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.

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

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce, but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the...

Checks and balances: lime vinaigrette on sweet potatoes. The cilantro shows a certain Mexican flair.

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.

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

Celebrate the last of the hot weather with a spirited, chunky gazpacho in the Mexican mode.