Every cuisine has a dish born out of resourcefulness, something that turns leftovers into pure magic. In Peru, that dish is Tacu Tacu—a crispy rice and bean patty, often topped with a fried egg, juicy steak, or even seafood. It’s hearty, humble, and rooted in the creativity of Afro-Peruvian cooks who transformed simple ingredients into something unforgettable.
When I first arrived in Peru to stay with my abuelita, I thought I had already seen it all—the colorful chaos of Lima’s streets, the coastal breeze carrying the scent of ceviche, the mountains that looked like they were painted by the gods.
Causa Limeña is one of the most recognizable and beloved dishes in Peruvian cuisine. Colorful, versatile, and refreshing, it combines layers of seasoned potato puree with chicken, tuna, or seafood fillings, often finished with creamy sauces and fresh garnishes.
Arroz con Pollo, literally “rice with chicken,” is one of the most cherished comfort foods in Peru and across Latin America. It is a vibrant, flavorful dish that brings together tender chicken, aromatic rice, fresh herbs, and vegetables into a single pot.
If there’s one thing I’ve learned in Peru, it’s that potatoes are more than just food here—they’re a way of life. Back home in the U.S., I thought potatoes were just baked, mashed, or fried. But in Peru, there are literally thousands of varieties, each with its own color, texture, and flavor.
In Buenos Aires, cafés are more than places to sip coffee — they are cultural stages where stories, food, and history intertwine. One dish that perfectly embodies this spirit is Revuelto Gramajo: a comforting scramble of golden fries, fluffy eggs, diced ham, and green peas.
If you’re yearning for a taste of Buenos Aires’ vibrant food scene, fugazza is the Italian-Argentine fusion that’ll transport you straight to a bustling porteño bakery. This thick-crust pizza, generously topped with caramelized onions and gooey mozzarella, is a beloved classic that screams “¡Buen provecho!” (Enjoy!).
Hola amigos, I’m Martín, a young chef born and raised in Rosario. Growing up, tamales were something my abuela made during holidays or family gatherings. To me, they are more than food — they are little pockets of love wrapped in corn husks, carrying the flavors of the Andes into our kitchens.
Ay, mi niño, today I will tell you about another treasure of our Andean table — humita. Some call it “food of the fields,” others say it is “summer in a husk.” To me, it is memory itself: the sound of corn husks being peeled, the laughter of cousins helping in the courtyard
Milanesa Napolitana is comfort on a plate: a crisp, breaded cutlet crowned with tomato sauce, ham, and melted cheese — then baked until bubbly. It’s an Argentine classic with Italian roots, beloved in bodegas, family kitchens, and neighborhood restaurants.