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...

Food editor Lillian Chou blended toasted chiles with spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy.

Though this rice mainly functions to sop up meaty red sauce, a quick sauté with garlic and onion means it can hold its own.

No need to worry about why this Dominican burger shares a name with the Argentinean sauce—nobody knows.

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.

Literally “fresh waters,” aguas frescas are Mexico’s answer to a hot day.

This recipe makes 1 blenderful; for 16 people, you’ll probably need about 4 batches.