South American | Saveur

Rice Arepas With Smoked Trout

Mariana Velásquez — Mon, 06 Apr 2026 19:53:44 +0000

Photo: Gentl & Hyers (Courtesy Ten Speed Press) • Food and Prop Styling: Mariana Velásquez

“Arepas, the quintessential Colombian breakfast food, accompany me wherever I go,” writes stylist and designer Mariana Velásquez in her cookbook Revel. “I make a large batch and keep a stash in the freezer to serve with smoked trout, butter, and lemon, or simply with farmer cheese and a dash of sea salt.” This version calls for brown rice instead of the traditional masarepa (precooked cornmeal) and incorporates flaxseeds and sesame seeds. Velásquez recommends serving one or two arepas per person.

Featured in “In Cartagena, a Stylist Creates the Kitchen of Her Dreams” by Beverly Nguyen.

Makes: 12 arepas (accompaniments are for 4 arepas)

Time: 1 hour

Ingredients

For the arepas:

2¼ cups long-grain brown rice
2 cups ricotta
2 Tbsp. kosher salt
½ cup flaxseeds
½ cup sesame seeds

For the accompaniments (for 4 arepas):

1 lb. smoked trout or salmon
1 cup crème fraîche
¼ cup chopped chives
1 lemon, sliced into wedges
Extra-virgin olive oil, for drizzling

Instructions

Make the arepas: To a nonreactive container or glass bowl, add the rice and 4 cups of water. Set aside to soak for 8 hours.
Line a baking sheet with parchment (or use large plates that fit in your freezer). Drain the rice, shaking off excess water, and transfer to a food processor. Blend to a finer consistency, 1–2 minutes, then add the ricotta and salt and process until a smooth, glossy homogeneous dough forms.
Transfer the dough to a medium bowl and fold in the flax and sesame seeds by hand. Turn the dough out onto a work surface and divide into 12 pieces. Working with one piece at a time, form each piece into a 3-inch disk about ¼ inch thick. Place the arepas in a single layer on the prepared baking sheet as you form them. Once the baking sheet is full, place another piece of parchment on top. You can stack up to three layers on top of one another.
Freeze until the arepas are fully frozen, 1–2 hours. Unless you plan to eat them right away, transfer to a well-sealed freezer bag. These will keep frozen for up to 3 months.
To cook, heat a large cast iron or nonstick skillet over medium. When it’s hot, remove the arepas from the freezer and place directly in the skillet. Cook undisturbed until golden on the bottom, about 4 minutes. Using a spatula, flip and continue cooking until golden on the second side, about 3 minutes more.
Serve the arepas on a platter alongside the trout, crème fraîche, chives, lemon wedges, and oil.

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Sea Bass Aguachile With Grapefruit

Mariana Velásquez — Mon, 06 Apr 2026 19:51:11 +0000

Photo: Gentl & Hyers (Courtesy Ten Speed Press) • Food and Prop Styling: Mariana Velásquez

“Call it ceviche, crudo, aguachile, or tartare…mastering a raw fish salad is crucial to all entertaining, period,” writes stylist and designer Mariana Velásquez in her cookbook Revel. “It’s sophisticated, elegant, delicate, and pleases most.” This recipe makes a big batch of leche de tigre (tiger’s milk). You’ll need one cup for the aguachile; for the rest, Velásquez highly recommends sipping it as a restorative tonic after a heavy meal.

Featured in “In Cartagena, a Stylist Creates the Kitchen of Her Dreams” by Beverly Nguyen.

Makes: 6–8

Time: 30 minutes

Ingredients

For the leche de tigre:

2 cups fish stock or bottled clam juice
2 cups fresh lime juice
3 Tbsp. grated fresh ginger
2 tsp. kosher salt
4 cilantro stems
4 garlic cloves, peeled
1 large shallot, coarsely chopped

For the aguachile:

¼ cup fresh grapefruit juice
¼ cup fresh orange juice
1 white grapefruit, peeled, segmented, and cut into small pieces
1 jalapeño, ribs and seeds removed, finely chopped
1 sweet piquillo pepper, seeds removed, finely chopped
1½ lb. skinless sea bass fillet, cut into ¾-in. slices

For serving:

½ cup mint leaves
¼ cup sliced chives, plus chive flowers for garnish
¼ cup finely chopped cilantro leaves, plus cilantro flowers for garnish
Extra-virgin olive oil, for drizzling
Flaky salt
Corn tostadas, for serving

