Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely.

The cliché, in this case, turns out to be true: Biscuits benefit from TLC.

If you’ve ever ordered tacos de lengua from your favorite Mexican restaurant, you know how flavorful tongue can be.

After this cobbler has been in the oven for about 20 minutes, your kitchen will be filled with the winy fragrance of blackberries.

Chalupas, meaning “little boats,” include mushroomlike huitlacoche; tart salsa verde; salty queso fresco; and the crunch of raw onion.

The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets...

Tortilla soup is all about contrasting textures, but its real success hinges on a fabulous broth.

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

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