Latin American

In her cookbook Fiesta!, Anya von Bremzen included a recipe by the Jackson Heights (Queens, New York) "arepa lady," known simply as Piedad. Though arepas are a common South American breakfast item (as well as a lunch and dinner starch), what makes hers so special is the luxurious inclusion of butter in the dough and the use of milk instead of water. We've adapted the recipe slightly.

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

Founded in 1912 in the city's historic district, Café Tacuba is a Mexico City institution. The beautiful Talavera tiles that decorate the 19th-century colonial-style building are worth a visit in and of themselves. The extensive menu offers a little something for everyone — from huevos rancheros for breakfast to roast beef for dinner. The popular buñuelos (sweet fritters) are particularly delicious.

Active time: 20 min Start to finish: 25 min

Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.

At La Porteña, an Argentine restaurant in Jackson Heights, New York, spicy chorizo sausage is used to give this frittata-style omelet its heat. If you can't find chorizo, hot Italian sausage makes a nice substitute.

This recipe can be prepared in 45 minutes or less. Halibut steaks and pork tenderloin are two of our favorites with this fiery side.

Add cooked shrimp to transform this salad into a light main course.

This recipe for chiles en macedonia combines ingredients from three states—Jalisco, Colima, and Michoacan. It came from the late Juan Diego Michel, who taught in Billy Cross's schools in Napa Valley and PuertoVallarta. The dish was a favorite of the Michel family in Jalisco, where, in his younger days, Juan Diego had his own restaurant and used the recipes from 200 years ago that had been passed down to him. To Cross, he was a Mexican-cooking mentor.

Serve with warm corn bread or spoon over steamed rice. What to drink: Pale ale or Mexican lager or dark ale, such as Bohemia or Negra Modelo.

This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.

Serve this terrific dish with crusty bread and soup spoons so that your guests can enjoy every last drop.

This recipe was created to accompany <epi:recipelink id="14144">Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce).</epi:recipelink> Can be prepared in 45 minutes or less.

Causa Limena Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. This appetizer, a popular national dish, is from Lima, the capital city of Peru, which has metropolitan and modern ideas. The dictionary does not reveal how the word "causa” came to be applied to a concoction, albeit a delicious one, that features cold mashed potatoes. A causa is considered a light lunch or snack, a most appealing dish that is often served at weddings or other celebrations.