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Provenance · Volume XXIV · In progress

The Latin American Canon

Thirty-seven entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
opening II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
2 IV
The Method
The foundational techniques the cuisine is built on.
7 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
26 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume XXIV · contents
Latin American · V The Canonical Dishes

The Canonical Dishes

Twenty-six entries

Corn, potato, and chile form the structural base of this chapter. From masa cakes and corn-dough empanadas through the great broth traditions of the Andes, Central America, and the Caribbean coast, and on to fermented beverages and preserved condiments, the entries move from daily staple to ceremonial preparation.

ArepasColombian EmpanadasPupusas (El Salvador stuffed masa cakes)Baleadas (Honduran wheat tortilla dish)LlapingachosLocro de PapaAjiaco BogotanoSancochoSancocho panameño (Panamanian hen stew)Gallo pinto (Costa Rica/Nicaragua rice and beans)Jocón (Guatemalan green chicken stew)Pepián rojo (Guatemalan national dish)Pepián verde (Guatemalan green pumpkin seed stew)Kak'ik (Maya ceremonial turkey soup)Fiambre (Guatemalan Day of the Dead salad)Revolcado (Guatemalan pig head and offal stew)Nacatamal (Nicaragua banana leaf tamale)Sopa de mondongo (Central American tripe soup)SalteñasBandeja PaisaLechona TolimenseStew chicken (Belize recado-seasoned chicken)Ceviche panameño (Panamanian corvina ceviche)Buñuelos (Colombian and Mexican Christmas Fritters)Fermented Hot Sauce: Tabasco PrincipleTepache, Jun, and Fermented Beverage Survey
V · The Canonical DishesNext chapter → The Table & Service
Latin American · V

The Canonical Dishes

The dishes a serious practitioner is expected to know.

‹ Contents

Corn, potato, and chile form the structural base of this chapter. From masa cakes and corn-dough empanadas through the great broth traditions of the Andes, Central America, and the Caribbean coast, and on to fermented beverages and preserved condiments, the entries move from daily staple to ceremonial preparation.

26 entries
ArepasColombian EmpanadasPupusas (El Salvador stuffed masa cakes)Baleadas (Honduran wheat tortilla dish)LlapingachosLocro de PapaAjiaco BogotanoSancochoSancocho panameño (Panamanian hen stew)Gallo pinto (Costa Rica/Nicaragua rice and beans)Jocón (Guatemalan green chicken stew)Pepián rojo (Guatemalan national dish)Pepián verde (Guatemalan green pumpkin seed stew)Kak'ik (Maya ceremonial turkey soup)Fiambre (Guatemalan Day of the Dead salad)Revolcado (Guatemalan pig head and offal stew)Nacatamal (Nicaragua banana leaf tamale)Sopa de mondongo (Central American tripe soup)SalteñasBandeja PaisaLechona TolimenseStew chicken (Belize recado-seasoned chicken)Ceviche panameño (Panamanian corvina ceviche)Buñuelos (Colombian and Mexican Christmas Fritters)Fermented Hot Sauce: Tabasco PrincipleTepache, Jun, and Fermented Beverage Survey
← IVThe Method

Contents · The Library