Made in los Andes: Latin flavors revealed

Whether at home or on a LATAM flight, we’ve selected the recipes and ingredients that are quintessential Andean cuisine. Bon appétit!

Wagyu rib cap à la caçarola



1.2 kg wagyu rib cap (Chilean beef cut)

400 ml beef bouillon

150 g chopped carrots

120 g chopped onions

20 g tomato paste

15 g wheat flour

2 bay leaves

1/2 bottle Malbec wine

1 sliced garlic clove

Olive oil




- Heat the oil until almost smoking in a pot and season the meat with salt and pepper, searing both sides. Reserve.

- Brown the vegetables in olive oil for 12 to 15 minutes. Add the flour.

- Add the tomato paste until brown and then the garlic. Cook for one minute. Lastly, add the wine.

- Simmer to reduce by half and add the beef bouillon and bay leaves. Add the meat, cover the pan and simmer for approximately three hours until it’s tender. Next, drain the ingredients and let them cool.


Andean cereals risotto and grilled zucchini



150 g dairy cream

120 g cooked Andean corn

75 g cooked quinoa

50 ml white wine

50 g red and green bell peppers

30 g leek, julienne

30 g finely grated Parmesan cheese

25 g butter

15 g carrot, brunoise

10 g chopped shallot

6 zucchinis cut in sticks (approx. 30 g per stick)

1 fresh bay leaf

Olive oil

Salt to taste

Black pepper



- Fry the shallot, carrot and bell peppers.

- Add the white wine and let the alcohol evaporate.

- Add the dairy cream and bay leaf and simmer.

- Add the cooked quinoa and Andean corn and simmer until it reaches the texture of a risotto.

- Finally, add the butter and remove the pan from the heat.

- Let it cool, then add salt and pepper.

- Grill the zucchinis seasoned with salt and pepper.

(Serves 5-6 people)


To try on board…

From Santiago

- Slow-cooked wagyu rib cap, Andean cereals risotto and grilled zucchini

- Grilled conger fish with corn purée and roasted vegetables

- Caramel lúcuma with orange compote


From Buenos Aires

- Slow-roasted wagyu tapas with barley risotto and grilled zucchini

- Grilled grouper with pamonha and roasted vegetables


From Lima

- Pisco mousse with Port wine and grape sauce