Latin American

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

Rick Martinez’s take on the popular Mexican pig-shaped cookie goes all out with a ginger-spiced dough and tons of sprinkles.

The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).

In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.

Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture. 

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

This picadillo is inspired by a version found in San Luis Potosí in central Mexico with potatoes and poblanos.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.