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.

Mole is a traditional Mexican sauce made with chiles, spices, and sometimes chocolate.

With vegan chorizo, sausages, and even bacon now widely available, making ranchero beans plant-based has never been easier.

This smoky, spicy fusion dish is making its mark on Mexico’s dining scene.