Latin American

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

With layers of flavor and centuries of history, chiles rellenos makes an excellent vegetarian main.

This creamy dessert is popular the world over for good reason; bonus: you can make it ahead.

This quick vegetarian enchiladas recipe doesn’t require individually dipping each tortilla in enchilada sauce.

A fast and easy marinade, tangy pickled onions, and tender seared fillets make these fish tacos a weeknight favorite.

This tres leches cake recipe gets its tenderness from the addition of a fourth type of milk and a kick from a shot of rum.

Traditional fideo seco calls for tomato broth, sometimes seasoned with chipotle, but using mole instead gives this comfort food wonderful added flavor.

With its signature foamy white head and Angostura bitters garnish, the pisco sour is a stunner.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado. 

In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.