Latin American Recipes & Food Ideas
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Recipe: Classic Slow Cooker Margarita Fajitas
They're destined to be the star of any summer spread.
Jan 29, 2020
This Refreshing Watermelon Margarita Is All We Want to Drink This Summer
And it's just 3 ingredients.
Jan 29, 2020
Trader Joe's Soy Chorizo Stars in These Fried Egg Breakfast Tacos
It's our new favorite breakfast ingredient.
Jan 22, 2020
This Tofu Sofritas Burrito Bowl Is Way Better Than Chipotle
And it's super easy to make at home.
Jan 21, 2020
Weeknight Meal Recipe: Bean Burritos
September always feels like a busy time of year. School is back in session, and the busyness of fall replaces the more leisurely pace of summer. We’re always looking for some good quick meals this time of year. So we are going to focus on fast, easy, and healthy weeknight meals all month. In fact, we have a contest coming up with some serious prizes to be won — stay tuned for details! And for right now, here’s a favorite fast weeknight meal of our own.
Jan 21, 2020
Recipe: One-Pot BBQ Chicken Burrito Bowls
Burrito bowls filled with tender spiced rice, beans, corn, and tangy barbecue chicken.
Jan 21, 2020
How To Make Freezer-Friendly Breakfast Burritos
The secret to successful stress-free mornings is a stash of these freezer-friendly breakfast burritos.
Jan 21, 2020
Recipe: Freezer-Friendly Potato, Chorizo, and Cheesy Egg Burritos
These breakfast burritos were created with busy weekday mornings in mind, fulfilling the egg, cheese, meat, and carb foursome that’s guaranteed to deliver a hearty morning meal. Gone are the days when breakfast burritos were reserved for weekends. Most of us surely don’t have time to cook breakfast during the week, but reheating a frozen burrito in the oven while we shower and get ready for the day is a different story.
Jan 21, 2020
Recipe: Easy Cauliflower Rice Burrito Bowls
Wholesome indulgence at its finest.
Jan 21, 2020
How To Make Slow Cooker Breakfast Burrito Bowls
Take breakfast burritos from weekend treat to everyday staple with help from the slow cooker.
Jan 21, 2020
How To Make Slow Cooker Steak Burrito Bowls
Set-and-forget your way to a delicious dinner.
Jan 21, 2020
How To Make Slow Cooker Veggie Burrito Bowls
A burrito bowl that pinch hits for Meatless Monday, Taco Tuesday, or, to be honest, any day.
Jan 21, 2020
Recipe: Burrito-Stuffed Cabbage Rolls
So good you won't even miss the tortilla.
Jan 21, 2020
Recipe: Sheet Pan Quesadillas
I'll never make quesadillas the same way again!
Jan 21, 2020
Recipe: Cuban Grilled Cheese Sandwich
With its combination of tender roasted pork, smoked ham, Swiss cheese, pickles, and mustard, a Cuban sandwich is pretty close to the ideal sandwich. It checks all the right boxes of salty, smoky, meaty, melty, and tangy. But what if you were to take a classic Cubano and cross it with a grilled cheese? We thought it sounded like a good idea, too, when we spotted it on the menu at chef Richard Hales’ Bird & Bone (the fact that it was served with waffle-cut fries didn’t hurt either).
Dec 17, 2019
From Ajiaco to Za’atar: Around the World in 30 Soups
We've teamed up with chefs, cookbook authors, and our own Kitchn crew to share a globe-trotting adventure highlighting soups from across the globe.
Dec 3, 2019
For Better Scrambled Eggs, Make Them the Mexican Way
Weeknight Mexican with Lesley Téllez
Just add tortillas.
Dec 3, 2019
Titi Nancy’s Potato Salad Is One Part Puerto Rico, One Part Florida
Angie Willoughby of West Palm Beach, Florida, has a varied palate due to her Afro-Caribbean family. But if there's one recipe that says the holidays to her, it's her aunt Nancy's potato salad.
