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RF2C4T096–Street food vendors known Baianas make acarajé, a dish made of mashed and fried black-eyed peas stuffed with shrimp in Salvador de Bahia, Brazil.
RF2C4T098–Acarajé, a dish sold by street vendors in Salvador de Bahia, Brazil made of peeled and mashed beans fried in dendê oil and often stuffed with shrimp.
RF2C4T08T–Acarajé, a dish sold by street vendors in Salvador de Bahia, Brazil made of peeled and mashed beans fried in dendê oil and often stuffed with shrimp.
RF2C4T09Y–Acarajé, a dish sold by street vendors in Salvador de Bahia, Brazil made of peeled and mashed beans fried in dendê oil and often stuffed with shrimp.
RF2C4T09R–Acarajé, a dish sold by street vendors in Salvador de Bahia, Brazil made of peeled and mashed beans fried in dendê oil and often stuffed with shrimp.
RFT3J3BT–Horses rounded up high in the Andes above Mendoza, Argentina in preparation for a trek across the mountains into Chile.
RMHHMFYA–A type of typical flatbread made from cassava in the Amazonian village of Pucaurquillo, Peru.
RFT3H4GC–El Salvador's horchato de morro is made from the ground seeds of the jicaro fruit, as well as squash seeds, white rice, sesame seeds, and spices.
RFT3J38X–Castanhas do pará, also known as Brazil nuts, for sale on the streets of the Amazonian city of Manaus, Brazil.
RMHHMFY3–Caju, or cashew fruit, for sale on the border of Peru and Colombia in the Amazon Rainforest.
RFT3H2H6–A calavera, an edible skull made of sugar made throughout Mexico to celebrate the Day of the Dead, or Dia de los Muertos.
RMHHMFXK–A type of typical flatbread made from cassava in the Amazonian village of Pucaurquillo, Peru.
RFT3H2BC–A farmer paddles a canoe in the chinampas of Xochimilco, Pre-hispanic farming system built by the Aztecs, which still exists in Mexico City.
RFT3J2YR–Dried and salted pirarucu, a giant Amazonian river fish, in the Mercado Municipal of Manaus, Brazil.
RFT3H46X–Paiche, a giant Amazonian river fish, at a nursery near the rainforest town of Iquitos, Peru.
RFT3H2EH–Pupusas, a typical Salvadoran street food made from corn, being cooked on a street side comal in El Salvador,
RFT3H410–Paiche, a giant Amazonian river fish, at a nursery near the rainforest town of Iquitos, Peru.
RFPW0106–Lamb tartar at Mil Moray, the restaurant and research lab from Peruvian chef Virgilio Martinez of Central, overlooking the Inca terraces of Moray.
RFPW00YN–Mil Moray, the restaurant and research lab from Peruvian chef Virgilio Martinez of Central, overlooking the circular Inca terraces of Moray, Peru.
RFPW0N7H–Potato Manuel Choqque of Huatata near Chinchero, Peru. He has been breeding potatoes with high intensity of color, which signify higher nutrients.
RFPW0N50–Harvesting cacao chuncho, a regional variety of cacao in the jungle clad highlands of Quillabamba outside of Cusco, Peru.
RFPW0N46–Harvesting cacao chuncho, a regional variety of cacao in the jungle clad highlands of Quillabamba outside of Cusco, Peru.
RFPW010C–Mil Moray, the restaurant and research lab from Peruvian chef Virgilio Martinez of Central, overlooking the circular Inca terraces of Moray, Peru.
RFPW0N5W–A potato flower which will be hand pollinated by the Choqque family of Huatata, Peru who breed potatoes with high intensity of color.
RFPW0NC5–Purple potatoes grown by the Choqque family of Huatata near Chinchero, Peru, who breed potatoes with high intensity of color.
RFPW0NA3–The Choqque family of Huatata near Chinchero, Peru has been breeding potatoes with high intensity of color, which signify higher nutrients.
RFPW0NBG–The Choqque family of Huatata near Chinchero, Peru has been breeding potatoes with high intensity of color, which signify higher nutrients.
RFPW0N6R–Potato seed of the Choqque family of Huatata near Chinchero, Peru has been breeding potatoes with high intensity of color.
RFPW0NAM–The Choqque family of Huatata near Chinchero, Peru has been breeding potatoes with high intensity of color, which signify higher nutrients.
