A continent's cuisines folded together: Argentine asado and chimichurri; Brazilian feijoada, pão de queijo and brigadeiro; Peruvian ceviche, lomo saltado and aji-driven heat; Colombian and Venezuelan arepas; Chilean shellfish; Bolivian salteñas. Native ingredients (corn, potato, cassava, quinoa, cacao, yerba mate, aji chillies) meet European technique and African (especially Brazilian) and Asian (Peruvian chifa) influences. Big shared meals, charcoal grilling and street food run through every country.
Sweetened condensed milk, cocoa powder and butter cook together in a heavy pan over medium-low heat, stirring constantly. The mixture goes from runny to slightly thick to a thick paste that pulls cleanly from the bottom of the pan when the spoon is drawn through. Off the heat, cool fully, then roll into small balls and drop in chocolate sprinkles.
Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a firm, opaque texture while retaining a wonderfully fresh flavour. The addition of mango, citrus segments, and fresh chilli creates a bright, tropical balance of sweet, sharp, and heat.
Beef strips are marinated briefly in soy and aji amarillo paste. Fries are cooked separately, pre-fried, set aside. The wok hits high heat; beef is seared in batches; red onion and tomato are added briefly so they keep their bite; soy, vinegar, lime and stock are poured in to sauce. The fries go in last, just before serving, a 30-second toss so they pick up flavour without going soggy.
Sweet (sour, "polvilho doce" or sweet) tapioca starch combines with hot milk-and-oil mixture (scalds the starch), then eggs and grated cheese. The mixture is sticky and unmanageable, refrigerate for 30 minutes to firm up, or use damp hands to roll. Small balls bake until puffed and golden. Best straight from the oven.