Nov 24, 2019
Recipe: Slow Cooker Maple Jalapeño Pulled Pork Tacos
Tender pieces of pulled pork often end up on slider buns, but tonight we’re piling them into charred tortillas instead. With just a jar of pickled jalapeños, a drizzle of maple syrup, and a few hours in the slow cooker, you can transform a cut of pork into a sweet and spicy taco filling. More: These Easiest-Ever Tacos Only Need 3 Ingredients For this recipe you only need a boneless pork butt (or pork shoulder), a jar of pickled jalapeños, and a bottle of pure maple syrup.
Nov 21, 2019
Recipe: All-Purpose Fajita Marinade
Sizzling hot fajitas — full of piquant, juicy meat and tender-crisp vegetables — are exactly what your weeknight needs. But there’s no need to make a complicated marinade to get all those fajita flavors you love. This all-purpose recipe is quick to whip together, giving you more time to focus on toasting tortillas, crumbling queso fresco, and making guacamole.
Nov 21, 2019
Recipe: Turkey Tortilla Soup
Remember Thanksgiving? That little holiday just a couple months ago? I hope that you ended the holiday season with a treasure trove of turkey stock and leftovers in your freezer, because if you did, I have a recipe for you today that you can have ready in just a few minutes. No turkey treasure? That’s OK — chicken broth will do fine. The broth has the warmth of pureed chilies and garlic, zipped up with plenty of fresh lime juice and flavorful garnishes.
Nov 20, 2019
Recipe: Slow Cooker Chicken Enchilada Soup
It's packed with bold, spicy flavor and topped with cheese.
Nov 8, 2019
Recipe: Mexican Restaurant-Style Cauliflower Rice
What's not to love about an extra dose of veggies on the table?
Nov 7, 2019
Recipe: Slow Cooker Elote Rice
Elote-lovers, this one's for you.
Nov 7, 2019
Recipe: Instant Pot Barbacoa
Slow-braised barbacoa flavor in just an hour.
Oct 30, 2019
How to Make Restaurant-Style Chiles Rellenos at Home
You only need five ingredients.
Aug 1, 2019
We Had No Idea Watermelon Salsa Existed — And Now We Can't Stop Eating It
The perfect summer salsa for chips, tacos, and more.
Jul 26, 2019
These Are the Absolute Easiest Weeknight Fish Tacos
Just don't forget the toppings.
Jun 25, 2019
Recipe: Warm Fajita Steak Salad
You won't even miss them.
Jun 17, 2019
Instant Pot Mexican Rice Cooks in 15 Minutes
And you only need five ingredients.
Jun 14, 2019
Recipe: Roasted Cauliflower Tacos
What these veggie tacos lack in meat, they make up for in big, bold flavors. Bite after bite your tastebuds are treated to a medley of textures and tastes that hit all the high points you expect. From the lightly charred and spiced cauliflower florets to the crispy, tangy pickled cabbage, to the cool avocado-yogurt crema, this is how to tackle Taco Tuesday, veggie-style.
Jun 9, 2019
How to Make Creamy Mexican Horchata with Almonds and Rice
Do you love horchata? This sweet, creamy, rice-and-almond-based drink is not to be missed, especially now that summer is here and a cool, refreshing drink is always appreciated. While traditional horchata contains milk and sugar, it can also be made without dairy and lends itself well to sugar alternatives such as agave or dates. Read on for our classic Mexican horchata recipe with some extra ideas for non-dairy and sugar-free alternatives.
Jun 8, 2019
Recipe: Huevos Rancheros Tacos
In our house, eggs save dinner at least once a week. And in case you haven’t tried it, serving breakfast for dinner is an almost guaranteed way to delight the kids at the end of the day. These huevos rancheros tacos, filled with black beans, scrambled eggs, and quickly roasted red peppers, are a delicious vegetarian way to change up taco night for the whole family.
