Latin American

Memelas, sope-like snacks particular to Oaxaca, cook on the comal at Memelas Doña Mago.

Return to Oaxaca

By Bricia Lopez
Enmoladas with Oaxacan Black Mole Sauce (Mole Negro)

Oaxacan Black Mole Sauce and Enmoladas

By Bricia Lopez
Tustacas and Horchata de Chocolate

A Honduran-American Baker’s Tustacas Obsession

By Bryan Ford
Mallorca Puerto Rican breakfast buns

The Journey of Mallorcas, Puerto Rico’s Legendary Breakfast Buns

By Illyana Maisonet
Close-up of cooked hominy kernels, pale yellow and white, spread across a metal surface.

Cooked Dried Hominy

By SAVEUR Editors
a photo of sopa de lima

Sopa de Lima Is the Answer to Your Fall Soup Prayers

By Kat Craddock
Chile

11 Dried Mexican Chiles to Know and Love, and How to Use Them

By Stacy Adimando and Gonzalo Guzmán
Grilled Chorizo Sandwiches with Chimichurri (Choripán)

This Argentinian Choripán Recipe Wins Summer

By SAVEUR Editors
Mexican Street Corn Soup

This Elote-Inspired Soup Is Summer Corn at Its Best

By Kat Craddock
Ceviche Verde with Homemade Tortilla Chips

The Formula for a Perfect Ceviche Verde

By SAVEUR Editors
Pork Carnitas With Pico de Gallo

Pork Carnitas With Pico de Gallo

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argentina chipsa

The Cheese Bread in Puerto Iguazú, Argentina Is Worth The Trip

By Michelle Heimerman
Best Mexican Recipes Tamales Frijoles

Charred Tomato and Chile Salsa

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Best Mexican Recipes Tamales Frijoles

Tamales With Black Beans (Tamales y Frijoles)

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People come from hours away just for this meal

Barbacoa

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Searching for Heritage, History, and Tradition in Spanish Rice

Searching for Heritage, History, and Tradition in Spanish Rice

By Tyler Watamanuk

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