Latin American
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Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.
4.0
(4)
Quick
The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).
3.4
(3.43)
Rick Martinez’s take on the popular Mexican pig-shaped cookie goes all out with a ginger-spiced dough and tons of sprinkles.
4.0
(4.17)
The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles.
4.4
(4.38)
The hands-off route to caramelized goodness.
Melissa Paniagua
Easy
Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture.
4.0
(4.17)
Quick
In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.
4.0
(4)
Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.
4.6
(4.64)
Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.
5.0
(5)
Easy
Quick
Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.
5.0
(5)
Easy
These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.
5.0
(4.8)
Quick
The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads.
3.0
(3)
Easy
Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.
5.0
(4.79)
Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.
4.5
(4.45)
Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.
5.0
(4.88)
Quick
Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!
5.0
(4.86)
A concentrated spiced simple syrup to flavor any cold brew.
5.0
(4.94)
Quick
This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.
5.0
(5)
Easy
Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead.
5.0
(5)
Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?
5.0
(4.86)
White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.
5.0
(5)