RFPW00YT–Fermentations at Mil Moray, the restaurant and research lab from Peruvian chef Virgilio Martinez, overlooking the Inca terraces of Moray, Peru.
RFPW0N82–Purple potatoes grown by the Choqque family of Huatata near Chinchero, Peru, who breed potatoes with high intensity of color.
RFPW0N95–The Choqque family of Huatata near Chinchero, Peru has been breeding potatoes with high intensity of color, which signify higher nutrients.
RFPW0N3B–The Waters of Nanay, a dish made of Amazonian fish piranha, at Virgilio Martinez's restaurant Central in Lima, Peru.
RFPW0N8F–The Choqque family of Huatata near Chinchero, Peru has been breeding potatoes with high intensity of color, which signify higher nutrients.
RFKYT407–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKYT3Y7–Espelette peppers being prepared for sale at a farm outside of Bilbao in Spanish Basque Country.
RFKYT3XW–Espelette peppers being prepared for sale at a farm outside of Bilbao in Spanish Basque Country.
RFKYT40N–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKYT40C–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKYT3YY–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKYT3Y5–Espelette peppers being prepared for sale at a farm outside of Bilbao in Spanish Basque Country.
RFKYT3YP–Espelette peppers being prepared for sale at a farm outside of Bilbao in Spanish Basque Country.
RFKYT402–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKYT40E–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKYT3YE–Espelette peppers being prepared for sale at a farm outside of Bilbao in Spanish Basque Country.
RFKYT3Y0–Espelette peppers being prepared for sale at a farm outside of Bilbao in Spanish Basque Country.
RFKYT40K–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKYT3XR–Espelette peppers being prepared for sale at a farm outside of Bilbao in Spanish Basque Country.
RFKYT404–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKYT406–Asador Etxebarri is a Spanish restaurant in Atxondo, Basque Country which was voted 6th best in the world in World's 50 Best Restaurant list in 2018.
RFKMB75B–Jaca, or Jackfruit, native to South India, is a staple food in the Brazilian state of Bahia where it was brought by the Portuguese in the 17th century
RFKMB6F0–Ajiaco, a traditional Colombian stew, is usually made with chicken, potatoes, corn, and a native herb called guascas. Recipes vary throughout Colombia
RMKFY1DY–Taquería Los Cocuyos in Mexico City's Centro specializes in suadero tacos, which are different types of fats like brisket, tripe, and chorizo.
RMKFY1EK–Taquería Los Cocuyos in Mexico City's Centro specializes in suadero tacos, which are different types of fats like brisket, tripe, and chorizo.
RFKFYWXA–Chinampas, 2200 hectares of farmland on the southern shore of Lake Xochimilco, part of a vast network of lakes and canals that date to the Aztecs.
RFKFYWW1–Chinampas, 2200 hectares of farmland on the southern shore of Lake Xochimilco, part of a vast network of lakes and canals that date to the Aztecs.
RFKMB6P7–The beach in Trancoso, a resort town that has turned from hippie to jetset hangout in the Brazilian state of Bahia.
RFKMB6PA–Queijo Coalho Grelhado: kebabed coalho cheese grilled over buckets filled with hot charcoal, a beach snack in Trancoso in the state of Bahia, Brazil.
RMKFY1DT–Taquería Los Cocuyos in Mexico City's Centro specializes in suadero tacos, which are different types of fats like brisket, tripe, and chorizo.
RMKFY1E7–Taquería Los Cocuyos in Mexico City's Centro specializes in suadero tacos, which are different types of fats like brisket, tripe, and chorizo.
RFKFY1K3–Chinampas, 2200 hectares of farmland on the southern shore of Lake Xochimilco, part of a vast network of lakes and canals that date to the Aztecs.
RFKMB6R9–Jaca, or Jackfruit, native to South India, is a staple food in the Brazilian state of Bahia where it was brought by the Portuguese in the 17th century
RFKMB74X–Jaca, or Jackfruit, native to South India, is a staple food in the Brazilian state of Bahia where it was brought by the Portuguese in the 17th century
RFKFYWPP–Chinampas, 2200 hectares of farmland on the southern shore of Lake Xochimilco, part of a vast network of lakes and canals that date to the Aztecs.
RFKFY1F9–Huitlacoche, also known as corn smut, corn fungus, or Mexican truffle, is a delicacy in Mexico.
