The Latin American Cookbook

This comprehensive collection, curated by globally renowned chef Virgilio Martínez, explores the incredible range of cuisines across Latin America, from Mexico's tropical coasts to the icy islands at the foot of South America.

With a deep dive into each region's food culture, culinary delicacies, and local ingredients, the book features over 600 remarkable recipes that showcase the vibrancy of Latin American cuisine and its diverse influences—indigenous, European, Asian, and more.

From iconic dishes like Empanadas, Tamales, and Quesadillas to lesser-known specialties such as Chilean Disco Fries and Ecuadorian Easter Soup, the collection provides a rich tapestry of traditional and popular recipes from countries including Argentina, Brazil, Chile, Mexico, Peru, and many others.