Bolivian-Style Turnover, The Latin American Cookbook by Virgilio Martínez. Photography by Jimena Agois.
The Latin American Cookbook by Virgilio Martínez, documents the vibrant food and culture of one of earth’s most extraordinary geographical regions. Often referred to as the “world’s pantry,” the lands and coasts of Latin America yield an almost endless larder of ingredients, and have given rise to globally popular dishes such as arepas, empanadas, sweet breads, tacos, tortillas, tamales, and much more.
Following years of painstaking research, Martínez—celebrated chef at Peru’s Central and World’s 50 Best regular—guides readers on how to make everything from “Goat Stew” and “Chilean Sandwich Cookies” to “Green Mango Salad” and beverages like “Fermented Corn Juice.”
The incredible range of cuisines from Mexico’s tropical coasts to the icy islands at the foot of South America are documented comprehensively in this collection, bringing to life the vibrancy of Latin America and its myriad influences—Indigenous, European, Asian, and beyond.