we have of Juan Valdez both raises and answers some interesting questions about coffee in the southwestern hemisphere. We know how coffee first made its way there (initially thanks to the Dutch, French, and English), but what happened once it arrived?
Chile recently claimed that 99% of the world's potatoes came from potatoes native to Chile, but Peru doesn't agree, saying that Chile's potatoes are actually derived from Peruvian ones. "Experts say the disputes reflect lingering historical tensions between the Andean neighbors."...