Argentine chef Germán Martitegui shares a quail humita from his newly released cookbook “Tegui”.
From cookbook Peppers of the Americas, Chef Maricel Presilla presents a big tamal, which is a beautiful, time-saving, and practical way to enjoy tamales.
Chef Grace Ramirez calls her arepas recipe, excerpted from her cookbook La Latina, “magical little pockets of deliciousness.”
Pati Jinich’s vegetarian pozole has a thick velvety base of toasted pumpkin seeds and oregano combined with poblano chiles and tomatillos.
Pastrami tacos recipe taken from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman.
Two variations on fillings, one pork and one chicken, for a traditional tamale recipe by Enrique Olvera.
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.
Tlacoyos de Frijol y Requesón Bean and Cheese Tlacoyos “Tlacoyos are small, flat patties about the size of your hand,
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