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.

Thickened with peanuts and made with the Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy meal.

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....

These omeletlike hors d’oeuvres, not to be confused with Mexican flour tortillas, are as hearty as they are delicious.

Think of this as the Peruvian answer to fries and ketchup.

To bring out pork's flavor, try the classic Mexican technique: First simmer the meat, then fry it in its own rich fat.

Megan Gill-Kopp won our September 2005 Cook the Cover contest by creating a Mexican twist to Gourmet’s Chocolate Mink recipe.”