Author: Julia Child
In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa "sandal sole" that provides the base for beans, cheese, and salsa.
Author: Luz Calvo and Catriona Rueda Esquibel
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
Author: Bon Appétit Test Kitchen
For a simple but elegant winter holiday meal, look no further than this Italian classic.
Author: Sara Jenkins
Author: Jeff Tunks
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Author: Claire Saffitz
Memelas are a favorite Mexican recipe: griddled masa disks that get crispy on the edges but stay tender inside, topped with salsa and queso fresco.
Author: Bricia Lopez
Author: Jeffrey Alford
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!
Author: Coco Morante
Author: Pam Anderson
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
There are lots of meatless burgers in the world, but this Latin American-inspired recipe is especially satisfying without being stodgy. It's pantry-friendly to boot.
Author: Gina Marie Miraglia Eriquez
Author: Douglas Rodriguez
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
Author: Ellen
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...
Author: Rick Martinez