Latin American Recipes & Food Ideas

A hot and fruity Mexican Christmas punch.

You haven’t had cheesecake like this before.

It's packed with flavor.

You've never seen chicken enchiladas like this before.

"Better the next day" is an understatement.

Whenever my kitchen fills with the smell of bacon grease and cornmeal, I am transported back to the moment I laid eyes on that golden pancake.

This classic Cuban soup is inexpensive, hearty, and guaranteed to warm you up.

This recipe takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day.

These fajitas have roasted sweet potato slices dusted in cumin and smoked paprika. Stuff them into warm tortillas and drizzle with a tangy yogurt and lime crema.

It’s unlike any you’ve had before.

A chipotle marinade makes the chicken extra-flavorful.

Just remember this simple ratio.

At taco trucks, my drink of choice is always jamaica, that bright red brew that is a little tart, a little sweet and totally refreshing on a hot day. Made with dried hibiscus flowers, jamaica is easy enough to make at home, but it wasn’t until recently that I discovered how much tastier — and even simpler! — it can be when you cold-brew it overnight in the refrigerator.

If you can't get enough of Mexican street corn, we combined all the flavors in one sweet, salty, and crispy fritter.

It doesn't get much easier than this.

It doubles as a marinade.

Everyone will ask for your trick.

In case you need a good reason to buy a few extra ears of corn on the cob, this is it.

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 brews coffee every single morning. And somewhere among the upper pantheon of his stellar attributes is also this: He can fold 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 know how he does it?

No shaker (or fancy tools) required.

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.

There's something almost magical about it.

They taste just like the quintessential summer cocktail.

The quickest, easiest method.

And it comes out perfectly fluffy each time.

Cheesy, meaty, and so, so good.

This step-by-step guide will set you up for success.

It's a true Mexican breakfast gem.

It's about to become a permanent part of Taco Tuesday.

No tortilla press required.

(And they barely require any oil.)

You might never buy them from the store again.

Another reason to always have frozen shrimp in your freezer.

This crispy, cheesy snack gives game-day nachos a run for their money.

Brace yourself for the epic cheese pull.

This versatile and delicious Puerto Rican dinner comes together with a few pantry workhorses.

Made with real cheddar cheese.

It's similar to eggnog and tastes delicious hot or cold.

Caramel flan sits atop the chocolate cake like a golden, caramel crown.

In this recipe, cornstarch makes all the difference.

I can't imagine the holidays without it.

Sour orange juice, a lot of garlic, and slow roasting make this dish the ultimate Nochebuena centerpiece.

The cheese pulls you dream of.

If you're looking for a new way to transform rotisserie chicken into a quick weeknight meal, your search is complete.

This quick chicken dinner is the reason I always keep a couple jars of salsa stocked in my pantry.

You have endless filling options.

It's the ultimate party pairing.

I always have this Puerto Rican staple ready to add to stews, stir-fries, and any other dish that needs a quick burst of flavor.

Short on time, big on flavor.

When I was growing up in Caracas, I didn’t have a single birthday without a tray of this irresistible pasapalo, aka tasty snack. 

Tender squash blossoms and fluffy huauzontle are breaded and fried in this plant-based take on Baja-style fish tacos.

It's a dish that connects my Mexican heritage with Korean culinary tradition.

Herbaceous epazote and tender purslane make this a taco to remember.

Grown-ups and kids alike will love this taco-meets-casserole mash-up.

Crunchy layers of perfection that make it even better than Taco Bell.

A simple 10-minute marinade makes all the difference.