Latin American

If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée. 

The secret ingredient in this recipe for ultra-silky flan is cream cheese. It adds richness and stability to the custard dessert so that unmolding is a breeze.

Make this easy recipe for tostones for any get-together. The twice-fried plantains with creamy, spicy cilantro dipping sauce is the ultimate party flex.

Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). It reheats well and is ideal for making several days ahead.

Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.

Our best carne asada tacos are made with grill-friendly flank or skirt steak and get punchy flavor from a citrusy marinade with cilantro and garlic.

With the help of low-heat grilling, this tacos al pastor recipe delivers tender, juicy pork tacos—no spit-fire roasting required.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.

Nixtamalized corn is getting its due across the U.S., thanks to newly available heirloom maíz from Mexico and a mighty little grinder called a Molinito.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.