Instructions

Make the leche de tigre: In a food processor, purée the fish stock, lime juice, ginger, kosher salt, cilantro, garlic, and shallot. Transfer to a nonreactive bowl, cover, and refrigerate until very cold, about 2 hours. Stored in an airtight container in the fridge, the leche de tigre will keep for up to 4 days.
Make the aguachile: In a medium bowl, whisk together the grapefruit juice, orange juice, grapefruit pieces, jalapeño, piquillo, and 1 cup of the chilled leche de tigre. Stir in the sea bass to submerge it. Refrigerate for at least 45 minutes and up to 2 hours.
When ready to serve, place the aguachile in small bowls or on a platter and garnish with the mint, chives and chive flowers, and cilantro leaves and flowers. Drizzle with oil and sprinkle with flaky salt. Serve with corn tostadas.

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Somos Herencia Cocktail

Alejandra Espinoza — Fri, 27 Jun 2025 14:33:00 +0000

Matt Taylor-Gross

This recipe for the popular Somos Herencia cocktail served at Somos restaurant in Quito, Ecuador, uses miske—the mild ancestral agave spirit—as its base. The drink is a jolt to the palate with its cinnamon-salt rim and fresh lemon and ginger juices.

Featured in “Ecuador’s Ancestral Spirit” by Mark Johnson in the Spring/Summer 2025 issue. See more stories from Issue 204.

Makes: 1

Time: 5 minutes

Ingredients

1 Tbsp. fine salt
1½ tsp. ground cinnamon
2 oz. fresh lemon juice, divided
2 oz. silver miske, such as Casa Agave brand
1 oz. simple syrup
½ oz. fresh ginger juice
½ oz. triple sec
1½ oz. ginger beer

Instructions

In a small bowl, stir together the salt and cinnamon, then spread in an even layer onto a plate wider than the rim of a wine glass. Onto another plate, pour 1 ounce of the lemon juice. Swirl the glass upside down to moisten the rim with lemon juice, then press it into the cinnamon mixture to make a salt rim, shaking off any excess.
To a cocktail shaker filled with ice, add the miske, simple syrup, ginger juice, triple sec, and the remaining lemon juice and shake well. Strain into the glass, top with the ginger beer, and stir to combine. Add enough ice for the liquid to reach the rim, and serve.

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Plátano Maduro Asado Con Queso (Roasted Plantains With Cheese)

Kiera Wright-Ruiz — Mon, 24 Mar 2025 20:09:43 +0000

Lauren Vied Allen (Courtesy Harvest)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

This deceptively simple recipe comes from Kiera Wright-Ruiz’s debut cookbook, My (Half) Latinx Kitchen, and pays tribute to her Ecuadorian grandfather’s favorite snack. In Wright-Ruiz’s version, super-ripe plantains are coated in melted butter and baked until deep brown, then stuffed with shredded mozzarella, resulting in a savory-sweet and totally satisfying treat. (For the best results, Wright-Ruiz recommends using completely blackened, almost too-soft plantains, which have more sugar and create more caramelized clusters along the surface—so while this dish comes together quickly, you should buy your plantains in advance and give them time to ripen if needed.)

Adapted with permission from My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American by Kiera Wright-Ruiz. Copyright © 2025 by Kiera Wright-Ruiz. Photography © 2025 by Lauren Vied Allen. From Harvest, an imprint of HarperCollins Publishers. Reprinted by permission.

Featured in “This (Half) Latinx Cookbook Celebrates the Author’s Cultural In-Between” by Jessica Carbone.

Makes: 2

Time: 30 minutes

Ingredients

2 very ripe, blackened plantains (about 1 lb.)
3 Tbsp. salted butter, melted
¼ cup shredded low-moisture mozzarella cheese

Instructions

Position a rack in the center of the oven and preheat to 425°F.
Using a paring knife, cut off the ends of the plantains. Carefully cut a shallow slit along the length of the plantains without cutting into the flesh. Remove and discard the peels. Place the plantains on a foil-lined baking sheet and pour or spoon the butter over them.
Bake the plantains, flipping halfway through, until tender and caramelized on both sides, 20–25 minutes.
Remove the plantains from the oven and turn them curved-side up. Using the tip of a paring knife, cut a shallow horizontal slit along the length of the plantains without cutting all the way to the bottom. Using a spoon, gently spread each plantain open and stuff with the mozzarella. Bake until the cheese is melted, about 2 minutes. Serve immediately.