May 30, 2019
Recipe: Sheet Pan Potato Nachos
“Nachos!” That’s pretty much the best answer you can give to your kids’ favorite question about what’s for dinner. And when you make them on potatoes and top them with a mix of flavorful toppings like beans, greens, and cheese, parents will be happy too. The beauty of these potato nachos is that you can add as many or as few toppings as you (or, let’s be honest, the kids) like.
May 30, 2019
Recipe: Strawberry Mojito Pitcher
There's a better way to add herbs to your cocktails.
May 29, 2019
Recipe: Easy Michelada
It's the perfect thing to drink alongside your favorite game-day apps.
May 29, 2019
Slow Cooker Peach Carnitas
Classic tacos with a summery twist.
May 28, 2019
The 5 Best Ingredients to Bring Home from Mexico City
Mexico City is my second home. I lived there for four years up until January, and I fell in love with its wild, chaotic energy. I fell even harder for the food — so much so that I went to Mexican cooking school and started my own culinary tourism business there. In a few weeks I’ll make my third trip back so far this year. I pack lightly as a rule, but when traveling to DF, I always take a second fold-up bag to fit all my purchases. (They’re almost always food-related.
May 24, 2019
4 Mexican Kitchen Tools I Always Bring Home from Mexico City
I travel to Mexico a lot for my job — I’m a writer and I run street food tours in Mexico City and Puebla. Whenever I go and I’m itching for souvenirs (and I’m always itching for souvenirs), I take an extra bag to fit all my purchases. I pick up ingredients, yes, but also kitchen tools. While you can find some things in specialty cook shops in the States or online, you can’t beat the quality or the prices you’ll find south of the border.
May 24, 2019
What You Can Expect in a Coffee From Central or South America: Cocoa, Nuts, and Spice
Coffee is just coffee right? Hopefully you’ve been reading this column long enough to know the answer to that question! So what is it that makes coffee from Nicaragua different than one from Kenya? Today we’re going to talk about coffee from Central and South America, and what characteristics define the coffee from this region. Coffee growing regions exist around the world in more than 50 countries from Africa to Asia.
May 24, 2019
Breakfast Tacos from Jenna & Mark of Sweet Fine Day
We were lucky enough to get in touch with Jenna and Mark of Sweet Fine Day. Their quick recipe for a batch of sweet potato, pickled onion, and scrambled egg tacos is easy, tangy and induces a sweet fine morning!Jenna and Mark are a multi-talented duo–Jenna, a graphic designer and blogger and Mark, the man behind the gorgeous confections of their acclaimed bakery business, Whimsy & Spice.
May 24, 2019
Achiote Is the Cuban Turmeric
Your spatulas have been warned: Achiote is the turmeric or, if you like, the saffron of Cuban and Latin American cuisine and will dye most anything it comes across a vibrant red-orange. It’s worth it though, as I discovered and cooked with this spice. In the Cuban recipe for Arroz con Pollo at Rincon Criollo, 1 to 2 tablespoons of ground achiote powder were added along with the spices and liquids to get the rice a “rich yellow color,” as described to me.
May 24, 2019
Recipe: Mexican Chicken Soup
This is the soup my one-fourth Mexican mother used to make all the time, and for that reason alone, it is authentic to me. Yes, go to Mexico and you will have a pretty different soup, but this is the way she fed me as a child, and so it is how I make it today. It has a lot to do with using up leftovers. If you don’t have a sweet potato, a yellow or red potato will work fine if that’s what you have on hand. Again, potatoes came into the soup in the first place because of leftovers.
May 3, 2019
Recipe: Bean Chilaquiles with Avocado & Queso Fresco
Here’s a classic one-dish Mexican breakfast originally conceived as a way to use up leftover tortillas. It doesn’t usually include beans, but this version was invented one hungry morning when a perusal of the refrigerator turned up some leftover cooked beans, a half-jar of salsa and a few other odds and ends. Don’t worry if you don’t have all the ingredients. As long as you have the beans, salsa, tortillas and eggs, the dish will satisfy.
