A craving for Central American and Caribbean food as of late has meant I've scoured the streets of Miami for a decent cubano, as well as the colorful corners of San Francisco's Mission district for authentic Salvadoran pupusas. Think of the pupusa as a more glorious quesadilla. The people of El Salvador flatten balls of corn dough (made of masa that's been treated with an alkaline solution) into Read more

My current favorite in the weeknight meal rotation is a Latin-inspired soup that I've designated the ultimate essential soup recipe. It's also the ideal fast and easy dinner. This departure from the more conventional chicken tortilla soup is light, low-fat, and gluten-free, yet so imbued with smoky, spicy, bright flavors. Best of all, it comes together in — no joke — 10 minutes! The recipe's Read more

After making a simple yet delicious roast chicken, I had a ton of leftovers. Rather than just eat chicken salad for a couple days, I perused my cookbooks for something new to try. While looking through Tyler Florence's Eat This Book: Cooking With Global Fresh Flavors, I found the perfect recipe for a spicy chicken broth. It's served over cooked shredded chicken and accompanied by sliced avocado, Read more

Say olé if you like Mexican food! I love food from south of the border, but I'm not always too keen on the heavy calories and saturated fats that tend to go along with it. In an effort to make some heart-healthier meals, I've started using corn tortillas instead of their flour counterparts. They definitely offer a different taste but I'm actually starting to prefer the lighter version. My body Read more

There's no better way to soothe the sting of Monday than with an easy, comfort-food dinner. Tonight, I'm using the tender, spicy leftovers from my braised chipotle chicken to make a quick, simple chicken and tortilla casserole. I'll pop layers of chicken, Monterey jack cheese, sour cream, tortillas, and salsa into the oven to create a satisfying, filling dinner in no time flat. If you've got the Read more

As a lover of all Latin cuisines, one pantry essential that I nearly always have on hand is flour or corn tortillas. You can use them to serve steak tacos to a crowd, as wrappers for breakfast burritos, or as a building block for any easy weeknight meal. Since I've got a surplus of steak from last night's meal, this week I'm going to use my tortillas to create satisfying jack cheese quesadillas Read more

One of my favorite money-saving meal strategies is to buy a protein that's both budget-friendly and versatile in bulk, and prepare it several ways. Tonight, use leftover meat from a pork and veggie hot pot towards a quick and simple carnitas dinner. Carnitas, which is made from braised pork shoulder, typically takes a long time to cook. Shorten the process by cutting the pork shoulder into Read more

Ever since I made them baked in tomato sauce, I can't stop craving eggs. In the style of huevos rancheros, this recipe combines eggs with refried beans and corn tortillas. Instead of baking them, the eggs are cooked in a spicy enchilada sauce. Topped with a dollop of sour cream and a sprinkling of sharp cheese, these Mexican-inspired eggs are one uncomplicated, but wildly gratifying meal. Check Read more