Catalan chef Jordi Roca cooks during a conference at “Mesaamerica” gastronomy congress in Mexico City, on May 22, 2013. The world’s top chefs say it’s only a matter of time before Latin America, home to Brazil’s black bean stew “feijoada,” Peru’s refreshing raw fish “ceviche” and Mexico’s street tacos, cooks its way into gastronomy’s elite.
Catalan chef Jordi Roca cooks during a conference at "Mesaamerica" gastronomy congress in Mexico City, on May 22, 2013
