Horchata, the creamy refreshing rice drink of Latin America, has its roots in medieval Spain but today the creamy, cool beverage can be found all over Central and South America, reflecting the different ingredients and flavors of each country. Here in the US we're generally accustomed to Mexican-style horchata made with rice and cinnamon. From a classic recipe to a couple of newer inventions, here are three favorite versions of this refreshing drink. More

My friend Aura is a very good cook. She lives in Florida with her husband, Leo, and two adorable (I do not use that word glibly) children. When I think of Aura's cooking, I think of fruit salads, smoothies, and the freshest dishes from her native Guatemala — light, healthy, and driven by Florida's tropical fruits and vegetables. So I was surprised, one winter evening a few years ago, to sit down at her table and find a big, bubbling casserole of chicken wrapped in bacon. "It's Leo's favorite," she said, with a grin. More

More than a decade after experiencing my first pupusa, I can still remember my wide-eyed joy as I bit into the thick, stuffed tortilla. Why had I never eaten one before, and how soon could I have another?! As I learned, the best part about El Salvador's national dish isn't just the warm, savory masa filled with melty cheese (or meat or beans), but its brilliant accompaniment called curtido. Like a sauerkraut or kimchi, this zippy cabbage relish balances the heaviness of the pupusa and makes it a simple yet satisfying meal for any time of day. More

Even if you don't know what masa harina is, you've almost certainly eaten it. This is the flour used to make corn tortillas and the filling for tamales. Pupusas, arepas, and sopes are all made with it, along with plenty of other favorite dishes. Masa harina is as central to the Mexican and South American pantry as chiles and dried beans. Do you ever cook with it? More

Having spent almost 20 years living in or near San Francisco's Mission District, I've never bothered making tortillas at home since there was ample opportunity to buy delicious fresh tortillas made by people who obviously really know what they are doing (La Palma on 24th and Florida, if you're curious). Now I live a little father away and the closest tortillas are Trader Joe's Truly Handmade, which aren't bad but not quite the same either. So I've been curious about trying my hand at making my own from scratch. Do you have any advice? More

Coconut and Mango Rice Pudding Pops

In case you haven't noticed yet, we're focusing on cooking inspired by Latin America this week. From the common (burritos!) to the less well-known (Brazilian cheese puffs!) Mexico, Central America, and South America offer a huge range of rich cuisine. We've co-opted some of this into everyday American cooking (see: tacos) but we're interested in learning more, too. What's your favorite Latin American recipe or cuisine? More

It's easy to get in a rut when it comes to Latin cooking. The spices are often the same, but the variety is ridiculous. Check out some of our favorite Latin recipes from around the web to see if there's a new one to add to your weeknight arsenal. More

I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it. It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so ephemeral and haunting that I had to eat several more just to fix it in my mind. Well, I'm in trouble now because I just discovered that these little cheese puffs? With their addictive cheesiness? They are super easy to make at home. More

A condiment, a sauce, a basis for beans, rice, and stews – sofrito is all this and more. There are as many recipes for sofrito as there are cooks in Latin-Caribbean countries like Puerto Rico, Colombia, and the Dominican Republic, but just about everyone would agree it's an essential building block in the kitchen. More

When it comes to quick weeknight meals, or a meal for a mixed crowd of people, tacos and burritos reign supreme. Fold a tortilla (corn or flour) around a scoop of fresh summer tomatoes and soft black beans, or pulled pork simmered in the slow cooker with peppers, and you have a meal that pleases nearly anyone. Tacos, burritos, and enchiladas may have originated in Mexico and Latin America, but they have been welcomed and adapted by cooks all over the world. More