This crêpe recipe is a mixture of Italian, Spanish and French influences from the immigrants that populated Latin America.
In Argentina, Chile, Paraguay and Uruguay mollejas (sweetbreads) are eaten generally roasted in the fire of hot coal or firewood of the grill, but you can make this easy version at home.
How about starting the week with these glorious green gnocchi full of spinach goodness?
This exquisite savory pie is full of spinach and veggie goodness, an import from Italian immigrants into Argentina and Uruguay.
Guest Chef Pablo Marinaro shows us his version of a classic Salvadorean beef pupusa, served with a delicious orange zest chimichurri.