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Barbacoa
A slow-cooked meat dish from indigenous Mexican earth-oven traditions, now commonly made with beef head, goat, or sheep.
Mexico
Where the pre-Columbian and the colonial were fused rather than replaced.
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Birria
A slow-cooked Mexican dish from western Mexico, traditionally made with goat, beef, or lamb, marinated in chile-vinegar adobo and cooked in broth.
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Caesar salad
A green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, eggs, Worcestershire sauce, anchovies, garlic, mustard, Parmesan, and black pepper.
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Açai bowl
A Brazilian snack from Pará and Amazonas made from açaí berries blended into a smoothie-like base and served in a bowl with toppings.
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Acarajé
A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.
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Adana kebabı
A long strip of hand-minced lamb and tail fat, seasoned only with salt and hand-chopped sweet red peppers, grilled over oak coals.
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Ají de gallina
A Peruvian chicken stew with a chili-sofrito base, thickened with milk-soaked bread, cheese, and nuts, served with potatoes, rice, olives, and hard-boiled egg.