Latin American

This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.

Part silky flan, part decadent chocolate cake, chocoflan, or impossible cake, as it is sometimes called, feels like a magic trick, inverting in the oven as it bakes.

This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.

Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.

This chicken stew seasoned with aromatic spices, tomato, and sofrito is ideal comfort for cold evenings.

Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.

Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.

Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.

Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.

It’s refreshing, naturally sweet without added sugar, and just look at that PINK!

Your next batch of tacos, burritos, or nachos starts with this back-pocket carne asada recipe, supercharged with smoky chile and puckery fresh lime juice.

These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.

The secret ingredient in this recipe for ultra-silky flan is cream cheese. It adds richness and stability to the custard dessert so that unmolding is a breeze.

Make this easy recipe for tostones for any get-together. The twice-fried plantains with creamy, spicy cilantro dipping sauce is the ultimate party flex.

Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). It reheats well and is ideal for making several days ahead.

Toasting the almonds before soaking gives this creamy horchata an irresistibly roast-y flavor.

These savory-sweet Venezuelan cheesy corn pancakes are endlessly customizable, making them the ultimate kid-friendly recipe or WFH lunch.