Signature
The Council Cookbook
Latin Soul
Comfort food, authentic through and through.
From Mexican moles to Caribbean sofrito. Abuela approved.
The soul who brought Latin comfort into my life...
[ This section is reserved for Seraph to share the personal story of Sarah — who she is, what she means to him, and what Latin comfort food represents through her. ]
"Latin food is love made edible. Generations of wisdom passed down in kitchens, at tables, in the warmth of family."
From Mexico to Argentina, the Caribbean to the Andes
Land of seven moles. Mezcal country. Indigenous roots run deep.
Mayan heritage. Citrus and achiote. Unique among Mexican cuisine.
Tequila country. Birria birthplace. Tortas ahogadas.
Street food capital of the world. Every region converges here.
Mayan traditions alive in every dish. Pepián and tamales colorados.
Pupusas. That's it. That's the tweet. (Also curtido.)
Baleadas for breakfast, lunch, and dinner. Sopa de caracol.
The world's best fusion. Japanese-Chinese-Spanish-Indigenous magic.
Bandeja paisa — a plate that could feed a family. Arepas everywhere.
Asado is religion. Empanadas are scripture. Chimichurri is holy water.
Feijoada Saturdays. Churrasco any day. Pão de queijo always.
Mojo everything. Black beans and rice. Ropa vieja — "old clothes" never tasted so good.
Sofrito in everything. Mofongo worship. Pernil at every celebration.
La bandera — the flag on a plate. Mangú for breakfast. Sancocho for the soul.
Master these, master Latin cuisine
Foundation of flavor
The aromatic base that starts almost everything. Varies by country — Puerto Rican sofrito is different from Spanish, which is different from Cuban.
Oaxaca's gift to the world
Not one sauce — a category. 20+ ingredients. Days to make. Seven classical moles of Oaxaca, each a masterpiece.
The color of the Yucatán
Annatto seeds ground into paste. Earthy, slightly peppery. The red-orange soul of cochinita pibil.
The heart of Mesoamerica
Nixtamalized corn dough. The foundation of tortillas, tamales, pupusas, arepas. 5,000 years of tradition in every bite.
Argentina in a spoonful
Fresh herbs, garlic, vinegar, oil. The only sauce that belongs on a perfect asado. Heresy to serve steak without it.
Heat with purpose
Not just spicy — complex. Each chile has a flavor profile. Dried vs fresh changes everything. Learn your chiles.
Every recipe in this section must pass one test:
"Would an abuela nod in approval?"
If she'd shake her head and say "así no, mijo" — it's not ready. Authenticity matters. Shortcuts that sacrifice soul are not welcome here.
Con todo mi corazón
The stories behind the food
Tacos al Pastor came from Lebanese immigrants who brought shawarma techniques to Mexico in the early 1900s. The vertical spit, the shaved meat — that's Middle Eastern DNA in one of Mexico's most iconic street foods.
Chocolate comes from the Nahuatl word "xocolātl." The Aztecs drank it bitter, with chili. The sweet version is a European invention. Mole negro brings it full circle — chocolate and chili reunited.
Ceviche predates the Spanish conquest. The Moche civilization was "cooking" fish in fruit juices 2,000 years ago. The lime version we know today is a post-Columbian evolution.