Most Recent

The ultimate classic Latin soup—sancocho—is interpreted in many different ways across Latin America—all hearty and warming. (Photo/Betty Cortina)

How to make: sancocho

By

“Latin American cooking,” writes chef and cookbook author Marciel Presilla, “is womanly, slow, and round like the olla, the soup pot that is always being … Read More

The most humble dish of the Latin American repertoire, picadillo is made in many different Hispanic countries each with its own regional variations. (Photo/Betty Cortina)

How to make: picadillo

By

For all the fancy dishes I learned to make in culinary school, for all the perfectly constructed little towers of food I’ve tasted at celeb-chef restaurants, … Read More