South American
Dulce de leche crêpes, chimichurri, and Venezuelan bollos pelones provide different starting points in this South American collection. National and regional identities remain distinct within this broad geographic archive.
Browse the posts below, or choose a subcategory when available.
Brazilian
A banana sweet represents this small Brazilian collection. The recipe offers a focused dessert preparation as a starting point, rather than a survey of Brazil’s many regional cooking traditions.
Peruvian
Ají amarillo sauce represents this small Peruvian collection. The chile-based preparation offers one way into the recipe box’s Peruvian-linked dishes without attempting to summarize the country’s wider cuisine.
Venezuelan
Bollos pelones represent this small Venezuelan collection. The recipe provides a particular stuffed preparation to explore, with its ingredients and method offering a closer view of the dish.
In this collection
Chimichurri Sauce
This bright sauce, filled with herbs, has some Jalapeño in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with…
Bollos Pelones
This family-style dish from Venezuela is comprised of meatballs wrapped in arepa dough, combining amazing flavors for a superb comfort meal to remember. Bollos pelones are delicious meatballs…
Leche Asada
Call this an oven-baked flan. The rich, creamy texture of this leche asada comes from the addition of heavy cream to the recipe. Totally worth it! Leche asada…
Chimichurri Chicken
At less than 300 calories, this lemon-zested garlic chicken makes a quick and healthy dinner for busy weeknights. Ingredients 4 skinless, boneless chicken breast halves 3 tablespoons cooking…
Dulce de Leche – Sous Vide Version
Ingredients 6 half-pint jars and lids, sterilized in boiling water for 15 minutes 3 (14-ounce) cans sweetened condensed milk Preparation Set the Anova Sous Vide Precision Cooker to…
Chimichurri Sauce
Drizzle over gazpacho, or toss with cooked shrimp and pasta for a zingy Argentine-inspired scampi. Adding whole garlic cloves to the food processor first seasons the work bowl…
Chimichurri Sauce
Ingredients 1 garlic clove, peeled 1/2 cup fresh parsley leaves 1/3 cup fresh cilantro leaves 1/3 cup fresh mint leaves 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon…
Aji Amarillo Sauce
No Peruvian table is complete without some version of this sunny chile-cheese sauce. Aji Amarillo peppers—the darling of South America—have a bright, fruity flavor and plenty of heat,…
Doce de Bananaji
Favors meld together beautifully (not mushy) when you make this popular Brazilian desert with your sous vide machine. Ingredients 5 small bananas, firm but ripe, peeled and cut…
Changua
Changua, a milk-onion-egg soup from the central Andes of Colombia, though often served for breakfast, this soup can also be a light lunch or dinner. The toasted bread can be…
