# The Continental Table

> Bold recipes and big flavor from across the Americas.


## Posts

- [The Top Trending American Dishes of 2027](https://continentaltable.com/top-trending-american-dishes-2027/): What real 2027 food trend data — wings up 16.7%, steak up 16.3%, occasion cooking up 48.7% — says about what Americans will eat next, mapped to six dishes already living it.
- [Baleadas: Honduras’ Beloved Folded Tortilla](https://continentaltable.com/baleadas/): Honduran baleadas — thick handmade flour tortillas blistered on the griddle and folded over refried red beans, crema and crumbled cheese. The national street food, from sencilla to especial.
- [Smash Tacos: The Burger-Taco Fusion Everyone’s Griddling](https://continentaltable.com/smash-tacos/): Smash tacos — seasoned beef smashed and seared onto a tortilla until crisp and lacy, flipped, cheesed and dressed like a taco. The viral burger-taco fusion, done right at home.
- [Flan: The Silky Caramel Custard of Latin America](https://continentaltable.com/flan/): Classic Latin American flan — silky vanilla custard under a cape of amber caramel, baked gently in a water bath and flipped at the table. Five ingredients, pure magic.
- [Elote: Mexican Street Corn, Charred & Loaded](https://continentaltable.com/elote/): Elote — Mexican street corn charred over flame, slathered with crema and mayo, rolled in cotija cheese and dusted with chili and lime. The king of the street cart, made at home.
- [Pastel de Choclo: Chile’s Sweet Corn & Beef Casserole](https://continentaltable.com/pastel-de-choclo/): Chilean pastel de choclo — savory pino beef with onions, olives and raisins baked under a sweet ground-corn crust until golden. Winter comfort straight from the Chilean campo.
- [Mangu: The Dominican Republic’s Beloved Plantain Mash](https://continentaltable.com/mangu/): Dominican mangu — silky mashed green plantains crowned with quick-pickled red onions, served with fried cheese, salami and eggs. The national breakfast, Los Tres Golpes.
- [Lomo Saltado: Peru’s Sizzling Beef Stir-Fry](https://continentaltable.com/lomo-saltado/): Peruvian lomo saltado — seared beef, red onion and tomato flash-fried with soy and aji amarillo, tossed with crispy fries and served over rice. The chifa classic, done right at home.
- [Smoke & Fire: The Top 6 Trending Now](https://continentaltable.com/smoke-and-fire-top-6/): Live fire went mainstream, sweet-heat rules 2026, and birria-inspired flavor is everywhere. Six smoke-and-fire dishes from across the Americas that were trending long before the trend reports.
- [The Best Summer Food](https://continentaltable.com/best-summer-food/): The best summer food across the Americas — fire-first grilling, no-cook ceviche and guacamole, handhelds that feed a crowd, and something frozen for the worst of the heat.
- [Ropa Vieja](https://continentaltable.com/ropa-vieja/): Cuban ropa vieja — flank steak braised until it falls into tender strands, simmered in a pepper-and-tomato sofrito with olives. Cuba’s national dish, over rice with plantains.
- [Feijoada](https://continentaltable.com/feijoada/): Brazilian feijoada — black beans and pork simmered until dark and creamy, served with rice, farofa, collard greens and cold orange. Brazil’s national dish, built for a slow Saturday.
- [Tamales](https://continentaltable.com/tamales/): Mexican red pork tamales — lard-beaten masa steamed in corn husks around guajillo-ancho pork. The float test, the wrap, and the tamalada that makes an afternoon of it.
- [Pupusas](https://continentaltable.com/pupusas/): Salvadoran pupusas — thick corn-masa cakes stuffed with molten cheese and beans, griddled golden, and crowned with tangy curtido and salsa. El Salvador’s national dish, made at home.
- [Buffalo Wings: The Real Recipe from the Anchor Bar Legend](https://continentaltable.com/buffalo-wings/): Buffalo wings — crispy unbreaded wings in the original 1964 cayenne-butter sauce from Buffalo’s Anchor Bar. Three cooking methods, one sacred ratio, blue cheese by law.
- [Mofongo: Puerto Rico’s Garlic-Pounded Plantain Mountain](https://continentaltable.com/mofongo/): Mofongo — fried green plantains pounded with garlic and chicharrón into a golden dome, crowned with garlic shrimp. Puerto Rico’s proudest plate, from pilón to table.
- [Chilaquiles: Mexico’s Genius Breakfast of Fried Tortillas and Salsa](https://continentaltable.com/chilaquiles/): Chilaquiles rojos — crispy fried tortillas simmered in guajillo salsa for exactly ninety seconds, topped with a runny egg, queso fresco and crema. Mexico’s genius breakfast.
- [Tres Leches Cake: The Cloud Soaked in Three Milks](https://continentaltable.com/tres-leches-cake/): Tres leches cake — an airy sponge soaked in three milks until it becomes a cold, creamy cloud. The celebration cake of Latin America, with the sponge science that makes it work.
- [Arepas: The Corn Cakes Colombia and Venezuela Both Claim](https://continentaltable.com/arepas/): Arepas — the golden corn cakes Colombia and Venezuela both claim. Three ingredients, naturally gluten-free, and ready to stuff with anything you love in about 35 minutes.
- [Pão de Queijo: Brazil’s Chewy Cheese Bread](https://continentaltable.com/pao-de-queijo/): Brazilian pão de queijo — crisp golden cheese bread rolls, chewy and stretchy inside. Naturally gluten-free, made with tapioca starch and cheese, ready in half an hour.
