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Rosca de Pascua

Argentine Easter Sunday breakfast centres on the rosca de Pascua, a ring of soft, orange-scented brioche-like dough laid with stripes of pastry cream, candied cherries and pearl sugar, with whole boiled eggs pressed into the dough as a symbol of new life. Bakeries in every barrio stack them in the window from Holy Thursday, and families share it with coffee or mate after the Easter egg hunt. The crumb is fluffy and pale yellow, and the custard bakes into soft, golden ridges. Because the eggs bake for 30 minutes on top of their boiling, they are fully cooked; many people keep them for decoration and peel them later. The mistake to avoid is piping the pastry cream too thick, which slides off as the ring rises; thin lines give neat ridges. Chef's tip: cook the custard until it is very thick and chill it before piping, and brush the ring with egg before (not after) the cream goes on.

210 min

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Torta rogel

Birthdays in Buenos Aires are where the rogel shows off: eight or more wafer-thin, crackling discs of egg-yolk pastry, each spread with thick dulce de leche, stacked high and finished with a cloud of glossy Italian meringue browned with a blowtorch. Confiterías sell it by the slice, and it is a cake of contrasts, crisp and chewy, very sweet against the faintly salty pastry. It is laborious rather than difficult, and it slices best after a few hours' rest, when the dulce de leche has softened the layers just slightly. Use thick dulce de leche repostero (bakers' style); the runny kind for spreading on toast makes the tower slide. Rolling the discs too thick is the classic mistake: they should be so thin you can almost see the worktop through them, or the cake becomes heavy and hard to cut. Chef's tip: prick every disc all over with a fork before baking, or it puffs into a dome and won't stack flat.

150 min

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Surubí a la parrilla

The surubí, a big spotted catfish of the Paraná, has firm, almost meaty white flesh with no fine bones, which is why riverside parrillas in Corrientes, Goya and Esquina cut it into thick steaks and throw it on the grill like beef. A short soak in lemon, garlic and oil, plenty of salt, and live coals are all it asks. Serve with boiled cassava or potatoes, salsa criolla and a cold lemonade. Outside Argentina, buy thick steaks of another firm catfish, or of monkfish or swordfish. The usual mistake is trying to flip the fish too soon: it tears and sticks until a crust has formed and it lets go of the grate by itself. Chef's tip: oil the fish rather than the grill, and rub the hot bars with half a lemon just before the steaks go on.

37 min

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Jalea mixta

Ordered to share at a Lima cevichería on a Sunday, jalea mixta arrives as a tall golden pile: chunks of white fish, squid rings and prawns, all in a light, crackly coat, on top of fried cassava and buried under a fresh tangle of salsa criolla. The contrast is the point, hot and crunchy underneath, cold, sour and sharp on top, with tartar sauce or ají on the side and cold drinks all round. A frequent mistake is crowding the oil, which drops its temperature and gives you a soggy, greasy coat; fry in small batches and let the oil come back up between them. Chef's tip: boil the cassava first and let it steam dry before frying; it turns fluffy inside and shatteringly crisp outside.

45 min

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King kong

Named, the story goes, after the giant ape because of its size when the film reached Peru, the king kong is Lambayeque's proudest sweet: thick, crumbly biscuit layers stacked with manjar blanco, a sticky pineapple jam and a peanut fudge, then cut into heavy slabs. Shops in Lambayeque and Chiclayo sell them by the kilo in boxes, and travellers carry them home as gifts. It is very sweet, buttery and dense, so a slice goes a long way with black coffee. This home version makes the manjar blanco from condensed and evaporated milk to save hours, then turns half of it into the peanut layer. The usual mistake is overbaking the biscuit until it is hard; take it out as soon as the edges are pale gold, as it firms up while it cools. It is a project, so make the fillings first and let them cool. Chef's tip: wrap the finished king kong and leave it overnight before cutting; the layers settle and soften into each other.

150 min

Peruvian Baking

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Turrón de Doña Pepa

Every October, the month of the Señor de los Milagros processions in Lima, bakeries and street sellers pile their trays with turrón de Doña Pepa: layers of crumbly anise-flavoured sticks drenched in a dark syrup of chancaca cooked with fruit and spices, topped with a storm of coloured sprinkles. Popular lore credits it to Josefa Marmanillo, a woman from the Cañete valley who is said to have made it in thanks after the procession. It is sticky, crunchy and soft at once, with orange and clove in the syrup. Its downfall is usually runny syrup that soaks the sticks into mush; it needs to reach a thick, threading stage before it goes on. Chancaca is sold as cones or blocks in Latin shops; panela or dark muscovado also work. Some coloured sprinkles contain gelatin, so check the label. Chef's tip: make it a day ahead; the syrup sets and the sticks soften just enough to slice neatly.

