ARGENTINA
La Cabrera, Buenos Aires
“Unbelievable steaks and grilled sweetbreads and great Argentine wines. It’s B.A.’s most assured parrilla.” Peter Jon Lindberg, contributing editor
Miramar, Buenos Aires
“This off-the-beaten-path cantina porteña is the perfect lunch spot.” Ignacio Mattos, chef/co-owner of Estela and Café Altro Paradiso in New York City
1884 Restaurante, Mendoza
“Francis Mallmann’s lavish steak house inside the Escorihuela Gascón winery isn’t in a hurry—and you shouldn’t be either. Have a Fernet and soda at the bar. Switch to a Malbec, something made close by. Eventually, that perfectly wood-fired ojo de bife will arrive, and you’re capping dinner with a brandy. Or two.” Paul Brady, senior editor
BOLIVIA
Gustu, La Paz
“Every glass of wine and beer is produced in Bolivia. The caiman sashimi is caught by indigenous Tacana hunters within a quota system that allows populations to stay healthy. When you’re there, you have the feeling that you’re part of something important.” Nicholas Gill, food writer
BRAZIL
Bira de Guaratiba, Rio de Janeiro
“The authentic moqueca, Brazilian fish stew, is amazing, as are the large prawns topped with crispy garlic crumbs.” Margot Janse, executive chef of Le Quartier Français in Franschhoek, South Africa
Irajá, Rio de Janeiro
“Wildly creative Brazilian dishes served inside (and outside) a beautiful old mansion.” Peter Jon Lindberg
D.O.M., São Paulo
“An amazing culinary celebration of Brazil.” Margot Janse
CHILE
Boragó, Santiago
“They’ve been creating a database of Chilean ingredients for years. So when an Atacama Desert herb is at its peak, which may be only a few days per year, a foraging community collects it for the restaurant. They put out around 500 dishes annually, some of which might only appear during a single service.” Nicholas Gill
PERU
Central, Lima
“Chef Virgilio Martínez’s menu is based on the altitudes of Peru, and while it might sound like a pretentious conceit, it’s actually
the clearest way to taste and understand the country’s endemic ingredients. It’s an adventure into a food frontier, and Martínez is a keen guide.” David Prior, contributing editor
La Mar, Lima
“The definition of ceviche in Peru, and therefore the world. Pro tip: Don’t eat the black scallop unless you have a stomach of steel.” Frank Castronovo and Frank Falcinelli
URUGUAY
La Huella, Maldonado
“Pretty much your fantasy of a beachside grill, albeit a haunt of the ultra-wealthy.” Peter Jon Lindberg