The food of Mexico, the Caribbean and Latin America comes from many vibrant and diverse traditions. From the mountains of southern Chile and the vast plains of Argentina to the fertile Bajio of Mexico and the many tropical islands of the Caribbean, this book offers an overview of these fascinating cuisines, shaped over centuries by invaders and settlers from all around the world. In this exciting new volume, more than 300 recipes are presented, including snacks, salsas, seafood, meat, poultry, vegetables, salads, side dishes, desserts, ices and drinks. Delicious street food and snacks are a special feature of the region, where they are readily available from beach vendors, road-side stalls and bustling markets. These make excellent appetizers, such as spicy beef empanandas, or can be combined to create a satisfying lunch, such as Mexican tostadas with beans, chicken, guacamole and cheese. The extensive coastlines of South America and the Caribbean islands means that fish and shellfish are important ingredients in their cuisines, with the focus on simple dishes such as sea bass ceviche or crab and corn gumbo. Meat is also popular through the continent, particularly in Brazil, Argentina and Paraguay, where the finest cuts of home-reared beef or lamb are often barbecued and served with bread, salad and salsas. In Mexico, meat or poultry is typically combined with other ingredients, such as beans and the indispensable chilli pepper, and used to fill tortillas to make burritos, enchiladas, fajitas and tacos. Desserts focus on aromatic fruits and coconut, while drinks, whether warming Mexican hot chocolate, cooling Caribbean punches or potent South American cocktails, are enjoyed everywhere. The fascinating history and culture of these regions is explored in the book's introduction, peppered with intriguing facts about the culinary influences and traditions. There is a detailed guide to the ingredients and how to prepare them, from staple ingredients such as corn and plantains to the dazzling array of different chilli peppers and to exotic items such as chayotes and cassava. With over 1400 photographs, this book is a must for adventurous cooks who want to bring fun, colour and spice into their kitchens.