Latin American cuisines

LATAM Brings the Flavours of Latin America

LATAM Airlines debuted a new menu in its Premium Business cabin that highlights the versatility of Latin American cuisine and a greater variety of service options.

Led by LATAM’s executive chef, Felipe Gutiérrez, the new menu integrates more local ingredients, such as fish and shellfish from the Pacific Ocean, tropical fruits, and vegetables grown at higher altitudes. 

All the dishes will be accompanied by wines specially selected by Héctor Vergara, the only Master Sommelier in Latin America. Héctor reviewed more than 500 wine options while creating the wine menu, ensuring the wines highlight the flavours of the food. 

“We want our customers to experience Latin America from the moment they step on board, and the new menu showcases the variety of flavours of Latin America and highlights local produce,” said Paulo Miranda, Customers VP at LATAM Airlines Group.

The changes to the Premium Business menu follow a series of improvements to the service on short, medium and long haul routes, which translate into a greater variety of dishes including hot and cold alternatives, a greater predominance of local products and an emphasis on sustainability. 

Some of the dishes available on the new Premium Business cabin menu are:



  • Cold smoked salmon with wakame seaweed salad and sour cream with chives
  • Foie gras with almond crust, fig compote and cherry tomato confit
  • Marinated prawns with avocado puree, Campesino cheese and crispy Parmesan cheese with quinoa
  • Creamy smoked cod salad with potatoes, fresh lime cream, asparagus ribbons and caviar
  • Iberian ham with grilled artichoke, Kalamata olives and pickled chilli
  • Antipasto of smoked picanha, radish, buffalo mozzarella and red pepper jelly

Main dishes:


  • Grilled Beef Steak with Red Wine Sauce and Old Fashioned Mustard, Roasted Broken Potatoes, Carrots, and Kale
  • Grilled beef steak with lomo saltado (Peruvian stir-fried steak and potatoes) sauce, tricolour quinoa risotto and sautéed vegetables.


  • Goat cheese stuffed ravioli with roasted tomato sauce and Parmesan cheese
  • White cheese ravioli with herbs, concassé tomato sauce, Mozzarella bocconcini and Brazil nuts.

Localised dishes: 


  • Cognac chicken with its sauce, sweet potatoes, zucchini and roasted tomatoes
  • Grilled grouper with creamy white wine sauce, corn cream, roasted vegetables and crispy capers


  • Grilled chicken thigh with hot huancaína sauce, ollucos cake and grilled vegetable sticks
  • Perico, grilled tropical fish with macho sauce and sautéed vegetables


  • Baiao de Dois: Rice and Beans with Seafood (Signature Dish in collaboration with Chef Nara Amaral)


  • Poached cod with ratatouille and French fries
  • Grilled sea bass with creamy romesco (tomato, nuts and peppers) sauce, grilled spring onion, asparagus and roasted red pepper 


  • Marinated goat cheese salad with cherry tomatoes, dried apricots, walnuts and a variety of lettuce (plus serrano ham or pastrami)
  • Roasted chickpea salad with cumin, feta cheese, roasted onion, roasted cherry tomatoes and a variety of lettuces (roasted shrimp additionally)


  • Caramelised apples with orange custard and coconut crumble
  • Manjarate, caramelised condensed milk mousse with chocolate ganache and brownie pieces
  • Gulupa mousse with mango and biscuit pieces
  • Coconut caramelised condensed milk with strawberry compote, toasted coconut and cocoa nibs


  • Egg Soufflé with Feta Cheese, Roasted Potatoes and Tomato
  • Scrambled eggs with tomato, roasted baby potatoes and grilled tomato
  • Spinach and Feta Frittata with Cherry Tomatoes and Roasted Potatoes
  • Belgian waffle with mixed berries
  • Sweet croissant filled with frangipane cream and custard
  • Pancakes with cranberry sauce, vanilla sauce and almonds

Localised breakfast options:


  • Churrasca (a Chilean bread that is traditionally made in a frying pan over a kitchen fire) stuffed with goat cheese, avocado and roasted tomato
  • Pancakes with caramelised condensed milk and strawberries


  • Pancakes with banana, salted caramel sauce, vanilla sauce and cashews
  • Sandwich “misto quente” of grilled bread, Prato cheese and ham


  • Pan con chicharrón (pork bacon sandwich with fried sweet potatoes and mayonnaise)


  • Fatias Douradas, sweet toast with applesauce and cinnamon

Menu options will vary monthly and will alternate according to the departure point of the flight, taking as a reference the local flavours of each country.

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