Peruvian, Mater Elevations
Chefs Virgilio Martínez and Pía León explore Peru's biodiversity through a menu that travels through the country's different altitudes.
Modern Mexican
Chef Enrique Olvera reimagines traditional Mexican cuisine with a contemporary flair, famously known for his 'Mole Madre, Mole Nuevo'.
Nikkei (Japanese-Peruvian)
Chef Mitsuharu 'Micha' Tsumura creates a unique fusion of Japanese and Peruvian flavors, celebrating the Nikkei culinary heritage.
Modern Brazilian
Chef Alex Atala champions indigenous Brazilian ingredients, particularly from the Amazon region, in his innovative and acclaimed dishes.
Endemic Chilean
Chef Rodolfo Guzmán uses ancient cooking techniques and foraged ingredients from Chile's diverse landscapes to create a unique culinary experience.
Chef Jorge Vallejo focuses on fresh, seasonal ingredients from urban gardens to create a modern and personal vision of Mexican cuisine.
Modern Colombian
Chef Leonor Espinosa explores Colombia's biodiversity and culinary traditions, creating a 'Ciclo-Bioma' menu that highlights unique local ingredients.
Argentine Steakhouse (Parrilla)
A celebrated parrilla known for its high-quality grass-fed beef, extensive wine list, and traditional Argentine barbecue experience.
Mexico
A traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand.
Peru
A South American dish of marinated raw fish or seafood in citrus juices, such as lemon or lime, and spiced with ají, chili peppers, and other seasonings including chopped onions, salt, and cilantro.
A traditional sauce originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red, yellow, colorado (the name refers to its reddish color), green, almendrado, de olla, huaxmole, and pipián.
Venezuela/Colombia
A type of food made of ground maize dough, originating from the northern region of South America in pre-Columbian times, and is notable in the cuisines of Colombia and Venezuela.
Brazil
A stew of beans with beef and pork. It is a typical Portuguese dish, also common in Brazil, Angola, and other former Portuguese colonies.
Spain/Portugal (brought to Latin America)
A type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures.
Argentina
The techniques and the social event of having or attending a barbecue in various South American countries, especially Argentina and Uruguay.
Cuba
One of the national dishes of Cuba, it consists of shredded or pulled beef in a tomato-based sauce with peppers and onions.
A refreshing and vibrant dish that captures the essence of Peru's coastal cuisine. Use the freshest fish you can find.
A classic Mexican street taco. The key is a good marinade for the steak and fresh, simple toppings.
