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Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives cooks, armchair travellers and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restauranteur, Maricel E. Presilla has spent more than thirty years visiting each country. She has gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. This is a one-of-a-kind cookbook to be savoured and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.