The Latin American Cookbook (Martinez Virgilio); PHAIDON, 2021

Chef and Peruvian native Martinez (Central) celebrates the diverse cuisines found in South and Central America in this expansive cookbook. Whether considering dishes derived from Indigenous cuisines (like sweet amaranth bars used by Aztecs in rituals), influenced by European colonists (Bolivian spicy pork stew, an adaption of French fricassee), or adapted by immigrants (as is the case in an Argentine stuffed cheese pizza), he situates each recipe in fascinating cultural context. Before sharing the recipe for green banana and coconut milk tamales, for example, he explains that bananas arrived in the Americas by way of the Portuguese in the 16th century. Some dishes will be familiar to home cooks, such as Honduran tacos with refried beans and cheese—while others, including fried chicken blood and a lamb’s head soup, may appeal to the more adventurous. In addition to the food, Martinez includes alluring beverage recipes—including a pineapple ice cream topped with pipeno wine and grenadine syrup—and ends with a detailed glossary to define some of his recipes’ more obscure ingredients, such as cassava (also known as yuca) and aji amarillo (an orange chile used throughout the Andean region). This labor of love will appeal to readers interested in exploring the diversity of Latin American cuisine.

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