Chimichurri is the national condiment of Argentina, a tangy herb paste that's used as both a marinade and a sauce. Here, Santiago replaces traditional parsley with cilantro.
Wine pairing: A slightly spicy red wine with ripe plums and cherry, such as La Boca 2003 Malbec from Argentina.
In true fusion fashion, traditional Mexican potato pancakes are the base for Santiago's Mediterranean-inspired salmon.
Wine pairing: Sparkling brut Champagne with a high percentage of Pinot Noir, such as Korbel Natural Sonoma County Champagne, Russian River Valley.
Like a Chilean shepherd's pie, pastel de choclo tops spiced ground beef with a puréed corn crust.
Wine pairing: Chilean Cabernet Sauvignon or Merlot with dark cassis, plum, and black-olive flavors, such as Santa Rita Cabernet Sauvignon 2003.