New York Magazine

The rich and vibrant citrus flavor of blood oranges—sweet-tart with a hint of berry—makes for a mean margarita.

Sánchez adds chorizo to Brussels sprouts.

You make this creamy fritatta a day ahead, and serve it room temperature.

At once hot and cool, the sprightly spears are the perfect season-bridging snack.

Chef Danny Mena’s crunchy, piquant salad boasts a south-of-the-border flavor profile via queso fresco, a squeeze of lime, and crumbled hibiscus flowers.

Our new favorite preparation of corn is this take on the Mexican street snack esquites.

It's all about the dressing so feel free to pick your favorite fruits.

The light, fluffy flan recipe comes from another great cook in the family: Grandma.

The chef still grills fish the way he ate it on the beach as a child—marinated in a smoky guajillo-chile-fired adobo, with a crunchy cabbage salad on the side for a bit of textural contrast.

No one stakes a stronger claim to these long, meaty peppers than Hatch, New Mexico, the self-proclaimed Chile Capital of the World.

Kick up the spice in your breakfast bread.

A sweet Latin American fruit makes a better popsicle than anything you'll buy in a store.

Combine this sweet and tart yogurt with some nutty granola.

A luscious desert made using the lushly aromatic orbs that have turned up in tiendas from East 116th Street to Sunset Park.

A squirt of lime is the most important ingredient in the crema-slathered, Cayenne-dusted corn.

Add a bit of textural contrast to any grilled fish dish with this fresh and vibrant-tasting crunchy cabbage salad.

Chicken lightens up a traditional hominy stew with pork and chile.

A delectable cheesecake, flavored with canela, a Mexican cinnamon.

The inspiration for this granola came when the chef was making lots of mole with pumpkin seeds.

Instead of a squash purée, try large chunks of roasted calabaza, a West Indian pumpkin.

A savory addition to Thanksgiving.

Suckling pig is the big-celebration dish of choice in much of Latin America.

Is it just coincidence that the appearance of tart, lemony tomatillos at Greenmarket coincides with the beginning of football season? We think not.