South American

This layered dessert gets its name, volador, from the way the edges of the pastry "fly up" as they bake. The combination of thin, crackly pastry with creamy dulce de leche is unbeatable in its simplicity. Don't worry if the torte doesn't slice neatly—it's meant to be an informal dessert, the kind that invites guests to swipe crumbs from the serving platter and dip them into stray puddles of dulce de leche. It's too good to let a single bite go to waste.

Anticuchos are skewers of meat (traditionally beef hearts) or fish that are marinated in vinegar and a paste of ají panca, a Peruvian chile with a deep, woodsy spice. These savory morsels are easy to eat and easier to love, so it's no surprise that they are a popular street food all over the country. Their bite-size nature also makes them a fine appetizer. Here, flatiron steak takes the place of beef hearts; that more accessible cut has a robust flavor that stands up well to the bold marinade and the heat of the grill.

Comfort food, Peruvian style. The chile sauce's brilliant yellow hue comes from a pinch of turmeric, as well as bottled ají amarillo paste, which also lends a fruity heat. It is thickened with bread and walnuts (a tasty trick for stretching foods to feed many mouths) and blended to a satiny smoothness. Although Peruvian cooks usually shred the chicken and add it directly to the sauce, we like the elegance of serving the roast chicken breasts on top of the sauce and passing extra around in a gravy boat.

Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We've simplified the technique, but have no fear— you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad.

In a country known for its fascinating, wide-ranging cuisine, ceviche just may be Peru's national dish. Combinations of sparklingly fresh raw fish marinated in a piquant dressing (often made with ají amarillo and lime juice) are served everywhere, from the lowliest fish shacks to the finest restaurants. For food-safety reasons, we choose to gently poach the scallops, but otherwise, this version, accented by tender sweet-potato cubes, chewy kernels of choclo (a type of Andean corn), and red bell pepper, is entirely classic. Don't forget to drink up the delicious liquid that remains after the ceviche has been eaten. Peruvians prize this leche de tigre as a hangover cure.

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims the Pisco Sour—recognizable by its distinctive foamy head (from egg white) and tart lime flavor—as its own. A swirl of fresh pineapple juice boosts the tropical vibe.

Indigenous to the Andes, quinoa was called the mother grain by the Incas, who considered the plant sacred. And while much has been made of quinoa's nutritional properties, its fluffy texture and nuttiness in this recipe are a revelation. Because it comes together quickly and is full of bright flavors, this salad is sure to become a summer staple. It's worth seeking out the fresh hearts of palm, which have a vibrant snap, but if you cannot find them, do not substitute canned; instead, use chayote (see cooks’ note, below).

Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa.

This version of a classic South American cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.

Inspired by Brazil’s national cocktail.

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Eben Freeman, bartender of Tailor Restaurant in New York City, developed this version of a classic Brazilian cocktail made with cachaca (sugarcane rum). Freeman's adaptations include substituting kumquats for the usual limes and sweetening the drink with turbinado sugar, whose rough crystals help break up the kumquats. He also adds a soy-caramel sauce—which gives the drink a salty-sweet depth—but it can be omitted. If you do opt to make the sauce, note that you'll end up with more than you need for the drink, but it keeps in the refrigerator for up to a month.

This gorgeously scented, lush dessert radiates the tropics: As the guanabana—otherwise known as soursop—sherbet melts on the tongue, it releases notes of exotic fruits and flowers that are beautifully complemented by the other fresh fruits served with it.

Meaty yet melt-in-the-mouth and with slightly caramelized edges, butternut-reminiscent calabaza comes alive with a squeeze of lime.

Skirt steak is delicious served plain, but since you can get such fantastic South American flavor out of these basic pantry items, why not embellish it?

The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner.

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.