Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight.

Celebrate Day of the Dead, or Día de los Muertos, with recipes for the ofrenda shared by top Mexican and Mexican American chefs — from pan de muerto and champurrado to tamales, pozole, and mole.

1. Pour sugar into a large mixing bowl. 2. Add meringue powder. 3. Mix dry ingredients well. 4. Sprinkle sugar mixture with ...

During Hispanic Heritage Month, TODAY is sharing the community’s history, pain, joy and pride. We are highlighting Hispanic trailblazers and rising voices. TODAY will be publishing personal essays, ...

What is Latin American Food? Latin American food is creative, bold, made with love and yes, sometimes spicy. It draws influences from Native American, Spanish, Asian and even African cuisines. These ...