I had only been living in the Bay Area for a few weeks — boxes still unpacked, favorite shoes still missing — when I boarded a puddle-jumper plane bound for San Diego to be with an old and dear friend while she got married. She met me at the airport with two other friends, and before heading to the hotel, before diving into pre-wedding prep, and before even catching our breath, we were off to get tacos.

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My husband Mike brought many valuable qualities to our partnership: He's kind, charming, smart, and has good taste in books. He loves good food, and makes me coffee every single morning. And somewhere among the upper pantheon of his stellar attributes is also this: He can wrap a burrito so that you can eat it all the way down to the very nub, without it falling apart in your hands. Want to see how he does it? 

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The humble quesadilla wears many hats. It's a quick weeknight meal that can transform yesterday's leftovers into something new and tasty. It's also a fuss-free snack that will satisfy a group of hungry teenagers — or the crowd at your next cocktail party. Fill it with plain cheese and beans or with shrimp and avocado, the quesadilla is whatever you want to make it.

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Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking, the flavor of the chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and taste that says SPRING! It's another simple yet impressive fish recipe to add to your repertoire.

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Quicos are my new favorite nibble, and I'll bet good money that if you like crunchy and salty snacks, they're about to be your favorite new nibble, too. These particular homemade quicos are tossed with lime zest and chili powder, making them even more irresistable than usual. If a Cinco de Mayo celebration is your future — or any party at all! — you'll definitely want this on your snack list.

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All my favorite Mexican and South American dishes, but healthier and better for me? Heck, yeah! If you love your enchiladas and pulled pork tacos perhaps a little too much, never fear. Ingrid Hoffman of the Cooking Channel's Simply Delicioso is here to help us keep it spicy and full of flavor while lightening up those much-loved Latin foods.

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Lately, I've gotten into the habit of making my own corn chips, a process that has proved to be deeply satisfying on so many levels. First, and most importantly, the end result is absolutely superior to the commercial brands in both taste and texture. I bake my chips with just the thinnest coating of oil, so the resulting chip bakes up satisfyingly crisp with a very slight chew and not at all greasy. The corn comes through strong and clear, not at all like the salt-lick flavor of most commercial chips. Here's a step-by-step guide to making these lighter, healthier chips at home. More

When I was a kid, we lived in Miami, and we had a Cuban neighbor whom I now only remember as "Mrs. Garcia." She had arrived in Miami via boat from Cuba, and I don't know where she is now, but she gave my mother her recipe for black bean soup, which I still use to this day. So wherever you are, Mrs. Garcia, thank you for this recipe. It has ruined me for all other black bean soups; nothing I've had in Cuban restaurants matches up to this. More

With all the spicy Latin recipes last week followed by all the egg recipes this week, is it any wonder that I've woken up every morning with an intense craving for huevos rancheros? I'm going to need a fix of sunny fried eggs smothered in chunky salsa pronto. Have a favorite version to recommend? More

You know what you want at 10pm? Heck, do you know what you want at 10am? Empanadas! They're good at almost any time of the day, and that's exactly their appeal. Tasty little pouches. And when those little pouches are filled with soft potato, sweet tomatoes, and a bit of beef, they surely are superbly tasty. More