Latin American

Advice on improving your guacamole, courtesy of chef Roberto Santibañez and writer JJ Goode.

No sugar here—this margarita get its sweetness from agave syrup. Choose your favorite tequila blanco for the base.

Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham. This is part of BA's Best, a collection of our essential recipes.

We scoped out the food blogosphere to find 12 party-in-your-mouth taco recipes in honor of Cinco de Mayo....