After opening their restaurant Le Sabor Andino, Peruvian expat Fabiana Cuba Chávez and her partner Bart Pottschien have been posted up behind the bar of this authentic Latin American épicerie since 2018. In their crates stacked up ceiling-high, you’ll find dozens of spices and condiments, sauces with varying degrees of hotness, canned nopalitos (crisp, slippery and slightly tangy cactus leaves); frijoles refritos, aka refried beans; cuitlacoche, a Mexican mushroom with an intense flavor that grows on corn, delicious when pan-fried with onion and garlic; veritable maiz morado (purple corn) for making tortillas; tamarind and guava in the freezer at the back of the shop; wine, beer, and all kinds of Mexican mezcal, Peruvian pisco, Venezuelan anís and Nicaraguan rum. And if you don’t know where to start, Fabiana also offers cooking classes. // Kiko Zushi

The hidden gem: The Mexican Cholula hot sauce, Dexter’s favorite (€5.20).