South American

Humitas Humitas, fresh corn tamales popular in Chile and other Latin American countries, are made using every part of the ears. Freshly grated kernels create a sweet filling; husks are used to form and tie the packages; and the cobs create a shelf on which to steam the humitas, imparting an extra boost of flavor. For more information about humitas.

Yuquitas a la Huancaína
Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced potatoes with boiled eggs and olives, Guillermo Payet finds it a great accompaniment to fried yuca, the potato-like root vegetable.

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. Dulce de leche, a dense, creamy caramelized milk "jam," is Argentina's favorite homegrown postre (dessert). As an accompaniment to a simple peeled banana, it is Argentine childhood incarnate, and its appearance at the table is sure to trigger Proustian flights of memory and rapture in adults. Flan de dulce de leche is a classic recipe that tends to be permanently bookmarked in kitchen-scarred copies of El Libro de Doña Petrona, the scriptural cookbook that is Argentina's equivalent of Fannie Farmer. Richer than any flan you've ever had, here it is, as interpreted by Francis Mallman.

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."

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.

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.

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.

Bobotie The South Africans were way ahead of us: Curried lamb spiked with raisins and apples and framed by a smooth egg custard is our idea of how meatloaf would be if we had to reinvent it. Although tasty on its own, bobotie is ideal when served with a dollop of chutney—mango for a sweet touch or cilantro for an herby, savory note.

Bobó de Camarão Though folding the shrimp into the purée is traditional in Brazil, we placed it on top for a prettier presentation.

Xinxim de Galinha We debated whether to simmer or boil the coconut milk for this dish, fearing flavor loss or curdling. We ended up adding it at room temperature, with great results.

This traditional Brazilian drink gets an extra dose of tropical flavor from passion-fruit juice.

These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning.

Cachaça, a spirit made from sugarcane, gives these drinks their distinctive flavor. In Brazil it is traditional to make caipirinhas one or two at a time, as we do here. For ease of entertaining, however, you can simply combine all the ingredients in a pitcher.

If you're making this entire menu in a single oven, we recommend baking the yuca gratin ahead; while it cooks, brown the lamb and coat with the sauce and farofa. When the gratin comes out of the oven, the lamb can go in. (The gratin will stay warm while the lamb bakes and stands.)

This lively salsa is typically served with Argentine asado—beef, pork, or lamb cooked over an open fire or grill. It's also wonderful with a seared skirt steak.

The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to Argentine beef. It packs a punch, so start with just a drizzle.

Chicama is one of Manhattan's hottest Nuevo Latino restaurants. Chef Douglas Rodriguez — a pioneer of this style of cooking — oversees the open kitchen with its Ecuadoran eucalyptus-wood-burning oven and rotisserie. Rodriguez turns out dishes like adobo-rubbed Argentine rib-eye steak and black paella, which gets its unique color and taste from squid ink; there is also a large, innovative ceviche bar. To wash it all down, diners choose from the wines of Chile, Argentina and Spain — or from cocktails like the restaurant's namesake Chicama Colada.