Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
Like most stews, this one takes a while to cook, about 4 hours. It is interesting because it contains a number of pre-Columbian ingredients, namely Chiltepins, corn, squash, potatoes, and tepary beans. The spicy heat can be adjusted by adding or subtracting Chiltepins.
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible, placed on black bread, and served with a little of the mustard sauce spread over it.