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.

Yuca, also called cassava or manioc, is a staple of many Latin American cuisines.

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....

This is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period.

Here, chipotle chiles in adobo add smoky heat in a colorful, crunchy salad. It’s spicy and tangy—terrific with fish or grilled chicken.