In the Dominican Republic and Ecuador, plantains are synonymous with tradition. In the Dominican Republic, mangú , made with these green bananas, is a classic breakfast. In Ecuador, patacones and bolones fill every table with tropical flavor. In addition to its versatility, this fruit is also a source of potassium and vitamins. Plantains: The Pride of the Dominican Republic and Ecuador
Potatoes: The Treasure of the Peruvian Andes
In Peru, potatoes are more than a food: they are living history. With more than 3,000 varieties, this tuber is a symbol of resilience in the Andes. From soups and purees to stews and fried dishes, every potato has a purpose in the kitchen. Because they can be cultivated in extreme climates, potatoes became the sustenance for entire civilizations.
Beef: Argentine Tradition
Argentina and beef are inseparable. Asado isn’t just a food, it’s a ritual that brings together family and friends around a fire.
And the most fascinating thing about it is that there are more than 20 popular cuts of meat that reflect the creativity of Argentine grilling. Each one has its own unmistakable texture and flavor. Exploring these iconic Latin American ingredients is like embarking yourself on a cultural journey that celebrates diversity, tradition and a passion for cooking. Each dish represents the heartbeat of a continent full of history that continue to nourish the world.
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UNITED STATES AUTUMN 2025 | ROYAL PRESTIGE ® MAGAZINE
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