Latin American

Grilled Jerk Chicken

The longer you can let this chicken rest in the marinade (up to 24 hours), the better the warm, aromatic, fiery spices will penetrate the meat.

5 Kid-Friendly Dinners That Parents Will Love, Too

Because sometimes we all just want to order off the kid's menu.

The End of the Ethnic Food Aisle

Why are we still segregating ingredients in our supermarkets?

How I Stopped Feeling Guilty About White Rice

I fought my attraction to white rice for 37 years, until one dish woke me up.

How to a Make a Veggie Burrito in 22 Minutes

Time-saving kitchen hacks and plenty of flavor help this Cal-Mex classic deliver.

icon

Fish Taco Throwdown

Fried, grilled, or smoked: We'll never turn down a fish taco party.

icon

23 Ways to Eat and Drink Tequila

You'll lose your mind over these tequila recipes—for drinks and food!

Cemita Poblana de Milanesa

Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.

Pickled Chiles

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

5 New Globally Inspired Weeknight Dinners

Make like a jet-setter without packing your bags—these fast and easy recipes will take your tastebuds around the world and back.

Mexican Pasta Surprise

This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.

Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.