Latin American

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. There's little Argentines love more than a good milanesa — that irresistible combination of pounded-out beefsteak (or sometimes chicken) breaded, sautéed, and served up with a lemon wedge. As the name implies, the milanesa originally hails from Milan, where it's known as cottolette alla milanese, and is perhaps the city's most familiar — and exported — dish. Among its many far-flung cousins are Wiener Schnitzel and chicken-fried steak. In Argentina, arriving Italians adapted their beloved recipe to the country's endless supply of beef. Ever the mischievous traditionalist, Francis Mallman returns milanesa to its source. "If I were to serve this in Buenos Aires," Mallman admits, "people might say, 'What is this?' It's a milanesa from Milan, that's really what it is."

(Purée de Papas) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Martinez and Oaxacan cuisine, click here. When I visited the Isthmus of Tehuantepec at the season of spring parties accompanying the local velas (saints' day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one of the regular Sunday offerings at Venancia Toledo Hernández's food stand in the Isthmian town of Ixtepec. She gave me her recipe and now everyone I've served it to in New York is in love with the brassy, sensuous flavors.

(Mole Verde con Puerco) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Martinez and Oaxacan cuisine, click here. Mole Verde, or just Verde for short, is the lightest and freshest-tasting of Oaxaca's "seven moles." Of the many variants I've tried, this version served with pork loin at the Oaxaca City restaurant Casa de la Abuela is my favorite. Fresh herb rather than spice accents are what distinguish a Mole Verde. A purée of green herbs has to be added at the last minute. In other parts of Mexico I've had green moles made with various greens, even lettuce leaves. But the Oaxacan Mole Verde uses just three: epazote, hoja santa, and parsley. If you can't get the first two you'll have to improvise with what's available, but the results will not be at all Oaxacan. Dried epazote and hoja santa are better than none at all, though the fresh herbs are incomparable. The amount of chiles can be varied to taste; however, this particular sauce is not usually very picante (hot). At Casa de la Abuela they combine the sauce with white beans that have been cooked separately, to keep the flavors simple and distinct. It is very important not to overcook the pork loin, a tender cut that dries out easily. I have devised a way of using boned pork loin that gets some added flavor from the reserved bones. When you have the meat boned, ask the butcher to tie the meat to the backbone and ribs. At serving time, untie and carve it to distribute both meat and rib pieces equally. If this is not practical and you have to get preboned loin without the frame of bones, buy 1 pound of pork neck bones separately and cook them with the meat. It will add some body and flavor. Mole Verde is also delicious made with chicken instead of pork. In that case, use a 3 1/2-pound chicken, cut into serving pieces, and simmer as directed below for the pork loin, reducing the cooking time to 30 minutes. Remove the skin before serving.

(Nieve de Aguacate) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Martinez and Oaxacan cuisine, click here. The idea of making ice cream from avocados is not strange or outlandish to Oaxacans. In many Latin American countries, avocados are eaten as dessert. (Brazilians make them into a sweet mousse.) Nieve de Aguacate is one of the perennial favorites at Oaxaca City ice-cream stands. It is naturally creamier than the usual fruit-based nieves; but some acid is necessary to offset the blandness of the avocado. Fresh lime juice is the perfect complement.

(Chileajo) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Martinez and Oaxacan cuisine, click here. Despite the name, this is unrelated to chileajo con puerco except for the presence of the chile and garlic that give it its name. It is one of the classic Oaxacan street snacks, especially at fiesta time, when food stands are crowded all around the beautiful Oaxaca City Zócalo (town square). Here you find women selling this wonderful specialty — a garlicky, spicy vegetable melange on a crisp fried corn tortilla, topped with a delicious combination of crumbled cheese, thinly sliced onion, and oregano. It's inspired. If you can find amarillo chiles, use a combination of them and the less characteristic, more available guajillos. Do not griddle-dry the amarillos, as they scorch easily. The tortillas used for chileajo are very small, about 3 inches in diameter. If you cannot find such a thing, cut out 3-inch rounds from larger commercial corn tortillas.

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Chimichurri This recipe is excerpted from Shirley Lomax Brooks's book Argentina Cooks! We've also added some tips of our own below. Chimichurri is an absolute requirement for the famous Argentine asado or barbecue. The recipe for chimichurri that follows is only one of many, but it is typical of those you will find in the Pampas. Some locals use it as a salad dressing as well. And don't limit your chimichurri to asado; serve it with any broiled or roasted meat or poultry.

Traditionally, escabeche refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

This recipe is an accompaniment for Potato, Pepper, and Chorizo Empanadas .

You can stuff five or six healthy vegetables into salsa (tomatoes, peppers, scallions, garlic, corn, whatever else is left in the crisper bin) then use that salsa five or six different ways (on fish, on chicken, in a burrito or, of course, on a delicious corn chip. You can make salsa in minutes. It keeps forever. It is the antidote to any of your vegetable woes!

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort. This is arguably Mexico's most famous special occasion cake. Tres leches means three milks — typically heavy cream, sweetened condensed milk, and whole milk. Our version opts for a lighter more tropical soaking — reduced-fat coconut milk, fat-free sweetened condensed milk, and skim milk. You would think that all of this fluid infusion would turn the cake to sodden disintegration. But, in fact, it absorbs the liquids beautifully, much as does the equatorial earth absorb a sudden downpour. Accompanied by rum-caramelized bananas and topped with toasted coconut, this cake has become our most popular new dessert.

This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with vegetables, especially grilled or fried tomatoes.

In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak.

This is one of actor Andy Garcia's favorite dishes; the recipe comes from his wife, Marivi. For more of his favorite foods, see "Feedback" in the May 2006 issue of Bon Appétit.

Grilling sweetbreads gives them a crispy crust that contrasts beautifully with their creamy, tender interior. In Argentina, sweetbreads are usually grilled whole, but we find people are less intimidated by them when they're prepared this way — separated into pieces. As with all offal, be sure the sweetbreads are very fresh.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort. As a way of helping you to meet your daily cactus requirements, we offer you this absolutely delicious and completely refreshing salad inspired by the cooking of coastal Mexico. Cactus paddles are available in Latin or Mexican markets.

Orange peel and juice can be substituted.