Latin American

Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria. 

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

There's nothing stopping you.

A not-so-average torta with crispy chicken and black beans for the win.

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes this Instant Pot soup in 45 minutes flat.

Not just for elote.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

The hyper-regional Mexican food at El Jardín slays, even by California standards.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

The Instant Pot cuts down cooking time by half, meaning you’ve got crispy porky tacos for a crowd in about an hour.

Cover me in salsa verde and bury me in Monterey Jack

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Sure, the carnitas at the teeny-tiny Mexican spot look good, but have you ordered the huitlacoche quesadilla?

Next to one of Peru’s most astounding Incan ruins, perched 12,000 feet high in the Andes mountains, is a restaurant called Mil. I planned an entire trip around eating lunch there.

Are you Mexican if you only have stories and food? I'm still not sure.

Yes, there are brussels sprouts in these tacos.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.