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

This dish was the surprise of the year. The ingredients might seem ordinary, but trust us—it's fantastic.

Crema—a Mexican cultured heavy cream similar to sour cream—is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn....

A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name.

Barbecue is rightly deified down South, but the tamales there are also devilishly good.