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Whole bird traditionally marinated with citrus, herbs, or chili and spice marinades, typically filled with a stuffing of minced meat, nuts, and dried fruit, and slow-roasted in the oven.

A young pig cooked whole or in quarters over low heat or in a wood-fired oven, prized for the contrast between its tender meat and golden, crispy skin.

Pork leg or shoulder marinated for an extended period in a criollo adobo of garlic, oregano, and citrus, slow-roasted at a moderate temperature to yield tender, juicy shreds.

Front leg of milk-fed lamb, cooked at moderate heat in an earthenware dish or on a rack with water, lard, and aromatic herbs until its thin skin turns golden brown.

A days-old suckling pig traditionally roasted in a wood-fired oven with lard and water, distinguished by its thin, brittle crackling and an exceptionally juicy interior.

A lean cut of pork pierced with lengthwise slits to insert bacon, almonds, or prunes, cooked in a sweet-and-sour sauce or chile adobo.

A cut of beef, typically eye of round, caramelized on the surface with cane sugar or papelón until reaching a deep, dark color and braised with wine and vegetables.

A cooked or cured cut of pork scored in a diamond pattern across the surface, studded with whole cloves, and coated in a sweet, glossy reduction of honey, sugar, and mustard.

An Andean preparation of pork leg marinated in garlic, cumin, achiote, and fermented corn liquor or beer, patiently roasted until its juices concentrate.

A thick cut of beef, bone-in or boneless, notable for its rich intramuscular marbling, seared over high heat to keep the center juicy and red.