Latin American

Inspired by the fusion flavours of Nikkei cuisine, this nacho reboot bursts with vibrant flavours.

Just a little of that Argentinian green sauce does wonders to a simple grilled steak.

Triple the milk, triple the delight. This Latin American go-to is so light and fluffy, you'll be making it again and again.

These quick meat-loaded Cuban sandwiches make for a hearty lunch. Add extra marinade on the side for more zing.

"Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats," says Curtis Stone. "Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix."

The perfect combination of fresh prawns, chipotle chillies whipped into a crème fraîche and a tangy corn relish on canape-sized tostadas.

Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.

“Yabbies are a great starter to a casual meal,” says Burgess. “Simply put them in the middle of the table for guests to peel themselves."

A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.

These grilled beef skewers originated in Peru but are also popular in Bolivia.

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

These Latin American pastries are soaked in syrup, making them stickily delicious.

“Braised oxtail is very popular in Brazil,” says Burgess. “It’s a dish that’s deep in flavour, and fresh at the same time.”

This Mexican white corn soup has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.

Alfajores are served in various forms throughout Latin America. What they have in common is their delicious, melt-in-the-mouth texture.

This Ecuadorian salt cod and bean soup is typically served at Easter, and is ideal for a feast.

Tlayudas are pizza-like tortillas usually topped with refried beans.

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

Fragrant with whiffs of coriander and chilli, this Latin American recipe for duck and potato stew is cooked with beer for a barley, slightly hoppy base.

This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America.

Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed.

Black turtle beans are widely used in Latin American dishes, from Brazil’s feijoada to the simple bean soups of Cuba and Mexico.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

Pair juicy pork fillet with zesty jalapeno and lime salsa and the result will be a recipe that sticks in your mind and mouth.

The Cubano, or Cuban sandwich, is like a ham and cheese sandwich on steroids, made with roast pork as well as ham, and pickles and mustard.

This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake – evaporated, condensed and whole milk.

Create this citrusy soup sensation that combines cumin and cinnamon with strips of juicy chicken and crisp tortilla.

“With African influences and robust cooking, the okra is used to offset the protein for some freshness and texture,” says chef Luke Burgess.

Lima-style ceviche recipe, Lady Carolina, Melbourne

Rodney Dunn recipe for tres leches cake.

Rich with caramel flavour, Porteño's milk flan finds friends wherever it lands. Make room for it on your table.

Australian Gourmet Traveller recipe for ham tamales,

Australian Gourmet Traveller recipe for picanha, chimichurri and sweet and sour peppers.

Australian Gourmet Traveller recipe for coriander and chipotle lamb rump with burnt carrots from San Telmo in Melbourne.

Australian Gourmet Traveller fast recipe for carne asada tacos.

Australian Gourmet Traveller recipe for empanadas de carne by Elvis Abrahanowicz and Ben Milgate.

Australian Gourmet Traveller recipe for El Niño by Elvis Abrahanowicz and Ben Milgate.

Australian Gourmet Traveller recipe for salad of smoked bonito, piquillo peppers and celery by Elvis Abrahanowicz and Ben Milgate.

Australian Gourmet Traveller recipe for ceviche with tiger’s blood by Elvis Abrahanowicz and Ben Milgate.

Wings straight from Sydney's favourite Argentinian restaurant.

Australian Gourmet Traveller recipe for ceviche toasts with avocado and coriander.

Australian Gourmet Traveller recipe for dulce de leche marshmallow biscuits.

Australian Gourmet Traveller recipe for tuna and egg empanada.

Australian Gourmet Traveller recipe for lomo saltado.

Australian Gourmet Traveller recipe for salted fresh corn tamales with salsa criolla (Humitas con salsa criolla).

Australian Gourmet Traveller recipe for chupe de camarones.

Australian Gourmet Traveller recipe for charcoal-grilled chicken with aji (Pollo a la Brasa).

Australian Gourmet Traveller recipe for scallop and ocean trout ceviche with butter bean salad.

Australian Gourmet Traveller recipe for Pisco Sour.

Australian Gourmet Traveller Peruvian recipe for ponderaciones with manjar blanco and chocolate ice-cream.

Australian Gourmet Traveller recipe for pineapple punch.

Australian Gourmet Traveller recipe for Kingfish with pique boricua and coriander arepas

Australian Gourmet Traveller recipe for rapadura rum punch.

Australian Gourmet Traveller recipe for sticky pork ribs with rapadura salt.