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Acarajé Com Camarão (Black-Eyed Pea Fritters With Shrimp)

Emme Ribeiro Collins — Mon, 24 Feb 2025 20:28:28 +0000

Photo: Murray Hall • Food Styling: Pearl Jones

“If you find yourself on a beach in Brazil, you’ll likely see baianas de acarajé—Black Bahian women selling acarajé among other street foods. Donning billowy white dresses and intricate jewelry, these women prepare the beloved handheld black-eyed pea fritters brimming with shrimp and a host of savory sauces day in and day out. In this recipe, Seattle chef Emme Ribeiro Collins sticks to tradition by making her own nutty vatapá paste and fresh vinagrete (Brazilian-style pico de gallo salsa) and using plenty of dendê oil (red palm oil), Brazil’s distinctive crimson-colored version of the liquid gold. It’s available in most international grocery stores and online, and makes this a dish truly worthy of the deities.” —Kayla Stewart

Featured in “These Chefs Want You to Pay Attention to Afro Brazilian Food” by Kayla Stewart.

Makes: About 24

Time: 1 hour 15 minutes

Ingredients

For the vinagrete:

½ cup cilantro leaves and tender stems, finely chopped
¼ cup extra-virgin olive oil
¼ cup white vinegar
4 Roma tomatoes, finely chopped
1 small green bell pepper, cored, seeded, and finely chopped
1 small yellow onion, finely chopped
Kosher salt

For the vatapá:

One 13.5-oz. can unsweetened coconut milk
1 cup salted roasted peanuts
One 2-in. piece fresh ginger, peeled and coarsely chopped
½ small yellow onion, coarsely chopped
3 Tbsp. dendê oil (red palm oil)
1 Tbsp. all-purpose flour
Kosher salt

For the camarão refogado:

1 Tbsp. unsalted butter
1 Tbsp. dendê oil (red palm oil)
1 lb. large shrimp, peeled and deveined
2 garlic cloves, finely chopped
One 1-in. piece fresh ginger, peeled and finely chopped
Kosher salt

For the acarajé:

2½ cups (1 lb.) dried black-eyed peas
1 small onion, finely chopped
Kosher salt
Dendê oil (red palm oil), for frying

Instructions

Make the vinagrete: In a large bowl, stir together the cilantro, oil, vinegar, tomatoes, bell pepper, and onion until well combined. Season to taste with salt, cover, and refrigerate for at least 30 minutes before serving.
Make the vatapá: In a blender, purée the coconut milk, peanuts, ginger, and onion.
In a medium pot over medium heat, stir together the oil and flour and cook until the mixture just begins to change color, about 30 seconds. Add the coconut milk mixture, turn the heat to low, and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Season to taste with salt, then remove from the heat and set aside.
Make the camarão refogado: To a large skillet over medium-high heat, add the butter and oil. When the foam subsides, add the shrimp, garlic, and ginger and cook, stirring occasionally, until the shrimp are pink, opaque, and cooked through, 3–5 minutes. Season to taste with salt, then remove from the heat and set aside.
Make the acarajé: To a large bowl, add the black-eyed peas and enough cold water to cover. Set aside to soak for 1 hour.
Rub the peas between your hands to remove any husks. Drain in a colander, discarding any husks. Rinse out and dry the bowl, then set aside. Transfer the peas to a food processor, add the onion and pulse, scraping down the sides as needed, until smooth and fluffy, 3–4 minutes. Season to taste with salt, then transfer the black-eyed pea batter to the clean bowl. Using a large wooden spoon, beat until thick and aerated, 1–2 minutes.
Into a large skillet fitted with a deep-fry thermometer, pour 1½ inches of oil and turn the heat to medium-high. When the temperature reaches 325°F, working in batches to avoid crowding, use two spoons to carefully drop dollops (2–3 tablespoons each) of the batter into the oil. Fry, turning once with a slotted spoon, until golden brown and cooked through, about 6 minutes total. Using the slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with the remaining batter, making sure to return the oil to temperature between batches.
Split each acarajé in half, fill with the vatapá, camarão refogado, and vinagrete, and serve immediately.

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Caipirinha

Shannon Mustipher — Mon, 18 Mar 2019 22:30:42 +0000

Photo: Belle Morizio • Food Styling: Kat Craddock

Synonymous with a day on the beach in Rio, the caipirinha is Brazil’s national cocktail, and it’s ubiquitous anywhere cachaça is served. At turns funky, floral, bright, and elegant, the drink has been gaining in popularity over the past 20 years, as newer brands (among them Leblon Cachaça and Avuá Cachaça) have emerged seeking to engage the cocktail-savvy crowd.

Cachaça is a fresh sugarcane juice spirit made in over 500 distilleries in Brazil. The caipirinha is named after “caipras,” rural folks from the countryside—a nod to the drink’s rural origins, as it was originally consumed by cane cutters and other farm workers. A simple blend of cachaça, sugar, and lime, the basic caipirinha recipe is easy to execute at home as it was conceived before complicated cocktails and bars became a “thing.” Mixing one requires no special tools or equipment, just a glass and a spoon. With that in mind, while some bartenders like to shake their caipirinhas, I don’t recommend doing so. I find that shaking tends to bruise the lime skins and release their bitter oils into the drink. Meanwhile, the cocktail becomes over-diluted, which is of particular concern when using lower-ABV bottlings that can clock in at around 40 percent or less.

Much like the classic daiquiri—which is also based on a sugarcane spirit (rum), sugar, and lime—the caipirinha welcomes tinkering and variation through the use of additional flavors and fruits. If you’re game for some experimentation, I suggest incorporating a tropical fruit such as passion fruit, mango, or coconut. (Juices, purées, or fresh muddled fruit all work well.) Blending in coconut milk and sweetened condensed milk will result in another classic, the batida, which translates to “shaken.” But if you prefer to keep it simple, that’s great, too; think of the caipirinha as a sort of home-grown old-fashioned: all that’s required to enjoy one are the ingredients themselves—and the desire to enjoy a simple, refreshing drink.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

3–4 lime wedges
2–3 tsp. sugar
2 oz. cachaça, such as Leblon Cachaça or Avuá Cachaça

Instructions

In a rocks glass, use a muddler or the back of a spoon to gently mash the lime wedges into the sugar, focusing on the flesh of the fruit rather than the skins. Add the cachaça and fill the glass with ice. Stir until chilled, about 20 seconds, and serve.

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Provoleta

Ellen Fort — Thu, 03 Oct 2024 20:56:20 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

In Argentina, an asado is both the gathering and the meal, in which vegetables and meats like beef, chicken, pork, and chorizo are cooked on an open fire or a grill called a parrilla. The main event is often preceded by provoleta, a traditional appetizer consisting of gooey melted provolone cheese topped with oregano and red pepper flakes. While the cheese is traditionally cooked over hot coals, our version is baked in the oven for ease of preparation. Classic accompaniments include crusty bread, chimichurri, and salsa criolla, a zesty relish of chopped tomatoes, peppers, and onions. Outside of the asado, provoleta is a perfect snack served with cold beer or a glass of wine.

Featured in “The Essential Appetizer of Argentina Is a Sizzling Pan of Melty Cheese” by Ellen Fort.

Makes: 2–4

Time: 30 minutes

Ingredients

For the salsa criolla:

½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 Tbsp. finely chopped parsley leaves
2 garlic cloves, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 medium white onion, finely chopped
1 large tomato, seeded and finely chopped
Kosher salt and freshly ground black pepper

For the provoleta:

1 tsp. extra-virgin olive oil
One 8-oz. slice provolone cheese (about 1 in. thick)
1 tsp. dried oregano, divided
1 tsp. crushed red pepper flakes, divided
1 Tbsp. finely chopped fresh parsley leaves
Chimichurri and sliced baguette or crusty bread, for serving

Instructions

Make the salsa criolla: In a medium bowl, stir together the oil, vinegar, parsley, garlic, bell pepper, onion, and tomato. Season to taste with salt and black pepper. Set aside.
Make the provoleta: Position a rack in the upper third of the oven and preheat to 425°F. To a small cast iron skillet over medium-high heat, add the oil, followed by the provolone. Sprinkle half of the oregano and red pepper flakes on top. Cook, flipping once, until the cheese begins to bubble and the edges brown, 4–6 minutes total. Bake until the cheese is melted and golden brown, about 3 minutes.
Sprinkle the provoleta with the remaining oregano and red pepper flakes. Serve immediately with the salsa criolla, chimichurri, and bread.

