Empanadas, tamales, arepas, tortillas, quesadillas, tacos, regional specialties… a true tribute to the rich diversity and culinary heritage of Latin America with a total of six hundred authentic recipes from twenty-two countries, from the tropical coasts of Mexico to the frozen islands of the Southern Cone.
In Latin America Gastronomy (Phaidon, 2021), renowned chef Virgilio Martinez (Central Restaurant, Lima, Peru, since 2013 on the World’s 50 Best list and several times named #1 restaurant in Latin America’s 50 Best) documents the vibrant food and culture of one of the most extraordinary geographic regions on Earth. Often referred to as ‘the larder of the world’, the lands and coasts of Latin America offer an almost endless variety of ingredients and have given rise to globally popular dishes such as arepas, empanadas, sweet breads, tacos, tortillas, tamales and many others.
After years of exhaustive research, with this book Virgilio Martínez wants to teach how to prepare typical recipes such as goat stew, Chilean cookies or green mango salad, as well as drinks such as fermented corn juice, among many others. The incredible range of cuisines, from the tropical coasts of Mexico to the icy islands of lower South America, are thoroughly documented in this collection, breathing life into the dynamism of Latin America and its myriad influences: indigenous, European, Asian and others.
In total, six hundred domestic recipes from twenty-two countries, emblematic and characteristic of their area, showing the rich diversity of their people and culinary cultures. Martinez consulted more than 60 sources, including elders, home cooks, anthropologists and Old World cookbooks. The book also includes abundant texts, such as a beautiful introduction by the author dedicated to the gastronomic culture of the region, introductions to each recipe that place them in a specific culinary and cultural context, fifty stories about the ingredients, introductory texts to each chapter and a complete glossary at the end.
