Latin American
How to Make Crackly, Crispy Chicharrones at Home
We've got the deets on the meaty kind, too.
Chicharrones
These pan-fried pork cracklin’s are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.
How to Make the Ultimate Breakfast Burrito
Learn how to make a breakfast burrito with bacon, egg, and cheese—plus a fantastic homemade flour tortilla and tortilla chips for crunch.
How to Roll a Burrito for Your Next Handheld Meal
Learn how to roll a burrito from chef Alan Delgado of Los Burritos Juarez.
Creamy Black Beans
I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.
Homemade Flour Tortillas
Follow this tortilla recipe to make tortillas that are perfectly fluffy, pliable, and elastic—ideal for making the best burritos you’ve ever had.
The Ultimate Paloma
This Paloma recipe is a refreshing tequila cocktail with grapefruit soda, brightened with a quick squeeze of fresh lime and grapefruit.
How Capirotada Went from Medieval Leftovers to Beloved Bread Pudding
Centuries ago, this dish was a way to drag one last meal out of old bread. Today, it’s a sweet treat served at Easter.
Capirotada
Capirotada is a classic Mexican bread pudding, usually served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard with torn bolillo rolls.
The Best Jarred Mole Pastes For a Shortcut on Time, Not Flavor
Of course, nothing beats a batch of mole painstakingly made from scratch. But if you've got a serious craving and not much time, these jarred sauces scratch an itch.
Turn This Chile Base Into 2 Great Meatless Mexican Meals
Make this rich dried chile sauce, and you know dinner is going to be full of flavor.
Vegan Mushroom Menudo
Menudo is typically served on weekends (whether that means family reunions, dressed in your Sunday best—or as an ideal hangover cure). The earthiness of the hominy and smoky chiles makes this dish one you’ll crave for weekends to come. Dried snow mushrooms are easy to find online and at many East Asian grocery stores. Their frilly, honeycomb-like texture provides a similar look and bite to the pancita—a.k.a. beef stomach—used in traditional menudo, making this dish accessible to almost anyone. W.…
Vegan Roasted Garlic–Potato Enchiladas
Enchiladas are my comfort food: warm corn tortillas bathed in a slightly sweet, spicy, and bright sauce of chiles and tomato, wrapped around either a quick sauté of whatever veggies I have hanging out in the fridge or the creamy potato mash used here.
Tamarind Braised Pork Loin with Mint
This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.
This Creamy, Spicy Dip Is What Your Tortilla Chips Have Wanted All Along
The Mayan toasted pumpkin seed and tomato dip known as sikil p’aak is spicy, rich, and deeply savory.
Sikil Pak
Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.
Turn Your Pineapple Peels Into Delicious, Boozy Tepache
Call it the original low-alcohol option: This easy ferment makes use of your fruit scraps and a handful of warm spices to produce a delicious and refreshing mixer.
Tepache
An agua fresca made with fermented pineapple rind, tepache is wonderful not only because of its flavor but because you are using what would otherwise be scraps.
This Potato Soup Is Hiding a Cheesy Surprise
My caldo de queso brings together chunks of queso fresco, potatoes, and summer vegetables in a tomato-rich broth.