May 3, 2019
Recipe: 30-Minute Chicken Posole
Posole is everything I love about Mexican cuisine. It’s fresh and light, spicy and cool, crunchy and chewy — all in one bowl. It’s also the best kind of soup for this in-between “not quite cold, but not quite warm” weather we’ve been having. It’s a cozy and satisfying soup that you get to pile with fresh green toppings. Trust me, this combination totally works. Also called “pozole,” this is basically a kicked-up chicken soup.
May 3, 2019
Easy Weeknight Dinner: Potato Tacos (Tacos de Papa)
I first had potato tacos (Spanish: tacos de papa) at a small hole-in-the-wall taqueria in East Los Angeles. My first reaction was, “Potato taco?! Never heard of that!” but my friend insisted I try one. I took a bite and the savory deliciousness just exploded in my mouth. Since then, I’ve been looking for potato tacos, but you know what? They are hard to find. I haven’t found them in San Francisco yet! So, I simply took matters into my own hands and learned to make my own.
May 2, 2019
Refreshing Summer Recipe: Aguas Frescas
Aguas frescas, or “fresh waters,” are light, cooling fruit drinks so magically refreshing it’s clear why they’re the unofficial thirst-quencher of Latin America. In their purest form, agua frescas are simply blended fruit, water, and a little lime – the essence of summer fruit, sipped through a straw. Adding an herb-infused simple syrup (and maybe a splash of vodka) opens a world of inventive flavor possibilities. The key is to use the ripest fruit you can find.
May 2, 2019
Recipe: Slow Cooker Pork Carnitas
We started this website to help people cook more often and more joyfully, with the idea that the kitchen is the hearth of the home, the warm place. It is by spending time there that we connect and grow. But sometimes it gets so hot in the summer, you have to draw the line. A few straight days of humidity and 90°F weather, and I do not feel like being in the kitchen at all, let alone putting together a big meal.
May 2, 2019
Recipe: Slow Cooker Black Bean Enchiladas
Black beans and lots of cheese made these vegetarian enchiladas a serious crowd-pleaser.
May 2, 2019
The Curry of Mexico: Mole Sauce
These thick, deeply savory sauces aren’t what typically comes to mind when we think of Mexican cuisine. They’re made with unexpected ingredients like chocolate and prunes, and every one we’ve had has been slightly different. They are so very good that we couldn’t end the week without mentioning them. Do you have a favorite?Just as with Indian curries, there’s no set recipe for mole sauce, though there are some common characteristics.
May 2, 2019
Recipe: Spicy, Savory Sangrita from Mayahuel NYC Straight Up Cocktails and Spirits
Spicy, zesty, and addictively tangy and salty, Sangrita makes the perfect sipping partner for tequila. I recently tried a version I’m over the moon for, and am excited to share the recipe with you today. What Is Sangrita? But first a little background. Sangrita is a non-alcoholic beverage traditionally served in a small glass alongside a shot of tequila or mezcal.
May 2, 2019
Recipe: Cuatro Leches Cake
I have this thing about kids and sugar. I don’t think they make such a great combination and I grip to this conviction, hard. When she was much younger, I used to tell my daughter that she could have sweets when she was five. Five seemed like a safe and far-away target, but as it approached, I knew I had to keep my promise.
May 2, 2019
Recipe: Spicy Chicken Flautas with Lime Sour Cream
I’ve been in the middle of a crazy recipe organization spree, which has included weeding through years worth of magazine tear-sheets that I’ve obsessively filed in color-coded binders, complete with plastic page protectors and printed labels. It’s one of those systems that makes me feel on top of the world when I’m keeping up with it. But when I’m not, let’s just say it’s not pretty.
