Provenance · Volume XXIV · In progress
The Latin American Canon
Thirty-seven entries
Contents
Iopening
IIopening
III2
IV7
V26
VIopening
VII1
VIII1
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XXIV · contents
Latin American · III The Pantry
The Pantry
Two entries
Recaudo is built from toasted whole spices ground into a paste, a technique that predates commercial spice powders. Loroco, the flower bud of a Central American vine, enters the kitchen as a pungent, earthy vegetable flavouring. Together these entries establish the raw materials — a spice paste and an aromatic — that underpin the preparations that follow.
Recaudo de todo tipo (Belizean/Guatemalan whole spice paste)Loroco en pupusa (loroco flower bud filling)
III · The PantryNext chapter → The Method
Recaudo is built from toasted whole spices ground into a paste, a technique that predates commercial spice powders. Loroco, the flower bud of a Central American vine, enters the kitchen as a pungent, earthy vegetable flavouring. Together these entries establish the raw materials — a spice paste and an aromatic — that underpin the preparations that follow.