A quarter of a century ago, a Nicaraguan became a chef with a restaurant in Houston, Texas. That eatery, called Churrascos, after a style of beef cookery then unknown in the United States, became a hit despite its most obvious failing: it was Latin but not Tex-Mex, and involved no tacos, enchiladas or burritos. The Cordúa family became a Texas restaurant legend, and the success story behind several locations of Churrascos, the soaring Artista at Houston’s Hobby Center for the Performing Arts, the casual-fun Amazón Grill and what perhaps is the family’s ultimate culinary and architectural signature, Américas. This book, marking their 25th anniversary, celebrates their story and their vision—and generously shares their iconic recipes. Michael Cordúa, a soft-spoken, tirelessly eloquent man obsessed with history, philosophy and spirituality—was never the typical restaurant chef. From the start, his food was not typical restaurant food. As a U.S. citizen, he understood the entire history of this country’s “melting pot,” not least because he and his ancestors had experienced their own centuries old mingling of cultures. The Americas had over the centuries provided the larger world more foods than they could ever convincingly claim—staples like beans, squash, potatoes, tomatoes and corn, plus sweet dalliances like chocolate and vanilla. In fact, some foods originating in the Americas would become so popular in Europe that whole cultures claimed them anew, letting the tomato become Italian, for instance, and the potato Irish. Relying on ease mixed with attitude Michael Cordúa rediscovered and interpreted these foods for a contemporary audience. Along with his son David, these two gifted chefs honor the foods of the Americas, celebrate their culture’s addition to the world’s pantry and showcase them in dishes that balance passionate Latin flavors with classic European techniques. This book includes 99 recipes and 100 4-color photos.