Recipes range from Spanish-Mexican to Peruvian-Chinese

This sauce was the result of blending old and new world ingredients that came together via trade between Spain and Mexico. The recipe is from Spanish chef Jose Andres' restaurant Oyamel in Washington, D.C.

SALMON WITH TOMATO, CAPER AND OLIVE SAUCE

6 tablespoons olive oil, divided

3 cups sliced yellow onions (about 3 medium onions)

1 head garlic, minced

12 white pearl onions, peeled

3 pounds roma tomatoes, chopped

1/4 cup capers, drained

1/2 cup pitted kalamata olives, halved

1/2 cup pitted green olives, halved

5 sprigs fresh oregano, leaves

removed and chopped

1 bay leaf

1/2 teaspoon sugar

4 sprigs fresh thyme

2 tablespoons butter

Salt and ground black pepper, to taste

Four 6- to 8-ounce salmon filets

In a large saucepan over medium-high, heat 3 tablespoons of the oil. Add the yellow onions and saute until translucent, about 7 minutes. Add the garlic and pearl onions, then reduce heat to medium-low and cook until the pearl onions are tender, about 10 minutes.

Add the tomatoes, capers, both varieties of olives, oregano, bay leaf, sugar and thyme. Bring to a simmer, then reduce heat to low. Simmer for about 45 minutes, or until the sauce thickens.

Remove from heat. Discard the thyme stems. Stir in the butter until completely melted. Season with salt and pepper. Set aside.

During the final 10 minutes of the sauce's simmer, in a large, heavy skillet over medium-high, heat the remaining 3 tablespoons of olive oil until very hot, but not smoking.

Season the salmon filets with salt and black pepper. Add the filets, skin-side down, to the skillet. Cook until the skin becomes crisp, about 5 minutes. Gently turn the filets over without tearing the skin and continue cooking for another 3 minutes, or until cooked to your taste. Serve with the sauce. Serves 4.

Chinese immigrants settled in Peru during the 19th century. Arroz chaufa, a popular Peruvian adaptation of fried rice, shows the Chinese influence in Peru's cuisine.

PERUVIAN-STYLE FRIED RICE

(ARROZ CHAUFA)

2 large eggs, beaten

3 tablespoons toasted sesame oil

1 smoked pork chop, boned and cut to a 1/2-inch dice (or 2 cups diced ham steak)

1 medium yellow onion, cut to a 1/2-inch dice

1 pound small shrimp, shells and veins removed

4 cups cooked white rice, cooled

1/2 cup dark soy sauce

2 tablespoons cooking sherry

Salt and ground black pepper, to taste

Chopped fresh cilantro, to garnish

Coat a small nonstick skillet with cooking spray, then heat it over high. Pour enough of the eggs into the pan to just coat the bottom, swirling until the egg sets firm. Cook for another minute. It should be very thin, flat and cooked through.

Remove the skillet from the heat and invert the egg "tortilla" onto a plate. Repeat with the remaining beaten egg, spritzing the pan with additional cooking spray between batches.

Roll each egg "tortilla" into a cylinder, then slice crosswise into rings 1/4-inch wide. Set aside.

In a large saute pan over high, heat the sesame oil. Add the pork, onion and shrimp. Saute until the shrimp is just about opaque, about 1 to 2 minutes. Add the rice, stirring often to prevent sticking.

When the rice is heated through, drizzle the soy sauce and sherry into the mixture, stirring well. Mix in the eggs, then season with salt and pepper. Transfer to a serving platter, then garnish with cilantro. Serves 6 to 8. *

Source: Daisy Martinez.