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.

And to drink? First course: Pilsner beer. Presidente, if possible. Second course: Pisco Sour. (Recipe online at philly.com/food.) Third course: Spanish white wine. Jose Garces suggests Condes de Albarei Albariño, Rías Baixas, 2011; Arcan Albariño, Rías Baixas, 2010; or Do Ferreiro Albariño, Rías Baixas, 2010. Fourth course: Castillo Labastida Tempranillo Rioja Crianza 2007. This oaky red should have enough acidity to stand up to the fat in the pork and enough red fruit up front to complement the sweetness of the dish. Also, it's priced well, at less than $15 a bottle. Fifth course: Coffee.