Ingredient: oregano

Argentina: Locro

Cooking Time: 3 hours

South America

Argentina

I had many ideas for what I might make from Argentina. I considered empanadas, such a delicious classic with a wide variety of fillings to choose from. And thought about making alfajores, a traditional sandwich cookie filled with dulce de leche. But ultimately I landed on locro: A thick, hearty stew comprised...

Johanna

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Bolivia: Salteñas

South America

Bolivia

Salteñas originated in the city of Tarija, but are now sold by street vendors all throughout Bolivia – often as a mid-morning snack. Legend has it that the recipe originated with Juana Manuela Gorriti, an Argentinian woman who later married Bolivian President Manuel Isidoro Belzu. Gorriti grew up very poor,...

Johanna

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Mexico: Pozole

Cooking Time: 75 minutes

Mexico

Pozole means “hominy,” which is the dried corn kernels that make up the backbone of this soup. Hominy is corn that has undergone the alkali process, known as nixtamalization, loosening the hulls from the kernels and softening the kernels themselves, resulting in giant kernels with a slightly chewier texture. You’ve probably had hominy...

Johanna

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