Vanessa Austin

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.

“Cassava (known as manioc or, in Rio, aipim) is a major ingredient in Brazilian cooking, and versions of bolinhos – fried balls – are found in all the best botecos in Rio,” says Burgess.

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

“This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says chef, Luke Burgess.

“Braised oxtail is very popular in Brazil,” says Burgess. “It’s a dish that’s deep in flavour, and fresh at the same time.”

This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).

Tlayudas are pizza-like tortillas usually topped with refried beans.

There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed.