Anticuchos
(Skewered Spiced Beef Heart with Chili Sauce)

Chiles en Nogada
(Filled Roasted Green Chilies with Whipped Cream and Nut Sauce)

Feijoada Completa
(Smoked and Fresh Meat with Accompaniements)

Sobrebarriga
(Rolled Plank Steak with Onions and Cumin Seeds)

Ajiaco Bogotano
(Creamed Chicken and Potato Soup with Avocado and Capers)

Aji de Gallina
(Chicken in Spicy Nut Sauce)

Cuscuz de Galinha
(Molded Steamed Chicken, Corneal and Vegetables)

Enchiladas Verde
(Fried Chicken-Filled Tortillas with Green Tomato Sauce)

Hallacas Centrales
(Steamed Banana Leaves with Chicken and Meat Filling)

Pollo Pibil
(Chicken Steamed with Fruit Juice)

Calabaza Enmielada
(Honeyed Squash)

Candied Sweet Potato Tamale
By Consultant, Author, Traveller Stephan Pyles, TX

Chayote Relleno
(Baked Chayote Squash with Cake and Raisin Filling)

Crema de Abacate
(Cream of Avocado Dessert)

Huevos Reales
(Royal Eggs)

Master Tamale
By Consultant, Author, Traveller Stephan Pyles, TX

Natillas Piuranas
(Caramelized Milk Pudding)

Pirao de Arroz com Leite de Coco
(Rice and Coconut Milk Pudding)

Quesillo de Pina
(Pineapple Custard)

Torta de Platano Maduro
(Ripe Plantain Cake)

Aji Molido con Aceite
(Red Chili Paste)

Coco Rallado
(Freshly Grated Coconut)

Chancho Adobado
(Pork in Orange and Lemon Sauce with Sweet Potatoes)

Enchiladas Rojas
(Fried Sausage Filled Tortillas with Red Chili Sauce)

Puerco Almendrado con Hongos
By Executive Chef John Kane, University Club of San Francisco

Mancha Manteles de Cerdo
(Pork Tablecloth Stainer)

Tostadas Estilo Guadalajara
(Fried Tortillas with Beans and Pig's Feet)

Arroz Brasileiro
(Rice with Tomatoes and Onion)

Arroz Verde
(Green Rice)

Guacamole
(Avocado Sauce with Tomato and Coriander)

Molho de Pimenta e Limao
(Pepper and Lemon Sauce)

Salsa Cruda
(Uncooked Spiced Tomato Sauce)

Salsa Guasacaca
(Spicy Avocado Sauce)

Barramundi Ceviche Shooters
By Executive Chef Douglass Sisk,
The Sardine Factory, Monterey, CA

Caldo de Mariscos (Red Chile Seafood Soup)
By Chef / Author Rick Bayless,
Frontera Grill and Topolobampo, Chicago, IL

Cansa a la Limena
(Seasoned Mashed Potatoes Garnished with Shrimp and Vegetables)

Moqueca de Camarao
(Shrimp and Fish Steak with Mix Peppers in Coconut Milk and
Dende Oil Sauce)
By Student Chef Ana Paula Moraes,
California Culinary Academy, San Francisco, CA

Salmon de Pipian Verde de Ajonjol
(Salmon in Luxurious Green Seasame Pipian)
By Chef / Author Rick Bayless,
Frontera Grill and Topolobampo, Chicago, IL

Shellfish Watermelon Ceviche
By Chef Cy Yontz, Rio Grill, Carmel, CA

Spicy Mexican Shrimp in Stuffed Ortega Chile
By Executive Chef Keith Keogh, Total Food Network, Florida

Trilogia de Camaron Estilo Manzanilla Shrimp
(Shrimp meatballs in a cantina style broth with
an aguachile tostada)
By Chef Benito Molina, Manzanilla. Ensenada, Mexico

Vatapa
(Fish and Shrimp in Ginger Flavored Peanut Sauce)

Ajiaco Bogotano
(Creamed Chicken and Potato Soup with Avocado and Capers)

Caldo de Mariscos (Red Chile Seafood Soup)
By Chef / Author Rick Bayless,
Frontera Grill and Topolobampo, Chicago, IL

Sopa de Aguacate
(Avocado Cream Soup)

Couve a Mineira
(Shredded Kale Greens)

Frijoles Refritos
(Refried Beans)

Papas a la Huancaina
(Whole Boiled Potatoes with Cheese and Chili Sauce)

Papas Chorreadas
(Potatoes with Spiced Cheese, Tomato and Onion Sauce)