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. 

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5 Pepper Michelada 

  • 1 tablespoon celery salt
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon chile de arbol
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder

Get the full recipe. 

 

Cocas with Jalapeño-Basil Pesto, Tomatoes and Goat Cheese 

  • 1/2 pound fresh basil, trimmed of large stems
  • 1/2 cup pine nuts, toasted
  • 5 large cloves garlic
  • 2 jalapeños, trimmed and sliced
  • 1/2 cup grated Parmigiano-Reggiano cheese
 
 
 
  • 1 cup red-wine vinegar
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoons cumin seeds, toasted
  • 1 1/2 teaspoons coriander seeds, toasted
  • 1 tablespoon kosher salt
 
 
 
  • 1 ounce smoky bacon, finely chopped
  • 1/4 small Spanish onion, cut into 1/4 inch dice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/2 ounce Pernod