First course: Ceviche de Atún (Tuna Ceviche), Ecuador.
Second course: Aguadito de Pato (stewed duck with potatoes, peas and chiles), Peru.
Third course: Merluza en Salsa Verde (hake fillets in clam and herb sauce) with Calçots con Sapounditxada (grilled scallions with almond sauce), Spain.
Fourth course: Lechón Asado (achiote and citrus-marinated roast suckling pig) with Moros y Cristianos (black beans and rice), Yuca con Mojo Criollo (yucca with sour-orange mojo sauce) and Tostones (crispy-fried green plantains), Cuba.
Fifth course: Pastel de Tres Leches (three-milks cake), Mexico.