- [Guacamole: The Authentic Mexican Recipe](https://continentaltable.com/guacamole/): Authentic Mexican guacamole — just six ingredients, mashed by hand, ready in ten minutes. The real deal, not the sour-cream restaurant version.
- [Ceviche: Peru’s Bright, Citrus-Cured National Dish](https://continentaltable.com/ceviche/): Peruvian ceviche — fresh fish cured in lime with red onion, chili, and cilantro. Peru’s national dish, the leche de tigre secret, and the 15-minute cure. No stove required.
- [Mangonada: Mexico’s Sweet, Spicy & Sour Mango Treat](https://continentaltable.com/mangonada/): Mangonada — Mexico’s sweet, spicy, and sour frozen mango treat with chamoy and Tajín. The ultimate swicy dessert, ready in 10 minutes, no cooking.
- [New England Clam Chowder: The Creamy New England Classic](https://continentaltable.com/new-england-clam-chowder/): Creamy New England clam chowder — clams, potatoes, and cream — with the New England vs Manhattan debate and the secret to tender, never-rubbery clams.
- [Curtido: El Salvador’s Fermented Cabbage Slaw](https://continentaltable.com/curtido/): Curtido — El Salvador’s tangy fermented cabbage slaw and the classic pupusa topping — made two ways: a traditional ferment or a quick vinegar version.
- [Churros: The Crispy, Cinnamon-Sugar Classic](https://continentaltable.com/churros/): Churros — the crisp cinnamon-sugar classic from Spain to Mexico — with the simple dough, the 350°F oil rule, and a churros con chocolate recipe.
- [Carne Asada: The Grilled Heart of Northern Mexico](https://continentaltable.com/carne-asada/): Authentic carne asada — the best cut, a citrus marinade that won’t toughen the meat, and the sear-and-slice technique for tender grilled steak and tacos.
- [Enchiladas: Mexico’s Rolled, Sauced & Smothered Classic](https://continentaltable.com/enchiladas/): What’s really in an enchilada, the red/green/suizas sauce styles, the restaurant secret that keeps them from falling apart, and an authentic chicken enchiladas recipe.
- [Gumbo: Louisiana’s Great Pot of Everything](https://continentaltable.com/gumbo/): Louisiana gumbo — a chocolate-dark roux, the holy trinity, andouille smoke and shrimp over rice. Four continents in one pot, stirred, never hurried.
- [Pozole: Mexico’s Ancient Bowl of Celebration](https://continentaltable.com/pozole/): Pozole rojo — Mexico’s festival soup of red chile broth, tender pork and hominy, finished with cabbage, radish, lime and tostadas at the table.
- [Backyard Asado](https://continentaltable.com/backyard-asado/): A real Argentine asado — beef short ribs cooked low over wood embers, the cuts and the fire, plus an authentic chimichurri recipe. Argentina’s beloved grilling ritual.
- [Beef Empanadas](https://continentaltable.com/beef-empanadas/): Argentine beef empanadas — juicy spiced beef with olives and egg in golden braided pastry. The fold is the label, the filling is the argument.
- [Tacos al Pastor](https://continentaltable.com/tacos-al-pastor/): Tacos al pastor — chile-red pork with charred pineapple, born when shawarma met the tortilla. The adobo and broiler method that bring Mexico City home.
- [Quesabirria Tacos](https://continentaltable.com/quesabirria-tacos/): Quesabirria tacos — cheese-stuffed, dipped in chili-red braising fat, griddled crisp, and served with consommé. The Tijuana taco that conquered the internet.
- [The Cuban Sandwich: Florida’s Pressed Icon](https://continentaltable.com/cuban-sandwich/): The Cuban sandwich — mojo pork, ham, Swiss, pickles and mustard pressed until the bread crackles. Born in cigar factories, still fought over by two cities.
- [Poutine After Dark](https://continentaltable.com/poutine-after-dark/): Quebec’s late-night classic: twice-fried potatoes, squeaky curds and glossy brown gravy poured on at the last second.
- [The Crispy Chicken Wrap That Actually Stays Crispy](https://continentaltable.com/crispy-chicken-wrap/): A soggy wrap is an architecture problem. Here is how to build a crispy chicken wrap that actually stays crispy, with tortilla technique, smart swaps, and a downloadable ingredient list.
- [Why New Yorkers Fold Their Pizza, and Why You Should Too](https://continentaltable.com/foldable-ny-pizza/): It is not laziness. Folding a New York slice is a century-old ritual with real science, real history, and very strong opinions behind it.
- [The Real Story Behind Baja-Style Fish Tacos](https://continentaltable.com/baja-style-fish-tacos/): Baja fish tacos — beer-battered fish, crunchy cabbage, cool crema and lime in a warm corn tortilla. Ensenada’s beach classic, built to be eaten standing up.
- [The Philly Cheesesteak: Philadelphia’s Great Sandwich](https://continentaltable.com/philly-cheesesteak/): Philly cheesesteak — shaved ribeye chopped on a hot griddle with sweet onions and cheese melted into the pile. Four ingredients, ninety years, zero lettuce.
- [Jerk Chicken: The Smoke and Fire of Jamaica](https://continentaltable.com/jerk-chicken/): Jamaican jerk chicken — scotch bonnet fire, allspice smoke, and charred skin from the Maroons’ mountain pits to your grill. Overnight marinade, one honest hour of fire.
- [The Classic Smashburger You Can Make at Home Tonight](https://continentaltable.com/classic-smashburger/): The classic smashburger — one violent press on screaming-hot steel, ninety patient seconds, and crispy lace edges no thick burger can touch. Five rules, 25 minutes.

## Pages

- [About The Continental Table](https://continentaltable.com/about/): One table, two continents, and every dish worth burning your fingers for.
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