120 min

Peruvian Baking

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Patarashca

Wrapping fish in leaves and cooking it over embers is how the riverside towns of Loreto and San Martín have always cooked their catch, and in Iquitos patarashca is sold on Belén market grills and in the restaurants along the Malecón. A whole fish or thick fillet is smeared with garlic, ají dulce, tomato, onion, cumin and sacha culantro, folded in large bijao leaves and grilled until the parcel chars and the fish steams in its own juices. When you open it, the flesh is soft and fragrant with herbs. Banana leaves from Asian shops are the best swap for bijao; foil works at a pinch. Too thin a parcel is the usual mistake: the leaves burn through and the fish dries out, so use two layers. Chef's tip: serve it in the opened leaf with boiled plantain or cassava and spoon up every drop of the juices.

45 min

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Paiche a la parrilla

Paiche (arapaima), one of the largest freshwater fish on earth, has thick, white, almost boneless flesh, and in Iquitos it is farmed and cut into meaty steaks that sizzle on the grills of riverside restaurants. Marinated briefly in garlic, lime, cumin and achiote, it chars on the outside and stays juicy and mild inside, a little like cod but firmer. Serve it with a tomato and onion salad, rice, or tacacho (mashed fried plantain balls). Frozen farmed paiche is sold in some fishmongers; thick cod, halibut or hake loin are good stand-ins. Leaving it in lime too long is the big mistake: the acid starts to 'cook' the surface and it sticks and tears on the grill, so 15 minutes is plenty. Chef's tip: oil the fish, not the grill, and don't move it for the first 3 minutes so it forms a crust and releases cleanly.

25 min

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Trucha frita

Rainbow trout farmed in the cold, clear water of Lake Titicaca is what you eat in Puno, at lakeside restaurants and on the floating islands: a whole fish, dusted in flour and fried until the skin crackles, with boiled Andean potatoes, rice, a simple salad and lime. The flesh is pink-white, sweet and moist; nothing else is needed. Ask your fishmonger to gut and scale the trout. The most common mistake is moving the fish too early, which tears the skin; leave it until it releases from the pan by itself. Chef's tip: slash the thick part of each side twice before flouring, so the fish cooks evenly and the skin crisps right up to the head.

30 min

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Thimpu de carachi

Around the shores of Lake Titicaca, thimpu is weekday food and Lent food alike: carachi, a small native lake fish, laid over potatoes and chuño (freeze-dried Andean potato) and gently poached, then drenched at the table with a hot sauce of onion fried with ají. The fish is soft and delicate, the chuño earthy and pleasantly chewy, and the sauce brings colour and fire. Outside Puno, small whole trout, tilapia or perch, or thick trout fillets, work well. Chuño needs an overnight soak (plan for it) and is sold in Andean and Latin shops; swap in extra waxy potatoes if you can't find it. The trap here is boiling the fish hard so it falls apart; keep the water at a bare shiver. Chef's tip: make the sauce while the fish poaches and spoon it on boiling hot, so it sizzles over the plate.

60 min

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Pulpo al olivo

Created in Lima in the 1950s by a Japanese-Peruvian chef, pulpo al olivo is now a fixture of Nikkei restaurants and smart cevicherías: paper-thin rounds of tender, cold octopus covered with a smooth violet mayonnaise of Botija olives, the big, dark, fruity olives of the southern coast. It is cool, rich and briny, eaten as a starter with lime and a drizzle of olive oil. Allow 1 hour for chilling after cooking. Tough octopus is the usual let-down, and the fix is simple: use frozen octopus (freezing tenderises it) and simmer gently, never at a rolling boil. Because the sauce is an egg emulsion, make it with a pasteurised egg, or use a good ready-made mayonnaise. Chef's tip: slice the octopus while it's cold and firm; warm octopus slices raggedly.

