• Share

Triple Threat: Modern Latin Recipes by Chef Anthony Lamas

Question: What do you get when you combine Mexican, Puerto Rican, and Southern sabores

Answer: Award-winning cuisine by Chef Anthony Lamas.

The Food Network's "Extreme Chef" winner and multiple James Beard Best Chef nominee highlights this cuisine in his new cookbook Southern Heat: New Southern Cooking Latin Style. The book's stunning photography and delicious recipes invite readers to experience the flavors of Lamas' highly regarded Louisville, Kentucky restaurant, Seviche, a popular foodie destination that USA Today called one of the “ten great places for Latino flavor and flair” in the U.S., and Southern Living proclaimed one of the Top 100 Places to dine in the South. 

Among the book's 125 recipes are Nuevo Latino Shrimp and Grits, Apple and Bourbon Pecan Bread Pudding, and Macadamia-Crusted Striped Bass with Red Chile Bluegrass Soy Butter. All pay homage to Lamas' heritage and mentors, and represent his abiding respect for local farmers, dedication to using sustainable ingredients, and passion for creating dishes that balance brightness, citrus, acidity, and spice. 

Chef Bobby Flay, when asked for his thoughts on Southern Heat, said "I've cooked with and against Anthony Lamas more than a few times and finally have his secrets in his first book. Southern Heat is an American treasure with a Latin beat." 

We couldn't agree more, which is why we featured Lamas and Southern Heat in the February 2016 issue of Latina Magazine.

Click on for recipes - plus a bonus recipe! - from the issue. 

Leave a comment