Pozole is a hearty stew of hominy (its name is actually the Nuhuatl word for hominy), meat (usually pork), and garlic. The chili peppers and spices impart a rounded richness to the dish, and every bite is a fresh exploration of flavor and texture thanks to the many additional tabletop garnishes.
This popular Peruvian dish comes together fast, but delicious. Typically it features French fries, but the substitution of plantains seemed fitting and lends the dish an extra layer of texture and flavor.
These Argentinian-style beef ribs are tender and juicy, their robustness mouthwateringly complimented by the bright, complex acidity of the chimichurri. It’s an unapologetically indelicate dish—it’s carnal, demanding that you pick up the bones and tear every last bite off with your teeth, licking the chimichurri from your fingers.
With just the right amount of spice and all the flavors I love in Mexican cuisine, this easy, low-carb Mexican cauliflower rice is a real winner.
Menudo is a comforting Mexican soup with melt-in-your-mouth tripe and hominy in a lightly spicy broth. Even if you’re not a devoted tripe-lover, this dish will make a convert of you.
This recipe channels the traditional flavors of the Peruvian anticuchos de corazon. The accompanying skewers feature zucchini, tomatoes, shallots, and queso de frier to create an array of flavors ranging from tangy to sweet to buttery, unified and brightened up by the acidity of lemon juice.
Served over white rice, the rich, savory Andouille sausage and smoky, salty ham play off of the red kidney beans to produce a harmonious whole in this traditional Creole red beans and rice dish.