85 min

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Maki acevichado

Lima's Nikkei sushi bars invented the acevichado and it has become the roll every Peruvian orders: prawn tempura and avocado rolled in rice, topped with thin slices of fish and drenched in a creamy, lime-sharp sauce built from leche de tigre, ají amarillo and mayonnaise. Crisp, warm, cold and tangy in one bite, it is party food and Friday-night takeaway alike. For a safer topping, use sashimi-grade fish frozen at −20 °C for 24 hours first, keep it cold and eat the rolls at once; you can also sear the slices with a blowtorch or use cooked prawns instead. Even so, the raw-fish topping is not for pregnant women, young children or anyone with a weakened immune system. Overfilling is the usual mistake: the roll won't close and the rice splits. Chef's tip: use a pasteurised-egg mayonnaise and wet your hands with vinegared water so the rice doesn't stick.

90 min

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Trucha a la manteca

Restaurants on the shores of Nahuel Huapi, in Bariloche and Villa La Angostura, put rainbow trout from the cold Andean lakes on almost every menu, and this butter version is the one locals order most. Fillets are fried with crisp skin, then drenched in butter browned with flaked almonds and sharpened with lemon. Serve with boiled new potatoes and a green salad. Any trout or char works. People commonly start the fish in butter, which burns before the skin crisps; fry it in a film of oil and make the brown butter after. Chef's tip: dry the skin really well and dust it with rice flour; it gives a thin, glassy crust without any gluten.

25 min

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Centolla gratinada

Centolla, the southern king crab hauled from the cold waters of the Beagle Channel, is Ushuaia's pride, and seafood restaurants along the harbour serve it gratinada: sweet chunks of leg meat in a light white sauce, crowned with cheese and browned under a fierce grill. It is rich, so serve it in small dishes as a starter with lemon and a green salad, plus crusty bread for anyone who can eat gluten. Buy cooked, frozen king crab legs or meat and thaw them in the fridge overnight; if you ever cook crab yourself, it must be alive when it goes into the pot. A frequent mistake is a sauce so thick and cheesy that the delicate crab disappears; keep it pourable and the cheese thin. Chef's tip: fold the crab in gently at the end, in big pieces, and let the oven only heat it; it is already cooked and turns stringy if it boils.

45 min

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Mejillones a la provenzal

On the Atlantic coast around Puerto Madryn and the Golfo Nuevo, mussels from cold Patagonian waters are farmed and gathered in quantity, and seafood places along the rambla steam them a la provenzal, which in Argentina means lots of garlic and parsley. A splash of dry white wine goes into the pot; the alcohol mostly cooks off, but you can swap it for fish stock with a little lemon for an alcohol-free pot that tastes just as good. Serve with bread or chips to mop up the briny juices. Cooking mussels too long is the usual slip: they shrink and turn rubbery, so lift the lid as soon as most have opened. Before cooking, throw away any mussel with a broken shell or one that stays open when tapped; after cooking, discard any that stay shut. Chef's tip: keep the garlic in gently warm oil until it just smells sweet; brown garlic turns bitter and dominates the mussels.

25 min

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Bizcochitos de grasa

A paper bag of bizcochitos de grasa sits next to the mate gourd in kitchens, offices and roadside service stations across Argentina, from Buenos Aires to the Andes. These little rounds, a couple of bites each, are layered with beef fat, so they flake and crumble, salty and plain enough to eat by the dozen with bitter mate in the afternoon. The fat is rendered beef fat (grasa vacuna), so they are not vegetarian; ask your butcher for dripping or render suet yourself. A dough worked too warm is the mistake that robs them of their layers; the fat melts into it instead of staying in sheets. Chef's tip: chill the dough for 10 minutes between folds whenever it starts to feel greasy, and prick each round right through so it puffs in flakes rather than domes.

60 min

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Tiradito

Lima's Japanese-Peruvian cooks turned ceviche on its head with tiradito: instead of cubes soaked in lime, the fish is cut thin like sashimi, laid flat and dressed at the last minute, so it stays silky with only the surface turning white. The sauce here is the classic golden one, ají amarillo blended with lime, garlic and ginger, fruity and medium hot. It is served as a starter in cevicherías and upmarket Miraflores restaurants with boiled sweet potato and corn. Because the fish is eaten almost raw, this version uses sashimi-grade fish frozen at −20 °C for 24 hours first (allow for that), kept cold and eaten the moment it is dressed; it is not for pregnant women, young children or anyone with a weakened immune system. The mistake people make is dressing it ahead: after ten minutes the lime cooks it through and it turns chalky. Chef's tip: chill the plates in the freezer for 10 minutes before you lay out the fish; it keeps the slices firm while you work.

