Baba ghanouj fans, take note: Smoky eggplant spreads are just as hauntingly delicious when studded with onion, cilantro, and sparks of heat from roasted poblanos and habaneros.

Though you may not be familiar with the name, chilaquiles are the forebears of modern nachos.

Epazote and tomatillo bring a bright zing to this guacamole, which cuts beautifully through the deep flavors of the beef in the mixiote de carne.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

These fragrant parcels to reveal the most gorgeous brick-red sauce and succulent meat.

Tamales are a Latin American staple, and this rendition cleverly showcases corn in three distinct forms.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas....

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities.