Michaela Trimble

Salvaje Bakery is churning out wild, 'emotional,' and damn good bread that's shaping the future of Argentinian baking.

Officially launching his enterprise in 2011, Ben Jacobsen upended America’s perception of hand-harvested sea salt when he created Jacobsen Salt Co.

Mica Rousseau of Fifty Mils began working behind the bar when he was just 18 years old, and recently won first place at the 2016 World Class Mexico, officially making him the top mixologist in the entire country.

Puerto Rico isn't exactly a vegetarian destination, and until a few years ago, few health food stores or vegetarian restaurants could be found in San Juan. But chef Jerome Valencia is trying to change that, one raw vegan mousse at a time.

What began as a hobby in a Bushwick apartment eventually became Standard Wormwood Distillery, producing oak-aged, rye-based absinthe.

“We only drink this at night,” my guide tells me of the hallucinogenic plant. “Even though it’s dark, we can see everything in the jungle like it’s daylight.”

“When you taste it, you can tell exactly what family made it,” one Macedonian man told me of rakija, a home-distilled spirit that's a staple in the Balkans.

Ecuador’s Chagras have a culture entirely their own, adapted to the native culture of the Ecuadorian Andes. And with this life comes a unique culinary culture, where natural resources are the name of the game.

Now celebrating its second year of operation, Cervecería del Valle Sagrado has amassed a following and an award-winning list of beers.

The rustic corn beer known as chicha de jora was once a sacred drink of the Incas, and it's still widely consumed in the Andean highlands, homebrewed by locals.

Since it opened in 1905, Lima's bar-restaurant Cordano has served pisco sours and butifarra sandwiches to almost every Peruvian president in modern history.

Having fled Venezuela, Carlos Maestraccii came to Panama and worked his way up the burgeoning bar scene to bring craft cocktails to the thirsty tropics.