Bolivia’s football-shaped salteñas are made with slightly sweetened, annatto-tinted dough that encase savory stews made with beef or chicken, as in this recipe.
Brazilian fried empanadas made with lard-based dough are called pastéis, here stuffed with bananas and sugar for a delicious dessert.
Pati Jinich’s vegetarian pozole has a thick velvety base of toasted pumpkin seeds and oregano combined with poblano chiles and tomatillos.
Two variations on fillings, one pork and one chicken, for a traditional tamale recipe by Enrique Olvera.
Enrique Olvera’s much photographed Corn Husk Meringue from his New York City restaurant, Cosme.
Exploring the origins of the Pisco Punch and Pisco Sour cocktails on a spirited journey from Peru to California.
A light-hearted journey through the cultural significance and intriguing origins of four popular Cuban cocktails that have circled the globe.
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