Latin American

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

In the kitchen, I teach my kids how to be Mexican and proud.

I come to my favorite New York City taco truck for the perfectly seasoned lengua tacos, but I stay for the community.

A plate of tacos, rice, beans, and maybe an enchilada or two remains a ubiquitous part of Mexican American restaurant culture. But it’s seldom celebrated.

Rejoice! The tortilla boom is upon us. 

A great taco must start with an excellent tortilla. The only question is, which one will you choose?

Growing up in the South, I struggled to locate my Mexican roots. Then, Mexico came to me.

Strawberries? Tarragon? Rick Martinez shows us the way.

Is a love story even a love story if it doesn’t feature tacos?

These are the secret sauce(s) we’re stocking our fridges with all year round. 

An easy, chile-spiked tomato salsa for all your taco needs. 

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.