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.