Latin American

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Tepache is a fermented pineapple liquor commonly sold by street vendors in parts of Mexico.

This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

When there are so many tacos in Baja to try, where does one go? Casey Hatfield-Chiotti has the scoop

Fresh celery lightens this guacamole and adds some serious crunch.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

(in the spirit of Pollo Campero)

Try this zesty seasoning sprinkled over watermelon or mango.