The Americas

Mexico, Peru & the American South

The Americas are where old-world technique met new-world ingredients — chilies, corn, tomatoes, potatoes, lime. It runs from the deep chili sauces of Mexico and the bright citrus-cured seafood of Peru to the patient, place-rooted cooking of the American South.

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Every recipe

6 recipes in this region.

United States · American

Classic American Cheeseburger

The all-American diner cheeseburger done right — a thin, well-seared beef patty with crackly edges, melted American cheese, and the classic fixings on a toasted, buttered bun. Simple, fast, and all about technique.

EasyMainsQuick

Louisiana · American (Creole/Cajun)

Louisiana Chicken and Sausage Gumbo

The soul of Louisiana in a pot: a dark, nutty roux thickened with the 'holy trinity' of vegetables, simmered with chicken and andouille sausage into a deep, smoky stew, served over rice. Patience at the stove is the whole secret.

IntermediateMainsMake-ahead

A shallow bowl of creamy pale-yellow grits topped with plump pink shrimp in a glossy brown gravy flecked with green bell pepper, crisp bacon, and sliced scallions.

The Lowcountry (coastal South Carolina and Georgia) · American Southern

Lowcountry Shrimp and Grits

The South Carolina coast in a bowl: sweet shrimp in a savory, peppery gravy spooned over a pot of slow-cooked, properly creamy stone-ground grits. A Gullah Geechee breakfast that became a Southern icon.

IntermediateMains

A shallow white bowl of Peruvian ceviche — cubes of opaque white fish in a cloudy lime marinade with thin red onion slices, chopped coriander, and red chili, served with slices of orange sweet potato and toasted corn kernels.

Peru · Peruvian

Peruvian Ceviche (Ceviche de Pescado)

Peru's national dish: fresh white fish 'cooked' in lime juice with chili, red onion, and coriander, served with the bright, punchy marinade known as leche de tigre. Fast, raw, electric — a five-minute marinade is all it takes.

EasyMainsNo-cook

Three tacos al pastor on doubled corn tortillas, piled with crisp-edged red-stained pork, diced golden pineapple, white onion, and chopped coriander, with lime wedges alongside.

Mexico City · Mexican

Tacos al Pastor (Marinated Pork Tacos with Pineapple)

Mexico City's iconic taco: pork marinated in dried chilies, achiote, and pineapple, roasted until the edges crisp, then piled into warm corn tortillas with onion, coriander, and a hit of salsa. A spit-roast classic reworked for the home oven.

IntermediateMainsMake-ahead

Two crisp tostadas piled with deep red-brown chipotle chicken tinga, topped with white crema, crumbled queso fresco, slices of avocado, and shredded lettuce, with lime wedges alongside.

Puebla (tinga poblana) · Mexican

Tinga de Pollo (Chipotle Chicken Tinga)

Puebla's smoky shredded chicken: poached and pulled, then simmered with tomatoes, onions, and chipotles in adobo until glossy and deep. Pile it onto tostadas with crema and avocado for one of Mexico's great weeknight meals.

EasyMainsBeginner-friendly