Tamales (tah-MAH-lays) carry the story of Mexico in every bite.

With golden rice, sweet carrots, and tender peas, this fluffy Mexican rice brings color and tradition to the table.

These colorful plant-based stuffed peppers with cranberry–soy filling bring a vibrant, flavorful touch to Day of the Dead celebrations.

Plátanos en mole is a traditional Guatemalan dessert.

This corn- and tortilla-based stew is more than a meal—it’s part of the country’s heritage.

This dish is known for its colors—green poblano peppers, white walnut sauce, and bright red pomegranate seeds—representing the Mexican flag.

This dish draws on Cuba’s beloved mojo—a marinade of garlic and citrus.

Changua is a beloved breakfast soup from Colombia’s Andes mountains, traditionally made with milk, eggs, and cheese.

Crispy on the outside and melty on the inside, chimichangas are the ultimate comfort food.

These tacos replace steak with hearty portobellos, mixed with smoky chiles and bright spices.