May 2, 2019
Recipe: Corn, Tomato & Black Bean Tostadas with Creamy Cilantro Dressing
I’m lucky enough to live in an area where even modest neighborhood cafes get their produce from local farms and change their menus often to reflect whatever their farmers are harvesting that week. I recently had my first taste of sweet summer corn at one such cafe, in a dish that combined chunks of shaved corn with tangy little cherry tomatoes and a creamy cilantro dressing. Sweet, crunchy, and bursting with pure summer flavor, it was so good I knew I had to recreate it.
May 2, 2019
For Corn Tortillas to Tamales: Masa Harina
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?Masa harina is more than plain corn flour. Before being ground, the corn kernels for masa harina are soaked with limewater.
May 2, 2019
Recipe: Braised Chicken with Mojo Sauce
When I moved from Los Angeles back to the South, I begrudgingly left behind a handful favorite restaurants. Not that there isn’t amazing food in Atlanta, but some of these places just can’t be replicated. Whenever I return to California, I have to check each one off my list so that I can stay fully satisfied until my next visit. Many times friends ask if I want to try somewhere new, and I just look at them like they’re crazy. Why would I ever want to do a thing like that?
May 2, 2019
Tasty Empanadas: 5 Recipes to Make Now & Freeze for Later
Tender, flaky pastry pockets filled with everything from fresh corn to spicy beef? Yes, please. Empanadas are always welcome in my kitchen and on my plate. With a busy few months ahead, I’m planning on making a big batch and freezing them for quick meals when I need them. To freeze, lay unbaked empanadas side by side on a parchment-lined baking sheet. Make sure they don’t touch, or the empanadas will freeze together. Freeze until solid, then transfer the empanadas into a freezer bag.
May 2, 2019
Can’t Get Enough Caramel? 10 Sweet Treats With Dulce de Leche
Creamy, sweet dulce de leche might be a favorite in countries like Argentina, where it’s spread on toast for breakfast or sandwiched between shortbread cookies, but this caramel has been embraced by cooks everywhere in recent years. From dulce de leche cheesecake bars to four-ingredient salted coconut dulce de leche ice cream, here are 10 recipes to try, along with instructions for making your own dulce de leche from scratch. (It’s easy!
May 2, 2019
Snack Recipe: Crunchy Chili-Lime Quicos
Quicos are my new favorite nibble To make quicos, you first have to find them. Almost any Latin American market will carry them in 1-pound bags labeled “maiz gigante” or “elote gigante.” They will look like giant, dime-sized dried corn kernels and usually cost a few dollars.
May 2, 2019
Recipe: Baked Halibut with Chimichurri
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.
May 2, 2019
Cinco de Mayo Recipe: Pork Tenderloin in Tangy Tomatillo Sauce
Making authentic Mexican food can sometimes feel out of my comfort zone, but after discovering delicious carne de puerco at a favorite local joint, I knew it was high time I try. Now that I know how easy it is to achieve this dish of tender pork smothered in a charred tomatillo sauce at home, I may never again need to “go out” for Mexican ever again. My friends and I have a few requirements for whichever Mexican restaurant we currently claim as “our own.
May 2, 2019
Comida Latina: An Illustrated Cookbook by Marcella Kriebel
I am completely and utterly enchanted by this book. There is just something so personal and intimate about these hand-drawn and lettered recipes — it’s like receiving a letter from a dear friend who’s been living abroad. Every page is so colorful and vibrant, you can almost smell the spices.
May 2, 2019
Super Bowl Recipe: Chorizo Nachos with White Queso Sauce
While nachos are a sure bet when it comes to the Super Bowl, turns out they also come in handy in the midst of an Arctic freeze. I mean, who knew that two sheet pans of cheese-and-chorizo laden chips, a bottle of tequila, and a pack of playing cards are all you really need? Atlanta is slowly emerging from Snowpocalypse II and, boy, was it a doozy.
