The Latin American Cookbook by Virgilio Martinez

Search this book for Recipes »

  • Johnny cakes (page 20)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Breakfast / brunch; Honduran; Belizean
    • Ingredients: all-purpose flour; coconut milk; store-cupboard ingredients
    show

  • Belizean fry jacks (page 20)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Fried doughs; Breakfast / brunch; Belizean
    • Ingredients: flour of your choice; coconut milk; vegetable oil
    show

  • Brazilian cheese rolls (Pão de queijo) (page 20)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Brazilian; Gluten-free
    • Ingredients: tapioca flour; Minas cheese; eggs
    show

  • Mapuche wheat bread (Catuto; mültrün) (page 22)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Chilean
    • Ingredients: wheat berries; store-cupboard ingredients
    show

  • Colombian cheese rolls (Almojábanas) (page 22)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Colombian
    • Ingredients: masarepa; cuajada cheese; eggs
    show

  • Roti (Paratha roti) (page 22)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; French Guianese; Guyanese; Indian; Surinamese
    • Ingredients: all-purpose flour; store-cupboard ingredients
    show

  • Paraguayan cornbread (Sopa Paraguaya) (page 24)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Paraguayan; Gluten-free
    • Ingredients: white onions; butter; eggs; queso Paraguay; corn flour; milk
    show

  • Three point bread (Pan de tres puntas) (page 24)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    show

  • Andean bread baby (T'anta wawa) (page 24)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & buns, sweet; Afternoon tea; Peruvian; Bolivian; Ecuadorian
    • Ingredients: all-purpose flour; butter; milk; eggs; fresh yeast; egg whites; food coloring of your choice
    show

  • Venezuelan ham bread (Pan de jamón) (page 25)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Afternoon tea; Christmas; Venezuelan
    • Ingredients: active dry yeast; all-purpose flour; powdered milk; eggs; smoked ham; raisins; pimiento-stuffed green olives; panela sugar
    show

  • Chilote potato bread (Chochoca) (page 25)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Chilean; Gluten-free
    • Ingredients: potatoes; lard; chicharron
    show

  • Chilean country bread (Pan amasado) (page 25)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Chilean
    • Ingredients: active dry yeast; bread flour; milk
    show

  • Charcoal-baked bread (Tortilla de rescoldo) (page 26)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Grills & BBQ; Chilean
    • Ingredients: all-purpose flour; butter
    show

  • Crusty Chilean rolls (Pan marraqueta; pan francés; pan batido) (page 26)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Chilean; Vegan; Dairy-free
    • Ingredients: all-purpose flour; bread flour; active dry yeast
    • Accompaniments: Chilean seafood soup (Palla marina)
    show

  • Chilean biscuits (Hallullas) (page 26)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Chilean
    • Ingredients: all-purpose flour; active dry yeast; eggs
    show

  • Christ's knees (Rodillas de Cristo) (page 28)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Ecuadorian
    • Ingredients: active dry yeast; all-purpose flour; queso fresco; achiote oil
    show

  • Argentine stuffed cheese pizza (Fugazzeta) (page 28)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Pizza & calzones; Argentinian; Italian; Vegetarian
    • Ingredients: fresh yeast; bread flour; white onions; dried oregano; chile powder; mozzarella
    show

  • Chickpea flatbread (Fainá) (page 29)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Argentinian; Uruguayan; Vegan; Gluten-free; Dairy-free
    • Ingredients: chickpea flour; white pepper
    show

  • Chilean squash fritters (Sopaipilla) (page 29)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Chilean
    • Ingredients: all-purpose flour; pumpkin purée
    show

  • Curried chickpea flatbread (Doubles) (page 29)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Guyanese; Trinidadian; Vegan; Dairy-free
    • Ingredients: all-purpose flour; ground cumin; ground turmeric; active dry yeast; vegetable oil; white onions; dried thyme; ground allspice; curry powder; ground nutmeg; paprika; vegetable stock; canned chickpeas; spring onions; parsley
    show

  • Corn, cheese, and rapadura breads (Tustacas) (page 30)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Bread & rolls, savory; Breakfast / brunch; Honduran; Salvadoran; Gluten-free
    • Ingredients: cuajada cheese; corn flour; butter; eggs; rapadura
    show

  • Panamanian fried bread (Hojaldres) (page 30)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Fried doughs; Panamanian; Dairy-free
    • Ingredients: all-purpose flour; eggs; vegetable oil
    show

  • Middle Eastern-style meat flatbread (Esfiha) (page 30)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Pizza & calzones; Argentinian; Brazilian; Middle Eastern
    • Ingredients: active dry yeast; milk; all-purpose flour; ground beef; onions; tomatoes; garlic; parsley; limes
    show

  • Surinamese chicken pot pie (Pastei) (page 32)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Pies, tarts & pastries; Main course; Jewish; Surinamese
    • Ingredients: butter; all-purpose flour; onions; chiles; chicken; celery; bay leaf; ground allspice; frozen peas; carrots; tomatoes; piccalilli; tomato ketchup; hard-boiled eggs; cooked white rice; red bell pepper
    show

  • Belizean meat pie (page 32)

    from The Latin American Cookbook The Latin American Cookbook by Virgilio Martinez

    • Categories: Pies, tarts & pastries; Main course; Belizean
    • Ingredients: ground beef; dried thyme; ground allspice; annatto paste; red onions; green bell pepper; all-purpose flour; butter
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Tucumán-style empanadas (Tucumana)

    • meggan on January 31, 2023

      My 8 year old loved making these and because she loved kneading them, the dough was a little over-handled. The recipe is a little vague in parts - for instance, it never tells you when to add the meat back into the filling. It's easy enough to figure out and I haven't made enough stuff from this book to know whether that's the way all of the recipes are.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1838663126
  • ISBN 13 9781838663124
  • Linked ISBNs
  • Published Nov 03 2021
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United Kingdom, United States, Canada, Australia
  • Publisher Phaidon Press

Publishers Text

Rarely has the incredible range of cuisines from Mexico’s tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region’s food culture, culinary delicacies, and local ingredients. The result: 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences – indigenous, European, Asian and beyond.

Other cookbooks by this author