Latin American

It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).

Use a lager to tenderize the pork shoulder in these carnitas.

No one likes cold chips. At El Toro Blanco, an unsung but essential machine keeps them toasty

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.

All the sizzling fillings, vibrant salsas, and bold toppings a (freshly made) tortilla could ever want.

Looking for a salsa recipe? Look no further than this pico de gallo.

This salsa recipe is for those who don't fear heat—habaneros are much higher on the Scoville scale than jalapeños.