Latin American

This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb...

To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, cal...

These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten e...

This starter was inspired by the torta pascualina (Easter tart), an Italian spinach-and-hard-cooked-egg tart that's p...

This Brazilian-style salad might taste a bit rich—with creamy avocado and a mayonnaise dressing—but it’s really quite...

This simple chocolate pot de crème is spiced with cinnamon and allspice. A touch of ground habanero chiles that ...

This double rum coffee is deliciously flavored with cinnamon and orange zest. Slideshow: Warming Drinks

Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they’re crispy on the outside. ...

Santiago Garat makes these flaky beef empanadas the traditional way—by hand-chopping the beef for the filling. He coo...

In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until go...

“This type of dressing is in my blood,” Alex Raij says. “It’s like the chimichurri I grew up eating when visiting fam...

At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a pi...

The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting...

In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne...

Versions of this delicious mayonnaise-based cilantro sauce are served all over Latin America with roasted meats, like...