(Spanish: stuffed potatoes) are the most popular type of croquettes in Latin American countries such as Chile, Puerto Rico Cuba, Colombia, Peru, and the Caribbean. The first recorded Latin American recipes were printed in the late 19th century, during a time when French cuisine (among others, e.g. Italian) was influencing those of Latin America.

Meaning "hodgepodge" or "medley" in Spanish, Salpicón is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. In the case of Peruvian Salpicón, it's a green salad topped with a mayonnaise-based chicken salad. Chef Ant will be making a plant-based version of this spring dish.

This arroz con pollo dish is one of the favorite staples of Peruvian cuisine, whether it’s prepared with duck - which is traditional in northern Peru – or with chicken. It’s delicious and has many variations. It can be made with grainy rice or similar to a risotto and, even though it’s green and has a lot of cilantro, it has a subtle taste. Chef Ant will prepare a plant-based version of this rice dish.

A dessert whose name means "the sigh of a woman from Lima," must be something special. Suspiro de limeña is a classic Peruvian recipe, quite unusual and delicious. The bottom layer is made of manjarblanco (known in other countries as dulce de leche). The top is a sweet, stiff meringue made with port wine. The combination is rich, sweet, creamy and might just make you sigh with contentment.