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Sancocho Trifásico (Meat Stew With Bananas, Cassava, and Yams)

Víctor Simarra Reyes — Thu, 26 Sep 2024 14:05:05 +0000

Photo: Murray Hall • Food Styling: Camile Becerra

This recipe is the descendant of a time-consuming soup that was frequently prepared by chef Víctor Simarra Reyes’ grandmother. The name “trifásico” may refer to the three types of meat used, or the three phases in which meat, bananas, and cassavas and yams are added to the pot. Unlike his grandmother’s recipe, Reyes’ adaptation doesn’t require a full day behind the stove; the sweet, subtle flavor of cassava and bananas seamlessly meld with the vegetables and meat, culminating in a soul-soothing stew.

Featured in “Colombia and West Africa Unite on the Plate in This Fascinating Food Town” by Kayla Stewart.

Makes: 10–12

Time: 1 hour 20 minutes

Ingredients

4 lb. bone-in beef short ribs
4 lb. boneless pork shoulder, cut into 2-in. chunks
One 4–5 lb. chicken, cut in 8 pieces
2 Tbsp. fresh lime juice
10 garlic cloves, finely chopped
6 small ají dulce peppers, finely chopped
5 allspice berries
2 Maggi bouillon cubes
2 large white or yellow onions, coarsely chopped
2 scallions, thinly sliced
1 large celery rib, finely chopped
2 green bananas, peeled and cut into 3-in. chunks
4¼ lb. cassavas, peeled and cut into 3-in. chunks
4¼ lb. yams, peeled and cut into 3-in. chunks
Kosher salt
Finely chopped cilantro

Instructions

To a large, heavy pot, add the beef, pork, chicken, lime juice, garlic, peppers, allspice, bouillon cubes, onions, scallions, and celery and toss to combine. Turn the heat to medium-high and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add 4 quarts plus 2 cups of water and bring to a boil.
Boil until the meat is just tender, 30–40 minutes. Add the bananas, boil for 10 minutes, then add the cassavas and yams and continue cooking until the roots are tender when poked with a fork, 10–15 minutes more. Remove from the heat, season to taste with salt, garnish with cilantro, and serve hot.

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Colombian Stewed Chicken With Achiote and Yam

Víctor Simarra Reyes — Thu, 22 Aug 2024 18:16:37 +0000

Juan Arredondo

This dish is an ode to the tropical landscape and flavors that inform Colombia’s cuisine. Chef Víctor Simarra Reyes highlights yam, chicken, and cassava—all significant ingredients in African foodways—and uses achiote to enhance the region’s spicy, fruity, and peppery tastes. Sweet ají dulce peppers are plentiful in northern Colombia, and in this dish they play a starring role. If you’re unable to find them, you may substitute another mild, thin-fleshed green chile, such as shishito or cubanelle peppers.

Featured in “Colombia and West Africa Unite on the Plate in this Fascinating Food Town,” by Kayla Stewart.

Makes: 6–8

Time: 1 hour 45 minutes

Ingredients

One 4–5 lb. chicken, cut into 8 pieces
18 garlic cloves, finely chopped
10 ají dulce peppers, finely chopped
1 large yellow onion, coarsely chopped
1 large tomato, coarsely chopped
1 large yam, peeled and coarsely chopped
3 Tbsp. cumin seeds
2 Tbsp. achiote (annatto) powder
2 Tbsp. fresh lime juice
Kosher salt
4 cups coconut milk

Instructions

To a large pot, add the chicken, garlic, peppers, onion, tomato, yam, cumin, achiote, and lime juice and toss to combine. Turn heat to low and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add the coconut milk, bring to a boil, then turn heat down and simmer, stirring occasionally, until the chicken and yam are tender, about 1½ hours. Remove from heat, season with salt to taste, and serve hot.

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Creole Coconut Chicken

Víctor Simarra Reyes — Thu, 22 Aug 2024 18:15:28 +0000

Juan Arredondo

This creamy and aromatic chicken is cooked down in coconut milk, brightened with fresh tomato and lime. The resulting gravy pairs beautifully with cassava, a dense and starchy tuber integral to foodways of the African diaspora, particularly in Latin America. You may use one whole chicken or an equal weight of Cornish hens, which are traditional in Palenque, Colombia, cuisine.

Featured in “Colombia and West Africa Unite on the Plate in this Fascinating Food Town,” by Kayla Stewart.

