Road Trip: Central American Recipes from Ecuador, Honduras, and More

In January 2014, Johannes Riffelmacher and Thomas Kosikowski set out to see Latin America. They quit their jobs and headed west with two surfboards, a backpack full of photo equipment, and a mission to find the tastiest recipes and the best waves.

The result of that expedition is Salt & Silver: Travel Surf Cook, a book that combines Latin American street food recipes, classic regional dishes, and new original inventions inspired by local cuisines with spectacular storytelling and insights to Latin American culture. 

The journey begins in Cuba with popular national recipes, as well as breathtaking images of the country’s beaches and stories of its surfing and seaside communities. 

From there, Riffelmacher and Kosikowski (aka Cozy) head to Mexico, where they sample street tacos, tour Mexican markets, and surf 20 foot waves in scenic La Ticla. Then it’s off to Nicaragua, Costa Rica, Panama, Ecuador, Peru, and Chile, where they explore the beaches, surf scenes, and kitchens in each country.

Sprinkled throughout Salt & Silver’s pages are more than 90 regional recipes and more than 250 stunning photographs. We liked its concept so much that we highlighted it in the September issue of Latina magazine.

Click through for recipes…

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Yellow Fish Curry 

• 1 bunch broccoli florets
• 3 tbsp. homemade curry paste  
• 1 ¾ cups coconut milk
• 4 cups vegetable stock
• 4 tomatoes, sliced into eighths

Get the full recipe.

Lobster Tails with Lemon-Garlic Butter 

• 3 lobsters
• 3 tbsp. coconut oil
• 3 tbsp. unsalted butter
• 2 tbsp. olive oil
• 3 cloves garlic, minced

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Fish Fillet with Seafood Curry Sauce

• 11 oz. mixture of frozen scallops, shrimp, and squid, or any seafood mix
• ½ medium yellow onion, minced
• 2 cloves garlic, minced
• 4 sprigs parsley, leaves plucked and stems minced
• 3 tbsp. olive oil, divided

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Claudio’s Polynesian Ceviche

• 2 ¼ lb. sushi-quality white fish, such as sole or sea bass
• 1 handful of ice cubes
• 1 tbsp. sesame seeds
• 1 large red onion, sliced into thin rings
• 1 scallion bulb, sliced into thin rings  

Get the full recipe.