L.A. taco expert Wes Avila features his dad’s take on Chile Colorado in this recipe from his cookbook Guerrilla Tacos.
This tapas recipe marrying chorizo and eggs comes from The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito.
This squid rice recipe comes from D.O.M. Rediscovering Brazilian Ingredients by Brazilian chef Alex Atala.
Two variations on fillings, one pork and one chicken, for a traditional tamale recipe by Enrique Olvera.
A classic fish dish from the Yucatán Peninsula. From Mexico: The Cookbook by Margarita Carrillo Arronte, courtesy of Phaidon.
In this recipe excerpted from La Latina cookbook, Venezuelan masa cakes are griddled and then folded in half over slices of buffalo mozzarella.
Enrique Olvera’s much photographed Corn Husk Meringue from his New York City restaurant, Cosme.
In this recipe, bone marrow tops small corn sopes along with aromatic vegetables and herbs.
This Hawaiian-inspired poke tostada laden with uni and salsa del valle is excerpted from Chef Wes Avila’s cookbook Guerrilla Tacos.
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