RFKMB6PE–The beach in Trancoso, a resort town that has turned from hippie to jetset hangout in the Brazilian state of Bahia.
RFKFY1FG–Huitlacoche, also known as corn smut, corn fungus, or Mexican truffle, is a delicacy in Mexico.
RFKFYWT2–Chinampas, 2200 hectares of farmland on the southern shore of Lake Xochimilco, part of a vast network of lakes and canals that date to the Aztecs.
RMKFY1E0–Taquería Los Cocuyos in Mexico City's Centro specializes in suadero tacos, which are different types of fats like brisket, tripe, and chorizo.
RFHYG4N8–El Panoptíco chef Eduardo Martinez's smoked chicken with yuca and ají negro, an ancestral Amazonian sauce made from fermented yuca extract, in Bogota.
RFKMB6RB–Jaca, or Jackfruit, native to South India, is a staple food in the Brazilian state of Bahia where it was brought by the Portuguese in the 17th century
RFKMB728–The beach in Trancoso, a resort town that has turned from hippie to jetset hangout in the Brazilian state of Bahia.
RFKMB73R–Jaca, or Jackfruit, native to South India, is a staple food in the Brazilian state of Bahia where it was brought by the Portuguese in the 17th century
RFKFY1JC–Chinampas, 2200 hectares of farmland on the southern shore of Lake Xochimilco, part of a vast network of lakes and canals that date to the Aztecs.
RFKMB71D–The beach in Trancoso, a resort town that has turned from hippie to jetset hangout in the Brazilian state of Bahia.
RFHYG4N2–El Panoptíco chef Eduardo Martinez's smoked chicken with yuca and ají negro, an ancestral Amazonian sauce made from fermented yuca extract, in Bogota.
RFKFYKGY–Amaranth growing in the chinampas of Xochimilco, part of a vast network of lakes and canals that date to the Aztecs.
RFKMB6F5–Ajiaco, a traditional Colombian stew, is usually made with chicken, potatoes, corn, and a native herb called guascas. Recipes vary throughout Colombia
RFKMB6R3–Jaca, or Jackfruit, native to South India, is a staple food in the Brazilian state of Bahia where it was brought by the Portuguese in the 17th century
RFKFY1HB–Colorful boats waiting to take visitors on a tour of the chinampas, or floating gardens, of Xochimilco in Mexico City.
RFKFY1HR–Amaranth growing in the chinampas of Xochimilco, part of a vast network of lakes and canals that date to the Aztecs.
RFKMB6F8–Ajiaco, a traditional Colombian stew, is usually made with chicken, potatoes, corn, and a native herb called guascas. Recipes vary throughout Colombia
RFKMB75K–Moqueca Baiana, is a typical stew made with fish, onions, garlic, tomatoes, cilantro, and coconut milk and in the northern state of Bahia, Brazil.
RFHHMFY0–Dried and salted paiche (Arapaima gigas), an Amazonian river fish that has recently hit the world market. As seen at the Belén market in Iquitos, Peru
RMHHMFXY–Paiche (Arapaima gigas), a sustainable, farm raised Amazonian river fish that has recently hit the world market. As seen in Iquitos, Peru.
RMHHMFX2–Paiche (Arapaima gigas), a sustainable, farm raised Amazonian river fish that has recently hit the world market. As seen in Iquitos, Peru.
RFHHMEHP–Medicinales y Tintóreas (Medicinals and Plant Dyes), a dish from the Mater Alturas tasting menu at chef Virgilio Martinez's restaurant Central in Lima
RFHHMEHR–Alturas Verdes (Green Highlands), a dish from the Mater Alturas tasting menu at chef Virgilio Martinez's restaurant Central in Lima, Peru.
RFHHMEH2–Colores de Amazonía (Colors of Amazonía), a dish from the Mater Alturas tasting menu at chef Virgilio Martinez's restaurant Central in Lima, Peru.
RFHHMEGB–Colores de Amazonía (Colors of Amazonía), a dish from the Mater Alturas tasting menu at chef Virgilio Martinez's restaurant Central in Lima, Peru.
RFHHMEG1–Pesca de Cercanía (Close Fishing), a dish from the Mater Alturas tasting menu at chef Virgilio Martinez's restaurant Central in Lima, Peru.
