Americas Recipes
Smoke, corn, chiles and citrus
The Americas combine Indigenous ingredients — corn, beans, squash, chiles, potatoes and cacao — with African, European and Asian influences into some of the most vibrant food cultures on Earth. North America ranges from regional barbecue and soul food to Mexican moles, tamales and street tacos.
Central America and the Caribbean bring pupusas, gallo pinto, jerk chicken, rice and peas and slow-braised Cuban ropa vieja, shaped by island spices and Afro-Caribbean traditions. Plantains, cassava and coconut appear in countless forms, from breakfast fritters to festive desserts.
South America offers Peruvian ceviche and lomo saltado, Argentine asado and empanadas, Brazilian feijoada and pão de queijo, and the arepas of Colombia and Venezuela. Choose a sub-region below to browse countries, then explore their main dishes, drinks, breakfasts and sweets.
Every American recipe in the atlas lists its ingredients, a clear step-by-step method, cooking time, servings and difficulty, so you can cook with confidence whether you are recreating a family favourite or tasting this cuisine for the very first time.
Featured Americas recipes
Tacos al Pastor
Marinated pork in achiote and dried chilies, traditionally spit-roasted with pineapple. Served on warm corn tortillas.
Classic Ceviche
Sea bass cured in fresh lime juice with ají, red onion and cilantro — Peru's national dish.
Low-and-Slow BBQ Ribs
Pork ribs rubbed with brown sugar and paprika, smoked low until they bend and pull from the bone.
Grilled Steak with Chimichurri
Charred ribeye over open coals served with bright, garlicky herb chimichurri.
Jerk Chicken
Scotch bonnet, allspice and thyme marinade slow-grilled over pimento wood for smoky island heat.
Pepián
Toasted-spice chicken stew, the national dish.
Stew Chicken with Rice and Beans
Recado-stained chicken with coconut rice and red beans.
Baleadas
Folded flour tortillas with refried beans, cream and cheese.
Pupusas Revueltas
Stuffed corn cakes with chicharrón, cheese and beans.
Nacatamal
Banana-leaf wrapped masa with pork, rice and vegetables.
Gallo Pinto
Black bean and rice classic with Salsa Lizano.
Sancocho Panameño
Hen-and-yam stew with cilantro foot, the national soup.
Explore Americas by sub-region
North America
Central America & Caribbean
Jerk spice, ackee, curry goat and Scotch bonnet heat.
Ropa vieja, mojo, black beans and slow-roasted pork.
Pepián, tamales and Mayan corn traditions.
Rice and beans, conch ceviche and Garifuna hudut.
Baleadas, sopa de caracol and Garifuna seafood.
Pupusas, curtido and Pacific seafood.
Gallo pinto, vigorón and slow-cooked nacatamales.
Gallo pinto, casado and Caribbean rondón.
Sancocho, ceviche and Afro-Antillean rice.
Griot, pikliz and Creole-French traditions.
La bandera, mangú and sancocho.
Doubles, callaloo and Indo-Caribbean curries.
Conch, peas and rice and rum-cake.
Cou-cou and flying fish, macaroni pie and rum.
Mountain chicken, callaloo and Creole one-pots.
Oil down, nutmeg and Caribbean breadfruit.
Green fig and saltfish, bouyon and creole spice.
Roasted breadfruit and jackfish, callaloo and oildown.
Fungi and pepperpot, ducana and conch.
Stewed saltfish, dumplings and spiced plantains.
South America
Ceviche, ají, quinoa and Andean-Asian fusion.
Feijoada, churrasco, dendê oil and tropical fruit.
Asado, chimichurri, empanadas and dulce de leche.
Pastel de choclo, curanto and Pacific seafood.
Bandeja paisa, ajiaco and arepas.
Arepas, pabellón criollo and hallacas.
Ceviche, encebollado and Andean hornado.
Salteñas, pique macho and Andean grain dishes.
Sopa paraguaya, chipa and yerba mate culture.
Asado, chivito and dulce de leche.
Pepperpot, cook-up rice and roti.
Pom, roti and Afro-Hindustani-Javanese fusion.