- Aboy Valdejullí, Carmen. Cocina Criolla. Penguin Publishing, 1983.
- Bucheli, Marisa; Scuro, Lucia; et al. Población afrodescendiente y desigualdades étnico-raciales en Uruguay. Montevideo, Uruguay: PNUD (Programa de las Naciones Unidas para el Desarollo), 2008.
- Brazil Slide Series. University of New Mexico Libraries
- Baez Kijac, Maria. The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro with 450 Recipes. Boston: Harvard Common Press, 2003.
- Bolívar-Aróstegui and Natalia and Carmen González. Mitos y leyendas de la cocina afrocubana. San Juan, Puerto Rico: Plaza Mayor. 2000.
- Carroll-Patrick J. Blacks in Colonial Vera Cruz: Race, Ethnicity, and Regional Development. Austin: University of Texas Press. 2001. (second edition)
- Folch, Christine. Fine Dining: Race in Prerevolution Cuban Cookbooks. Latin American Research Review 43, no. 2 (2008): 205-223
- Hawkes, Alex D. The Flavors of The Caribbean and Latin America: A Personal Collection of Recipes. New York: The Viking Press, 1978.
- Hewitt, Sandra. Fruit Trees of the Caribbean. Oxford : Macmillan Caribbean, 2005.
- Núñez, Benjamín and African Bibliographic Center. Dictionary of Afro Latin-American Civilization. Westport, Connecticut: Greenwood Press, 1980.
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