PAID CONTENT FOR


Nearly every Latin American country has its own signature filling for empanadas — Argentinians use


spiced beef and olives, while Chileans add hard-boiled eggs


CONTENTS AMERICAS


| SANDYPORT BEACH RESORT | HENDO’S HIDEOUT | NIAGARA-ON-THE-LAKE


| LE SOLEIL D’OR | HOTEL RESTAURANTE GRANO DE ORO | CASA OAXACA


| IMPRESSION MOXCHÉ BY SECRETS | CAMDEN HARBOUR INN | HOTEL COVINGTON


| HOTEL MARCEL NEW HAVEN | MCCARTHY LODGE RESORT


This content is brought to you by our sponsor. It does not necessarily reflect the views of National Geographic, National Geographic Traveller (UK) or their editorial staffs.


IMAGE: GETTY


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58