May 2, 2019
12 Reasons to Be Grateful for Mexico & the Food It Gave Us
Cinco de Mayo is upon us, and with it comes excuses to drink cheap margaritas and eat a lot of vaguely Mexican food. It’s a very Americanized holiday and a minor one in Mexico itself (don’t confuse it with Mexico’s Independence Day, which falls on September 16). But we do like to take the opportunity to celebrate Mexico and all of the foods it brings us. What would our lives be like without corn tortillas, chili peppers, or — the horror — chocolate?
May 2, 2019
Recipe: Basic Breakfast Tacos
I’ve never met a breakfast taco I didn’t like. But the kind that truly impress me, and that I turn to again and again, are simple and straightforward. This version tops a warm tortilla with fluffy scrambled eggs; a smoky mix of potatoes, onions, and peppers; crispy bits of bacon; a sprinkle of cheese; and some zippy salsa. They’re simple, delicious, and a breeze to pull off.
May 2, 2019
Recipe: Freezer Taco Kits
Growing up in Southern California, I consider tacos to be a weekly standard. With taco kits, Taco Tuesday has never came together so easily! Prep a favorite taco filling — like this seasoned ground beef — and bag it up for freezing. Store it together with a bag of cheese and a packet of tortillas and dinner is ready in five minutes whenever you like.
May 1, 2019
Recipe: Vegetarian Breakfast Posole
If you’ve ever made soup from scratch — any soup — you’re aware of how it always tastes better the next day. And waiting for lunch or dinner to roll around to partake is, well, just too hard. Which is why I often have homemade soup for breakfast. Outside of gazpacho, there are very few soups on top of which you can’t just toss a fried egg and enjoy. Posole is one of my favorites when it comes to eating soup for breakfast.
May 1, 2019
Recipe: Spicy Vegetarian Breakfast Nachos
Nachos certainly have a time and place. When I was in college, that time and place broadened exponentially to include pretty much anywhere and any time, but today things have certainly changed. We make nachos occasionally when the Super Bowl is on or when a group of friends are over to watch a movie, so to try and persuade me that nachos belong on the breakfast table would be stretch, but after working on this recipe, I’m a changed woman.
May 1, 2019
Recipe: Skillet Chipotle Chilaquiles with Eggs
“Are you making breakfast nachos?” my husband asked as he wandered into the kitchen and saw me throwing tortilla chips and salsa into a skillet. He wasn’t too far off the money: Chilaquiles is a Mexican breakfast dish traditionally made by pan-frying strips of stale corn tortillas and then simmering them in salsa. Variations can be as fancy or as basic as the cook desires.
May 1, 2019
Recipe: Spicy Chipotle Bean Dip with Baked Tortilla Chips
Often, when I lived in Mexico, I’d have a pot of leftover beans in the fridge and few ideas on what to do with it. (Refry them? Done that, too many times.) When friends came over spur-of-the-moment one afternoon, I decided to make a warm bean dip with whatever I had in the pantry. It came together quickly and tasted like I spent more time on it than I actually did.
May 1, 2019
Recipe: Mushroom and Goat Cheese Tamales with Mole Verde
In Mexico, tamales of pork and chicken are most traditional, but vegetarian tamales made of beans, cheese with rajas (or chile strips), and mushrooms are becoming more popular. A couple things to consider when making vegetarian tamales: Lard is traditional when making the masa for tamales, but you can substitute vegetable shortening. I like to use the chicken cooking liquid from the chicken tamales to flavor this mole, but you can substitute vegetable stock instead.
May 1, 2019
Recipe: Jicama Shrimp Salad
Take a vacation south of the border on your lunch break when you pack yourself this chopped jicama and shrimp salad. It is a feast for the eyes, with a rainbow of cheery colors and textures. I’ve always had a thing for composed salads, where the ingredients are artfully laid out on top of the salad greens and then drizzled with dressing before serving — no tossing.
May 1, 2019