South American

Arepas are a quintessential part of Venezuelan cuisine. I grew up eating them daily in Caracas and I still make them at home on a weekly basis. This cornmeal cake that’s eaten like a sandwich is the daily “bread” in Venezuela.

This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry.

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.

Although very simple to make, its flavor complexity is unbelievable, especially for how light it is. Although whole cacao beans are ideal—you can find them at a local spice store or specialty chocolate shop—cacao nibs work too.

This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.

This Argentinian staple is typically topped with mayonnaise, mustard, and chimichurri. We swapped out the chimichurri for a fresh salsa criolla, which takes just minutes to make.

Limonada is most often translated as “lemonade,” but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie.

These soft and spicy beans are a lot like the best possible version of a vegetarian chili, with earthy black beans standing in for the usual pinto or kidney beans.

Spiced with cumin and coriander and sweetened with golden raisins, this hearty, tangy chicken stew couldn’t be simpler to throw together.

Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

This cumin- and paprika-spiced number gets added punch from a tangy green sauce and an avocado and cucumber salad.

This is one of those recipes that will make you look like an incredible cook for very little effort. Because of skirt steak’s relatively loose grain, it soaks up marinade incredibly well and is one of the few meats we ever marinate before grilling.

When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.

Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.