INFUSION

Ceviche is a hugely popular dish in Central and South America. The basic ingredient is raw fish, cut into bite-size pieces and marinated in the juice of an acidic fruit, salt, and seasonings. The citric acid in the juice changes the texture of the fish, without changing its "raw" taste. Preparation and consumption of ceviche is practically a religion across Latin America.

Tamale is a traditional central and South American dish made of masa a starchy dough, usually corn-based, which is steamed in a cornhusk or banana leaf. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables or chilies.

An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, or vegetables. Empanadas trace their origins to the northwest region of Spain, Galicia.

Valentine's Day is an annual holiday celebrated on February 14. It originated as a Western Christian liturgical feast day honoring one or more early saints named Valentinus, and is recognized as a significant cultural and commercial celebration in many regions around the world.

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue. Asado is a traditional dish and also the standard word for barbecue except in Brazil where it is known as Churrasco and the USA where we know it as BBQ.

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables such as carrots, potatoes, onions, beans peppers and tomatoes and meat, especially tougher meats suitable for slow cooking such as beef poultry sausages and sometimes seafood are also used.