20 min

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Choros a la chalaca

Named for the people of Callao, Lima's port, choros a la chalaca are what you order with friends at a seafront cevichería on a hot afternoon: steamed mussels, chilled, each on its half shell under a bright, wet salsa of red onion, tomato, Andean corn, rocoto and lime. Cool, sweet, briny and sharp, they are eaten with your fingers in two bites, often before a ceviche or a jalea. Here the mussels are fully steamed open first, so nothing is served raw. People often overcook them while waiting for the last stubborn shells, which leaves the rest rubbery; lift them out as soon as each one opens. Chef's tip: dress the salsa no more than 15 minutes ahead, and spoon a little of the juice onto every mussel; that juice is the whole point of the dish.

30 min

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Majarisco

Its name blends 'majado' (mashed plantain) and 'marisco' (seafood), and along the coast of Piura and Tumbes, near the Ecuadorian border, it's what cevicherías and beach restaurants serve when you want something hot and filling. Mashed green plantain is folded into a sauce of garlic, onion, ají and seafood juices, with prawns, squid and mussels running through it, so every forkful is creamy, garlicky and briny. Serve it with lime and salsa criolla. Mussels must be alive: tap any open ones and discard those that don't close, and discard any that stay shut after cooking. Overcooking the seafood is the most frequent mistake; it goes in at the end, just until pink and opaque. Chef's tip: keep the mussel cooking liquid and use it to loosen the mash; it's pure seafood flavour.

55 min

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Kispiño

Pressed in a fist so each one carries the marks of the cook's fingers, kispiño are small, dense quinoa cakes from the Puno highlands, steamed and then left to dry so they keep for weeks on journeys, herding trips and pilgrimages. Traditional ones are bound with a little lime water (from cal, the mineral) and fat; this home version uses oil and a pinch of aniseed and sugar, so they're vegan and pleasantly savoury-sweet. They're firm and chewy, a little like a grain cake, and good with hot tea, coca tea or a soup on a cold day. The common mistake is making the dough too wet, so the cakes slump in the steamer; it should feel like damp sand that holds its shape when squeezed. Ground quinoa is quinoa flour; grind your own from rinsed, dried and toasted grain, or buy it ready ground. Chef's tip: toast the ground quinoa in a dry pan first until it smells nutty, which takes away any bitterness.

55 min

Peruvian Baking

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Tortitas negras

Black cakes, the name means, though only their tops are dark: tortitas negras are flat, round, flaky buns covered with a thick crust of dark brown sugar that melts in the oven and sets crunchy and toffee-like. They are among the cheapest and most popular facturas in Buenos Aires bakeries, eaten from a paper bag at breakfast or as a merienda with mate, and everyone fights over the sugary edges. The dough is a lightly laminated yeast dough, between bread and puff pastry. Bakeries often use lard or margarine; this version uses butter and stays vegetarian. Being stingy with the sugar is the classic misstep: a thin layer just melts into the dough and disappears, so pile it on thickly and press it down. Chef's tip: brush the rounds with water, not egg, before adding the sugar; the water melts the sugar into a crisp, crackling shell.

88 min

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Patay

Long before sugar reached the dry northwest, the pods of the algarrobo tree were the region's sweetness, and patay is the oldest way of keeping them: the pods are ground, the flour is moistened and pressed into a cake that dries into something dense, fudgy and naturally sweet, with notes of cocoa, coffee and caramel. In Santiago del Estero you still buy it in round slabs at markets and roadside stalls, to eat with mate or to crumble into milk. Harina de algarroba comes from the South American Prosopis tree; look for it in health-food shops or online, and mesquite flour is the same family and works well. Mediterranean carob flour is different and tastes more bitter. Too much water is the way most first attempts go wrong: the cake should be pressed from a damp, crumbly mix, not a batter, or it bakes up gummy. Chef's tip: sieve the flour twice; algarroba flour clumps, and lumps stay as hard grains.

40 min

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Tortitas mendocinas

Every panadería in Mendoza fills a tray with tortitas in the early morning, and they go out in paper bags to be eaten warm with mate, split and spread with butter, quince paste or a slice of cheese. They are flat, round, slightly salty breads, soft and layered in the middle and crisp at the edges, with the fork marks that give them away. The traditional fat is beef lard (grasa), which makes them very short; here butter or vegetable shortening takes its place to keep them vegetarian, and both give a good flaky result. The mistake to avoid is rolling them thin like crackers: they should be a generous centimetre thick, or they bake hard and dry. Chef's tip: fold the dough in three twice before the final roll, like a quick puff pastry; those folds give tortitas their layers.

75 min