A Cook's Guide to Latin American Flavors

Latin America is not one cuisine but dozens, shaped by Indigenous ingredients, European colonization, African traditions and Asian immigration. Corn, beans, chilies, potatoes and tomatoes all come from the Americas, and they changed the way the world eats. This guide introduces four of the region's best-loved culinary traditions and gives you an easy recipe from each.

Mexico: corn, chilies and layers of flavor

Mexican cooking is built on corn (as tortillas, masa and hominy), beans, chilies, tomatoes, onions, garlic, cilantro and lime. Chilies are used both fresh and dried, and each type has its own flavor: smoky chipotle, fruity guajillo, rich ancho.

• Techniques: toasting dried chilies, charring tomatoes and onions, and blending salsas.
• Essential pantry: corn tortillas, dried chilies, canned chipotles in adobo, cumin, Mexican oregano, queso fresco and crema.
• Where to start: chilaquiles rojos for breakfast, or chicken tortilla soup for dinner.

Note that Tex-Mex is a distinct regional American cuisine, which blends Mexican and Texan traditions. Compare with our Tex-Mex recipes.

Brazil: beans, cassava and the grill

Brazilian food reflects Indigenous, Portuguese, African and Japanese influences. Black beans and rice appear nearly daily. Cassava (manioc) is processed into flour (farofa) and tapioca starch, used in treats like pão de queijo. The country is also known for churrasco, meat grilled over fire.

• Essential pantry: black beans, rice, tapioca starch, cassava flour, sweetened condensed milk, collard greens and limes.
• Where to start: a pot of Brazilian black bean stew with rice and orange slices, then bake cheese bread for a snack, and finish with brigadeiros.

Peru: a fusion of the Andes, coast and Asia

Peruvian cuisine is currently celebrated around the world. It draws on Andean potatoes and corn, abundant seafood from the Pacific, and waves of Chinese and Japanese immigration that produced Chifa and Nikkei cooking. Peru grows thousands of potato varieties, and uses aji (chili) peppers such as the fruity yellow aji amarillo.

• Essential pantry: aji amarillo paste, potatoes, red onions, limes, cilantro, soy sauce and rice.
• Where to start: lomo saltado, the Chinese-Peruvian stir-fry, and papa a la huancaína, potatoes in a creamy cheese sauce.

Argentina: beef, herbs and empanadas

Argentina is famous for its beef and for the asado, a social barbecue cooked slowly over wood or charcoal. Italian and Spanish immigration shaped pasta, pizza and empanadas. The signature condiment is chimichurri, an herb and vinegar sauce.

• Essential pantry: parsley, oregano, garlic, red wine vinegar, olive oil, paprika and cumin.
• Where to start: steak with chimichurri and baked beef empanadas.

Techniques that cross borders

1. Acid for balance: lime juice and vinegar brighten rich foods.
2. Fresh herbs: cilantro, parsley, mint and culantro finish many dishes. See our fresh vs dried herbs guide.
3. Slow-simmered beans: a base for stews and sides. See cooking with beans and lentils.
4. Salsas and sauces: from salsa roja to aji verde and chimichurri, sauces transform simple grilled or fried foods.
5. Toasting spices and chilies, as discussed in our beginner's guide to spices.

A starter shopping list

If you want to cook across the region, buy corn tortillas, canned black beans, dried guajillo or ancho chilies, cumin, oregano, limes, cilantro, parsley, red wine vinegar, tapioca starch and aji amarillo paste. Most are available in well-stocked supermarkets or Latin American grocery stores, and they are inexpensive.

Food safety note

Several recipes use beef, chicken or eggs. Cook ground meat to 160°F (71°C), poultry to 165°F (74°C), and whole cuts of beef to at least 145°F (63°C) with a rest. See the internal temperature guide and food safety basics.

Respecting the cuisines

Each country, and each region within it, has its own traditions, and our recipes are home-cook adaptations, not the last word. We encourage you to explore authors, cooks and restaurants from these communities, and to credit and support them.

Keep exploring

Visit our hubs for Mexican, Brazilian, Peruvian and Argentinian recipes, or browse all cuisines. Check ingredient labels for allergens, as explained in the Nutrition & Allergy Disclaimer.