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North America
Mexican Salsa Macha
Make Veracruz-style salsa macha with fried dried chillies, garlic, peanuts, sesame, vinegar, and oil for a smoky, nutty Mexican condiment.
Mexican Huevos Motuleños
Make Yucatán-style huevos motuleños with crisp tortillas, black beans, ham, fried eggs, tomato-habanero sauce, peas, cheese, and plantain.
Southern Chicken and Dumplings
Southern-style chicken and dumplings with tender pulled chicken, rich homemade broth, and hand-rolled flat dumplings.
Plant-Based Mexican Calabacitas a la Mexicana
Cook plant-based Mexican calabacitas with Mexican squash, corn, tomato, onion, garlic, serrano chilli, epazote, coriander, and lime.
Plant-Based Costa Rican Gallo Pinto
Make plant-based Costa Rican gallo pinto with chilled rice, black beans and broth, onion, sweet pepper, garlic, Salsa Lizano, and coriander.
Plant-Based Jamaican Ital Stew
Cook plant-based Jamaican Ital stew with kidney beans, coconut milk, pumpkin, yam, sweet potato, taro, cabbage, okra, thyme, and chilli.
Plant-Based Trinidadian Doubles
Make plant-based Trinidadian doubles from soft turmeric bara, curried channa, tamarind chutney, cucumber, chadon beni, and pepper sauce.
High-Protein Mexican Cochinita Pibil
Slow-roast high-protein Mexican cochinita pibil with pork shoulder, achiote, sour orange, garlic, banana leaves, onions, and habanero.
High-Protein Cuban Ropa Vieja
Braise high-protein Cuban ropa vieja with shredded flank steak, peppers, tomato, white wine, cumin, oregano, olives, and capers.