Makes: 6–8

Time: 2 hours 30 minutes

Ingredients

One 4–5 lb. chicken, cut into 8 pieces
¼ cup fresh lime juice
2 medium white or yellow onions, finely chopped
2 large, ripe tomatoes, finely chopped
10 garlic cloves, peeled and crushed
Kosher salt
4 cups coconut milk
Boiled cassava, for serving (optional)

Instructions

To a large pot, add the chicken and lime juice, tossing well to coat. Add the onions, tomatoes, and garlic, season lightly with salt, then add 4 cups of cool water. Set over medium heat and bring to a simmer, stirring occasionally.
Add the coconut milk, turn the heat to high, and bring to a full boil. Turn the heat back down to cook at a gentle simmer, stirring occasionally, until the chicken is very tender and the juices have thickened, about 2 hours. Remove from the heat, season to taste with salt and serve hot, with boiled cassava on the side, if desired.

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Pasticho (Venezuelan Lasagna)

Josh Cohen — Mon, 30 Oct 2023 12:34:23 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

This pasticho recipe comes to us via New York Mets rookie Francisco Álvarez, a head-turning catcher from Venezuela who grew up eating the comforting casserole. Reflecting the waves of Italian immigration and their impact on Venezuelan cuisine, pasticho (not to be confused with Greek pastitsio) is a riff on lasagna that local cooks amp up with cumin and sliced ham.

Featured in “The Unexpected Dish That Brings the Mets Rookies Together,” by Josh Cohen.

Makes: 6–8

Time: 3 hours

Ingredients

6 Tbsp. unsalted butter
¼ cup all-purpose flour
4 cups whole milk
Kosher salt
½ tsp. freshly grated nutmeg
1 Tbsp. plus 1 tsp. vegetable oil, divided
2 lb. ground beef
3 Tbsp. tomato paste
2 Tbsp. dried oregano
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
¼ tsp. ground black pepper
One 28-oz. can whole peeled tomatoes, crushed by hand
1 lb. dried lasagna noodles
1 cup packed torn basil leaves
1 lb. thinly sliced deli ham
12 oz. fresh mozzarella, torn into bite-size pieces
3 Tbsp. finely grated parmesan

Instructions

Make the béchamel: In a large pot set over medium heat, melt the butter. Add the flour and cook, whisking frequently, until golden and frothy, 2–3 minutes. While whisking, slowly add the milk and bring to a boil. Turn the heat to medium-low and simmer, whisking frequently, until thickened, 10–12 minutes. Stir in 2 teaspoons of salt and the nutmeg, then scrape into a bowl and cover the surface with plastic wrap. Set aside to cool. (Alternatively, refrigerate for up to 48 hours.) Wash and dry the pot and return it to the stove.
Make the meat sauce: To the empty pot, add 1 tablespoon of the oil and turn the heat to high. When it’s hot and shimmering, add the ground beef and use a spatula to press into a single layer. Cook undisturbed until browned on the bottom, 1–2 minutes. Add the tomato paste, cumin, oregano, garlic powder, onion powder, and black pepper and cook, stirring continuously to break up the meat, until the tomato paste begins to brown, 2–3 minutes. Add the tomatoes, 2 cups of water, and 1 tablespoon of salt and bring to a boil, scraping the bottom of the pot. Turn the heat to low and simmer, stirring occasionally, until nearly all the liquid has evaporated, about 1 hour. (The sauce will keep, refrigerated, for up to 4 days.)
Fill a large pot with generously salted water and bring to a boil. Add the lasagna noodles and cook until al dente, according to the package instructions. Drain, then return them to the pot. Add the remaining teaspoon of oil and toss to coat.
Position a rack in the center of the oven and preheat to 375ºF. On the bottom of a 9-by-13-inch baking dish, spread 2 tablespoons of the meat sauce. Lay enough lasagna noodles to make a single layer, then spread evenly with one-third of the meat sauce, followed by one-third of the béchamel. Sprinkle with one-third of the basil, then top with one-third of the ham (in one thin layer). Add another layer of lasagna noodles, followed by another third of the meat sauce, all of the fresh mozzarella, another third of the basil, and another third of the ham. Top with another layer of pasta, the remaining meat sauce, another third of the béchamel, the remaining basil, and the remaining ham. Add another layer of pasta, then spread evenly with the remaining béchamel and sprinkle with the parmesan.
Place the pan on a foil-lined rimmed baking sheet and bake until the edges begin to brown, 35–40 minutes. Turn the heat to 500ºF and cook until browned all over, 10–15 minutes more. Cool for at least 20 minutes before serving.

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