The Latin American Cookbook documents the vibrant food and culture of one of the earth's most extraordinary geographical regions. From the Rio Grande to Cape Horn, the territory is vast, diverse, and complex. The land and coast yield an almost endless larder of ingredients, which have given rise to globally popular dishes such as empanadas, arepas, moles, tacos, tortillas, tamales, and caipirinhas.
Acclaimed Peruvian chef Virgilio Martinez and the research team at Mater Iniciativa have gathered a bountiful collection of recipes made in home kitchens, from the border of Mexico down to the tip of Argentina. With beautiful photography of these delicious dishes and stunning landscapes, The Latin American Cookbook is a culinary and cultural exploration of this unique place.