Don't know what to cook today? Don't worry and go find inspiration in The Latin American Cookbook, a 400-page  culinary book written by prestigious Peruvian chef Virgilio Martínez. 

Released in November 2021, the book compiles more than 600 extraordinary recipes that bring together all the vitality of Latin America, from the tropical coasts of Mexico to the cold islands of the southern cone, and its countless influences: Indigenous, European, Asian and others. Discover traditional and popular recipes for home cooks from Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay and Venezuela, with dishes ranging from the most emblematic, such as empanadas, tamales, arepas, tortillas, quesadillas and tacos, to lesser-known specialties, such as Chilean Disco Fries, Nicaraguan pumpkin stew and Ecuadorian Easter soup.

Martínez became popular around the globe after his appearance on Netflix’s Chef’s Table. He featured in a 2017 episode that charted his trajectory from troubled teen to toqued stagiaire to, today, culinary prominence and anthropologist. 

“I knew what I didn’t want to do was write another book of Latin American comfort food with a few pretty photos and call it a day. We made a point to go deeper,” Martínez told Saveur. “We’d ask people across the region what they ate when they were little, what crops they grew, and what was important to them about each particular dish.”

The book includes simple recipes you can make in 20 minutes, as well as many traditional dishes and also some newer ones, showing that Latin American food is much more than only “meat and potatoes,” he told Saveur.

The book isn’t organized by nation but by ingredients, including vegetables, corn, pork, lamb and goat, roots and tubers, and fish and seafood.

In addition to the recipes, the publication includes texts on the history of the ingredients, a glossary and a short introduction to contextualize each dish.

The Mater Iniciativa organization, led by the chef and his sister Malena Martínez, participated in the production process.