Once a way to make use of stale tortillas, tostadas are so good that it wasn’t long before people simply started using fresh tortillas.

If you’ve got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.

A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie and sliced off to order.

This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see....

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

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.

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

This spa dish is deliciously light and clean-tasting on its own, but non-spa-goers might appreciate a drizzle of olive oil over their portion.