This traditional Andean soup, warm with potatoes, milk, and cheese and bright with cumin and avocado, may be the ultimate comfort food.

Known as pepitorias, these tasty caramel-filled wafer “tacos” embellished with toasted pumpkin seeds are a regular offering at Mexican markets and sweets shops....

For this pie, we surround a smooth chocolate-pudding filling with cinnamon—a crumbly spiced graham cracker crust below and cinnamon whipped cream on top.

Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin.

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

Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos.