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Published 2015
For Latin Americans—who crave flavorful savory foods built in layers; who welcome the sting of hot peppers, the acid touch of citrus juices or vinegar, and the bite of raw onions in table condiments; and who seek vivid contrast between salty, sweet, bitter, acid, and the savory sensation of umami—dessert (postre) is meant to put a calming end to the sensory ride that is the Latin meal. Latin Americans are assertive in their savory cooking, and subtle, often minimalist, when making sweets and desserts.