Latin American

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 perfect pick-me-up on a cold day, this atole (a traditional category of hot Mexican drinks thickened with masa) is enriched with chocolate, cinnamon, and a pinch of cayenne.

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

This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.

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.

Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings.

The longer this cabbage relish ferments, the better it’s going to taste.

Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde. 

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?

The secret to creating delicious, filling vegan meals in the middle of February? Do like the ancestors did—work with what you got

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.

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.