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.
There are empanadas, and then there are Empanadas Salteñas — the proud, juicy parcels from the northwest of Argentina. If you bite one and the filling spills warm and flavorful, you’ll understand why folks call them jugosas.
Craving a warm, cheesy embrace from Turkey’s Black Sea region, mıhlama is the dish to savor. This indulgent specialty, made with melted local cheeses and cornmeal, is a gooey delight often enjoyed with a hearty “Afiyet olsun!” (Enjoy your meal!).
If you ever travel to the Black Sea region of Türkiye, you will hear locals speak fondly of a dish that warms both the stomach and the soul — Muhlama (also called Kuymak in some villages). It is a creamy, golden mixture of cornmeal, butter, cheese, and sometimes garlic