Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Latin

  • Recipe

    Beef Picadillo

    A Latin American and Caribbean favorite, picadillo is a savory-sweet ground beef filling that’s delicious wrapped in lettuce leaves. It’s also good in tacos, quesadillas, and omelets.

  • Article

    Masa Harina: A Mexican pantry staple

    Masa harina, a flour made from specially treated ground corn, is the foundation for tortillas, tamales, sopes, and many other corn-based Mexican treats. To make masa harina, corn kernels are…

  • How-To

    Small Plates, Mexican Style

    A New York chef puts a fresh spin on classic south-of-the-border snacks

  • Recipe

    Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce

  • Recipe

    Grilled Vegetable Tacos with Cilantro Pesto

    Zucchini and the Mexican squash called chayote make up the vegetarian filling for these soft tacos. If you can't find chayote, substitute additional zucchini and yellow squash.

  • Article

    Global Grilling

    Let your grill take you on a world-wide tour this summer

  • Spicy-Red-Pepper-Cilantro-Sauce-Seared-Scallops-75801-square
    Recipe

    Spicy Red Pepper & Cilantro Sauce for Seared Scallops

    This is not so much a sauce as a flavorful coating; you’ll have just enough liquid to moisten the scallops as you roll them around in the pan.

  • Recipe

    Latin-Style Flank Steak

    The flavors here are earthy and satisfying, and they mingle beautifully with the spicy heat of the chipotle butter.

  • Recipe

    Chipotle Butter

    You'll find chipotles—smoked jalapeños—canned in adobo sauce in the Mexican or imported food section of well-stocked supermarkets. This butter is a topping for Latin-Style Flank Steak, but it's also delicious on…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.